Curry (Kari) pakoras

 

The origins of curry (Kari) began In fact, the history start when the Portuguese arrived in India in 1498 and introduced chili. Different eras introduced the different vartaion in the dish Kari pakoras are famous.

Pakoras Early known recipes come from Manasollasa (1130 CE) cookbook where it mentions "Parika" (pakoda) and method of preparing it with vegetables and gram flour. Lokopakara (1025 CE) cookbook also mentions unique pakora recipe where gram flour is pressed into fish-shaped moulds and fried in mustard oil.

Now Kari pakoras are famous in Pakistan India and some other countries.

Ingredients :

• Yogurt ; 1 kg 2 to three days older for good soure taste.
• Tomato ; two to three 
• Green chilies ; 4 to 5
• Ginger, garlic paste ; 2 tablespoons
• Besan ; 6 Tablespoons (for curry)
• Ground Red Chilli ; 1 Tablespoon
• Chopped Red Chillies ; half tablespoon
• Turmeric ; half teaspoon
• cloves  ; two or three
• cinnamon ; 2 to three pieces
• Water ; 4 glasses
• Salt ; to taste
• Coriander greens, green chillies ; as per taste
• Onions ; 2 medium sized
• Bnaspti ghee ; half cup  (for curry)

 Ingredients for pakoras :

• Basen (gram floor) ; 1cup
• Onions ; 1 cup thinly sliced 
• ajwain (carom seeds) ; 1/2 teaspoon
• red chili powder ; 1/2 teaspoon
• garam masala ; 1/2 teaspoon 
• Oil ; 1 to 2 cup
• Water ; 1 and half cup

Recipes :

Step 1

Mix two to three cups of water in one kilo of curd in a pot and beat it well.

Then add basen in it mix well till to obtain uniform slurry.

Crud and basen slurry 

Step 2

Take three tomatoes, four to five green chillies ,a little green coriander and chop them all.

Step 3

Take the pot, add half a cup of oil to it, add onions and a few curry leaves (if have)  fry these until light golden. Now add garlic and ginger paste and fry for another two to three minutes.

Now add chopped tomatoes, coriander and green chillies to it۔

And at the same time add one to one and a half teaspoons chilies and salt according to taste, two or three cloves, two pieces of cinnamon , ground coriander and fry it well.

Then blended curd mix well again  and add to it .

Now cook it on low heat till it boils and stir gently۔

Now let it cook on low heat for half an hour. Add one to two green chillies, coriander and a spoonful of celery. After half an hour, the delicious curry is ready.

Make Pakoras For curry 

Step 1

Take 1 cup gram flour (besan) in a bowl and add the following ingredients:

• ½ teaspoon ajwain (carom seeds)
• ½ teaspoon red chili powder or cayenne pepper
• ½ teaspoon garam masala powder
• ⅔ teaspoon salt or as required

• Add 1 cup thinly sliced onions. About 2 medium to large onions, sliced, approx 150 grams of onions.

Step 2

Mix everything well and keep aside covered for 30 minutes.

This will allow the onions to release their water in the mixture. 

Then add a one and halp cup of water and mix well.

Step 3

Heat oil for deep frying in a pan .

When the oil becomes medium hot, with a spoon drop the pakora batter slowly in the oil.

Step 4

When the pakora are partly cooked, then turn over with a slotted spoon and continue to fry the other side.

Fry till the pakora are crisp and golden turning over a couple of times for even cooking.

Step 5

Now add the pakora to the kadhi. Stir gently.

Cover with a lid and let the pakora be soaked in it for 8 to 10 minutes.

Lastly, sprinkle some garam masala powder on the Kadhi.

Serve the curry pakoras

Now take it out in a dish surf it with a little topping of chopped coriander, green chillies and cumin seeds serve it with naan roties parthas or with boiled rice.

Continue

Curry (Kari)

  

The origins of curry (Kari) began In fact, the history start when the Portuguese arrived in India in 1498 and introduced chili. 

Different vartaion in different eras are noted but ,The Portuguese influence on curry has been the most lasting. 

Now it becomes famous dish in India Pakistan and some other countries.

Ingredients :

• Yogurt ; 1 kg 2 to three days older for good soure taste.
• Tomato ; two to three 
• Green chilies ; 4 to 5
• Ginger, garlic paste ; 2 tablespoons
• Besan ; 6 Tablespoons
• Ground Red Chilli ; 1 Tablespoon
• Chopped Red Chillies ; half tablespoon
• Turmeric ; half teaspoon
• cloves  ; two or three
• cinnamon ; 2 to three pieces
• Water ; 4 glasses
• Salt ; to taste
• Coriander greens, green chillies ; as per taste
• Onions ; 2 medium sized
• Bnaspti ghee ; half cup

Recipes :

Step 1

Mix two to three cups of water in one kg of curd in a pot and beat it well.

Then add basen in it mix well till to obtain uniform slurry.

Crud and basen slurry 

Step 2

Take three tomatoes, four to five green chillies ,a little green coriander and chop them all.

Step 3

Take the pot, add half a cup of oil to it, add onions and a few curry leaves (if have)  fry these until light golden. Now add garlic and ginger paste and fry for another two to three minutes.

Now add chopped tomatoes, coriander and green chillies to it۔

And at the same time add one to one and a half teaspoons chilies and salt according to taste, two or three cloves, two pieces of cinnamon , ground coriander and fry it well.

Then blended curd mix well again  and add to it .

Now cook it on low heat till it boils and stir gently۔

Now let it cook on low heat for half an hour. Add one to two green chillies, coriander and a spoonful of celery. After half an hour, the delicious curry is ready.

Serve the curry

Now take it out in a dish surf it with a little topping of chopped coriander, green chillies and cumin seeds serve it with naan roties parthas or with boiled rice.

Continue