Punjabi Kadhi
Panjabi Kadhi (Yogart Soup with Turmeric)
Pakora
Gram flour 1 cup
½ cup Chopped onion
Ajwain (Thyme)
1 tsp Chili powder
1 tsp Chopped ginger
½ teaspoon lemon juice
½ teaspoon turmeric
Salt To taste
Kadhi
2 cup Sour Curd (sour yogurt)
5 tablespoon Gram flour (Chick pea flour or Besan)
1 chopped green chili
1 inch chopped fresh ginger
1 teaspoon Turmeric powder
½ teaspoon red chili powder
1/2 tsp Asafetida
1/2 tsp Fenugreek seeds
1 teaspoon mustard seeds
1 teaspoon crushed coriander seeds
15 Curry leaves (curry patta)
1 tsp Oil 2 tbsp
Salt To taste
Mix all pakora ingredients and add about 1/2 cup of
water. Mix well.
Heat oil in a pan and drop one tablespoon of the
mixture at a time in very hot oil, deep fry the mixture
till it is golden brown.
Mix curd and gram flour. Add 5 cups of water to it.
Mix thoroughly so as to ensure that there are no lumps.
You can pass the mixture through a sieve.
Heat oil in a large Pot. Add Asafetida, fenugreek seeds
and mustard seeds.Add crushed coriander seeds. When
the mustard seeds starts popping add, curry leaves,
ginger, green chllies, red chilli powder, turmeric powder
and stirr for 1/2 minute. Add gram flour and yogurt
mixture. Bring it to a boil and simmer it on medium to
low heat for 2 hours or to desired thinkness. Add
pakoras towards the end of cooking. Garnish is fresh
coriander leaves. Serve hot with steamed basmati rice or
chapati!
Pakora
Gram flour 1 cup
½ cup Chopped onion
Ajwain (Thyme)
1 tsp Chili powder
1 tsp Chopped ginger
½ teaspoon lemon juice
½ teaspoon turmeric
Salt To taste
Kadhi
2 cup Sour Curd (sour yogurt)
5 tablespoon Gram flour (Chick pea flour or Besan)
1 chopped green chili
1 inch chopped fresh ginger
1 teaspoon Turmeric powder
½ teaspoon red chili powder
1/2 tsp Asafetida
1/2 tsp Fenugreek seeds
1 teaspoon mustard seeds
1 teaspoon crushed coriander seeds
15 Curry leaves (curry patta)
1 tsp Oil 2 tbsp
Salt To taste
Mix all pakora ingredients and add about 1/2 cup of
water. Mix well.
Heat oil in a pan and drop one tablespoon of the
mixture at a time in very hot oil, deep fry the mixture
till it is golden brown.
Mix curd and gram flour. Add 5 cups of water to it.
Mix thoroughly so as to ensure that there are no lumps.
You can pass the mixture through a sieve.
Heat oil in a large Pot. Add Asafetida, fenugreek seeds
and mustard seeds.Add crushed coriander seeds. When
the mustard seeds starts popping add, curry leaves,
ginger, green chllies, red chilli powder, turmeric powder
and stirr for 1/2 minute. Add gram flour and yogurt
mixture. Bring it to a boil and simmer it on medium to
low heat for 2 hours or to desired thinkness. Add
pakoras towards the end of cooking. Garnish is fresh
coriander leaves. Serve hot with steamed basmati rice or
chapati!
Fenugreek Seeds
Mustard Seeds
Curry Leaves
Pakora
Kadhi
Besan (Chickpea Flour)
Punjabi
Lemon Juice
Ajwain