Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
read more
 
Kadhi Pakoda
 
 
Prepration: 15 mins.
Cooking: 13½ mins.
Serves 4 Cal/Ser 126
 
Ingredients
PAKORAS
½ cup gram flour (besan) - sifted
½ onion & ½ potato - finely chopped
a pinch of mitha soda, ¼ tsp baking powder
1 tbsp chopped coriander, ½ tsp chopped ginger
½ tsp salt, ¼ tsp garam masala
½ tsp coriander powder
KADHI
¼ cup gram flour (besan), 1 cup curd
3 cups water, ¼ tsp turmeric
1 tsp salt, ½ tsp chilli powder
TEMPER
2 tbsp oil, ¼ tsp each cumin seeds & mustard
1-2 dry red chillies
 
Method
1. Mix all ingredients of pakoras, adding water very gradually to get a thick soft paste of dropping consistency. Beat for 2 minutes till light and fluffy. Grease a flat dish. Put pakora batter with a tsp in the dish, leaving some space in between. Microwave for 1½ mins.
2. Mix all ingredients of kadhi till smooth. Strain into a deep bowl. Microwave for 10 mins, stirring once in between. Add pakoras.
3. For tempering, mix oil with cumin and mustard. Microwave for 2 minutes. Add red chillies to hot oil. Pour over the kadhi. Serve.