#ajwain pakora

[specialdesirecipes]

#ajwainbenefits #bajji #shorts #shortsvideo #short #youtubeshorts #yout...

[morethansalad]

Vegan Bread Pakora (Savory Indian-Style French Toast)

[najia-cooks]

[ID: A large, shallow bowl filled with a bright yellow curd and golden brown pakora garnished with cilantro. A small bowl of jeera rice with green cardamom, cinnamon, bay leaf, and cilantro sits to the right. End ID.]

Vegan Punjabi kadhi pakora / ਪੰਜਾਬੀ ਕੜ੍ਹੀ ਪਕੌੜਾ 

Kadhi is a comfort food popular in north and central India and southeast Pakistan. The base of the dish is spiced curd or buttermilk, to which chickpea flour, vegetable fritters, and spiced tadkas (temperings) are sometimes added. Unlike the sweeter, thinner, and unadorned variations to the south, Punjabi kadhi is slowly reduced to a thick, creamy consistency and studded with onion pakoras.

Recipe under the cut!

Patreon | Tip jar

For the pyaaz ke pakore (onion fritters):

1 cup besan (chickpea flour)

2 medium yellow onions, thinly sliced

1/2 tsp table salt

1/2 tsp mirchi (ground red chilis)

1/2 tsp ajwain (carom seeds)

A couple cups of a neutral oil, for frying

For the curd:

1 cup (220g) unflavored vegan yoghurt

1/2 cup (60g) besan

1/2 tsp amchur (dried mango powder; optional)

4 cups water

In Punjab, kadhi is often made with full-fat buttermilk, and sometimes with yoghurt. Vegan yoghurt (I used oat) will provide a similarly smooth, fatty, slightly sour base.

Adding less water to the curd mixture will allow it to cook down faster if you’re short on time; but a long, slow simmer is more typical with this dish.

For the kadhi:

2 Tbsp neutral oil

Pinch hing (asafoetida)

1 medium yellow onion, chopped

2-inch piece (20g) ginger, minced

4 cloves garlic, minced

2 green chilis, chopped

2 tsp cumin seeds (jeera)

1/4 tsp fenugreek seeds (methi)

1 tsp ground coriander

1/2 tsp mirchi (ground red chilis)

1/2 tsp ground turmeric

1/2 tsp garam masala

3/4 tsp table salt, or to taste

Mustard oil is typical, but any neutral oil (sunflower, canola, vegetable) will work.

For the tadka (optional):

1 Tbsp non-dairy margarine

1 tsp cumin seeds

1 dried red chili

1/2 tsp mirchi

Instructions:

1. Start the pakore. Cut onions in half through the root and lay cut-side down. Slice thinly vertically (perpendicular to the root) and then cut the root off. Whisk together other pakora ingredients (except for the oil) in a large bowl; add the onions and toss well to combine. Cover and set aside for 30 minutes to allow onions to release moisture.

2. Make the curd mixture. Whisk yoghurt and besan together in a large bowl. Add amchur (or substitute apple cider vinegar) if the yoghurt you are using is not particularly sour, to taste. Add water and whisk until a smooth mixture forms. Set aside.

3. Make the kadhi. Heat 2 Tbsp of a neutral oil in a large pot on medium-high. Fry fenugreek and cumin seeds for a few minutes until they are fragrant and popping into the air.

4. Add hing and cook for 30 seconds. Add onion, chili, and salt and saute for 3-4 minutes, until onion is translucent.

5. Add ginger and garlic and sauté for 30 seconds to a minute, until no longer raw-smelling. Add coriander, mirchi, and turmeric and sauté another 30 seconds.

6. Add the curd mixture and stir to combine. Allow to come to a boil, then lower the heat to low and allow it to cook, stirring occasionally, for 30-45 minutes, until thickened.

7. Meanwhile, finish the pakore. Stir the onion slices to distribute any moisture they may have released. Add just enough water to hydrate all the besan and allow the pakoras to hold together.

8. Heat about an inch of neutral oil on medium in a large pan. Once hot, drop small handfuls of pakora mixture into the oil. Fry, flipping once, until golden brown on both sides. Remove onto a paper-towel-lined plate or wire rack.

9. Add pakoras to the kadhi, along with garam masala, and allow to simmer for another 5-10 minutes until kadhi is very thick and creamy. Remove into a serving dish.

10. Make the tadka. Heat margarine in a small skillet until sizzling. Add cumin seeds, chili pepper, and mirchi and heat until fragrant. Pour the oil, seeds, and chili over the finished kadhi and serve immediately.

Serve with roti, paratha, rice, or jeera rice.

[jyotiiiii]

Traditional Cuisine of Haryana

Haryana’s cuisine reflects its agrarian roots, with dishes that are simple, hearty, and made from locally sourced ingredients. The food here is wholesome, often rich in dairy, and designed to fuel the hardworking rural lifestyle of the state. Here’s a glimpse into some of Haryana's iconic traditional dishes:

1. Bajra Roti and Makki Ki Roti

Bajra (pearl millet) and Makki (corn) rotis are staples in Haryana. These thick, rustic flatbreads are usually enjoyed with a dollop of homemade butter or ghee and served alongside fresh green chilies and buttermilk (chaach).

