Not everything needs to be picture perfect…

One question piques me quite often. Should cooking a dish be always based on available light for tabletop photographs? I hate to boost the ISO (light sensitivity of camera sensor), as it introduces unwelcomed grains. But, at times, I settle for a compromise. But then again, why am I making decisions based on just a photograph. Yes, I love my social media pages, be it the Instagram or the Facebook Page. The support and accolades from my followers mean a lot to me. Can’t be more grateful. But, that can’t be the solitary reason for you to light up the stove. The biggest pleasure comes when my kiddo lifts his heels temporarily to catch a glance on what’s cooking and exclaims with wonder. The guilt of social media addiction fades away and I put in all my heart to create a meal not necessarily a picture-perfect exposure.

Some benefits of cooking early and catching the natural light, is you are free to spend the rest of the evening with undivided attention to your family.

This one took its own sweet time to complete and yes, I did savor it by spending some leisurely time without looking out at the fading light. Presenting the regular Kadhi with an irregular dash of meat. The pakoras are made with Chicken. The dish bore out of an afterthought when I had to deal with a little too many chicken pakoras. I decided to add them to a kadhi. Try it…it will tingle your imagination so will your taste buds.

Chicken kadhi pakora

photo of Chicken kadhi pakora
Recipe of Chicken kadhi pakora

Preparation time: 20 min
Serves: 2-4
Cooking time: 30 min

Ingredients

Chicken 400 gms
Chickpea flour (Besan) 100 gms
Curd 5 tbsp
Onion 1
Curry leaves 10-12
Mustard Seeds ½ tsp
Fenugreek seeds ½ tsp
Asafoetida ¼ Tsp
Dried red chilies 2-3
Red chili powder 1/8 tsp
Turmeric powder 1 Tsp
Green chilies 1 – 2 slit lengthwise
Water
salt
Oil

Method

  1. Cut the chicken pieces into 2- 3 cm cubes. Make a batter with 40 gms besan and a little water. It should not be too runny. Thinly slice half the onion and add it to the batter along with chicken, salt and a little turmeric. Mix everything well. Heat oil in a pan. Make tiny balls that have a little chicken and onion as well. Fry the pakoras till crispy and golden.
  2. For the kadhi
    In a bowl take the chickpea flour ( Besan), add a little water, turmeric and make a batter. Add two cups of water to the curd and whisk to form a lighter solution. Mix the chickpea flour batter with the curd mixture to form an even solution. Heat oil in a pan adds a little asafoetida followed by mustard seeds, fenugreek seeds, curry leaves, and green chilies. Add the sliced onion and let it become translucent. Slowly pour the curd and chickpea flour mixture. Use a silicone whisk to avoid lump formation. Keep stirring. Add salt and water when needed. Let the kadhi cook over low heat and stir occasionally. It takes to be minutes to cook. Add the chicken pakoras ( fritters) and cook for another few minutes.
  3. Final tempering
    After pouring into the serving dish you can choose to temper the kadhi to enhance its taste. Heat a little clarified butter and add mustard seeds. When the seeds splutter, add the curry leaves and the dried chilies. Add the red chili powder at last just before adding the temper to the kadhi. Enjoy with warm rice

 

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