Kachi Kadhi Recipes

KADHI RECIPE (PUNJABI KADHI PAKORA)

Steps:

• In a bowl take the sour curd and whisk it well till smooth
• Add gram flour, red chilli powder, turmeric powder, garam masala powder and salt to the whisked curd.
• Stir and mix everything again.
• Add 3 cups water and stir again.
• Stir very well to make a smooth mixture without lumps. If there are lumps, then break them with a wired whisk or a spatula or with your fingers. Set the curd slurry aside.
• You can use a blender to make this mixture, but make sure you don't over do it. You will get butter instead of a smooth blended curd.
• Take the gram flour in a bowl and add carom seeds, red chili powder, garam masala powder and salt.
• Add 1 cup thinly sliced onions.
• Mix everything well and set aside covered for 30 minutes.
• This will allow the onions to release their water in the mixture. Depending on the water content in the onions, the mixture will become very moist or just about moist.
• Then accordingly add water as required to make a thick batter. I added ¼ cup water.
• Heat oil for deep frying in a pan or kadai. Let the oil become medium hot. Then with a spoon carefully drop the pakora batter in the oil.
• When the pakora are partly cooked, then turn over and fry the other side.
• Fry till the pakora are crisp and golden.
• Remove the fried pakora and place them on a kitchen paper towel so that extra oil is absorbed. Fry the pakora in batches this way. When done set all of them aside.
• In another pan or kadai, heat mustard oil. Make sure to use a large bottomed pot so that while boiling, the kadhi does not spill.
• Add the cumin seeds, fenugreek seeds and asafoetida. Allow the cumin seeds to crackle and the fenugreek seeds to change their color. Fry on a low flame, so that these spices do not get burnt.
• Add chopped onions. Stir and sauté for 3 minutes on a low to medium-low heat.
• Then add chopped ginger, chopped garlic and chopped green chillies. Stir and sauté for a minute.
• Now add curry leaves, dry red chilies (halved or broken and seeds removed). Stir and sauté for a minute on a low flame.
• Then add the curd slurry.
• Stir very well.
• Increase the flame to medium and bring the kadhi to a boil. Keep on stirring often so that the bottom does not get browned. Time taken to cook kadhi will be around 14 to 16 minutes.
• After the kadhi has come to a boil, then lower the heat and simmer for more 6 to 7 minutes. The kadhi will thicken.
• If the kadhi becomes too thick, then add some hot water.
• Now add the onion pakora to the kadhi and stir gently.
• Cover with a lid and let the onion pakora be soaked in it for 8 to 10 minutes.
• Lastly sprinkle some garam masala powder.
• Serve kadhi pakora with steamed rice or cumin rice, topped with few teaspoonfuls of ghee. You could also have kadhi with roti or paratha.

GUJARATI KADHI

Steps:

• Mix the water, yogurt, and chickpea flour together in a large saucepan until smooth; add the green chile peppers, ginger, sugar, turmeric, and salt. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.
• Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the cilantro. Serve hot.

RAJASTHANI KADHI

Steps:

• Mix the above mentioned kadhi ingredients including salt, till smooth in a pan. Use a wired whisk to stir. No lumps should be there.
• Keep on a low flame and stirring at intervals simmer and cook for 12 to 15 minutes till the gram flour or besan gets cooked and the kadhi thickens a bit.
• The consistency of the kadhi is neither thick nor thin.
• Keep aside covered.
• Heat oil or ghee in a small pan. Add the mustard seeds along with the bay leaf first.
• Let the mustard seeds start popping & crackling.
• Then add cumin seeds and fenugreek seeds. Stir and add red chilies and asafoetida.
• Fry for a few seconds till the red chilies darken a bit. Switch off the flame.
• Add the red chili powder and stir. Immediately pour this tempering into the kadhi.
• Cover and let the tempering flavors infuse with the kadhi.
• After 5 to 6 mins, stir and serve rajasthani kadhi hot with phulkas, steamed rice or jeera rice.

KADHI (YOGURT-BASED SAUCE)

Steps:

• Leave yogurt or sour cream outside refrigerator overnight so it will sour more.
• Put flour in bowl and add yogurt or sour cream. Stir while adding 5 cups of water.
• Cut chilies in half lengthwise. Cut each length in half crosswise and add to mixture of yogurt or sour cream.
• Cut (do not grind) ginger cube into very small pieces. Add this.
• Cut away and discard tomato core. Cut tomato into 1/4-inch cubes. There should be about 1/2 cup. Add this.
• Add salt, sugar and curry leaves.
• Heat butter in small saucepan and add cloves, cinnamon, cumin seeds, mustard seeds, hot dried peppers and asafetida. Cook briefly, stirring, and add about 1/4 cup of sour cream or yogurt mixture. Combine this with remaining yogurt or sour cream mixture in a kettle and bring to boil.
• Add remaining 2 cups water to saucepan in which spices cooked. Stir this around and add it to kettle. Bring to boil, stirring. Add lime juice. Cook, stirring, about 15 minutes. Stir in coriander leaves. Serve over cooked rice (do not cook the rice in a meat broth if the meal is to be vegetarian).

KACHI KADHI

Steps:

• In a bowl beat yoghurt till smooth
• To this add the green masala paste, salt and water.
• Add more water if you do not want a thick consistency just like butter milk.(If you do not have green masala paste on hand then just crush 2 green chilles and 2 cloves garlic and add to the yoghurt).
• Mix well.
• Now heat oil in a saucepan add mustard seeds, cumin seeds chopped or crushed garlic and curry leaves.
• When the seeds start to splutter add green chilies stir for a few seconds and add the yoghurt mix keep stirring this do not boil just heat through and turn of the gas.
• Add the coriander leaves now.
• Now enjoy this as it is or with any type of khichdi.