Friday, 30 August 2013

My Grandma's Punjabi Kadhi Pakora.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for my Grandma's Punjabi Kadhi Pakora. Kadhi is a yoghurt based spicy curry with gram flour dumplings (pakoras) in it. Some people even put spicy meatballs into it. It is a really warming curry and best served with chapati.
Check out my second blog - British Muslim Girl. Today you will find an article about the phrase Alhamdulillah. 
Now, back to the Kadhi! 

A Simple List of Ingredients:

1. Margarine
2. Onions
3. Green Chillies
4. Ground Coriander
5. Cumin Seeds
6. Red Chilli Powder
7. Ground Turmeric
8. Water
9. Garlic
10. Salt
11. Gram Flour
12. Plain Yoghurt
13. Fresh Coriander
14. Vegetable Pakoras

Bismillah, let's begin!

Take a large saucepan, and heat four tablespoons margarine. You can use oil too, if you want.

Heat on a medium heat until melted.

Peel and thinly slice three onions, and throw them in.

Roughly slice six green chillies, and add them too.

Cook on medium heat until slightly browned.

Add a splash of water.

Add 5 peeled garlic cloves.

For the spices, take:
Three teaspoons ground coriander
Two teaspoons red chilli powder
Three teaspoons cumin seeds
One teaspoon ground turmeric

Add them to the pan.

Along with two teaspoons salt.

Mix everything to combine, and then cover and leave on the lowest heat whilst you prepare the yoghurt mixture.

Next, place 1/2 cup (6 ounces) gram flour into a jug blender.

Add a 500 grams container of plain yoghurt.

Next, fill the empty yoghurt pot five times with water and add this to the blender. You may need to do this in stages.

Blend until smooth.

Pass the mixture through a sieve into a large bowl.

Pour the remaining part of the five pots of water into the same blender, and blend once more.

Pass through the sieve into the same bowl.

By now, the oil should have separated from the onions.

Pour in all of the yoghurt mixture.

Stir well to combine. Bring to the boil and simmer on low heat for 1 hour until it is thick and the oil has come up.

While the kadhi is cooking, make a batch of My Vegetable Pakoras.

An hour later, here it is!

Add a handful of chopped fresh coriander.

Stir well.

Add about 12 pakoras into the kadhi. Do not add too many because the pakoras will absorb too much of the sauce.

Stir gently, and then cover and simmer for five minutes.

Serve with a hot chappati, and enjoy!


Wednesday, 28 August 2013

Tuna Pasta Bake

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Tuna Pasta Bake, and it was cooked and photographed by Aisha. You can check out another of her recipes here! Jazakillah Khair Aisha!
This recipe makes about 3-4 large dishes of pasta, so adjust it as you wish.

A Simple List of Ingredients:

1. Olive Oil
2. Onion
3. Tuna Pasta Bake Sauce
4. Tinned Tuna in Sunflower Oil
5. Green Chillies
6. Salt
7. Red Chilli Powder
8. Any Type of Pasta
9. Peri Peri Chilli Sauce

Bismillah, let's begin!

Bring a large pan of salted water to the boil.

Throw in the pasta, and cook according to packet instructions.

Next, to make the pasta sauce, finely slice one large onion.

Take a large saucepan, and drain the oil from the tuna tins and add a splash of olive oil into the pan. Heat on a medium heat. 

Add the sliced onions, and start to fry them.

Next, add one teaspoon crushed green chillies and one teaspoon salt.

Fry the onions until they are slightly brown.

Next, add three cans of tuna (the ones that we drained earlier).

Add Peri Peri chilli sauce, to taste.

Next, pour in two jars of tuna pasta bake sauce. Mix well until everything is combined, and then bring to the boil and allow to bubble for a minute or two, and then turn off the heat. 

By now, the pasta should be cooked. Drain out the water and place the pasta into a large bowl.

Pour the tuna sauce into the pasta.

Mix gently but well until all the pasta is coated in the sauce.

Spoon the pasta into oven dishes.

Sprinkle on grated cheese, breadcrumbs or crushed cornflakes for a crunchy topping. Heat in a hot oven to melt the cheese for a few minutes, and then serve!


Tuesday, 27 August 2013

Vegetable Pakoras

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Vegetable Pakoras. Pakoras are a classic street food snack from India and Pakistan. They are vegetarian as well, and are usually made along side Samosas, during the month of Ramadan.
I have made a delicious Pakora recipe before which was My Spicy Fish Pakoras. This is a similar recipe but uses vegetables instead.
The photos in this recipe are for a huge batch of pakoras but the recipe I have written will be enough to feed about 4-6 people, depending on how hungry they are.

A Simple List of Ingredients:

1. Green Chillies
2. Onions
3. Potatoes
4. Fresh Coriander
5. Ground Coriander
6. Salt
7. Cumin Seeds
8. Red Chilli Powder
9. Gram Flour
10. Bicarbonate of Soda
11. Water
12. Vegetable Oil

Bismillah, let's begin!

Finely slice three green chillies, and place into a large mixing bowl.

Peel two onions and two potatoes, thinly slice them, and place into the mixing bowl.

Add a handful of chopped fresh coriander and two teaspoons salt.

Throw in four teaspoon ground coriander.

Throw in four teaspoon cumin seeds.

Add one teaspoon red chilli powder.

Next, take gram flour (besan).

Add 2 cups (16 ounces) of gram flour.

Add 1/2 teaspoon bicarbonate of soda.

Mix everything well.

Add water until it turns to a thick batter and holds its shape when you pick up a teaspoon full.

Like this!

Deep fry teaspoon fulls of the mixture in medium hot oil.

Fry the pakoras until golden brown. This will take about 6-7 minutes.

Place the cooked pakoras onto paper towels to drain the excess oil.

Serve immediately while they are hot and crispy, with Green Yoghurt Chutney and Red Chutney.


Your Photos:

Related Posts Plugin for WordPress, Blogger...
© copyrights This Muslim Girl Bakes, All Rights Reserved. Design by Sadaf F K.