Best Kachi Kadhi Recipes

RAJASTHANI KADHI

Steps:

• Mix the above mentioned kadhi ingredients including salt, till smooth in a pan. Use a wired whisk to stir. No lumps should be there.
• Keep on a low flame and stirring at intervals simmer and cook for 12 to 15 minutes till the gram flour or besan gets cooked and the kadhi thickens a bit.
• The consistency of the kadhi is neither thick nor thin.
• Keep aside covered.
• Heat oil or ghee in a small pan. Add the mustard seeds along with the bay leaf first.
• Let the mustard seeds start popping & crackling.
• Then add cumin seeds and fenugreek seeds. Stir and add red chilies and asafoetida.
• Fry for a few seconds till the red chilies darken a bit. Switch off the flame.
• Add the red chili powder and stir. Immediately pour this tempering into the kadhi.
• Cover and let the tempering flavors infuse with the kadhi.
• After 5 to 6 mins, stir and serve rajasthani kadhi hot with phulkas, steamed rice or jeera rice.

KADHI RECIPE (PUNJABI KADHI PAKORA)

Steps:

• In a bowl take the sour curd and whisk it well till smooth
• Add gram flour, red chilli powder, turmeric powder, garam masala powder and salt to the whisked curd.
• Stir and mix everything again.
• Add 3 cups water and stir again.
• Stir very well to make a smooth mixture without lumps. If there are lumps, then break them with a wired whisk or a spatula or with your fingers. Set the curd slurry aside.
• You can use a blender to make this mixture, but make sure you don't over do it. You will get butter instead of a smooth blended curd.
• Take the gram flour in a bowl and add carom seeds, red chili powder, garam masala powder and salt.
• Add 1 cup thinly sliced onions.
• Mix everything well and set aside covered for 30 minutes.
• This will allow the onions to release their water in the mixture. Depending on the water content in the onions, the mixture will become very moist or just about moist.
• Then accordingly add water as required to make a thick batter. I added ¼ cup water.
• Heat oil for deep frying in a pan or kadai. Let the oil become medium hot. Then with a spoon carefully drop the pakora batter in the oil.
• When the pakora are partly cooked, then turn over and fry the other side.
• Fry till the pakora are crisp and golden.
• Remove the fried pakora and place them on a kitchen paper towel so that extra oil is absorbed. Fry the pakora in batches this way. When done set all of them aside.
• In another pan or kadai, heat mustard oil. Make sure to use a large bottomed pot so that while boiling, the kadhi does not spill.
• Add the cumin seeds, fenugreek seeds and asafoetida. Allow the cumin seeds to crackle and the fenugreek seeds to change their color. Fry on a low flame, so that these spices do not get burnt.
• Add chopped onions. Stir and sauté for 3 minutes on a low to medium-low heat.
• Then add chopped ginger, chopped garlic and chopped green chillies. Stir and sauté for a minute.
• Now add curry leaves, dry red chilies (halved or broken and seeds removed). Stir and sauté for a minute on a low flame.
• Then add the curd slurry.
• Stir very well.
• Increase the flame to medium and bring the kadhi to a boil. Keep on stirring often so that the bottom does not get browned. Time taken to cook kadhi will be around 14 to 16 minutes.
• After the kadhi has come to a boil, then lower the heat and simmer for more 6 to 7 minutes. The kadhi will thicken.
• If the kadhi becomes too thick, then add some hot water.
• Now add the onion pakora to the kadhi and stir gently.
• Cover with a lid and let the onion pakora be soaked in it for 8 to 10 minutes.
• Lastly sprinkle some garam masala powder.
• Serve kadhi pakora with steamed rice or cumin rice, topped with few teaspoonfuls of ghee. You could also have kadhi with roti or paratha.

KACHI KADHI

Steps:

• In a bowl beat yoghurt till smooth
• To this add the green masala paste, salt and water.
• Add more water if you do not want a thick consistency just like butter milk.(If you do not have green masala paste on hand then just crush 2 green chilles and 2 cloves garlic and add to the yoghurt).
• Mix well.
• Now heat oil in a saucepan add mustard seeds, cumin seeds chopped or crushed garlic and curry leaves.
• When the seeds start to splutter add green chilies stir for a few seconds and add the yoghurt mix keep stirring this do not boil just heat through and turn of the gas.
• Add the coriander leaves now.
• Now enjoy this as it is or with any type of khichdi.