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Monday, December 8, 2014

No onion, no garlic kadhi

Kadhi-chawal, kadhi-roti, kadhi-bajra, kadhi-khichdi some of the yummiest heartiest food you can have with this delightful North Indian kadhi. Kadhi can be made in few ways keeping basic sam but why this recepi is special. This is without onion and garlic so can be made on those auspicious days of pooja. This kadhi is cooked in desi ghee with more than 15 whole and grounded spices for more than an hour and smell is soooo nice that can make even your neighbours hungry.

1 cup sour yougurt
1/2 cup Besan (roasted gram flour)
4 cups water
Salt as per taste
1/2 tsp turmeric powder, haldi
1tsp red chilli powder
2 tsp coriander powder, dhaniya powder

1 table spoon + 1 tsp desi ghee
1/2 tsp cumin seeds, jeera
1/4 tsp carrom seeds, ajwain
1/2 tsp fenugreek seeds, methi
1/4 tsp mustard seeds, sarson
3-4 whole black pepper, kali mirch
4-5 whole red chillis, sabut lal mirch
2 bay leaves dried, tej patta
1 inch cinnamon stick, daalchini
4-5 clove, Sabut laung
1tsp kasturi methi
1 tsp garam masala.
1/4 tsp asafoetida, heeng
3-4 green chillies whole

For Pakoras:
3/4 cup besan,
red chilli powder, coriander powder and salt according to taste.
Add water as required, make a thick smooth paste and leave aside.
oil for frying
bowl of cold water to dip pakoras

Method: whisk yogurt with 2 cups of water, besan, red chilli powder, coriander powder and salt until without lumps and keep aside.

In a heavy bottomed pan warm 1 table spoon ghee, gas should be on sim otherwise you will burn the spices, add jeera, sarson, ajwain and methi seeds, once done, add kali mirch, laung, tejpatta, daalchini and whole red chillies, once all spices are brownish and release fragrance add yogurt and besan mixture that you prepared. keep stirring, add remaining water and stir well. add more salt if required and keep on stirring until started boiling. For initial 15 minutes you need to stir frequently as it can curdle or came boil out. Once it'll start boiling nicely on sim leave it until thick and keep stirring in between so that it does not stick to bottom.
When you feel it is almost thick as the consistency required (almost 45 minutes), make pakodas.
For making pakoras, heat oil in a heavy bottomed pan and fry small pakodas from batter prepared. almost 1 tablespoonful. fry till brown in color and remove directly in the bowl of cold water. leave in water for 5 mins, sqeeze slightly and add to kadhi. make pakoras in this way from all the batter.
After adding pakoras, powder kasturi methi and add. Now boil kadhi on medium high flame for 3-4 minutes and switch off the gas. Add garam masala and mix well.
Now take 1 tsp of desi ghee in a small ladle heat it and add heeng, a pinch of turmeric powder and whole green chillies, switch off the gas and add it to pepared kadhi. mix well..garnish with green coriander leaves. serve with roti, rice, khichdi or use as soup.

Variations: you can add, spinach, methi leaves or mix veg instead of pakoras.


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