Friday, June 1, 2012

Dahi Ki Kadhi


Yoghurt (dahi) 700grms

Red chilli pwdr 1/2Tspn

Green chilies 9-10

Turmeric Powder 1/2Tspn

Coriander Powder 1/2Tspn

Cumin Powder 1/2Tspn

Coriander leaves 1/2 Bunch

Curry leaves 10

Besan 4Tbspn

Lemon : juice of half a lemon

Onion 1 medium sliced finely

Salt to taste


1cup besan mixed with 1/2 Tspn red chilli pwdr,Turmeric pwdr,salt and 1/2tspn ginger-garlic paste and water.,see that the consistency of this paste is medium thick as u need to deep fry them.

FOR THE BAGAAR Zeera(cumin seeds) 1Tspn

Rai (mustard seeds)1/2Tspn

Curry leaves few

Dried Red chillies 5


Put the dahi in a juicer grinder along with salt,red chilli pwdr,turmeric pwdr,coriander pwdr,cumin pwdr,besan,green chillies and coriander leaves and grind it properly.(you can also use a handblender)

Later transfer the dahi into a vessel add in some curry leaves and a sliced onion also add double amount of water (measure the dahi u r using,the amount of water used should be double) then cook this on a low flame for 25-30mins.

Keep it aside.

Deep fry the bhajias to golden brown and add them into the dahi.

Lastly heat some oil in a pan and add zeera,rai,curry leaves and dried red chilles till it splutters.this makes ur bagaar.

Transfer this to the dahi kadi and add the nimbu juice.


Alu-Methi-Gosh curry,Palak-gosh curry,Boiled rice,Rotis.