2. Kadhi Pakora

Haryana’s kadhi is a spicy, yogurt-based curry with gram flour pakoras (fritters). It’s thicker and spicier than kadhi in other regions, served with rice or roti.

3. Mixed Dal

Made by combining multiple lentils, Haryana’s mixed dal is a protein-rich dish, tempered with spices and often accompanied by ghee.

4. Bathua Raita

Made from bathua (pigweed) leaves mixed in thick yogurt, this raita is a refreshing side dish, seasoned simply with salt, pepper, and sometimes a hint of cumin.

5. Hara Dhania Cholia

This dish combines green chickpeas with fresh coriander, making it a seasonal specialty. It’s mildly spiced and allows the flavors of green chickpeas to shine.

6. Mitti Ka Pani (Kanji)

Kanji, a fermented drink made from black carrots or beetroot, is a winter specialty. It’s tangy, slightly spicy, and a refreshing probiotic beverage.

7. Besan Masala Roti

A gram flour-based roti spiced with ajwain (carom seeds), cumin, and turmeric, it’s typically served with achar (pickle) and yogurt.

8. Kachri Ki Sabzi

Kachri, a wild cucumber, is often used in Haryana’s traditional cuisine. Cooked with spices, this sabzi (vegetable dish) is both tangy and spicy.

9. Ghee and Milk Products

Dairy is an integral part of Haryanvi food culture. Fresh milk, homemade butter, ghee, and buttermilk are used extensively in cooking and as accompaniments to meals.

10. Sweet Treats: Churma and Malpua

Churma, made by crumbling whole wheat rotis mixed with ghee and jaggery, is a traditional dessert. Malpua, a sweet pancake soaked in sugar syrup, is also popular for celebrations.

Conclusion

Haryana’s traditional cuisine is as robust and earthy as its culture. Centered around locally grown grains, dairy, and simple spices, it emphasizes nutrition and taste, making it a true reflection of the state's agricultural heritage and rural lifestyle.

[rickanderson123]

Tips for Getting the Perfect Crunch in Your Chicken Pakora

Who doesn't love a good chicken pakora? That crispy exterior gives way to juicy and flavorful chicken inside. But achieving that perfect crunch can be tricky. Let's learn more about how to make your chicken pakora irresistibly crunchy.

What Makes a Great Chicken Pakora?

Before we get to the tips, let's talk about what we're aiming for. A great chicken pakora should be crispy on the outside and tender on the inside. It should be full of flavor and not much greasy.

Does it sound good? Let's make it happen!

1. Choose the Right Cut

Start with boneless chicken thighs. These wings are juicier than breast meat. They are less likely to dry out. You can cut them into bite-sized pieces for even cooking.

2. Marinate for Flavor

Marination is key for flavorful chicken pakora. Use yogurt, ginger-garlic paste, and spices. Let it sit for at least 2 hours, or overnight if you can.

The batter is crucial for that perfect crunch. Mix gram flour (besan) with rice flour for extra crispiness. Add a pinch of baking soda for lift.

3. Keep It Cold

You should cool your batter before using. A cold batter hitting hot oil creates a crispier coating. It's science and it works! Also, the oil temperature matters a lot. Too hot, and your pakoras will burn. Too cool, and they'll be greasy. Aim for 350-375°F (175-190°C). Use a thermometer if you have one.

4. Don't Overcrowd the Pan

Fry in small batches. Overcrowding lowers the oil temperature, leading to soggy pakoras. Nobody wants that!

5. Double Fry for Extra Crunch

Want to take it up a notch? Try double frying. Fry once and let cool for a few minutes then fry again. It's a game-changer! Use a wire rack instead of paper towels to drain. It keeps the pakoras crispy on all sides.

6. Serve Immediately

Chicken pakora is best served hot and fresh. Don't let them sit because they can get soggy. Experiment with spices in your batter. Ajwain (carom seeds) adds a nice flavor and aids digestion. Don't forget the dipping sauce! A tangy mint chutney or spicy ketchup can take your chicken pakora to the next level.

Common Mistakes to Avoid

Using wet chicken: Pat it dry before battering

Inconsistent sizing: Keep pieces uniform for even cooking

Forgetting to season the batter: It needs salt and spices too!

Ready to Try Chicken Pakora?

Making the perfect chicken pakora takes practice, but it's worth it. Follow these tips and you'll be crunching on delicious pakoras in no time.

Craving chicken pakora but don't want to make it yourself? Head to Punjabi Meat Shop in Brampton!

