Kuttu ke aate ki kadhi recipe | Kuttu ki kadhi | कुट्टू की कढ़ी बनाने कि विधि | vrat ki recipe Hindi
13.9 هزار بار بازدید -
4 سال پیش
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Hey guys welcome to our channel, we are back with the tasty recipe which is Dal Makhani. The following ingredients you need to prepare this :
1• 1 cup kuttu ka aata (Buckwheat flour)
2• 1 cup curd
3• 2 boiled potatoes
4• 1 Glass of water
5• Salt according to your taste
6• 1Tsp haldi powder (Turmeric powder)
7• 1Tbsp Jeera (Cumin)
8• 2 chopped Green chillies
Kadhi or karhi is a dish originating from the Indian subcontinent. It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten with boiled rice or roti.
In Northern India, pakoras are added to the gram flour gravy and sour yogurt is added to add flavor to it. They are eaten either with boiled rice or roti. In Gujarat and Rajasthan, it is usually served with khichdi, roti, paratha or rice. It is considered a light food. Gujarati and Rajasthani kadhi differs from the Uttar Pradesh variety. Traditionally, it is little sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras and its consistency is slightly thinner. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. Variations on this basic dish include the addition of certain vegetables, notably bhindi (okra) in which case it is known as bhinda ni kadhi. In Punjab, kadhi is a simple, quick winter meal. Made from besan (Gram flour) to thicken the consistency, and adding pakoras, it is eaten with either long-grain basmati rice or, more commonly, with a roti. Unlike the rest of India, sour yogurt is not added—just full-fat buttermilk or unsweetened yogurt.
In Western India specially in Maharashtra kadhi is made with Kokum which is very famous in Coastal Maharashtra - Konkan with the name of Solkadhi. Other variants of kadhi in Maharashtra are made with Kacchi Kairi (raw mango) which is known as Aambyachi kadhi (Aam kadhi) And one more Variant of kadhi in Maharashtra is made up of curd and buttermilk which is known as takachi kadhi.
In Haryana, a popular variation is called haryanvi hara choley kadhi, made with besan and hare choley (raw green chickpeas) with pure ghee; the generous dollops of homemade fresh butter are added during serving. Haryanvi kadhi is sometimes cooked with additional ingredients, such as seasonal farm-fresh green bathua leaves or kachri, small wild melons.
So try it and we are waiting for your experiences so share it in the comments section. And if you like the recipe then don't forget to give a thumbs up 👍. And yaa click the subscribe button and make sure to hit the bell icon to never miss coming updates.
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Facebook: Cookingwithme-107203404380381
For any query you can contact us at :
[email protected]
Hey guys welcome to our channel, we are back with the tasty recipe which is Dal Makhani. The following ingredients you need to prepare this :
1• 1 cup kuttu ka aata (Buckwheat flour)
2• 1 cup curd
3• 2 boiled potatoes
4• 1 Glass of water
5• Salt according to your taste
6• 1Tsp haldi powder (Turmeric powder)
7• 1Tbsp Jeera (Cumin)
8• 2 chopped Green chillies
Kadhi or karhi is a dish originating from the Indian subcontinent. It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten with boiled rice or roti.
In Northern India, pakoras are added to the gram flour gravy and sour yogurt is added to add flavor to it. They are eaten either with boiled rice or roti. In Gujarat and Rajasthan, it is usually served with khichdi, roti, paratha or rice. It is considered a light food. Gujarati and Rajasthani kadhi differs from the Uttar Pradesh variety. Traditionally, it is little sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras and its consistency is slightly thinner. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. Variations on this basic dish include the addition of certain vegetables, notably bhindi (okra) in which case it is known as bhinda ni kadhi. In Punjab, kadhi is a simple, quick winter meal. Made from besan (Gram flour) to thicken the consistency, and adding pakoras, it is eaten with either long-grain basmati rice or, more commonly, with a roti. Unlike the rest of India, sour yogurt is not added—just full-fat buttermilk or unsweetened yogurt.
In Western India specially in Maharashtra kadhi is made with Kokum which is very famous in Coastal Maharashtra - Konkan with the name of Solkadhi. Other variants of kadhi in Maharashtra are made with Kacchi Kairi (raw mango) which is known as Aambyachi kadhi (Aam kadhi) And one more Variant of kadhi in Maharashtra is made up of curd and buttermilk which is known as takachi kadhi.
In Haryana, a popular variation is called haryanvi hara choley kadhi, made with besan and hare choley (raw green chickpeas) with pure ghee; the generous dollops of homemade fresh butter are added during serving. Haryanvi kadhi is sometimes cooked with additional ingredients, such as seasonal farm-fresh green bathua leaves or kachri, small wild melons.
So try it and we are waiting for your experiences so share it in the comments section. And if you like the recipe then don't forget to give a thumbs up 👍. And yaa click the subscribe button and make sure to hit the bell icon to never miss coming updates.
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@cookingwithmeyt
#cooking#withme
#spreadthetaste
kuttu ke aate ki recipe for weight loss, kuttu ke aate ki recipe vrat ke liye, kuttu ke aate ki recipe for fast, kuttu ke aate ki recipe in hindi, fast mein kuttu ke aate ki recipe, kuttu ke aate ki puri recipe, kuttu ke aate ki barfi recipe, kuttu ke aate ki sweet recipe
This video covers all these topics !
4 سال پیش
در تاریخ 1399/07/22 منتشر شده
است.
13,980
بـار بازدید شده