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16 May 2014,15:32 by
J.Sujatha

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PEANUT KADHI

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • To make pakoras, mix atta with potatoes and oil. Add just enough water to get a very thick dropping batter. Mix in salt, pepper, grated ginger and green chillies and beat well to make it light.
  • Heat oil for frying. Drop spoonfuls of batter in hot oil. Reduce heat and deep fry on medium heat till done. Remove on absorbent paper and keep aside.
  • Mix yogurt, salt, ginger-green chilli paste and peanut powder. Add water. Beat well.
  • Heat ghee in a deep pan. Add cumin. When it turns brown, add chopped curry leaves. Fry for a few seconds.
  • Add yogurt mixture. Boil, stirring continuously. Simmer for 4-5 minutes on low heat. Add pakodas to the simmering kadhi. Simmer for 1-2 minutes. Transfer to a serving bowl.
  • Heat ghee for tempering. Reduce heat. Add black peppercorns and cumin seeds. After a minute when cumin seeds turns golden, add green chilies. Stir and pour over the hot kadhi. Serve hot.

 

INGREDIENTS

  • 100 grams peanuts - ground to a fine powder
  • 500 grams yogurt
  • 1 ¼ teaspoon salt
  • 2 green chillies
  • ¾ " piece ginger-crushed to a paste together
  • 4 tablespoon Sesame oil
  • 1 teaspoon cumin seeds
  • 10 curry leaves

Aloo Ke Pakode

  • 2 potatoes- boiled and mashed roughly
  • 2 teaspoon grated ginger
  • 2 green chillies - chopped finely
  • Salt and pepper to taste
  • 100 grams singhare ka atta
  • 2 tablespoon Sesame oil

Tempering

  • 1 tablespoon ghee
  • ½ teaspoon cumin seeds
  • 6-8 whole peppercorns
  • 2 green chillies-cut into long pieces

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