ahmi

A Real Refresher for the winter. I served it with aloo gobi fry, which was so divine combination.

Ingredients:

• Bengal Gram Flour: 1/2 cup
• Curd: 1 Cup
• Oil-10tbsp(8 tbsp to fry the Pakodi's, 2 for Seasoning)
• Chilli Powder- 2 tsp
• Turmeric Powder- 1 pinch
• Baking Soda/Sodium-Bi-Carbonate-a light pinch
• Garlic- 2 cloves(finely chopped)
• Onion-1
• Mustard-1/4 tsp
• Cumin-1/4 tsp
• Asafoetida-a pinch
• Curry Leaves-8

Method:

Take the Gram flour(Have 2tsp aside-for making kadhi), add few cumin, asafoetida, chilli powder, little salt, baking soda and mix well. add little water and make it as your Bajji/Fritter's dough. Heat oil and fry this Pakodi's till they are cooked. need not fry till they reach golden color. Now keep your pakodi's aside.

Have a cup of curd, and add little turmeric powder, chilli powder, salt, asafoetida and mix well. set this aside.

Now in a pan, add 2 tsp oil and heat it, when its heated, add mustard and let it make some sound, add the cumin and curry leaves. add onion's, finely chopped garlic and fry them. now add the curd mixture and the pakodi's. let them on stove for 2 more minutes and switch off the flame.

You can prepare this in less than 15 minute's and this is perfect with rice and chapathi's.
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When i was in hostel during my childhood, we will wait for Friday's Lunch as we will be served Mochai Kuzhambhu/curry. I used to put the Mochai's alone in a small box and take it back to school for my classmates. we loved eating mochai's a lot those days. I prepared along with Raw Banana, which certainly made a good pair to these mochai's.

Now Iam happily sharing with you all my Spicy Tangy Mochai Curry. Actually the recipe was inspired from Fish Curry. So those who are craving for non-veg gravy, but still a veg, i can assure you this will please you definitely.

Ingredients:

• Mochai-1 cup(soaked for 12 hours and pressure cooked up to 7 whistles)
• Raw Banana- 1/2(cutted in round shape)
• Onion-1(finely chopped)
• Tomato-1(finely Chopped)

For Grinding:

Ginger-1/2 inch size

Garlic- 4 cloves

Green Chili- 1

Dhania/Corriander Seeds- 1tsp

Grated Coconut- 3 tbsp

Cumin- 1 tsp

Grind the above in to a thick coarse paste and keep it aside. the aroma it arises is definitely not forgettable.

Preparing Tamarind Water:

In Half a cup of warm water soak a small lemon sized tamarind for about 10 minutes. then add the following list of powder's to it.

Turmeric Powder- 1/4 tsp

Chilly Powder- 3 tsp's

Pepper Powder- 2 tsp's

Mix all the above powders to the tamarind water and keep it aside.

For Tadka:

Mustard-1 tsp

Fenugreek seeds- 1/4 tsp

Curry Leaves- 8

Dry Red Chilli-3

Oil -1/4 cup( you can reduce, if you are not using Raw Banana)

Method:

In a kadai, add oil and heat it, now add mustard and Wait till it crackles. now add fenugreek and let it turn brown in color, now add red chilli's, curry leaves and roast them.

Now add finely chopped onions and fry them till they get reduced in size and come along together. now add finely chopped tomatoes and fry well.

Now add turmeric powder a pinch and salt a pinch and fry them well.

Add the Raw Banana to it and mix well. let the raw banana cooked in slow flame for about 7-10 minutes.

Then add the Grounded Paste and Mochai and allow it to boil.

Now add the tamarind water and allow it to boil.

Add salt and water accordingly.

Enjoy the curry along with Rice. It goes well with Curd Rice. Now this Curry is on its way to my-legume-love-affair hosted by Sra. the legume affair event started by Dear Susan. A real last minute entry.

                    

Happy Deepavali to You and Your Family!

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Have a Sweet Deepavali...