This is a traditional punjabi vegetarian curry recipe that's made with deep fried gram flour fritters in a yogurt and gram flour sauce, topped with a tempering of cumin and dried red chilies. This recipe is for onion pakoras or fritters but people commonly add fenugreek (methi) or spinach to the pakoras as well. We ate kadhi at home with naan or chappati however a lot of people like to have their kadhi served over rice. I personally love kadhi as is- eaten straight up with a spoon. If you want the fritters to remain crispy then don't add them until serving the kadhi, but if you like them a little on the softer end cook them in the kadhi for a few minutes.
I deep fry the fritters in vegetable oil and then let them drain on a few sheets of paper towel in order to soak up the extra oil.
Before cooking the liquid kadhi mixture a few ingredients have to be sauteed in oil to bring out their aromas, do not brown the onions, only cook them for a few minutes until they begin to soften.
If you want the pakoras to be crispy then add them to the sauce at the end, if you like softer pakoras then cook them in the sauce for 8-10 minutes on low heat.
for the pakoras:
a few cups of oil for deep frying the pakoras
2 medium-sized onions, thinly sliced
1 cup besan (gram flour)
1/2 bunch of fresh coriander (cilantro) coarsly chopped
1/2 to 1 tsp salt (to taste)
1/2 tsp red chili powder
1/2 tsp whole cumin seeds
1/2 tsp coriander powder
1/2 tsp ajwain (carom seeds)
1/2 tsp baking soda
1/4 cup water, add more as needed
for the liquid mixture:
2/3 cup gram flour (besan)
1 tsp salt
1/2 tsp red chlli powder
1/2 tsp turmeric powder
1/2 tsp garam masala (store-bought or home made)
1 1/2 cup full fat yogurt (yogurt that's a bit sour is best)
4 cups water
for the kadhi
2 tbsp oil (mustard oil if you have it)
1 tsp cumin seeds (zeera)
a pinch of asafoetida or hing (optional)
8-10 fenugreek seeds (methi seeds)
1 medium sized onion, chopped
1 tbsp ginger, peeled and chopped
1 tbsp garlic, crushed
2 green chilies, finely chopped
8-10 curry leaves
2 red chilies, broken into pieces
sprinkle of garam masala for serving
This recipeis adapted from Veg Recipes of India
I had posted a chocolate chip banana bread recipe way back in 2015, super tasty but a little bit on the less moist side as far as banana breads go. That recipe may well work at a lower altitude but this updated recipe is for a super moist banana bread (even at high altitude). I know there're a few different preferences when it comes to banana bread. Some like their bread with walnuts or chocolate chips and others like their's simply as is. How you prefer your bread is entirely up to you, this recipe works with any kinds of nut's or no nuts at all without having to alter any of the other ingredients in the recipe. If you like a particular type of nut sub walnuts for your favorite, if you don't want any nuts at all take them out altogether.
Mix the wet ingredients
Sift together the dry ingredients and make the banana mixture.
1 cup all-purpose flour
2/3 cup whole wheat flour
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup granulated sugar
1/2 cup vegetable oil
3-4 very ripe bananas, peeled & mashed
3 tbsp whole fat Greek yogurt
1 tspvanilla extract
2/3 cup toasted walnuts (optional)
This recipe is from Mountain Mama Cooks
This is a recipe I've been using for a few years now. It's a great appetizer at parties. These can be made ahead of time and frozen without the egg and breadcrumb coating. When you want to fry the frozen chicken balls just defrost them a little before coating them and then deep fry. Since the quantity of chicken and potatoes isn't exact, and it depends on the size of the potatoes and chicken that you're using, be sure to taste the mixture before forming it into balls. The level of spiciness in this recipe is very mild so you can always adjust it to your taste.
Mix everything together until well combined.
Make evenly sized croquets and then coat them will beaten eggs followed by breadcrumbs.
Deep fry the croquets until light to medium golden brown, turn them frequently so that they color evenly.
Cheesy Chicken Balls
For the ball mixture:
1 cup cooked chicken breast (boiled with a tsp of haldi/turmeric in it)
2 medium sized potatoes (boiled, drained, and peeled)
1/2 cup grated cheese ( I used mozzarella)
2 tsp fresh coriander/dhaniya (finely chopped)
1/2 bunch of green onions (chopped)
2-3 cloves garlic (crushed)
1 tbsp fresh mint (finely chopped)
2 green chilies (finely chopped)
2 tsp corn starch (or in the UK and Europe- corn flour- the white stuff)
1 tsp red chili flakes (adjust quantities to increase or decrease heat)
1/2-1 tsp black pepper
salt (to taste)
coriander/ dhaniya powder
For the coating:
1-2 eggs, beaten
oil for deep frying (do not use olive oil or any other oil with a low smoke point)
Note: If you want to freeze these then put them in the freezer without the egg wash and breadcrumb coating, when you want to use them remove them from the freezer and thaw for a couple of hours before coating them with egg and breadcrumbs and frying as per ususal.
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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