Kadi Pakoda

About 12 years ago, N was my neighbor in the apartment complex we lived in and would invite us to her house. She used to make awesome Kadi Pakodas. I got the recipe from her and have since been making it. Unfortunately, after we moved I lost touch with her and have been unable to connect with her. I have been searching for her on FB and Google, but no luck yet. I know she is back in Gurgaon. Hopefully, someday I will get to meet her again. It's funny how we jot down some recipes from friends and then later on remember them every time we make the dish.

Punjabi Kadi Pakoda
For Kadi:
Sour yogurt -- 1 cup
Buttermilk -- 1 cup
Besan (chickpea flour) -- 2 tbsp
Sliced Red Onions -- 1/2 cup
Chopped Ginger -- 1/2 tsp
Chopped Garlic -- 1/2 tsp
Dry red chilli -- 1
Kasoori Methi -- 1 tsp
Methi seeds -- 1/2 tsp
Jeera -- 1/2 tsp
Hing -- a pinch
Red Chilli powder -- 1 tsp
Black pepper -- 1/2 tsp
Chopped cilantro -- 1 tsp
Salt to taste
Oil -- 2 tbsp

For Pakoda:
Besan -- 1.5 cup
Chopped Spinach -- 1/2 cup
Red chilli powder -- 1 tsp or less
Ajwain seeds -- 1/4 tsp
Baking soda -- a pinch
Red onion, sliced -- 1/2 cup
Salt to taste
Oil for deep frying
Method:
1. Mix all ingredients for pakoda with some hot oil and a little bit of water. Fry in oil until golden brown. Set aside.

2. Mix the sour yogurt and besan and set aside. Make sure there are no lumps.

3. Take two tablespoons of oil in a thick-bottomed vessel. When oil is hot, add jeera, methi, dry red chilli, ginger, garlic, and onions. Fry for a few seconds and then add kasoori methi, salt, red chilli powder, hing, and black pepper. Now add 1/2 cup of cold water and bring the temperature down. At this time, add the yogurt-besan paste and mix well. Reduce flame to medium-low. Add buttermilk to make the consistency of the kadi into a thick liquid. After it has cooked for about 5 minutes, taste the kadi and adjust spices according to taste.

4. Add the pakodas and turn off the flame. Garnish with cilantro.

5. Serve with rice or roti.

Punjabi rajma

A cold, windy day with a hurricane looming over your head. All channels are constantly talking about the "monster storm" and the damage it is about to cause. All you can think about is the unexpected day off from work and kids hanging around the kitchen with you. Nothing like comfort food at a time like this.

Punjabi Rajma Recipe:
Cooked Rajma (Kidney Beans) -- 2 cups
Sliced Red Onion -- 3/4 th cup
Chopped Ginger -- 1.5 tsp
Chopped Garlic -- 1.5 tsp
Chopped Tomatoes -- 1 cup
Tomato paste -- 1 tbsp
Red Chilli powder -- 1 tsp
Cumin powder -- 1 tsp
Coriander powder -- 1 tsp
Kasoori Methi (dried fenugreek leaves) -- 1 tsp
Garam masala -- 1.5 tsp
Bay leaves -- 2
Cumin seeds -- 1 tsp
Salt to taste
Sugar -- 1/4 tsp
Oil -- 2 tbsp

METHOD:
1. Take oil in a thick-bottomed vessel. When oil is hot, add cumin seeds, bay leaves and then the sliced onions, ginger, and garlic. Fry it for a minute until onion becomes translucent. Now add the kasoori methi, red chilli powder, cumin powder, and coriander powder. Fry for about 30 seconds.

2. Add the tomato paste and chopped tomatoes. Add salt at this time. Add a little bit of water and let it cook for about 5 minutes. When you see oil starting to separate from the tomato paste, it is time to add the rajma beans.

3. Add sugar and allow the rajma to cook on a low flame for about 20 mins. Finally add the garam masala and chopped cilantro, if desired.

Rajma, Kadi, and Vegetable Paratha

4. Serve with hot rice or roti.