Tag Archives: kadhi recipe

Mooli ke patte ki Kadhi Recipe Step by Step – Radish Leaves Curry Recipe

Mooli ke patte ki Kadhi – Radish Leaves Curry Recipe

Tempting and super duper yummy Kadhi makes everyone drool. We often make kadhi in numerous styles like with carrots, potatoes, pakoras, boondi and so on. Today we are making yet another variation to the recipe of kadhi using radish leaves.

This kadhi prepared with radish leaves is as tempting and as delicious as kadhi prepared with other styles. So, here is a simple and easy to cook recipe for kadhi made up of radish leaves and few desi spices. You will surely like it unique taste and flavors. Follow this instant recipe with detailed instructions and pictures.

Directions

Getting ready:

Pluck the soft radish leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. Now make a bunch of the leaves and chop it finely with the help of a knife or using a chopping board.

radish leaves kadhi recipeMaking:

Place a big vessel on flame and pour half the quantity of oil into it along with half amount of asafoetida and half amount of cumin seeds. Slightly roast the cumin seeds and then add green chilly and ginger into it and saute the masala for a while.

radish leaves kadhi recipePut the chopped radish leaves into the masala followed by 1.5 cups of water. Cover the vessel and cook the radish leaves on medium flame until it becomes tender. Keep checking it at regular interval of 3-4 minutes.

radish leaves kadhi recipeMeanwhile, prepare the batter. For this, take chickpea flour in a big bowl and add some curd into it. Keep whisking the batter till the lumps dissolves completely. After that, add the remaining curd into it and mix it thoroughly.

radish leaves kadhi recipeNow add 2 cups of water into the batter and whisk it thoroughly. Batter for making kadhi is now ready.

radish leaves kadhi recipeCheck the radish leaves, they have turned slightly tender. It took 15 minutes to cook the radish leaves aptly. Now add the batter into it while stirring it constantly, add 2 more cups of water into the kadhi followed by turmeric powder and some red chilly powder. Mix everything really well.

radish leaves kadhi recipe

Once the kadhi comes to the boil, add salt into it. Mix it nicely and cook the kadhi for 10 minutes on low flame. Keep checking it at regular interval of 2 minutes so that it doesn’t stick to the bottom of the vessel. After 12 minutes, kadhi will be ready. Shift the vessel on a wire rack and add green coriander into it. Mix it really well.

radish leaves kadhi recipeFor tempering, place a small pan on flame and pour the remaining oil into it. When the oil gets heated, splutter cumin seeds into it. Turn off the flame and add asafoetida and red chilly powder into it. Mix it really well, tempering is now ready.

radish leaves kadhi recipeServing:

Garnish this tantalizing and mouth-watering radish leaves kadhi with the tempering and serve it steaming hot along with chapatti, parantha or naan. Enjoy!

radish leaves kadhi recipe

Suggestion

  • Use sour curd for making kadhi. To make the curd sour, keep it out of refrigerator one day prior of making kadhi or if you are using fresh curd then add 1-2 tsp of lemon juice into it.
  • For 4-5 members

Mooli ke patte ki Kadhi - Radish Leaves Curry Reciperadish leaves kadhi recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Radish leaves – 300 grams
  • Curd – 1.5 cup
  • Chickpea flour - ¾ cup (100 grams)
  • Oil – 2 tbsp
  • Green coriander – 2-3 tbsp
  • Green chilies – 2 (finely chopped)
  • Ginger paste – 1 tsp
  • Asafoetida – 1 pinch
  • Cumin seeds - ½ tsp
  • Turmeric powder - ½ tsp
  • Red chilly powder - ½ tsp
  • Salt – 1.5 tsp or to taste
Instructions
  1. Pluck the soft radish leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. Now make a bunch of the leaves and chop it finely with the help of a knife or using a chopping board.
  2. Place a big vessel on flame and pour half the quantity of oil into it along with half amount of asafoetida and half amount of cumin seeds. Slightly roast the cumin seeds and then add green chilly and ginger into it and saute the masala for a while.
  3. Put the chopped radish leaves into the masala followed by 1.5 cups of water. Cover the vessel and cook the radish leaves on medium flame until it becomes tender. Keep checking it at regular interval of 3-4 minutes.
  4. Meanwhile, prepare the batter. For this, take chickpea flour in a big bowl and add some curd into it. Keep whisking the batter till the lumps dissolves completely. After that, add the remaining curd into it and mix it thoroughly. Now add 2 cups of water into the batter and whisk it thoroughly. Batter for making kadhi is now ready.
  5. Check the radish leaves, they have turned slightly tender. It took 15 minutes to cook the radish leaves aptly. Now add the batter into it while stirring it constantly, add 2 more cups of water into the kadhi followed by turmeric powder and some red chilly powder. Mix everything really well.
  6. Once the kadhi comes to the boil, add salt into it. Mix it nicely and cook the kadhi for 10 minutes on low flame. Keep checking it at regular interval of 2 minutes so that it doesn't stick to the bottom of the vessel. After 12 minutes, kadhi will be ready. Shift the vessel on a wire rack and add green coriander into it. Mix it really well.
  7. For tempering, place a small pan on flame and pour the remaining oil into it. When the oil gets heated, splutter cumin seeds into it. Turn off the flame and add asafoetida and red chilly powder into it. Mix it really well, tempering is now ready. Garnish this tantalizing and mouth-watering radish leaves kadhi with the tempering and serve it steaming hot along with chapatti, parantha or naan. Enjoy!

