Kadhi Pakoda

Ingredients:

for Pakoda
1/2 cup Gram Flour
1/2 cup Onion, finely chopped
1/2 cup Methi leaves, finely chopped
Salt to taste
1/4 tsp Baking Soda
1 tsp Carom Seeds
1/2 tsp Cumin Seeds
1 tbsp grated Ginger
1 tsp Red Chili Powder
1/4 tsp Turmeric powder
Oil to deep fry

For Kadhi
1 cup Yogurt
1/4 cup Besan
2 tbsp Oil
1/2 tsp Fenugreek Seeds
1/2 tsp Turmeric
3-4 Curry leaves
1 tsp Chili Powder
1 dry Red Chili
2 tbsp Cilantro for garnishing
Salt to taste

Method:
First, keep the batter ready for pakodas, then make Kadhi. While kadhi is boiling, deep fry pakodas and add them to the kadhi.
To make Pakoda batter, mix all the ingredients for Pakodas, in a bowl. add little water and make a thick batter. Cover and start with Kadhi.

Kadhi:
1) Whisk Yogurt nicely. Add gram flour and whisk again. add 2 cups of water or to adjust the consistency. Also add salt to taste.
2) Heat 2 tbsp oil in a deep pan over medium heat. Add fenugreek seeds, 1 red chili, Turmeric powder and Curry leaves. stir for few seconds. Add yogurt and gram flour mixture. Turn the heat on medium high. Add red chili powder. Stir until Kadhi starts boiling.

Pakoda:
3) Once kadhi starts boiling, turn the heat on low. Now on another stovetop, heat oil for deep frying pakodas. Drop very little batter to check whether oil is hot enough for frying. Oil is hot enough when a drop of batter on the oil sizzles and rises to the top. When it happens, turn the heat over medium high. Drop spoonfull size of batter to make Pakodas, you can make 6 to 7 pakodas at a time or according to size of you fryer.
4) Once Pakodas are golden brown in color. Drain with skimmer and directly pour into boiling kadhi. Cover the kadhi pan with lid and cook in slow flame for 20 minutes.

Serve hot with white Rice.

Palak Curry (Dal Bhaji)

Ingredients:
2 cup Spinach, finely chopped
1 tbsp Oil
1/2 tsp cumin seeds
1/8 tsp Asafoetida powder
1/4 tsp Turmeric Powder
1 tsp Red Chili powder
2 tbsp roasted Peanuts Powder
2 tbsp Peanuts
1 tbsp Chana Dal
1 tsp grated Dry coconut
2 tsp Tamarind pulp
1 tsp Jaggery
2 tsp Ghee
3 to 4 curry leaves
1 tbsp Cashew nuts
2 to 3 Garlic cloves, peeled and slightly crushed
Salt to taste
Cilantro and fresh grated coconut for Garnishing

Method:
1) Soak Chana Dal and peanuts into warm water for 4 hours and Drain.
2) Heat 1 tbsp Oil in medium pan. add cumin seeds, Asafoetida, Turmeric Powder and red chili powder. saute for 5 seconds, add soaked chana dal and peanuts and saute for a minute. Now add spinach and 1/2 tsp salt. Stir for 2 to 3 minutes or until spinach cooked nicely.
3) Add 1 to 1 1/2 cup water and bring it to boil. Add tamarind, jaggery and garam masala. Also add peanuts powder. Add salt if needed. Boil over medium heat for 2 minutes. Transfer it to serving bowl.
4) heat a small saucepan, add ghee and allow to heat. add curry leaves and garlic cloves. Let the garlic become golden in color. Add cashew nuts and wait until little brown in color. lastly add dry coconut, stir for 5 seconds. Pour this hot seasoning over Palak Amti.
Serve hot with Rice and Bhakari (Millet Roti)

Note:
1) Chop Spinach finely, bigger pieces of spinach don't taste good in the curry.
2) We have not used any cooked lentils to make Amti. Therefore, it is very thin in consistency. So add water accordingly.