|| Pakodi Ki Karhi || |
aloo ka bharta || daal ke parantha || daal || sabz-e-sangaar || dahi vada || missi roti || pakodi ki karhi || rajasthani bati || churma || shahi gatte ki sabzi || |
ingredients : |
method : |
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Mungdal : 100 gm Salt : 1½ tsp. Curd : 200 gm Red chilly powder : 1 tsp. Red chilly (sabut and dry) : 2 Dhaniya : 1 tsp. Kari patta : 3-4 Haldi : 1 pinch Soda : a pinch Oil for frying pakories : 2 cup Mustard seeds (motti) : ½ tsp. Oil (for tadka) : 2 tbsp. |
Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer. Add 1tsp salt, ½ tsp. red chilly powder, ½ tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside. Now take the dal and add ½ tsp salt, ½ tsp. red chilly powder, ½ tsp. dhaniya and soda. Mix well. Heat oil in a kadahi and fry pakories of small size to a golden brown color. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta. Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes. Finally put the tadka of red chilly powder. Serve hot it with Shahi Gatte and Missi Roti. |
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north indian recepies ||
south indian recepies ||
west indian recepies ||
punjabi recepies rajasthani recepies || kashmiri recepies || non vegetarian || pure vegetarian © 2004 purple crafts. all rights reserved. |