Kadhi Pakoda/Chickpea flour and Yogurt Curry with Onion Fritters

Don't they intrigue you???  Indian spices with their myriad moods and flavors. .....

Mistress of Spice and your own Mind is all you have to be to present a nice amalgamation of flavors , aroma , spices and beauty in your dish....

                 Kadhi is a Gramflour - Yogurt based delicious Punjabi curry encasing onion fritters which are usually simmered in it and added along with a nice tempering of mustard seeds , dry red chillies , curry leaves in ghee .

This thick and creamy curry, full of flavors is loved by all.

Ingredients : 

For Pakodas/ Onion Fritters

Besan/ Gramflour 2 tbsp

2 Onions ( sliced )

Salt 1/2 tsp 

Red chilli powder 1 / 4  tsp

Ajwain/ Carom seeds   1/4 tsp 

Water 3 tbsp

Oil for Deep frying

Kadhi :

Besan  (Gramflour ) 3 tbsp

Yogurt   1 Cup

Salt To taste

Turmeric powder 1 / 2 tsp 

Water 6 cups

Fenugreek seeds 1 tsp

       
                              Tempering:
                    Ghee    2 tbsp
                   Dry Red Chillies 6 -8
                  Cumin  seeds     1 tsp
                  Mustard seeds 1 tsp
                  Curry Leaves  10 - 12

                       Red chilli powder 1 / 2 tsp
                   Dry Fenugreek Leaves   2 tsp

Directions : 

1 : Take Besan, Yogurt,  Salt, Turmeric powder in bowl and whisk it nicely. 

2 : Add water and whisk it once again.

 3: Pass it through a sieve to make sure there are no lumps.

4 : Heat oil in a deep pan.

5 : Add Fenugreek seeds.

6 : When they crackle, add besan and Yogurt mixture.

  7: Bring to boil and then simmer it on low heat till it thickens.

   8 : Fot tempering, heat ghee in a pan . Add red chillies to hot oil.
   9 : When it changes color, add Jeera, mustard seeds, red chilli powder,  fenugreek leaves and curry leaves.
   10 : Add it to the curry.
   11: Add Pakodas as simmer for a while.

12: Serve hot with steamed or Jeera rice.

                 
                           Directions :
                 Pakoda / Onion Fritters :
1: Add besan, salt, red chilli powder, ajwain and water to onions.
2 : Mix it properly.
3 :Deep fry in hot oil.

Kumquat Marmalade

I had my eyes on these beauties since a long time, regardless of which they lied clinging to their stems since no one in the household was allowed to pluck even one....

My mom nurtures and treat them like her own kids. I could never convince her but when my daughter asked her to part away with some of her Kumquats, she relented...

I could not believe myself but yes , this is the 'Relationship between a Naani and her grandchildren. 

At times I ponder over my status....should I be ENVIOUS or take it with a smile on my face?

     
              Whatever my state of mind was....I too fell in love with them. I could not lay my eyes off them. It's often said that 'Beauty lies in the eyes of beholder'....but I disagree and put my foot down on that. I didn't find them beautiful. ....They were beautiful.

  This is the reason why they kept on lying in my kitchen for two days....It was so difficult to cut them to make myself happy.

But I had no other option now....I just couldn't waste them....so I thought of making Marmalade out of them.

        My knife was the tyrant there....Least it could do was to cut them with love so I could squeeze all the juice and go ahead with my endeavour. ...😉😉

I chose a Recipe by Deeba Rajpal 

@www.passionateaboutbaking.com

I don't only love her recipes but Deeba Ma'am too.....she is a beautiful person with such warmth and positive vibes.

Ingredients :

1 Kg Kumquats 

1 Kg Sugar 

250 gms  Water

Now this is Interweaving of Light  and Shadow Accents. . .

                        Directions :
1 : Cut Kumquats into halves.
2 : Deseed Kumquats.
3 : Squeeze juice.

4 : Cut peels into strips.
5 : Heat juice along with sugar,water and strips .
6 : Keep on stirring it on high flame.

7 : Cook till its of dropping consistency.
8 : Sterilise the jars.

9 : Let the marmalade cool down.
10. Pour them into jars and refrigerate it.