India, people combine with distinct taste, language, flavors, idea, dishes. Each state of the India welcomes the dishes, taste and ingredients. Never hesitate to adopt new flavors, new dishes, new style, new ingredients.
Today, we learn one of the Khadhi recipe in Punjabi style and provide the tadka of Rajasthani Food recipe. Add ingredients in Rajasthani style and form Punjabi recipe of khadhi. Punjabi enjoy with plain rice, peri-peri rice, mango rice, lemon rice, chapati, puri, khoba roti, etc.
All ingredients are unique
and help to maintain the Punjabi recipe of khadhi. In this lockdown restaurants
knock the door of home kitchens and force to make everyday new recipes. Very
simple steps along few ingredients make new styles of recipes.
1. What is the best part of Punjabi Khadhi?
Most important part of Punjabi khadhi is very thick and made with curd. Curd is not a fat free and celery prepared like a Khandvi. Added small number of onions along the lots of ingredients in the tadkka. When khadhi touches the tongue, we have something to byte.
Tadka is prepared in pure ghee along the Hing, mustard
seeds, curry leaves and lots of spices. Basically, Punjabi supports all the
rich flavors of ingredients. So, lots of onion pakoda’s added on the onion
khadhi, which open all the pores of taste.
2. Is Rajasthani Khadhi different from Punjabi Khadhi?
The answer
is yes.
But in
Rajasthani Food recipe of Khadhi it prepared only with butter milk, which is fat
free. Added lots of ingredients and made full of spicy by adding red chilli
powder, black pepper powder, coriander powder and turmeric powder. Each ingredient
work on own quality and enhance the taste and color like turmeric make sharp or
light yellowish color. It depends on how much turmeric added on Khadhi. Coriander
seeds flavor like citrus and curry, light and sweet. When grounded, roast with
nutty aromas that come to the fore at the expenses of lovely citrus. Now
talking about red chilli powder, it increases the spiciness and elaborate the
red color. At the end Khadhi make the lavish color with all of the ingredients.
3. Explain some few steps which make Rajasthani Khadhi different from Punjabi Khadhi?
-
In
whole preparation of Punjabi Khadhi, need of stirring generated in some time of
interval. Whereas in Rajasthani Khadhi preparation of stirring continuously held.
-
Punjabi
khadhi is quite thicker than Rajasthani Khadhi.
-
Punjabi
khadhi supports lots of onion and ginger taste. Whereas Rajasthani Khadi
supports simple ingredients flavors.
-
In
Punjabi khadhi, onions pakoda added lots of but in Rajasthani Khadi people enjoy
without pakoda. If pakoda added there is no need of onion pakodha. They like
simple pakoda khadhi.
-
Punjabi
khadi attached with combination of coarse flavors of ingredients whereas
Rajasthani Khadhi supports regular ingredients.
4. Is Punjabi Khadhi good for health?
Yes, rich flavors of curd, ghee, gram flour make the khadhi powerful. When pakoda’s added not used deep fry process, used only Appe stand and make solid shape pakoda. When prepare in Appe stand use less ghee or oil and made within 15 to 20 minutes. When stuff put in Appe stand and leave for roasting in low flame. Process of cooking held in first in one side and on another side next process held. At the end soft pakoda come across. Khadhi pakoda’s are quite soft because when eat with chapati’s, rice soft texture makes the whole thali perfect. Punjabi like to eat rice along the khadhi instead of daal. Make whole dish enjoyable and healthy.
5. Why we choose tangy flavor of curd in whole preparation of khadhi?
As we know
that Khadhi is made up of curd and besan. Mandatory part of curd is sour in
taste which enhance more flavors of besan and ingredients. Normally, we made
lots of vegetable which crosses with ingredients and veggies flavors. Some
veggies need sour taste and enhance all the flavors of vegetable like okra, bottle
guard, taro root, cauliflower, cabbage, capsicum, etc. These all-vegetable
force to be sour taste of lemon or tomato or Mango powder. It’s varied
according to the veggies. Same as Khadhi, taggy flavor of curd enhance more
taste and more mouthwatering recipe.
6. For preparing any type Khadhi, how much time it takes?
It’s all
depend, which type of Khadhi prepare, plain or pakoda. Plain Khadhi make within
a 25 to 30 minutes. Means, celery preparation takes 5 minutes when give tadka
and converted in boiling stage it takes 15 minutes. After the boiling, it takes
10 minutes to get the final stage. This is the time of making plain Khadhi.
Now move
with plain pakoda Khadhi, pakoda celery takes 5 minutes. When frying the pakoda
it also takes 10 minutes. So, overall preparation takes 15 minutes which is
adjust when khadhi goes in boiling to final stage. That time pakoda prepare,
there is no need of extra time. After the pakoda prepare, add on the curry
soup, it takes 5 minutes to get the soft. So overall time is 30 to 35 minutes
for getting in final stage.
