Palak Ki Kadhi

By -
Palak Ki Kadhi

                                            Palak Ki Kadhi


A spicy and delicious preparation of spinach and dal.
Cooking Time: 15-20 minutes
Servings: 4
 Preparation Time: 5-10 minutes
 Category: Veg





Ingredients
•Spinach,chopped1/2 medium bunch
•Yogurt,whisked2 cups
•Gram flour (besan)4 tablespoons
•Oil2 tablespoons
•Cumin seeds1 teaspoon
•Fenugreek seeds (methi dana)1/2 teaspoon
•Asafoetidaa pinch
•Onion ,chopped1 large
•Ginger paste1 teaspoon
•Green chillies,chopped3
•Turmeric powder1/4 teaspoon
•Red chilli powder1/2 teaspoon
•Saltto taste
•Sugar,optional1 teaspoon
Method
Whisk together yogurt, besan and three cups of water to make a smooth mixture. Heat oil in a non-stick pan and add cumin seeds and fenugreek seeds. When the seeds begin to change colour add asafoetida and onion and sauté for two minutes. Add ginger paste and green chillies and sauté for half a minute. Add turmeric powder, red chilli powder and spinach and sauté for two minutes. Add yogurt mixture and bring to a boil. Add salt and sugar and simmer for ten to fifteen minutes or till the kadhi thickens. Serve hot.

Comments

Post a Comment

Popular posts from this blog

Hakka Noodles

By -
Image
Ingredients For The Chilli Oil 1/4 cup oil 5 whole dry kashmiri red chillies , broken into pieces For The Noodles 2 cups boiled noodles 2 tbsp oil 1/4 cup finely chopped spring onions whites 2 tsp finely chopped garlic (lehsun) 2 to 3 whole dry kashmiri red chillies , broken into pieces 1/2 cup thinly sliced carrots 1/4 cup shredded cabbage 1/2 cup thinly sliced capsicum 1 tsp soy sauce Salt to taste A pinch of black pepper powder 2 tbsp finely chopped spring onion greens Method For the chilli oil Heat the oil in a deep pan on a high flame till it smokes. Add the red chillies, cover with a lid and switch off the flame. Allow it to cool for some time and strain it using a strainer. Keep aside. For the noodles Heat the oil in a wok, add the spring onion whites, garlic and red chillies and sauté on a high flame for 30 seconds. Add the carrots, cabbage, capsicum and sauté on a high flame for 1 to 2 minutes. Add the noodles, soya sauce and salt, mix well and toss on a high flame...
Read more

Spices

By -
Image
                                    Spices The history and culture of Indian spices is probably as old as civilization itself. The Vedas, the Bible, and the Quran are all replete with references—direct or indirect. The earliest literary record on spices in India is in the Rig Veda (around 6000 BC) as well as in the other three Vedas—Yajur, Sama, and Athasva. Spices constitute an important group of organic commodities, which are virtually indispensable in the culinary arts. They can be primarily defined as farm products used in various forms; fresh, ripe, dried, broken, powdered etc., which contribute to the aroma, taste, flavor, color, and pungency of food. Spices may be in the form of bark, buds, flowers, fruits, leaves, rhizomes, roots, seeds, stigmas and styles, or the entire plant. It is hard for me to imagine my pantry without these magical gifts of nature that change the entire char...
Read more

Breakfast Coffee Cake

By -
Image
Yield:  12 servings (serving size: 1 piece)                Ingredients 1 1/2 cups   granulated sugar, divided 1/2 cup   nutlike cereal nuggets (such as Grape-Nuts) 2 teaspoons   instant espresso granules 1 teaspoon   ground cinnamon 1 3/4 cups   all-purpose flour (about 7 3/4 ounces) 1 teaspoon   baking soda 1/2 teaspoon   baking powder 1/2 teaspoon   salt 1 cup   vanilla fat-free yogurt (about 8 ounces) 1/2 cup   butter, softened 1/2 cup   egg substitute Cooking spray 1 1/2 cups   powdered sugar, sifted 2 tablespoons   cooled brewed coffee Preparation Preheat oven to 350°. Combine 1/2 cup granulated sugar, cereal, espresso granules, and cinnamon in a small bowl; stir with a whisk. Set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining 1 cup granulated sugar, baking soda, baking powder, and salt in a...
Read more