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Punjabi kadhi chawal
Punjabi kadhi chawal

Before you jump to Punjabi kadhi chawal recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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We hope you got benefit from reading it, now let’s go back to punjabi kadhi chawal recipe. To cook punjabi kadhi chawal you need 29 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Punjabi kadhi chawal:
  1. Take For Pakora
  2. You need 4-5 tsp besan/gram flour
  3. You need 1/4 tsp Coriander powder
  4. Use 1/4 tsp ajwain/carom seeds
  5. You need To taste chilli powder and salt
  6. Take 1/4 tsp turmeric powder
  7. Provide 1 medium Size onions
  8. Take 1/4 tsp garam Masala
  9. Provide As needed Water
  10. Use For kadhi
  11. Prepare 500 ml Buttermilk or sour curd
  12. Prepare Dry spices
  13. Get 1/4 tsp Coriander seeds
  14. Use 1/4 tsp Yellow methi seeds
  15. Prepare 2 Dry chillies
  16. Prepare Spice
  17. Prepare to taste Salt
  18. Take 1/2 tsp Red chilli powder
  19. Provide 1/2 tsp Turmeric powder
  20. Use For tampering
  21. Get 1/4 tsp Cumin seeds
  22. Provide 1/4 tsp Kashmiri red chilli powder
  23. You need 2 Red chillies
  24. Use 1 1/2 tsp Ghee
  25. Use For rice
  26. Prepare 1 cup rice
  27. Take 2 cup water
  28. Get 1/4 tsp cumin seeds
  29. Provide 2 tsp ghee
Instructions to make Punjabi kadhi chawal:
  1. Leave the curd or buttermilk by adding 1 tsp salt 6-7 hours. If using curd add some water to make it more liquid
  2. Take 1.5 bowl of rice wash properly and soak In water for 2 - 3 hours. If you don't have time add in little hot water for 1 hour.
  3. On. A bowl take 3-5 tsp gram floor. Add salt, turmuric powder, Carmon seeds, chilli powder, coriander powder, garam Masala. Mix all ingredients add water to make batter. Make sure batter neither loose nor tight. Mix for 2 minutes. Leave it for 5 - 8 minutes
  4. Take a large bowl add sour curd or buttermilk add 1/4 gram floor of total curd. Add water if it is not liquid this should be running. Mix properly to avoid lumps.
  5. In a pan take oil to fry pkoras. Use hand or spoon to drop batter in oil. Don't overcrowded the pan.
  6. After frying take excess oil remain 2- 4 tsp of oil. Add coriander and methi seeds. When they start crackle add, add 1 red chilli and saute them. together.
  7. Add turmuric powder and mixed buttermilk or curd. Move it continuously untill first boil to avoid lumps. Also add red chilli powder and salt as per taste. When kadhi start boiling low the flame for 10 - 15 minutes. After 5 min add fried pkoras.
  8. In a pan add ghee, cumin seeds, red chilli and kashmiri red chilli powder. Mix all together put this tampering into boiled kadhi. Mix the kadhi properly.
  9. Take a pan add 2 tsp ghee 1/4 tsp cumin seeds after 2 minutes add soak rice and a pinch of salt mix together and cover the pan for 10 - 15 minutes. When all water goes up add 1 tsp ghee and cover the pan.. Open it after 10 min
  10. Serve this panjabi dish in lunch dinner even next day it tastes awesome. Try it with hot phulka or Parantha.

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