My home is filled with the aromas of spices,tadka,kadhi n rice n i m totally loving it.
Punjabi kadhi is an all-time favourite in North indian homes. This mouth-watering dish from Punjab is loved by young and adults alike. Kadhi chawal is a regular in Punjabi homes. This Indian yogurt curry is prepared by putting fried fritters/ pakodas in sour yogurt based curry. I luv kadhi soooo much dat i can devour bowls n bowls n bowls.
INGREDIENTS:
FOR KADHI
Sour Yogurt -2 cups
Gram flour (besan) -1/2 cup
Turmeric powder- 1 tsp
Coriander powder-1 tsp
Red chilli powder -1 tsp
Garam masala powder- 1 tsp
Salt to taste
Oil/ ghee- 2 tbsp
Fenugreek seeds (methi dana) -½ tsp
Cumin seeds – ½ tsp
Mustard seeds( Rai) -½ tsp
Dried red chillies broken- 1-2
Ginger chopped- ½” piece
DIRECTIONS:
For the kadhi, whisk the yogurt well. Add the gram flour and whisk thoroughly till smooth. (If the curd is not sour den add 1 tbsp of lemon juice to curd n leave it for an hour).
Add the turmeric powder, salt, corinader powder, chilli powder and 4 cups of water and mix well.
Heat the oil/ ghee in a heavy bottomed deep kadai. Add the fenugreek seeds, cumin seeds n mustard seeds. Let them crackle.
Add the ginger and sauté for a minute.
Stir in the yogurt mixture, bring to a boil and cook on low heat for about 25-30 minutes, stirring occasionally.
Now add fried pakoras n cook on low heat for another fifteen minutes.
Just before serving temper it wid tadka( ghee, crushed coriander seeds, cumin, mustard seeds – ¼th tsp each & whole red chillies- optional).
FOR PAKORAS
Ingredients:
Gram flour (besan)-1 cup
Onion chopped-1
Kasoori methi- 1tbsp
Ginger grated- 1/2″piece
Carom seeds (ajwain) -1/2 tsp
Red chilli powder- 1/2 teaspoon
Chopped green chillies- 1-2
Coriander powder- ½ tsp
Garam masala powder- ½ tsp
Chaat masala – ½ tsp
Salt to taste
Oil to deep fry
Method:
For the pakore, place all the ingredients in a bowl n mix.
Add about one-fourth cup of water and mix well.
Heat sufficient oil in a kadai or wok.
Drop small portions of the mixture into the hot oil and deep-fry till golden brown. Drain on absorbent paper and set aside.
Serve the piping hot kadhi with steamed rice or Jeera rice.
My home is filled with the aromas of spices,tadka,kadhi n rice n i m totally loving it.
Punjabi kadhi is an all-time favourite in North indian homes. This mouth-watering dish from Punjab is loved by young and adults alike. Kadhi chawal is a regular in Punjabi homes. This Indian yogurt curry is prepared by putting fried fritters/ pakodas in sour yogurt based curry. I luv kadhi soooo much dat i can devour bowls n bowls n bowls.
INGREDIENTS:
FOR KADHI
Sour Yogurt -2 cups
Gram flour (besan) -1/2 cup
Turmeric powder- 1 tsp
Coriander powder-1 tsp
Red chilli powder -1 tsp
Garam masala powder- 1 tsp
Salt to taste
Oil/ ghee- 2 tbsp
Fenugreek seeds (methi dana) -½ tsp
Cumin seeds – ½ tsp
Mustard seeds( Rai) -½ tsp
Dried red chillies broken- 1-2
Ginger chopped- ½” piece
DIRECTIONS:
For the kadhi, whisk the yogurt well. Add the gram flour and whisk thoroughly till smooth. (If the curd is not sour den add 1 tbsp of lemon juice to curd n leave it for an hour).
Add the turmeric powder, salt, corinader powder, chilli powder and 4 cups of water and mix well.
Heat the oil/ ghee in a heavy bottomed deep kadai. Add the fenugreek seeds, cumin seeds n mustard seeds. Let them crackle.
Add the ginger and sauté for a minute.
Stir in the yogurt mixture, bring to a boil and cook on low heat for about 25-30 minutes, stirring occasionally.
Now add fried pakoras n cook on low heat for another fifteen minutes.
Just before serving temper it wid tadka( ghee, crushed coriander seeds, cumin, mustard seeds – ¼th tsp each & whole red chillies- optional).
FOR PAKORAS
Ingredients:
Gram flour (besan)-1 cup
Onion chopped-1
Kasoori methi- 1tbsp
Ginger grated- 1/2″piece
Carom seeds (ajwain) -1/2 tsp
Red chilli powder- 1/2 teaspoon
Chopped green chillies- 1-2
Coriander powder- ½ tsp
Garam masala powder- ½ tsp
Chaat masala – ½ tsp
Salt to taste
Oil to deep fry
Method:
For the pakore, place all the ingredients in a bowl n mix.
Add about one-fourth cup of water and mix well.
Heat sufficient oil in a kadai or wok.
Drop small portions of the mixture into the hot oil and deep-fry till golden brown. Drain on absorbent paper and set aside.
Serve the piping hot kadhi with steamed rice or Jeera rice.