Punjabi food makes your mouth water. It is one of the most popular cuisines liked by people in India and abroad too.
This cuisine has so much to offer in both non veg and vegetarian dishes, that the list is endless.
So when Richa announced the theme for RCI would be Punjabi food I was very happy.
I took this opportunity to try out Punjabi Kadhi .
When it came to making North Indian style of Kadhi I always made the U.P.type which does not have vegetables added to the pakoras.
I dug into my recipes and followed Nita Mehta’s Recipe.
The kadhi was very tasty, that was our lunch Rice and Punjabi Kadhi!
The recipe goes like this-
Serves 4-6 people
FOR THE KADHI
1 cup besan (bengal gram flour)
2 cups khatti dahi ( sour curds)
1/2 tsp haldi powder ( turmeric)
3/4 tsp red chilli powder
salt to taste
FOR THE TADKA-
2 Tbsp oil
1/2 tsp jeera (cummin seeds)
1/2 tsp methi daana ( fenugreek seeds)
1 moti elaichi( black cardamom)
2 laung (cloves )
3-4 dry red chillis
PAKORAS / DUMPLINGS
1 cup besan ( bengal gram flour)
1/3 cup water approx.
1 big onion chopped finely
1 small potato chopped finely
1/2”piece ginger grated
2 green chillis chopped finely
1/2 tsp red chilli powder
salt to taste
1/2 tsp garam masala
1 tsp dhania powder
a pinch of baking powder
oil for frying
1 tsp ghee
1/2 tsp red chilli powder coarsely ground
1.Mix curd , besan, salt, haldi ,red chilli powder and 5 1/2 cups water.Beat well till no lumps remain.
2.In a big heavy bottomed pan heat oil and add all the ingredients for tadka.
3. Add the curd water mixture to the tadka . Keep stirring continuously till it boils.After one good boil, lower the heat and simmer for 15 minutes stirring occasionally.
1 . Mix all the ingredients for the pakoras, and beat well.
2. Drop small portions in hot oil to make pakoras.
3.Add the pakoras to the hot kadhi.
Heat ghee slightly add the chilli powder and immediately pour it on the kadhi.
Serve hot with hot rice .