gujarati kadhi | traditional gujarati kadhi | how to make gujarati kadhi | with 12 amazing images
Kadhi is a traditional Gujarati preparation of a wonderful sweet and spicy curd mixture thickened with besan (gram flour), which can be enhanced in many ways using other ingredients like pakoras and koftas. Remember never to boil the kadhi on a high flame as it tends to curdle.
If you want your traditional gujarati kadhi thick, then add more besan or reduce the quantity of water. It’s really a personal choice of how to make gujarati kadhi!
A little sugar is added to the gujarati kadhi to give a sweet and sour taste.
Enjoy the Gujarati kadhi with hot bowl of khichdi. Our collection of Gujarati Dal and Kadhi has many varieties of kadhi recipes like the Bhatia Kadhi, Gujarati Suva Kadhi and Radish Koftas in Kadhi which can be relished with Gujarati Khichdis.
We have our gujarati kadhi with jeera rice and veg pulao at home.
Enjoy gujarati kadhi | traditional gujarati kadhi | how to make gujarati kadhi with detailed step by step photos below. Varan refers to traditional Maharashtrian lentil-based dishes. Here, cooked toovar dal is perked up with fenugreek leaves and tasty spice powders and pastes. An aromatic tempering adds to the traditional charm of the Methiche Varan, making sure that its aroma and flavour remind you of mom’s cooking!
Indeed, this is a homely and satiating treat that you will thoroughly enjoy, when had with a bowl of hot rice or a few phulkas , you can also add on subzis like Batata Ani Flower Cha Rassa or Bharleli Vaangi and Onion Tomato Koshimbir to round up your meal. dal fry | Punjabi dal fry | dhaba style dal fry | Indian dal curry soup | with amazing 26 images.
dal fry recipe is a popular Punjabi dal fry. A mixture of moong and masoor dal cooked to perfection in dhaba style dal fry and perked up with an aromatic tempering along with fried onions and tomatoes. This dal fry has a very pleasing texture and irresistible flavour too.
From roadside dhabhas to global Indian restaurants, almost all diners serve this all-time favourite dhaba style dal fry.
A thoughtful combination of everyday ingredients come together in the form of a tadka to give this dal frydal fry a thoroughly enjoyable flavour that lingers on the palate for a long time. dal fry with masoor dal is made with the most basic ingredients yet the outcome is beautiful.
Generally, authentic dal fry is made with made with toor dal and chana dal but here we have slightly twisted the recipe by making dal fry with masoor dal and toor dal. This is our version of it.
The aroma tingles your nostrils, while the flavour teases your taste buds – so enticing is this dal frydal fry that it is hard to believe that it is simple, everyday fare made with the commonest ingredients!
The addition of nigella seeds to the tempering is a special touch, which leaves a lingering flavour of dal fry on your taste buds even after you finish your meal.
You can serve the dal fry with rotis, parathas, naans, plain steamed rice or jeera rice. It is simple and easy to cook, but gives irresistible results, so do give it a try!
Learn to make dal fry | Punjabi dal fry | dhaba style dal fry | Indian dal curry soup | with detailed step by step recipe photos and video below. kokum kadhi recipe | Konkani style kokum kadhi | Maharashtrian kokum kadhi | kokum kadhi made with coconut milk | with 30 amazing images.
Konkani style kokum kadhi has the best of homely flavours which is the highlight of this recipe. Learn how to make kokum kadhi made with coconut milk.
Slurp! What an exciting flavour this kokum kadhi has. This recipe is quite different from any other kadhi because it uses neither curds nor besan. Instead, it harnesses the tangy flavour of kokum and the complementarity soothing flavour of coconut milk to make a well-balanced accompaniment that is sure to be loved by all.
To make kokum kadhi, combine the kokum, green chillies, salt in 1½ cups of hot water in a deep bowl, cover with a lid and keep aside to soak for 15 to 20 minutes. Starin and keep kokum water aside. Heat oil in a non-stick kadhai and add the cumin seeds. Add the curry leaves, garlic and red chillies and sauté on a medium flame for a few seconds. Add the coconut milk, kokum water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Garnish kokum kadhi with coriander and serve hot with rice.