[fanofreading]

Onion Pakora Recipe

This Onion Pakora recipe is a type of traditional onion ring, delicious, vegan, and gluten free. Pakoras make the perfect t snack on a rainy afternoon.  The Pakora Ingredients  Gram Flour 4 tbsp. (baisan in Urdu) 2 medium sized Onions sliced thickly into rounds Water 5-6 Tbsp Red chili powder ¼ tsp. Salt ¼ tsp. Dry coriander seeds – pinch. Baking soda – a pinch  Ajwain – a pinch. Zeera…

[kristabella]

Justyna Kwasieborska

Crispy Cauliflower And Broccoli Pakoras With Three Chutneys

"This cauliflower pakora is a popular Indian street food snack. They are vegan and as they are made from gram (chickpea) flour, this is also a naturally gluten-free recipe. They’re crispy, delectable and satisfying and they are also ridiculously easy to make! These vegan snacks will taste great at tea time, with a glass of masala chai."

Recipe

6-8 pieces fresh cauliflower florets (1/2 medium cauliflower divided into florets) (around 400g)

6-8 pieces fresh broccoli florets (1 small head of broccoli, divided into florets) (around 400g)

1 2/ 3 cups gram (chickpea) flour (also known as besan)

1 teaspoons Himalayan salt

1 1/ 4 cups water

1/ 2 teaspoons chilli powder

1/ 2 teaspoons baking powder

1/ 2 carom (ajwain) seeds

1 teaspoons cumin powder

1/ 3 turmeric powder

1 teaspoons coriander powder

METHOD

STEP 1Divide cauliflower and broccoli into florets. Wash them properly.

STEP 2Parboil cauliflower and broccoli florets for 5 minutes (until tender but not falling apart!) and then drain in a colander. Parboiling is very important here if you want your veggies nice and soft and properly cooked. If you skip the parboiling step, you may find that your pakoras will be uncooked in the middle and we definitely don’t want that.

STEP 3Combine all pakora batter ingredients in a bowl: mix gram flour with all spices and baking powder and then add water. Mix well, until you get a smooth, medium-thick pancake-like batter consistency.

STEP 4Quickly dip cauliflower and broccoli florets in pakora batter, one by one. Shake off any excess batter and then gently drop them into the hot oil. These should be deep-fried in a saucepan. Oil should be heated to 180 degrees C (if you have a cooking thermometer). You can test the oil temperature by carefully dipping a bit of chickpea batter into it. If the oil is hot enough, it should start sizzling immediately. Fry cauliflower and broccoli florets in a few batches, until golden brown (about 5-6 minutes). Stir them occasionally to ensure they are evenly cooked.

STEP 5Remove them with a slotted spoon and then drain them on a cooling rack placed over a baking tray. This will allow the excess oil to drain and keep them extra crispy. Nothing worse than soggy pakora! Alternatively, you can leave them on paper kitchen towels for a minute.

Cauliflower and Broccoli Pakora

[world-store]

Brinjal Chutney | Easy Vankaya Chutney » Dassana's Veg Recipes

Brinjal chutney recipe with step by step pics. This is a simple and easy chutney variety made with aubergines or brinjals (baingan or vankaya), onions and spices. With minimal ingredients, it is also a super quick chutney to make, is gluten free as well as vegan friendly too. You can’t really miss trying this one!

Brinjal is also known as baingan or kathirikai or vangi or vankaya in other regional Indian languages. Here’s a very easy chutney recipe that I make with baingan. It is best to use the large variety of dark purple colored brinjal to make this recipe. The preparation of baingan chutney is similar to Baingan Bharta, but fewer spices and herbs are used in this chutney. The main flavoring spice in this rustic dish is ajwain or carom seeds. The flavors of carom seeds accompany the smokiness of the fire roasted aubergine very well. The spice level is also minimum in this chutney. If you wish, you can increase the quantity of red chili powder or use the hot variety of red chili powder to make this chutney more spicy. This smoky mushy dish serves very well as a side dish with chapatis and also with dal-rice. You can also have this vankaya chutney as a dip with pakoras or fritters or tikki. Step-by-Step Guide

How to make Brinjal Chutney

Roasting brinjal 1. Rinse the brinjal (baingan) first in fresh water. Then place it on the stove top.

2. Roast the brinjal on fire till the peel chars completely and the flesh inside become mushy and soft. Slid a knife in the center and it should pierce easily without any resistance.

3. Immerse the fire roasted brinjal in a pan or bowl of water. Let it cool.

Making brinjal chutney 4. Then peel off the skin and finely chop the roasted brinjal. Keep aside.

5. Heat oil in a frying pan. First add the ajwain (carom seeds) and fry for some seconds till the oil become aromatic. Then add the onions, ginger-garlic paste and saute till the onions become translucent. I used sunflower oil, but the recipe can also be made with olive oil.

6. Add the Kashmiri red chili powder and stir. I added ¼ teaspoon Kashmiri red chili powder which does not make this chutney spicy. For a more spicy taste, you can easily add up to ½ teaspoon of Kashmiri red chili powder or also more as per your taste. You can also use green chilies instead of red chili powder.

