Showing posts with label kadhi. Show all posts
Showing posts with label kadhi. Show all posts
Kokum Kadhi
Friday, March 7, 2014
Seriously i came to know about kokum only after blogging, Kokum yields a peculiar flavour and blackish red colour. It is a perred substitute for tamarind in curries and other dishes from the Konkan region. It is also used in cuisine from Gujarat, where it is frequently used to add flavor and tartness to dal for flavor balance. I checked twice when i went to India for this kokum in stores there,but unfortunately i couldnt able to get them. Trust me, i was eagerly waiting to taste the famous dish solkadhi or Kokum kadhi,a popular dish in Konkan region prepared with this kokum.
Solkadhi or Kokum Kadhi is a type of curry usually can have with rice or sometimes they can be drunk after meals. Its well known for its digestive properties.Kokum kadhi is simply made with coconut milk and kokum which is spiced with simple ingredients. Do you know from where i bought this kokums, i picked them in London when i went for the bloggers meet there. I was so excited to see some packets of dried kokums there and i immediately grabbed a packet. I tried this kokum kadhi few days back at home and for my surprise my H and kids loved this kadhi with rice while i had it like a juice.Since this kokum kadhi goes under the theme Regional foods with K, am posting this dish today for this weeks blogging marathon as we are running a long blogging marathon for this whole month with alphabets and themes.
15nos Dried kokum (soaked for 30minutes in 1 cup of warm water)
1bowl Thick coconut milk
1tbsp Oil
1tsp Ginger (chopped)
1tsp Green chilli (chopped)
1tsp Garlic chopped
1/2tsp Cumin seeds
Chopped coriander leaves
Salt
1tsp Sugar
Heat oil, add the cumin seeds, fry until they turns brown.
Add now the chopped ginger, chopped garlic,chopped green chilly, fry for few minutes.
Add the sugar and salt, meanwhile strain the soaked water from the kokum.
Add this kokum water to the tempered spices, bring it to boil.
Finally add the coconut milk, bring it to boil.
Put off the flame immediately or else the coconut milk will split.
Serve warm with chopped coriander leaves.
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Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32 );
Solkadhi or Kokum Kadhi is a type of curry usually can have with rice or sometimes they can be drunk after meals. Its well known for its digestive properties.Kokum kadhi is simply made with coconut milk and kokum which is spiced with simple ingredients. Do you know from where i bought this kokums, i picked them in London when i went for the bloggers meet there. I was so excited to see some packets of dried kokums there and i immediately grabbed a packet. I tried this kokum kadhi few days back at home and for my surprise my H and kids loved this kadhi with rice while i had it like a juice.Since this kokum kadhi goes under the theme Regional foods with K, am posting this dish today for this weeks blogging marathon as we are running a long blogging marathon for this whole month with alphabets and themes.
15nos Dried kokum (soaked for 30minutes in 1 cup of warm water)
1bowl Thick coconut milk
1tbsp Oil
1tsp Ginger (chopped)
1tsp Green chilli (chopped)
1tsp Garlic chopped
1/2tsp Cumin seeds
Chopped coriander leaves
Salt
1tsp Sugar
Heat oil, add the cumin seeds, fry until they turns brown.
Add now the chopped ginger, chopped garlic,chopped green chilly, fry for few minutes.
Add the sugar and salt, meanwhile strain the soaked water from the kokum.
Add this kokum water to the tempered spices, bring it to boil.
Finally add the coconut milk, bring it to boil.
Put off the flame immediately or else the coconut milk will split.
Serve warm with chopped coriander leaves.
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32 );
Gujarati Dapka Kadhi IC Challenge
Sunday, March 2, 2014
For some personnal reason, i couldnt able to participate in our last months Indian cooking Challenge, but this time i dont want to miss this and todays post is my 39th post for Indian cooking challenge.Do you know what is the main motto of this challenge??, this challenge is a monthly challenge where the members of this group cooks different dishes from different regions of India.Been born and brought up in South India, its truly an immense chance for me to try and taste the foods cooked in other parts of India. Todays post is from Gujarat region and this recipe is called as Dapka Kadhi, gujaratis makes different kadhis and its quite a staple food for them. Kadhis sounds almost like the younger sister of our South Indian Mor Kuzhambu which is basically prepared with sour curd and a spice paste. But Kadhi is quite easier and simple to prepare when compared to our mor kuzhambu.
