Abewsha
03-20-2012, 03:21 AM
Yea Image meri nahi par recipe meri hai meri MUm banati thi Bohat yea
http://www.flavorsofmumbai.com/wp-content/uploads/2010/11/Homemade-Dahi-Kadi.jpg
Ingredients
2 cups Yoghurt(sour)
¾ cup Gram flour
½ cup Vegetables(mixed, chopped)
1 tsp. Turmeric Powder
4 nos. Red Chilies
8 leaves Curry Leaf
½ tsp. Mustard seeds (black)
1 pinch Asafoetida
2 nos. Green Chilies
¼ tsp. Cumin Seeds
2 tbsps. Ginger
1 no. Onion
¼ tsp. Carom Seeds
½ tsp. Cilantro(finely chopped)
Salt to taste
Directions
For Pakodas:
Make a thickish batter of the 1/2 cup besan with onion, green chillies, cilantro, ajwain and salt. Deep fry little rounds , drain on paper & cool.
For Kadhi:
Beat the sour curds to a very fine consistency and add 4 cups of water to it.
Mix 1/4 cup besan with a little cold water and make a fine paste.
Add this to the curd with salt and haldi powder.
Cook this on a very low flame (otherwise the mixture will seperate) for 5 minutes.
In a kadhai, heat 2 tsp oil and add the mustard seeds and allow to splutter.
Make a paste of green chillies, jeera and ginger and add it to the oil followed by red chillies, curry leaves and hing.
Stir for 1 minute - let this cool and then add to the simmering curd mixture.
Meanwhile boil all the vegetables till half done and add to the kadhi along with the masala and pakoras.
Simmer for 10-12 minutes -The indication to stop cooking is when the kadhi is boiling.The consistency should be rather light.
http://www.flavorsofmumbai.com/wp-content/uploads/2010/11/Homemade-Dahi-Kadi.jpg
Ingredients
2 cups Yoghurt(sour)
¾ cup Gram flour
½ cup Vegetables(mixed, chopped)
1 tsp. Turmeric Powder
4 nos. Red Chilies
8 leaves Curry Leaf
½ tsp. Mustard seeds (black)
1 pinch Asafoetida
2 nos. Green Chilies
¼ tsp. Cumin Seeds
2 tbsps. Ginger
1 no. Onion
¼ tsp. Carom Seeds
½ tsp. Cilantro(finely chopped)
Salt to taste
Directions
For Pakodas:
Make a thickish batter of the 1/2 cup besan with onion, green chillies, cilantro, ajwain and salt. Deep fry little rounds , drain on paper & cool.
For Kadhi:
Beat the sour curds to a very fine consistency and add 4 cups of water to it.
Mix 1/4 cup besan with a little cold water and make a fine paste.
Add this to the curd with salt and haldi powder.
Cook this on a very low flame (otherwise the mixture will seperate) for 5 minutes.
In a kadhai, heat 2 tsp oil and add the mustard seeds and allow to splutter.
Make a paste of green chillies, jeera and ginger and add it to the oil followed by red chillies, curry leaves and hing.
Stir for 1 minute - let this cool and then add to the simmering curd mixture.
Meanwhile boil all the vegetables till half done and add to the kadhi along with the masala and pakoras.
Simmer for 10-12 minutes -The indication to stop cooking is when the kadhi is boiling.The consistency should be rather light.