 

Kokum Kadhi recipe – Solkadhi Recipe

Kokum Kadhi recipe – Solkadhi Recipe

Kokum kadhi is ideal recipe from the Goan cuisine, perfect to be served with steamed rice or chapattis. Kokum kadhi, also known as sol kadhi is the best dish loaded with homely flavors and tanginess. The highlight of this recipe is that no curds nor chickpea flour is used to make this kadhi. The complementary soothing flavor of coconut milk and zingy flavor of kokum makes it a well balanced assortment.

Everyone will really enjoy this sol kadhi for sure. Making this delectable kokum kadhi is really easy, once you have all the ingredients ready. Serve this mouth watering sol kadhi immediately after preparing with steaming hot steamed rice or chapattis, paranthas or poori. Relish eating this super yummy kokum kadhi at your home with this easy and simple recipe!

Directions

Getting ready:

Take kokum in a bowl and add lukewarm water to it. Soak it for half an hour. After that, crush it properly with the back of a spoon so that it all its juice comes out.

kokum kadhi

Strain the kokum juice through a sieve in a bowl. Press kokum with a spoon and squeeze out its juice completely.

kokum kadhiMaking:

Add kokum extract into the coconut milk. Mix it really well.

kokum kadhi

Now add 1 cup of water into it. Stir to mix well.

kokum kadhi

Further add salt and sugar. Mix everything really well. Now add tempering to it.

kokum kadhi

For this, heat a small pan with some oil. When oil is heated aptly, add cumin seeds, red mustard seeds and asafoetida. Let it roast for a while. Once the seed starts to splutter, add curry leaves to it along with dry red chilly. Let everything get roasted well. Turn off the flame.

kokum kadhi

Tempering is now ready. Pour this tempering into the curry. Mix it really well. Kokum curry is now ready.

kokum kadhi

 

Serving:

Garnish this tangy and mouth-drooling kokum curry with some chopped green coriander. Stir to mix it. Serve it as it is along with any meal or have it as a refreshing drink. Enjoy!

kokum kadhiSuggestions

  • If you want to make coconut milk at home then grate fresh coconut. Add ½ cup of water into it. Grind it into a fine paste in mixer grinder. Then strain the paste. After that, again add water to the coconut left on the sieve and grind it into a fine paste. Sieve it again. Coconut milk is ready.

Kokum Kadhi recipe - Solkadhi Recipe kokum kadhi
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Coconut milk – 1 cup
  • Kokum – 8-10
  • Green coriander – 1-2 tbsp (finely chopped)
  • Salt – ½ tsp or to taste
  • Oil – 1 tbsp
  • Red mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Asafoetida – ½ pinch
  • Dry red chilly – 1
  • Curry leaves – 8-10
  • Sugar – 1 tsp (optional)
Instructions
  1. Soak kokum in lukewarm water for 30 minutes. After that, crush it properly. Strain the kokum juice through a sieve in a bowl.
  2. Add kokum extract,1 cup of water, sugar and salt into the coconut milk. Mix it really well.
  3. Heat a small pan with some oil. When oil is heated aptly, add cumin seeds, red mustard seeds, asafoetida, curry leaves and red chilly into it. Let it roast for a while.
  4. Tempering is now ready. Pour this tempering and green coriander into the curry. Mix it really well. Kokum curry is now ready.
  5. Serve this tangy and mouth-drooling kokum curry as it is along with any meal or have it as a refreshing drink. Enjoy!

 

Raw Mango Kadhi recipe – Aamjhor Recipe – Kairi ki Kadhi

Raw Mango Kadhi recipe – Aamjhor Recipe – Kairi Kadhi recipe

Raw mango kadhi has a very tangy taste prepared with raw mangoes and some chickpea flour. There are endless recipes that can be prepared with this versatile and delicious fruit. So, all the mango lovers, here’s an amazing and super recipe of raw mango kadhi for you all. Usually pakoras are not added in this kadhi instead small chunks of raw mango are added.

