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Categories:
gram flour red chili powder turmeric powder ginger green chilies garlic Curry salt black mustard seeds extra-virgin olive oil cumin fenugreek seeds red chilies asafetida powder water green chilies gram flour salt baking soda fresh coriander leaves onion oil water turmeric
Viewed: 50 - Published at: 7 years agoIngredients
- 500 g plain yogurt, beaten
- 3 -4 tablespoons gram flour
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 inch piece ginger
- 3 -4 green chilies, washed, ends trimmed and slit
- 2 -3 garlic flakes, peeled, washed and finely chopped
- 15 fresh curry leaves, washed and torn
- salt
- 1 teaspoon black mustard seeds
- 2 teaspoons extra virgin olive oil
- 1 tablespoon cumin seed
- 1 teaspoon fenugreek seeds
- 5 -6 whole red chilies (optional)
- 14 teaspoon asafetida powder (hing)
- 4 cups water
- 2 green chilies, finely chopped or 14 teaspoon red chili powder
- 1 cup gram flour
- salt
- 1 pinch baking soda
- 4 teaspoons fresh coriander leaves, washed and finely chopped
- 1 onion, peeled, washed and finely chopped
- oil, to deep fry
- water, as required to knead
- 14 teaspoon turmeric powder
Method
- Following is the method to prepare the Punjabi kadhi:.
- Heat oil in a pot.
- Add mustard seeds and allow to splutter.
- Add cumin seeds and fenugreek seeds.
- Allow to crackle.
- Once it stops crackling, add red chillies, if required and stir-fry briefly.
- Fold in the torn curry leaves, ginger, garlic and green chillies.
- Mix thoroughly.
- Stir-fry until the raw smell of ginger and garlic is gone.
- In another bowl, mix together yoghurt, gramflour, red chilli and turmeric powders alongwith 4 cups of water.
- Add the ginger and garlic stir fried mixture to the yoghurt mixture.
- Boil for a few minutes.
- Lower flame and cook on simmer for 45 minutes.
- Serve hot with long grain Basmati rice and Punjabi Masala Papads and mango pickle if you like.
- Following is the method to prepare the Bhajiyas:-.
- In a wide-mouthed bowl, knead together all the dry ingredients with water.
- Shape into bhajiyas and deep fry in hot oil in a wok.
- Drain on clean kitchen paper towels.
- Add to the Punjabi Kadhi or serve as a plain snack with tea.
