Ajwaini Tadka pulav

Some of the strong flavors are coming together in this recipe. As the title says, the basic seasoning or the tadka for this pulav is ajwain or the carom seeds,and nothing else!

Typically, the tadka consists of cumin seeds, Hing(asafoetida) turmeric and such. But here, in this recipe I have not added anything except a teaspoon of Ajwain. I could not believe the dens flavor of ajwain once the dish was done.

Now, this dish may not be for all. because, I know, many people hate Ajwain. But for those who Love them, like me, you are in for a treat.

I love ajwain in many cases, like parathas, masala buttermilk, pakodas etc. So here is another dish with Ajwain.

Along with Ajwain, the pulav also have other usual strong flavors of ginger-garlic paste and  garam masala.

What we need:
2 cups of cooked Basmati rice

1 cup of mixed vegetables

1 tomato sliced

1 onion sliced

3 tbsp oil

1 tsp ajwain

1 tsp garam masala

1 tsp ginger garlic paste

1 tsp red chilli powder

salt.

Ajwain seeds

Method:

In a pan heat oil and add the Ajwain

once ajwain crackles, add the onions, tomatoes and mixed vegetables. Add Ginger garlic paste and saute for few minutes until the raw flavor is gone and then add salt

next add the spices and fry until the oil separates

turn off the flame.

Add the cooked rice to the vegetables and mix well. adjust salt.

Onion Pakoras

I want to dedicate this post to my cosister’s mother in law, as it was from her I ever first learnt to make good pakodas.

Thank you, Ma 🙂

Super simple super spicy!

Lots of onions coated with gram/ chickpea flour and seasoned with all the spicy stuffs like ginger,green chillies, pepper powder.

The curry leaves or mint leaves adds an extra zing for these crisp fritters.

The Carom seeds ( Ajwain) gives a nutty strong aroma, while the turmeric and asafoetida are doing their jobs as well, by adding more depth and flavor for the pakoras.

A superb, all time classic,  tea time snack. A rainy day becomes more cozy and warm with these by your side , served with a cup of hot tea or coffee.

Onion pakoras

2  medium white  / red onions sliced lengthwise

1 cup of gram flour/ chickpea/ besan flour

10 green chillies finely minced

1 tsp ajwain seeds( carom seeds)

1 tsp turmeric

2 tbsp finely chopped ginger

1 bunch of mint finely chopped/ 1 stalk of curry leaves chopped

1 tsp black pepper powder

salt to taste

water just to sprinkle and bind

1/4 cup of rice flour( optional) for more crispiness.

Oil for deep frying

In a large bowl ,dump all of the above ingredients. Use your hands to mix evenly all of the items in the bowl. make sure the onion slices separate and gets evenly coated with flour.

once everything is uniformly mixed, sprinkle about 1 tbsp of water just so the mixture gets wet. when you form a lump with your fist , everything should hold together.

once the mixture is ready and the oil is hot, take spoonfuls of the onion mixture and carefully slide them in hot oil.

Deep fry until golden brown. Serve hot with ketchup or green chuteny.