Kadhi pakode ki recipe

For making besan pakora for Kadhi, ensure they are soft. Else it will spoil you Kadhi flavor too.


  1. Besan (1/2 cup)
  2. chopped onion (1)
  3. Salt as per taste
  4. Eno (1/4 packet) or baking soda (pinch of 1/4 tbsp )
  5. water
  6. oil for frying
  7. Spices as per taste (Red chilli, garam masala, kasuri methi)


Steps to follow:

  1. Mix 1/2 cup besan, chopped onion, eno or baking soda (to add softness) ,salt, red chilli and other spices in a bowl.
  2. Add water in small quantities and make very thick batter. Keep  on stirring to avoid lumps.
  3. Heat oil in a pan on medium flame. Once hot, start adding small patches using spoon to oil. let it be for 2min, then turn them upside down.
  4. Once done, take them in a plate having tissue. soak oil as much possible and then add it to Kadhi made.

Punjabi Kadhi ki recipe..my style !!

Hello friends, so i am back with my new recipe..Punjabi kadhi with pakora. All the kadhi preparing ways are similar, but only difference is in their taste of spices. You can serve it with Rice or chapati both. Enjoy the delicious and lip smacking Kadhi prepared with my recipe. One imp thing, Kadhi gets it flavor only when left to get thicker over low flame. So do not hurry up cooking it, else it will lack flavors.

Preparation Time: 20 minutes
Cooking Time: 1hr
Serves: 4 servings

Ingredients for Kadhi:

  1. 1 Cup sour curd
  2. 1/2 cup besan (gram flour)
  3. onion
  4. Turmeric powder (1/4 tbsp)
  5. water ( as required)
  6. salt as per taste


Steps to follow:


  1. Beat curd and 1/4 cup besan in a bowl with hand beater or blender.
  2. Add 1½ cups water, turmeric powder ,onion and salt. Blend all ingredients until smooth batter is ready. Ensure that there are no lumps.
  3. Now take a pan, heat it up. Pour this solution to it.
  4. Cook on medium flame for approx. 10-15 minutes. Stir occasionally in between to prevent sticking. If mixture becomes very thick, keep on adding water in small qunatities & again stir. Again cook more for 3-4 minutes. It should have pouring consistency. You will it boiling.
  5. Now reduce the flame to low and and keep Kadhi for 30 mins approx. This will help it to get thick.
  6. Meanwhile prepare pakora for kadhi.
  7. Also now we can prepare Tadka for Kadhi. Heat 1 tablespoon oil in a small pan on low flame. When oil is medium hot , add zeera (1/4 tbsp), kadhi patta(wash it nicely,6-7) , chopped onion (1) , Rai (10-11), lal mirch(1/4 tbsp) ,adrak lehsun paste (1/2 tbsp), heeng(1/4 tbsp)
  8. Sorte it well. once done, remove the pan and immediately pour it over prepared kadhi.
  9. Now you can stir it well and add Pakora too.

Enjoi amazing tasty Kadhi with rice 🙂

Please share your feedback and comments !!


North Indian Delights @ Made in punjab

Made in Punjab is a famous restaurant by Zorawar Kalra. It has many outlets in different cities like Noida, Bangalore. As the name suggests it serves the very famous and delicious North Indian Punjabi delicacies, which are rich in flavor with spicy preparations and traditional to the core.

I visited this restaurant with my family at Dlf Cyber city, ground floor, near Farzi cafe.Since it was a friday night, this place was heavily packed. Since we reserved the seats, didn’t face any problem. As we entered, they have beautiful, spacious ambience.Comfortable seating areas with enough space for movement. Very cozy and warmth. They have a diff bar area , family sitting area and buffet section.Punjabi tracks been played on the background.

We started with Tokri Chaat and the Popeye Paaji ki Chaat (5/5). Chaats were lip smacking, fully stuffed and crunchy served in Dahi with chutney, murmure & anaar  toppings. Paneer Barrel Tikka(5/5) – Their own version of the classic Paneer Tikka, having crispy paneer balls soft & juicy from inside, stuffed with dry fuits. We also tried honey chilli potato(4/5), which was served hot and cripsy. The servers ensured that every table has chutney, onions and papads in full. Loved the presentation.


