|
Dahi KadhiDahi Kadhi is rich in protein and fat. It is taken with chapaties or khichdi (boiled rice and gram). It is not very spicy and hot and easy to digest. Increase the quantity of chilies if you want to make it hot. Pakoda in this preparation is optional. Ingredients you will need : Bengal gram flour (besan) : 3/4 cup Curd (dahi) : . . . . . . . . 250 gram Onion (pyaj) : . . . . . . . . . . one Green chilies (hari mirchi) : 2 to 3 Mustard seed (rai) : . . . 1 tea spoon Cumin seed (jeera) : 1 tea spoon Fenugreek seed (methi) : 1 tea spoon Garlic (lasoon) : . . . . . . 8 to 10 Turmeric powder (haldi) : 1 tea spoon Curry Leaves (kadi patta) : 6 to 8 Oil (tel) : . . . . . . . . . 2 table spoon Salt (namak) to taste for Pakoda : Onion (pyaj) : . . . . . . . one Bengal gram flour (besan) : 3 table spoon Red chili powder (lal mirchi) : 2 tea spoon Coriander and cumin powder (dhania and jeera) : 1/2 table spoon Baking powder : 1/2 tea spoon Coriander leaves (hara dhania) Oil for deep frying Salt (namak) to taste Mix bengal gram flour in curd to make a smooth consistency. Add salt and one cup water and cook it for five to seven minutes. Heat oil in a vagharia (small top) and fry finely chopped onion till it is just transparent. Add vertically slit green chilies, mustard seed, cumin seed and fenugreek seed and fry till it crackles. Then add finely chopped garlic, turmeric powder and curry leaves and fry for one to two minutes. Add this temper to bengal gram flour and curd. Cook on slow flame for half an hour. To make pakodas, add bengal gram flour in finely chopped onions. Add red chili powder, salt and little water to make a thick paste. Make small balls and deep fry till done. Add this pakoda in cooked kadhi while serve. Garnish dahi kadhi with coriander leaves.
Also try this recipe -Shalgam ki Subzi Return back to Home Page from Dahi kadhi
|
