Hey, there wonderful people. Everyone has tasted mostly every cuisine there is but the food served in your country or region is always our go-to when we want to be reminded of home. So today I'm going to be bringing forth a classic and loved dish from the Pakistani cuisine the KADHI
The thing that I love most about the food in my region are the spices, combined in different compositions and the possibilities are endless. Same dishes from different cooks and each having its unique taste due to the different composition of these amazing spices
Even the Kadhi has different variations for different regions. My mom taught me the Punjabi style of making kadhi which I am going to be sharing with you today.
EVERYBODY LOVES PAKORAS!! well, you might have had your fill during the month of Ramadan but no-one ever says no to pakoras and when they are submerged in an amazing gravy served with boiled rice or chappatis who can say no? I for one can't!
Let's begin the recipe, I even have a video linked below which will take you to my YouTube channel where I posted the video of Kadhi if you want to watch that. Be sure to drop a like and subscribe to my channel if you enjoy the video and this blog.
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Ingredients;
FOR KADHI
1/2 kg yogurt
3/4 cup graham flour
1 medium onion chopped
2 tomatoes
1 1/2 tsp red chili powder
1 tsp turmeric powder
2 tsp salt (according to taste)
1.5 liters of water
1/2 cup oil
FOR PAKORA
1 medium size sliced onion
3 medium-sized sliced potatoes
3 chopped green chili
1 tbs chopped green coriander
1 1/2 cup graham flour
1 tsp salt
1 tsp red chill powder
1 tbs dry coriander powder
1/2 tsp allspice powder
1 tbs cumin
Instructions;
For this recipe we need 1/2 kg of yogurt, graham flour 3 large serving spoons, 1 medium size chopped onion, two tomatoes red chili powder 1 1/2 tsp, turmeric 1 tsp, salt 2 tsp.
Everyone has their own way of cooking kadhi, this is my mom's way of cooking kadhi
Ingredients;
FOR KADHI
1/2 kg yogurt
3/4 cup graham flour
1 medium onion chopped
2 tomatoes
1 1/2 tsp red chili powder
1 tsp turmeric powder
2 tsp salt (according to taste)
1.5 liters of water
1/2 cup oil
FOR PAKORA
1 medium size sliced onion
3 medium-sized sliced potatoes
3 chopped green chili
1 tbs chopped green coriander
1 1/2 cup graham flour
1 tsp salt
1 tsp red chill powder
1 tbs dry coriander powder
1/2 tsp allspice powder
1 tbs cumin
Instructions;
For this recipe we need 1/2 kg of yogurt, graham flour 3 large serving spoons, 1 medium size chopped onion, two tomatoes red chili powder 1 1/2 tsp, turmeric 1 tsp, salt 2 tsp.
- Firstly we will mix the graham flour into the yogurt you can use a blender to mix as well, make sure there are no more lumps left in the mixture We will use an excessive amount of water to help the graham flour cook, That is why the cooking duration for this recipe is long.
- Now we will add one liter of water into the mix and we will add more water during the cooking period.
- We will need 3/4 cup oil some of which we will use during cooking and the rest will be served in the end with tarqa, add the one fourth cup oil to the pan, then add the chopped onion and fry till the onion turns golden, I am cooking the onions on a medium flame, When the onion turn golden then add the tomato paste, salt, red chili powder and turmeric to the mix
- when the onions are properly cooked then add the yogurt and graham flour mixture into the pan add 1/2 liter of water and keep mixing the ingredients in the pan and let it cook.
- keep mixing at constant intervals so to avoid any lump formation of the graham flour once the solution is at a boiling temperature the lumps will stop forming.
- Now let's start making the pakoras for the preparation of pakoras we need 1 1/2 cup graham flour, 3 medium sized sliced potatoes, three green chilis and chopped 1 tbs coriander, one medium sliced onion.
- For the seasoning, I will add dry coriander powder 1 tbs, salt 1 tsp, allspice powder 1/2 tsp, 1 tbs cumin, 1 tsp red chili powder. The salt and red chili powder are according to taste.
- now we will add water to mix the ingredients together, add water slowly so you don't add an excess amount
Everyone has their own way of cooking kadhi, this is my mom's way of cooking kadhi
- adding the pakoras to the preheated oil making little pakoras and taking a look at the kadhi, as you can see the kadhi solution has gotten thick, now we will filter out the onions and the tomatoes to we get a smooth plain texture
- Turning the pakoras over to the other side but not stirring too much so I don't break the pakoras
- After filtering out the onions and tomatoes now the kadhi is plain and smooth, when you start to notice the oil surfacing above the kadhi and on the sides just know it's done, you can now check the salt levels in the kadhi
- The pakoras are done now I will pull them out and put the next batch in the pan
- For the tarqa we will add 1/4 cup oil in a pan and add 1 tbs cumin, 5 red chilis, 3 green chilis slit from the middle.
- When you start hearing the sizzling sound of the oil stir for a bit and the tarqa is ready
- As you can see the oil has surfaced on the kadhi now we will add the pakoras let it cook for a while, turn of the stove and close the lid
- The kadhi is ready the pakoras have soaked in the kadhi and now we will garnish the kadhi with coriander, tarqa and allspice powder.
- you can serve kadhi with cumin rice and chappatis
Tell me how you like your kadhi? be sure to leave a comment below and if you like the recipe do check out my youtube channel for more regularly updated recipes.
Thank You
Thank You
The link to kadhi video on my YouTube channel
Very good recipe i made it .it was realy tasty
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