Dhai- Kadhi ( Panjabi style)

                                                Dhai- Kadhi ( Panjabi style)

INGREDIENTS FOR KADHI:

1 cup besan (gram flour)

2 cups khatti dahi ( sour Yogurt)

1/2 tsp haldi powder ( turmeric)

3/4 tsp red chilli powder

Salt to taste

FOR TADKA:

2 Tbsp oil

1/2 tsp jeera (cummin seeds)

1/2 tsp methi daana ( fenugreek seeds)

8 Kadi leaves

1/2  tsp Mustard seeds

2 laung (cloves )

3-4 dry red chillis

METHOD for KADHI

1. Mix yogurt , besan, salt, haldi ,red chilli powder and 5 1/2 cups water. Beat well till no   lumps remain.

2. In a big heavy bottomed pan heat oil and add all the ingredients for tadka.

3. Add the yogurt water mixture to the tadka . Keep stirring continuously till it boils. After one good boil, lower the heat and simmer for 15 to 20 minutes stirring occasionally.

4. Add the pakoras to the hot kadhi.

INGREDIENTS for PAKORAS:

1 cup besan ( gram flour)

1/3 cup water approx.

1 big onion chopped finely

1 small potato chopped finely

1 bunch chopped spinich (palak)

1/2”piece ginger grated

2 green chillis chopped finely

1/2 tsp red chilli powder

Salt to taste

1/2 tsp garam masala

1 tsp dhania powder

Oil for frying

Method for PAKORAS:

1 . Mix all the ingredients for the pakoras.

2. Heat Oil in a Kadai or Pan.

3. Drop small portions in hot oil to make pakoras.

4. Cook untill crisp.

Serve hot with white or Brown Rice.

KELE KI BARFI

                                             
                                                            Kele Ki Barfi

                                                      
Ingredients:

• 4 large ripe banana (pake kele)
• 1 1/2 cup milk (doodh)
• 2 cup sugar
• 2 tbsp clarified butter (ghee)
• 2 1/2 cup coconut (nariyal)
• 1/2 cup crushed walnut (akhrot)

Method:

•  Peel banana and mash them.
• Cook mashed banana along with milk in a pan until milk dries up.
•  Add butter and stir continuously till it turns brown in color.
•  Add sugar, grated coconut and walnut and stir.
•  Remove it from the flame. Grease a plate with butter and spread the mixture in the plate.
•  Its thickness should be 1/2”. When it settles to be cut in pieces, cut barfi in desired shape.
•  Garnish with dry fruits and serve.

Kiwi- Pomegranate Salad

                                Kiwi- Pomegranate Salad

                                       

                             

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Ingredients:

·                            4 ripe kiwifruit, peeled, carefully chopped

·                            1/2 cup pomegranate seeds (arils)

·                            1 avocado, peeled and chopped

·                            1 heaping tablespoon thinly sliced green onion

·                            1 tablespoon (adjust to taste) of chopped fresh  

             or pickled jalapeno chilli peppers

·                             1 tablespoon chopped fresh cilantro

·                            1 teaspoon olive oil

·                            Salt and pepper to taste

Method:

Place the kiwifruit, pomegranate seeds, avocado, green onion and olive oil in a medium sized bowl. Add a teaspoon of chopped jalapeño, gently fold in and add more to your desired level of taste. Add cilantro. Add salt and pepper to taste.

Enjoy it.

Kashmiri Monj Anchar / Kohlrabi Pickle

Kashmiri Monj Anchar / Kohlrabi Pickle

                        

Ingredients:

4 monj/ kohlrabi with leaves,

2 tsp of mustard seeds/aasur

1 tsp of ajawan/ basil seed

2 tsp of saboot dhaniya/ coriander seeds crushed

4 tsp.Lal Mirchi/Red chili powder

2 tsp. Peprica

11/2 cups of oil

2 tsp of salt or as per taste

1 glass bottle or Jar or ceramic jar

Method:

Peel and Cut monj/kohlrabi in to medium cubicle pieces.

Clean and cut leaves in to half.

Wash monj in water.

Drain all the water and spread on towel or newspaper under open sun for a day.

Take oil in a deep wide bowl

Add all the ingredients to oil.

Add monj to oil mixture.Mix well.

Fill the jar or bottle with monj mixture by pressing to release all air out. Do not fill the jar completely till tip as oil may rise and drip out of jar.

Close the jar tightly.

Place the jar under direct sun.

Open jar after two days to check if more oil level. You may need to add more oil.

Leave for 5 to 6 days under moderate sun. 2-3 days under bright sun.

Pickle is ready to eat.

To retain crunchiness in monj anchar.  Store in refrigerator

Edamame Salad

                                                Edamame Salad

Ingredients:

• 8 oz. shelled edamame
• 2 tsp. olive oil
• 1 teaspoon ground cumin
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 1/2 cup chopped red onion
• 2 cups thinly sliced celery
• 2 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro
• 1 teaspoon finely chopped garlic
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

Preparation:

Mix Edamame, Black bean & Black eyed beans together in a bowl.

Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin seeds until fragrant and a shade darker, about 30 seconds. Pour into a large bean bowl.

Add  remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend. 

 Salad is ready to eat.

Hot Curried Mangos with Tofu

                                 Hot Curried Mangos with Tofu

Ingredients

• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 2 teaspoon minced ginger
• 1 firm mango, peeled and sliced
• 2 teaspoons yellow curry powder
• 2 tablespoons chopped cilantro
• 1 (8 ounce) can, light coconut milk
• 1 (14 ounce) package extra firm tofu, cubed or cut in to strips
• 1/4 teaspoon salt and pepper to taste
• Red & green bell pepper strips.

Directions

1.                       Heat the sesame oil in a large pan over medium-high heat. Cook the garlic and ginger until fragrant and light brown, about 1 to 2 minutes. Add the mango and cook for another minute to soften slightly. Stir in the curry powder and cilantro, cook for another minute to release the flavor of the curry. 

Pour in the coconut milk and bring to a simmer. Stir in the tofu and season to taste with salt and pepper. Add red & green bell pepper strips. Simmer until the liquid is reduced by half, stirring occasionally, about 5 minutes.

Al or Ghiya or Lauki Raita

                                                               Al-Raita

                                         Ghiya or Lauki Raita

Ingredients:

·        1) 1 Cup grated ghiya or lauki

·        2) 2 Cups Yogurt

·        3) 1 tsp roasted cumin powder

·        4) Salt to taste

·        5) 1/4 tsp.Red chili powder

·        6) 1 Red Bell Pepper

·        7) 2 Green Chilies

·        8) ½ Cup Dhaniya chopped
        

Method:

1)      Take a Pan and put grated ghiya with little salt in it.

2)      Let it cook till it is soft.

3)      Drain excess water if any. Let it cool.

4)      Then, stir the Yogurt with hand mixer or with spoon.

5)      Add ghiya and blend well.

6)      Now add cumin powder, salt (if needed) chili powder and mix well.

7)      Add red bell pepper, green chilli & dhaniya & mix.

Keep it in refrigerator for an hour and serve it chilled.