Curry Pakooron Ki
Food Evening with Rahat (Geo TV) - 6th March 2008 Recipe
* Curry Pakooron Ki *
INGREDIENTS: (For Pakoras)
Besan - 2 cups
Soda-bi-carb [khane ka soda] - ½ tsp
Salt - 2 pinches
Haldi powder - ½ tsp
Red chili powder - 1 tsp
Safed zeera - 2 tsp
Crush ajwain - ½ tsp
Oil - 2 tbsp + for deep frying
Methidana [Fenugreek Seeds] - ½ tsp
Onion - 1 to 2 (roughly chopped - cut into medium cubes)
Green chilies - 3 to 4 (finely chopped)
Fresh coriander leaves [Hara Dhania] - as req (chopped)
METHOD: (For Pakoras)
1. In a mixing bowl take 2 cups besan, add little less then ½ tsp soda-bi-carb, 2 pinches of salt, ½ tsp haldi pwd, less then 1 tsp red chili pwd, 2 tsp zeera, ½ tsp crushed ajwain and mix it well using a spoon, so that the soda and other dry ingredient are well mixed into the besan.
2. Heat 2 tbsp of oil in a small baghar karahi, add ½ tsp methidana crackle it, then put ¼ cup some water in the besan mixture, and on that water put the crackle methidana tadka (baghar), mix it well with spoon, then add more water and mix it well and make smooth batter of it.
3. Then add roughly chopped onion, chopped green chilies, chopped hara dhania and mix it.
4. Heat oil in a karahi, put the pakora with hand of medium size in hot oil, and deep fry till golden brown in color and keep aside.
INGREDIENTS: (For Curry)
Cooking oil - 4 tbsp
Onion - 1 (chopped cut into small cubes)
Methidana - ¼ tsp
Whole red chilies - 6 to 7 (choti gol mirch)
Zeera - 1 to 1½ tsp
Besan - 4 to 6 tbsp
Haldi powder - 1 tsp
Red chili powder - 1 tsp
Curry leaves - 6 to 8
Yogurt - 1 to 1½ cup (Khatta Dahi)
Salt - to taste
Fresh Coriander leaves - as req
METHOD: (For Curry)
1. Heat 4 tbsp oil in a karahi add chopped onion, ¼ tsp methidana, 6 whole red chilies, 1½ tsp zeera mix it and sauté it till onion become little brown in color.
2. Then add 4 tbsp besan roast it till light brown in color, then add 1 tsp haldi pwd mix it well, add little less then 1 tsp red chili pwd, 8 to 10 curry stir fry this mixture, switch off the gas flame and allow this besan mixture to cool down.
3. Take 1½ cup yogurt (khatta dahi) in bowl add enough water and make a fine smooth batter of it liquid watery form and put this into the besan mixture and cook it until boil comes of it. Keep the consistency of the gravy/sauce of the curry in watery liquid form, not very thick (gaadhi), then add salt mix it well and cook.
4. Cool the pakoras and then add fried pakoras to the curry mix it, and then add chopped fresh coriander leaves mix it again, and cook for 2 to 3 mins.
5. Just add enough pakoras to the curry; the remaining pakoras can be eaten as snacks.
6. Dish out the Curry Pakooron Ki in a serving bowl, and then add baghar on it.
INGREDIENTS: (For Baghar)
Oil - ½ cup (as req)
Whole red chilies - 4 to 6 (choti gol mirch)
Onion - 1 (sliced)
Methidana - ¼ tsp
Zeera - ½ tsp
Curry leaves - 3 to 4
METHOD: (For Baghar)
1. Heat ½ cup oil in a small baghar karahi; add 6 whole red chilies let it get a dark brown (blackish) color, so that they get a nutty flavor.
2. Then add sliced onion and sauté it till brown in color, then add ¼ tsp methidana mix it, then add ½ tsp zeera, and let the methidana & zeera crackle and zeera become a little black, then lastly add 4 curry leaves mix it.
3. Put this hot baghar on the Curry Pakoroon Ki which is being dished out in a serving bowl.
Serve "Curry Pakooron Ki" with Rice and Papad.
