Punjabi Kadhi

Name: Punjabi Kadhi
Total time: 3000 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 tb sp gram flour; 4 glass butter milk; to taste Salt; 1/4 tsp turmeric powder; 2 tomatoes; 1 onion; 1 " piece ginger; 8-10 pods garlic; 2 tb sp cooking oil; 1/4 tsp cumin seeds; 1/4 tsp Fenugreek seeds; 1/2 tsp coriander seeds; To taste salt; 1/4 tsp red chilli powder; 1/4 tsp turmeric powder; 2 whole red chillies; 1/2 bowl Gram flour; Water as required; 1 onion; 2 tb sp chopped coriander leaves; 2 tb sp kasuri methi; 1/2 tsp carrom seeds; To taste salt; 1/4 tsp red chilli powder; 1/4 tsp garam masala; Cooking Oil for deep frying pakodas

Aruna Thapar @Arunathapar27

New Delhi

#GA4 #week7 #buttermilk #Post5
#Buttermilk is the liquid remaining, after butter is churned. It is thin and slightly tart with little bits of butter left behind. Here I have created kadhi with buttermilk. It is a popular lunch recipe across Indian homes,Kadhi is a popular north Indian dish, made with besan along with various spices with gram flour pakodas dipped in it. Kadhi is best served along with rice.

Aruna Thapar @Arunathapar27

Saved

Ingredients

50 minutes

2 servings

For making kadhi batter :
3 tbsp gram flour
4 glassbutter milk
to tasteSalt
1/4 tspturmeric powder
For making masala:
2tomatoes
1onion
1" piece ginger
8-10 podsgarlic
2 tbsp cooking oil
1/4 tspcumin seeds
1/4 tspFenugreek seeds
1/2 tspcoriander seeds
To tastesalt
1/4 tspred chilli powder
1/4 tspturmeric powder
2whole red chillies
For making pakodas:
1/2 bowlGram flour
Water as required
1onion
2 tbsp chopped coriander leaves
2 tbsp kasuri methi
1/2 tspcarrom seeds
To tastesalt
1/4 tspred chilli powder
1/4 tspgaram masala
Others :
Cooking Oil for deep frying pakodas

Saved

Steps

50 minutes

1

Churn gram flour salt, turmeric powder and buttermilk in a mixer for 2-3 minutes till gram flour and buttermilk is mixed and the mixture becomes fluffy.
2

Wash peel and chop onion, tomato, ginger chilli, and garlic and grind to a fine paste in a mixer.
3

Heat oil in a heavy bottomed karahi. Add fenugreek, cumin and coriander seeds and when seeds splutter put finely grinded paste and sauté till it start leaving the karahi. Now add salt, red chilli powder, whole red chilli and turmeric powder and mix well.
4

Sauté till masala leaves the sides. Add kadhi batter and mix thoroughly.
5

Now cook it on low flame till a lot of boil comes in kadhi. Slow the flame and let it simmer on low flame for 15 minutes.
6

Mix all the ingredients for making pakode in a mixing bowl along with dry masale and onion and make a thick batter by adding water slowly. Heat oil in a karahi and fry pakode by adding 1 tb sp mixture in oil. 5-6 pakode can be fried at a time.
7

Now mix these pakoda in kadhi mixture and boil for 2-3 minutes. Or till pakode gets soften. Switch off the flame.
8

Serve hot with rice garnished with chopped coriander leaves.