Saturday, October 4, 2014

Punjabi kadhi/Punjabi Khadi



Kadhi/khadi had always been on my cooking wishlist. And finally I have made it. I wanted to make Punjabi khadi first and then some other day move on to Gujrathi khadi.
Here is what we need for Punjabi Khadi/Kadhi:

Ingredients:
Besan/gram glour/kadlehittu - 1 1/2 Tbsp
Yoghurt - 1/4 cup (Use low fat if you are prone to occasional guilt flutters)
Onion -1 sliced
Salt for taste
Turmeric powder - 1/2 tsp
Hing a pinch
Water - 1 cup

For Tempering
Garlic - 1 clove ( finely chopped)
Red chili - 1-2
Jeera - 1 tsp ( I like a lot of jeera in the kadhi, you can reduce it to 1 tsp if you are not so in love with jeera)
Oil - 2 tsp + 1 tsp




In a bowl, beat besan and curd together till there are no lumps and it forms a smooth paste. Add salt and turmeric powder and keep it aside
Heat 2 tsp oil in a pan and when hot add the sliced onions to the pan and saute it until golden brown.
 Now add hing and the besan mixture and keep stirring. Add water and stir together.
Reduce the flame, cover the pan and cook the kadhi for 10 minutes. Taste and adjust the salt now.
Transfer the kadhi to a bowl.
Heat 1 tsp oil in a tempering pan or a tadka pan and add jeera, garlic and red chili in that order and pour it over the kadhi.
Garnish with Coriander leaves.
Serve hot with steamed rice or jeera rice.


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