Wednesday, November 30, 2011

Kadhi recipe

Kadhi is Punjabi Indian food that is liked by every one, veggies and non vegies both. This recipe is not only famous throughout the India but also in other countries. It is mouthwatering, delicious and healthy food. One serving of kadhi with 166.1g gives you 94 calories. It gives Protein 6.0g, Saturated Fat 0.7g, Calories from Fat 15, Cholesterol 4mg, Total Fat 1.7g, Total Carbohydrates 13.4g, Sugars 6.7g, Sodium 53mg, Dietary Fiber 1.6g, Trans Fat 0.0g, Iron 3%, Vitamin A 3%, Vitamin C 6% and Calcium 12%.

There is a long list of ingredients but you should not be worried about it. All these ingredients are already present in your home kitchen; you are just going to use them in different way.

For the kadhi
  • Bengal gram flour (one cup)
  • Red chili (third part of teaspoon in powdered form)
  • Sour curds (two cups)
  • Salt (according to taste)
  • Turmeric (half teaspoon, powdered)
For the tadka
  • Oil (two tablespoon)
  • Fenugreek seeds (half teaspoon)
  • Black cardamom (one in number)
  • Cloves (two in number)
  • Cumin seeds (half teaspoon)
  • Red chili (3-4 in number, dry)
  • Bengal gram flour (one cup)
  • Ginger (one piece of half inch, grated)
  • Water (approximately one part of cup)
  • Green chilies (two in number, finely diced)
  • Onion (one big sized, finely diced)
  • Salt (according to taste)
  • Oil (for frying)
  • Potato (one small sized, finely diced)
  • Garam masala (half teaspoon)
  • Red chili (half teaspoon in powdered form)
  • Baking powder (one pinch only)
  • Coriander (one teaspoon in powdered form)
For Tempering
  • Ghee (one teaspoon)
  • Red chili powder (half teaspoon, very crudely ground)
Method of cooking
  1. Take a big bowl; add besan, red chili powder, turmeric and curd. Mix all the ingredients with five and half cup of water. You should beat it well with spoon. If the mixture is not beat well, you will find the lumps in it that would cause resistance in the perfect formation of kadhi.

  2. Heat oil in deep and heavy bottom pan then add the blended ingredient in it to prepare tadka.

  3. Pour the mixture of curd water into tadka. Keep on stirring this mixture till it boils. After one boil, slow down the flame and let it boil for further 15 minutes. Infrequently, keep on stirring it.

  4. After 15 minutes, it will be ready and you should keep it aside.
  1. Add all the ingredients of pakoras in a bowl and beat them well.
  2. Heat the oil on medium flame and drip the little part of pakoras mixture into oil.
  3. Kadhi is still hot so add the pakoras in it.
Add chili powder in heated ghee and after one or two seconds pour it over kadhi. Mind it, ghee should not be too hot or else chili powder will burn and lost its color. Therefore, remove the pan immediately as you add chili powder in heated oil.

You can serve this dish with rice. You can also eat it with bread but its taste with rice becomes double and you relish it more.

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