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METHI PAKODA KADHI |
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The perfect
dish to serve for a Holiday lunch. Fenugreek dumplings are
deep fried and dunked for a few seconds in milk and then
immersed in the curd kadhi. This process of soaking the
fenugreek dumplings in milk makes them softer and more
succulent and reduces the sharpness of the curd based kadhi.
Preparation Time : 15 mins.
Cooking Time : 20 mins.
Serves 4.
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For the methi pakodas |
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½ cup fenugreek (methi) leaves
¼ cup curds, beaten
¾ cup Bengal gram flour (besan)
a pinch soda bi-carb
salt to taste |
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For the kadhi |
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1 cup fresh curds, beaten
2 tablespoons Bengal gram flour (besan)
1 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
5 curry leaves
1/3 cup onions, sliced
2 cloves garlic, finely chopped
¼ teaspoon turmeric powder (haldi)
1 tablespoon oil
salt to taste |
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Other ingredients
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¾ cup milk
oil for deep frying |
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