Punjabi Kadhi

April 29th, 2007

For pakoras

3/4 cup gm flour (besan)
1 medium onion, chopped
1/2 small bunch fresh fenugreek leaves (methi), chopped
Salt to taste
1/4 tsp soda bicarbonate
1 tsp carom seeds (ajwain)
1/2 tsp cumin seeds
1 inch piece ginger, grated
1 tsp red chilli powder
1/4 tsp turmeric powder
Oil to deep fry
For kadhi
1 cup yogurt
1/4 cup gram flour (besan)
Salt to taste
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsps oil
2 red chillies whole, broken into 2 pieces
1/2 tsp fenugreek seeds (methi dana)
2 tbsps chopped fresh coriander leaves

To make the pakodas, add onions, methi, salt, soda bicarbonate, ajwain, cumin seeds, ginger, red chilli powder, turmeric powder to gram flour and mix. Add a little water and mix to make a thick batter.
For kadhi, add gram flour to yogurt and whisk well so that no lumps are formed.  Add salt, red chilli powder, turmeric powder and mix well.
Heat oil in a deep pan, add broken red chillies, fenugreek seeds and sauté.  When a nice aroma is emitted, add the yogurt mixture. 
Stir and cook.  When it comes to a boil, lower heat and simmer till it thickens.
Meanwhile heat sufficient oil in a kadai. Drop spoonsful of the pakoda batter into the hot oil and deep fry till golden.  Drain and add the pakodas to the simmering kadhi. Continue to simmer for five to 10 minutes. Garnish with coriander leaves and serve hot with rice.

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