Million Dollar Meatballs

I clipped this recipe from the Chicago Tribune
many years ago. It's a nice comfort dish
that's a change-up from my usual tomato
sauced Italian meatballs. I think it got it's
name because of the green spinach, or
 because it was the winning recipe.
Either way these are a winner.

I like to serve the meatballs and gravy

over flat noodles or mashed potatoes.

This uses an envelope of brown gravy mix
and lemon juice for great flavor.

 Combine; ground beef, breadcrumbs, parmesan
cheese, spinach, onion, seasonings, and eggs.

I use my hands to mix.

Roll into about 1-1/2" meatballs.

Heat 3T oil in a large skillet and brown the meatballs.

Spoon off any excess fat. 

Add 1-1/4 C water, the envelope of brown gravy 

mix and 2 T lemon juice. Stir to blend well and let

simmer for about 15-20 minutes to finish cooking

 the meatballs. I you like lots of gravy, (and 

who doesn't?), just double the gravy ingredients.

While they were simmering I made parmesan

mashed potatoes. Just add sour cream, garlic

salt, pepper, butter, and parmesan cheese to 

the cooked potatoes. Mash, adding a little milk

if needed. I like to use the the old-fashioned

hand potato masher. It's quicker than getting 

out the mixer and I find I make mashed

potatoes more often. It just seems like less fuss. 

Million Dollar Meatballs

1-1/2 lbs. ground beef

2 medium eggs

1/2 C breadcrumbs

1/4 C Parmesan cheese

1 T minced onion, fresh or dried

1 t salt

1/2 t pepper

1/4 t nutmeg

1 box frozen chopped spinach, 

-thawed and squeezed dry.

Combine all ingredients and mix well; form into 

1-1/2" meatballs and brown in 3 T hot oil in a large 

saucepan, turning to brown sides. Spoon out 

any excess fat. To the pan add:

1-1/4 C water

1 envelope brown gravy mix

 2 T lemon juice

 Stir the three ingredients into the pan; mix well. 

Simmer uncovered for 15-20 minutes , stirring 

occasionally until the meatballs are cooked 
through. Serve over buttered noodles 
or mashed potatoes. If you like lots of
gravy, double the gravy ingredients.

Serves 4

Enjoy!

Links: Savvy Southern Style,
The Style Sisters, Common Ground,
Between Naps On The Porch,
Designs By Gollum, The Charm Of Home,
One of the most vied recipes on:

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Mushroom Asparagus Egg Drop Soup | Low Calorie Soup Recipes

Want to eat healthy but don't have enough time? I have been there some days. Answer: a healthy but simple soup to the rescue. This soup is loaded with all the goodness of the veggies with the protein from the egg whites and protein and calcium from the tofu. What else does one need in a filling meal? Yes, this soup is a one pot meal and is very filling.

Ingredients:
Serves - 2-3; Preparation time - 15 mins; Cooking time - 20 mins
Adapted from Cooking light - way to cook vegetarian cookbook
Vegetable Stock - 2 cups
Water - 1-1/2 cups
Ginger - 1 tsp minced
Garlic - 1 tsp minced
White Mushroom - sliced thin - 1 cup (about 5-6)
Asparagus - sliced on a bias - 1 cup (about 7-8)
Extra Firm Tofu - 4 oz ~ 100 g - cut into cubes
Rice wine vinegar - 2 tbsp
Soy sauce, low sodium - 1/2 tbsp
Black Pepper, freshly ground - 1/2 tsp
Corn Starch - 1 tbsp
Water - 2 tbsp
Egg whites, lightly beaten - from 2 eggs
Scallions/Spring onion greens, a handful - chopped
Cilantro - chopped - a handful

Method:
Whisk together the vinegar, soy sauce and pepper in a small bowl. Mix 1 tbsp of corn starch with 2 tbsp of water in another small bowl. In a non-stick pan spray some oil and toss around the tofu until it crisps up ever so slightly. In a large pot mix the stock, water, ginger and garlic and bring it to a boil. Meanwhile saute the sliced mushrooms and asparagus one by one with very little oil, for about a minute each. When the soup boil, add the veggies and simmer for 5 minutes. Add the vinegar mixture and tofu. Simmer for another 5 minutes. Pour the corn starch mixture and mix well. Continue to simmer for another 3 minutes or until the soup thickens a little. Stirring continuously with a wooden spoon, pour the egg whites in a steady stream until tiny ribbons form. Remove from heat and garnish with cilantro and scallions. Serve hot.
Notes: The soup does not need salt because of the salt in the soy sauce and stock. But you may add salt for your taste.

