Vegan Kadhi-Pakora скачать в хорошем качестве

Vegan Kadhi-Pakora

Mouthwatering dairy free kadhi-pakora that tastes just like the real thing! Ingredients: (serves 8) For Kadhi: Gram flour 1.5 cups Water 11 cups (+1 cup more if it gets too thick as it cooks) Cashews 1/2 cup Olive oil 2 tbsp Fenugreek seeds 1 tsp Whole red chili 2 Crushed red chili flakes 1 tsp Coriander powder 1 Tbsp Turmeric powder 1.5 tsp Red chili powder 1 tsp Dried fenugreek leaves 2 Tbsp Diced red onion 1/2 cup Grated ginger 1 Tbsp Minced garlic 1 Tbsp Tomato paste 1 Tbsp Lemon juice 3/4 cup For Pakoras: Frozen spinach 1 cup Diced red onion 1 cup Gram flour 1/2 cup Pink salt 1 tsp Garlic powder 1/tsp Red chil powder 1 tsp Directions: Soak cashews in 1 cup of hot water for 2 hours. Then drain and rinse them to get them ready for use. In a large enough pot heat olive oil, then turn the heat to medium-low. To the hot oil add the fenugreek seeds and let them turn lightly golden brown (they brown quickly so keep an eye - it may take less than a minute). Add onions and sauté to a lightly golden brown color. Also, add whole dried red chili broken up in half pieces to the sautéing onions. Add garlic, ginger and sauté for 10 seconds. Add coriander powder, turmeric powder, red chili powder and sauté till the smell of turmeric cooks out (about 10 to 15 seconds). keep the heat on low medium. Turn the heat off and proceed to make the gram flour cashew mix. In a high speed blender add cashews and about 3 cups of water to create a silky smooth paste. Add gram flour to the cashew paste in the blender and add 3 more cups of water or a little more to form a lump free smooth blend. Now turn on the heat under the sautéed onion and spices. Add the cashew and gram flour liquid to this pot while stirring and incorporating the onions and spices from the bottom of the pot as you add the liquid. Add remaining 5 cups of water and continue stirring to avoid it sticking to the base of the pot. Keep the heat on medium high and continue stirring till the liquid starts to boil. Now, turn the low while maintaining the boil. The mixture thickens as it cooks. You can add another 1 or 1.5 cups of water if it gets too thick. Kadhi thickens and turns a pretty yellow color as it boils. Keep stirring. Add salt and crushed dried fenugreek leaves to the kadhi. Allow it to cook for 12 to 15 minutes on low heat after it starts to boil. Stir occasionally. Add 3/4 cup of lemon juice and boil for 3 to 5 minutes and then turn the heat off. Now make pakoras: Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. In a bowl add thawed chopped frozen spinach, diced onions, gram flour and all the seasonings. Also add 1 tsp of olive oil to this mix. Mix all the ingredients well to make a thick batter. No water needed since the thawed spinach had enough moisture. Drop teaspoon full of batter a centimeter apart from each other on a parchment lined baking tray. Bake for 20 to 25 minutes in a preheated oven at 400 degrees Fahrenheit (till golden brown). Remove from the oven when done. Add to the Kadhi and Kadhi-pakora is ready! Enjoy with rice or grain of your choice    • Meal in a Bowl   Grain Options   Also great with roti or naan    • Vegan Naan   Visit us on: Website - https://www.vegancafe21.com YouTube -    / vegancafe21   Instagram -   / vegancafe21   Facebook - https://www.facebook.com/Vegan-Cafe21... #vegan #govegan #eggless #diaryfree #healthylifestyle #cooking #homecooking #recipe #easyrecipes #gramflour #kadhi #pakoras #punjabikadhi