pakodi ki kadhi

Kadhi chawal is a very famous dish in North India.almost everyone love kadhi chawal.

it looks like custard .it also have 'besan pakora'. Easy to make but very delicious.

kadhi should cook on a medium heat at least for 1/2hour to 45 min.

my Mom always says that 'kadhi jitna pakegi utani hi achchhee banegi'.

The longer it cooke the more tastier it will be,

Ingredients:-

for kadhi(gravy)

2 cups yogurt(sour curd will be better)2-3 tblspn gram flour(besan)

2 green chili (split)

6-7 curry leaves

1/2 tspn musturd seeds

1/2 tspn cumin

A pinch of asafoetida ( hing powder )

1/4 tspn chili powder

1/2 tspn coriander powder

1/2 tspn turmeric powder

salt to taste

1 tspn oil

For tadka:-

1 tblspn ghee
1 tspn cumin seeds
few curry leaves

a pinch of asafoetida ( hing powder)

1/2 tsp. chilli powder

For pakore:-

1/2 cup gram flour (besan)

salt to taste

green chili cut finely

1/4 tspn chili powder

a pinch of baking soda

water to make batter

oil for deep frying

Recipe:-For making pakore

• Place all ingredients for 'pakore' in a bowl and make a batter using water.
• Beat it well with spoon.
• There should not be any lumps.
• Heat oil to a medium heat in a kadhai.
• When right temperature is reached, a drop of batter dropped in the oil should float sizzling to the top.
• Drop small amount of batter to the oil using your finger or a smaal spoon.
• Fry until golden brown.
• place on a paper towel to soak extra oil.Keep aside.

Recipe:-for making kadhi(gravy)

• Place yogurt in a bowl, beat it well
• add water, now add besan and mix together, to make a smooth batter.
• Add salt, chili powder, turmeric,coriander powder.Mix well.
• Heat oil in a pan and add curry leaves,green chili,asafoetida powder,cumin. As soon as the cumin seeds,curry leaves begin to splutter add the yoghurt-besan mix.
• stir continuously until it boil over.
• Turn heat down to medium.
• Let it simmer on a medium heat, Stirring from time to time, until the kadhi(gravy) reaches to a desired thickness.
• add pakoda to kadhi .let it cook for another 2 min. turn heat off.

Tadka for kadhi--

• Heat ghee in small pan. Add cumin and asafoetida.
  when cumin splutter, add chilli powder .
• Pour it over the kadhi.
• garnish with chopped coriander leaves.
• serve hot with rice.