Delhi Kök Vegan

Kadi Pakoda with Jeera Rice is a popular North Indian dish consisting of a yogurt-based curry with gram flour fritters (pakodas) and cumin-flavored rice. Here are the detailed ingredients for both components:

Kadi Pakoda Ingredients:

For the Pakodas (Fritters):

1. Gram Flour (Besan): 1 cup
2. Onions: 1 medium, finely chopped
3. Green Chilies: 1-2, finely chopped
4. Coriander Leaves: 2 tablespoons, chopped
5. Red Chili Powder: 1/2 teaspoon
6. Turmeric Powder: 1/4 teaspoon
7. Asafoetida (Hing): A pinch
8. Baking Soda: A pinch (optional, for fluffiness)
9. Salt: To taste
10. Water: As needed to make the batter
11. Oil: For deep frying

For the Kadi (Yogurt Curry):

1. Yogurt: 2 cups, whisked
2. Gram Flour (Besan): 2-3 tablespoons
3. Water: 4 cups
4. Turmeric Powder: 1/2 teaspoon
5. Red Chili Powder: 1/2 teaspoon
6. Ginger-Garlic Paste: 1 teaspoon
7. Salt: To taste

Tempering for Kadi:

1. Oil or Ghee: 2 tablespoons
2. Mustard Seeds: 1 teaspoon
3. Cumin Seeds: 1 teaspoon
4. Fenugreek Seeds: 1/2 teaspoon
5. Asafoetida (Hing): A pinch
6. Dried Red Chilies: 2-3
7. Curry Leaves: 8-10
8. Onion: 1 medium, sliced (optional)
9. Tomato: 1 medium, chopped (optional)

Jeera Rice Ingredients:

1. Basmati Rice: 1 cup
2. Water: 2 cups
3. Cumin Seeds (Jeera): 1 teaspoon
4. Bay Leaf: 1
5. Green Cardamom Pods: 2
6. Cloves: 2-3
7. Cinnamon Stick: 1 small piece
8. Ghee or Oil: 2 tablespoons
9. Salt: To taste

Preparation Steps:

Pakodas:

1. Mix all the ingredients for the pakodas in a bowl to form a thick batter.
2. Heat oil in a deep frying pan.
3. Drop small portions of the batter into the hot oil and fry until golden brown.
4. Remove and drain on paper towels.

Kadi:

1. In a large bowl, whisk together the yogurt, gram flour, water, turmeric, red chili powder, and salt until smooth.
2. In a large pot, heat oil or ghee and add mustard seeds, cumin seeds, fenugreek seeds, asafoetida, dried red chilies, and curry leaves.
3. Once the seeds splutter, add ginger-garlic paste and sauté for a minute.
4. (Optional) Add sliced onions and chopped tomatoes, and cook until soft.
5. Pour the yogurt mixture into the pot, stirring continuously to avoid lumps.
6. Bring to a boil, then reduce heat and let it simmer for 20-30 minutes, stirring occasionally.
7. Add the fried pakodas to the kadi and let it simmer for another 5-10 minutes.

Jeera Rice:

1. Rinse the basmati rice under running water until the water runs clear. Soak for 20-30 minutes and then drain.
2. Heat ghee or oil in a pot and add cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick.
3. Once the spices release their aroma, add the drained rice and sauté for a minute.
4. Add water and salt, and bring to a boil.
5. Reduce heat to low, cover the pot, and let the rice cook until all the water is absorbed and the rice is tender (about 15-20 minutes).
6. Fluff the rice with a fork before serving.

Enjoy your Kadi Pakoda with Jeera Rice!

