Simple Besan Kadi

It's been many days that i wandered around recipes of Rajasthan and Gujarat.
One common of them is Besan ki Kadi. It's one of the basic kadi which i make at home.
Can be serve with boiled rice, Aallo choka, Aaloo tikki, Poori, even Sukha rotis.
Remember if you have sensitive stomach please avoid this recipe.
Or if you are allergic to gram flour avoid it.

Serves 4

Ingredients:
Besan/Gram Flour/Kadala Mav - 250 gms
Red chilly powder - 1tbs
Asafatida - 1/2tbs
Yogurt - 2 cups
Mustard seeds - 1tbs
Dry red chilly - 2
Curry leaves - 2 arc
Green coriander leaves - as per your taste
Green chilly slit - 1
Sugar - 1/2tbs
Salt to taste
Oil or ghee can be used - 1/2 tbs

Method/Vidhiee:
1. Sieve the besan to avoid lumps.
2. Heat pan and dry roast the besan so that the raw smell fades away.
3. Cool it.
4. Whip the curd with no place of lumps in it.
5. Add red chilly powder, salt, sugar, garam masala, green coriander a bit to the besan.
6. Mix well and add the curd and mix well.
7. Avoid lumps.
8. In a pan pour the liquid and boil it at medium flame.
9. Keep stirring occasionally as lumps may form.
10. Once the liquid starts to boil add a pinch of Asafatida powder to it.
11. In a small frying pan add oil. Once oil or ghee turns hot add mustard seeds, rest of Asafatida, green chilly slit in middle, curry leaves.
12. Temper them and add to the liquid.

Your tasty Kadi is ready to serve.

Pomo Carrot Raitha

Eventually one day i landed up having only pomegranates and carrots in my fridge with left over Vegetable Biriyani. Well making food has no boundaries and particular way. Its all about how you handle the ingredients and present a dish :) And thus happened this raitha. It might sound simple but, i don't think much of us might have thought about this combination.

Ingredients:
Pomegranate -1 big
Carrots -2 medium sized
Green chilly - 1
Green coriander - as per your requirement
Plain yogurt/Thair/Dahi - 500 gms
Salt to taste
Chat masala - 1/2tbs
Sugar - 1/4tbs

Method/Vidhiee:
1. Whip the yogurt to form smooth semi liquid without lumps.
2. Meanwhile, de-seed the pomos.
3. Grate the carrots and finely chop off the green chilly, coriander.
4. In the yogurt add sugar, salt, chat masala and mix well.
5. Now add the carrots mix well.
6. Rest them for 2mins and add green coriander, green chilly,pomo seeds.
Chill them and serve.
It can be taken as a evening snack though it doesn't come under the category of snacks.
Best colourful condiment with any rice variety.

Jatpat Aaloo Tikki

Well this is a hatke of aaloo tikki and it is not the traditional one.

Serves -4

Ingredients:

Aaloo/Potato/Urlakazangu - 5

Onion - 2

Rice flour - 4tbs

Atta/Wheat flour/ Godumai mav - 2 tbs

Channa dal ka atta / Gram flour/ Kadala mav - 4tbs

Bread crumbs - 25gms

Green chillies - 2

Green coriander - a bunch

Mint leaves - 10-12 (if preferred)

Turmeric powder - 1tbs

Red chilly powder - 1/2tbs

Chat masala - 1/2tbs

Gram masala - 1/2tbs

Jeera powder - 1/4tbs

Water - 3tbs if required to make the dough

Water to boil aaloo

Oil to shallow fry

Salt - 1tbs

Method/Vidhiee:

1. Boil the potatoes and mash them smoothly without lumps.

2. Finely chop onions, green chillies, coriander leaves, mint leaves.

3. In a boil add the mashed potatoes, green chillies, mint, coriander leaves, dry masalas, salt and knead well.

4. Now add the rice flour, gram flour, atta mix well.

5. Sprinkle water if needed. Now add the bread crumbs and knead well.

6. Heat oil in a pan to shallow fry the tikki.

7. Make medium sized balls flatten them and keep 1inch thickness on sides.

8. Once the oil gets heated up shallow fry them.

9. Fry them till both the sides turn brown.

10. To make sides too brown with a help of spoon pour oil from pan on to each tikki so that the sides don't get dried up.

11. Take each tikki out once its done. Drain excess oil in a tissue paper.

Serve hot along with green chutney or hot chilly tomato sauce. 

Vazzaipoo Thengai Pulippu Peratal

Vazzaipoo or Banana Flower as mentioned before in few of my recipes has so much of medicinal properties. It is a real good additive to a women's nutrition chart. Pealing them of and cleaning them might be a time consuming task but, the end result is a nutritious one. The dish which am going to open up is a quick, tasty, minimal spices. Can be eaten along with rice, any form of bread or instead can be eaten as such.

Serves 4
Ingredients:
Vazzaipoo/Banana flower - 1 medium
Coconut grated/Thengai thiruval - 3tbs
Mustard - 1tbs
Asafatida -1
Green chilly -1
Curry leaves - 1 arc
Lemon - small
Salt - 1 tbs
Water - 100ml
Oil - 1tbs
Water to soak - 250ml

Method/Vidhiee:
1. Rub hands with any oil to avoid grease of flower sticking your hand.
    Peel of the outer layer of banana flower pluck the long stretching flowers.
2. Put them in water or if you have buttermilk put them in. This is to avoid oxidation.
3. Take each flower pluck of the bulb structured string inside each flower and throw off. You may find one or two max.
4. Next you can find a transparent small feather like sheet down each flower. Pluck it  and throw it.
5. After doing the same process for each flower. Chop finely and put them back inside water.
6. Chop off green chillies and cut open the lemon into 2.
7. In a pan add asafatida, splutter mustard seeds, curry leaves, green chillies.
8. Saute them well. Now add the finely chopped Vazzaipoo or banana flower after squeezing of water.
9. Saute them well add water. Boil the chopped flower till it turns soft.
10. Let the water evaporate completely.
11. Add salt and mix well.
12. Add coconut over the vazzaipoo mix well.
13. Make sure water is completely evaporated. Squeeze the lemon.

Mix well and serve hot!!