PUNJABI KADHI

PUNJABI KADHI-I
Ingredients:

For pakoras:

Bengal gram flour- 1 cup
chopped onion-1
finely chopped potato- a small one
chilli powder- 1 tsp
Finely chopped ginger- half sp
Baking powder - half sp
salt to taste

For Kadhi:

Plain yogurt - 1 cup
Bengal gram powder- 2 tbsp
1 teaspoon turmeric powder
salt to taste
oil- 3 tbsp
Fenugreek seeds- 1 tsp
curry leaves- 1 arc
Red chilies-3
Finely chopped coriander- 3 tbsp

PROCEDURE:

Mix all the pakora ingredients in a bowl with enough water. make small dumblings. Heat the oil in a pan. Drop the dumblings in the hot oil and deep fry them to golden brown colour.
Beat the yogurt with the flour and the chilli powder.until there are no lumps. Add turmeric, salt and 5 cups of water. Heat the oil in a pan and add the fenugreek seeds, curry leaves, and the red chillies. When the fenugreek seeds turn golden colour, Add the yogurt and flour mixture, bring to a boil, and let it simmer for about 15 minutes. Stir occasionally.
Add the pakoras and simmer for another 5 minutes. Garnish with coriander leaves.

PUNJABI KADHI-II:

Ingredients:

For pakoras:

Gram flour- 1 cup
Finely chopped onion- half
Finely minced green chillies- 1
Chilli powder- half sp
Ajwain powder- a pinch
Garam masala- a pinch
Cumin seeds- half sp
Red chilli pr- a pinch
Enough water and salt

For Kadhi:

Gram flour- 1 cup
Chopped onion-half cup
Chopped tomato- 1 cup
Ginger paste- half tsp
Garlic paste- half sp
Mustard seeds- 1 tsp
Fenugreek seeds- half sp
Curry leaves- a handful
Cumin seeds- half sp
Garam masala powder- half sp
Turmeric powder- half sp
Chilli powder- 1 tsp
Curd- 2 cups

Procedure:

Mix all the ingredients for the pakoras with enough water to make smooth thick dough. Make small pakoras out of it. Place them in a paper towel. Mix the curds with the gram flour, garam amsala pr, turmeric powder, salt, and enough water to make a very thin mixture like butter milk. Keep it covered for 1 hour.
Heat a pan and pour the oil. Add all the seeds and when they splutter add the curry leaves, onion and the pastes and fry for a few minutes. Then add the tomatoes and fry well until they are mashed well. Add the chilli powder and fry well. Add the prepared mixture and cook it on slow fire until you get the desired consistency and effect. After the raw taste disappears, add the pakoras slowly and cook carefully for a few minutes.