Skip to main content

Unique Kadhi Recipes From Healthy Recipes by Homemakers

Let's Eat Kadhi! 

Nani -dadi ki recipes 

Once again, it's time to revive our nani-dadi ki kahaniyan, nuskhe, and recipes. It's not for nothing that curd or kadhi is quintessential to every state in India. It is prepared in different ways and forms in different parts of India. In our endeavor to learn more about the recipes of traditional Indian kitchens, let's dig into the KADHI today. It's light on your tummy, delectable for the taste buds, and a favorite with everyone. Of course, it's one of the healthiest ways to enjoy a summer meal. I am CRAZY for Punjabi kadhi. My bhabhi (Kiranjeet Kaur) makes the best I have tasted thus far. Please share your kadhi recipe from your region. Whether you are from Punjab, Haryana, Gujarat, Tamil Nadu, Kerala, Andhra, or any Indian region/state, please bring to us your traditional Kadhi/Ambli recipe. Different regions different recipes - all are unique in their own way. The kadhi we make in Punjab is different from what I eat in Delhi. I love both versions.

I invited Healthy Recipes by Homemakers members to share their different kadhi entries. Here are two of them.

This post also reminds me of my friend Ritu Mendiratta's gatte ki kadhi, which is quite unique and yummy. One try is a must for kadhi lovers. 

Jowar Kadhi by Vidya Arvind

Vidya is a homebaker and one of my favorite bakers. She runs her homebakery in Bangalore and deals in all things healthy. So if you are in Bangalore, you may order healthy baked goodies from Vidya. She excels in that department. You may reach out to her on her Fb page.

Here she comes with another innovative healthy recipe. This time it is a healthy jowar kadhi. Can you think of it? 

Ingredients

1 cup thick curd

1tbsp jowar flour 

1/4tsp turmeric

 Salt to taste

 Pinch of hing 

no onion no garlic jowar kadhi recipe by Vidya Arvind


Mix all the above in a mixer and set aside 

Take jeera , methi dana, finely chopped methi leaves, small cinnamon, one clove and one red chilly and saute it well with curry leaves. 

Add the curd gravy to this and add in a pinch of jeera and garam masala.. let it boil till it thickens.. Garnish with coriander. 

Desi ghee is important and pinch of hing too!!

Bhindi kadhi recipe by Hiral Gosalia

One of the sweetest persons I have met in the virtual world, Hiral Gosalia shares her signature style Bhindi ki kadhi recipe. I can relate it to dahi bhindi of Odisha, though the preparation and masalas are different.
Gujarati bhindi kadhi recipe by Hiral Gosalia


Ingredients for bhindi sabzi 

200gms of bhindi 

2 tsp of oil

 1/4 tsp haldi 

1 tsp dhania powder 

1tsp red chilli powder 

1 tsp salt 

Ingredients for kadhi 

2 tbsp ghee 

400 grams dahi 

2tbsp besan 

8-10 curry patta 

2 tsp hara dhania

 1/2 tsp haldi powder 

1/2 tsp red chilli powder

 1 tsp dhania powder

 1.5 tsp salt 

400 ml water 

Method for sabzi 

1. Heat oil in a kadhai. 

2.Add a pinch of hing. 

Now add thinly chopped bhindi. 

Mix it and allow it to cook with stirring in between. 

3. When it is fully cooked(nearly 8-10min) add salt, red chilli powder, haldi powder and dhania powder. Don't add salt before or else sabzi will become sticky. 

4.Mix it and cook it for another 2min so that all spices blend with bhindi. Remove from flame . 

Method 1. whisk yogurt till smooth. add besan & whisk to mix well. add water & mix again to make smooth mixture 

2.add dhania powder, salt & haldi powder. 

3. Boil it for 8 to 10 minutes with continuous stirring. 

4. check salt & add if needed. 

5. once mixture comes to a boil, reduce heat to low, cook till besan gets cooked well & the desired consistency is reached. 

6.Now add the bhindi sabzi and cook for another 5-7minutes. 

7. Now time for tadka, heat ghee/ oil. Add jeera. Once it splutters, add 1/4 tsp of hing, kadi patta and red chilli powder. Pour this tadka on kadhi. Stir it. 

8.Add hara dhania in kadhi and cook kadhi for 1min. Remove it from the heat and serve hot with rice or roti or eat it alone. Enjoy. 

Note: 1. I use fresh dahi for kadhi as I don't like sour taste. 