Once you have all the ingredients ready, it takes just minutes to prepare this delectable kokum kadhi, making it all the more attractive.
Tips for making kokum kadhi. 1. Use the seedless variety of kokum for this kadhi. 2. Use fresh or readymade coconut milk. 3. Discard the kokum and green chillies after straining. 4. Cook kokum kadhi on a medium flame for 2 to 3 minutes, while stirring continuously. Don't overcook as the coconut milk will split.
Serve kokum kadhi with cooked rice and Goanese potato curry.
Enjoy kokum kadhi recipe | Konkani style kokum kadhi | Maharashtrian kokum kadhi | kokum kadhi made with coconut milk | with step by step photos and video below. dapka kadhi recipe | Gujarati dapka kadhi | dabka wali kadhi | non-fried dapka kadhi | with 25 amazing images.
dapka kadhi is a traditional dish from the Indian state of Gujarat, known for its rich flavors and unique preparation method. This dish is a variation of kadhi, which is a yogurt-based curry typically thickened with gram flour (besan) and seasoned with spices.
Key Components of dapka kadhi:
1. Dapka (Dapka/Dapke) : The defining feature of Dapka Kadhi is the gram flour dumplings called "dapka" that are added to the kadhi. These are usually spiced and fried or steamed, giving the dish a delightful texture.
2. Kadhi (Yogurt Curry) The base of the dish is made from yogurt, which is whisked and mixed with water, gram flour, and various spices like turmeric, cumin, and mustard seeds. The mixture is then cooked until it thickens.
3. Seasoning: The kadhi is typically tempered with ghee or oil, along with ingredients such as garlic, green chilies, and curry leaves to enhance its flavor.
4. Serving: Dapka Kadhi is usually served with steamed rice or khichdi, making it a comforting and hearty meal.
Cultural Significance:
dapka kadhi is not only a staple in many Gujarati households but is also enjoyed at festive occasions and family gatherings. It showcases the culinary tradition and vibrant flavors of Gujarati cuisine, combining simplicity with rich taste.
dapka kadhi is a delicious and filling dish that highlights the use of yogurt and gram flour in Gujarati cooking. Its unique texture from the dapka and the creamy, spiced curry creates a comforting meal, perfect for those who appreciate traditional Indian flavors.
Pro tips for dapka kadhi. 1. Soak the lentils for at least 3-4 hours to soften them before grinding. 2. Use your fingertips to roll the batter into small, uniform balls.
Enjoy dapka kadhi recipe | Gujarati dapka kadhi | dabka wali kadhi | non-fried dapka kadhi | with step by step photos.
masala masoor dal with mixed vegetables recipe | mixed vegetable masoor dal | Indian masoor dal | with 28 amazing images.
masala masoor dal with mixed vegetables recipe | mixed vegetable masoor dal | Indian masoor dal is an easy and flavourful accompaniment. Learn how to make mixed vegetable masoor dal.
To make masala masoor dal with mixed vegetables, combine the masoor dal, 1½ cups of water and salt in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the ghee in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, cooked dal, boiled vegetables, dried mango powder, turmeric powder, garlic paste, ginger-green chilli paste, chilli powder, salt and 2 cups of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot.
Mixed vegetable masoor dal is like a Dal and Subzi combined into one tasty treat! It has a traditional tempering, an assortment of spice powders, a horde of flavour enhancers like ginger and green chillies, and finally a cupful of mixed veggies.
The mixed veggies bring in a range of flavours and textures, while tomatoes and amchur powder contribute an exciting tang to this Indian masoor dal, which combines beautifully with Rotis as well as with Rice.
Tips for masoor dal with mixed vegetables. 1. Mixed vegetables can be replaced with chopped spinach or chopped fenugreek leaves. 2. If you are serving this dal later, then you will have to add water and adjust the consistency before re-heating and serving.
Enjoy masala masoor dal with mixed vegetables recipe | mixed vegetable masoor dal | Indian masoor dal | with step by step photos. khatta moong recipe | Gujarati khatta moong | khatta mag | dahiwala khatta moong | green moong in buttermilk curry | with amazing 22 images.
khatta moong is a quick and easy Gujarati sabzi recipe. It is super easy to make and is made with minimum and the most basic ingredients. Each ingredient used in the recipe is used in Indian houses on a regular basis such as moong sprouts, sour cuds, besan, ginger green chilli pasta and spices.
