Monday, September 6, 2010

Recipe for Punjabi Besan Ki Kadi

Serves 3-4
  • Gram flour 1 tablespoon
  • Curd 1 cup
  • Water ¾ jug
  • Onion 2
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Methi dana 4-5
  • Rai ½ teaspoon
  • Hing powder pinch
  • Curry leafs 9-10 
  • Red chilly powder ¼ teaspoon 
  • Turmeric powder ¼ teaspoon
  • Coriander powder ½ teaspoon 
  • Salt according to taste
  • Oil 1 table spoon
  • Cloves 2
  • Add Gram flour and curd in water and mix this well with hand mixer.
  • Now take a big wok and add oil in that wok and heat on the stove.
  • Add hing methi dana and rai in the oil.
  • When rai start sputtering then add curry leafs.
  • Add onion in this and when onion start changing its color adds ginger and garlic.
  • Sauté this for 2-3 minutes.
  • Add salt, turmeric powder, red chilly powder, coriander powder.
  • Again sauté this for 1-2 minute.
  • Add the mixture of water and besan in wok.
  • Put the gas on high flame and wait for boil.
  • When it start boiling check the consistency of gravy if you find it thick then add little bit of water while tirring.
  • Now put then gas on low flame for 20-25 minutes.
  • You can add some pakoras in this or you can serve like that only with rice.
  • After 25 minutes your kadi is ready to eat.
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