Navratri Special Singhare Ki Kadhi
1.4 هزار بار بازدید -
5 سال پیش
-
#kadhi
#kadhi #kadhirecipe #navratrirecipe
Singhare Ki Kadhi
Servings - 2 - 3
INGREDIENTS
Buckwheat flour - 120 grams
Salt - 1 1/2 teaspoons
Cumin powder - 1 teaspoon
Turmeric - 1 teaspoon
Garam masala - 1 teaspoon
Red chili - 1 teaspoon
Butter milk - 600 milliliters
Buckwheat flour - 80 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoon
Butter milk - 90 milliliters
Oil - for frying
Oil - 40 milliliters
Cloves - 2 pods
Dry red chili - 3
Asafoetida - 1/4 teaspoon
Fenugreek seeds - 1 teaspoon
Coriander seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Green chili - 1 tablespoon
Coriander - for garnishing
PREPARATION
1. In a bowl, add 120 grams buckwheat flour, 1 1/2 teaspoons salt, 1 teaspoon cumin powder, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon red chili and mix it well. Keep aside.
2. In a mixing bowl, add 600 milliliters butter milk, prepared flour mixture and mix it well.
3. Keep aside.
4. In a another bowl, add 80 grams buckwheat flour, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.
5. Add 90 milliliters butter milk and mix it well to make thick batter.
6. Add a tablespoon of prepared mixture into hot oil.
7. Deep fry these until golden brown and crispy.
8. Drain it on an absorbent paper. Keep aside.
9. Heat 40 milliliters oil in a heavy skillet, add 2 pods cloves, 3 dry red chili, 1/4 teaspoon asafoetida, 1 teaspoon fenugreek seeds, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds and stir for 2 - 3 minutes on medium heat.
10. Add 1 tablespoon green chili and stir again.
11. Then, add the prepared mixture in it and mix it well.
12. Cook until the gravy thickens.
13. Now, add the fried pakoras in it and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Garnish with coriander.
16. Serve hot.
Singhare Ki Kadhi
Servings - 2 - 3
INGREDIENTS
Buckwheat flour - 120 grams
Salt - 1 1/2 teaspoons
Cumin powder - 1 teaspoon
Turmeric - 1 teaspoon
Garam masala - 1 teaspoon
Red chili - 1 teaspoon
Butter milk - 600 milliliters
Buckwheat flour - 80 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoon
Butter milk - 90 milliliters
Oil - for frying
Oil - 40 milliliters
Cloves - 2 pods
Dry red chili - 3
Asafoetida - 1/4 teaspoon
Fenugreek seeds - 1 teaspoon
Coriander seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Green chili - 1 tablespoon
Coriander - for garnishing
PREPARATION
1. In a bowl, add 120 grams buckwheat flour, 1 1/2 teaspoons salt, 1 teaspoon cumin powder, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon red chili and mix it well. Keep aside.
2. In a mixing bowl, add 600 milliliters butter milk, prepared flour mixture and mix it well.
3. Keep aside.
4. In a another bowl, add 80 grams buckwheat flour, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.
5. Add 90 milliliters butter milk and mix it well to make thick batter.
6. Add a tablespoon of prepared mixture into hot oil.
7. Deep fry these until golden brown and crispy.
8. Drain it on an absorbent paper. Keep aside.
9. Heat 40 milliliters oil in a heavy skillet, add 2 pods cloves, 3 dry red chili, 1/4 teaspoon asafoetida, 1 teaspoon fenugreek seeds, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds and stir for 2 - 3 minutes on medium heat.
10. Add 1 tablespoon green chili and stir again.
11. Then, add the prepared mixture in it and mix it well.
12. Cook until the gravy thickens.
13. Now, add the fried pakoras in it and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Garnish with coriander.
16. Serve hot.
5 سال پیش
در تاریخ 1398/01/17 منتشر شده
است.
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