The use of whole green gram or moong is very common in day-to-day Gujarati food. dahiwala khatta moong is a lovely recipe that features cooked moong simmered with curds and spices. The use of curds bestows a unique, sumptuous feel to this recipe. Garlic-lovers can even add a little garlic paste to add a whole new dimension to this Gujarati khatta moong.
Being a Gujju, I make khatta moong atleast once in a week for lunch or dinner and each and every family members simply loves this simple yet delicious recipe! You can have Gujarati khatta moong with bhakri, roti or chapatti. I prefer having it with rice. It falls under the category of my comfort food, you are also equally going to love this khatta moong recipe!
Learn to make khatta moong recipe | Gujarati khatta moong | khatta mag | dahiwala khatta moong | green moong in buttermilk curry | with detailed step by step recipe photos and video below. masala chana dal recipe | Dhaba style chana dal fry | chana dal takda | with 39 amazing images.
Dhaba style chana dal fry is an easy healthy Indian lentil which tastes delicious within few minutes. Learn how to make masala chana dal recipe | Dhaba style chana dal fry | chana dal takda |
Chana Dal is commonly used as one of the ingredients in various subzis, rice preparations and snacks. However, here is an chana dal takda prepared from chana dal, spiked up with tomato and onions, laced with simple spice powders. You will love the soothing flavour of this easy dal.
Chana Dal is an easy healthy Indian lentil dish made with split chickpeas, onion, tomatoes, ginger, garlic, herbs, and spices. It is vegan, gluten-free, and so easy to make. This delicious Dhaba style chana dal fry recipe pairs perfectly with roti, naan, or rice and makes a nutritious, protein-packed, hearty, and comforting meal.
pro tips to make masala chana dal: 1. Dal tends to thicken if kept for longer time, then just add little water and re-heat. 2. Make sure to cook the dal in 2 whistles only to avoid it from being mushy, maintain the mouthfeel of the dal. 3. Dhaba style chana dal fry serve it hot with jeera rice or roti of your choice.
Enjoy masala chana dal recipe | Dhaba style chana dal fry | chana dal takda | with detailed step by step photos.
moong dal methi sabzi recipe | healthy methi leaves with moong dal | methi moong dal ki sabzi | with amazing 18 images.
Moong dal methi sabzi is a dry accompaniment to rotis and chapatis. Healthy methi leaves with moong dal is a quick sabzi which suits people of all ages. Learn how to make healthy methi leaves with moong dal.
To make moong dal methi sabzi, first soak moong dal and then drain the water and cook it in just enough water. Then heat little oil and give a tempering of cumin seeds. Sauté some onions, garlic and green chillies for about a minute. Follow it by chopped methi leaves, turmeric powder and salt and cook for 1 to 2 minutes. Finally add the cooked moong dal to it and cook for a minute. The sabzi is ready for serving.
The moong dal is a good source of protein, which is necessary to nourish the cells and muscles. The fenugreek leaves in this healthy methi leaves with moong dal are a good source of iron. Both the ingredients - iron (haeme) and protein (globin) together make up hemoglobin – a key pigment of blood which helps in supplying oxygen and nutrients to all parts of the body.
This methi moong dal ki sabzi is an ideal option for lunch or dinner as it ensures to avoid fatigue setting in. Cooked in 2 tsp of oil for a serving of 3, it’s not very high on calorie scale too. This sabzi also makes up for some vitamin A requirement of the day by way of fenugreek. It acts as an antioxidant to give a radiant skin, strong immune system and reduced inflammation in the body.
Savour the taste moong dal methi sabzi which is just perfectly spiced.
Enjoy moong dal methi sabzi recipe | healthy methi leaves with moong dal | methi moong dal ki sabzi | with step by step photos. spicy mixed dal recipe | Punjabi style mixed dal | healthy mixed dal | with amazing 20 images
With five protein-rich dals, this Spicy Mixed Dal version combines curds and traditional spices to give a tangy, spicy, delectable accompaniment for parathas and rotis.
