Thursday, July 5, 2007

Punjabi Kadhi

1 Small cup Besan (Rajdhani Besan is good)
2 Cups खट्टी दही (Sour Curd)
1/2 tsp Haldi Powder
2 1/2 tsp salt or to taste
3/4 tsp chilli powder (acc. to taste)

Other Ingredients:
2 tbsp refind oil
1/2 tsp jeera (Cumin seeds)
1/2 tsp methi daana (Fenugreek seeds)
1 Moti Illaichi (Black Cardamom)
2 Laung (cloves)
3-4 dry, red chillies

Ingredients for Pakoras (Besan Dumplings)
1 cup besan (gram flour)
1/3 cup water approx.
1 Big Onion - chopped finely
1 small potato - chopped finely
1/2" piece ginger - chopped finely
1/2 tsp red chilli owder
2 green chillies chopped finely
1 tsp salt or to taste
1/2 tsp garam masala
1 tsp dhania powder
a pinch of baking powder
oil for frying

Tadka/Tempering Ingredients:
2 tbsp oil
1/2 tsp jeera (cumin seeds)
1/4 tsp red chilli powder, preferably red chilli flakes

1. Mix khatti dahi, besan, salt, haldi, red chilli powder and 5 1/2 cups of water. Beat well till smooth and ensure there are no lumps remaining in this mixture.
2. In a big heavy bottomd pan heat oil and add jeera, methi daana, moti illaichi and laung. Also add whole red chillies too.
3. When jeera turns golden add the curd water mixture, stir continuously till it starts boiling. After one good boil,lower heat and simmer for 15 minutes, stirring occasionally. Remove from fire and keep aside.
4.To prepae pakodsa, mix besan with water to make thick paste.Beat really well.Add all the pakora ingredients in it. Beat well to get a soft dropping batter.
5. Heat oil and drop spoonful of pakoda batter and deep fry pakoras on medium heat till golden brown.
6. Add pakoras to the ready Kadhi.
7. Forthe tadka, heat oil in a small pan. Reduce flame and add jeera.
8. When it turns golden remove from fire and add red chilli. Pour oil on to the hot kadhi in the serving dish.
9. Mix lightly and serve hot with boiled/ steamed rice.

Imp Tip: To get red chilli flakes, dry grind whole red chillies roughly in a small grinder.

Enjoy Punjabi Kadhi!!