Coconut milk is gifted with a mellow flavour and a creamy texture, which makes any dish it is added to feel comforting and light yet pampering and rich at the same time! This Coconut Kadhi is an example of that rare class. It has a very light flavour yet feels intense, all thanks to coconut milk combined with a thoughtful assortment of spices and vegetables, and of course besan and curds too, which help to add tanginess and thickness to the preparation. This kadhi will complement any khichdi perfectly well!
Bhatia kadhi | Gujarati bhatia khadi | bhatia vegetable kadhi | with 25 amazing images.
As the name suggests, this kadhi recipe hails from the Bhatia community. It is a sweet and sour version made with cooked toovar dal water, curds and vegetables.
Bhatia kadhi not only showcases the culinary traditions of the Bhatia community but also reflects the importance of yogurt in Indian cooking, revered for its health benefits and ability to enhance flavors.
Bhatia kadhi is typically served hot, accompanied by steamed basmati rice or flatbreads like roti or naan. It is often garnished with fresh coriander and can be enjoyed alongside pickles or papad.
Pro tips for Bhatia kadhi. 1. Add 1/4 cup sliced radish (mooli). Radish adds a sharp, pungent flavor that complements the tangy and slightly bitter taste of the kadhi. 2. Add the strained toovar dal water. The starchy nature of toovar dal water helps to thicken the kadhi, giving it a creamy and satisfying texture. It contributes to the signature richness of Bhatia Kadhi. 3. Add 1/4 cup sliced radish (mooli). Radish adds a sharp, pungent flavor that complements the tangy and slightly bitter taste of the kadhi.
Enjoy Bhatia kadhi | Gujarati bhatia khadi | bhatia vegetable kadhi | with step by step photos. The perfect dish to serve for a Holiday lunch. Fenugreek dumplings are deep fried and dunked for a few seconds in milk and then immersed in the curd kadhi. This process of soaking the fenugreek dumplings in milk makes them softer and more succulent and reduces the sharpness of the curd based kadhi.
This unique and flavourful kadhi made of karela peels is a great combination for plain rice as well as khichdi. Although you might worry about the bitterness, you will be surprised to know that when cooked in the typical curd-besan base, the bitterness turns out to be quite pleasant to the palate. Plus, the addition of pungent ingredients like garlic, onions and asafoetida gives the Karela Peel Kadhi a strong and tempting aroma too. Indeed, an easy and interesting way to include the goodness of karela in your diet.
The Mooli ke Patte ki Kadhi is a quick and easy dish to make but totally mind-blowing when it comes to taste and aroma! So, you can say the effort is disproportionate to the result, which is quite favourable to us.
The secret behind the unique taste and appetizing aroma of this kadhi is the addition of sautéed radish leaves along with a few common ingredients like cumin, ginger, green chillies, etc., which boost the flavour very effectively.
This no-fuss, no-sweat dish goes well with steamed rice, or with rotis and subzi . You can also try other dishes with radish like Radish, Cucumber and Curd Dip or Radish Muthia and Green Peas Subzi . gatte ki sabzi recipe | Rajasthani gatte ki sabji | besan ke gatte | with with 59 amazing images.
gatte ki sabzi recipe is a steamed chickpea flour dumpling curry. Learn how to make gatte ki sabzi recipe | Rajasthani gatte ki sabji | besan ke gatte |
"gatte ki sabzi" is a popular North Indian dish, particularly in the regions of Rajasthan. It is a vegetarian curry made with gram flour (besan) dumplings cooked in a yogurt-based gravy seasoned with spices.
Rajasthan's arid climate and limited access to fresh vegetables played a key role in the development of gatte ki sabzi.
besan ke gatte are gram flour dumplings that are spiced up with dry masalas and then steamed and cut into small bite sized pieces. You can also flavor these gattas with spinach or fenugreek.
If you run out of vegetables, you can make this gatte ki sabzi as it does not require any vegetables. It is easy to make and tastes great with roti and plain rice.
Further you can make various recipes using this gatta like Gatte ki kadhi, Gatte ka Pulao etc.
pro tips to make gatte ki sabzi recipe: 1. Don't overcook the gatte while boiling. Once they float to the surface, they're done. 2. For extra soft gatte, add a pinch of baking soda to the dough while kneading. 3. Fried gatte can be served as a delicious and crispy snack! 4. You can also add a dollop of fresh cream for a restaurant-worthy finish.
Enjoy gatte ki sabzi recipe | Rajasthani gatte ki sabji | besan ke gatte | with step by step photos. Soya bean nuggets and peas simmered in a tangy curd based gravy.
A delicious kadhi enhanced with vibrant spinach puree and soothing coconut milk, the Palak Coconut Kadhi also has its share of excitement thanks to the myriad spices that are added to it. As always, onions, green chillies and ginger, which are everyday ingredients in an Indian kitchen add to the flavour of this easy kadhi, which is made quicker and simpler using the microwave oven.
Simple kadhi morphs into a wholesome accompaniment with the addition of mixed vegetables. I have chosen light and common vegetables for the vegetable and yoghurt kadhi but you can experiment with others, depending on what you have on hand. Remember to stir the curds mixture in the beginning, or else it will separate.
A thoughtful way to make use of leftover rice, and a brilliant idea to transform simple kadhi into a classic special dish!
Mixing in some spice powders, shaping into balls and deep-frying converts leftover rice into scrumptious pakodas, which are a wonderful value-add to traditional curd-based kadhi. The mellow, spice-laced flavour of the pakode and its exciting texture contrast beautifully with the tangy flavour and rich texture of the kadhi making them a winning team.
Serve the Rice Pakoda Kadhi hot, with an aromatic garnish of coriander. This delectable dish makes a good accompaniment to Vegetable Pulao or Vagharela Bhaat ( Gujarati Recipe) . Kadhi without curds? if you are surprised, go ahead and try this recipe. This unusual recipe is created with a blend of tamarind water and besan spiced with a freshly-made paste.
The koftas are also distinctive as they use a different combination of vegetables such as brinjals and cabbage.
Serve hot with Butter Naan or Parathas . Serve this gujarati delicacy in any party, and keep that winning smile ready for you will be accosted by one to many compliments! the addition of moong sprouts gives your guests a health boost as well as a tasty treat.
Kadhi fits into any menu, being a traditional favourite. While regular sour curds Kadhis qualifies as simple, this Methi Pakoda Kadhi gets the status of a specialty thanks to a simple enhancement of adding methi and besan dumplings to it. Adding chopped onions and chilli powder to the pakodas gives them a nice texture and flavour respectively, while fruit salt helps them cook completely, without being bulky inside. The best part is that when made using the Microwave , both the kadhi and the pakode take very little time to cook, so you can make them fresh just before serving! Sindhi kadhi, ever imagined making kadhi in a pressure cooker ?? try this recipe before you say no! a melange of veggies coated with besan and cooked to perfection in the pressure cooker.
The palak koftas are the highlight of this recipe! They transform a simple, everyday kadhi into a more special dish, which can be enjoyed by the family and also served to guests.
Make sure you squeeze out the water completely from the spinach after blanching, before adding to the besan mixture. Otherwise, the extra water might make the koftas fall apart. Despite your best efforts, if the koftas are still not binding properly, you can always add a little more besan to hold it together.
Add the koftas and give the kadhi a quick heating just before serving. This delicious Palak Kofta Kadhi goes very well with Khichdi or even plain, ghee-laced rice.