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.

Chhena Sabzi

Chhena, or curdled milk is something each one of us has seen in the kitchen, when the milk has not boiled properly, or curdles due to some other reasons. Usually, it is considered as spoilt milk, but, it is very healthy and proteinaceous like paneer. This recipe uses up that curdled milk into yummy lip-smacking curry. You will love the taste, especially when the chhena ball melts in your mouth and leave you craving for more. It can be made into many curries, but I will first post the basic, healthy version of it. I learnt it first from my school friend. Rosy! A BIG SHOUTOUT to you, THANKS A TON for this recipe. The entire credit of this recipe goes to you.

Ingredients:

Chhena/Curdled milk - 2 cups ( For 2-3 people)
Maida- 3 tsp
Baking powder- Half tsp
Potato- 1 medium
Onion- 2 medium
Ginger-garlic paste- Half tsp
Tomato - 1 medium or 2 small
Refined oil- For deep frying 
Mustard or refined oil- 2 tbsp (For cooking)
Curry powder- 1 tsp
Chilli powder- Half tsp
Turmeric powder- Half tsp
water- 1 cup

Lighting the stove:

Take about 2 cups of chhena and let all the water drain out of it.

Now, add around 3 tsps of maida and half tsp of baking powder to it and mix well.

Make small balls from it and deep fry them. If the balls break in oil, it means it needs a little more maida. Take them out when they are golden and slightly brown.

Also fry a few potatoes and keep them with the chhena balls.

Now, heat oil in a kardhai and fry thinly sliced onions for 1-2 mins.

Add ginger-garlic paste and fry till onions are golden brown.

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

Add the chopped tomatoes and 2 tbsps of water and cook till tomatoes turn mushy.

Fry for 1-2 mins more and add the fried chhena balls and potatoes.

Mix well and fry for 1 min. Then, pour 1 cup of water.

Cook covered for 1-2 min and sprinkle coriander leaves.

Serve hot with rice, phulka, paratha or zeera rice.


Sorry guys, I don't have all the photos with me now. I promise to update them soon.

Kurkure Burger

Yes, my friends. You have read the title right. It is a burger with kurkure. It is a very simple idea which suddenly came to my mind a few days back, and it is so easy and so yum that it definitely needs to get out to the world. Bachelor alert ! A high recommendation for at least a try. Kurkure lovers ! You are gonna get addicted to this. 

So, here we go.

What we need:

Burger bun/Pav bun Just any kind of bun -1
Mayonnaise - 2 dollops - 2 tablespoons
Kurkure - A small 5 Rs pack will do. Any flavor- I used butter masti, other flavors will be yummier.
Tomato sauce for serving


No lighting the stove for this, Just arranging :

Slice the bun from the centre.

Put one dollop of mayonnaise on each inner side and spread it nicely.

Place kurkure on the mayonnaise such that no space is left, and then some more. 

(Optional: You may add some onions and tomatoes if you want, but not necessary. I didn't add.)

Place the upper slice of bun on it firmly.

That's it ! The kurkure bun is ready for breakfast, snack or even dinner. Serve with tomato sauce.

Tell me about the taste. I would love to know how much you liked it.

The humble rice

                            It is funny that I am actually writing this post, but today morning I just thought about it and realized many people might be actually struggling even with rice. Okay, great chefs, this post is definitely not for u. This is for the foetal chefs ;). It does not mean people who have been chefs since they were foetus. This term is also conjured up by me. I actually meant to write newborn chefs, but then I realized that there are a lot of people out there who are not even born as chefs. They have literally not cooked anything, but thought of cooking some day, and definitely love to eat. Those, I call foetal chefs. So, all my dear foetal chefs, take your birth with the most versatile and easiest thing(yes, easier than maggi), and an absolute necessity in Asian food. Yes, my friends, you got it right - It is our lovely rice.

So,let's get to the recipe and I promise you will be surprised why you never tried it, considering how easy it is.

What we need:

Rice - 1 cup
Water - 2 cups
And That's it :)


Lighting the stove:

Measure 1 cup of rice in a bowl and wash it nicely and drain the water.

 Yes, that's my measuring cup. You can use any cup you like.

Measure 2 cups of water and add it to the rice. (The trick here is to water twice the amount of rice, no matter in what you measure).

Now, pour all of it to a pressure cooker.

Place the cooker on gas. Keep the flame on high until you get one whistle.

Now, immediately reduce the flame to lowest and let it give 2 more whistles. Then, switch off the gas.

Let the pressure release naturally and the let cooker open by itself. It won't take more than 5 minutes. So, don't get too impatient.

Now, take out the soft and fluffy rice and enjoy it with anything. Yes, almost anything- dal, curry, chicken or any damn thing.

 I had it with sambar, potato fries and onion. Yes, that's my comfort food. ;)

Note:  Some varieties of rice may take longer or shorter times to cook. In that case, when you open your cooker after 3 whistles, if it appears hard, close the cooker lid and give one more whistle. If it appears overcooked, give one lesser whistle next time.