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Vegetable Cutlets / Potato Spaghetti Squash Cutlets | Snacks Recipes

It was one fine weekday evening and I wanted to munch on something crispy. I was in the mood for the vegetable cutlets we get in the bakeries in India, to be exact. Unlike India, in US it is not easy to walk down the road and buy those cutlets in the corner bakery the moment you think if it. But luckily I had all the vegetables and set out to make the cutlets in the late afternoon by myself.

Psst! I sneaked in half of the spaghetti squash I baked the previous day to the potato mixture. I had made spaghetti squash (semiya) upma with the other half. 

Ingredients:

Potato - 2

Spaghetti squash - 1/2 (see notes below)

Carrot - 1 
Coriander leaves / Cilantro - a handful

Dry mango powder - 1/2 tsp

Chilli powder - a big pinch

Salt - to taste

Maida/all purpose flour - 3 tbsp

Breadcrumbs (fine) - 1/2 cup

Oil - for deep frying

Method:

Boil the potatoes with skin on and allow it to cool. Peel and mash well. Chop the carrots finely and boil/microwave them. Scoop the flesh of roasted spaghetti squash. Mix the vegetables with the spice powders, coriander leaves and salt. Cover and refrigerate for a couple of hours. Heat oil for deep frying. Mix the flour with water to make a runny batter. In another plate set the breadcrumbs ready. Take lime sized potato mixture and press in your palm gently to make patties. When the oil is hot, dip the patty in the maida batter, shake the excess. And roll in the breadcrumbs mixture on all sides and drop in the oil for deep frying. Turn over once and fry until golden brown. Remove with a slotted spoon and drain in a paper towel lined plate. Serve hot with ketchup.
Notes: 
If not using spaghetti squash, substitute with another potato and a handful of peas. 
To prepare spaghetti squash, cut it lengthwise and season with salt, pepper and olive oil. Roast in a 375F oven for 45 minutes. Allow to cool and shred out the flesh with a fork. Spaghetti squash is a great low-carb substitute for pasta or vermicelli.

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Hot Party Chicken

Hot Party Chicken

Ingredients

• Chicken 1 kg cut into 16 pieces
• Yogurt 1 cup whipped
• Ginger garlic 1 tbsp
• Cream 4 tbsp
• Cashew nuts grinded 10
• Green cardamom grinded ½ tsp
• Chopped coriander and mint 1 tbsp each
• Brown onion grinded 3 tbsp
• Crushed red pepper 2 tsp
• Salt 1 tsp heaped
• Allspice ½ tsp
• Green chilies chopped 2
• Lemon juice 1 tbsp
• Kewra few drops
• Oil ½ cup

Method

• Marinate chicken with all the given ingredients except oil for 30 minutes, heat oil put marinated chicken and cover and cook for 20 minutes on low flame, add ½ cup water, cover and cook till done.

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Chicken Chatni

Chicken Chatni

Ingredients

• Chciken1 kg 16 pieces boiled in 1 cup water
• Oil ¼ cup
• Cloves 4 to 6
• Onion 1 cup chopped
• Ginger garlic 1 tbsp
• Salt 1 tsp heaped
• Crushed red pepper 1 tsp heaped
• Tomatoes 3 finely chopped
• Turmeric ½ tsp
• Allspice ½ tsp
• Sugar 1 tsp heaped
• Tamarind pulp ¼ cup
• Coriander leaves 2 tbsp
• Green chilies 2 chopped

Method

• Heat oil add chopped onions and cloves, when light golden add ginger garlic paste, salt, crushed red pepper, add finely chopped tomatoes and fry well till tomatoes tender and oil comes on top, add boiled chicken with left over stock, also add in sugar, pinch of orange color, lastly add tamarind pulp, cover and leave it on dum for 10 minutes, add coriander leaves and green chilies.

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Dhaba Daal

Dhaba Daal

Ingredients

• Moong ki daal 200 gm
• Spinach 1 cup finely chopped heaped
• Soya 2 tbsp finely chopped
• Green chilies 4 chopped
• Onion 1 small chopped
• Turmeric ½ tsp
• Salt 1 tsp
• Ghee ¼ cup
• Whole red chilies 6
• White cumin whole 1 tsp

Method

• Wash and soak daal for 30 minutes, put 4 cups water in apian with soaked daal, turmeric, cook for 15 minutes till daal nearly done, put spinach, soya and green chilies, cover and cook till done, now add salt and give baghar with ghee and chopped onion, and whole red chilies.