Srivalli challenged this dapka kadhi for this months Indian Cooking Challenge and this dish is suggested by Vaishali.Thanks to both, seriously i loved this fingerlicking nutritious kadhi and relished it with a bowl of rice. With simple ingredients and quick cooking process, this kadhi makes a wonderful pair even with rotis.If you are planning to make kadhis, ill definitely suggest you to give a try to this quick dapka kadhi.I followed the original as per letter but i couldnt resist to add some turmeric powder, coz for me kadhis looks mild yellow in colour.Sending to Rafeedas Mission Explore Foods: Lentils event by Sheelu and Pallavi.
Recipe Source: Tarla Dalal
For Dapkas:
1cup Yellow moongdal
1tbsp Oil
1tsp Ginger-green chilly paste
1/2tsp Sugar
A pinch Baking soda
Salt
For Kadhi:
2cups Curd
3tbsp Gram flour
1tsp Ginger-chilly paste
1/4tsp Turmeric powder
Few curry leaves
1tbsp Sugar
1/2tsp Mustard seeds
1/4tsp Cumin seeds
2nos Dry red chillies
Few coriander leaves (chopped)
Ghee for tempering
Soak the yellow moongdal in water for 2hours.
Drain the water completely and grind it as smooth paste, transfer the paste to a bowl and add the ginger-chilly paste,sugar,baking soda,salt,oil and mix well.
Combine the curd,gram flour and add 2cup of water,whisk well to avoid the lumps.
Add the ginger-chilly paste,turmeric powder,sugar and salt,mix well and cook in medium flame.
Once the mixture starts boiling, make small balls from the moongdal aka dapka batter and drop them gently to the boiling kadhi.
Cook in simmer until the dapkas starts floating on the top.
Heat the ghee for tempering, let splutters the mustard seeds,add the cumin seeds, dry red chillies,curry leaves and fry until they turns brown.
Add this tempering immediately to the dapka kadhi, finally add the chopped coriander leaves and put off the stove.
Serve hot with rice,rotis.
Notes:
While adding the dapkas, first add one dapka to check whether the batter consistency is correct, if the dapka doesnt float the batter is too thin.
Add some gramfloour to the dapka batter and try again.
Else you can make small balls from dapka batter and cook them in microwave oven for few seconds and then add it to the kadhi.
Srivalli challenged this dapka kadhi for this months Indian Cooking Challenge and this dish is suggested by Vaishali.Thanks to both, seriously i loved this fingerlicking nutritious kadhi and relished it with a bowl of rice. With simple ingredients and quick cooking process, this kadhi makes a wonderful pair even with rotis.If you are planning to make kadhis, ill definitely suggest you to give a try to this quick dapka kadhi.I followed the original as per letter but i couldnt resist to add some turmeric powder, coz for me kadhis looks mild yellow in colour.Sending to Rafeedas Mission Explore Foods: Lentils event by Sheelu and Pallavi.
Recipe Source: Tarla Dalal
For Dapkas:
1cup Yellow moongdal
1tbsp Oil
1tsp Ginger-green chilly paste
1/2tsp Sugar
A pinch Baking soda
Salt
For Kadhi:
2cups Curd
3tbsp Gram flour
1tsp Ginger-chilly paste
1/4tsp Turmeric powder
Few curry leaves
1tbsp Sugar
1/2tsp Mustard seeds
1/4tsp Cumin seeds
2nos Dry red chillies
Few coriander leaves (chopped)
Ghee for tempering
Soak the yellow moongdal in water for 2hours.
Drain the water completely and grind it as smooth paste, transfer the paste to a bowl and add the ginger-chilly paste,sugar,baking soda,salt,oil and mix well.
Combine the curd,gram flour and add 2cup of water,whisk well to avoid the lumps.
Add the ginger-chilly paste,turmeric powder,sugar and salt,mix well and cook in medium flame.
Once the mixture starts boiling, make small balls from the moongdal aka dapka batter and drop them gently to the boiling kadhi.
Cook in simmer until the dapkas starts floating on the top.
Heat the ghee for tempering, let splutters the mustard seeds,add the cumin seeds, dry red chillies,curry leaves and fry until they turns brown.
Add this tempering immediately to the dapka kadhi, finally add the chopped coriander leaves and put off the stove.
Serve hot with rice,rotis.
Notes:
While adding the dapkas, first add one dapka to check whether the batter consistency is correct, if the dapka doesnt float the batter is too thin.
Add some gramfloour to the dapka batter and try again.
Else you can make small balls from dapka batter and cook them in microwave oven for few seconds and then add it to the kadhi.
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