Thursday, 13 November 2014

Kadhi With Vegetables

The good old Kadhi gets a makeover with a few vegetables to some delicious ends .Here we keep kadhi on the thinner side , hence less besan.This comes out nice and wholesome - a meal in a bowl types which at home we eat with rice.
The Kadhi:
400 Grams Curd.
2 Tablespoons Besan.
1/2 Teaspoon Haldi.
1 Teaspoon Garlic Paste.
Pinch of Hing.
1/3d Teaspoon Methe Seeds.
Whole Dried Red Chilies.
2 Tablespoons Mustard Oil.
Blend curd , besan with 1.5 liters water adding salt , hing , haldi and garlic paste. Make sure there are no lumps.

Heat oil , add methe seeds and chilies , 30 seconds later add 1 mug room temperature water. This helps as when you add the kadhi mixture it doesn't heat up and curdle .Now add curry mixture and simmer , stir often till it comes to a gentle boil.This point onwards your kadhi wont curdle and can cook gently on its own while you prepare the vegetables.

The Vegetables:
Use what you like , I went with even sized cubed potatoes , ghia , carrots and some beans .I also added minced spinach which you cant see in the photograph.
1 Teaspoon Rai Seeds.
1 Teaspoon Ginger Paste.
1 Teaspoon Garlic Paste.
1 Teaspoon Jeera Powder
1 Teaspoon Fennel Powder ( add later )
Chilies to taste.
Curry Putta.
Heat oil , splutter rai along with curry putta , then add ginger garlic and the onions . Cook for 2 minutes till onions begin to get limp , then add all the other ingredients ( not fennel ) and cook till vegetables are done.Bring kadhi to a gentle boil , add the vegetables , allow them to simmer for 4-5 minutes till flavors blend . Add fennel powder , and adjust flavors.

No comments:

Post a Comment