I am seeing photos of friends welcoming snow and I am thinking snow???..seriously?? being literally roasted alive in the heat the last few days here and people are getting there woolies out elsewhere ! This is Mumbai weather at its worst ..rains are over and its so hot and humid. So my fridge is stocked with pomegranates and sweet limes and cucumbers (kheera) and I am trying to come up with different ways to use them . I have a very sweet Garhwali friend who had made this delicious kheera kadhi for me and I decided to give it a shot..it's only different from the Punjabi pakoda karhi in that this has cucumber and that has pakoda ,but the taste was nice and refreshing. Any curd and cucumber combination will do wonders in this weather.
My Kadhi tips...1.Always add the salt in the end before serving so that the curd does not split..
2.The word 'kadhi' is dervied from the word 'kadhana' which means to simmer...so the longer you let it simmer the tastier it gets. If it is becoming too thick then add water to get desired consistency.
1 cucumber, grated
1 cup water
1 cup curd, beaten
3 tablespoons gramflour (besan) dissolved in half cup water
1 teaspoon methi seeds
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1 small onion, finely chopped
1 green chilli, finely chopped
1 teaspoon mustard (rai) seeds
pinch of heeng
Salt to taste
1/2 teaspoon turmeric(haldi)
2 tablespoons oil (or ghee)
1. Heat the oil . Add the heeng, rai and methi seeds.When the methi seeds turn colour, add the green chilli, ginger and garlic paste. Fry for few seconds
2. Add the onion and cook on medium flame till soft. Then add all the three liquids - curd, water and besan mixture.
3. Bring to a boil , reduce flame to simmer and add turmeric and the grated cucumber. Leave to simmer for atleast 15-20 minutes.
4. Add salt before turning the gas off. You can give a tempering (tadka) of ghee, jeera and whole red chillies like I did...
This kadhi tastes as nice with steaming hot rice as it does with roti (or paratha)..so go ahead and beat the heat!
My Kadhi tips...1.Always add the salt in the end before serving so that the curd does not split..
2.The word 'kadhi' is dervied from the word 'kadhana' which means to simmer...so the longer you let it simmer the tastier it gets. If it is becoming too thick then add water to get desired consistency.
Ingredients
1 cucumber, grated
1 cup water
1 cup curd, beaten
3 tablespoons gramflour (besan) dissolved in half cup water
1 teaspoon methi seeds
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1 small onion, finely chopped
1 green chilli, finely chopped
1 teaspoon mustard (rai) seeds
pinch of heeng
Salt to taste
1/2 teaspoon turmeric(haldi)
2 tablespoons oil (or ghee)
1. Heat the oil . Add the heeng, rai and methi seeds.When the methi seeds turn colour, add the green chilli, ginger and garlic paste. Fry for few seconds
2. Add the onion and cook on medium flame till soft. Then add all the three liquids - curd, water and besan mixture.
3. Bring to a boil , reduce flame to simmer and add turmeric and the grated cucumber. Leave to simmer for atleast 15-20 minutes.
4. Add salt before turning the gas off. You can give a tempering (tadka) of ghee, jeera and whole red chillies like I did...
This kadhi tastes as nice with steaming hot rice as it does with roti (or paratha)..so go ahead and beat the heat!
No comments:
Post a Comment