Mine is a Punjabi family and kadi chawal is one of our family's favorite dish,for me it is a dish for which I can live.I liked it since my childhood and love to try everywhere , whether it is roadside dhabba or five star hotel.I like the most is rajhasthani version as it is speciality of this state,the taste and texture is really tremendous.so I tried their version and till date it is my favorite preparation.So here I am to share my best est recipe with all of you.
INGREDIENTS
For Kadi
Whenever I make kadi my first step is to prepare batter for pakoras,for this mix all ingredients and add water in a such a way that batter neither watery nor very thick.it's consistency should be flowing not dripping.this help to make pakoras soft, keep this batter aside for a while.
Now for kadi take curd add besan,haldi,salt,lal mirch powder,and dhania powder.If you like kadi little sour keep the curd outside the fridge for at least 3 to 4 hours.If you are in hurry and wants to make kadi ,add about 1 teaspoon dry mango powder(aamchoor) .this will also make kadi sour and tasty.now whisk the all ingredients so there should not be any lumps.add water if required.
Now heat the mustard oil in heavy base pan for a while.wait till the oil is burnt,add little salt to remove the flavour of mustard oil.now add methi dana and whole red chili,coriander seeds and funnel seeds.keep in a notice that these two ingredients should not be burnt otherwise the taste of kadi will spoil.now add dahi batter in this oil.keep stirring the kadi and add water if it is needed.
Now let it boil for a while .according to my mother if you want tasty kadi than there should be 100 boils in there than only kadi is prepared and tasty anyways it is her believe. I personally keep this kadi on a medium flame for 30 to 40 minutes.
Now prepare pakoras,some people add onion or potatoes while making pakoras but I like simply besan pakora.heat the oil in a pan and drip pakora batter, spoon by spoon in the hot oil.fry them till they are reddish brown.
Now if your kadi is ready than add pakoras and let it be on flame for more 10 to 15 minutes.now give tadka from the above.
For tadka heat the desi ghee,add cumin seeds,hing,curry leaves and degi mirch.add in to the prepared kadi from the above.keep in notice this tadka should not burn otherwise this can spoil the taste of kadi
Your Kadi is ready to eat with rice
INGREDIENTS
For Kadi
- Besan 2 Tablespoon
- Curd 2 Cup
- Turmeric Powder 1 Teaspoon
- Coriander Powder 2 Teaspoon
- Red Chili Powder 1 Teaspoon
- Salt As Per Taste
- Fenugreek Seeds(methi) 10 or 12
- Funnel Seeds 10 or 12
- Dry Coriander Seeds 10 or 12
- Whole Red Chili Dry 2 or 3
- Cumin 1/2 Teaspoon
- Curry Leaves 7 or 8
- Hing Powder Just A Pinch
- Degi Mirch 1/2 Teaspoon
- Mustard Oil 3 Tablespoon
- Desi Ghee 4 Tablespoon
- Besan 1 Cup
- Salt As Per Taste
- Haldi Powder 1 Teaspoon
- Kasoori methi 1 Teaspoon
- Oil For Frying
Whenever I make kadi my first step is to prepare batter for pakoras,for this mix all ingredients and add water in a such a way that batter neither watery nor very thick.it's consistency should be flowing not dripping.this help to make pakoras soft, keep this batter aside for a while.
Now for kadi take curd add besan,haldi,salt,lal mirch powder,and dhania powder.If you like kadi little sour keep the curd outside the fridge for at least 3 to 4 hours.If you are in hurry and wants to make kadi ,add about 1 teaspoon dry mango powder(aamchoor) .this will also make kadi sour and tasty.now whisk the all ingredients so there should not be any lumps.add water if required.
Now heat the mustard oil in heavy base pan for a while.wait till the oil is burnt,add little salt to remove the flavour of mustard oil.now add methi dana and whole red chili,coriander seeds and funnel seeds.keep in a notice that these two ingredients should not be burnt otherwise the taste of kadi will spoil.now add dahi batter in this oil.keep stirring the kadi and add water if it is needed.
Now let it boil for a while .according to my mother if you want tasty kadi than there should be 100 boils in there than only kadi is prepared and tasty anyways it is her believe. I personally keep this kadi on a medium flame for 30 to 40 minutes.
Now prepare pakoras,some people add onion or potatoes while making pakoras but I like simply besan pakora.heat the oil in a pan and drip pakora batter, spoon by spoon in the hot oil.fry them till they are reddish brown.
Now if your kadi is ready than add pakoras and let it be on flame for more 10 to 15 minutes.now give tadka from the above.
For tadka heat the desi ghee,add cumin seeds,hing,curry leaves and degi mirch.add in to the prepared kadi from the above.keep in notice this tadka should not burn otherwise this can spoil the taste of kadi
Your Kadi is ready to eat with rice
When I make paneer (cottage cheese) using lemons, I keep the water and we always have kadi or any curry-based dish at the next meal (kofta, aalu, paneer). I use the paneer ka pani.(whey) instead of water to make the besan - curd solution. It gives a nice sweet-sour taste. You can increase the chilli to compensate the sweetness. Sure way to get compliments.
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