Thursday, March 12, 2009

Punjabi Kadi

Kadi reminds me of Pure simple and delicious home food.Although I have tried many recipe of Kadi till yet,this one is the best. My Mum makes amazing Kadi and I learnt this recipe from her.I made a few modifications in the recipe and the results turned pretty good.

In this recipe I made Pakoras with a combination of chopped spinach,potato and onion mix,flavored with dry fenugreek(Kasoori methi). Pakoras were then simmered in ginger-garlic flavored creamy yogurt curry. Its the perfect recipe to treat yourself to when you are craving some delicious 'Ghar ka Khana'.

For Pakoras :
1 Cup Besan (Gram Flour)
1 Cup finely chopped spinach
1 medium Potato,finely chopped
1 medium Onion,finely chopped
1 tsp Kasoori Methi
1/4 tsp Baking Powder
1/2 tsp Red Chili powder
Salt, To taste
Oil, for frying

For the Kadi :
1 Cup Besan
2 Cups Sour Curd
1/2 tsp Turmeric Powder (Haldi)
1/2 tsp Red Chili Powder
Salt, to taste

For the Tempering (Tadka) :
2 Dry Red Chillies
1 tsp Mustard Seeds (Rai)
1/2 tsp red chili powder

Heat Oil in a heavy bottomed pan.

Mix well all ingredients of the Pakoras together with enough water to form a batter of medium consistency.It should not be too thick,nor too thick.

Drop spoonfuls of batter into hot oil to form pakoras.Fry them at medium heat till light golden in color.Keep aside in a plate.

In a bowl mix together Besan and Curd to form a smooth and lumpfree batter.

Heat oil in a pan. Add ginger-garlic paste and fry till light brown in color. Add Haldi and Red chilli pd.Add 3 cups water to it and let it come to a boil.

Add Besan - Curd mixture to above and stir constantly till it thickens and comes to a boil. After first boil, lower the heat, add fried pakoras and simmer on low flame for 15 minutes. Serve in a bowl.
For the tempering, heat 2 tbsp ghee in a pan add dry red chillies ,rai and heat till rai starts to crackle. Add red chilli powder pour it over the prepared Kadi.

Serve hot with steamed Rice or Chapati.