I am Nancy. This is my first post @rasoise, a recipe which is close to my heart, my favoriteeee……
Kadhi is a very famous dish amongst Punjabis’. Kadhi is a blend of yogurt and besan (gram flour) with besan pakoras. Kadhi is served with white plain rice or jeera rice.
I learnt this recipe from my mother and believe me her preparation is the best !!!!
Sharing the recipe with you all !!
Gram flour (besan) 1 cup
Onion 1 big (sliced)
Potato 1 big (sliced)
Red chilli powder 1 tsp
Salt to taste
Turmeric powder a pinch
Hing a pinch
Ajwain 1 tsp
Sour Curd Made from ½ litre milk
Gram Flour (Besan) 1 cup
Ajwain 2 tsp
(Fenugreek) Methi Seeds 1 tsp
Curry leaves few
Ginger garlic paste 1 tsp
Onion 1 chopped
Green Chilli 2 chopped
Salt to taste
Dry red chilli 1 or 2 nos (optional)
Turmeric powder 2 tsp
Coriander powder 2 tsp
Red chilli powder 2 tsp
Garam Masala 1 tsp
Coriander leaves few chopped
Clarified Butter (ghee) 1 tsp
1. Mix gram flour/besan in a bowl with ajwain, red chili powder, turmeric powder, hing and salt.
2. Add sliced onions and potatoes to the bowl and pour a little water. Don’t add too much water as the onions will release water after some time.
3. Gently mix the onions and potatoes with the besan and keep it aside for fifteen minutes.
4. If the batter is still dry, then add some water to it.
5. Heat oil in a non stick for deep or shallow frying the pakoras. (I generally shallow fry the pakoras)
6. Fry the pakoras till they crisp and browned.
7. Drain on kitchen paper napkins or tissues. Pakoras are ready !!
1. Pour the curd in a big bowl. Beat / blend it well to make it smooth and add the spice powders – turmeric powder, coriander powder, red chili powder, garam masala powder and salt. Mix them well.
2. Add the gram flour/ besan to the spiced curd.
3. Pour two glasses of water and mix them well. Make sure it is mixed and blended well and no lumps are created.
4. Heat oil in a heavy base wok, add ajwain, green chilli, curry leaves, ginger garlic paste, chopped onion and finally dry red cilli.
5. Saute till the raw smell of the garlic ginger disappears.
6. Now pour liquid curd mixture.
7. Bring the whole kadhi to a boil first and then simmer for atleast fifteen minutes. The simmer time will definitely depend on the thickness of the kadhi.
8. Once the Kadhi is of desired thickness, add the fried pakoras to the hot kadhi .
9. Cover and close the pan. Let the pakoras be soaked in the kadhi for few minutes.
10. Garnish with coriander leaves.
11. Also while serving, heat desi ghee, add little red chilli powder and spread it on the Kadhi.
12. Add our Kadhi Tadka is ready !! 🙂
Serve hot with plain / jeera rice !!!!
Try this recipe and please share your comments.