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Peshawari Ice Cream

Peshawari Ice Cream

Ingredients

• Basic icing mixture
• Milk 1 ¼ kg
• Sugar 200 gm
• Fresh cream 12 ounces

Method

• Cook milk till 1 boils come add in fresh cream stirring all the time till once again boil comes, close fire immediately, add in sugar, stir till fully dissolves, strain the cook mixture through a fine sieve and cool completely, add in it vanilla essence 1 tsp, put the mixture in the icing machine and run for at least 35 to 40 minutes till mixture sets, serve with rooh afza.

Pista ice cream
 

Method

• To the basic mixture add 1 tsp vanilla essence, few drops of green food color and 1.2 cup coarsely grinded pistachio nuts and set in ice cream machine.

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Baked KitKat Fingers

Baked KitKat Fingers

Ingredients:

• 2 cups all purpose flour
• 1 tsp instant yeast
• 2 levelled tsp sugar
• 1 tbsp milk powder
• 1 tbsp oil
• 1/4 cup water to knead soft dough
• 4 to 5 bars kitkat chocolate (4 bars size)
• 1tsp coco powder
• 1 cup fine or cater sugar
  

Method:

• Mix all the ingredients and knead a soft dough and keep it aside for 30 min.when rise a bit, keep it on a flour dusted surface and punch it down then roll a large round disc and put kitkat fingers and seal them each in roll shapes keep them on tray and bake for 15 minutes or until golden from outside . when baked take them out and roll it in sugar cinnamon mixture and enjoy.

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No Bake Peanut Butter Twix Pie

No Bake Peanut Butter Twix Pie

 

Ingredients

• 2 cups of cookie crumbs.
• 6 tablespoons butter, melted
• 8 ounces cream cheese, room temperature (or you can use regular)
• 1 cup peanut butter
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 ounces semi-sweet chocolate
• 1 1/2 containers (8 ounces each) Cool Whipped cream

Instructions

• Stir cookie crumbs and melted butter with a fork. Press into a 9” pie plate. Chill until ready to fill.Beat cream cheese until smooth with a hand mixer. Mix in peanut butter, sugar, and vanilla extract. Fold in Cool Whipped cream. It will require some stirring, but stir carefully. Some lumps will remain. Spread filling into pie crust.Melt chocolate on double boiler and continue stirring until completely melt. They should melt and be smooth in about a minute. Stir in 1 cup Cool Whipped cream. Spread over top of pie.Chill pie overnight (or at least 4 hours) before serving. Serve alone, or with more Cool Whipped for garnish.

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Strawberry shortcake doughnut muffin

Strawberry shortcake doughnut muffin

Ingredients:

• 12 tablespoons (1.5 sticks) butter, softened
• 3/4 cup sugar
• 2 eggs
• 3 cups (13.5 oz) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 2 tbsp strawberry milk mix

Method

• Preheat oven to 350 degrees F.prepare a muffin tin. Beat the butter and sugar for 5 minutes until soft, fluffy and lighter in color. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, and salt. Stir a fourth of the dry ingredients into the batter. Then stir in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and batter is smooth, but be careful not to overmix. Fill muffin tins with 1.5 tablespoons of batter (about 3/4ths full). Bake at 350 for 14-15 minutes until a toothpick comes out clean.

Brown Butter Cinnamon Sugar Crust

Ingredients:

• 8 tablespoons (1.5 sticks) butter
• 3/4 cup sugar
• 1 -1/2 tsp ground cinnamon

Method

• Melt the butter until it starts to bubble and then foam. When it starts to foam, whisk constantly for 1-2 minutes until it turns brown and you see brown flecks at the bottom of the pan. Immediately remove from heat and pour into a bowl for dipping. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove from the tin and brush them on all sides with the melted butter then roll in the cinnamon sugar. serve with strawberry cheese dip and fresh strawberries.

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Shahi Tukray

Shahi Tukray

Ingredients:

• Milk 1 kg
• Bread 4 Slices
• Sugar 2 tbsp
• Oil for frying
• Saffron ¼ tsp
• Boiled, Peeled, chopped Almonds and Pistachio for garnishing
• Cardamom for garnishing
• Rabri as required

Method:

• First of all on low flame heat milk and cook until thicken.After this add 2 tbsp sugar, ¼ tsp saffron and cool milk.Now cut bread slices into 2 inch broad pieces. Also cut every slice into long strips first and then make a half shape.Repeat the procedure till it gives you 16 pieces.Now in one frying pan heat oil as required, cook until it turns brown. Decorate in plate and pour rabri with the help of spoon.Dip or soak every piece into rabri until it stick completely.In the end serve with boiled and peeled chopped almonds, pistachio and cardamoms.

