Kadhi : Banaras Style

Kadhi is one among those delicacies which is made in different styles in different Indian states. Many people keep their kadhi simple with flavour of curd dominating.Here i am giving two different styles of tadka which will give entirely different taste to it.

 FOR FIRST TYPE OF TADKA :

  • Fennel seeds [Sauf]1/2 tsp
  • Mustard seeds [Sarson black/yellow] 1/2 tsp
  • Fenugreek seeds [Methi] 1/4 tsp
  • Nigella seeds [Kalonji] 1/4 tsp
  • Whole dried red chilli 2-4
  • Cumin Seeds : 1/2 tsp
  • Mustard oil 1 table spoon

FOR SECOND TYPE OF TADKA :

  • Black Cardamom 2
  • Green Cardamom 4
  • Bay Leaves 2-4
  • Cinemon stick 1 inch
  • Cloves 4
  • Cumin Seeds : 1/2 tsp

FOR KADHI PAKODAS & GRAVY:

  • Mustard oil 6-8 table spoon [For Deep Frying]
  • Water 1 Glass
  • Buttermilk/Curd 1/2 l [ should be sour for better taste]
  • Salt to taste
  • Red chilli Powder 1 tsp [ optional ]
  • Cumin Powder 1tsp
  • Asafoetida: 1/4 tsp
  • Garlic 6-8 thick cloves
  • Ginger 1 inch
  • Green chillies as per tasteFOR KADHI PAKODAS & GRAVYGram Flour 250 g

METHOD:

  1. Take two tbsp gram flour and keep it aside. Take remaining flour into a bowl& mix water to it slowly with one hand & keep stirring with other to avoid formation of lumps . Only that much water is added that is sufficient to make a thick mix.
  2. Now use your hands and thoroughly mix the paste till it becomes light. To test that your batter is ready put a drop of batter in a bowl of water , if it floats it is ready & if it settles down it needs more mixing.
    Kadhi : Banaras Style
  3. Heat oil for deep frying in a wok . Add salt , cumin powder and a pinch of asafoetida in the mix . Put this mix in oil in small potions to get nice balls. Fry balls and keep them on kitchen towel.
    Kadhi : Banaras Style
  4. Ground ginger , garlic. and chili into thin paste. Mix this paste,the flour which we kept aside earlier, salt & turmeric into curd or buttermilk and dip these balls into it . Keep it for half an hour .
    Kadhi : Banaras Style
  5. Now in a deep pan put 1 tbsp mustard oil and heat. Add all the ingredients of tadka one. And pour the ball- curd mix into it. Add some water to it if it is thick. Cook on a high flame for two min by slowly stirring it. Reduce flame and cook for 5min.
    Kadhi : Banaras Style
  6. This is an optional step. Heat pure ghee add red chili powder to it & put it immediately over cooked kadhi. This needs to be carefully done because chili burns quickly. Relish it with steamed rice.
  7. To Make it With Tadka 2 : Boil curd-ball mix in a pan for 5-6 min . Add water to get desired consistency. Heat pure ghee in a tadka pan add all the ingredients of tadka 2 and pour it into boiling kadhi. Switch off the gas. Serve hot with rice

Notes

  • If you want you can add onions potato,  chilli , ginger and green coriander into gram flour mix to make pkodas for kadhi.
  • There should not be any lumps formed while making it.

 

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s