How to Make Kadi Pakora , Kadi Pakora Recipe

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North Indian Recipe - Khichadi

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Masala khichdi

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Kalakand - Punjabi Sweet

Ingredients

2 1/4 cups grated fresh paneer (cottage cheese)
1 1/2 cups milk powder
1 1/2 cups fresh cream
3/4 cup sugar
1/2 tsp cardamom (elaichi) powder



For The Garnish

1 tbsp almond (badam) slivers
1 tbsp pistachio slivers







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Kachori - North Indian Recipe

INGREDIENTS:

FOR COVER:

1 1/2 cup plain flour

3 tbsp. oil

salt to taste

cold water to knead dough

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Kaachi Keri No Sambhaar

Ingredients

1 raw mango
1 tsp oil
3 tbsp sambhaar

Method 

Peel and cut the mango into small pieces.
Add the oil and sambhaar and mix well.
Serve at room temperature.



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Konijn met Paterbier - Rabbit with Abbey Beer

Ingredients

1 rabbit
chopped onions and carrots
1 or 2 St. Sixtus 8 degree abbey beer
mustard
two slices of (old) bread






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Kheer - North Indian Sweets

Ingredients:

2 litres milk
4 tablespoons sugar
2-3 tablespoons rice(washed well and dried on plate)
a few raisins
a few almonds finely sliced(optional)





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Kulfi - North Indian

Ingredients

Milk                                         1 liter
Sugar                                       150 gms
Saffron                                     a large pinch
Pistachio nuts                            20 nos
Almonds                                   20 nos
Cardamoms                              4 nos
Rose syrup                               for flavoring



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Key Lime Pie

INGREDIENTS:

1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon grated lime




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Krispy Kreme Doughnuts

Ingredients

Doughnut Batter

2 packages of regular or rapid rise yeast
1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup margarine
5 cups all−purpose flour
Vegetable oil

Creamy Glaze

1/3 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla
2-4 tbsp hot water

Khakra - Gujarati Snack

Ingredients

2 cups whole wheat flour
1 cup chopped fenugreek/methi leaves or kasuri methi(dried leaves)
2 teaspoons carom/ajwain seeds
¼ teaspoon chilli powder
½ teaspoon turmeric powder
1 tablespoon oil more for making the khakra
Salt to taste

Khakhra - Gujarati Recipes

Ingredients

500gm Wheat Flour
1 Spoon Ghee
Salt as per Taste
1 Spoon Cumin Seeds
½ Spoon Black Pepper Powder

Read More : Click Here

Karimeen Fry - Kerala Style

Ingredients

Pearl spot fish cleaned and gashed - 4
Red chilly paste or dry chillies - 10 gm
Turmeric powder - 1/2
Coriander powder - 10 gm
Garlic -5 flakes
Ginger paste - 10 gm
Lemon juice - 1 no
Pepper - 1/2 spoon
Small red onion - 5 or 6
Salt - As reqd
Curry leaves - 1 sprig
Oil

Read More : Click Here

#https://www.youtube.com/watch?v=BbAkireNFYI&feature=youtu.be

Kozhakattai - South Indian

INGREDIENTS

½ cup Rice flour (Idiyappam flour)
½ cup Jaggery, powdered
1 cup Water , a pinch Cardamom powder
2 tbsp Chopped coconut,1 tsp Sesame oil

Read More : Click Here

INSTRUCTIONS

add water and jaggery. When jaggery is completely dissolved.Add powdered cardamom, coconut bits to it. Bring to boil.Now add in the rice flour ,keep stirring continuously.
once the flour become thick switch off the stove.grease you hand and press it to bring an oblong shaped dumplings.Arrange in the steamer,grease before you arrange and steam it. Hot steamed kozhukattai is ready to serve.

Kajjikayalu

Ingredients

• 1 cup wheat flour 
•  ½ cup maida 
•  2 cup rava 
•  ghee to roast 
•  oil to fry 
•  1 cup khoya 
•  1 cup milk 
•  3 cup sugar powder 
•  1/4 cup dried coconut 
•  pinch of salt 
•  1 tsp cardamom powder 


Directions

1.  In one bowl mix 1 cup rava & maida, add pinch of salt, 1 tsp ghee & 2 tsp khoya.mix it &  make dough by adding milk in it.keep it aside for 1-2 hour.(this dough is use as a covering for karanji)   
2. Heat a thick based pan with 4-5 tsp ghee. now add 1 cup rava & wheat flour in ghee. roast it 10-15 min on low heat then remove it from fire & let it cool.   
3. Once it get cool add khoya & mix it, then add sugar, cardamom powder, coconut & .(this is a filler for karanji)    
4. Make a small balls (about 15) of dough & roll them in a small puri. place a spoon of mixture at a center  of puri & fold it in a half, stick a folded sections with each other very close to filled mixture(if needed touch it with water). with a cutter cut the excess dough.stuff all the karanji.    
5. Heat a kadhai very hot with ghee & fry all karanji till turns to golden brown.    
6. Karanji can store 15 to 20 days in a air tight container.

