Kadi Pakoda

                         This food had been a simple favourite of Hubbo when I was in my vacation period(meaning at my native). He kept telling me that he liked this new dish. Initially, I was quite reluctant due to previous experiences with kadi pakoda but finally, I decided that I had to give it a try and it was worth it. It is  an extremely simple recipe and takes minimum time. My brother-in-law even asked me for this recipe so that he can cook it sometime. Here you go...
                        

Ingredients:

Onion- 1 large
Besan(Gram flour) - 1/2 cup
Ginger - 2 tbsps (crushed)
Green chillies- 2 (chopped)
Kasoori methi- 2-3 tbsps
Cumin seeds- 1 tsp
Fenugreek seeds- 1 tsp
Curd- 2 cups
Turmeric powder- 1 tsp
Dry red chillies- 2
Baking soda- A pinch
Hing- A pinch
Chilli powder- 1/2 tsp
Salt- As required
Oil- As required
Coriander leaves- For garnishing


Lighting the stove:

First, finely chop onion.  Mix salt, green chillies, half of crushed ginger, 2 tbps kasoori methi, 1/2 cup of besan, baking soda, 1 tbsp of oil  and some water with the onions. The batter should have a consistency of dosa batter.

Drop the batter into medium hot oil and fry till they are golden brown. ( You can use these pakodas a it is also. They make a great snack. I always get tempted to finish them off before I can make the curry ;))

Now, mix 1/2 tsp of salt, curd, turmeric powder and 2-3 tbsps of besan with waterand make slightly thin gravy.

Heat oil in a kardhai, add cumin and fenugreek seeds and let them crackle.

Now, add hing, crushed ginger and dry red chillies and fry forabout 5-10 seconds.

Pour all the mixed gravy(with curd) earlier and let it boil for 2 minutes. 

Add little red chilli powder and some kasoori methi now. 

Finally, add the fried pakodas(fritters) and boil for 1 min.  

Sprinkle chopped coriander leaves and remove from heat. 

Palak Paneer with a (Tomato)Twist

                                I would like to add a disclaimer first. I don't like palak paneer. I never cook or order palak paneer anywhere I go. The lovely green colour of the curry doesn't seem to tickle my senses, and hence, it is a big no-no. Recently, I had been to my native home where my Papa cooked this particular dish for me. Before he started cooking this, I clearly told him that I don't like palak paneer, and he is welcome to eat the entire curry and he should not look for my involvement during eating this. He paid no heed to me and went ahead with his endeavour. I didn't enter the kitchen during cooking or after that as well. 

                             At dinnertime, I straight refused to eat at all, knowing the menu. Papa tried to lure me to the dinner table as he used to do when I was a kid. Slightly softened, I threw a casual look at the curry and was surprised. It definitely wasn't the typical green curry and I could see a few potatoes peeking from within as well. Slowly, I came to the table, still skeptical about the taste. He lovingly convinced me to try one roti. I yielded. The taste is quite creamy as well tangy, and the paneer tasted great. I happily ate around 4-5 rotis. :)

                             After coming back to Bangalore, I decided to give it a try and called Papa for the recipe. He told he has forgot and just gave me some tidbits of the recipe. I added it up in my mind and here it is... Ready for YOU !!!

Ingredients:

Paneer- 200 gm

Palak(Spinach) - 2-3 handfuls

Potatoes - 1 large or 2 medium

Onions- 2 medium

Garlic- 7-8 cloves

Tomatoes- 2 medium

Curry powder- 2 tsp

Turmeric powder- 1 tsp

Chilli powder- 1 tsp

Cumin seeds- 1 tsp

Oil- As required

Salt - As required

Lighting the Stove:

Defrost the paneer(in case you are using Amul Paneer like me) otherwise if you are lucky enough to have fresh paneer, just thank your stars, and chop them into cubes.

Boil the palak leaves for 2-3 minutes and chop them .

Chop the potatoes into cubes and fry them with salt and oil till they are boiled.

Heat oil in a kardhai and throw the zeera into it and then the chopped or minced garlic. Fry for 10 seconds.

Add the onions and fry them till golden brown.

Add the curry powder, turmeric powder and chilli powder and mix well. 

Now, put in the chopped tomatoes and fry till they turn mushy and start leaving oil.

Now, add the paneer, fried potatoes, and chopped palak, and mix well for 1-2 minutes.

Add 1.5 cups of water and cook on high heat until you achieve desired consistency.

Serve with roti or paratha. 

People who hate palak paneer would love it like I did.