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Joined: 22 Oct 2006
Posts: 75
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Punjabi Kadhi (Serves 4 to 6)
1 cup besan (gram flour)
2 cups sour curd (yoghurt)
1/2 tsp haldi powder 21/2 tsp salt to taste.
3/4 tsp red chilli powder (according to taste.
2 trbsp oil
1/2 tsp jeera,
1/2 tsp methi daana (fenugreek seeds)
1 moti illaichi (black cardamoms),
2 laung cloves,
3 to 4 dry red chillies.
Pakore (dumplings)
1 cup besan(gram flour),
1/3 cup water approximately
1 big onion -- chopped finely,
1 small potato -- chopped finely
1/2 tsp red chilli powder,
1 tsp salt,
1/2 tsp garam masala,
1 tsp dhania powder,
a pinch of baking powder,
oil for frying.
Tadka/Tempering
11/2 tbsp oil,
1/2 tsp jeera(cumin seeds),
1/4 tsp red chilli powder.
Method:
1. Mix curd, besan, salt, haldi, red chilli powder and 51/2 cups of water. Beat well till smooth and no lumps remain.
2. In a big heavy-bottomed pan, heat oil. Add jeera, methi daana, moti illaichi and laung. Add whole red chillies too.
3. When jeera turn golden. add curd-water mixture. Stir continuously till it boils. After one good boil lower heat and simmer for 15 minutes, stirring occasionally. Remove from fire and keep aside.
4. To prepare pakoras, mix besan and water to make a thick paste. Beat well. Add all other ingredients given under pakoras. Beat well to get a soft dropping batter.
5. Heat oil and drop spoonful of batter. Deep fry pakoras to golden brown.
6. Add pakoras to the ready kadhi.
7. At serving time transfer the hot kadhi to a serving dish.
8. For tadka heat oil in a small pan. Reduce flame and add jeera. When it turns golden, remove from fire and red chilli powder. Pour oil on to the hot kadhi in the dish. Serve hot with boiled rice. |
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