Kaju Katli - North Indian,

Ingredients

Badam - 100 gm
Sugar -  100 gm
Silver foil - 1
Cardamom powder - a pinch
Vanilla essence - 2 drops
Cashew - 10



Method

1. Soak badam in water for half an hour.
2. Grind with cashew to a paste.
3. Mix sugar with water, boil and prepare syrup.
4. Add ground paste and stir well.
5. When contents do not stick to the vessel, add essence, mix well and transfer to a greased plate.  
6. Cut into pieces after 20 minutes. 

Kofta Curry - South Indian

Ingredients:

Raw bananas - 2
Dry bread crumbs - 1 tbsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Channa masala powder - 1/2 tsp
Ginger paste - 1 tsp
Coriander leaves - 1 small bunch
Salt to taste
Oil for deep-frying

For Stuffing:

Khoya - milk koa - 2 tbsp
Paneer - 1/2 cup (crumbled)
Almonds - 6 (chopped)
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Nutmeg powder - 1 tsp

For Gravy:

Tomatoes - 2 medium (chop finely)
Fresh coconut - 1 tbsp (Grated)
Red chilli powder - 1/2 tsp
Dhania powder - 1 tsp
Cardamams - 4 powdered
Turmeric powder - 1/2 tsp
Oil - 1 tbsp

Grind into a coarse paste:

Onion - 1 big
Ginger - 1 inch piece
Garlic - 6 flakes

Method :

1. Peel bananas and cut into pieces, add I tsp salt and turmeric powder to boil it til1 tender and mash well.
2. Mix coriander leaves, ginger paste, 11/2 tbsp of dry bread crumps with salt, chil1i powder, chana masala powder and mix properly.

For stuffing:

3. Mash khoya and paneer, nutmeg powder, chopped almonds, chilli powder, garam masala powder add little banana mixture.
4. Make wall nut sized balls and make a hole in the centre to fill the khoya - paneer mixture and re shape like round.
5. Roll in the rest of the bread crumbs.
6. Deep fry in hot oil till light brown and keep aside.

For gravy:

7. Blanch tomatoes in hot water, peel the skin and make into a thick puree.
8. Heat oil and fry the ground paste till light brown, add tomato puree and spice powders with salt. Fry till oil separates.
9. Add grated coconut and 11/2 cups of water and cook till the gravy becomes thick. Add koftas to simmer on a low heat until the koftas becomes soft.
10. Serve hot, garnish with chopped coriander leaves and garam masala powder.

Kalakand - North Indian

Ingredients

2 litres Milk
3/4 cup Sugar 
chopped nuts to decorate (pista, almonds) 
Silver foil (optional)
1/2 tsp. Citric acid dissolved in 1/2 cup water



Method: 

Boil half the milk and add the citric solution as it comes to boil. 
Switch off gas. Once the chenna settles sieve through muslin cloth, 
press out excess water, take in a plate and press down. 
Do not knead. 
Put the remaining milk in a heavy pan and boil to half. 
Add the chenna and boil till the mixture thickens, stirring continuously. 
Add the sugar and continue to cook, stirring all the while till softly thickens in a lump. 
Set in a tray, apply silver foil and sprinkle the chopped nuts.

Kadhi Chawal - Vegetarian

Ingredients (quantity)

Gram flour —50 grams, Cluster beans (gavar) 100gms, Okra 100gms, Drum stick 100gms, 2 tomatoes, Potato 50gms (optional), Yam (suran) 100gms, Brijal 100gms, Lotus roots 100gms (optional), Water 4-5glasses



For Tempering - 

Oil 2tbps, Cumin seeds 1tps, Fenugreek seeds 1tps, Red chilli powder 1tps, Turmeric powder 1tps, Curry leaves 6-7 leaves, Ginger 1 inch

Start cooking

Take the oil in a vessel and heat it, then add cumin seeds, fenugreek seeds and at the end put gram flour. Put it on Medium flame and keep stiring for 10-15 minutes. Most important step is stiring so that the gram flour does not burn. after some time the colour should change to light brown and there will be slight fragrance. Add four glasses of water, add turmeric powder, red chilles and salt to taste. Keep stirring till it boils and there should not be any lumps. Add all the vegetables (except Okra), ginger and curry leaves. Okra needs to be fried before adding. After adding the above vegie, let it boil until all the vegetables are done. If you like the tangy flour, then add the tamarind pulp at this time.

About 10-15 gms should do. Tamarind needs to soaked in water for 15 mins to get the pulp. approx can do this just before you start cooking.