Mangochi/Moong dal kadhi

Mangochi

Ingredients....

1 Cup Moong dal

1 small tomato chopped

1 Onion chopped

10 to 12 cloves Garlic chopped

2 Green chillis chopped

1 tsp Ginger chopped

2 Dry red chilli small round flakes

1 Cup Beaten curd

1 tsp Magaj seeds

6 Cashew nuts

2 Cashew nuts chopped for tempering

½ tsp Red chilli powder

1 tsp Turmeric powder

½ tsp Coriander powder

1 tsp Asafoetida

Kasoori methi

1 tsp of Cumin mustard Fenugreek and funnel seeds

Salt for kadhi and mangochi

Oil for deep fry

Oil for tempering

Preparations.....

Soak the moong dal overnight. Grind without using water into a smooth paste.

Add salt as desired. whisk the batter continuously for more fluffy and light.

Heat oil for deep fry, drop the batter to form a ball shaped pakoda. Swrill the spatula over pakodas for evenly cooked. Cook until all are equal colour.

Once done remove in a plate.

Take a bowl of hing water and soak all pakodas for a while.

In a salad bowl add curd, add enough water, add moong dal paste, all above dry spices and salt. Mix well without any lumps.

Pour in a cooking pot heat on a low flame stir continuously to avoid curdling.

Once done remove from flame and now squeeze out all mangochi from hing water and add in kadhi stir lightly.

Heat oil and temper with tempering ingredients.

Pour this temper on top of kadhi.

Do no mix now, mix on the time of serving.

Tips......

* If you want smooth and light weight pakoda then add cooking soda in batter just before start to deep fry. And skip the soaking in hing water

* Using of fried moong dals more tastier than regular once.

* Curd substitute are... Tamarind, lemon salt, vinegar, fermented and lemon.

Lemon should be added when whole kadhi cools down then squeeze without its pulp. And do not heat it again.

Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

This is my favorite form of chicken curry, not only because it tastes great but also because it requires very little work in the kitchen. Additionally, I always choose nutritious recipes based on what my family requires. Here is my version of healthy saffron chicken curry...... Ingredients...... 1 bowl thick warm milk 1 pinch of saffron 1 Cup milk powder 1 tblsp Green chilli paste(spicy) 1 tbsp GG paste 1 tsp Fresh grounded garam masala ¼ tsp Turmeric powder ½ Cup malai ½ Cup desi ghee Salt to taste Preparations...... Take warm milk add saffron mix well cover and keep for later use. Churn the malai keep aside. Wash and trim off any excess fat from the chicken drumstick, this will not only enhance the flavor but also help the chicken cook more evenly. Keep in a mixing bowl. Now first add salt and turmeric powder give a nice massage and rub the salt turmeric into the chicken slits. Now add milk powder, GG paste, garam masala,green chilli paste ( before that you must rub

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s

A PINCH OF HING

Search This Blog