KADHI- World Famous Indian dish
Monday, September 1st, 2008
Take one or two day old butter milk half liter or curd 250 grams, about 150 grams of gram flour (besan), half tsp. turmeric powder, 10 to 20 curry leaves and half tsp salt. Mix well all the things & make a paste of it. Dilute the paste with appropriate water & boil it in a kadhai about 10 to 15 minutes.
Before doing all this take 200 grams of gram flour, add ajwain half tsp. & salt to taste, add water & make thick paste of all these. Heat oil in a kadhai to make pakodis. Drop paste with spoon in hot oil & deep fry until golden brown.
Taste the pakodis, they are tasty.
Transfer the pakodis in hot kadhi & dip them in it, then wait for five minutes. Taste the preparation; it may not be very tasty.
You can mix powdered masalas into to it as per your taste & choice such as salt, sugar, chilly, cardamom, jeera (cumin seed), dhaniya, black pepper, black cardamom, dry ginger & pieces of makhana, kaju, pista, almond (badaam), paneer, apple, pomegranate, cucumber (khira, kakari), ginger, tomato etc.
Eat the preparation with pudi, paratha, roti, bread, bhature, samosa, pateez, rice, chat, pulao, biryani or any salty preparation etc or alone.
Instead of besan pakodis you can put many other things in kadhi such as moong dal pakodi, urad dal pakodi, fried potato, onion, any other vegetable or any other salty item as per your taste & choice.
At the time of cooking you can also mix vegetables of your choice in kadhi or pakodi such as palak, brinjal, lady’s finger etc.
At the starting you can also make a gravy of onion or any other things & / or fry it with masalas of your choice such as cardamom, black cardamom, tejpatta, methi, musterd seed, jeera, ginger, chilly etc.
Now spread some fresh and chopped coriander leaves (dhaniya patti) over the the kadhi before serving.
Remember kadhi is the preparation we made & kadhai is the utensil in which we made kadhi.
Have a great day with KADHI !!