बिना दही की कढ़ी | Kadhi without Dahi | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A kadhi made without dahi is a kadhi that can be enjoyed by everyone, even the vegans too. Easy, quick, yummy and more. Enjoy kadhi-chawal for lunch and thank me later!


KADHI WITHOUT DAHI

Ingredients

1 1/3 cups gram flour
¾ tsp turmeric powder
½ tsp + a pinch of red chilli powder
Salt to taste
1 tsp dried mango powder (amchur)
1½ tbsps oil + to deep fry
¼ tsp fenugreek seeds
¼ tsp + a pinch of asafoetida (hing)
2 medium onions, chopped
2 tsps ginger-garlic-green chilli paste
A pinch of baking soda
1¼ tsps sugar
3 tbsps chopped fresh coriander
1 tsp dried fenugreek leaves (kasuri methi)
1 tbsp ghee
1 tsp cumin seeds
2 dried red chillies, stemmed
6-8 curry leaves
Coriander sprig for garnish

Method

1. Take 1/3 cup gram flour in a bowl. Add ½ tsp turmeric powder, ¼ tsp red chilli powder, salt, dried mango powder, 1 cup water and mix well.
2. Add 3½ cups water and mix well.
3. Heat 1½ tbsps oil in a deep nonstick pan. Add fenugreek seeds and once they start to turn golden brown, add asafoetida and mix well.
4. Add onions and sauté till translucent. Add ginger-garlic-green chilli paste and sauté for a minute.
5. Add the gram flour mixture to the pan and let the mixture come to a boil.
6. Reduce the heat and cook for 8-10 minutes.
7. For the pakodas, take remaining gram flour in a bowl. Add salt, remaining turmeric powder, remaining red chilli powder, baking soda, ¼ tsp sugar, 2 tbsps coriander, ½ cup water and mix well.
8. Heat sufficient oil in a kadai. Drop small portions of the gram flour mixture and deep fry on medium heat till golden brown and crisp.
9. Drain on absorbent paper and set aside.
10. Add dried fenugreek leaves, remaining sugar and mix well.
11. Add the prepared pakodas and cook for 2-3 minutes. Add remaining coriander leaves and mix well.
12. Heat ghee in a shallow nonstick pan. Add cumin seeds and once they start to change the colour, break the red chillies and add to the pan. Sauté for a few seconds.
13. Add curry leaves, asafoetida, red chilli powder and mix well.
14. Add this tempering to the prepared kadhi and mix well.
15. Transfer into a serving bowl, garnish with coriander sprig and serve hot with steamed rice.

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