Shahi Kadhi
by HANISHA A. ARORA
03 May 2011
This recipe has been viewed 7269 times
A very irresistible at the same time very healthy kadhi enriched with vegetables of your own choice.....
Shahi Kadhi recipe - How to make Shahi Kadhi
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
5-6 baby potatoes
4-5 baby onion
1/2 cup peas
2 tbsp besan (bengal gram flour)
1 1/2 cups curds (dahi)
3 cups water
1 tsp ginger (adrak) paste
For The Tempering
1 tbsp ghee
1 tbsp garlic (lehsun) paste
2 whole dry kashmiri red chillies , broken into pieces
1 tsp red chilli powder
salt to taste
1 coal for dhuni
1 tbsp ghee
For Garnish
few finely chopped coriander (dhania) leaves
Method
For the Tempering
- Method
- Beat the besan, curd and water together carefully avoiding formation of lumps.
- Add the Ginger paste,salt and put to boil stirring continuously.
- Carefully Wash and prick the baby potatoes and deep fry them at low flame with their skin, fry till the skin turns crispy and dark brown.
- Peel the Baby Onions with out removing their heads and deep fry at low flame til dark brown.
- Add the onions and potatoes to the boiling kadhi and let it boil on low flame.
- Dry roast the peas, add to the kadhi.
For the Tempering
- For the Tempering
- Heat the ghee in a pan,Add the broken red Chillies.
- Add the Garlic Paste and Saute for 2 mins
- Now add the red chilly powder and add this tempering to the kadhi.
- Heat a clean coal on high flame directly till the edges turn red.
- Put the coal in the centre of the kadhi pot and pour ghee over it and cover it immediately with a heavy top.
- Let it stand for 5 min and then remove the coal.
- Garnish with chopped coriander leaves and serve hot with Plain roti or paratha.
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