PUNJABI KADHI

PUNJABI KADHI

Image result for pakora FOR KADHI

Enjoy Punjabi kadhi  pakora’s unparalleled taste with chawal or vegetable khichidi and experience the truly blissful feel of classic Indian comfort food. Dahi kadhi is prepared with besan, curd and delicious besan pakora.

PREPARATION TIME-20 MIN

 SERVES-4

INGREDIENTS -FOR PAKORA

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1/2 CUP BESAN OR GRAM FLOUR

1/2 CUP FINELY CHOPPED ONION

1 GREEN CHILLI

A SMALL PINCH OF BAKING SODA

1/3 CUP OF WATER

SALT

OIL FOR DEEP FRYING.

FOR KADHI

1 CUP OF SOUR CURD

1/4 CUP BESAN

1  CUP WATER

1/4 TURMERIC

SALT

DIRECTIONS OF MAKING PAKORA-
Mix  gramflour ,onion, green chillies,baking soda and salt in a bowl. Add water  in small quantity and make a thick batter. Heat oil ,take spoonful of batter in between your fingers, drop 5-6 pakoras in single batch.

DIRECTION OF MAKING KADHI

*Beat curd and gram flour in a bowl with hand beater,add water ,turmeric and salt.Blend all ingredients until smooth batter.Ensure that there are no lumps.

*Heat 1 tablespoon oil in a medium size pan.Add mustard seeds and fenugreek seeds,add  cumin seeds and grated ginger ,sauté for 20 secs.

*Add prepared batter with the above prepared oil, cook on medium flame until raw smell of gram flour goes away for 8-10 mins.

*For tempering ,add oil in pan, add dry red chilli and red chilli powder, immediately pour it over prepared kadhi.

*Add fried pakoras ,mix well and cook for 3-4 mins .

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DR.SHIREESHA MADDALI

IDLI RECIPE

 

 

Image result for idliIDLI

Idli is a traditional breakfast made in every southindian household.These soft steam lentil rice cakes are very popular cuisine for its taste as well as for its nutritional content. They are easily digestible as they are very light in calories.

PREPARATION TIME-20 MIN

CUISINE-SOUTHINDIAN

INGREDIENTS

1/2 CUP OF URAD DAL/SKINNED BLACK GRAM

SALT AS PER TASTE

3/4 TO 1 CUP COLD WATER (FOR GRINDING DAL)

1 CUP IDLI RAVA

2 TEASPOON THICK POHA OR BEATEN RICE

1/2 TEASPOON FENUGREEK SEEDS

DIRECTIONS

Wash dal and rava separately multiple times.Soak them in lot of water for atleast 5 to 6 hrs.soak poha  for few hours.

Add fenugreek seeds to daal ,soak them well for flavour

Image result for idli

Add dal,salt, and enough cold water to grinding jar or a wet grinder.Add poha and fenugreek seeds in the jar.Grind till it become smooth and frothy in consistency. Drain off the water thoroughly from the rava. Squeeze excess water from rava using your hands. Transfer this mixture to the urad dal batter and mix well.

Image result for idli

Set this aside in a warm place for at least 6 to 12 hrs.

Mix the batter well, donot over do. Fill the molds with batter, before that grease your idly plate, cover and steam idly for 10 mins on a medium flame in a idly maker. After 2mins ,remove the idly stand. With the help of a spoon remove them and serve with chutney and sambar.

DR.SHIREESHA MADDALI

 

 

 

DHOKLA

KHAMAN DHOKLA RECIPE

 

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It is a Vegetarian Gujrati recipe. It is made with a fermented batter derived from rice and split chickpeas.

DHOKLA can be eaten for breakfast, as main course or as a side course.

HISTORY BEHIND DHOKLA

Dukkia a pulse based precursor of the dhokla , is mentioned in a jain text dated 1066 CE.

PREPARATION TIME:-20MINS

INGREDIENTS:-

FOR BATTER:-

1 cup gram flour

1 tablespoon rava

1 teaspoon lemon juice

1 teaspoon eno fruit salt

1 teaspoon green chilly and ginger paste

3/4 cup water

1/4 cup curd

1/2 teaspoon salt

FOR TEMPERING

2 TABLESPOON OIL

10-15 CURRY LEAVES

1/2 TEASPOON MUSTARD SEEDS

1/2 TEASPOON CUMIN SEEDS

1 TEASPOON SESAME SEEDS

3 GREEN CHILLIES

2 TABLESPOON CORIANDER LEAVES

2 TABLESPOON GRATED FRESH COCONUT

1 PINCH ASAFOETIDA

1/3 CUP WATER

DIRECTIONS FOR BATTER

Take gram flour, semolina, lemon juice, green chilly-ginger paste ,curd, water and salt in a bowl. Mix them properly into smooth batter.