7. Add the mashed brinjal and salt as required. Stir very well.

8. Saute for 5 to 6 minutes on a low heat.

9. Serve brinjal chutney plain or garnished with coriander leaves or parsley leaves. You can also add ½ teaspoon oil just before serving. This chutney will go well with snacks like aloo pakora, falafel, onion pakora etc.

If you are looking for more Chutney recipes then do check: Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Brinjal Chutney

By Dassana Amit Brinjal chutney is a simple, quick and easy chutney made with aubergine, onions and a few spices. Prep Time 15 mins Cook Time 10 mins Total Time 25 mins Cook ModePrevent your screen from going dark while making the recipe roasting brinjalRinse the baingan (brinjal) first. Then place it on the stove top. Roast the brinjal on fire till the peel chars completely and the flesh inside become mushy and soft. Prick with a knife and it should pierce easily without any resistance. Immerse the fire roasted brinjal in a pan or bowl of water. Let it cool. Then peel off the skin and finely chop the roasted brinjal. Keep aside. Heat oil. First add the ajwain seeds and fry for some seconds till the oil become aromatic. Then add the onions, ginger-garlic paste and saute till the onions become translucent. Add the kashmiri red chili powder and stir. Add the chopped brinjal and salt as required. Saute for 5 to 6 minutes on a low flame. Switch off the flame and then while serving brinjal chutney garnish with some chopped coriander leaves or fresh parsley. - Use a large variety of dark purple color brinjal. - The red chili powder can be added less or more according to your taste preferences. Instead of red chili powder you can also use green chilies. Nutrition Facts Brinjal Chutney Amount Per Serving Calories 126 Calories from Fat 63 % Daily Value* Fat 7g11%Sodium 1172mg51%Potassium 524mg15%Carbohydrates 14g5%Fiber 7g29%Sugar 8g9%Protein 2g4% Vitamin A 125IU3%Vitamin C 5mg6%Calcium 21mg2%Iron 0.5mg3% * Percent Daily Values are based on a 2000 calorie diet. Like what you see? Stay up to date with new recipes and ideas. This Brinjal Chutney post from the archives first published on June 2015 has been republished and updated on January 2023. Read the full article

[vagadagroservices]

100% Organic Ajwain By Vagad Agro Services Ajwain, bishop's weed or carom seeds are some of the names is known around the world. Ajwain is said to be a native of the asian continent and continues to be cultivated extensively in our country, especially in Rajasthan. Another reason for its extensive use is perhaps the many health benefits it offers from aiding digestion to relieving tooth and ear related pain. Ajwain and Ayurveda Ajwain contains thymol, an essential oil that gives the spice its distinct taste and aroma. Benefits of Ajwain 1 -  For its Carminative Properties If you suffer from chronic flatulence, ajwain regularly can help with the condition. The causes of flatulence (gastric) could vary from dietary choices or a sedantry lifestyle, either way ajwain is a great home remedy for relieving flatulence. 2 - For Weight Loss One way to lose weight in a healthy way is to make sure the digestive system works well. When food gets digested and eliminated properly, the chances of unwarranted weight gain are lower. Its digestive properties, ajwain can be a helpful companion on your weight loss journey. 3 - For Healthy Digestion Ajwain is known to be an effective digestive aid. Ajwain is used in almost all fried or heavy stuff we usually consume from pakoras to paranthas. Thymol present in Ajwain seeds, helps release gastric juices in the stomach thereby accelerating the process of digestion. 4 - For Pregnant Women Ajwain in their diet is recommended to many pregnant women in India. Pregnancy often brings with it many gastric issues like constipation and bloating. Drinking on ajwain water is known to help these symptoms. Many women are suggested to have ajwain water post their delivery to help with digestion, lactation and clearing the uterus too. 5 - Fights Against Acidity Acidity is a condition when there is excess production of acids by gastric glands. This causing a burning sensation in your stomach and sometimes even in your throat. Causes of acidity can range from stress to irregular meal timings and eating food that is over-spicy. Sipping on ajwain water can help alleviate the symptoms too. 6 - For Cough and Cold Home remedies for cold and cough is sipping on a glass of ajwain water. Ajwain is also part of many traditional kadha recipes for this reason. Adding a few tulsi leaves to this makes more effective. Boil ajwain and a few tulsi leaves in a glass of water can help when you are suffering from cold related congestion. #vagadagroservices #svakara #Ajmo #ajwainbenefits #ajwain

[cookwithbudgett]

Punjabi Kadhi With Onion Pakora | Cook with Budgett

Cook with Budgett here comes again with simply best yet tasty recipes which are Punjabi Kadhi recipes which is a family legacy recipe. 

This fantastic Punjabi Kadhi Pakora Recipe is my mother's treasured or secret recipe of making the Punjabi Kadhi with onion pakora and now I would like to break this secrecy open and love to share with you happiness in order to multiply it. It is one of the recipes she has been making for ages and cherished by all of us till now.

