Prepare Yourself These Amazing Kadhi Recipes. 🤤😍

Punjabi Kadhi With Palak Pakoda

Servings - 2 - 3

INGREDIENTS
Spinach - 140 grams
Onions - 70 grams
Gram flour - 200 grams
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Baking soda - 1/4 teaspoon
Water - 200 milliliters
Oil - for frying
Yogurt - 270 grams
Gram flour - 100 grams
Red chili - 1 teaspoon
Salt - 1 1/2 teaspoons
Turmeric - 1/2 teaspoon
Coriander powder - 1 teaspoon
Water - 1200 milliliters
Oil - 35 milliliters
Cumin - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Coriander seeds - 1 1/2 teaspoons
Dry red chili - 2
Ginger paste - 2 teaspoons
Asafoetida - 1/4 teaspoon
Onions - 120 grams
Coriander - 2 tablespoons

PREPARATION
1. In a mixing bowl, add 140 grams spinach, 70 grams onions, 200 grams gram flour, 1/4 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon red chili, 1/4 teaspoon baking soda and mix it well.
2. Add 200 milliliters water and mix it well to make a thick batter.
3. Heat sufficient oil in a heavy skillet. Deep fry these until golden brown and crispy. Drain it on an absorbent paper.
4. In a mixing bowl, add 270 grams yogurt, 100 grams gram flour, 1 teaspoon red chili, 1 1/2 teaspoons salt, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1200 milliliters water and mix it well.
5. Heat 35 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1/2 teaspoon fenugreek seeds, 1 1/2 teaspoons coriander seeds, 2 dry red chili, 2 teaspoons ginger paste, 1/4 teaspoon asafoetida and stir for 2 - 3 minutes.
6. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.
7. Add the prepared mixture in it and mix it well.
8. Bring it to a boil.
9. Cook for 30 - 35 minutes on medium heat.
10. Now, add the prepared pakoda in it and mix it well.
11. Add 2 tablespoons coriander and mix it again.
12. Remove it from heat.
13. Garnish with coriander.
14. Serve hot with rice or roti.

Moong Dal Kadhi

Servings - 2 - 3

INGREDIENTS
Split mung beans - 200 grams
Water - 500 milliliters
Ginger - 1 tablespoon
Green chili - 2 teaspoons
Cumin - 1 teaspoon
Water - 75 milliliters
Asafoetida - 1/4 teaspoon
Salt - 1 teaspoon
Spinach - 40 grams
Cashews - 20 grams
Oil - for frying
Gram flour - 150 grams
Curd - 250 grams
Water - 100 milliliters
Oil - 50 milliliters
Dry red chili - 3
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Coriander seeds - 1 tablespoon
Fenugreek seeds - 1/4 teaspoon
Onions - 100 grams
Salt - 1 teaspoon
Garlic - 1 tablespoon
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Water - 1100 milliliters
Tamarind water - 250 milliliters
Garam masala - 1 teaspoon
Coriander - 15 grams

PREPARATION
1. In a bowl, add 200 grams split mung beans, 500 milliliters water and soak for 3 - 4 hours.
2. Transfer this into a blender, add 1 tablespoon ginger, 2 teaspoons green chili, 1 teaspoon cumin, 75 milliliters water and blend it into a paste.
3. Transfer this into a bowl and whisk it well.
4. Add 1/4 teaspoon asafoetida, 1 teaspoon salt, 40 grams spinach and mix it well.
5. Add 20 grams cashews and mix it well.
6. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
7. Drain it on an absorbent paper and keep aside.
8. In a mixing bowl, add 150 grams gram flour, 250 grams curd, 100 milliliters water and mix it well to make a thick batter.
9. Heat 50 milliliters oil in a heavy skillet, add 3 dry red chili, 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1 tablespoon coriander seeds, 1/4 teaspoon fenugreek seeds and stir well.
10. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
11. Add 1 teaspoon salt, 1 tablespoon garlic and stir well.
12. Add 1 teaspoon red chili, 1 teaspoon turmeric and stir for 1 - 2 minutes.
13. Then, add the prepared batter and mix it well.
14. Add 600 milliliters water and mix it again.
15. Bring it to a boil.
16. Add 500 milliliters water and mix it well.
17. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Then, add 250 milliliters tamarind water and mix it well.
20. Now, add the prepared koftas in it and mix it well.
21. Cook for 8 - 10 minutes on medium heat.
22. Add 1 teaspoon garam masala and mix it well.
23. Add 15 grams coriander and mix it again.
24. Cook for another 3 - 5 minutes on medium heat.
25. Remove it from heat.
26. Serve hot.