Jayaka – Pakora Kadi & Rice Kheer
PAKORA KADI
Ingredient:
- Sour curd : 2 cups
- Water : 1 cup
- Besan or Gram Flour : 1 teaspoon
- Oil : 1 teaspoon
- Ginger& Green chilli paste : 1 teaspoon
- Jeera or Cumin seeds : 1 teaspoon
- Mustard seeds : 1 teaspoon
- Heeng or asafoetida : 1 pinch
- Curry leaves : 6 – 7 leaves
- Red chillies Dry : 2
- Sugar : half teaspoon
- Haldi : half teaspoon
- Red chilli powder : half teaspoon
- Garam Masala : half teaspoon
- Chopped Coriander : 1 teaspoon
Ingredients for Pakora:
Besan or Gram Flour : half cup
Chopped Onion : 1 piece
Soda-bi-carbonate : 1 pinch
Kasoori Methi dried : 1 teaspoon
Salt, Black pepper,
Red chilli powder : as per taste
Preparation:
Make a mixture of all the ingredients of Pakoras and add water to make it thick. Microwave in small microwave safe idli mould for about 2 minutes at 100 % power.
Microwave oil at 100% power for 30 secs. in a microwave safe bowl.
Add mustard seeds, cumin seeds (jeera), heeng (asafoetida), curry leaves, red chilli, turmeric powder and salt. Microwave for 1 minute at 100% power. Add chilli-ginger paste and microwave for 2 minutes at a 100% power.
Add the pakoras to the kadi and microwave for 4 minutes at 70-80% power.
Garnish with chopped coriander leaves.
Serve the pakora kadi with boiled rice or roti.
RICE KHEER
Preparation:
Wash and soak rice for about 20 minutes and then drain the water.
Mix milk, rice and cardamon powder and boil at 100% for 6-7 minutes in a deep microwave safe bowl. Stir it and then microwave again for about 5 minutes at 50-60% power.
Add sugar and microwave for 10 minutes at 60% power and then again at 40% power for 5 minutes.
Keep it for 5 minutes and then garnish with chopped nut as per choice.
Rice Kheer is ready to serve and can be served hot or chilled.
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