Kadhi Pakora- Fritters in yogurt base gravy

 Hello Sweeties!!!! Life is getting busy with the heat and lazy weekends. Such times you want to spend minimum time in the kitchen and  go for simple easy meals. 

Rain has been a regular feature in NJ this summer, so we are making a lot of khekda bhaji's to keep up with the rains. It is an uncompromisable ritual in Ashland, that when it rains we make bhaji. 

But we do face leftover bhaji issues. Once cold and limp, these once hard to land on the plate fritters lie around like unwanted pieces of furniture. Not to go anything to waste, Ms. Ash transforms them into Kadhi Pakodas, The menu teams well and its surely a hit, make bhaji for snacking with tea and then simple rice and kadhi meal for dinner.

You will need;
1 cup thick Yogurt
1 tbspn Besan
2 Cups water
leftover Khekda Bhaji
Few Curry leaves
1 tsbpn grated ginger
2 cloves,
1 tspn sugar
small lump of Jaggery
salt to taste
and pinch of black pepper powder

Tempering; 
1 tbspn Ghee/ Clarified Butter
1 tspn jeera/Cumin Seeds
1/s tspn hing/Aesafodita
1 tspn Corriander seeds
1 tspn Fenugreek Seeds
1 Green Chili-Slit

Take yogurt in a bowl add water and besan.. and mix well, as no lumps should be formed...heat this mix in a pot.. to this add the jaggery, salt, sugar, cloves and pinch of black pepper powder and grated ginger....Simultaneously make the Tempering in a diff pan.

For tempering;
In a pan heat some Ghee.. add  cumin seeds, Coriander and Fenugreek seeds, hing, curry leaves and green chilies.. let them splutter.. then add this to the yogurt mix...and boil the whole thing for 5-6 mins on low to medium heat.. garnish with cilantro and enjoii this with the khichadi or plain rice.