Home / Recipes / Pithaud cake with masala green peas and kadhi

Ingredients


  • Gram flour
  • Ghee
  • Breadcrumbs
  • ¬†Turmeric
  • Salt
  • Curd
  • roast cumin seeds
  • coriander seeds
  • whole red chillies
  • grind coarsely
  • For masala peas:
  • Fresh green peas
  • Onion, chopped
  • Ghee
  • Tomatoes, chopped
  • Cumin seeds
  • Ginger, chopped
  • Green chillies, chopped
  • Coriander powder
  • Red chilli powder
  • Turmeric powder
  • Salt
  • Fresh coriander leaves, chopped
  • Lemon juice
  • For the kadhi:
  • Gram flour
  • Salt
  • Ginger-garlic paste
  • Curd
  • Water
  • For the garnish:
  • Orange zest julienne
  • Basil leaves
  • Coriander sprigs
  • Dill leaves
  • 50 gm
  • 15 gm
  • 5 gm
  • 2 gm
  • 5 gm
  • 10 gm
  • 10 gm
  • 50 gm
  • 20 gm
  • 50 gm
  • 10 gm
  • 5 ml
  • 5 gm
  • 1 gm
  • 5 gm
  • 2 nos.
  • 5 gm
  • 3 gm
  • 2 gm
  • 5 gm
  • 10 gm
  • 5 ml
  • 10 gm
  • 2 gm
  • 2 gm
  • 50 gm
  • 200 ml
  • 6 nos.
  • 2 nos
  • 2 nos
  • 6 nos.

Methods


  • For green masala, heat ghee in pan, add cumin seeds and let it crackle.
  • Add chopped onion, ginger and green chillies and saut√© well.
  • Add tomatoes, green peas and red chilli, coriander and turmeric powders. Cook until the green peas are done.
  • Add salt and finish with lemon juice and chopped coriander leaves.
  • For the pithaud cake, whisk curd and gram flour together
  • Add turmeric and kadhai powder, salt and mix well (it should be thick like a batter).
  • In a kadhai, heat ghee, add the above mix and cook on a slow fire.
  • When it becomes a little thick and leaves sides of the kadhai, remove from fire.
  • Take a 1-inch deep grease tray, add this curd mix and let it cool.
  • Cut into round shapes with a mould and grill it for 2-3 minutes from the both sides.
  • For the kadhi, combined all the ingredients of the kadhi and leave it on fire to reduce it.
  • When thick, turn off the gas and cool it.
  • Arrange the pithaud cake with the green peas masala on top and kadhi. Garnish with orange zest, basil leaves, coriander and dill leaves.
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