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Indian Vegetarian Recipes - Combinations & Mini Meals |
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Kadhi Chawal with Khatta Meetha Achaar |
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| INGERIDENTS |
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| For Pakoda:- |
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| Onion (chopped) |
1-1/2 cups |
| Gram flour |
3 tbsp |
| Coriander leaves |
1 tbsp |
| Salt |
to taste |
| Garam Masala |
1/2 tsp |
| Oil for frying |
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| Green Chilli (chopped) |
1 |
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| For Kadhi: |
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| Fresh curd |
2 cups |
| Cumin seeds |
3/4 tsp |
| Onion (chopped) |
1 |
| Red chilli powder |
3/4 tsp |
| Turmeric powder |
1/2 tsp |
| Coriander powder |
1/2 tsp |
| Coriander leaves (chopped) |
2 tbsp |
| Ghee |
1 tbsp |
| Salt |
to taste |
| Garam Masala |
1/2 tsp |
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| For Chawal: |
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| Uncooked rice |
1-12 cups |
| Bay leaves |
2 |
| Cinamon (crushed) |
2 sticks |
| Cardamoms |
2 |
| Cloves |
2 |
| Oil |
2 tsp |
| Salt |
to taste |
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| For Khatta Mettha Achaar: |
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| Cauliflower |
400 gm |
| Carrot |
200 gm |
| Turnip |
100 gm |
| Onion |
50 gm |
| Ginger |
25 gm |
| Garlic |
10 gm |
| Jaggery |
25 gm |
| Mustard Oil |
125 gm |
| Vinegar |
1/2 cup |
| Salt |
1/2 tbsp |
| Rye powder |
2-1/2 tbsp |
| Garam Masala |
2 tsp |
| Red chilli powder |
1-1/2 tsp |
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METHOD |
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For Pakoda:- |
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| Combine gram flour, onions, green chillies, salt, garam
masala, coriander leaves and water and make a thickbatter.
Take a spoonful of batter and fry in oil till they are golden
in colour. When all are done, keep aside. |
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| For Kadhi:- |
Mix the curd and gram flour, add 3 cups of water and
beat well and keep aside. Heat the ghee in a pan, fry
cumin seeds until they crackle. Add onion and fry until
golden.
Then add the chilli powder, turmeric powder and
coriander powder, fry for few seconds. Add the curd
mixture and boil for 20-25 minutes on a low flame,
stirring in between add pakoras and salt, cook for 3 more
minutes. Sprinkle coriander leaves and garam masala
and serve hot with chawal. |
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| For Chawal:- |
| Heat ghee and fry the bay leaves, cinnamon, cardamoms
and cloves for half a minute. Add rice, salt and 4 cups
of water and cook on a high flame till water boils. Then
lower the flame and cook covered till all water evaporates
and rice is done. Serve hot with kadhi. |
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| For Khatta Meetha Achaar:- |
Clean peel and cut vegetables into medium sized pieces.
Keep them in boiling water for 5 minutes.
Drain and keep them in the sun to dry. Grind onion and
garlic. Fry in mustard oil. Fry ginger separately. Mix
the 2.
Dissolve jaggery in vinegar. Add salt, red chilli powder,
garam masala, rye powder, fried garlic, onion, ginger and
vegetables.
Mix properly. When cool, store in an airtight container.
Serve after 2 days. |
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