Shahi Kadhi

Another winner from 1970's  era wedding menu.

At that time Halwais add fried vegetables to simmering flavoured yogurt gravy and serve with  tandoori roti and zeera chawal.

Shahi Kadhi

Ingredients:

Baby potatoes 3
baby onions 2
long eggplants 2
zeera seeds 1 tsp
Methi seeds - 1/2 tsp,
salt to taste,
heeng - 1/2 tsp,
Red Chillis - 4 full
Haldi/ turmeric powder 1/4 tsp,
red chilli pdr 1 tsp
Dhania powder - 1 tsp
Dhaniya seeds 1/2 tsp,
Mustard oil - 2 tbsp
Green chillies 2
Besan - 1/3 cup,
Curd - 1-1/2 cup,
water 3 cups
Garam masala 1/2 tsp

Method

Peel potatoes and onion.

Fry in oil till crispy.

Cut eggplant in small roundels and sprinkle salt.

Let water extract from it. Wash and fry in hot oil. Keep aside.

Mix besan and curd with a hand mixer and then add water to it to make it smooth thin batter.

Heat oil till smokey add methi seeds and when it splutters add zeera seeds and dhaniya seeds after , 3-4 seconds add heeng and whole red chillies.

Then add green chillies and fry one sec.

Add haldi, red chilli and dhania powder. saute for 1/2 minute.

Add the curd besan mix and then add salt.

  Bring to a boil and then let it simmer on medium for 20 minutes.

Add fried vegetables and simmer for 5 mins.

Sprinkle garam masala and serve

You can add fried fresh peas and fried cauliflower florets.

Enjoy

  

Stuffed Dahi Bhalla

Summer is all about melt in mouth Dahi Bhallas
Enjoy soft cool delicacy.

Stuffed Dahi Bhalla
...

Ingredients

Thick curd 3 cups well beaten
1cup Urad dal (dhuli)
coriander chopped and
mint chopped handfull
cashew nuts chopped 10
ginger grated 1"
chopped green chilli
Fresh roasted cumin seed pwder 3 tsp
salt
Rock salt
Buttermilk 2 cups.

Method

Soak the Urad dal for six hours.
Grind it to a smooth paste using minimum water.
Beat it nicely to make a light batter. If you beat well bhallas become soft n fluffy.
Add salt and mix.
Mix all the ingredients of the stuffing. Keep aside in plate.
Beat curd in bowl. Add rock salt n mix. Keep in refrigerator.
Take butter milk in another bowl and add 1/2 cup hot water. Keep aside.
Take handfull batter on a greased plastic sheet and pat it with wet hands to make a big oval shape
Fill 1/2tsp stuffing in it. With the help of the plastic fold it to get a elongated oval.
Seal the edges. Remove the stuffed bhalla and slide it gently into oil.
Fry on a medium flame till golden in colour. Repeat it.
Then soak bhallas in the butter milk mix for 10 mins.
Squeeze gently and put in dahi.
Garnish with roasted cumin seed powder and red chilli flakes.

Dahi Ke Koftas

Dahi Ke Koftas

Ingredients:

1 kg curd

2 tbsp Besan
4 tbsp milk powder
1 tbsp ginger paste
1/2 cup chopped onion
1 tbsp red chili powder
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tbsp garam masala
5 tbsp tomato paste
1ladle ghee
oil to fry koftas
salt

Method

1. Hung curd in muslin cloth overnite. Next day you get hung curd.
2. Mix the hung curd, besan , milk powder, ginger paste, salt in  large bowl.
3. Grease your palms and Make small balls from the mixture.
4. In a frying pan, deep fry the balls until it is light brownish in color.Keep it aside.
5.Heat ghee in another wok. Fry the chopped onion till pink color . Add the tomato paste, coriander powder, turmeric pwder n Red chili powder n salt. Bhuno till ghee leaves sides.
6. Pour 1 cup warm water in the above mixture and heat it on low flame for ten mins.
7. put all the fried balls  in the frying pan.
8. Heat it on high flame for further five mins. Add garam masala.
Garnish with chopped corriander leaves
9. Serve with Rice.