Traditional north indian curry.....?!
hi !.!.!.
making north indian curry (the plain, yellow gravy type)
wondering how much besan (gram/chickpea flour) and yogurt do i need to use!?
thanks
Www@FoodAQ@Com
making north indian curry (the plain, yellow gravy type)
wondering how much besan (gram/chickpea flour) and yogurt do i need to use!?
thanks
Www@FoodAQ@Com
Answers:
Khadia the yellow curry u need more of yogurt and some gram flour mix well add water bring to boil on medium heat do not cover!. this cooking is done with not too much of gram flour as then the curry will thicken quickly so add the right amount!. while cooking add red chilly powder, salt ,turmeric powder, coriander powder!. When thickish take off the heat!. Now chop some onions add salt some gram flour in a paste form Heat oil fry small portions of this batter containing the onions when browned keep aside or can be added to the curry next heat some oil add chopped onions when brown add chopped tomatoes some dry masalas red chilly powder some curry leaves This is the tempering when fried add to the curry Serve hot with plain boiled riceWww@FoodAQ@Com
http://www!.indiacurry!.com/dairy/kadhi!.ht!.!.!.
Kadhi (Yogurt Chickpea flour Soup) Recipe
Kadhi is a common soup made of homemade whole milk yogurt (Dahi) and chickpea flour (Besan)!. The regional variations are what else is added in the Kadhi!. In Punjab, onion fritters are added, in Rajasthan plain Besan fritters are added!. Simple Kadhi is served with Rice!.
Ingredients
Kadhi Base
1!. Whole milk yogurt (Dahi): 1 Cup
We need soup yogurt!. If the yogurt is fresh, let it sit at room temperature for one or two days till it has a sour flavor
2!. Besan: 1 Cup
3!. Salt: 1 teaspoon
4!. Turmeric powder: 1 teaspoon
5!. Water: 2 Cups
Bhagar
1!. Ghee: 2 Tablespoons
2!. Fennel seeds: 1 teaspoon
3!. Mustard Seeds: ? teaspoon
4!. Cumin Seeds: ? teaspoon
5!. Broken Cinnamon: 1"
6!. Whole Cloves: 5
7!. Kari Patta: 3
8!. Fenugreek seeds: ? teaspoon
9!. Hing Asafetida : Pinch
10!. Serrano chopped: 2
11!. Finely Chopped Ginger: 1 Tablespoon
12!. Whole Cayenne pepper: 2
Cook
1!. Water: 3 Cups
2!. Fresh Chopped Cilantro: ? Cup
Method
Kadhi Base
Mix all ingredients together!. Let it rest for about 4 hours at room temperature!.
Bhagar
1!. Heat Ghee in a heavy bottom pan!.
2!. Add Fennel, Mustard and Cumin seeds!. Cumin will turn brown, mustard seeds will pop!.
3!. Add Cinnamon, cloves, Kari Patta, Fenugreek seeds, and Hing!. Sauté about 3 minutes!.
4!. Add Serrano, ginger, and cayenne!. Sauté about 2 minutes!.
5!. Add Curry Base!. Bring it to boil
6!. Stir well!.
Cook
1!. Add water!. Bring to a boil!. Cover!. Simmer about 15 minutes on low heat!.
2!. Turn off heat!.
3!. Stir in Cilantro
Www@FoodAQ@Com
Kadhi (Yogurt Chickpea flour Soup) Recipe
Kadhi is a common soup made of homemade whole milk yogurt (Dahi) and chickpea flour (Besan)!. The regional variations are what else is added in the Kadhi!. In Punjab, onion fritters are added, in Rajasthan plain Besan fritters are added!. Simple Kadhi is served with Rice!.
Ingredients
Kadhi Base
1!. Whole milk yogurt (Dahi): 1 Cup
We need soup yogurt!. If the yogurt is fresh, let it sit at room temperature for one or two days till it has a sour flavor
2!. Besan: 1 Cup
3!. Salt: 1 teaspoon
4!. Turmeric powder: 1 teaspoon
5!. Water: 2 Cups
Bhagar
1!. Ghee: 2 Tablespoons
2!. Fennel seeds: 1 teaspoon
3!. Mustard Seeds: ? teaspoon
4!. Cumin Seeds: ? teaspoon
5!. Broken Cinnamon: 1"
6!. Whole Cloves: 5
7!. Kari Patta: 3
8!. Fenugreek seeds: ? teaspoon
9!. Hing Asafetida : Pinch
10!. Serrano chopped: 2
11!. Finely Chopped Ginger: 1 Tablespoon
12!. Whole Cayenne pepper: 2
Cook
1!. Water: 3 Cups
2!. Fresh Chopped Cilantro: ? Cup
Method
Kadhi Base
Mix all ingredients together!. Let it rest for about 4 hours at room temperature!.
Bhagar
1!. Heat Ghee in a heavy bottom pan!.
2!. Add Fennel, Mustard and Cumin seeds!. Cumin will turn brown, mustard seeds will pop!.
3!. Add Cinnamon, cloves, Kari Patta, Fenugreek seeds, and Hing!. Sauté about 3 minutes!.
4!. Add Serrano, ginger, and cayenne!. Sauté about 2 minutes!.
5!. Add Curry Base!. Bring it to boil
6!. Stir well!.
Cook
1!. Add water!. Bring to a boil!. Cover!. Simmer about 15 minutes on low heat!.
2!. Turn off heat!.
3!. Stir in Cilantro
Www@FoodAQ@Com
1 cup according to this recipe:
Ingredients:
Yogurt/Curd - 1 cup, well-beaten
Water - 1 cup
Roasted Cumin Powder - 1/4 tsp
Salt - to taste
Oil - 2 tsp
Cumin Seeds - 1/2 tsp
Cloves - 4
Cinnamon Stick - 1″ pc!.
Dry Red Chili - 1 or to taste
Curry Leaves - few
Garlic - 2 cloves, finely chopped
Green Chillies - to taste, finely chopped
Cilantro/Coriander Leaves - for garnishWww@FoodAQ@Com
Ingredients:
Yogurt/Curd - 1 cup, well-beaten
Water - 1 cup
Roasted Cumin Powder - 1/4 tsp
Salt - to taste
Oil - 2 tsp
Cumin Seeds - 1/2 tsp
Cloves - 4
Cinnamon Stick - 1″ pc!.
Dry Red Chili - 1 or to taste
Curry Leaves - few
Garlic - 2 cloves, finely chopped
Green Chillies - to taste, finely chopped
Cilantro/Coriander Leaves - for garnishWww@FoodAQ@Com
I have no idea but can you bring some round to mine when it's ready please!?Www@FoodAQ@Com