Kadhi chawal

Name: Kadhi chawal
Cuisine: Indian
Ingredients: For Kadhi:; 4 tbsp gram flour; 400 gms Curd; 1 Onion; 1 Tomato; 2 " piece Ginger; 6 flakes Garlic; to taste Salt; to taste Turmeric powder; to taste Red chilli powder; 2 teaspoons Kasuri methi; 1/2 teaspoon Coriander seeds; 1 teaspoon Cumin seeds; 1/2 teaspoon Fenugreek seeds; 2 tablespoons Cooking Oil; 4 glasses Water; For Pakoda-; 1 bowl gram flour; 1/2 teaspoon carom seeds; 2 Onions; 2 tablespoons Coriander leaves; to taste Salt; to taste Red chilli powder; 1 teaspoon Garam masala; 1/2 teaspoon Coriander powder; as required Cooking Oil for deep frying; For rice-; 1 bowl Rice; 2 bowls Water

Aruna Thapar @Arunathapar27

New Delhi

#goldenapron2
#week_4
#Post_4
#punjab
#Kadhi chawal
#ebook #Post_3
#deepawali

Aruna Thapar @Arunathapar27

New Delhi

#goldenapron2
#week_4
#Post_4
#punjab
#Kadhi chawal
#ebook #Post_3
#deepawali

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Ingredients

For Kadhi:
4 tbspgram flour
400 gmsCurd
1Onion
1Tomato
2" piece Ginger
6flakes Garlic
to tasteSalt
to tasteTurmeric powder
to tasteRed chilli powder
2 teaspoonsKasuri methi
1/2 teaspoonCoriander seeds
1 teaspoonCumin seeds
1/2 teaspoonFenugreek seeds
2 tablespoonsCooking Oil
4 glassesWater
For Pakoda-
1 bowlgram flour
1/2 teaspooncarom seeds
2Onions
2 tablespoonsCoriander leaves
to tasteSalt
to tasteRed chilli powder
1 teaspoonGaram masala
1/2 teaspoonCoriander powder
as required Cooking Oil for deep frying
For rice-
1 bowlRice
2 bowlsWater

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Steps

1

Mix curd and gram flour in a mixing bowl add salt, turmeric powder and red chilli powder and beat the mixture thoroughly by adding 4 glasses of water. Keep aside for 15 minutes.
2

Meanwhile, heat oil in a karahi add methi Dana, coriander seeds and cumin seeds and when seeds splutter add grated garlic and ginger and fry till golden brown colour. Now add chopped onion and fry for 5 minutes. Add tomato puree (grated tomatoes) and cook for 5 minutes or till oil leaves the karahi. Add salt and all dry masala.
3

Now mix besan and curd mixture in this masala and stir continuously till mixture reaches to boiling point. Lower the flame.
4

Let this mixture simmer on lower flame for half an hour. Stir in between so that no lump is formed.
5

Pakoras for kadhi: Make a paste of besan With water. Add salt, red chilli powder, garam masala, coriander powder and carrom seeds. Mix well. Add chopped coriander leaves and onions and mix.
6

Heat oil in a karahi and deep fry pakodas till golden brown colour.
7

Till now kadhi mix is ready now put these pakoras in kadhi and cook on low flame for 5 minutes. Switch off the flame when done. Garnish with coriander leaves.
8

Rice: Wash and Soak rice in water for 10 minutes. After 10 minutes put it in a pan with double quantity of water and cook on low flame till water is soaked by rice. Rice is done.