Punjabi kadhi Ingredients FOR PAKORAS Gram flour (besan) 1 cup Onion chopped 1 small Fenugreek leaves (methi) chopped 1/4 cup Ginger grated 1/2 inch piece Carom seeds (ajwain) 1/2 teaspoon Red chilli powder 1/2 teaspoon Salt to taste Oil to deep fry FOR KADHI Yogurt 2 cups Gram flour (besan) 1/2 cup Turmeric powder 1 teaspoon Salt to taste Oil 2 tablespoons Fenugreek seeds (methi dana) 1/2 teaspoon Cumin seeds 1/2 teaspoon Dried red chillies broken 2 Ginger chopped 1/2 inch piece Red chilli powder 1 teaspoon Method Step 1For the pakore, place the gram flour in a bowl. Add the onion, fenugreek leaves, ginger, carom seeds, chilli powder and salt, and mix. Add about one-fourth cup of water and mix well. Step 2Heat sufficient oil in a non-stick kadai; drop small portions of the mixture into the hot oil and deep-fry till golden brown. Drain on absorbent paper and set aside. Step 3For the kadhi, whisk the yogurt well. Add the gram flour and whisk thoroughly till smooth. Add the turmeric powder, salt and three cups of water and mix well.Heat the oil in a non-stick kadai. Add the fenugreek seeds, cumin seeds, and red chillies, and sa Step 4Add the ginger and sauté for a minute. Stir in the yogurt mixture, bring to a boil and cook on low heat for about fifteen to twenty minutes, stirring occasionally. Add the chilli powder and fried pakore, and continue to simmer for two to three minutes. Step 5Serve hot with steamed rice
Posted on: Thu, 04 Dec 2014 10:13:36 +0000
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