Thursday, September 30, 2010

Punjabi Kadhi - Light & Yummy

Being a south Indian I have always relished the south indian version (about which I will write later). However, when I was in Delhi for my graduation my landlady used to treat me with this special kadhi sometimes. I learnt it from her & make it at home whenever my husband demands. It is the lighter version made without the usual pakodas which are fried & put in it making the kadhi heavy to digest. It is very easy & takes no time to prepare.
Ingredients:
  • Sour Curd - 1/2 kg
  • Gramflour (Besan) - 1 cup
  • Onions - 2 medium sized
  • Red Ripe Tomatoes - 2 medium sized
  • Frozen Green Peas - Half Cup
  • Green Chillies - 3
  • Whole Red Chillies - 2 
  • Water - 750 ml
  • Salt - As per taste
  • Oil - 3 tablespoons
  • Mustard Seeds - 1 teaspoon
  • Cumin Seeds - 1 teaspoon
  • Curry Leaves - 8 to 10
  • Turmeric powder - 1 teaspoon
  • Coriander Powder (Dhaniya) - 1 teaspoon
  • Garam Masala Powder - 1 teaspoon
  • Fennel Powder - 1 teaspoon
  • Kashmiri Red Chilli Powder - 1 teaspoon
Method:
Chop the onions, tomatoes & slit the green chillies lengthwise. Now, take a pan & put 2 tablespoons oil. When the oil is hot put the mustard seeds & cumin seeds & let it splutter. Now, add the whole red chillies after breaking them into pieces. Once they stop sizzling put the onions & green chillies & saute for a while till the onions turn pinkish. Add garam masala, turmeric powder, dhaniya powder, Fennel Powder, Kashmiri red chilli powder (for colour) & the salt. Continue to saute till the masala is cooked & oil leaves towards the sides.Now, add the tomatoes & cover the pan.This entire process needs to be done over medium flame. When you cover the pan the contents will cook faster so there is a possibility of it getting burnt so keep checking. Cook till tomatoes melt & turns into a puree. Blanch the frozen peas & add them now & let it cook. Meanwhile take a bowl & put the curd in it & whip it till the curd is smooth without lumps. Now add the gramflour to this curd & continue to whip. Keep adding water to attain the required pouring consistency. Check the tomatoes now & add the gramflour curd mixture to it & keep stirring till it is completely mixed with the vegetables. Add the curry leaves now. Cover & let it boil. It will start thickening so add more water if required. You do not have to boil it for long. After about 3 minutes you can put off the flame & your punjabi kadhi is ready to be served with hot steamed rice. Enjoy!
Note:
1. Curd should be sour otherwise you will not get the desired taste
2. You can add coriander leaves if you do not have curry leaves
3. It is best enjoyed with plain rice

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