रसाज की कढ़ी | Rasaj Ki Kadhi | Sanjeev Kapoor Khazana

A unique kadhi made especially in Madhya Pradesh. What makes it different? Well, check out the recipe to know more!

RASAJ KI KADHI

Ingredients

Dumpling
1 cup gram flour (besan)
1 tsp cumin seeds
Salt to taste
½ tsp turmeric powder
2 tsps ginger-green chilli paste
Oil for deep frying
Kadhi
1 cup yogurt
½ tsp turmeric powder
Salt to taste
3 tbsps gram flour (besan)
2 tbsps oil
1½ tsps cumin seeds
¼ tsp fenugreek seeds
¼ tsp asafoetida (hing)
2 greens chillies, finely chopped
1 tsp finely chopped ginger
¼ tsp red chilli powder
Fresh coriander sprig for garnish
Steamed rice to serve

Method

1. Take gram flour in a large bowl. Add cumin seeds, salt, turmeric powder, ginger-green chillies paste and mix well. Add 2½ cups water and whisk till well combined.
2. Heat a non-stick pan. Add the mixture and continuously stir and cook till the mixture thickens and leaves the sides of the pan.
3. Transfer the mixture into a greased 6x4 inch burfi tray and spread the mixture evenly. Set aside for 30 minutes.
4. Cut the set mixture into squares and carefully de-mould.
5. Heat sufficient oil in a kadai. Gently slide in the squares into the hot oil and deep fry till golden brown and crisp. Drain on an absorbent paper.
6. To make the kadhi, take yogurt in another bowl. Add turmeric powder, salt and gram flour and whisk till well combined. Add 3½ cups water and mix well.
7. Heat oil in a deep pan. Add cumin seeds and let them change colour. Add fenugreek seeds, asafoetida, green chillies and ginger and sauté for a few seconds. Add the yogurt mixture, mix and cook on medium heat for 8-10 minutes.
8. Add red chilli powder, mix and cook for 1-2 minutes. Stir in the fried dumplings and cook for 2-3 minutes.
9. Transfer the kadhi into a serving bowl. Garnish with coriander sprig and serve hot with steamed rice.


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