Kadi baati in hot summers recipe.

Hmm, so my Viewers, doesnt that name "Kadi Baati" makes you a bit surprised & curios to know that so far we had been hearing about "Daal baati" but now what is this new name somewhere similar but sounding unique ie; so called " Kadi Baati".

Yeah friends its an new addition to my experiments list that i tried with keeping in mind the importance of keeping our body cool in such hot summers.

So let me end your curiosity by sharing this recipe for you all to know & try my new recipe so called "Kadi Baati" :-)

Ingredients :

• 1 cup Curd.
• 3 tbsp Besan
• Green Chilly.
• Ginger & garlic paste
• Turmeric powder
• Salt
• Chopped onion.

For Tempering :

• Coriander seeds
• Cumin seeds
• Fenugreek seeds
• Ajwain.
• Mustard seeds
• Udid dal

Method:

• Add 1/2 cup water , salt to besan & mix well.
• Mix curd to the besan mix & run in mixer, if required add some water to it so it forms into thick paste.
• In a pan pour oil & add all tempering ingredients to temper, add onion, green chilly & ginger garlic paste to it & let onion turn to light brown color.
• Add turmeric powder.
• Then add Besan & Curd mixture to it
• Add salt to taste & keep to boil on small flame.

For Baati :

Knead the dough of Wheat flour, salt, turmeric powder, coriander & cumin powder , ajwain & chilly powder.

make the small doughs out of it & deep fry in Ghee till they cook well.

Once the Kadi comes to boil, leave baati's in Kadi & keep stirring.

Stirr well till the kadi boils well & baati softens in kadi.

Finally Kadi baati ready to be served with khichade or plain Rice :-)

Baingan (Brinjal) Pakode.

Hi all,

Its very nice to come up with a new recipe with some new spices & self experiments :-)

This is what my personal belief derived from the satisfaction that i got to have something unique served at the dinning & have been complimented by,

Yeah thats the truth that happened with me when i made some more experiments in making pakodes out of something which was lying in the Freeze at home to my surprise just because of some perceptions of my family members that "Vaangi nako amala" the exact Maharashtrian accent used at our home :-/ which means "we dont want to eat Brinjal".

So this gave me an opportunity once again to prove my excellence to my Mom that i can make eat others what has been lying in her custody for so long :-P

So here what i did:

• I chopped the brinjals in a round shape.
• On other hand i added Besan in water with Ginger Garlic Paste, a pinch Turmeric powder, Salt to taste, Coriander powder, a pinch Ajwain & cumin seeds powder.

• Then i mixed well the round chopped brinjals in Besan, marinated them well with besan.

• Lastly i fried the every single marinated brinjal piece in oil poured in the pan till they turn light yellow color. (Tips : If you want the Pakodas to become more spongy you can add a pinch of eatable soda powder to the besan mixture).

Hmm, now as said in my last posts too put the pakodes on tissue paper for extra oil to get soaked making pakodas more healthier, especially for those so called diet conscious at your home :-)