RAJASTHANI KADHI
Rajasthani kadhi is a spiced curd sauce that can be had plain or served with steamed basmati rice or cumin rice.
Provided by Dassana Amit
Categories Main Course
Time 10m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 749 kcal, Carbohydrate 90 g, Protein 36 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 48 mg, Sodium 171 mg, Fiber 15 g, Sugar 23 g, UnsaturatedFat 9 g, ServingSize 1 serving
GUJARATI KADHI
I love gujarati style kadhi. It is more watery than Punjabi kadhi and I particularly like the sweet-sourness that is typical of gujarati cooking. This kadhi is great to eat with plain rice or khichdi.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 25m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 3.8 g, Sodium 100.2 mg, Sugar 14.1 g
KADHI RECIPE (PUNJABI KADHI PAKORA)
Kadhi is a popular North Indian dish of onion fritters dunked in a spiced yogurt sauce. Also known as Kadhi Pakora this dish is best relished with steamed rice.
Provided by Dassana Amit
Categories Main Course
Time 1h10m
Number Of Ingredients 26
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.
Nutrition Facts : Calories 315 kcal, Carbohydrate 27 g, Protein 10 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 905 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving
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KADHI RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (44)Estimated Reading Time 2 minsServings 4
- Mix yogurt and chickpea flour in a large measuring glass until smooth and homogeneous. Stir in 1 cup water, followed by turmeric—the mixture should be a pale yellow color; set aside.
- Melt 1 Tbsp. ghee in a medium Dutch oven or other heavy pot over medium heat. Add cloves, bay leaves, peppercorns, mustard seeds, fenugreek seeds, and ½ tsp. cumin seeds and cook, stirring, until mustard seeds start to pop, about 1 minute. Reduce heat to low and add reserved yogurt mixture and 3 cups water; mix well. Season with 2 tsp. salt. Taste—the mixture should be tangy, rich, and distinctly flavored by the spices. Add lime juice to taste and more salt if needed.
- Increase heat to high and bring to a boil, stirring constantly (if you stop stirring, it will curdle). Insert a large long-handled spoon into the pot to prevent soup from boiling over and let cook 10 minutes without stirring (if at any point it looks like it might boil over, reduce heat to medium-high for a minute before turning it back up). The kadhi should become thicker and brighter in color and look like a creamy soup. Taste again and add more lime juice if needed.
- About 5 minutes before kadhi is done cooking, melt remaining 4½ tsp. ghee in a small saucepan or butter warmer over medium-high. Cook remaining 1 tsp. cumin seeds until they start to sputter and turn brown, a matter of seconds. Immediately remove pan from heat and stir in chiles, asafetida (if using), and chili powder.
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