I respect people with trade secrets. Especially when I am one of them. But of late I have come to know that sharing is caring. That’s why I bring to you my Secret Kadhi recipe that I have evolved over the last 9 years when I first donned the apron.
The start was a bumpy one because when I started I could not cook to save my life. Poor husband was exposed to several experiments but he is not complaining because his wife has nailed the Kadhi. Finally!!! Well, at least in his eyes. Let’s see what you think.
My Secret Kadhi recipe brings the best of Punjabi, Rajasthani and Marwari flavours together with the ease and convenience required of modern style, everyday cooking.
My Secret Kadhi Recipe
Level of Cooking: Medium
Prep time: 5 minutes
Cook time: 30-40 minutes
1 cup Yoghurt (can use Greek Yoghurt)
2 tablespoons Besan (Gram flour)
1 1/2 teaspoons Coriander powder
1/4 teaspoon Turmeric powder
1/2 teaspoon Anardana powder (can be replace with Amchoor powder, you can reduce the quantity if you do not like a very tart, sour kadhi)
salt to taste
1/2 teaspoon Red chilli powder (or to taste)
1/2 medium sized Onion, sliced
1 teaspoon Ginger paste
1 cup water
2 teaspoons Kasoori Methi (Fenugreek leaves)
2 tablespoons oil
1/2 cup Haldiram Boondi (can be replaced with pakoras/boiled potato as per preference)
2 Dry red chili whole
1/2 teaspoons Zeera
1/4 teaspoons Mustard seeds
1/4 teaspoons Fenugreek seeds
2 tablespoons Desi ghee
8-10 Dry curry leaves
1. In a large bowl, whisk together yoghurt, besan, coriander powder, turmeric powder, anardana powder and red chilli powder. Smooth lumps and add water once nicely combined.
2. In a deep, non-stick pan, heat vegetable oil and add sliced onions. and ginger paste Fry till soft and add the Kadhi mix from Step 1. Let boil while stirring on medium flame, then reduce the flame to minimum and cover with lid. Keep checking in between and allow to cook till oil separates.
3. In a small tempering pan, heat the ghee and add zeera, red chill whole, mustard seeds, fenugreek seeks and curry leaves. Allow to splutter and pour over cooked Kadhi.
4. 30 minutes before serving, add boondi to the Kadhi and let boil.
5. Serve hot with rice.
|The tempered whole chilli lends a piquant flavour|