Recipes for haldi
Channa Dal With Green Capsicum Recipe
Channa Dal and Capsicum Ingredients:
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Channa Dal With Green Capsicum
Channa dal (boil before cooking).
- oil
- curry Pata with stick
- red chili powder.
- haldi
- sabout zeera
- kolonji.
- lazan.
- adrak
- salt
- green capsicum (shimla mirch)
- yogurt ( patah hona chayia)
- hara dhaniya
- piyaaz
How to make Channa Dal With Green Capsicum
- Soak the channa dal in water and keep it for 1 or 2 hrs.
- Then in a cooking pan add water,salt and channa ki dal and boil it for 15 to 20 mint.Don’t boil much otherwise it will be soft.
- In a fry pan add little oil and add piyaaz of arc shape ‘c’ fry it
- When the piyaaz is fried take half piyaaz from the pan and put in to other plate.
- Then half piyaaz which is in pan in that add curry Pata with danda mix them then add red chili powder,haldi, sabot zeera, kolonji, lazan adrak paste and green chilies and salt.
- Then take the curry Pata stick (danda) from the pan and add boiled channa dal and then add shimla mirch and mix it.
- Then add yogurt and mix it.
- Then us ko dum per rak duo for 10 mint on low flame and when its ready garnish with garam masala and hara dhaniya serve with naan .
Rajasthani Kadhi & Pakora Recipe
Ingredients for Rajasthani Kadhi
For the kadhi
- 4 cups curds (dahi), beaten
- 2 tbsp besan (Bengal gram flour)
- 1/4 tsp turmeric powder (haldi)
- salt to taste
For the pakodis
- 1 cup besan (Bengal gram flour)
- 2 tbsp chopped coriander (dhania)
- 1/4 tsp turmeric powder (haldi)
- a pinch of baking soda
- 1 tsp cumin seeds (jeera)
- 2 green chillies, finely chopped
- salt to taste
- oil for deep-frying
For the tempering
- 12 mm. (1/2″) stick cinnamon (dalchini)
- 2 cloves (laung / lavang)
- 2 whole dry kashmiri red chillies
- 1/2 tsp fennel seeds (saunf)
- 1/2 tsp coriander (dhania) seeds
- 1/2 tsp cumin seeds (jeera)
- 1/4 tsp fenugreek (methi) seeds
- 2 tsp grated ginger (adrak)
- 4 to 6 curry leaves (kadi patta)
- 1/2 tsp chilli powder
- 2 tbsp oil
How to make Rajasthani Kadhi Pakora
For the pakodis
- Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
- Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
- Deep fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.
For the kadhi
- Heat the oil in a pan and fry the ingredients for the tempering for 2 minutes. Keep aside.
- Mix the curds, gram flour, turmeric powder and salt with ½ cup of water and bring to a boil. Pour the tempering over the mixture.
- Simmer for 10 to 12 minutes.
- Add the pakodis to the hot kadhi and mix well. Serve hot.
Preparation Time: 15 mins
Cooking Time: 30 mins
Serves 4