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Spicy Bread Disc

Spicy Bread Disc

Ingredients

• Bread slices 8 to 10
• Green chilies 4 chopped
• Coriander leaves 2 to 3 tbsp
• Semolina 2 tbsp heaped
• Crushed red pepper 2 tsp
• Lemon juice 2 tbsp
• Salt 1 tsp
• Garlic paste ½ tsp
• Allspice 1 tsp

Method

• Soak the bread slices in water for 1 minute and squeeze out the water between the palms of your hand, mix all ingredients in the bread and form into dough, divide the dough into 1 tbsp equal parts, flatten and fry, serve hot with chatni or ketchup.

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Layered Sandwich Pakora

Layered Sandwich Pakora

Ingredients

• Bread slices 6
• Green chatni ½ cup
• Ketchup ½ cup
• Cheese slices 4 to 6
• Oregano 1 tsp
• Ingredients for batter
• Gram flour 1 ½ cup
• Chili powder ½ tsp
• Cumin powder ½ tsp
• Salt ½ tsp
• Water to make batter

Method

• Trim the edges of bread slices, spread 1 slice with green chatni, spread cheese slice, 2nd slice of bread top with tomato ketchup, sprinkle oregano, again put slice of cheddar cheese over it, put 3rd slice of bread, press each sandwich tightly and cut into 4 quarters, dip in batter and deep fry, serve with ketchup.

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Papri Chaat

Papri Chaat

Ingredients:

• Strained Fine Flour ½ cup
• Strained Flour ½ cup
• Whipped Yogurt 1 big cup
• Boiled Potato (small square shape) 1
• Bondi 2 tbsp
• Sonth Powder 4 tbsp
• Boiled Kabli Chanein 2 tbsp
• Pomegranate Seeds 1 tbsp
• Salt as required
• Red Chili Powder as required
• Chaat Masala as required
• Oil as required

Method:

• In one dish add ½ cup strained fine flour, ½ cup strained flour along with 2 tbsp oil. Knead properly.After this in frying pan heat oil as required.Now knead flour with the help of rolling pin, cut into round shape. And fry in oil.Cook until golden brown.After this dip into whipped yogurt. Turn upside down and put it aside. Also pour boiled square chopped potatoes on top. Along with this add 2 tbsp bondi, 2 tbsp boiled kabli chanein, salt as required, red chili powder as required. Chaat masala as required.Now spread 4 tbsp sonth powder, along with coriander chatni.In the end decorate with 1 tbsp Pomegranate Seeds. Chaat is ready to serve.

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Qeema Hari Mirch Ka

Qeema Hari Mirch Ka

Ingredients

• Coarsely crushed mince ½ kg
• Yogurt ½ cup
• Salt 1 tsp
• Turmeric ¼ tsp
• White cumin whole ½ tsp
• Oil ½ cup
• Onion thinly sliced 2 large
• Green chilies 6 to 8 chopped
• Onion 1 cut into 1 inch pieces
• Garlic crushed 1 tsp
• Lemon juice ¼ tsp
• Coriander leaves chopped 3 tbsp

Method

• Mix yogurt, salt, turmeric and cumin seeds into the mince, heat oil, fry sliced onion into golden brown add mince and fry for 5 minutes, add 2 cups water, cook covered, when mince half done add green chilies, onion pieces, crushed garlic, cover and cook again when water dries and mince tender, all lemon juice and coriander leaves.

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Handi Dum Pukht Pulao

Handi Dum Pukht Pulao

Ingredients

• Rice 300 gm soaked for 30 minutes
• Chicken ½ kg 10 pieces
• Onion 1 chopped
• Ginger garlic 1 tbsp
• Salt 1 tsp
• Cummins seeds 1 tsp
• Allspice 2 tsp
• Red chili whole 6 pieces
• Oil ½ cup

Method

• Add 2 cups water in a pan with chicken, chopped onion, ginger garlic paste, salt, red chilies add 1 tsp allspice, let it cook until chicken is tender and 1 cup stock is left, take out chicken and measure stock.

Method for rice

• Heat oil in a handi, fry 1 chopped onion, add cumin seeds, fry till onion light golden, add ½ tsp ginger garlic, boiled chicken, fry for 5 minutes, add 4 cups of water or stock, cook till boiling, add rice, 1 tsp salt, 1 tsp allspice, cover and cook till done.

