Boondi Kadhi Recipes

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BOONDI KADHI



Boondi Kadhi image

Kadhi is usually made with pakodis (dumplings) in it but I just tried this out because I was too lazy to make pakodis and the dish turned out to be a super hit!!

Provided by udita

Categories     Asian

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups yogurt
1/4 cup besan
1 teaspoon turmeric powder
salt
2 tablespoons oil
1/2 teaspoon fenugreek seeds
1/2 teaspoon cumin seed
2 whole red chilies
2 -3 garlic cloves
1/2 inch gingerroot, chopped
10 curry leaves
1 green chili
1 teaspoon red chili powder

Steps:

  • Whisk yogurt well with besan. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder,red chilli powder, salt, crushed green chili, garlic and ginger and three cups of water and whisk again.
  • Heat oil in a kadai. Add fenugreek seeds, cumin seeds, and red chillies. Stir for a few seconds. Add yogurt mixture. Add the curry leaves and bring to a boil stirring continuously and simmer on low heat for about fifteen minutes.
  • Add 1 CUP BOONDI and continue to simmer for four to five minutes till the consistency is saucy-not too thick and not too runny.
  • Garnish with coriander leaves and serve hot with steamed rice.

Nutrition Facts : Calories 179.3, Fat 11.6, SaturatedFat 3.5, Cholesterol 15.9, Sodium 70.6, Carbohydrate 13.7, Fiber 1.6, Sugar 8.2, Protein 6.6

BOONDI



Boondi image

Make and share this Boondi recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Low Cholesterol

Time 30m

Yield 3 cups

Number Of Ingredients 6

1 cup gram flour
1/2 cup sugar
1 cup water
1/4 teaspoon cardamom powder
6 -8 chopped almonds
ghee (to deep fry)

Steps:

  • You also need a perforated flat spoon about 5" diameter.
  • Boil the sugar and water together.
  • Add a tablespoon of milk to bring up the scum.
  • Remove scum and boil liquid till the syrup is sticky between the fingers.
  • Keep aide, but keep warm for use.
  • Make batter with gram flour, which should not be too thin.
  • The batter should evenly coat the back of a spoon when dipped in it.
  • Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.
  • Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.
  • Pour back remaining batter and wipe spoon.
  • Stir the boondis in the ghee gently and fry till crisp but not brown.
  • Drain and put into the syrup.
  • Keep for 3-4 minutes before draining from the syrup.
  • Spread on a wide plate, add cardamom powder, almonds and mix gently.
  • Cool completely and loosen the boondi with finger till each droplet separates.
  • Store in airtight container.
  • Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself.
  • A little practice and it is very easy.

Nutrition Facts : Calories 265.1, Fat 3.5, SaturatedFat 0.3, Sodium 32, Carbohydrate 51.8, Fiber 3.7, Sugar 36.7, Protein 7.5

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