Saturday, February 4, 2012

punjabi kadhi

Punjabi Kadhi

No. of Portions

100

Ingredients

QTY

Unit

Curds

5

Lt

Gram flour

500

Gm

Ginger

75

Gm

Green chilly

75

Gm

Salt

100

Gm

Sugar

100

Gm

Turmeric

10

Gm

Oil

500

Ml

Mustard seeds

20

Gm

Red chilly

20

Text Box: Standard Light yellow in colour, well-cooked gram flour, medium thick consistency, flavour of curds and tempering. FOR PALAK KADHI: Addition to kadhi- bright green chopped spinach leaves.    Gm

Curry leaves

1

Bunch

Asafetida

10

Gm

Onion (optional)

1

Kg

FOR PALAK KADHI:

Spinach

12

Bunch



Steps

1.

Whisk curds and add water to make buttermilk consistency.

Make paste with gram flour and add it to the buttermilk.

Add crushed ginger, crushed or chopped green chillies, salt, sugar and turmeric. Mix well.

Cook over medium flame, stirring continuously, until gram flour is completely done.

Heat oil. Crackle mustard seeds, broken red chillies, curry leaves and asafetida.

Pour the tempering into kadhi, mix well, adjust seasonings and serve hot.

FOR PALAK KADHI:

Clean, wash and blanch spinach leaves. Chop roughly and mix into the kadhi just before service.

Standard

Light yellow in colour, well-cooked gram flour, medium thick consistency, flavour of curds and tempering.

FOR PALAK KADHI:

Addition to kadhi- bright green chopped spinach leaves.

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