The speaker shares a recipe for making Kadhi, a popular Indian dish, with soft and spongy pakodas (fritters). To make the pakodas, gram flour, celery, salt, and water are mixed together, and the batter is beaten well to remove lumps. The mixture is then tested by adding a small amount of batter to water to check its consistency. The pakodas are fried in oil until they are golden brown and cooked through.
To make the curry, curd, gram flour, turmeric, ginger paste, and salt are mixed together, and the mixture is cooked in oil with fenugreek seeds, asafoetida, and curry leaves. The curry is then simmered for about half an hour until it thickens, and the pakodas are added to it.
Finally, a tadka (tempering) is made by heating oil with mustard seeds, asafoetida, and curry leaves, and it is added to the curry. The dish is then served hot, garnished with coriander leaves. The speaker provides tips and variations throughout the recipe, and encourages viewers to share their feedback and suggestions in the comments section.
Here are the key facts extracted from the text:
1. The recipe is for making Kadhi, a popular Indian dish.
2. The ingredients for making pakodas (fritters) include gram flour, celery, salt, and water.
3. The pakoda batter should be beaten well to make it smooth and free of lumps.
4. The pakodas should be fried in oil, but not too much oil, to coat them evenly.
5. The flame should be low to medium to cook the pakodas properly from inside.
6. The pakodas should be cooked for about 5-6 minutes on each side.
7. The ingredients for making Kadhi curry include curd, gram flour, turmeric, ginger paste, salt, and water.
8. The curd should be well sour to make the Kadhi taste good.
9. The Kadhi curry should be cooked for about half an hour on low flame, stirring continuously.
10. The pakodas should be added to the Kadhi curry before turning off the flame.
11. The Kadhi should be cooked until it reaches a thick consistency, but not too thick.
12. A tadka (tempering) of oil, mustard seeds, asafoetida, and curry leaves should be added to the Kadhi before serving.
13. The Kadhi should be served hot, garnished with coriander leaves.