Pujabi Kadhi pakora

 Delhi, Gorakhpur, Ramagundam we have had lovely Punjabi friends. Their liveliness and good food culture is just amazing. Their food used to be simple.... not at all ostentatious and out rightly delicious. Dal, roti ,salad  and yogurt with a pickle on side or rice kadhi. I recall my Gorakhpur days, some days after coming back from school, I used to find my house locked... and immediately could hear Sood aunty shouting, "Aa gayi" ( have you come?) and a jump across those mehendi (henna)hedge, I used to be at my neighbour's place with absolutely no hint of inhibition. Bindu didi used to make rotis and I used to sit on the kitchen counter top and eat a roti or two. Aah....blissful little rotis. Bindu didi, Lucky bhaiya I remember you dearly and now that I know to make kadhi fairly ok, you must visit me.
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Ingredients:

For Pakora

• 1/2 cup Gram flour/ Besan
• 1/4 cup Chopped onion
•  1 tsp Ajwain
• 1 tsp Red chilli powder
• 1 tsp Chopped ginger
• Oil for deep frying 
• Salt 

For kadhi

• 1 cup  yogurt
• 1/4 cup Gram flour/ Besan
• 2 no. Dry red chili whole
• 1 tsp Turmeric powder. 
• A pinch Asafoetida 
• 2 tbsp Oil
• Salt As per taste

 Method:

For Pakora

• Mix the ingredients and with a spoon full add on to the heated oil
• Fry till golden brown
• Keep aside

For Kadhi

• Beat Yogurt and mix gram flour/ besan in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water. 
• Heat oil in a Kadhai. Add dry red chili. Add Gram flour/ besan and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
• Add pakodas to the kadhi ( with  additional tempering of mustard and cilantro - optional)

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If the strawberries you got are all sour - make a raita  with strawberry, mint leaves, a little sugar and salt, add tempering  to make it all yummy

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