Raw mangoes add intriguing touch to the authentic and traditional kadhi recipe. It’s different but equally luscious dish for the gourmet. This tangy-zingy kadhi is really irresistible because of its aroma and flavors. You can serve this with any Indian bread or plain rice. So, try making this recipe with these easy to follow instructions and enjoy!

Directions

Getting ready:

1. Peel the mangoes and cut off the pulp in small chunks.

raw mango kadhi

2. Sieve chickpea flour in a bowl.

raw mango kadhiMaking:

3. Take chickpea flour in a big mixing bowl and add water in small portions, stir until the lumps dissolve completely and then add 3 cups more water and stir really well. Batter for kadhi is now ready.

raw mango kadhi

 

4. Heat half the quantity of oil in a pan or wok and splutter half amount of cumin seeds first.

 

raw mango kadhi

5. Then add turmeric powder, chopped mangoes, slitted green chilies. Stir everything well.

raw mango kadhi

6. Pour a cup of water in the wok.

raw mango kadhi

7. Cover and let it simmer on low flame until the mango chunks get soft and tender.

raw mango kadhi

8. Mangoes chunks are cooked through, check by pressing it with a spoon.

raw mango kadhi

9. Now add chickpea flour batter to it and stir continuously until it simmers once. Keep the flame high.

raw mango kadhi

10. When you see a gentle boil in the kadhi, add salt and half amount of red chilly powder and simmer on low flame for 8 to 10 minutes. There should be constant boil in the kadhi.

raw mango kadhi

11. Keep stirring the kadhi after every 2 minutes to prevent it from browning at the base.

raw mango kadhi

12. Kadhi is now ready, turn off the flame. Transfer it into a serving bowl.

raw mango kadhi

13. For tempering, heat some oil in a pan and add cumin seeds into it. When the cumin seeds crackle, add asafoetida, chopped curry leaves and turn off the flame.

raw mango kadhi

14. Now add red chilly powder and mix everything really well.

raw mango kadhi

15. Pour this tempering over the kadhi. Super scrumptious and delicious raw mango kadhi is now ready.

raw mango kadhiServing:

16. Serve mouth-watering and tangy raw mango curry steaming hot with any Indian bread like chapatti, parantha or poori. In fact plain rice and kadhi is the best combo!

Suggestions

You can also add pakodas in the curry. Fry pakodas and drop them while the curry is boiling and follow the remaining instructions as mentioned.

Raw Mango Kadhi recipe - Aamjhor Recipe - Kairi ki Kadhi Raw Mango Kadhi recipe - Aamjhor Recipe - Kairi ki Kadhi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gram flour - ½ cup
  • Raw Mango - 1 medium size (150 grams)
  • Oil - 2 to 3 tbsp
  • Green chilly - 2
  • Curry leaves - 10 to 12
  • Asafoetida - 1 pinch
  • Cumin seeds - ½ tsp
  • Turmeric powder - ¼ tsp
  • Red chilly powder - ¼ tsp
  • Salt - 1.25 tsp or as per taste
Instructions
  1. Peel the mangoes and cut off the pulp in small chunks. Heat half the quantity of oil in a pan or wok and splutter cumin seeds first.
  2. Then add turmeric powder, chopped mangoes, green chilies, followed by 1 cup of water. Cover and let it simmer on low flame until the chunks get soft and tender.
  3. Meanwhile take gram flour in a big bowl and add water in small portions. Stir until the lumps dissolve completely and then add 3 cups more water and stir really well. Batter for kadhi is now ready.
  4. Mangoes chunks are cooked through, now add gram flour batter to it and stir continuously until it simmers once. Keep the flame high.
  5. When you see a gentle boil in the kadhi, add salt, red chilly powder and simmer on low flame for 8 to 10 minutes. There should be constant boil in the kadhi.
  6. Keep stirring the kadhi after every 2 minutes to prevent it from browning at the base. Kadhi is now ready, turn off the flame.
  7. For tempering, heat some oil in a pan and add cumin seeds into it. When the cumin seeds crackle, add asafoetida, curry leaves and turn off the flame. Now add red chilly powder and pour this tempering over the kadhi.
  8. Super sumptuous and delicious Raw mango kadhi is now ready. Serve steaming hot with any Indian bread like chapatti, parantha or poori. In fact plain rice and kadhi is the best combo!

