Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Daals

Punjabi Kadhi Pakora

Punjabi Kadhi Pakora

Serves: 3

Ingredients:

For the Pakora:

Pakora Batter

  • ½ cup besan or gram flour
  • ⅓ cup chopped onions
  • ½ teaspoon red chili powder
  • ¼ teaspoon ajwain or carom seeds
  • Salt to taste
  • Water to make the batter

For kadhi mixture:

  • ½ cup yogurt
  • 2 tablespoon besan or gram flour
  • Salt to taste
  • ½ cup water + 2 cups water

For Takda or seasoning:

  • 2 tablespoon oil + oil to fry
  • ½ teaspoon methi seeds or fenugreek seeds
  • ½ teaspoon jeera or cumin seeds
  • ½ teaspoon haldi or turmeric powder
  • 2 red chillies
  • 1 green chili chopped
  • ¼ teaspoon asafoetida
  • ¼ teaspoon red chili powder
  • 1 tablespoon ginger-garlic paste
  • ½ cup sliced onion
  • 1 tablespoon chopped cilantro

Method:

  1. To prepare the kadhi mixture: Get a bowl and add yogurt. Add besan, salt and ½ cup water. Mix well. There should not be any lumps. Keep it aside.
  2. In a seperate bowl, add all ingredients under 'Pakora'. Make a medium thick consistency batter by adding little water at a time.
  3. Heat oil in a pan to fry pakoras. Drop a tablespoon of batter into hot oil and fry until they are golden brown. Drain them on a paper.
  4. Heat 2 tablespoon oil in a another pan. Add fenugreek seeds, cumin seeds, red chillies, green chili, and asafoetida. Stir well.
  5. Add sliced onion and ginger-garlic paste. Add turmeric powder and red chilli powder. Saute for a minute.
  6. Add kadhi mixture slowly in the pan. Add 2 cups of water. Let it boil on a medium flame. Stir continiously while boiling to avoid lumps.
  7. After one boil reduce the flame to simmer. Add all the pakoras and let it simmer for 15-20 minutes. Add chopped cilantro.
  8. Serve hot with rice.

Tomato saar

Tomato Saar

Serves: 2 persons

Ingredients

Ingredients:

  • 3 tomatoes chopped roughly
  • ½ inch ginger cut into pieces
  • 1 green chilli chopped
  • 1/2 cup fresh grated coconut
  • 1 cup water
  • Salt to taste
  • 1 teaspoon sugar
  • ½ teaspoon red chilli powder
  • 1 tablespoon chopped cilantro

For tadka/seasoning:

  • ½ teaspoon oil
  • ½ teaspoon ghee/butter
  • 1 teaspoon cumin seeds
  • Pinch of asafoetida
  • 5-6 curry leaves

Method:

  1. Add tomatoes, grated coconut, chili, ginger and water in a pressure cooker. Cook everything together for 3-4 whistles. Let the pressure go down completely.
  2. Open the pressure cooker lid and keep it open until it is completely cool down.
  3. Add the cooled mixture in a mixer/blender. Grind it properly. Strain the grinded tomato mixture into a pan through a strainer.
  4. Add salt and sugar and start boiling it.
  5. Meanwhile let's prepare tadka/seasoning. Get another pan and oil and ghee/butter. Add cumin seeds. As soon as they start spluttering, add curry leaves, and asafoetida. Switch off the flame.
  6. Pour this tadka on boiling tomato saar. Immediately add red chilli powder to it. Mix everything. Turn the flame to simmer.
  7. Let it cook for another 5 minutes. Add chopped cilantro. Turn off the flame.
  8. Serve hot with Vegetable Pulao or Masale Bhat or Plain white rice.

Maharashtrian Festival Thali (Masale Bhat, Tomato Saar, Puri, Srikhand)

Vegetable Pulao and Tomato Saar