Punjabi Style kadhi
Ingredients:
STEP 1 : Besan /dahi mix
1) Dahi ( yogurt – Regular) – 250 gm
2) Gram flour ( besan)- 4 big spoons
3) Water – 6 cups
STEP 2 : Tadka for besan / dahi mix
1) one medium onion – cut into big pcs
2) Cooking oil – 2 big spoons
3) methre dana ( fenugreek seeds)—1/2 teaspoon
4) mustard seeds ( rai )- 1 teaspoon
5) Asafetida ( hing)— 1/4 teaspoon
6) Whole Red dry chilies- 2
7) Adrak ( ginger) – 1 inch pc finely chopped
8) Salt ( namak) – 1 1/2 teaspoon- as per your taste
9) Fresh curry leaves- 8-10
STEP 3 : For Pakoras
1) Gram flour ( besan)—100 gm
2) Spinach leaves- small quantity- chopped
3) One medium onion- finely chopped
4) Yogurt – 2 teaspoon
5) Ajwain ( carom seeds) 1/4 teaspoon
6) Red chilies powder- 1/4 tablespoon
7) Green chilies- 2 chopped
8) Salt – 1 teaspoon
9) Water – 200 mls
Final Tadka
1) Desi ghee -1 big spoon
2) Cumin seeds ( jeera) – 1 teaspoon
3) Degi mirch-1 teaspoon
4) Whole dry red chilies- 2
Method:
Step 1:
1) In a big bowl , put yogurt- mix well then put besan in small quantities and mix well till all besan is mixed without lumps
2) pour 5 cups of water in besan mix and stir well ( one cup water we will use later)
Step 2:
1) Pre- heat a pan , put cooking oil and ginger when oil heated a bit – sauté 1 minute
2) Turn flame on Medium, put fenugreek seeds, mustard seeds, whole red chilies ???? and asafetida – sauté 1 minute and add onion – sauté till onion turn light brown- change flame ???? to medium to low
3) pour kadhi/ dahi mix ( Flame turn to low now) , keep stirring till mix comes to boil
4) add remaining water ( 1 cup) , add salt mix well and let this mix comes to boil
5) change Flame to medium- low and let kadhi mix cook for 25-30 minutes
Step 3:
1)pre- heat a pan and add oil for frying the pakoras – flame on high
( keep stirring kadhi mix on another stove)
2) once oil heated , change flame to medium and make medium balls from pakora mix and drop slowly in the oil
3) Once pakora balls are brown and cooked , turn off the flame and take balls out in a plate
4) now drop these pakora balls in the boiling besan mix slowly and cook for another 2-3 minutes
5) The punjabi kadhi is ready and let us take punjabi kadhi out for plating
FINAL TADKA:
1) pre- heat a pan , pour desi ghee and change flame to high
2) Add whole red chilies and jeera and off the stove
3) pour this tadka over the Punjabi kadhi- what a beautiful color and smell – ready to eat
4) The best combo is with Plain rice but we can also eat with roti , naan and parantha.
|| If you make this recipe , I’d love to see picture of your creations on Instagram,Facebook and Twitter ! Hashtag them #SuniVinniKitchen