Hi Friends,
A very popular recipe of north India is Kadhi...you can easily find this dish in almost all the restaurant menus. Apart from north India, variations of kadhi is also found in Gujarat and Maharashtra...may be some more states too. Here goes the basic recipe of kadhi and I will also suggest the variations you can do.
KADHI:
INGREDIENTS:
Besan (Bengal gram flour)
Mattha (Butter milk)
Haldi (Turmeric) powder
Lal sabut mirch (Whole Red chilies)
Namak (Salt)
Heeng (Asafoetida)
Methi (Fenugreek seeds)
Tel (Oil)
Baigan (Egg plant/ brinjal)
Hara dhaniya (Coriander leaves)
METHOD:
Take a little besan and and mix it with lots of mattha.Chop baigan in 1" cubes. Take a little oil in a pan and heat it properly. Add heeng, methi dana and sabut lal mirch..add chopped baigan, haldi powder and salt and let it cook.
Once baigan is cooked add the besan and mattha mixture into it. Adjust salt as per your taste and let the kadhi boil for at least 10 minutes...if water evaporates, add some more water but good taste of kadhi comes only when it's cooked on slow heat for a little longer time.
Garnish with chopped hara dhaniya and serve hot with rice.
TIPS:
Instead of baigan you can use other vegetables like Phool gobhi (cauliflower), Hari matar (green peas) or pakodas of your choice but pakodas should be added just after the first boil of kadhi. Once kadhi thickens, it won't get absorbed into pakodas and they will become hard.
Enjoy...
A very popular recipe of north India is Kadhi...you can easily find this dish in almost all the restaurant menus. Apart from north India, variations of kadhi is also found in Gujarat and Maharashtra...may be some more states too. Here goes the basic recipe of kadhi and I will also suggest the variations you can do.
KADHI:
INGREDIENTS:
Besan (Bengal gram flour)
Mattha (Butter milk)
Haldi (Turmeric) powder
Lal sabut mirch (Whole Red chilies)
Namak (Salt)
Heeng (Asafoetida)
Methi (Fenugreek seeds)
Tel (Oil)
Baigan (Egg plant/ brinjal)
Hara dhaniya (Coriander leaves)
METHOD:
Take a little besan and and mix it with lots of mattha.Chop baigan in 1" cubes. Take a little oil in a pan and heat it properly. Add heeng, methi dana and sabut lal mirch..add chopped baigan, haldi powder and salt and let it cook.
Once baigan is cooked add the besan and mattha mixture into it. Adjust salt as per your taste and let the kadhi boil for at least 10 minutes...if water evaporates, add some more water but good taste of kadhi comes only when it's cooked on slow heat for a little longer time.
Garnish with chopped hara dhaniya and serve hot with rice.
TIPS:
Instead of baigan you can use other vegetables like Phool gobhi (cauliflower), Hari matar (green peas) or pakodas of your choice but pakodas should be added just after the first boil of kadhi. Once kadhi thickens, it won't get absorbed into pakodas and they will become hard.
Enjoy...
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