Panjabi kadhi Pakora kadhi recipe with chawal

Kadhi: A Comforting Yogurt Curry

Kadhi is a traditional North Indian dish known for its tangy flavor and creamy texture. It’s a yogurt-based curry thickened with chickpea flour and seasoned with aromatic spices. Kadhi is often enjoyed with steamed rice or roti, making it a satisfying and comforting meal. This recipe will guide you through the process of making delicious Kadhi from scratch, including tips for achieving the perfect consistency and flavor.

Preparation:

Prepare the Pakora Batter:

In a mixing bowl, combine gram flour, chopped onions, green chilies (if using), carom seeds, turmeric powder, red chili powder, baking soda, and salt.
Gradually add water while whisking to form a smooth batter. The consistency should be thick enough to coat the back of a spoon.

Shape the Pakoras:

Heat oil in a deep frying pan or kadhai over medium heat.
Drop spoonfuls of the batter into the hot oil, forming small fritters. Fry until golden brown and crispy. Remove from oil and drain on paper towels.

Prepare the Kadhi Base:

In a large mixing bowl, whisk together plain yogurt and gram flour until smooth.
Gradually add water while whisking to form a lump-free mixture.

Cooking:

Tempering for Kadhi:

Heat oil in a deep saucepan or kadhai over medium heat.
Add mustard seeds, cumin seeds, fenugreek seeds, dried red chilies, and asafoetida. Allow the seeds to splutter and release their aroma.
Add grated ginger, chopped green chilies, and curry leaves. Sauté for a minute until fragrant.

Making the Kadhi:

Lower the heat and slowly pour the yogurt-gram flour mixture into the pan while continuously stirring to prevent lumps from forming.
Add turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine.

Cooking the Kadhi:

Bring the Kadhi to a gentle simmer over low heat, stirring occasionally. Allow it to cook for 20-25 minutes until it thickens slightly and the raw taste of gram flour disappears. Adjust the consistency by adding more water if needed.

Adding Pakoras:

Once the Kadhi reaches the desired consistency, gently add the fried Pakoras to the curry. Simmer for another 5-10 minutes to allow the flavors to meld together.

Garnish and Serve:

Garnish the Pakora Kadhi with fresh cilantro leaves for a burst of color and freshness.
Serve hot with steamed rice or roti for a hearty and satisfying meal.

Tips and Variations:

Vegetable Variations: Experiment with adding different vegetables to the Pakora batter, such as spinach, grated carrots, or finely chopped potatoes, to create unique flavor profiles.

Spice Level: Adjust the amount of green chilies and red chili powder according to your preference for heat.

Consistency: Kadhi tends to thicken as it cools, so adjust the consistency accordingly by adding water or simmering for longer if needed.

Healthier Options: For a healthier version, you can bake the Pakoras instead of deep-frying them. Additionally, use low-fat yogurt or Greek yogurt for the Kadhi base.

Serving Suggestions: Pakora Kadhi pairs well with a side of plain yogurt, pickle, or salad for added freshness and contrast.

Conclusion:

Pakora Kadhi is more than just a dish; it’s a celebration of flavors, textures, and culinary traditions. Whether enjoyed on a lazy weekend afternoon or served at festive gatherings, this classic Indian comfort food never fails to delight and satisfy. With its rich, creamy Kadhi and crispy, golden Pakoras, it’s a dish that brings people together and leaves lasting memories of warmth and comfort.

Steamed Basmati Rice Recipe:

Ingredients:

1 cup Basmati rice
2 cups water
Salt (optional)

Instructions:

Rinse the Rice:
- Place the Basmati rice in a fine-mesh strainer and rinse it under cold water until the water runs clear. This removes excess starch and ensures fluffy, separate grains of rice.
Soak the Rice (optional):
- While soaking rice is not necessary, it can help in achieving longer, fluffier grains. Soak the rinsed rice in water for 15-30 minutes. Drain well before cooking.
Cook the Rice:
- In a medium-sized pot, bring 2 cups of water to a boil. You can add a pinch of salt to the water if desired for seasoning.
Add the Rice:
- Once the water is boiling, add the drained rice to the pot. Stir gently to ensure the rice is evenly distributed in the water.
Simmer:
- Reduce the heat to low and cover the pot with a tight-fitting lid. Allow the rice to simmer gently for 15-20 minutes, depending on the variety of Basmati rice used and your desired level of doneness.
Check for Doneness:
- After 15 minutes, check the rice for doneness. You can do this by gently fluffing the rice with a fork and tasting a few grains. The rice should be tender but still slightly firm.
Rest the Rice:
- Once the rice is cooked to your liking, remove the pot from the heat and let it sit, covered, for 5 minutes. This allows the steam to continue cooking the rice and ensures even texture throughout.
Fluff and Serve:
- After resting, uncover the pot and fluff the rice gently with a fork to separate the grains. Serve the steamed Basmati rice as a side dish with your favorite curries, vegetables, or protein-based dishes.

Tips:

Use a 1:2 ratio of rice to water for perfect steamed Basmati rice.
For added flavor, you can cook the rice in broth or add aromatics like whole spices (cinnamon, cardamom, cloves) to the water.
Avoid stirring the rice while it’s cooking to prevent it from becoming sticky.
Leftover steamed rice can be refrigerated and reheated later. To reheat, sprinkle a little water over the rice and steam it in a covered pot or microwave until heated through.

Enjoy your perfectly steamed Basmati rice as a delicious and versatile accompaniment to your favorite meals.

viste for more recipe:

1.tastey rajma chawal

Panjabi kadhi | Pakora kadhi recipe with chawal

Kadhi: A Comforting Yogurt Curry

Ingredients For Kadhi:

Preparation: