Making of Punjabi Kadi with Pakora's

Here is the most awaited blog on the making of Indian Kadi. This is an ultimate Lunch/ Dinner meal, very delicious and best to have with white Rice.

Here is the preparation:
The preparation is simple and can be divided into 3 simple steps.
Step 1: Preparation of Pakodas for Kadi
Step 2: Preparation of Kadi Paste
Step 3: Preparation of Kadi

Step1: I started with the preparation of Pakodas for Kadi first. For this I took chopped onions, Besan (Gram flour) - 1 cup, Chilli powder - 1 spoon, Iodized Salt -1 spoon and mixed it with water. I added water slowly so that it remains thick.

Then I added small small portions into a pan to deep fry it.

Once it starts turning brown, I took the Pakodas out and kept it on a paper tissue to make it dry.

Step 2 starts with the preparation of the Kadi Paste which includes Gram Flour, Turmeric Powder and Curd.

Mix all of the above things together and make a well mixed paste.

Here comes the Step 3. This starts with taking out the below ingridients. Kari leaves, Red Chili, Mustard Seeds, Fenugreek seeds etc.

I also chopped 2 Onions and little garlic to give flavor.

Then I started with heating oil (2-3 spoons) in a pan.

Once the oil is heated, add cumin seeds to fry along with fenugreek seeds.

Now I added other ingredients as mentioned above followed by chopped onions and garlic pieces.

Kadi Paste is already prepared in step 2, just add it to the Tadka which is prepared in Step 3
(above image)

Start boiling it for 10 min. Once it start becoming thick, add water and boil it for another 5 minutes.

Once you notice that the Kadi is ready, add the Pakodas prepared in Step 1 one by one.

Stir and boil it for another 5-7 minutes to make it completely ready.

Kadi is best to have with white Rice, I always prefer to have Rice to feel the real flavor.

Time to Enjoy Punjabi Kadi with White Rice. Believe me this was amazing.

Making of Italian Pasta with Irish Ingredients in Indian Style

Here is the most awaited blog on the making of Italian Pasta with Irish Ingredients in Indian Style. This is an ultimate Lunch or Dinner meal, very delicious and best to have with white or red wine. This is one of my favorite dish.

Here is the preparation:

Before starting the actual preparation, you need to keep in mind that the overall preparation is divided into 3 important steps.
Step 1: Boiling "The Penne Pasta"
Step 2: Frying "The Vegetables"  
Step 3: Making "White sauce"    

Let's start with the 1st step of boiling the Penne Pasta.
I took Penne Pasta (3 bowls) and added water (5-6 bowls) and started boiling in an open pan. I then added Salt (2-3 spoons) and kept it boiling till the Pasta became soft.

  


Once the pasta is soft, you need to take it out & run it through the cold water so that the pasta doesn't stick to each other.

Put the pasta into a plate and spread it across the plate to cool down. With this Step 1 is complete.



Now we focus on the Step 2 of Frying "Vegetables". I took broccoli, carrot, 2 Onions and bell peppers and chopped them into medium pieces.

Now take some Olive Oil into the Non-stick frying pan and heat it for some time.

Once the oil is heated, I first added chopped Onions and Carrots into the pan.

 At the same time, add some salt as per your taste.

Fry it for 2 minutes and then add broccoli and bell peppers along with Red Chilly Powder.

Once Red Chilly powder is added, fry it for couple of more minutes.


You have to fry all vegetables on a medium flame for couple of more minutes. Look for the below image as a reference and then switch OFF the Gas Flame. With this, Step 2 is also completed.


Here starts the 3rd step which is the most important and Final Step. In this step, I have to prepare the White Sauce for the Pasta.
I started with adding Irish Butter and heated for 2 minutes.

I then added Plain Flour (Indian Maida) and then fried it for few minutes.

Add some milk after that and keep it moving so that lumps are not formed.

The paste has to be like the same in pan below.
Put some Pepper to add extra flavors.

Add extra Milk if you want to have more sauce and stir it well.

This completes the making of white sauce. Once this is ready, all the 3 steps are actually completed.


After this, you need to take the fried vegetables from the Step 2 and add into the white sauce prepared in Step 3.

Once the Vegetables are added, you need to add Penne Pasta like the image below.

Mix all of them well and then add some Oregano to add extra flavors.

With this, your white sauce Italian Pasta prepared using Irish Ingredients in Indian style is ready.

I then poured Beer into my Beer glass and had a good time with my friends.

Obviously the complete preparation wouldn't have been possible with the help from Ankur and Arshi. To be very frank, the final outcome was just AMAZING !!!.

I would just say, I had a real great time this evening.

Making of Shahi Pulao (Arabic Version)

Here is the most awaited blog on the making of Shahi Pulao (Arabic version). This is an ultimate Lunch or Dinner meal, very delicious and best to have with white curd. This is one of my favorite dish.

Here is the preparation:

I started this preparation by heating 3 spoons of rapeseed oil for few minutes and then added cumin seeds. Wait till the cumin seeds turns light brown and then add 1 chopped Onion and fry it for 5-7 minutes on medium flame.

 In the meantime, be ready with the these vegetables - Tomato (2), Green Peas (1 bowl), Broccoli (1 bowl), Carrot (2 medium size).  Once onions turned light golden, I then added carrots and fried it for 5-7 min on medium flame.

 Then I added chopped tomatoes, green peas and vegetables of your choice.

I then added salt ( as per your taste I added 2 small spoons), coriander powder (1 medium size spoon), and red chilly powder (add as per your taste, I added 1 medium size spoon).

Fry it for 10 min and then add fresh cut broccoli and start frying it for another 1o min so that all spices are mixed well with all vegetables.

Once everything is mixed well, it will turn like the image below. 

Mix well, stir well so that it does not stick to the bottom. Keep frying it on slow to medium flame.

In the meantime, take 2 bowls of Indian Basmati Rice and wash it well. Use the below bowl for your reference. For 2 bowls of Basmati Rice, take 5 bowls of water. The quantity of water depends on different types of Rice.

Look at the below Image and then add the Water and Rice into the Indian Pressure Cooker.

I then closed the Indian Cooker and heated it for 2 whistles on medium flame.  I then opened the Cooker to it looked like the image below.

Your Indian pulao is ready now. You can have it with white Curd/Yogurt for best taste.