For a dish like "Hiriyali Chaap," which features a green, herb-infused marinade or gravy, the ingredient list typically includes:

1. Soy Chaap: The main ingredient, made from soybean protein, serving as a vegetarian substitute for meat.

2. Spinach: Fresh spinach leaves are often used to give the dish its green color and add nutritional value.

3. Coriander Leaves (Cilantro): Fresh coriander leaves are used for their vibrant green color and fresh flavor.

4. Mint Leaves: Fresh mint leaves are added to give a refreshing taste and enhance the green color.

5. Green Chilies: Green chilies are used to add heat and a spicy kick to the dish.

6. Yogurt: Yogurt is commonly used in the marinade to tenderize the chaap and add a tangy flavor.

7. Ginger-Garlic Paste: A paste made from fresh ginger and garlic is often used to add aroma and depth of flavor.

8. Spices: Various spices such as garam masala, cumin powder, coriander powder, and salt are used to season the dish.

9. Lemon Juice: Fresh lemon juice is added for acidity and to enhance the flavors of the herbs.

10. Oil or Butter: Used for cooking the chaap and in the marinade to help coat and flavor the chaap.

11. Cream (optional): Fresh cream can be added for richness and to balance the flavors if desired.

The specific ingredients and their quantities may vary based on the recipe and personal preferences. The herbs and spices are blended into a paste that coats the soy chaap, giving it a distinctive green color and fresh, herbaceous flavor

For a dish like "Makhni Chaap," which is a variation of "Malai Chaap" with a buttery tomato-based gravy, the ingredient list typically includes:

1. Soy Chaap: Soy chaap is the main ingredient, made from soybean protein. It serves as a vegetarian substitute for meat.

2. Butter: Butter is a key component of the creamy and rich Makhni gravy, providing flavor and richness.

3. Tomatoes: Fresh tomatoes are used to create the base of the Makhni gravy. They are typically cooked down to a thick sauce to provide sweetness and acidity to the dish.

4. Cream: Cream is added to the gravy to enhance its richness and creaminess. It adds a smooth texture and velvety mouthfeel to the dish.

5. Yogurt: Yogurt may be used in the marinade for the soy chaap or added to the gravy to provide a tangy flavor and tenderize the chaap.

6. Spices: Various spices such as garam masala, turmeric, coriander powder, cumin powder, chili powder, and others are used to season the dish and add flavor.

7. Ginger-Garlic Paste: A paste made from fresh ginger and garlic is often used to add aroma and flavor to the dish.

8. Onions: Onions are typically used to add sweetness and depth of flavor to the Makhni gravy.

9. Cashew Nuts (optional): Cashew nuts may be added to the gravy to enhance its creaminess and provide a slightly nutty flavor.

10. Garnishes: Garnishes such as chopped coriander leaves, cream, and sliced green chilies may be added for presentation and additional flavor.

The specific ingredients and their quantities may vary based on the recipe and personal preferences. 

For a dish like "Malai Chaap," the ingredient list typically includes:

1. Soy Chaap: Soy chaap is the main ingredient, made from soybean protein. It is a vegetarian substitute for meat and is often used in Indian cuisine to make various dishes.

2. Malai (Cream): Malai, or cream, is used to create a rich and creamy gravy or marinade for the soy chaap. It adds richness and enhances the flavor of the dish.

3. Yogurt: Yogurt may be used to marinate the soy chaap or added to the gravy to provide a tangy flavor and tenderize the chaap.

4. Spices: Various spices such as garam masala, turmeric, coriander powder, cumin powder, chili powder, and others may be used to season the dish and add flavor.

5. Ginger-Garlic Paste: A paste made from fresh ginger and garlic is often used to add aroma and flavor to the dish.

6. Onions and Tomatoes: Onions and tomatoes are commonly used to create the base of the gravy, adding sweetness and acidity to balance the flavors.

7. Fresh Cream: Fresh cream may be added to the dish to enhance the richness and creaminess of the gravy.

8. Garnishes: Garnishes such as chopped coriander leaves, green chilies, and cream may be added for presentation and additional flavor.

The specific ingredients and their quantities may vary based on the recipe and personal preferences.