.....From My Palate

Kadhi

Kadhi With Methi Pyaaz Pakodas

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Kadhi or karhi is a yogurt based North Indian dish with gram flour fritters called pakodas. Kadhi chawal are as famous in North India as Pasta in Italy. Sweet or tangy, thick or thin, spicy with chillies or without, who can resist Kadhi Chawal in a sunny afternoon over a spicy talk with friends and family. Its method of cooking are different in different states of India.
In Punjab Kadhi is preferred as spicy and sour whereas in Gujarat its more sweeter and thin with a dash of jaggery. Sindhis like their kadhi watery and without yogurt and maharastrians have their recipe with mustard seeds and curry leaves. What ever the recipes are, you still crave for the kadhi recipe of your mother. That’s the best recipe because your childhood memories are still fresh with the bowl of steaming kadhi chawal with a mirchi ka tadka(in north tempering with red chillies and hing over kadhi is a must thing)made by you mom. How much you try still that taste is missing…guessing that’s her love.

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This Kadhi is slightly different from my mom’s version. I added methi and pyaaz pakodas in place of plain gram flour pakodas.

Ingredients

For Pakodas

  • 3/4 cup Besan (Gram Flour)
  • 1 medium Onion, chopped
  • 1 cup Methi (Fenugreek leaves), chopped
  • 1 teaspoon Ajwain (Carom Seeds)
  • 1/2 tsp Turmeric Powder (Haldi)
  • Red chilli powder to taste
  • Salt to taste
  • Oil to fry

(You can also add green chillies and garlic if you like the taste)

For Kadhi

  • 1 cup Dahi (Yogurt)
  • 1/4 cup Besan (Gram Flour)
  • 1 teaspoon Haldi (Turmeric Powder)
  • 1/2 teaspoon Methi Dana (Fenugreek Seeds)
  • 1/4 teaspoon Jeera (Cumin Seeds)
  • Red chilli powder to taste
  • Salt to taste
  • 2 tablespoons Oil
  • 2 dried Red Chillies
  • pinch of Hing (Asafoetida)
  • Ginger, Chopped inch piece
  • 3 cups Water

Method

  • Mix all the ingredients for pakodas with a little bit of water at a time.
  • Make it in to a thick batter consistency for fritters.
  • Heat sufficient oil in a kadai. Drop small portions of the pakoda mixture with a help of a spoon or hand and deep fry till golden brown.
  • Drain and place on a kitchen paper and set aside. (you can taste one or two with a cup of tea while doing other preparations :-)) Mix first four ingredients for kadhi in a big bowl.
  • Whisk it thoroughly to make sure that there are no lumps. Add three cups of water and mix it well again.
  • Heat two tablespoons of oil in a kadai. Add fenugreek seeds, cumin seeds and red chillies.
  • Pop for few seconds. Add hing and ginger, fry for sometime. Add yogurt mixture. Bring to a boil, add salt and simmer on low heat for about twenty minutes, stirring occasionally.(cooking time is different in different households according to thick or thin consistency)
  • Add fried pakoras and continue to simmer for four to five minutes. Tempering by choice- .
  • Heat ghee in a large ladle or small pan. Add asafoetida and red chilli pd.
  • Stir quickly with a teaspoon and be careful it should not burn. Pour it over the kadhi.
  • Garnish with chopped coriander leaves.
  • Serve hot with steamed rice or roti.

Mix Vegetable Kadhi With Zeera Rice

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Mix Vegetable Kadhi with Zeera Rice

Mix Vegetable Kadhi

Ingredients

  • 1 ½ cup yogurt
  • 3 tbsp besan
  • 1 3/4 cups of water
  • 1 medium onion chopped
  • 5 or 6 curry leaves
  • ½ tsp fenugreek seeds
  • 1 tsp mustard seeds
  • ¼ tsp Hing (asafetida pd)
  • 2 tbsp vegetable oil
  • 1/4 tsp turmeric Pd
  • 1/2 tsp Cayenne Pd
  • 1 tsp coriander powder
  • 1 cup chopped mix vegetables
  • (carrots, potatoes, beans, peas any other veggie of your choice)

Method

  • Mix the yogurt, besan and water and stir until the mixture is smooth. Set aside.
  • Heat the oil in a pan and add mustard seeds, fenugreek seeds, asafetida Pd and curry leaves.
  • When the mustard seeds begin to pop, add the onions and sauté for a minute. A
  • dd turmeric, cayenne and coriander and stir for a minute..
  • Add the vegetables and simmer for 5 minutes, stirring occasionally.
  • Now add the yogurt mixture, give it a boil and cook it till done.
  • Garnish with coriander leaves.
  • Serve hot with Rice.

Jeera Rice

Ingredients

  • 1 cup Basmati rice
  • 2 tsp Jeera (cumin seeds)
  • 3 Whole peppercorns
  • 2 Bay leafs
  • 3 Cloves
  • 2 Cinnamon sticks
  • 1 Onions, sliced
  • 2 tbsp oil
  • Salt to Taste
  • 2 cups water

Method

  • Wash the rice and soak in water for half an hour.
  • Heat oil in a heavy saucepan, add cumin seeds, bay leaf, cloves, cinnamon sticks and peppercorns and fry for a while.
  • Now add onions and fry till nice and brown.
  • When onions are done add rice, salt, water and stir.
  • Cover with a lid and simmer the flame.
  • Cook until the rice is done.
  • Serve jeera rice with Mix vegetable kadhi.

Kadhi Chawal

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Kadhi Chawal
Author: Bhawana
Ingredients
  • For Pakoda-
  • 1 cup Gram flour
  • 1 Chopped onion
  • 1 tsp Ajwain (Thyme)
  • 1 tsp Chilli powder
  • 1 tbsp Chopped ginger
  • Oil for deep frying
  • Salt to taste
  • For Kadhi-
  • 1 cup Curd (yogurt)
  • 2 tbsp Gram flour
  • 2 no Dry red chilli whole
  • 1 tsp Turmeric powder
  • 1 tsp Garam Masala Pd
  • Pinch of Asafetida
  • 1 tsp Fenugreek seeds
  • 2 tbsp Oil
  • Salt to taste
Instructions
  1. Mix all pakora ingredients except oil and add about 1/2 cup of water.
  2. Mix well.
  3. Make into small balls and keep aside. Heat oil in a pan and deep fry the balls till pakoras are golden brown.
  4. Beat curd and mix gram flour in it.
  5. Blend thoroughly so as to ensure that there are no lumps.
  6. Add turmeric, garam masala pd, salt and 3 cups of water.
  7. Heat oil in a pan, add fenugreek seeds, asafetida and dry red chillies.
  8. Stir fry for 1/2 minute.
  9. Add gram flour and yogurt mixture.
  10. Bring it to a boil and simmer on a slow fire for about 15 minutes.
  11. Stir occasionally.
  12. Add fried pakoras and again simmer for about 5 minutes.
  13. Serve hot with steamed rice.
  14. (Before eating temper with desi ghee & red chilli pd for more taste)