2. I add 1/2 tsp jaggery powder as my kids like sweet sour taste. 

3. In the same way, I make baingan kadhi. Add baingan sabzi instead of bhindi sabzi.


Parshotam Aunty's Special Lobia Kadhi Recipe

Everyone is familiar with pakoda kadhi, veg kadhi but how many have tasted lobia kadhi. Do try once



ingredients 

1 medium catori curd

 1/2 catori lobia (soaked in warm water for 1hr) 

4-5t sp besan

 1/2sp methi dana

 1/2sp coriander seeds 

1/2 sp jeera 

1/2 sp red chilli pd

 1/2 sp haldi

 Salt to taste

 3-4garlic cloves 

small piece of ginger 

1 gr chilli 

1tb sp mustard oil 

Few curry leaves, Coriander leaves for garnish 

How to make lobia kadhi

Heat oil in a pressure cooker.

add methi dana, coriander seeds, jeera be careful not to burn 

now add crushed garlic, ginger & gr chilli 

add lobia & haldi, red chilli powder, salt and mix

 add 1/1/2 cup water cook for 4 whistles

open the lid & check if lobia has turned soft. 

In a bowl, take curd & churn it add besan, water & blend nicely 

add this to lobia sabji & cook for 1/2hr on low to medium heat just like normal kadhi. 

When done transfer to a bowl garnish with chopped coriander leaves, enjoy with rice. 

(if kadhi is less sour add 1sp of lemon juice before switching off the heat)

Ritu's Gatte ki Kadhi recipe


Oats gatte kadhi recipe by Ravneet Bhalla

Here's the recipe.

Vrat ki Kadhi recipe (no onion/garlic) by Ravneet Bhalla

How to make kadhi pakoda in airfryer by Ravneet Bhalla





Comments

Popular posts from this blog

Can we use the soaked water for millets? Does millet need to be soaked?

Do millets contain anti-nutrients? Yes, they do. In fact, all whole grains, including oats, contain phytates, which bind to minerals and make their absorption difficult for the body.  Soaking is the first step toward reducing anti-nutrients from millets. Soak for at least 6-8 hours to make digestion easier. Discard the soaked water and then proceed to the next step of cooking. Remove foam from top to reduce gassy elements from millets. why you should not eat millets unsoaked #shortsfeed #shortsvideo #shorts  Is it necessary to soak millets? How long do you need to soak millet? Can you eat soaked millet? How long does millet take to digest? Why soak millets for constipation benefits of soaking millet how to soak millet overnight little millet soaking time should foxtail millet be soaked before cooking how long should millet be soaked foxtail millet soaking time can we use millet soaked water Unlocking Millets' Nutritional Potential Through Soaking Beyond enhancing taste and textur

How To Make Jowar Roti Without Breaking With Rolling Pin at Home [Sorghum Flour Recipes\Benefits]

Is Jowar good for weight loss? Is Jowar better than wheat? Is Jowar good in summer? Is Jowar good for thyroid? Is Jowar better than Bajra? Can Jowar be eaten everyday? Well, these are some of the most common questions people ask about sorghum flour. Well, sorghum benefits health in more ways than one. First, if you are wondering how to make jowar roti without breaking with a rolling pin at home, let's dig into it and see how to do that easily. The method I follow for making soft, fluffy jowar rotis came up in my mind after my successful trial of ragi jowar chocos at home. I was making sorghum flour chapati earlier as well. Back then, I would struggle to gather the dough and it would often break. But this method has been a revelation of its own. I am happy to share it with you all.  Jowar is heat or cold  Jowar or sorghum has a cold potency so that means you can enjoy it during summers as a coolant. I won't mind enjoying jowar or sorghum flour recipes during winters too because

Dhokla Without Curd

Dhokla needs no introduction. The super easy recipe makes a great snack, loved by young and old and kids.I never loved dhokla until I prepared this delicious Gujarati snack myself. I had to try it since hubby loves dhokla. dhokla Recipe 1 cup besan (gram flour) 1 tbsp - lemon juice a pinch of haldi little water 1 tsp -Ginger Paste  2 tsp - Eno Fruit Salt Salt to taste Add turmeric and water to gram flour. The batter should not be flowy. Keep aside for 20 minutes. Add 1 tsp of lemon juice, ginger paste, salt . Mix well. Grease a mould for steaming the dhokla. Add eno just before steaming. Pour the batter in the steamer. Keep it for steaming for 20 mins. (Keep an eye on the batter) Tempering: Oil - 1 tsp Mustard Seeds - 1 tsp Green Chilli - 1 tsp Salt - as per taste Sugar - 1 tsp Lime Juice - 1 tsp Few Curry Leaves 1 cup of water Coriander Leaves for garnishing Heat oil in a pan, add mustard seeds. When mustard splutters, add curry leaves. Add wate