About The Recipe

For this recipe of Punjabi Kadhi Pakora, the Hindi word “Kadhi” denotes a yogurt sauce that has been slow-cooked for quite some time. The word “pakora” means fritters made from gram flour (besan). 

In this recipe, the fritters are made with onions and gram flour.We all love kadhi, the craving of it never ends that sour taste with some tinge of spice comes our taste buds get activated by that to have it in our belly be it with or without pakora.

How to make Punjabi Kadhi Pakora

We will first begin with making the curd slurry which we can say gravy part as well, then coming over to the onion pakora and then finally joining up the two and making the kadhi pakora.

Making curd slurry or gravy of Punjabi Kadhi

1. In a bowl take around 2 cups sour curd or about 400 grams of curd max. Whisk it well till it gets smooth enough.

2. Add 9 tbsp gram flour (besan), Half tsp of red chili powder, half tsp of turmeric powder, Half tsp garam masala powder, and 2 tsp salt to the whisked curd.

3. Stir up and mix everything well again.

4. Add 3.5 cups water and stir it again.

5. Stir it very well to make a smooth mixture make sure that lumps are not visible. If there are lumps, then break them with a wired whisk or we say hand blender or a spatula and last we can do with fingers as well. Set the curd slurry aside.

Making now Onion pakora for our Punjabi Kadhi

1. Take 2 cup gram flour (besan) into a bowl and then add half tsp of ajwain/carom seeds, Half tsp of red chili powder, Half tsp of garam masala powder, and 1 tsp salt or as required according to your taste.

2. Add 2 cups of thinly sliced onions. About 3 medium to large onions, sliced, approx 160 grams of onions.

3. Now mix everything well and keep aside make sure it's covered for around approximately 35 minutes.

4. Due to this the onions will get time to release their water into the mixture. It also depends on the water content in the onions, but anyhow we gonna do it as necessity need to be done that's how Cook with Budgett simply best yet tasty recipe will be achieved, due to it the mixture will become very moist or just about moist.

5. Then accordingly add water as per your requirement that you want to make a thick batter out of it or not. Add a quarter cup of water. You can also skip adding water if the mixture is too moist.

6. Heat up the oil for deep frying in a pan or kadhai. with a spoon or by your hands and drop the pakora batter into the fully heated oil.

7. When the pakora is starting to fry partly, turn around and fry it from the other side.

8. Fry till the pakora are crisp and golden in color.

9. Now remove the fried pakora and place them over a kitchen paper towel so that extra oil gets absorbed.

Fry the pakora into the batches this way. When done with keeping all of them aside on a plate.

Making kadhi recipe, We Believe in best spices to make our recipes, So Everest is the one that hits our shore.

1. In another pan or kadhai, heat 3 tbsp mustard oil. Make sure to use a large bottomed pot(which has a flat surface, not like the upward parabola) so that while cooking, the kadhi does not spills out.

2. Add 2 tsp cumin seeds, 9 to 11 fenugreek seeds/methi seeds, and a sweet pinch of asafoetida (hing)/ not too much, just a little. Allow the cumin seeds to dance into the pan and the fenugreek seeds as well till the change in their color visible. Fry on a low-medium flame, so that these spices do not get burnt as well, be very cautious about it.

3. Add a quarter cup of chopped onion. Stir and saute it up for 4 minutes on a low-medium flame.

4. Then add 2 tbsp chopped ginger, 1 tbsp chopped garlic, and 3 green chilies, chopped. Stir and sauté for a minute.

5. Now add 9 to 11 curry leaves, 3 dry red chilies (halved or broken).

6. Stir and sauté for a minute on a low-medium flame.

7. Then add the curd slurry/gravy we made according to the above instructions.

8. Stir very well.

9. Increase the flame to medium-high and bring the kadhi to a boil comes. Keep on stirring often so that our Punjabi Kadhi doesn't get burned at the bottom. Time taken to cook kadhi will be around 15 to 17 minutes.

10. After the kadhi comes to a boil, then lower down the flame and simmer it for again 7 to 8 minutes. Do stir at frequent times. The kadhi will automatically thicken up. If it becomes too thick, then add some hot water into it.

Making kadhi pakora

12. Now add the onion pakora which we have already made to our Punjabi Kadhi. Stir gently.

13. Cover it with a lid and let the onion pakora be soaked in it for around 9 to 11 minutes.

14. Lastly, sprinkle some garam masala powder over the top of Punjabi Kadhi.

15. Garnish it with coriander leaves & serve Punjabi Kadhi Pakora hot with any of maybe it's steamed rice or jeera rice, topped with teaspoonfuls of ghee.We can also serve it with roti or paratha as well.

However, the combination of Kadhi Chawal is amazing and very popular which tastes very good as well.

