Kadhi Recipes
GUJARATI KADHI
I love gujarati style kadhi. It is more watery than Punjabi kadhi and I particularly like the sweet-sourness that is typical of gujarati cooking. This kadhi is great to eat with plain rice or khichdi.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 25m
Yield 4
Number Of Ingredients 16
Steps:
- Mix the water, yogurt, and chickpea flour together in a large saucepan until smooth; add the green chile peppers, ginger, sugar, turmeric, and salt. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.
- Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the cilantro. Serve hot.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 3.8 g, Sodium 100.2 mg, Sugar 14.1 g
KADHI
This is an accompaniment with almost all khichdi (rice lentil combos) dishes or even plain rice. You can make adjustments to the basic recipe as per your liking. Eg you may add choice vegetables or pakodis (lentil croquettes)or few piece of papad (raw to boil with kadhi) or spinach and fenugreek leaves. The consistency of a kadhi should be thick enough to coat the back of a ladle.
Provided by Girl from India
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix flour and butter milk well with a hand mixer or whipper.
- Heat the clarified butter in a saucepan, add cumin and mustard seeds, curry leaves, whole chilli and ginger allow to splutter.
- Add the buttermilk.
- Stir continuously adding crushed chilli, salt, sugar, turmeric and asafoetida and the mint/fenugreek leaves.
- Stir continuously till it reched boiling point.
- Simmer on low for 10 minutes till the flour cooks, stirring once in a while.
- Serve piping hot garnished with coriander.
- Note: 1.
- Kadhis have to be stirred continuously, till the curd mixture starts boiling to get a smooth and uncurdled texture.
- Once boiling starts,then it may be simmered on slow, to extract flavours to full extent, stirring occasionally.
- 2.
- Kadhis may be made in advance (a few hours and not days) but do not temper the kadhi, just boil the buttermilk with the flour and the ingredients added after that.
- Heat the clarified butter and temper just before serving and heat the kadhi through before serving.
- 3.
- Try and use the kadhi within a day.
- 4.
- If the curds/ buttermilk is not sour enough, then add a few grains of citric acid to get the sour flavour.
- But do not use overly sour curds (stale), as this will result in the kadhi tasting pungent, not aromatic.
Nutrition Facts : Calories 132.8, Fat 5.2, SaturatedFat 2.9, Cholesterol 15, Sodium 199.3, Carbohydrate 14.7, Fiber 1.1, Sugar 11.2, Protein 7.7
KADHI
This goes very well served with gramflour dumplings in them - the kadhi here imparts a tangy spiciness to the pakodas. You may opt to add about a teaspoon of sugar to reduce the tanginess if you prefer. Also, this recipe does not make any pretensions about being an "authentic gujarati dish" - it is, as I know it to be, a generic Indian dish that can be adapted to suit the tastes of whoever it is who is enjoying it.
Provided by eatrealfood
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place gram flour in a deep mixing bowl.
- Add yoghurt and water, and whisk until smooth.
- Stir in salt, ginger, garlic and chilli.
- Heat ghee in a saucepan.
- Add the seeds and rest of ingredients.
- Stirfry until onions soften.
- Pour in yoghurt mixture and bring to boil while stirring.
- Turn down to simmer for 10-15 minutes, garnish and serve.
- Optional: Add pakodas (dumplings) before serving.
Nutrition Facts : Calories 93.3, Fat 5.5, SaturatedFat 3.3, Cholesterol 16.1, Sodium 907.5, Carbohydrate 8.5, Fiber 0.7, Sugar 3.7, Protein 3
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- Mix yogurt and chickpea flour in a large measuring glass until smooth and homogeneous. Stir in 1 cup water, followed by turmeric—the mixture should be a pale yellow color; set aside.
- Melt 1 Tbsp. ghee in a medium Dutch oven or other heavy pot over medium heat. Add cloves, bay leaves, peppercorns, mustard seeds, fenugreek seeds, and ½ tsp. cumin seeds and cook, stirring, until mustard seeds start to pop, about 1 minute. Reduce heat to low and add reserved yogurt mixture and 3 cups water; mix well. Season with 2 tsp. salt. Taste—the mixture should be tangy, rich, and distinctly flavored by the spices. Add lime juice to taste and more salt if needed.
- Increase heat to high and bring to a boil, stirring constantly (if you stop stirring, it will curdle). Insert a large long-handled spoon into the pot to prevent soup from boiling over and let cook 10 minutes without stirring (if at any point it looks like it might boil over, reduce heat to medium-high for a minute before turning it back up). The kadhi should become thicker and brighter in color and look like a creamy soup. Taste again and add more lime juice if needed.
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