Kadhi Gole/yogurt curry with dumplings

Kadhi Gole/Gola Kadhi

Ingredients

Golas/pakodis
1 n 1/4 cup Chana Dal /Split Bengal Gram.(soaked for atleast 5-6 hrs)
4 Green chillies.
3-4 garlic cloves.
1/4 cup Gram Flour /Besan(if required).
Kadhi
1 n 1/4 cups Yogurt.
3/4 cups Gram Flour/Besan.
1 tsp Cumin seeds
1/2 tsp Mustard Seeds.
1/4 tsp Asafoetida.
1/2 tsp Turmeric.
2 strings Curry Leaves.
Tadka for topping/garnishing
3-4 tbs Oil
1 tsp Mustard seeds.
2 dry red chillies.
2 tsp red chilli powder.(as per ur spice requirement)

Procedure

For Golas/Pakodi
Soak the chana daal?bengal Gram in water for 5-6 hrs or in hot water for 3 hrs.
Coarsely grind it with 4 green chillies,Coriander ,3-4 Garlic cloves and salt as per your taste.
Keep aside.

Yogurt Mixture
In another bowl take the yogurt and Besan (gram flour) and whisk it till there are no more lumps.
Then add in 5 cups of water.
keep aside.
Heat some oil in a pan on a medium flame.
Add in cumin seeds and mustard seeds.
Once they start crackling add in the asafoetida and turmeric.
Add in curry leaves.
Then add in the yogurt mixture and whisk continuously to avoid lumps.
Add salt as per taste.

 

Once the mixture starts boiling drop the Gola/pakodi Mixture in with your hands or spoon.(if the mixture left some water add in a few tbs of besan)

Once the Golas /Pakodis are cooked they will float on the surface of the kadhi.
Follow the procedure for all the Pakodis.

Kadhi might thicken after adding Golas/pakodis so if that happens add some more water and adjust your desired consistency.
Tadka for Taste.
Heat some oil.Add in Mustard seeds ,Red Chillies and chilli powder.Keep aside and add it while serving as per your  desired spice levels.

Enjoy with Bhakri or Rice.

Vegetable Biryani!!

Vegetable Biryani!!

Ingredients

1 small Cauliflower cut into medium sized florets.(not to small)
1 big Green bell Pepper
3-4 Green Chillies.
1 BIg Carrot sliced lenghtwise one inch sticks.
10-12 Green Beans Strings cut lengthwise 1 inch long.
1 big Potatoes cut into sticks lenghtwise 1inch long.
3 Tbs Ginger Garlic Paste.
1/2 cup Peas.
1/4 cup Cashews slightly browned.(roast it on little oil).
2.5 cups Fried onions.
3 cups Basmati Rice washed and Soaked for about an hour.
1/2 cup warm milk and 1/2 tsp Saffron soaked in it.
1/2 Cup Yogurt.
Oven safe tray 12in X 12 in.

Whole Garam masala(3-4 cloves,8-10 black pepper corns,2 bay leaves,2 star anice,1in cinnamon 1 black Cardamom and 1 tbs Shahi Jeera)
Dry Masalas
3 tbs Red Chilli Powder.
3.5 Tbs Coriander Cumin Powder.
3 tbs Biryani masala.(I used Shaan)
2 tbs Garam Masala.

Procedure

Biryani vegetable Masala
Heat 4 tbs oil in a pan.
Add in the GInger Garlic paste and green Chillies.saute for 1 min.
Add in the Beans.Saute for 2 mins.
Add in the Carrots ,Peas and Potatoes.Saute for 2-3 mins.
Add in the Cauliflower and Green Peppers.Saute for 2-3 mins.

Add in all the dry Masalas.
Ad in the salt.(add bit more salt considering the rice will have only a little bit of salt.This salt will give the taste to the whole biryani)

Saute for 4-5 mins and then cover and cook for another 2 mins.(vegetables should remain crunchy)
Add in the chopped Coriander and mint.
Then add in 1/2 cup fried Onions.

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d in yogurt.
Mix and after a min or till the vegetables are 80 to 85% .(when pressed in between two fingers shld need slight presssure).
please check Beans they might remain undercooked.
Switch off the burner.
Keep aside.
Cooking Rice
Boil 10 -11 cups of  water in a pot.
Add in the the whoile Garam Masala and salt and 1 tbs oil.
Then add in the Soaked rice.
Cook till 90% done.(when u press in between the fingers sld feel semi soft not squishy)
Strain and keep aside.
Layering
Take the Baking tray put the Vegetable Masala layer at the bottom.
Then 1 layer of rice.(bit thicket that the veggies)
Then add in a layer of Fried Onion chopped mint and coriander.
Then again add in the vegetable layer ,Rice layer and Coriander mint Fried Onions layer.
Then spread the saffron Milk on the top.
garnish with Fried cashews.
Cover it with Aluminium foil.

Put it in oven for 30 mins at 410F Or layer it in a deep pot or tray and keep it on low flame covered for about 25 mins.
Serve with Raita.