Andhra Pradesh Recipes

Click to View Map Dahi Kadhi With Pakodis       Serves 5 Ingredients 2 cup beaten slightlysour curds 1 tbsp. coriander leavesfinely chopped 2 tbsp. gram flour 1 tsp. ginger mashed 1 tbsp. desiccatedgrated coconut 1/2 tsp. turmeric powder 1 tsp. garlic crushed   For pakodis Ingredients 1/4 cup gram flour 2-3 pinches turmericpowder 1/2 tsp. green chilies finely chopped salt to taste 1 tbsp. coriander leaves finely chopped oil to deep fry 1 pinch sod bicarb   For seasoning Ingredients 2 tbsp. oil 1/2 tsp. mustard seeds 1 red chili broken 2 stalks curry leaves 1/2 tsp.cumin seeds   Method For pakodis Mix all ingredients except oil. Add enough water to make a thick batter. Drop a few lumps at a time in hot oil. Deep fry till golden For kadhi Grind garlic, ginger together, to a smooth paste. Beat curds till smooth. Add 2 cups water and gram flour. Beat again till no lumps are left. Strain through a sieve. Add roasted coconut, ginger-garlic paste and salt. Put to heat, stirring continuously, till boiling starts. Once boiling, simmer on low for 5-7 minutes. To proceed Heat oil in a small pan, add seeds, and allow to splutter. Add chili and curry leaves, stir, and pour onto hot kadhi. Add bhajiyas, stir and cook further for 2-3 minutes. Garnish with finely chopped coriander leaves. Serve hot with kushkha. NUTRIENT COMPOSITION PER SERVING MACRONUTRIENTS MICRONUTRIENTS Energy (Kcal) 227 Carotene  ( μg ) 442.07 Protein (g) 3.95 Vitamin C (mg) 8.61 Carbohydrate (g) 8.97 Mg  (mg) 20.92 Fat (g) 19.51 Na  (mg) 24.35 Fibre (g) 0.34 K  (mg) 146.56 Minerals (g) 0.81 Mn  (mg) 0.21 Calcium  (mg) 77.6 Zn  (mg) 0.24 Phosphorus  (mg) 88.77 Cr  (mg) 0.002 Iron  (mg) 0.85     Modification Avoid using pakori in kadhi