Thursday, December 12, 2013

Dogri Kadi

Dogri Kadhi




 Butter milk – 4 cups

(Traditional buttermilk is the liquid left behind after churning white butter from cream.)

Full fat cream 1/2 cup
Besan – 2 tbsp
Ginger paste – ½ tspn
Green chilies – 2...
Turmeric powder – 1/2 tsp
Salt – to taste

For tempering

Desi ghee – 2 tsp
methi seeds – ½ tsp
Cumin seeds – ½ tsp
Corriander seeds 1/2 tsp
Dry red chili – 1
Asafoetida – a pinch
Curry leaves – 6-7

For pakodis

Besan 1 cup
Chopped onion 1
zeera 1 tsp
Salt
Baking soda 1/4 tsp
Kasoori methi 1 tsp
Oil to fry.

Method

Take Buttermilk in a bowl , add full fat cream .
Add besan, ginger paste, green chilies, turmeric powder, and salt. I

Whisk it well so there are no lumps.

And mix it very well and make lump free batter.

Take kadai and put it on medium heat .
Pour butermilk mixture and boil while stirring continuously.

Don’t forget to stir as it will overflow sometimes.
When it comes to a boil lower the heat to simmer and prepare the pakodi n tempering.

Mix all ingredients of pakodi and make a paste like mixture with water.
Heat oil in kadai and fry pakodis by adding spoonful batter in hot oil .

Put pakodis in simmering kadhi .

Heat the ghee in an another small pan. Once hot add methi seeds and cumin seeds. Let them sizzle.

Then add broken dry red chili. After few seconds you will get nice fragrance from whole spices.

Add curry leaves and asafoetida.

Add this seasoning to the kadhi.

Stir well. Let it simmer for another 5 minutes.

Serve with Jammu Basmati Rice

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