My Favorite Kadhi (Indian) and Pakoras(Indian)

[Guest guest]

I really love kadhis, which are yoghurt-based " curries. " This is

probably my favorite, but I will also be posting a tomato kadhi, which

is also delicious. I serve kadhi with rice.

 

Enjoy - Judy B

 

Kadhi

 

 

 

• 1 cup plain yoghurt (I leave mine out for a few hours to sour a

bit more)

 

• ¼ cup besan (gram flour)

 

• 2 whole dried red chilies

 

• 1 t turmeric powder

 

• Hefty pinch asafoetida

 

• 1 t fenugreek seeds

 

• 1 t mustard seeds

 

• 1 t cumin seeds

 

• 8 – 10 fresh curry leaves

 

• 1 " piece of fresh ginger, julienned

 

• 1 – 2 fresh green chilies, chopped

 

• 1 t garam masala

 

• 2 T vegetable oil

 

• Salt to taste

 

 

 

Beat yoghurt well, and then mix the gram flour in it. Blend this

thoroughly, beating out any lumps.

 

 

 

Add turmeric powder, salt, and 3 cups of water. Heat the oil in a pot.

When oil is hot, add the rest of the spices, ginger, chilies, and curry

leaves.

 

 

 

Stir fry for half minute, being very careful not to burn the

ingredients.

 

 

 

Add yoghurt and gram flour mixture, stirring well. Bring it to a boil

and simmer on a low heat for about 15-20 minutes. Stir occasionally.

This can be served as is, with rice, but they are great with the

pakoras, below.

 

 

 

Pakoras

 

 

 

• 1 cup besan (gram flour)

 

• 1 t ajwain seed

 

• Hefty pinch asafoetida

 

• 1 t red chili powder

 

• 1 " piece of fresh ginger, chopped finely

 

• ¼ t baking powder

 

• Salt to taste

 

• Oil for deep frying

 

• Optional ingredients (and I usually add them): Chopped onion,

chopped potatoes, shredded zucchini or summer squash, chopped green

chilies.

 

 

 

Mix these ingredients together, adding enough water to make a very thick

batter. Heat oil in a pot or frying pan, and carefully drop teaspoonfuls

of batter into the hot oil. Do not crowd. When golden brown on the

outside, carefully remove pakoras and drain on paper towels. Add to

kadhi right before serving...

 

 

 

 

[Guest guest]

*too gud , n very well explained,*

**

*jass*

 

On 23/02/2008, Judy <jbolton wrote:

>

> I really love kadhis, which are yoghurt-based " curries. " This is

> probably my favorite, but I will also be posting a tomato kadhi, which

> is also delicious. I serve kadhi with rice.

>

> Enjoy - Judy B

>

> Kadhi

>

> • 1 cup plain yoghurt (I leave mine out for a few hours to sour a

> bit more)

>

> • ¼ cup besan (gram flour)

>

> • 2 whole dried red chilies

>

> • 1 t turmeric powder

>

> • Hefty pinch asafoetida

>

> • 1 t fenugreek seeds

>

> • 1 t mustard seeds

>

> • 1 t cumin seeds

>

> • 8 – 10 fresh curry leaves

>

> • 1 " piece of fresh ginger, julienned

>

> • 1 – 2 fresh green chilies, chopped

>

> • 1 t garam masala

>

> • 2 T vegetable oil

>

> • Salt to taste

>

> Beat yoghurt well, and then mix the gram flour in it. Blend this

> thoroughly, beating out any lumps.

>

> Add turmeric powder, salt, and 3 cups of water. Heat the oil in a pot.

> When oil is hot, add the rest of the spices, ginger, chilies, and curry

> leaves.

>

> Stir fry for half minute, being very careful not to burn the

> ingredients.

>

> Add yoghurt and gram flour mixture, stirring well. Bring it to a boil

> and simmer on a low heat for about 15-20 minutes. Stir occasionally.

> This can be served as is, with rice, but they are great with the

> pakoras, below.

>

> Pakoras

>

> • 1 cup besan (gram flour)

>

> • 1 t ajwain seed

>

> • Hefty pinch asafoetida

>

> • 1 t red chili powder

>

> • 1 " piece of fresh ginger, chopped finely

>

> • ¼ t baking powder

>

> • Salt to taste

>

> • Oil for deep frying

>

> • Optional ingredients (and I usually add them): Chopped onion,

> chopped potatoes, shredded zucchini or summer squash, chopped green

> chilies.

>

> Mix these ingredients together, adding enough water to make a very thick

> batter. Heat oil in a pot or frying pan, and carefully drop teaspoonfuls

> of batter into the hot oil. Do not crowd. When golden brown on the

> outside, carefully remove pakoras and drain on paper towels. Add to

> kadhi right before serving...

>

>