We have started by pressure cooking a combination of 5 dals : yellow moong dal, masoor dal, urad dal, chana dal and toovar dal to make spicy mixed dal. You can used any dals that you have available in your pantry to make the healthy mixed spicy dal. For the tempering take ghee in a kadhai, you can use oil or butter if you wish to. Add cumin seeds, onions and ginger garlic paste. Add tomatoes, use ripe ones to get the best quality dal. Further, add garam masala, coriander cumin seed powder and red chilli powder. Once all the masalas are cooked, add whisked curd which provides protein and calcium making the dal healthy. Add coriander leaves for freshness and add the cooked dal and cook it. Our Punjabi style mixed dal is ready to be served!!
To perk up the flavour of mixed dal you can even give it a twist by adding second tempering, Punjabi tadka over it or giving dal a chaunk!!
The spicy mixed dal recipe is easy and quick to prepare all you needn’t to do is soak the dals to ensure uniform cooking. At home we have it with steamed rice.
Most households routinely prepare dal as a part of their everyday meal. Different states have different homely ways of cooking dal, but one commonality is that most it are quick and easy to prepare so can prepared with much ado on a routine basis.
Enjoy spicy mixed dal recipe | Punjabi style mixed dal | healthy mixed dal | with detailed step by step photos and video below. 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!
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.
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.
There are few recipes which cast garlic as the hero! in that respect, this is a relatively rare and enjoyable one. Of course, it is no surprise that it is coupled with moong dal. There is a reason why the small and flat moong dal is chosen when cooking for children or elders—it cooks easily, is very nutritious, and also easy to digest. Moreover, it is quite mild in nature by itself and lends itself to a lot of recipes, being very cooperative and absorbing all the flavours well. Soak the dal for an hour as mentioned here to reduce the cooking time in the microwave. Enjoy with hot phulkas or rice.
peanut kadhi recipe | farali mungfali kadhi | vrat ki kadhi | healthy peanut kadhi | with 37 amazing images.
peanut kadhi recipe | farali mungfali kadhi | vrat ki kadhi | healthy peanut kadhi shares its appearance with Gujarati kadhi, but makes use of a few ingredients which are upvas friendly. Learn how to make farali mungfali kadhi.
To make peanut kadhi, combine the curds, rajgira flour and 2 cups of water in a deep bowl and whisk well. Keep aside. Heat the ghee in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the ginger–green chilli paste and sauté on a medium flame for 30 seconds. Add the peanut powder and sauté on a medium flame for another 30 seconds. Add the curds- rajgira flour mixture, rock salt and sugar, mix well and cook on a slow flame for 4 to 5 minutes, while stirring continuously to avoid any lump formation. Garnish with coriander and serve hot with rajgira paratha or sabudana khichdi.
Kadhi can now be enjoyed during upvas, vrat too! Isn't it exciting? This farali mungfali kadhi has been carefully formulated to avoid items that cannot be had on fasting days. It is made with roasted peanut powder and fresh curds and further thickened with rajgira flour instead of besan.
This vrat ki kadhi is slightly thin in consistency. If you wish, you can add an extra tablespoon of rajgira flour. This tasty treat that you can have on Janmashtami, during Navaratri, or any other day for that matter. Serve with minty sanwa to make a satiating meal.
All the health conscious can benefit from the protein and calcium from the curd. Its probiotic property is soothing for the stomach too. On non-fasting days, this healthy peanut kadhi can be served with phulka and a sabzi like matki sabzi to make a protein filled meal.
Tips for peanut kadhi. 1. Add rock salt to taste. If you are not fasting then you can use regular salt. 2. If you don't stir the kadhi continuously, then the curd will split. 3. Serve peanut kadhi with rajgira paratha. See rajgira paratha recipe. 4. Serve peanut kadhi with Sabudana Khichdi. See sabudana khichdi recipe. 5. Add 1/2 tsp sugar. This helps sweeten the sour curds and form the perfect balance for peanut kadhi. So add the little sugar.
Enjoy peanut kadhi recipe | farali mungfali kadhi | vrat ki kadhi | healthy peanut kadhi | with step by step photos.