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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Friday, September 9, 2011

Kadhi - Punjabi/Maharashtrian/Gujarati/Rajasthani


Punjabi Kadhi:
Yogurt - 1 cup
Gram flour  -1/4 cup
Dry red chilli- 2
Turmeric powder-1 tsp
A pinch Asafoetida
Fenugreek seeds-1 tsp
Oil -2 tbsp
Salt to taste
Pakodi (see recipe below)

Method:
Whip the Yogurt along with the gram flour and blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and the three cups of water.  Heat some oil in a skillet. Add fenugreek seeds and dry red chilli. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow flame for about 15 minutes stirring occasionally. Add red chili powder and fried pakodis, let it simmer and take off the flame. Serve hot with steamed rice. 

Maharashtrian Kadhi:
Gram flour - 4 tbs
Yogurt - 3 cups
Turmeric powder - 1 tsp
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Ginger paste - 2 tsp
Garlic paste - 1 tsp
Green chillies - 2 slit
Asafoetida - 1 pinch
Curry leaves 4-6
Finley chopped coriander - 2 tbs
Gole (See recipe below)
Salt to taste

Method:
Whip the Yogurt along with the gram flour and blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and the two cups of water and cook on low flame. Keep stirring. Heat oil in another skillet and add the mustard seeds. When they begin to splutter add ginger paste, garlic paste, green chillies, asafoetida and curry leaves. Cook for a minute and then add it to the kadhi. Keep stiting on low heat until the kadhi is thick add the fried Gole. Take off flame, garnish with chopped coriander leaves and serve hot with steamed rice.

Gujarati Kadhi:
Buttermilk - 3 cups
Gram flour - 2 tbs
Ginger & green chilli paste - 1/2 tsp
Ghee (clarified butter) - 1 tbs
Asafoetida  -  a pinch
Cumin seeds - 1/2 tsp
Garam Masala – 1 tsp
Curry leaves 7-8
Jaggery (grated) - 1 tbs (or sugar)
Okra (cut in an inch pieces and sautéed in oil till dark and set aside)
Finely chopped coriander - 2 tablespoons
Salt to taste

Method:
Whisk the buttermilk in a deep bowl with the gram flour.  Add salt and the ginger- chilli paste, a cup of water and whisk. Heat the ghee in a pan and add asafoetida, cumin seeds, and curry leaves. Sauté till cumin seeds start changing colour. Add the buttermilk mixture and stir, on low heat, for five minutes. Add jiggery/sugar and stir well. Boil for another five to eight minutes and the garam masala and okra.  Take off the flame, garnish with coriander leaves and serve hot with steamed rice or puris.

Rajasthani Kadhi:
Yogurt - 4 cups

Gram Flour - 2 tbsp
Turmeric powder - 1/4 tsp
Salt to taste
Cinnamon – ½ inch stick
Cloves - 2
Dry red chillies - 2
Fennel seeds – ½ tsp
Coriander seeds – ½ tsp
Cumin seeds – ½ tsp
Fenugreek seeds – ¼ tsp
Grated ginger – 2 tsp
Curry leaves – 1 sprig
Chill powder – ½ tsp
Oil – 2 tbs
Pakodi/Pithore/Gatta (See recipe below)

Method:
Whip the Yogurt along with the gram flour and blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and the half cup of water and cook on low flame. Keep stirring. Mean while heat oil in a skillet and fry all the other ingredients. Temper the Yogurt mixture with it. Then add the pakodi/ gatta/ pithore. Simmer for a minute. Take off flame and serve hot with missi roti or puri or rice.

For Pakodi:
Gram flour - 1 cup
Chopped onion – ¼ cup
Chopped potato - ¼ cup (optional)
Ajwain - 1 tsp
Red chilli powder -1 tsp
Chopped ginger-1 tsp
Baking powder-1/2 tsp
Oil for deep frying
Salt to taste 

Method:
Mix all pakodi ingredients in ½ cup of water and mix well. Heat oil in a wok and deep fry the mixture into small dollops and fry till pakodis turn golden brown.



For Gole:
Chana dal - 1 cup 
Toor Dal - 1/4 cup
Coriander Leaves
Green Chilly - as required
Salt to taste

Method:
Soak chana dal and toor dal for 1 hour. Take the dals, add finely chopped green chilly, salt, coriander leaves and grind it in mixer. Dont add water. Grind it coarse. Make small balls of this mixture fry it.

For Gatta:
1 cup of besan/chick pea flour/kadala mavu
2 tsp kasuri methi
1/2 tsp chilli powder
1/2 tsp dhania powder
A pinch salt and turmeric powder
2 tbs of butter milk. 

Method:
Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp dhaniya powder and kasuri methi. Make stiff dough. Make 5-6 long strips of the dough. Put these strips in boiling water and cook for 5-8 minutes. Cut these gattas into small pieces. Fry and keep aside.

For pithore:
Gram flour - 1 1/4 cups
Yoghurt - 2 1/2 cups
Ginger-garlic paste- 2 tbsp
Green chillies- 2 finely chopped
Red chilli powder -1 tsp
Turmeric powder -1/2 tsp
Water- 1 1/2 cups
Oil- 3/4 cup
Green coriander finely chopped
Salt to taste

Method:
 Mix together the gram flour, yoghurt, ginger-garlic paste, red chilli powder, turmeric powder, salt, chopped coriander leaves and green chillies. Add water and mix well. Heat the oil in a wok and gradually pour the above mixture into the wok.  Cook till the mixture leaves the sides of the. Spread the mixture uniformly in a greased tray. Let it set for an hour or so then cut into inch size diamonds or cubes.

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