• 2 Ways Kadhi
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INGREDIENTS


 Rajasthani Kadhi

Servings - 2 - 3

INGREDIENTS


Yogurt - 300 grams

Gram flour - 50 grams

Salt - 1 teaspoon

Turmeric - 1/2 teaspoon

Red chili - 1 teaspoon

Water - 800 milliliters

Oil - 35 milliliters

Mustard seeds - 1 teaspoon

Cumin seeds - 1 teaspoon

Fenugreek seeds - 1/2 teaspoon

Dry red chili - 2

Bay leaf - 1

Curry leaves - 6 - 7

Asafoetida - 1/4 teaspoon

PREPARATION

1. In a mixing bowl, add 300 grams yogurt, 50 grams gram flour, 1 teaspoon salt, 1/2 teaspoon turmeric, 1 teaspoon red chili, 800 milliliters water and mix it well.

2. Take a heavy skillet, add the mixture in it.

3. Bring it to a boil.

4. Cook until the gravy thickens.

5. Heat 35 milliliters oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1/2 teaspoon fenugreek seeds and stir for a minute.

6. Add 2 dry red chili, 1 bay leaf, 6 - 7 curry leaves, 1/4 teaspoon asafoetida and stir for 1 - 2 minutes.

7. Add the tempering over the kadhi and mix it well.

8. Cook for 5 - 7 minutes on medium heat.

9. Serve hot.

Arbi Ki kadhi

Servings - 2 - 3

INGREDIENTS


Taro - 420 grams

Oil - for frying

Yogurt - 220 grams

Chestnut flour - 100 grams

Salt - 2 teaspoons

Red chili - 1/2 teaspoon

Turmeric - 1/2 teaspoon

Water - 880 milliliters

Oil - 2 tablespoons

Cumin - 1/2 teaspoon

Dry red chili - 2

Curry leaves - 8

Ginger - 1 tablespoon

Coriander - for garnishing

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