Tips by Cook with Budgett

Curd (yogurt): Use fully fatty sour curd or sour yogurt made out of whole milk. If the curd is not sour, then our Punjabi Kadhi will not be sour and it will result in losing up of its charm. To make the curd sour, you can add 1 teaspoon amchur powder (dry mango powder) or a bit of lemon juice into it.

Fats: Use mustard oil if it's possible to fry the onion pakora. Mustard oil leaves out a pungent sharp taste and adds irresistible flavor to the kadhi. If you do not have mustard oil, then use a neutral oil like if we say it's sunflower oil.

Baking Pakora instead of frying: You could also bake the onion pakora instead of deep-frying it.

Make sure the oven is preheated at 180 degrees Celsius before baking the onion pakora and bake it until the pakora is crisp and golden in color. For baking, pakora adds 2 to 3 tablespoons of oil into the batter and does not make the batter very moist but keeps it a bit wet and watery.

Curry leaves: Don’t skip the curry leaves part, as you will feel something is the missing vibe from your Punjabi Kadhi Pakora Recipe.

Besan: Use good quality gram flour (besan).Like TATA Sampann which we used in making.

Hope you would have liked the recipe comment down below and let us know and don't forget to subscribe to us. Join our Instagram handle @cookwithbudgett. Learn more as we have our Grocery Store as well where you can purchase.

[foodatfirstsight]

3 Quick and Easy Snacks For Iftaar | Ramadan Recipes

by Samreen Aslam

Salam everyone, as we already know the beautiful and holy month of Ramadan is here and what better way to celebrate it by trying out new easy recipes for your Iftaari? Here I’m sharing my top favourite quick snacks recipes for Iftaar which are very easy to make, nourishing and are absolutely amazing for Iftaar parties. Just like every year, you will be either fasting for 29 or 30 days, before celebrating the Eid-ul-Fitr.

As Ramadan is here and we are waiting for Ramadan bazaars and special Ramadan discounts to buy your groceries. Also, a reminder; while stocking up on groceries, don’t forget the less fortunate and help make someone’s Ramadan a better one. More blessings and good deeds it will be for you.

I’ll be sharing 3 quick recipes: 

Mini pizza bites

Bread pakoras

Mini Cheese balls

Mini Pizza Bites

Eating pizza in any form is always a blissful experience, why not add this blissful experience in Iftaar too?

Ingredients:

Cooking oil spray

3/4 cup all-purpose flour

3/4 tsp baking powder

3/4 cup whole milk

1 large egg, lightly beaten

1/4 tsp salt

3/4 tsp chopped fresh basil

1/2 tsp garlic powder

1/4 tsp onion powder

1cup shredded mozzarella

1/2 cup diced pepperoni slices

4 Tbsp grated Parmesan

2 cups sauce, for serving

Steps:

Preheat oven to 350˚F. Grease a 24-cup mini muffin pan with cooking oil spray.

Add milk, egg, salt, herbs, and seasonings to the flour mixture, and whisk until combined. Stir in mozzarella and pepperoni until combined.

Let stand 10 minutes.

Stir mixture again and pour into muffin cups, filling each about 3/4 full. Sprinkle Parmesan evenly over the top of each cup.

Bake until puffed and golden, about 20 minutes.

And enjoy pizza bites.

Bread Pakoras

Ramadan without pakoras seems to be impossible for Pakistanis. So what is bread pakora? These are simply bread slices dipped in spiced gram flour batter & fried. There are 2 ways these are made. First one is plain bread pakora and the other has spiced mashed potato filling in between the bread slices. 

So these are basically fried sandwiches with a spicy & tangy potato filling. My super simple recipe will help you make street style crisp bread pakoras at home. 

Directions:

Steam or boil 3 medium sized potatoes until just cooked.

Once the potatoes cool down a bit, peel the skin. I have used very few green peas which I steamed along with the potatoes. 

Mash them up well with a masher.

Heat 1 teaspoon oil in a pan.

Add 1 teaspoon ginger paste, 1 to 2 chopped green chilies

Add the mashed potatoes, sprinkle half teaspoon salt and mix well. You can also add coriander leaves & squeeze in some lemon juice.

Taste test and add more salt if needed

Place the bread slices on a board and then spread the potato masala. 

Cover with another slice of bread

Press the bread slices well to hold the stuffing properly.

Cut them diagonally. Begin to heat the oil in a deep pan. I used about a cup of oil for frying. You can shallow fry or deep fry. To a mixing bowl, add the below ingredients: ¾ cup besan, ½ teaspoon red chili powder, ¾ to ½ teaspoon ajwain ( carom seeds), ½ teaspoon salt, 2 to 3 tablespoons rice flour or cornstarch, ¼ teaspoon turmeric

Mix all the ingredients well. Then pour water just as needed to make a thick batter.

Check if the oil is hot first. To check drop a small portion of the batter in the oil. It has to rise slowing without browning a lot. This is the right temperature. 

When the oil is almost ready, keep it to medium flame and proceed further.