In non veg, we ordered Lol (5/5), mutton minced patty(4/5), murgh malai tikka(4/5) and roasted chicken (4/5). Everything was properly cooked and full of juicy flavours. In cocktails, we had Nashili Chai (5/5) which is their own unique tea concoction with an vodka flavor @ d end & served with cutting chai glasses each stuffed with orange slice. 3 diff types of shots, booming with liquid nitrogen. In mocktail, we tried spicy guava (5/5), full of spicy-ness and flavor.

Since we were full, we ordered less in Main course. Daal Makhani (5/5) with  rice & Lachcha paranthas are my all time fav. Everything was served hot with amazing presentation. Dal Makhani was bang on. full of flavours , aroma and texture, how a punjabi would love and go mad for. At end, on chef’s recommendation, we tasted Guchchi Pulao (5/5).It was a medium spicy rich dish prepared as an assortment of rice, spices , veggies and guchchi (mushroom). It was lip-smacking delicious. Must try!!

From their dessert section, we tried nukkad jalebi(5/5) with rabri and stuffed gulab jamun. Jalebi was amazingly sweet and well flavoured with rabri. Stuffed gulab jamun were filled with hot chocolate and had an amazing presentation.


Will definitely visit this place again !! Amazing hospitality and perfect food combo !!

Find this restaurant at :
Made In Punjab Menu, Reviews, Photos, Location and Info - Zomato

What the ratings stand for: 5 = Excellent, 4 = Very Good, 3 = Good, 2 = Fair, 1 = Disaster.

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What is hdfs (Tutorial Day 9)

HDFS stands for Hadoop Distributed File System. It is designed to provide a fault-tolerant file system designed to run on commodity hardware. It uses a master/slave architecture in which one device (the master) controls one or more other devices (the slaves). The HDFS cluster consists of a single NameNode and a master server manages the file system namespace and regulates access to files.

Namenode is the centerpiece or master node of  HDFS. It only stores the metadata of HDFS and no data – means the directory tree of all files in the file system, and tracks the files across the cluster. The data is actually stored in the DataNodes. NN knows the list of the blocks and its location for any given file in HDFS. With this information it knows how to construct the file from blocks. NN is so critical that if its down or has any fault, HDFS/Hadoop cluster is inaccessible. NN is a single point of failure in Hadoop cluster. NameNode is usually configured with a lot of memory (RAM). We generally have Secondary NN to cover up this kind of failures, but they are manual start-up.

DataNode is known as Slave nodes & is responsible for storing the actual data in HDFS. NN & DN are in constant communication. When a DataNode starts up it announce itself to the NN along with the list of blocks it is responsible for. When a DataNode is down, it does not affect the availability of data or the cluster. NN will arrange for replication for the blocks managed by the DN that is not available. DataNode is usually configured with a lot of hard disk space. Because the actual data is stored in the DataNode.

More features of HDFs:

  • Single Master node, along with secondary Namenode (in Hadoop 1.x, secondary NN is manual start up, whereas in Hadoop 2.x we have automated failure recovery using secondary namenode)
  • Multiple Data nodes cluster (also called slave deamons)
  • Every block has a fixed size
  • Example: We have a NYSE data file of 39 mb. So if my datanode has block size defined as 27mb each, then we will get 2 files created in HDFS .One of 27mb and one of 12mb


HDFS Architecture 



                                                                                             Image credit: Google
  • Client is a application running on our machines which is used to interact with NN and DN, Job tracker etc. It is used for User interaction and is called HDFS client.
  • A Hadoop Cluster is a collection of racks. A rack is a collection of 30 or 40 nodes that are physically stored close together and are all connected to the same network switch. Network bandwidth between any two nodes in rack is greater than bandwidth between two nodes on different racks. In other words, a rack is the hard-disk or storage area of HDFS.
  • Client interacts with NN using SSH and not http.
  • To maintain fault tolerance on Hadoop system, we maintain replicate data. Minimum no. of replicas required by HDFS is 3. It can configured by admin too, but redundancy is necessary to be done
  • When a file is written to HDFS, it is split up into big chucks called data blocks, whose size is controlled by the parameter dfs.block.size in the config file hdfs-site.xml (default is 64MB). All blocks in a file except the last block are the same size . Each block is stored on one or more Data nodes, controlled by the parameter dfs.replication in the same file (in most of this post – set to 3, which is the default). Each copy of a block is called a replica.The blocks of a file are replicated for fault tolerance. Files in HDFS are write-once and have strictly one writer at any time.
  • Since there are 3 nodes, when we send the MapReduce programs, calculations will be done only on the original data. The master node will know which node exactly has that particular data. In case, if one of the nodes is not responding, it is assumed to be failed. Only then, the required calculation will be done on the second replica.

