Kadhi Chawal

Hello everybody, it's Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Kadhi Chawal. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Kadhi Chawal is one of the most well liked of recent trending foods in the world. It is easy, it's quick, it tastes delicious. It is enjoyed by millions every day. They're nice and they look fantastic. Kadhi Chawal is something which I have loved my whole life.

Many things affect the quality of taste from Kadhi Chawal, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kadhi Chawal delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kadhi Chawal is 2 persons. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Kadhi Chawal estimated approx 60 minutes.

To begin with this recipe, we have to prepare a few ingredients. You can cook Kadhi Chawal using 20 ingredients and 9 steps. Here is how you can achieve it.

#India
#post9
#Traditional
Pakodi wali kadhi with plain rice is very popular in North india

Ingredients and spices that need to be Prepare to make Kadhi Chawal:

1. 1 cup besan
2. As required Water
3. As required Oil for deep frying
4. 2 cups curd
5. 4 tbsp besan
6. to taste Salt
7. 1 tsp rai
8. 1 tsp + 1tsp jeera
9. 1/2 tsp methidana
10. 1/4 tsp heeng
11. 2-3 dried red chillies
12. 1/4 tsp haldi powder
13. 1 tsp red chilli powder
14. 1 tsp ginger green chillies paste
15. As required Water to make the batter
16. 2 tbsp ghee
17. 8-10 curry leaves
18. 1 green chilli
19. 1 cup rice
20. As required Water to cook the rice

Instructions to make to make Kadhi Chawal

1. In a mixing bowl put besan and mix it nicely by breaking all the lumps, then by adding water little by little make a smooth thick batter, mix it nicely for at least 5 - 7 minutes or until becomes light in weight and colour
2. To check whether the batter is perfect or not, drop little batter in water, if it comes up it means the batter is perfect, otherwise blend it again nicely with your hand
3. Heat oil for deep frying, first on high flame, then make it medium, now drop small small pakodis in the hot oil with your fingers, fry them by turning them regularly, until they come up, they doesn't need to be brown in colour, otherwise they will become hard
4. When they are done, take them out and keep them aside
5. Now prepare the batter for kadhi, in the same bowl in which the pakora batter was made, add besan and water and mix well, then add haldi, ginger green chillies paste and curd, blend well with a wire whisk, so that no lumps remain
6. Heat 1 tbsp ghee in a kadai and add rai, jeera, methidana, dried red chillies and heeng, let them splutter, then add the batter to the tadka, mix immediately, cook on high flame until one boil comes, stirring continuously, so that it does stick to the bottom and no lumps are formed
7. Then cook on low heat for half an hour, stirring in between, then add salt and pakodis to the kadhi liquid and simmer for 5 - 7 minutes, the kadhi is ready
8. Wash and soak rice for half an hour, then cook with enough water, when becomes soft then strain out the extra water, rice is ready
9. For serving, take out kadhi in a bowl and put tadka of the remaining ghee with jeera, red chilli powder, curry leaves and green chilli, serving with plain rice, green chillies and onion, garnish with coriander leaves

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So that is going to wrap it up with this special food Recipe of Any-night-of-the-week Kadhi Chawal. Thank you very much for reading. I'm sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!