Kadi Sauce Recipes

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.

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.

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.

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).

KADI SAUCE

Steps:

• In a small saucepan, combine the yogurt, gram flour, water, turmeric, ginger, and green chile. Cook over medium heat, stirring constantly, until the mixture comes to a boil, 10 to 12 minutes. (Once the sauce comes to a boil, it is stabilized and the yogurt is no longer in danger of breaking.) Continue to cook, stirring occasionally, until the sauce thickens and coats the back of the spoon, about 15 minutes. Remove from the heat.
• In a small skillet, heat the oil over medium heat until it shimmers. Add the mustard seeds and let them crackle. Stir in the Kashmiri chilies, curry leaves, and asafetida. Scrape all of the pan's contents into the yogurt sauce. Stir in the sugar and salt. If not using immediately, let cool. Store in an airtight container in the refrigerator for up to 2 days.

PUNJABI KADHI

Steps:

• Make pakoras:.
• Mix pakora ingredients (besan, cumin seeds, onions, green chilli, ginger, turmeric,red chilli powder and salt) in a bowl until smooth. Add enough water to make a very thick batter.
• Fry mixture by tablespoonfuls in hot oil until golden and crispy, then drain on paper toweling.
• Blend yogurt, 4 cups water and besan. It should look like a buttermilk.
• Pour oil in a big pan (or wok) and heat it until it gets hot. .
• Add onions and fry until golden brown.
• Add the garlic, and ginger to it and fry for 3 minutes, watching that it should not stick to the bottom of the pan.now Add cumin seeds coriander powder,red chilli powder,salt,turmeric,tomatoes,green chilli and fry for 3-4 minutes.
• Add the kadi sauce mixture.
• Gently stir the curry, as it will start sticking to the bottom. Keep it on medium heat first, and let it come to a boil. Keep watching it and stirring. Simmer for 3-5 minutes, then lower the heat and let it cook on low flame for 1 hour, stirring occasionally.
• Stir for another 5 minutes and check if its thick enough and looks dark yellow. Again stir it for 5 minutes.than add the pakoras in the kadi.
• Boil more for 3 minutes and don't stir too much as the pakora can break apart.

KADAI CHICKEN

Steps:

• Heat oil in a large skillet over medium heat. Add chile peppers; cook and stir until browned, about 1 minute. Add tomatoes; cook and stir until softened and reduced, about 7 minutes. Stir in chicken; cook and stir until it is dark red and sauce thickens and starts to stick to the pan, 10 to 15 minutes.

INDIAN PUNJABI PALAK KADHI - SPINACH CURRY WITH YOGURT SAUCE

Steps:

• In a food processor or blender, combine yogurt, 4 cups water, gram flour, 2 tablespoons coriander, turmeric, and salt (do this in 2 batches because of the volume); set aside.
• Make sure yogurt is thoroughly blended, or it will curdle during the cooking process.
• Heat 2 tablespoons of the oil in a large wok or a saucepan over moderately high heat and cook, stirring, until the peppers sizzle, about 30-45 seconds (they may get white spots on them) (also, stand back in case peppers burst and may fly into your eyes).
• Add the onion, ginger, and garlic, cooking until the onion is tender, about 2 minutes.
• Very slowly add the yogurt mixture, stirring constantly, and bring it to a boil, cooking about 4-5 minutes.
• Make sure you stir the yogurt or it will curdle.
• Reduce wok heat if ingredients start to boil over.
• Once liquid comes to a boil, reduce heat to medium, and simmer, stirring occasionally, until sauce is smooth and silky, and oil becomes visible, about 45-50 minutes.
• Adjust thickness of sauce with the exta cup of water, if needed (cook further if it is too thin).
• Sauce can be made up to 2 days ahead of time.
• Stir in the fenugreek, then add spinach, and simmer about 5 minutes more.
• Check consistency of sauce, and thin if necessary.
• Heat remaining oil in a saucepan over medium-high heat and briefly heat dried peppers (about 30 seconds), shaking pan; stir in coriander and remove from heat (alternatively, for an oil-free method, dry roast peppers and coriander briefly in pan, but do not toast the paprika).
• Add paprika and IMMEDIATELY pour mixture over the curry; do not delay or the paprika will burn.
• Serve at once with steamed basmati rice.

GUJARATI EGGPLANT AND SWEET POTATO "LASAGNA" WITH KADI SAUCE

Steps:

• Make the filling:
• Prepare the tomato masala and set aside.
• Prep the vegetables for the filling, keeping all of them separate: •Cut the sweet potatoes into 1/2-inch cubes. •Cut the eggplant into 1/2-inch cubes. •Halve the zucchini crosswise. Stand one of the halves up and cut four 1/2-inch slices of flesh from around the seeds in the center. Dice the flesh into 1/2-inch cubes (discard the seeds. Repeat with the other half. •Cut the bell peppers into 1/2-inch squares.
• In a large skillet, heat the oil over medium- high heat until it shimmers. Stir in the sweet potatoes and sauté, stirring occasionally, until parcooked and still a bit crunchy, about 5 minutes. Stir in the eggplant and cook for 4 minutes, stirring frequently. Add the zucchini and cook until the zucchini is soft, about 5 minutes. Add the bell peppers and sauté for 1 minute. Transfer the vegetables to a large bowl. Add the peanuts, tomato masala, and salt and mix well.
• Make the "lasagna" sheets:
• Have ready a wide expanse of very clean counter space.
• In a medium saucepan, whisk together the gram flour and water until smooth. Add the ginger, green chile, turmeric, yogurt, salt, and citric acid. Cook over medium heat, stirring constantly with a silicone spatula or wooden spoon, until the batter is very thick, 9 to 10 minutes. (It will resemble thick pastry cream or cream puff dough.)
• Turn the dough out onto the counter. Working quickly and using an offset spatula, spread it into a very thin (1/8-inch-thick) rectangular sheet roughly 24x20 inches. Use a paring knife to trim the rectangle to an 18-inch square. (Discard the trimmings or snack on them.) Then cut that square into four precise 9-inch squares. The dough cools and sets quickly so you will be able to peel each of the four squares off the counter easily as you need them.
• Preheat the oven to 375°F. Grease a 9-inch square baking dish with cooking spray.
• Assemble the "lasagna":
• Preheat the oven to 375°F. Grease a 9-inch square baking dish with cooking spray.
• Spread one-fourth of the vegetable mixture evenly into bottom of the pan, pressing down lightly on it with the back of a spoon so it gets into the corners and is compact rather than loose.
• Position one of the lasagna sheets over the vegetables so that it fits exactly in the pan. Repeat with the remaining three portions of vegetables and three lasagna sheets, ending with a lasagna sheet.
• Cover the lasagna with a 9-inch square of parchment paper, then cover the dish with foil. Place is on a baking sheet and bake for 40 minutes.
• Meanwhile, make (or reheat) the kadi sauce.
• To serve, cut the lasagna into six rectangles. Serve in large pasta bowls with kadi sauce ladled over each portion.