Aromatic Kadhi
An Indian dish prepared with basic ingredients such as curd and the Bengal gram flour. A specialty during scorching summer days both for the taste buds & gastro-entero factors to soothe your body. Its enriching aroma will please your senses any time.
Cooking time: 10-15 mins to serve for 4 adults
Ingredients:
250gm of sour curd;
2 cups of Bengal gram flour;
1 tablespoon of Mustard/Olive/White oil for the whole spices & separate oil for deep-frying, optional;
1/4 tsp each or 1 tsp of mixed cumin, coriander, fenugreek & fennel seeds;
1 dry red chili & 2 green chilies chopped;
1" cinnamon stick;
2 cloves of green cardamom;
1 tsp of dry ginger powder or 1 tsp of freshly grated ginger;
Curry leaves;
1 tsp turmeric powder;
Salt to taste;
Adequate or say at least 1 lt water;
A deep wok for cooking & frying spoon.
Preparation:
If you are fine with added calories then fry some crispy 'pakoras' mixing 1 cup of gram flour, 1/2 cup of curd, some chopped chilies, salt to taste & water to make a thick paste. Deep-fry the batter in small portions turning them into golden brown balls in medium flame.
Now, leave just about 1 tbsp of oil to swallow fry the spices together adding the ginger & turmeric powder at the end. Cover it up for few seconds & the room fills up with nice aroma and crackling sound. Meanwhile, make a runny paste of the remaining gram flour, curd & water. Add it to the spices while stirring not to create any lump. Add salt to taste & water, if required. Bring it to boil stirring frequently thus no lump forms & add the prepared 'pakoras' if you meant so. It thickens quickly so you may need to add more water, in case you like a little runny kadhi. However, never ever reheat it so better you prepare only as much as you'll require. Serve it with rice or Indian bread or rotis.
Try it at home as you may please & share your experience, ideas or questions, if you get any.
Tip: You can keep pakoras pre-ready & heat them up in microwave before adding to the kadhi. Also, serve it with piping hot rice thus no need of reheating but consume on the very same day.
An Indian dish prepared with basic ingredients such as curd and the Bengal gram flour. A specialty during scorching summer days both for the taste buds & gastro-entero factors to soothe your body. Its enriching aroma will please your senses any time.
Cooking time: 10-15 mins to serve for 4 adults
Ingredients:
250gm of sour curd;
2 cups of Bengal gram flour;
1 tablespoon of Mustard/Olive/White oil for the whole spices & separate oil for deep-frying, optional;
1/4 tsp each or 1 tsp of mixed cumin, coriander, fenugreek & fennel seeds;
1 dry red chili & 2 green chilies chopped;
1" cinnamon stick;
2 cloves of green cardamom;
1 tsp of dry ginger powder or 1 tsp of freshly grated ginger;
Curry leaves;
1 tsp turmeric powder;
Salt to taste;
Adequate or say at least 1 lt water;
A deep wok for cooking & frying spoon.
Preparation:
If you are fine with added calories then fry some crispy 'pakoras' mixing 1 cup of gram flour, 1/2 cup of curd, some chopped chilies, salt to taste & water to make a thick paste. Deep-fry the batter in small portions turning them into golden brown balls in medium flame.
Now, leave just about 1 tbsp of oil to swallow fry the spices together adding the ginger & turmeric powder at the end. Cover it up for few seconds & the room fills up with nice aroma and crackling sound. Meanwhile, make a runny paste of the remaining gram flour, curd & water. Add it to the spices while stirring not to create any lump. Add salt to taste & water, if required. Bring it to boil stirring frequently thus no lump forms & add the prepared 'pakoras' if you meant so. It thickens quickly so you may need to add more water, in case you like a little runny kadhi. However, never ever reheat it so better you prepare only as much as you'll require. Serve it with rice or Indian bread or rotis.
Try it at home as you may please & share your experience, ideas or questions, if you get any.
Tip: You can keep pakoras pre-ready & heat them up in microwave before adding to the kadhi. Also, serve it with piping hot rice thus no need of reheating but consume on the very same day.
