Thursday, January 6, 2011

Kadi



 Hope you all had a great 2010 and accomplished everything that you had planned for. I had a good year and specially enjoyed the holidays - spending time with family.  Cold winter evenings always brings back memories...of warm hearty home made food.  One of my favorites is kadi-chawal. As much as I have learnt the love for cooking from my mother, a lot is from my sister too. Her hands move with the speed of light, she always takes a min to think over and then...the next moment there is food on the table and always with a smile. This kadi - a recipe originally from Uttar Pradesh  is one of her finest curies ...simple but hearty, an excellent wholesome meal for cold winter nights.

Ingredients

Besan or Gram flour : 4 tbsp
Sour curd or Buttermilk : 2 -3 cups
Onion: 1 finely chopped (optional)
Baking soda: pinch
Turmeric: 1/4 tsp
Coriander seed: 2 tsp
Red Chili powder: 1/2- 1 tsp
Ginger: about an inch- grated
Garam Masala: 1/4 tsp
 For tempering : Methi seed, mustard, asafoetida, badi elachi, cinnamon- an inch long stick, red chilli 1-2 and ghee.

Mix the gram flour with water into a thick paste. take 1/4th of it and mix it with buttermilk. In case of yogurt, add water along with turmeric and salt and mix into a smooth mixture.

For the pakoras:
Mix the rest of the besan with salt, slightly crushed coriander seeds, chopped onions, baking soda and ginger. Make small pakoras and deep fry till done. Keep aside.

Take a saucepan add 1 tbsp of ghee, heat...followed by mustard, methi seeds, Cinnamon, badi elachi, asafoetida and red chilli, pour in the buttermilk mix and stir it till it comes to a boil, ( make sure you keep stirring till it comes to boil or the buttermilk will curdle) lower the flame and let it sim for about 20 min, drop in the pakoras while the kadi is still hot, add  garam masala.You could add kasoori methi leaves to the kadi for additional flavour. Serve with hot rice and ghee. The pakoras are so soft and creamy that they melt in your mouth.

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