PUNJABI KADHI SPECIAL

Hello dear , your welcome on (khana-khajana87.blogspot.com) , today lets start something more special then earlier.....

PUNJABI KADHI 

KADHHI IS A VERY DELICIOUS DISH AND IN DIFFERENT STATES OF INDIA PEOPLE  PREPARE IT IN DIFFERENT-DIFFERENT STYLE...and we are going to prepare punjabi kadhi that wiil definitely  bring water in your mouth...so lets start...

FOR THE KADHI

1 cup besan (bengal gram flour)

2 cups khatti dahi ( sour curds)

1/2 tsp haldi powder ( turmeric)

3/4 tsp red chilli powder

salt to taste

FOR THE TADKA-

2 Tbsp oil

1/2 tsp jeera (cummin seeds)

1/2 tsp methi daana ( fenugreek seeds)

1 moti elaichi( black cardamom)

2 laung (cloves )

3-4 dry red chillis

PAKORAS / DUMPLINGS

1 cup besan ( bengal gram flour)

1/3 cup water approx.

1 big onion chopped finely

1 small potato chopped finely

1/2”piece ginger grated

2 green chillis chopped finely

1/2 tsp red chilli powder

salt to taste

1/2 tsp garam masala

1 tsp dhania powder

a pinch of baking powder

oil for frying.

TADKA/ TEMPERING

1 tsp ghee

1/2 tsp red chilli powder coarsely ground

METHOD

KADHI

1.Mix curd , besan, salt, haldi ,red chilli powder and 5 1/2 cups water.Beat well till no lumps remain.

2.In a big heavy bottomed pan heat oil and add all the ingredients for tadka.

3. Add the curd water mixture to the tadka . Keep stirring continuously till it boils.After one good boil, lower the heat and simmer for 15 minutes stirring occasionally.

Keep aside.

PAKORAS

1 . Mix all the ingredients for the pakoras, and beat well.

2. Drop small portions in hot oil to make pakoras.

3.Add the pakoras to the hot kadhi.

TEMPERING

Heat ghee slightly add the chilli powder and immediately pour it on the kadhi.

Serve hot with hot rice .