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Punjabi Kadhi

Punjabi Kadhi
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Punjabi Kadhi Recipe, How To Make Punjabi Kadhi Recipe

A traditional and very popular vegetarian preperation made from Buttermilk and gram flour, with gramflour and onion dumplings. Goes best with boiled rice.

Kadhi is a dish produced from gram flour (besan) and sour curd or buttermilk is basically originated in Rajasthan and popular within the North-western parts of India. Kadhi or curry is among the preferred savory preparations of North Indian Dishes wherein people love it a lot. Pouring dollops of Kadhi over hot streaming rice and enjoying the same repeatedly until the stomach is full is definitely worth remembering.

 

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About Recipe

How to make Punjabi Kadhi

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
Punjabi Kadhi
Author : Vahchef
Main Ingredient : Besan gramflour
Servings : 0 persons
Published date : November 22, 2016


Ingredients used in Punjabi Kadhi
• Oil (for frying) - to fry.
• Garam masala - pinch.
• Salt - to taste.
• Turmeric powder - 0.5 teaspoons.
• Red chillie powder - to taste.
• Onions - 1 small.
• Cumin seeds - 1 teaspoons.
• Corrainder seeds - 0.5 teaspoons.
• Methi seeds - 0.5 teaspoons.
• Green chillies - 1 numbers.
• Ginger garlic paste - 1 teaspoons.
• Gram flour - 4 tablespoons.
• Butter milk - 2 cup.
• Vegetable oil - 2 teaspoons.
• Corriander powder - pinch.
• Kasoori methi - 0.5 teaspoons.
• Water - 2 tablespoons.
• Ghee - 1 teaspoons.
Method:
To make Gramflour and onion dumplings: Take 2 tbsp of gramflour add sliced onions, salt, red chillie powder and a pinch of garam masala. Mix well with a little bit of water to get a good dropping consistency. Now deep fry the onion dumplings until nice and crispy. set aside. To make Khadi In a bowl take 2 tbsp of gramflour. Add red chillie powder, turmeric and salt. Add butter milk little by little until all the butter milk has been added. stir well to get a smooth mixture. Now heat some vegetable oil. add methi seeds, corriander seeds, ginger garic paste, cumin and chopped green chillies. saute for a couple of minutes. Now add the buttermilk mixture. Stir and add kasoori Methi. Bring the mixture to a boil and thenallow to simmer for 30-45 minutes (Note: the more you simmer the better the result). Check for seasoning. (Incase more tang is required add a few drops of lemon juice). Add the onion dumplings and simmer for 5 more minutes. Pour the kadhi in the serving bowl. For garnish and extra flavour: Take ghee in a pan. Add a pinch of red chillie powder, corriander powder and garam masala..saute for 15 seconds and pour the mix on the kadhi. It gives nice colour and a crispy flavour to the kadhi.





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Articles


Kadhi is a dish produced from gram flour (besan) and sour curd or buttermilk is basically originated in Rajasthan and popular within the North-western parts of India. Kadhi or curry is among the preferred savory preparations of North Indian Dishes wherein people love it a lot. Pouring dollops of Kadhi over hot streaming rice and enjoying the same repeatedly until the stomach is full is definitely worth remembering.

 

Punjabi Kadhi is a staple during winters. curd/ buttermilk when cooked with gram flour, nourishes warming characteristics. When eaten in winters, Kadhi behaves as a delicate medication to prevent from minor cold and cough problems. The actual cause of the medicinal qualities of Kadhi is also the mixture of spices used. Turmeric, curry leaves and bay leaves, when used collectively, offers that warm punch to the curry.

 

Punjabi kadhi has two various elements - kadhi and pakora. As a result, it is little time-consuming although not difficult to make. For the best flavor, pakora should cook in kadhi for a little bit, therefore it soaks in some gravy and tastes, may become soft. This kadhi needs to be thick and creamy with tender pakora in it. A preparation of curds, besan, onions and masalas the Punjabi kadhi is prepared quickly. Punjabi kadhi produces a scrumptious weekend afternoon meal when offered with plain steamed rice.

 

Method:

For the Kadhi, mix all the ingredients collectively. Ensure there is no lumps.   Add to a big pot, heat on medium. Bring to a boil. In the meantime, be certain that you're stirring regularly. If you do not stir, the mixture may become lumpy and separate. When the mixture has come to a boil, reduce heat to slow simmer. Still stir and simmer for 20-25 minutes. Some pakodas are put into the kadhi, after which tempering is performed using ghee and red chili.

 

Don't prefer to eat Kadhi in sawan. Why?

Kadhi, in spite of being tasty, is cool in nature and therefore, tough to digest because it contains Besan. As well as the buttermilk is coming from the milk that is provided by cows which can be grazing on fresh new grasses of rain which can be already polluted and therefore are unacceptable for humans to eat. In the month of Shravan, humans aren't expected to eat Kadhi



 

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