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Thursday, 03 September 2009 17:12 |
A spiced up yogurt based curry like dish is a staple among the punjabi's and a delicacy with the rest of the world. Yes the teasing taste of the khadi, with its sourness and the flavors of asafoetida, pakoras , etc make this Khadi truly delicious.
Note the pakora's can be made optional. There are many alternatives to using pakora's like:
1. Savor it plain and it tastes great
2. Add blanched spinach to the khadi
3. Add steamed caulifowers
4. Add tender corn or green peas
5. Make your own invention
Makes: 4-5 servings
Ingredients For the Spinach Pakoras
- 1/2 cup gram flour/besan
- 1/2 cup chopped spinach
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon baking soda
- Oil for deep frying
Ingredients For the Kadhi
- 3/4 cup of gram flour
- 1 cup of thick yogurt
- 2.5 cups of water
- 1/4 cup of sliced onions
- 1 teaspoon of grated ginger
- 1 teaspoon of turmeric powder
- 1/2 teaspoon of red chilli powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon of cumin seeds
- 1/4 teaspoon of mustard seeds
- 1/4 teaspoon of ajwain/carom seeds/Bishop's Weed
- 1/4 teaspoon asafoetida
- 2-3 whole dry red chillies
- 1 tablespoon of ghee
- 1 tablespoon of freshly chopped coriander leaves
- Salt to taste
Method for Pakora's
Heat oil for deep frying in a small deep frying pan, so there is less wastage.
Mix all the ingredients for the pakora until it forms a smooth batter. Once the oil is ready for deep frying, drop the batter by spoonfuls (about 1 tablespoon) into the oil. Add the remaining portions of the batter one by one in batches. Remove from oil when the pakora's have become medium brown and crisp. Drain on a paper towel or absorbent tissue. Keep aside.
Method for the Khadi
Whisk the yogurt, gram flour, water, asafoetida, chilli powder, turmeric powder, coriander powder, garam masala powder and salt until well blended.
Heat ghee in a large sauce pan; add cumin seeds, mustard seeds, ajwain and the whole red chillies. Allow them to crackle. Add the onions and ginger and saute until onions turn golden and tender.
Turn the heat to low, and gently add the yogurt mixture into the sauce pan. Use caution, to the ingredients dont splash around. Allow the mixture to boil on medium high heat for a few minutes. You will see the khadi has thickened, stirring occasionally to keep it from sticking to the bottom. Add a little more water if you find it like a paste. The reason for this could be the different consistences of the yogurt one uses. The khadi has to be of pouring and smooth consistence. It will have a shine to it.
Add the pakora's into the Khadi mixture and simmer for about 5 minutes again stirring occasionally to keep it from sticking to the bottom.
Transfer the kadhi to the serving bowl. Garnish with chopped coriander leaves and serve hot with steaming hot white rice or pulav.
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Indian Recipes 
