When I was a little girl, Kadhi-Chawal(rice) used to be my favorite lunch. When Mom used to make pakoras(dumplings) of besan, I will come in the kitchen and eat them before even they were put in the liquid part of the dish. As time passed, my tastes changed. Queen of fried food turned into a princess of salads and less oily foods. Nevetheless, love for Kadhi stayed. When I got married I came to know my husband also loved Kadhi and rice combination for the lunch. There is so much variation in how one can cook the Punjabi Kadhi. Some people prefer Kadhi to be thick so they use more besan(chickpea or gram flour) but I like it little bit more liquidy so I use less besan. Over the years I have realized besan flour is not an easily digestible flour.
Kadhi Ingredients:
2 cups of yogurt(curd), 3 1/2 tblsp of besan, 1/2 tsp turmeric powder, salt to taste, 2 tsp of coriander powder, 2 tblsp of cooking oil, 1/2 tsp fenugreek seeds(methi dana),1/2 tsp cumin seeds(zeera), a pinch of asafoetida (hing), 1 medium sized onion finely chopped, 5 or 6 cloves of garlic(minced), 1 tsp of grated ginger, 1or 2 green peppers(hot chillies) finely chopped.
Pakora (dumplings)Ingredients:
1 cup besan, 1/2 cup water(approximately), 1 big onion chopped finely, 3 cloves of garlic finely minced, 2 green peppers chopped, 1/2 tsp red chilli powder, 1/2 tsp salt, 1 tsp coriander powder, 1/2 tsp garam massala, 1/4 tsp mango powder(amchoor powder).
Method:
Mix yogurt, besan, salt, turmeric, coriander powder and five cups of water. Blend this mixture using a hand blender. Make sure there are no lumps of besan in it.
In a big heavy bottom non stick pan, heat oil. Add asafoetida, fenugreek and cumin seeds. When seeds turn light brown add ginger, garlic and onion and green peppers. Cook on slow heat till onions turn light brown. Now add yogurt mixture to it. Stir continuously till it boils. After one boil, lower heat and let it simmer for good 40 to 45 minutes, stirring occasionally.
When Kadhi is being cooked, prepare pakoras. For that mix besan with water so that it makes a thick paste. Beat well. Add other ingredients like onion, garlic, green pepper, red chilli powder, salt, coriander powder, garam massala and amchoor powder. Heat oil and drop spoonfuls of batter. Deep fry pakoras on medium heat till golden brown. Add pakoras to boiling kadhi.
When cooked tranfer it to a serving bowl and add a teaspoon of hot ghee and sprinkle ground roasted cumin powder and a pinch of degi pepper(red mirch) to it. Serve with plain boiled rice.
Kadhi Ingredients:
2 cups of yogurt(curd), 3 1/2 tblsp of besan, 1/2 tsp turmeric powder, salt to taste, 2 tsp of coriander powder, 2 tblsp of cooking oil, 1/2 tsp fenugreek seeds(methi dana),1/2 tsp cumin seeds(zeera), a pinch of asafoetida (hing), 1 medium sized onion finely chopped, 5 or 6 cloves of garlic(minced), 1 tsp of grated ginger, 1or 2 green peppers(hot chillies) finely chopped.
Pakora (dumplings)Ingredients:
1 cup besan, 1/2 cup water(approximately), 1 big onion chopped finely, 3 cloves of garlic finely minced, 2 green peppers chopped, 1/2 tsp red chilli powder, 1/2 tsp salt, 1 tsp coriander powder, 1/2 tsp garam massala, 1/4 tsp mango powder(amchoor powder).
Method:
Mix yogurt, besan, salt, turmeric, coriander powder and five cups of water. Blend this mixture using a hand blender. Make sure there are no lumps of besan in it.
In a big heavy bottom non stick pan, heat oil. Add asafoetida, fenugreek and cumin seeds. When seeds turn light brown add ginger, garlic and onion and green peppers. Cook on slow heat till onions turn light brown. Now add yogurt mixture to it. Stir continuously till it boils. After one boil, lower heat and let it simmer for good 40 to 45 minutes, stirring occasionally.
When Kadhi is being cooked, prepare pakoras. For that mix besan with water so that it makes a thick paste. Beat well. Add other ingredients like onion, garlic, green pepper, red chilli powder, salt, coriander powder, garam massala and amchoor powder. Heat oil and drop spoonfuls of batter. Deep fry pakoras on medium heat till golden brown. Add pakoras to boiling kadhi.
When cooked tranfer it to a serving bowl and add a teaspoon of hot ghee and sprinkle ground roasted cumin powder and a pinch of degi pepper(red mirch) to it. Serve with plain boiled rice.
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