Drop in the hot oil. Do not disturb for few minutes. If you use a large pan then you can fry 2 to 3 in one batch.

On a medium high flame, fry until one side turns golden. Then turn it to the other side and fry until both the sides turn crisp and golden.

Cheese Balls

These delicious crispy potato cheese balls make and awesome Iftaar party snack. These are flavourful, addictive and will be loved by kids and grown-ups alike. Cheese balls can be made in many different ways. The recipe shared here is super quick to make and the cheese balls can be deep fried, pan fried or even baked.

Ingredients:

Mashed potatoes 6-8

1/2 tsp salt

Black pepper (to taste)

White pepper (to taste)

3 tbsp. corn

2 tbsp. Capsicum

Boneless chicken boiled and shredded.

Steps:

Mix all the ingredients, make a shape of cutlet, place cheese block in the middle and pack the ball with light hand.

For coating and frying coat flour on the balls then dip it in egg and final coating will be of bread crumbs and fry at a medium heat. 

Too much heated oil will break your cheese balls. Fry until both side turns golden red.

Comment down which one is your favourite and tag @foodatfirstsight​ in your pictures if you tried out any of them. Until then, happy cooking!

[thegutlessfoodie]

That Comforting Kadhi Chawal Meal - Done I don't lie. Especially about food. I prefer the gujarathi kadhi to punjabi kadhi. It's lighter to digest & milder in flavour. But the rest of my family prefer the punjabi version so I cooked their favourite for lunch today I churned together sour yogurt, water, besan/chickpea flour, turmeric powder & salt. I added in curry leaves, slit green chillies, ginger paste, a touch of jaggery & allowed to come to a boil on a high flame. I lowered the flame & left to simmer to thicken I mixed together sliced onions, besan/chickpea flour, rice flour, coriander powder, turmeric powder, red chilli powder, cumin powder, garam masala powder, ajwain/bishop's weed/caraway seeds, salt, fresh coriander & a tspn of water & mixed to form a thick mixture I deep fried line sized portions in seasoned mustard oil till done I tempered ghee with mustard seeds, cumin seeds, curry leaves, dried red chillies, asafoetida, garlic & onions. Once brown I added coriander powder & red chilli powder & poured this into the now cooked & thickened kadhi along with fresh coriander & the fried pakoras Served hot with freshly steamed rice. My family ate this with huge grins. Are you team Gujarathi Kadhi or team Punjabi kadhi? . . #kadhi #kadhichawal #trymyrecipes #allrecipes @allrecipes #gujratifood #pakora #pakora #bhajji #bhajiya #foodtalkindia #wethepeople #platinggoals #peopleofindia #winterfoods #thisisfall #foodgrammers #parijat #socialmediainfluencer #tedxspeaker #indiansabroad #fullmeal #biharsehai #punefoodblogger #foofoo #vegetarianmeals #basmati #eatdelicious #whatiatetoday #indianpeople #punjabifood (at One North) https://www.instagram.com/p/CGhuz6wAA0_/?igshid=vfbkivgln7oj

[mykitchenbynisha-blog]

Palak Pakoda Recipe/ Palak Pakora Recipe is a Pakoda/ Pakora recipe made with Palak . Palak Pakoda is a delicious evening snack.

Here is the ingredients for Palak Pakoda :-

Palak - 1 Cup

Pudina /Mint Leaves - 1/4 Cup

Onion (Chopped) - 1 No

Green Chilly - 4 nos

Gram Flour/ Besan - 3 Tbsp

Rice Flour - 1 Tbsp

Ginger Garlic Paste - 1 Tsp

Turmeric Powder - 1/2 Tsp

Chilly Powder - 1 Tsp

Ajwain - 1/2 Tsp

Asafetida (Hing) Powder - 1/2 Tsp

Salt to Taste

Try Palak Pakoda and Enjoy the taste

[homecookingshow]