 

Tamatar ki Kadhi – Tomato Kadhi Recipe

Tamatar ki Kadhi – Tomato Kadhi Recipe

Tomato kadhi is a great and simple way to include tomatoes in your meals, apart from using them in preparing masala for gravies. Here’s another innovative yet easy, recipe from my side for all my viewers prepared with tomatoes. Today we are sharing a great and simple recipe of tomato kadhi with you all. Tomato kadhi a great and simple way to include tomatoes in your meals, apart from using them in preparing masala for gravies.

Surely you all will relish eating this kadhi recipe for sure, after all who does not like eating tangy and mouth drooling kadhi? Kadhi prepared with tomatoes and gram flour is really scrumptious and different in taste. You can serve it with rice, chapatti or parantha. So, what are you waiting for? Here’s an easy step-by-step method for making this tangier version of kadhi.

Directions

Getting ready:

Start with washing the tomatoes and green chilies. Chop them in big and rough chunks and place in mixture jar. Grind them in a mixture jar to make a fine paste.

tomato kadhi

Mix chickpea flour with 1 cup of water. Whisk until it become lump-free.

tomato kadhiMaking:

Heat a wok or a pan with 2 tbsp of oil. When oil starts to fume, splutter cumin seeds, fenugreek seeds, mustard seeds and asafoetida. Stir a little. Then add coriander powder, turmeric powder, ½ tsp ginger paste and curry leaves as well. Saute for a few more minutes. Add tomato-green chilly paste into it. Saute until you see oil leaving the sides of the masala.

tomato kadhi

Now pour chickpea flour batter into it, followed by 1.5 cups of more water. Overall we have used 2.5 cups of water. Let the kadhi simmer until you see a gentle boil in it. Then reduce the flame and add some salt and red chilly powder to the kadhi.

tomato kadhi

Allow it to simmer on low flame for 10 to 12 minutes and keep stirring at regular intervals. Delectable kadhi is now ready, turn off the flame and add some chopped green coriander to it. Transfer the kadhi to another bowl.

tomato kadhi

Prepare another tempering for the kadhi. Heat 1 tsp of oil in a small pan and add cumin seed first. When the seeds crackles, add 1 green chilly (slit in two parts) and 3-4 curry leaves. Saute for a while and turn off the flame then add the remaining red chilly powder.

tomato kadhi

Now pour this tempering over the kadhi and mix gently. Mouth-watering tomato kadhi is ready to serve.

tomato kadhiServing:

Garnish with some green coriander sprigs and serve steaming hot tangy and delectable tomato kadhi with plain rice or jeera pulao. Infact you can serve it with any Indian breads like chapatti, parantha, naan or poori.

tomato kadhiSuggestions

  • If you like eating onion and garlic then after crackling cumin seeds and mustard seeds, add 1 finely chopped onion and 5-6 chopped garlic cloves. Stir them for a while and follow the remaining instructions as given.
  • For 3-4 members
  • Time- 30 minutes

Tamatar ki Kadhi - Tomato Kadhi Recipe tamatar kadhi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Tomatoes – 5 (300 grams)
  • Green chilly – 2
  • Chickpea flour – ¼ cup
  • Oil – 2 to 3 tbsp
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Curry leaves – 10 to 12
  • Asafoetida – 1 to 2 pinch
  • Cumin seeds – ½ tsp
  • Fenugreek seeds – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Ginger – ½ tsp (paste)
  • Salt – 1 tsp or to taste
Instructions
  1. Wash and chop tomatoes and green chillies in rough chunks and place in mixture jar. Grind them in a mixture jar to make a fine paste.
  2. Mix chickpea flour with 1 cup of water. Whisk until it become lump-free.
  3. Heat a wok or a pan with 2 tbsp of oil. When oil starts to fume, splutter cumin seeds, fenugreek seeds, mustard seeds and asafoetida, coriander powder, turmeric powder, ½ tsp ginger paste and curry leaves as well. Saute for a few more minutes
  4. Add tomato-green chilly paste into it. Saute until you see oil leaving the sides of the masala. Now pour chickpea flour batter into it, followed by 1.5 cups of more water. Overall we have used 2.5 cups of water.
  5. Let the kadhi simmer until you see a gentle boil in it. Then reduce the flame and add some salt and red chilly powder to the kadhi. Turn off the flame and add some chopped green coriander to it. Transfer the kadhi to another bowl.
  6. Prepare another tempering for the kadhi. Heat 1 tsp of oil in a small pan and add cumin seed first. When the seeds crackles, add 1 green chilly (slit in two parts) and 3-4 curry leaves. Saute for a while and turn off the flame then add the remaining red chilly powder.
  7. Now pour this tempering over the kadhi and mix gently. Mouth-watering tomato kadhi is ready to serve.
  8. Serving:
  9. Garnish with some green coriander sprigs and serve steaming hot tangy and delectable tomato kadhi with plain rice or jeera pulao.