Add fruit salt in batter and stir in one direction for approx. 1 min. You will notice its size would increase to almost double.Now pour the batter immediately into each greased plate .

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Place plates in steamer and steam for 10-12 mins over medium flame.After 10 mins  insert a knife into dhokla and check if it comes out clean.Take out plates from steamer and let them cool.

Now heat 2 teaspoon oil in a tempering pan.Add mustard seeds and asafetida, cumins, sessame, green chilly,curry leaves and saute them for few seconds.

Add 1/3 cup water and sugar and bring it to boil,pour it over dhokla and toss gently.

NUTRITION FACT:-

CALORIES-435

TOTAL FAT -27g

PROTEIN-4g

CALCIUM-2%

VITAMIN A -2%

CHOLESTROL-O mg

DR.SHIREESHA MADDALI

 

 

 

 

payasaam/kheer

HOME MADE PAYASAM

Payasam is a delicious rice milk pudding with cashews and raisins. It is an authentic south indian recipe. It is immensely loved by sweet lovers.

 

TRY THIS EASY AND HEALTHY RECIPE

INGREDIENTS OF PAAL PAYSAM

50gms RICE

1litre MILK

5gms CARDAMOM POWDER

50ml ghee(CLARIFIED BUTTER)

50gms CASHEWS

25gms RAISINS

KHOYA/KHOWA(IF YOU NEEDED A THICKER PAYASAM)

PROCESS:-

  • Wash and soak the rice for half an hour.
  • cook the rice in milk until soft.
  • Add cardamom powder, sugar and stir until the sugar is dissolved.
  • Heat ghee in a pan and add the cashew nuts and raisins , saute for 1 min.
  • Pour the ghee along with the fried cashew and raisins on the rice mixture and serve warm.

(NOTE:- YOU CAN ALSO ADD FRIED VERMICELLI IN PLACE OF RICE)

NUTRITIONAL VALUE:-

TOTAL FAT-2.6g.

CHOLESTROL:-1.0mg.

SODIUM:-37.9mg.

POTASSIUM:-109.2mg.

PROTEIN:-4.5g.

Dr.Shireesha Maddali

 

PULIHORA RECIPE

PULIHORA:-THE TASTE OF SOUTH

PREPARATION TIME:-25MINS

SERVES 3

PULIHORA, a traditional tamarind rice of ANDHRA PRADESH also known as chintapandu pulihora.Often prepared during festivals and is offered as naivedyam to the God.

INGREDIENTS

  • 2 CUPS OF RICE
  • 3 TBSP OIL
  • 1 TBSO SESAME OIL
  • 2 SPRIGS OF CURRY LEAVE
  • 2 RED CHILLIES BROKEN
  • HALF TSP MUSTARD
  • 1 TBSP CHANNA DAL
  • 1 TBSP URAD DAL
  • FISTFUL OF PEANUTS
  • GENEROUS PINCH OF HING
  • SALT AS NEEDED
  • TAMARIND PULP
  • 2 GREEN CHILLIES SLIT
  • HALF TSP GINGER
  • TURMERIC AS NEEDED
  • HALF  TSP LIGHTLY ROASTED MUSTARD POWDER
  • HALF TSP JAGGERY (OPTIONAL)

STEPS

  • Sprinkle turmeric powder, salt, a 2 tsp of oil and fried curry leaves to the cooked and cooled rice and keep aside.
  • Heat the remaining oil in a cooking vessel, add the mustard seeds and let them splutter.
  • Add dry red chillies , cumin seeds, chana dal, urad dal and fry for a minute till light brown.
  • Next add the slit green chillies, ginger, asafoetids(hing) and few curry leaves and fry for a few seconds.
  • Add the cooked tamarind mix well.
  • Finally sprinkle the roasted sesame seeds powder and roasted peanuts and mix all the ingredient well .
  • let it sit for 1 hour for the flavors  to set in.

NUTRITIONAL FACTS

CALORIES-277.6

TOTAL FAT 6.9 g

CHOLESTROL:-0.0mg

SODIUM:-2,804.1mg

POTASSIUM:-129.6mg

PROTEIN:-5.1g

Dr.Shireesha Maddali