This is all
talk about plain and Rajasthani style. But when prepare Punjabi style same time
take place. Or we can say adjustment depends on kitchen queen how they prepare and
manage the precious time.
7. Is it important tadka seems a lot?
No, it’s
all depend on your taste and flavors.
-
If
you are health conscious. Use less oil or ghee and spices.
-
If
you are not a health conscious enjoy the rich flavors of spices and oil or
ghee.
This is all
about flavors, ingredients, timing. Now, we learn Rajasthani Food recipe of Punjabi
Khadhi.
Ingredients
1.5 small
bowl of besan
1 big bowl
of curd
3 table
spoons of ghee
1 pinch of
meetha Soda
Veggies
2 to 3
onions
1 to 2
green chilies
1 small
bowl of coriander leaves
1 to 2
dried red chilies
Dry
ingredients
1 tea spoon
of red chilli powder
Salt
according to taste
1 tea spoon
of turmeric powder
2 pinches
of Hing
1 table
spoon of coriander seeds
1 table
spoon of black pepper seeds
5 to 6
fenugreek seeds
1 tea spoon
of cumin seeds
1 table
spoon of mustard seeds
Preparations
Preparation
of roasting the coriander seeds
Take one
pan and put in high flame. Then add coriander seeds and toss it. This process
is continuing for 5 minutes and coriander seeds are ready to use.
Preparation
for making Punjabi Khadhi masala
Take one
grinder, add the roasted 1 table spoon of coriander seeds, 1 tea spoon of cumin
seeds, 1 table spoon of black pepper seeds, 5 to 6 fenugreek seeds. Grind it
along the course texture.
Preparation
of chopping
In the Punjabi
khadhi there is no need of lots of veggies. Only required onion to chopped in
big pieces. So, take all the onion and chopped into big pieces. Divide into 2
bowls. One is big and another is small. If like to add green chilli finely
chopped.
Preparation
of making Khadhi Batter
Take 1 big
bowl of curd and whisk properly. So, texture of all curds goes same, when added
the besan there is no lumps held. Now curd get smooth add the besan and mix
well using whisker. If need water add around 10 to 15 ml of water. And make
perfect batter.
Preparation
for heating khadhi batter
Take one pan,
add 1 table spoon of ghee and put in high flame. When ghee goes in high temperature,
add 1 pinch of Hing. Then add small bowl of onion and mix well until onion get
the transparent texture. After that add all the batter. And mix well. Leave for
2 to 3 minutes and then again stir. This process held continuously within the
time interval of 2 to 3 minutes. At this stage add the salt and 1 table spoon
around Punjabi Khadhi Masala. Mix well. When leave the ghee on the top of the
corners of the pan. Close the flame.
Note: Do not need to stir continuously,
stirring process held in time interval.
-
If
you don’t like to eat onion, skip that part.
Preparation
for making onion pakoda
Take one
pan, fill half of the oil and put in high flame. So, the oil temperature goes
high and when pokada prepare, perfectly made.
Take one deep
bowl, add 1 big bowl of onion. Then add besan, green chilli, red chilli powder,
salt according to taste, 1 tea spoon of turmeric powder and 1 pinch of Meetha Soda.
Mix well all these ingredients and make pokada like celery using 5 to 10 ml of
water. After that put the pakoda shape of onion and drop on the high flame oil.
When dropped all the pakoda’s, slow down the flame and leave for proper foment.
On all sides of pokada cross the color of dark yellow. Leave from the oil and
pakodas ready to dip in the khadhi.
Note: Put the pakoda in curry soup when
you all want to eat, other doesn’t get the perfect flavor.
-
Due
to adding Meetha Soda, all pakodas goes in soft stage and when eat all flavors touches
the sky.
Preparation
for given final Touch with tadka
Now pakoda
and Khadhi soup both ready. And tummies sing a song of hunger. Then add the pakoda
in Khadhi and give tadka. Take tadka pan and put in high flame. When temperature
goes high put the Hing, dried red chilli, mustard seed, curry leaves and rest
khadi masala. Then drop this tadka on the Khadhi along the coriander leaves and your khadhi ready to
serve.
This is all
about Rajasthani Food recipe of Punjabi Khadhi. It’s too simple to made and
eat. Enjoy on weekends and normal days with all your dear ones.
Conclusion:
In this blog talk about how distinct people like distinct choices and present in daily life. Next talk about how Punjabi Khadi is different from Rajasthani Khadi. Last talk about full recipe of Punjabi Khadhi in Rajasthani Food recipe style. So, made for your dearones and share your experience by writing comments.
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