Food Evening with Rahat (Geo TV) - 6th March 2008 Recipe
* Curry Pakooron Ki *
INGREDIENTS: (For Pakoras)
Besan - 2 cups
Soda-bi-carb [khane ka soda] - ½ tsp
Salt - 2 pinches
Haldi powder - ½ tsp
Red chili powder - 1 tsp
Safed zeera - 2 tsp
Crush ajwain - ½ tsp
Oil - 2 tbsp + for deep frying
Methidana [Fenugreek Seeds] - ½ tsp
Onion - 1 to 2 (roughly chopped - cut into medium cubes)
Green chilies - 3 to 4 (finely chopped)
Fresh coriander leaves [Hara Dhania] - as req (chopped)
METHOD: (For Pakoras)
1. In a mixing bowl take 2 cups besan, add little less then ½ tsp soda-bi-carb, 2 pinches of salt, ½ tsp haldi pwd, less then 1 tsp red chili pwd, 2 tsp zeera, ½ tsp crushed ajwain and mix it well using a spoon, so that the soda and other dry ingredient are well mixed into the besan.
2. Heat 2 tbsp of oil in a small baghar karahi, add ½ tsp methidana crackle it, then put ¼ cup some water in the besan mixture, and on that water put the crackle methidana tadka (baghar), mix it well with spoon, then add more water and mix it well and make smooth batter of it.
3. Then add roughly chopped onion, chopped green chilies, chopped hara dhania and mix it.
4. Heat oil in a karahi, put the pakora with hand of medium size in hot oil, and deep fry till golden brown in color and keep aside.
INGREDIENTS: (For Curry)
Cooking oil - 4 tbsp
Onion - 1 (chopped cut into small cubes)
Methidana - ¼ tsp
Whole red chilies - 6 to 7 (choti gol mirch)
Zeera - 1 to 1½ tsp
Besan - 4 to 6 tbsp
Haldi powder - 1 tsp
Red chili powder - 1 tsp
Curry leaves - 6 to 8
Yogurt - 1 to 1½ cup (Khatta Dahi)
Salt - to taste
Fresh Coriander leaves - as req
METHOD: (For Curry)
1. Heat 4 tbsp oil in a karahi add chopped onion, ¼ tsp methidana, 6 whole red chilies, 1½ tsp zeera mix it and sauté it till onion become little brown in color.
2. Then add 4 tbsp besan roast it till light brown in color, then add 1 tsp haldi pwd mix it well, add little less then 1 tsp red chili pwd, 8 to 10 curry stir fry this mixture, switch off the gas flame and allow this besan mixture to cool down.
3. Take 1½ cup yogurt (khatta dahi) in bowl add enough water and make a fine smooth batter of it liquid watery form and put this into the besan mixture and cook it until boil comes of it. Keep the consistency of the gravy/sauce of the curry in watery liquid form, not very thick (gaadhi), then add salt mix it well and cook.
4. Cool the pakoras and then add fried pakoras to the curry mix it, and then add chopped fresh coriander leaves mix it again, and cook for 2 to 3 mins.
5. Just add enough pakoras to the curry; the remaining pakoras can be eaten as snacks.
6. Dish out the Curry Pakooron Ki in a serving bowl, and then add baghar on it.
INGREDIENTS: (For Baghar)
Oil - ½ cup (as req)
Whole red chilies - 4 to 6 (choti gol mirch)
Onion - 1 (sliced)
Methidana - ¼ tsp
Zeera - ½ tsp
Curry leaves - 3 to 4
METHOD: (For Baghar)
1. Heat ½ cup oil in a small baghar karahi; add 6 whole red chilies let it get a dark brown (blackish) color, so that they get a nutty flavor.
2. Then add sliced onion and sauté it till brown in color, then add ¼ tsp methidana mix it, then add ½ tsp zeera, and let the methidana & zeera crackle and zeera become a little black, then lastly add 4 curry leaves mix it.
3. Put this hot baghar on the Curry Pakoroon Ki which is being dished out in a serving bowl.
Serve "Curry Pakooron Ki" with Rice and Papad.