Process to read/write file into hdfs

When writing data to an HDFS file, its first written to local cache. When the cache reaches a block size (default 64MB), the client request the list of DN from the NN. This list contains all the DN that will host a replica of that block. The number of DN replication is default to 3. The client then organizes a pipeline from DN-to-DN and flushes the data block to the first DN (as shown in image below). The first DataNode starts receiving the data in small portions (file system block size 4 KB), writes each portion to its local repository and transfers the same portion to the second DataNode in the list. The second DataNode, in turn starts receiving each portion of the data block, writes that portion to its repository and then flushes the same portion to the third DataNode. Finally, the third DataNode writes the data to its local repository. Thus, a DN can be receiving data from the previous one in the pipeline and at the same time forwarding data to the next one in the pipeline. When the first block is filled, the client requests new DN to host replicas of the next block. A new pipeline is organized, and the client sends the further bytes of the file. This flow continues till last block of the file.


                                                                                                    Image credit: google

Advantages of HDFS

  • Suitable for applications with large datasets only. If you have small data sets, then its too expensive to store them
  • Inexpensive as filesystem relies on commodity storage disks that are much less expensive than the storage media used for enterprise grade storage
  • Highly Fault Tolerant
  • High throughput ( time taken to access , read data. Similar to example explained below)

HDFS is optimized for MapReduce workloads. It provides very high performance for sequential reads and writes, which is the typical access pattern in MapReduce jobs.

Learn more about Hadoop Installation, here !!


Follow for more interesting Big Data stuff to read !!


Sirke wale pyaaz.. dhaba style recipe!!

Hello friends,

I am back again with yet new and authentic dhaba style recipe of Sirke wale pyaaz, which are even called as Pickled Onion.If you are not aware of what  it means,let me tell you “Sirka” means vinegar and “pyaaz” is onions. Together it means pickled onions. Whenever i visit any fine dine restaurant, i start my main course with sirke wale pyaaz only. These onions go well with maximum punjabi dishes like daal makhani, paneer butter masala and so on.Every Punjabi, reading this, will understand what i am saying.

Follow the step by step guide below and learn an easy way of making Vinegar Onion recipe or Sirke wala pyaaz recipe at home.


  1. 1kg small or pearl onion (easily available in shops)
  2. 1 tbsp white Non synthetic fruit vinegar /apple cider
  3. 1 cup water
  4. 1 small beetroot (chakundar)
  5. 1 tbsp salt (level it , dont full to much)
  6. 1 tbsp sugar (same level it..not too much)
  7. 1 elaichi (for essence /flavor)

Prep time : 20 mins


  1. Peel and rinse the onions properly.
  2. Using the knife, make a cross on onions but not slice them full (see images)
  3. place all the onions in a glass jar or ceramic jar . (Vinegar can react with steal utensils)
  4. Take a beetroot.peel it and slice it into small pieces (suitable for eating).
  5. Take a pan, add 1cup water. Boil it and add above cut beetroot pieces.
  6. Add 1tbsp each of salt and sugar. Stir it well. close the lid and let water boil for 5mins. take pan off the gas and let it cool. Don’t remove the lid else full flavor and essence will evaporate.
  7. Add the vinegar to your bottle or jar of onions, such that its only half filled. Not more. The Pickled onion taste better with vinegar + water combination. so make sure you don’t add more vinegar.
  8. close the lid of bottle & shake it.
  9. Now check if pan water is at room temperature (ie not too hot), pour it in the bottle. Let the beetroot pieces be added too. If you dont wanna eat beetroot with pickled onion, you can remove it from water before).
  10. let the onion + beetroot sit in the vinegar-water solution for 12-15 hours in refrigerator.
  11. Now its ready. Shake it well, when you use it.


Can be enjoyed for couple of week if stored in a airtight container in fridge.Please try it at home and share your experiences or pics below 🙂

Do share it with your friends on social media too !!

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Biryani Art…Authentic Hyderabadi treat !!

As the name suggests…Biryani Art, serves the authentic Hyderabadi cuisine, and hence the served order had Biryani as a mandate option J

We got friends at home this weekend and planned to order some spicy Hyderabadi biryani as our delectable dinner option. We called upon Biryani Art situated at Sector 23, Gurgaon. The person was very polite and helped us in placing our order.

