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Punjabi Kadhi by

Masterchef Sanjeev Kapoor

Punjabi Kadhi • • • • • • •

Description Ingredients Method Chef’s tip Nutrition facts Book Similar recipes with links

Description A tangy kadhi best accompained with steamed rice Cooking Time: 10 – 15 minutes Servings: 4 Preparation Time: 15 - 20 minutes Category: Vegetarian

Ingredients For pakoras Gram flour (besan) Onion ,chopped Fenugreek leaves (methi),chopped small Ginger,grated Carom seeds (ajwain) Red chilli powder Baking powder Salt Olive oil +deep fry For Kadhi Yogurt Gram flour (besan) Turmeric powder Salt Fenugreek seeds (methi dana) Cumin seeds Black peppercorns Dry red chilies, broken into 2 Onion ,sliced (optional) Ginger,chopped Red chilli powder

3/4 cup 1 medium 1/2 bunch 2 inch piece 1 teaspoon 1 teaspoon 1/4 teaspoon to taste 2 tablespoon 1 cup 1/4 cup 1 teaspoon to taste 1/2 teaspoon 1/2 teaspoon 6-8 2 1 medium 1/2 inch piece 1 teaspoon

Method Mix all the pakora ingredients, except olive oil, adding about half a cup of water. Heat sufficient olive oil in a kadai (wok), drop small portions of the pakora mixture and deep fry till golden brown. Drain and place them on an absorbent paper and set aside. For kadhi, whisk yogurt well and mix gram flour (besan). Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and three cups of water. Heat two tablespoons of olive oil in a kadai Add fenugreek seeds, cumin seeds, black peppercorns and broken red chillies. Stirfry for half a minute. Add onion (if using) and ginger and stir-fry for a minute. Add yogurt mixture. Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally. Add red chilli powder and fried pakoras and continue to simmer for four to five minutes. Serve hot with steamed rice.

Tips by Chef Best served hot with steamed rice.

Recipe Books Cooking with Olive oil:

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