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Handi Palak Methi Gosht

Handi Palak Methi Gosht

Ingredients

• Mutton cut into small pieces ½ kg
• Spinach 1 small bunch chopped
• Fenugreek leaves dried 1 tbsp
• Onion chopped 1 cup
• Garlic paste 1 tbsp
• Chili powder 2 tsp
• Salt 1 tsp
• Oil ½ cup
• Yogurt ½ cup
• Cream 4 tbsp

Method

• Mix mutton, onion, garlic, chili powder, salt, 1 cup of water in a handi, let it cook until tender, ad oil and fry till oil comes on top, add in finely chopped spinach, cook until well mixed, add fenugreek leaves, lastly add your and cream, cook till mixtures smooth and thick.

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Spicy Fried Chicken

Spicy Fried Chicken

Ingredients

• Chicken breast boneless cut in 1 inch cubes ½ kg
• Vinegar 1 tbsp
• Ginger garlic 1 tsp
• Egg 1
• Bread crumbs 1 cup
• Sesame seeds 1 tbsp
• Crushed red pepper 1 tsp
• Crushed coriander 1 tsp
• Chili powder ¼ tsp
• Roasted and crushed cumin ½ tsp
• Turmeric ¼ tsp
• Chat masala ¼ tsp
• Gram flour 3 tbsp heaped
• Hoisen Sauce 1 tbsp

Method

• Mix all above together in paste of coating consistency, marinate your chicken in this for 30 minutes, then spread in bread crumbs, mixed with sesame seeds, deep fry, serve with tamarind chatni.

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Spaghetti Pizzailo

Spaghetti Pizzailo

Ingredients

• Boiled spaghetti 3 cups
• Oil ¼ cup
• Mince 250 gm
• Canned tomato 1
• Tomato puree 1 tbsp
• Mixed herbs 1 tsp
• Salt 1 tsp
• Crushed red pepper 1 tsp
• Black pepper crushed ½ tsp
• Garlic crushed 1 tsp
• Parmesan cheese 1 tbsp
• Parsley chopped 1 tbsp
• Capsicum chopped in tiny cubes 1 cup
• Mushrooms 2 to 3 sliced
• Chopped onion 1 cup
• Hoisen Sauce 1 tbsp
• Chili Garlic Sauce 1 tbsp
• Green Chili Sauce 1 tbsp - optional

Method

• Heat oil in a wok, add garlic and onion, fry till light golden, add mince, fry well, and add to it all the dry seasonings, tomatoes, tomato puree, cover and cook till mince tender and sauce thick. Fold in boiled spaghetti, capsicum, parsley, mushrooms, mix well, serve sprinkled with parsley.

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Banana Spilt Desert Pizza

Banana Spilt Desert Pizza

Ingredients

• Condensed milk 1 tin
• Spur cream ½ cup
• Lemon juice 4 tbsp + 2 tbsp
• Butter 4 ounces + 1 tbsp
• Flour 1 cup
• Caster sugar ¼ cup
• Vanilla essence 1 tsp
• Gelatin 1 tbsp dissolved in ¼ cup water
• Walnuts chopped ¾ cup
• Banana sliced 3
• Pineapples slices cut in half 1 tin
• Chocolate 1 ounce
• Cherries and walnuts for decoration

Method

• In a bowl mix condensed milk, sour cream, lemon juice and vanilla, dissolve gelatin and mix in this, pre heat oven to 180 degrees, beat butter and sugar until fluffy. Add flour with chopped walnuts, mix well, put on a lightly greased pizza pan, prick with fork, bake blind for 20 minutes until golden, remove, cool, arrange 2 bananas on cool crust, pour condense milk filling. Dip remaining banana in lemon juice, arrange on top, along with pineapple, cherries, walnuts, drizzle with melted chocolate, chill and serve.

