Punjabi kadhi

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Punjabi KadhibyMasterchefSanjeev Kapoor
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Punjabi Kadhi

• Description
• Ingredients
• Method
• Chefs tip
• Nutrition facts
• Book
• Similar recipes with links

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Description
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A tangy kadhi best accompained with steamed
rice Cooking Time 10 15 minutes Servings 4
Preparation Time  15 - 20 minutes
  Category Vegetarian
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Ingredients
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For pakoras Gram flour (besan) 3/4
cup Onion ,chopped 1 medium Fenugreek leaves
(methi),chopped small 1/2 bunch Ginger,grated
2 inch piece Carom seeds (ajwain) 1
teaspoon Red chilli powder 1 teaspoon Baking
powder 1/4 teaspoon Salt to
taste Olive oil deep fry 2 tablespoon For
Kadhi Yogurt 1 cup Gram flour
(besan) 1/4 cup Turmeric powder 1
teaspoon Salt to taste Fenugreek seeds
(methi dana) 1/2 teaspoon Cumin
seeds 1/2 teaspoon Black peppercorns 6-8
Dry red chilies, broken into 2 2 Onion
,sliced (optional) 1 medium Ginger,chopped
1/2 inch piece Red chilli powder 1
teaspoon
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Method
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Mix all the pakora ingredients, except olive oil,
adding about half a cup of water. Heat sufficient
olive oil in a kadai (wok), drop small portions
of the pakora mixture and deep fry till golden
brown. Drain and place them on an absorbent
paper and set aside. For kadhi, whisk yogurt well
and mix gram flour (besan). Blend thoroughly so
as to ensure that there are no lumps. Add
turmeric powder, salt and three cups of water.
Heat two tablespoons of olive oil in a kadai Add
fenugreek seeds, cumin seeds, black peppercorns
and broken red chillies. Stir-fry for half a
minute. Add onion (if using) and ginger and
stir-fry for a minute. Add yogurt mixture. Bring
to a boil and simmer on low heat for about
fifteen minutes, stirring occasionally. Add red
chilli powder and fried pakoras and continue to
simmer for four to five minutes. Serve hot with
steamed rice.
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Tips by Chef
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Best served hot with steamed rice.
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Nutrition facts
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Recipe Books
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Cooking with Olive oil http//shop.sanjeevkapoor
.com/Cooking-with-Olive-Oil.aspx
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