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Wednesday, 6 March 2013

Punjabi Kadhi


A very simple recipe of Dahi Kadhi.
Relish it with steaming hot plain rice. There is nothing like it.

Ingredients(Serves 2)

For Pakoda
2 onions cut julienne style
2 green chillies finely chopped
1/4 tsp jeera
Salt to taste
1 levelled cup Besan (Bengal gram flour)
2 Tsp rice flour
1/4 tsp baking powder
Oil for frying pakodas


For Kadhi
1/2 cup Besan(Bengal gram flour)
1 1/2 cup curd
1/2 cup water
1/2 cup finely chopped onion (optional)
3 green chillies
1/2 tsp shahi jeera
1/4th tsp Methi seeds
2 tsp oil
1/2 tsp finely chopped ginger
1/2 tsp rai (mustard seeds)
Pinch of haldi
8 curry leaves (kadi patta)
1/2 cup finely chopped coriander
Pinch of Hing (Asofoetida)
Salt to taste




Add all ingredients for pakoda in a bowl and mix well. Add little water at a time and mix.
The batter should NOT be dripping at all. Water should be just enough to bind besan and onions.

Heat oil in a wok for frying pakodas. Make pakodas.


For making kadhi

Mix water and curd to make buttermilk.
Dilute besan in buttermilk.

In a hot wok, add oil. When it is hot, add rai and methi seeds. When rai starts to splutter, add jeera, hing and kadi patta. Fry for 5 seconds on low flame.
Add onions, ginger and green chillies and fry on high flame till it turns golden brown.

Turn off the flame, add besan and butter milk mixture and stir well. Stir such that no lumps are formed.
Turn on the flame (high) and continue to stir till it starts to boil and then simmer the flame. Add salt.
Boil till it reaches desired consistency.

Add pakodas and mix well.

Turn off the flame and sprinkle chopped coriander leaves on top.


I would really appreciate your feedback/comments/suggestions.






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