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Malai Seekh Kabab

Malai Seekh Kabab

 

Ingredients

• Mince ½ kg
• Mint 2 tbsp
• Coriander leaves chopped 2 tbsp
• Cashew nut grinded 8
• Poppy seeds grinded 2 tbsp
• Sesame seeds grinded 1 tbsp
• Onion 1 chopped
• Egg yolk 1
• Salt 1 tsp
• Oil 2 to 3 tbsp
• Malai 2 tbsp
• Green chilies 4
• Ginger garlic 1 tbsp
• Coriander roasted and crushed 1 ½ tsp
• Cumin roasted and crushed 1 ½ tsp
• Allspice 1 tsp
• Black pepper ½ tsp
• Chili powder 1 tsp

Method

• Grind together mint, coriander, cashew, onion, green chilies, ginger garlic, poppy seeds and sesame seeds to a smooth paste, chopperize mince with the grinded ingredients, also add in it salt, coriander, cumin, chili powder, egg yolk and Malai, grind well until smooth, chill for 30 minutes. Pre heat oven to 200 degrees, line an oven tray with foil, form kababs into seekh shape, place in the pan, brush with oil, bake for 15 minutes.

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Asparagus Lentils Salad | Salad Recipes

This is a warm and comforting salad for a cozy meal. I just love my meals simple and nutritious. But with a picky eater (well I am not talking about my son) and a toddler it is almost difficult to make something which is one dish for all. But whenever I can (read as whenever I find some extra time in the kitchen) I sneak in these dishes as a part of my regular lunch menu. This is a perfect dish for side or if you are thinking of eating light, just top it with a little yogurt and you are all set for a yummy lunch.

Ingredients:
Serves - 2
Asparagus - 1/2 a bundle - chopped
Dry Brown Lentils - 1/2 cup
Oil - 1 tsp
Curry powder - 1/2 tsp
Pepper - to taste
Salt - to taste
Cilantro - a handful

Method:
Pick over and soak the lentils in water for about 15 minutes. Take the lentils in a saucepan covered with water. Bring it to a boil and simmer until the lentils are cooked al-dente, about 10 minutes and drain. Heat a wide pan with oil and saute the asparagus for about 2-3 minutes. Add the curry powder and the cooked lentils. Mix well and remove from heat. Add salt and pepper to taste and garnish with cilantro. Serve as a side.

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Corn Pudding

This recipe is just a tiny bit different 

from my corn souffle casserole.

Mixed up and ready for the oven.

 We're having BBQ chicken for dinner tonight and
I think corn pudding/souffle/casserole
is the perfect side dish for BBQ.

 It mixes up in minutes and is a
great pot luck dish too.

It's from Susan Branch. Love reading 

her blog and books. I am a fan.

Her recipes are beautifully illustrated.

 Now I've discovered it's also great for brunch, or

just heat up the leftovers with maple syrup
the next day. 

Corn Pudding

1~14oz can corn, drained

1~14oz can creamed corn

1 C sour cream

1/2 C butter, melted

1 egg, beaten

1 box Jiffy corn muffin mix

1/4 t cayenne

1/4 t paprika for the top

Mix first 7 ingredients and pour into a

buttered 9" square baking dish. Sprinkle 

the top w/paprika, bake in a 350º for 1 hr.

p.s. It's great with warm maple syrup for

brunch too. 8 servings.

Enjoy!

Links: Savvy Southern Style,
Between Naps On the Porch,
Common Ground, Rattlebridge Farm,
My Romantic Home

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pakistani home cooking: Kari Pakora

pakistani home cooking: Kari Pakora: .    Kari Pakora Kari pakora is a beautiful dumplings in a creamy yogurt sauce. Which have a beautiful combination of creamy...

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Kari Pakora

. 

 Kari Pakora

Kari pakora is a beautiful dumplings in a creamy yogurt sauce. Which have a beautiful combination of creamy,smooth  yogurt sauce which is out of this world.

You can serve kari with rice or just eat with spoon.

 Ingredients

1 small onion

1 C. plain yogurt

3 TBS gram flour

2 C. water

salt and pepper

For pakora:

1/4 tsp baking powder

1/4 C. gram flour

3 TBS water

salt and pepper

1/tsp cumin seeds

oil for frying

For bagaar

5 TBS oil

1 tsp cumin seeds

2 cloves garlic

1 tsp cumin seeds

5 curry leaves 

In blender add half onion, yogurt, gram flour, turmeric, and water; blend into smooth sauce. Strain the sauce, then add this mixture to pot. Add salt and pepper cook for 10 minutes, stirring constantly.

Now make a mixture for pakora by adding baking powder,gram flour water salt and pepper and cumin seed mix and fry a teaspoon full in oil until golden and keep aside. When curry gets thick, add fried pakora and cover. In a small frying pan heat oil add 1/2 chopped onion, cumin,garlic, and curry leaves. Pour over curry and serve with white rice. 

curry pakora with white rice

Preparation time: 10 minute

Cooking time: 20 minutes

Serves: 4

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