Easy Bread recipes | Masala bread toast | Mushroom cheese sandwich | Bread paneer pakora Masala Bread Toast Ingredients Bread Slices Onion - 1 no Tomato - 1 no Carrot - 1 cup Cabbage - 1 cup Capsicum - 1/2 cup Beans - 1/2 cup Green Chili - 3 nos Mustard Seeds - 1/2 tsp Cumin Seeds - 1/2 tsp Turmeric Powder - 1/4 tsp Chili Powder - 1 tsp Garam Masala - 1/4 tsp Curry Leaves Coriander Leaves Juice of 1/2 Lemon Butter Salt Oil Method 1. Heat some oil in a pan and add some mustard seeds and cumin seeds 2. After the mustard seeds splutter, add onions, green chilies, curry leaves and saute them 3. Add some beans, capsicum, carrot, cabbage and tomatoes. 4. Add salt, turmeric powder and chili powder and saute them for about 5 minutes 5. Add some garam masala and coriander leaves and squeeze some lemon juice 6. The masala is done, set this aside 7. Toast some bread slices with some butter 8. Apply the cooked vegetable masala on top of the toasted bread slices 9. Serve the Masala Bread Toasts with some ketchup #masalatoast Bread Paneer Pakora Ingredients Bread slices Paneer - 200 gms Mint & coriander chutney Date & tamarind chutney For Batter Besan/Gram flour - 1 1/2 cups Turmeric powder - 1/4 Tsp Salt to taste Chili powder - 1 Tsp Ajwain/Carom seeds - 1 Tsp Water Method: 1. Make Batter: In a mixing bowl add besan/gram flour, turmeric powder, salt, chili powder, ajwain/carom seeds and mix well. 2. Gradually add water and mix well. It should be a thick batter. Keep aside. 3. Cut the paneer into a thick slice. 4. Take 2 bread slices, spread mint & coriander chutney on one slice. On the other slice spread date & tamarind chutney. 5. Place the paneer slice on top of the bread slice and close it with another slice. Cut the sandwich into quarter size. 6. Heat oil for deep frying. 7. Dip the bread paneer sandwich into the batter and gently drop into the hot oil. 8. Fry till it turns golden brown color. 9. Enjoy the bread paneer pakora and serve hot. Mushroom cheese sandwich Ingredients Mushroom - 400 gms Bread Cheese slice Onion - 2 nos sliced Garlic Unsalted Butter - 1 Tsp Italian Seasoning - 1 Tsp (optional) Oil Pepper Salt Method: 1. Heat a pan with oil and add the finely sliced onions and finely chopped garlic 2. Cook the onions till they are transparent. Add the finely sliced mushrooms. 3. Saute the mushrooms for 2 minutes and season it with salt and pepper. 4. Add some butter to the mushrooms. 5. Add some Italian seasoning to give it an extra flavour and cook till the excess moisture evaporates from the mushrooms and set it aside. 6. Take 2 slices of bread and apply some on it and place the mushroom filling on one side of the bread 7. Place a cheese slice on top of the mushroom and close it with another slice of bread. 8. Now place the sandwich in the buttered sides of the stovetop toaster. 9. Toast the sandwich on both sides for about 1 minute on each side. 10. Your sandwich is ready. Serve the mushroom cheese sandwich hot with any dip of your choice. by HomeCookingShow

[luckylcve]

How to cook indian food?

You will never cross hungry in case you've were given paneer stocked on your fridge. You can make such a lot of dishes with this particular meals item, it's unbelievable! However, achaari paneer is the very best  to make. Take a bowl and blend fennel seeds, mustard seeds, fenugreek seeds, cumin seeds and asafoetida. Heat oil in any other pan and add the seed mixture. After they crackle, upload onions and saute until the onions flip pink. Add the paneer, turmeric, chilli powder, black salt and stir for some time. Later, add coriander and salt and convey to a boil click here for more information

Now not everyone have the time to whip up eleborate dishes every unmarried day. For folks that want store time, yet experience cooking there are a whole listing of dishes accessible.

If you don't have the patience to stand within the kitchen for long hours, we've just the answer for you. Take a look at 15 dishes you may rustle up in 15 minutes! 1. Achaari paneer

Paneer achaari

Picture credit: pinterest

You may by no means move hungry if you've got paneer stocked on your refrigerator. You may make so many dishes with this precise meals object, it's incredible! However, achaari paneer is the very best  to make. Take a bowl and blend fennel seeds, mustard seeds, fenugreek seeds, cumin seeds and asafoetida. Heat oil in any other pan and upload the seed aggregate. When they crackle, add onions and saute until the onions flip red. Add the paneer, turmeric, chilli powder, black salt and stir for some time. Later, add coriander and salt and convey to a boil.

Folks who stay far from domestic, swear via eggs. And anda curry is easy and trouble unfastened. Simply warmness 2 tablespoons of oil in a saucepan and upload chopped onions, garlic and ginger paste. Sauté for a couple of minutes until the onions change color. Once the onions are fried, add a few turmeric powder, garam masala powder, coriander powder and purple chilli powder. Stir it nicely. Now add the tomato puree, salt and boiled eggs. Boil the curry for 10 to fifteen mins until you notice the eggs are coated nicely with the curry.

On a rainy day, in case you're within the mood for a few brief pakoras, right here's the way you pass about it. Blend methi leaves, besan, rice flour, ginger, finely chopped inexperienced chilli, onions, curd, cooking soda, purple chilli powder and ajwain in a bowl. Upload water steadily, and make it a thick batter. Warmth oil in a wok and drop the battered pakora one by one. Deep fry until they flip golden get here

Mash leftover idlis via hand until they damage right down to small pieces. Heat oil in a vessel. Upload mustard, urad, chanaa dal, red chillies and curry leaves, and preserve it on a low flame. As soon as the mustard seeds crackle and the urad dal turns a wholesome golden shade, upload onion and turmeric powder for a favored colour. As soon as the onions flip brown, mix the mashed idlis and add salt.