Dhai- Kadhi ( Panjabi style)

                                                Dhai- Kadhi ( Panjabi style)

INGREDIENTS FOR KADHI:

1 cup besan (gram flour)

2 cups khatti dahi ( sour Yogurt)

1/2 tsp haldi powder ( turmeric)

3/4 tsp red chilli powder

Salt to taste

FOR TADKA:

2 Tbsp oil

1/2 tsp jeera (cummin seeds)

1/2 tsp methi daana ( fenugreek seeds)

8 Kadi leaves

1/2  tsp Mustard seeds

2 laung (cloves )

3-4 dry red chillis

METHOD for KADHI

1. Mix yogurt , besan, salt, haldi ,red chilli powder and 5 1/2 cups water. Beat well till no   lumps remain.

2. In a big heavy bottomed pan heat oil and add all the ingredients for tadka.

3. Add the yogurt water mixture to the tadka . Keep stirring continuously till it boils. After one good boil, lower the heat and simmer for 15 to 20 minutes stirring occasionally.

4. Add the pakoras to the hot kadhi.

INGREDIENTS for PAKORAS:

1 cup besan ( gram flour)

1/3 cup water approx.

1 big onion chopped finely

1 small potato chopped finely

1 bunch chopped spinich (palak)

1/2”piece ginger grated

2 green chillis chopped finely

1/2 tsp red chilli powder

Salt to taste

1/2 tsp garam masala

1 tsp dhania powder

Oil for frying

Method for PAKORAS:

1 . Mix all the ingredients for the pakoras.

2. Heat Oil in a Kadai or Pan.

3. Drop small portions in hot oil to make pakoras.

4. Cook untill crisp.

Serve hot with white or Brown Rice.

KELE KI BARFI

                                             
                                                            Kele Ki Barfi

                                                      
Ingredients:

• 4 large ripe banana (pake kele)
• 1 1/2 cup milk (doodh)
• 2 cup sugar
• 2 tbsp clarified butter (ghee)
• 2 1/2 cup coconut (nariyal)
• 1/2 cup crushed walnut (akhrot)

Method:

•  Peel banana and mash them.
• Cook mashed banana along with milk in a pan until milk dries up.
•  Add butter and stir continuously till it turns brown in color.
•  Add sugar, grated coconut and walnut and stir.
•  Remove it from the flame. Grease a plate with butter and spread the mixture in the plate.
•  Its thickness should be 1/2”. When it settles to be cut in pieces, cut barfi in desired shape.
•  Garnish with dry fruits and serve.