Punjabi food makes your mouth water. Those, who have tried punjabi kadhi, would agree that it tastes most amazing and they yearn for more. It is one of the few dishes besides rajmah chawal that I grew up eating mostly for lunch. Served piping hot with steamed rice, papad, pickle and cucumber salad. It is one of the most satisfying summertime meal.
Ingredients for making the pakora's
1 bowl of besan (gram flour) 1 tsp red chilli powder Salt to taste A pinch of baking soda Green chillies as per taste Few coriander leaves 1 large onion, chopped finely 1 large potato, chopped Oil for deep frying Water to make the pakora's
Ingredients for making the kadhi
1½ cup of thick yogurt 1 tsp of jeera (cumin seeds) 1 tsp of rai (mustard seeds) 3 tbsp of besan (gram flour) 3-4 dried red chillies 2 tbsp of chopped ginger Few coriander leaves for garnish Few green chillies for garnish ½ tsp of methi seeds (fenugreek seeds) ½ tsp of haldi (turmeric powder) Salt as per taste 1 tsp red chilli powder Oil for cooking Water for adjusting the curry
Learn the recipe Gujrati kadhi here: http://www.youtube.com/watch?v=TuKxLNQylWI
Find out how to make Sindhi Kadhi: http://www.youtube.com/watch?v=FmPNB2ay8bU
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