Food was delivered on time, in a neat and leak proof packaging in plastic containers.When we unsealed it, food was still hot. It was served with Green chutney, veg raita , onions and salan.


We had 2 starters, Paneer 65 (5/5) –It was a wonderful preparation, Paneer was very soft and melted in my mouth, had perfect flavors. Winner dish for me this evening, Aloo 65 (3.5/5)- nice crispy aloo preparation. Few aloo’s were little tight but yes were edible.

In main course, we had Veg Biryani (4.5/5) which was the showstopper of the evening, properly cooked with long rice grains, perfect flavored spices with breathtaking aroma. Kadhai Paneer (5/5), Dal tadka (4/5), and lachcha parantha(4/5) very soft and chewable.

In sweet dish we had Shahi tudka(4/5), which was very soft and amazingly sweet. Since i have cute lil sweet jaw , I just loved it. Presentation(5/5) was really very nice.

It was a tummy satisfying food, full of aroma & rich in flavors & spices. You finish your food with beaming face. Food portion was enough for 2 and best in quality & taste.

Find it on zomato at :

Biryani Art Menu, Reviews, Photos, Location and Info - Zomato

What the ratings stand for: 5 = Excellent, 4 = Very Good, 3 = Good, 2 = Fair, 1 = Disaster.


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Himalayan diaries..Explore Himanchal Pradesh with me (Day 1)..Ghumarwin

Top Places To Visit In Himachal Pradesh !! Explore the Himalayas !! Must Visit Tourist Places and Attractions in Himachal Pradesh

Himachal Pradesh is a northern Indian state in the Himalayas. It’s home to scenic mountain towns and resorts such as Manali, Solang, Kasol. Himachal Pradesh has a strong Tibetan presence. This is reflected in its Buddhist temples and monasteries like in Riwalsar, as well as its vibrant Tibetan New Year celebrations. The region is also well known for its trekking, climbing and skiing areas.As the name connotes (‘Him’ means snow), it is a land of snow-clad mountains, snow-fed rivers and sparkling streams.

Sometimes words fall short and our eyes are the only witness penning the essence of scenic beauty of nature.Beyond the emerald green meadows and evergreen forests, HP holds a destiny where the horizon is the zenith. HP Tourism Dev Corporation has divided the State into four interesting regions or you can call them as Circuits. I read about it on google and many other tourism blogs. They are namely Beas , Sutlej ,Dhauladhar & tribal Circuit.

We planned to travel and cover the BeaS circuit. This 1335 km circuit includes: Delhi, Mandi, Rewalsar, Kullu, Swaraghat, Manali, Manikaran, Naggar, and Rohtang. The Beas River, with its clear water gurgles and sloshes through the landscape adding to the picture perfection of this circuit. One can witness well-defined snow-capped peaks, Deodar and pine trees, tiny alpine fields, rocky slopes amid grassy meadows carpeted with wild flowers and Terraced field of apples orchards across the way.

so i jolted down the places from the entire beas circuit which seemed interesting and were feasible to cover in 7 days holiday trip. The list looked something like this: Ghumarwin, Naggar,Manali, Rohtang Pass, Solan,Gulaba,Kasol, Mandi ,Rewalsar, Manikaran.

So here my journey begins !!

Day1: So we started our journey on 24th of Dec from Delhi in morning at 7am. We planned to travel via National highways and reach our first destination “ghumarwin”. Its in a different HP circuit, but since we had childhood memories tagged to it, we visited there & stayed overnight at a relatives place.  This place is a small town & major cultural and educational hub of District Bilaspur, HP. Ghumarwin is also famous for its variety of sweet preparation and local cuisines.HRTC buses and Taxis operate to nearly all possible routes on each sides.

On our way we saw Naina Devi temple at very high peek. It is dedicated to Goddess Sati, who was an incarnation of Goddess Durga. It is surrounded by Govind Sagar Lake and Bharka Dam.Nanina Devi as the name suggests is believed to be the place where the eyes of Sati fell.

In the evening weather was really pleasant and we went out to roam around the town. You have local market here, and sweets are very famous. specially Jalebi..We had hot jalebi’s with rabri. Since poeple here have local farms and grow vegetables for their daily supplies, the food quality is amazing here. Will post the pictures soon.

(courtesy : google/wiki)

Continue to read Day 2…visit to Naggar and Manali



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