Bari Kadhi

Recipe Source : Ma

My parents are here these days, and I have been learning a whole lot of recipes from them. Bari (Pakora) Kari (Kadhi) is a popular dish in Bihar. Unlike the other Kadhis where the fritters are made with either Spinach or Potato or Onion, here the fritters are made with besan (chickpea flour) only. Without further ado, I present to you, my Ma's signature Kadhi recipe.
For the Fritters (Bari)
1 cup besan (chickpea flour)
1/4 tsp haldi powder
1/4 tsp red chilli powder
A pinch baking soda
Salt to taste

Mix all the above ingredients with a little water to make the batter, like you would to make pakoras. Keep aside for 10-15 minutes. Meanwhile fill a bowl with cold water and keep aside. Heat oil in a pan. Taking a little batter in your palm or a spoon, drop the batter in the hot oil and deep fry till the pakora turns a light golden brown. Remove and drop in the bowl of cold water. Continue till all the batter is finished and the pakoras are soaking in the cold water.
For the Kadhi
1 cup besan
1 1/2 cup yogurt
1/4 tsp haldi powder
3/4 tsp red chilli powder
1/4 tsp freshly ground garam masala powder
1 tsp each cumin powder & coriander powder
1 tomato, chopped
Salt to taste
6 cups water
1/2 tsp oil
Chopped coriander leaves to garnish
Mix besan + yogurt + haldi powder + red chilli powder + cumin powder + coriander powder + salt + 6 cups of water. Heat oil in a dutch oven and add this besan-yogurt mix. Cook on medium heat till the raw smell of besan disappears and the gravy begins to thicken, about 10 minutes. Add the garam masala and chopped tomato and cook on medium heat for another 10 minutes. Remove the pakoras (fritters) from the water and add to the gravy. Simmer for about 5 minutes.
Tadka
1/2 tsp oil
1 tsp cumin seeds
2 dry red chilli, broken into 2 and de-seeded
1/4 tsp asafoetida(hing)

Heat oil in a small pan and add the hing. Now add the red chilli and cumin seeds. When the seeds begin to sizzle, add the tadka to the Kadhi. Now add the chopped coriander leaves. Mix well. Serve hot with steamed rice. Enjoy!!

Egg-Drumstick (Saragwa) Curry

I visit this blog frequently, both for the quality of pictures and the absolutely delicious recipes. I have tried many of the featured recipes and have never been disappointed. When I saw this recipe I knew I had to try it. This recipe is a keeper - the crunchy drumsticks complimented the creamy texture of the eggs. Try it once and you will be hooked.
Fresh drumsticks are a delight to taste, but I didn't have any, so I used frozen ones (easily available at your local Indian grocery store). Served with Rice and raita, this was a hearty and comforting meal.

6 eggs, boiled, shelled and gently slit lengthwise
10 drumsticks, cut into 2
1 large onion, chopped
1 large tomato, chopped
1 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
Salt to taste
Chopped cilantro leaves for garnish
1 tbsp oil
For the tadka / tempering1/2 mustard seeds
1 dry red chillibroken into 2
3 garlic cloves, crushed
1 sprig fresh curry leaves

Heat 1 tsp oil in a pan, and add the boiled eggs. Cook for 1-2 minutes on medium heat, tossing them occasionally. Sprinkle a pinch of turmeric powder and mix well. Remove and keep aside.
In the same pan, add the drumstick and cook for a minute. Remove and keep aside.
Add the remaining oil, add the mustard seeds. When the seeds begin to pop, add the dry red chilli, crushed garlic cloves and curry leaves and cook for a few seconds.
Now add the onions and cook till they turn pink. Add the chilli powder, coriander powder and salt, and mix well.
Add the chopped tomatoes and drumstick pieces and cook for 2-3 mts, stirring frequently.
Add the eggs and mix well. Cover and cook on low heat for about 2 minutes.
Add 2 cups of water, increase the heat to high and bring to a boil. Reduce heat to medium and cook covered till the gravy thickens, about 10 minutes.
Garnish with fresh coriander leaves and serve with rice and raita. Enjoy !!

JFI for July : Eggplant

I am delighted to be hosting the JFI event for the month of July. The ingredient for this JFI is one of my favorite vegetables - the Eggplant. Also called Aubergine, Baingan, Brinjal, Vanakaya, Vazhuthananga ... these beauties are a delight to the palate. In bright jewel colors ... the royal deep purple, the green color of jade, the creamy white, eggplants are common to a host of cuisines. So get creative :) and send me your delightful creations.

The rules for participation are very simple :

Prepare a dish with eggplant and post it on your blog on July 1, 2007

Send me an email at khanagharka@gmail.com with the permalink to your post alongwith a picture of the dish, preferably in 100 x 100 pixel size, by July 2

Mention the event, recipe name and your blog in the email

Check back for the roundup, on July 7th

Non Bloggers : You are invited too. Email me the recipe and picture and I will be more than happy to include it in the roundup.

I have created a logo for this event - please feel free to use it on your blog.