Punjabi Kadhi Pakode-wali


Punjab, the land of milk and butter, is also India’s wheat-bowl. Punjab has always been proud of its tall and strong puttars (sons). These brave sons (and daughters) of the soil have grown up on a diet rich with milk, butter, and other dairy products.

Punjab derives its name from its geography – punj: five (from Hindi/Sanskrit: panch – pronounced punch), and aab: Persian/Urdu for water – the land of the five rivers. The rivers Jehlum, Chenab, Ravi, Beas, and Sutlej used to flow through undivided Punjab. All these five rivers are the tributaries of the mighty Indus river, or river Sindhu, its Vedic name. It is from this river that Indians get their name: Sindhu → Hindu or Hindi (it didn’t stand for a religion, but for the people of Hind or Hindustan).

After Partition, the western part of Punjab with the rivers Jehlum and Chenab became part of Pakistan. We didn’t entirely lose the two rivers though – Rivers Jehlum and Chenab originate in the Indian state of Jammu and Kashmir before flowing into Pakistan.

The fertile plains combined with the hot and dry climate provide ideal conditions for Punjab to produce the bulk of Indian wheat. Wheat is the main staple of Punjab, appearing in all its avtars of paranthas – plain and stuffed, poories, and phulkas and chapaties. Punjab is the birthplace of the parantha that is now familiar to people allover the world.

With cheap energy (subsidized diesel) unsustainable use of groundwater is making it possible to grow rice in low rainfall regions. Near Punjab rice cultivation was limited to the Terai region in the foothills of the Himalayas, where water table is high and not much else can be grown.

Though it is rare for a Punjabi to yearn for rice, there are a few Punjabi dishes that are best served with rice: kadhi-chawal, and rajma-chawal come to mind immediately. Kadhi is best made with sour buttermilk. In the traditional method for making butter, a little dahi (yoghurt) is added to malai (the cream that collects on top after milk has been boiled) to sour it and keep it from spoiling. To this fresh cream is added daily till you are ready to turn it into butter, depending on how small or large a batch you prefer. This would be once in two weeks for us – in the days when we used to buy whole milk. This is then churned to yield cultured butter (which is experiencing a revival of sorts in the West!) and chhanchh or buttermilk. This buttermilk imparts a unique flavour to the kadhi. Using sour yoghurt is only second best.

The consistency of Punjabi kadhi is between the Maharashtrian kadhi and pithla (here), and the reason for some early disdain in my Maharashtrian family (the Kashmiris, with their long association with Punjabis, have always loved it 😀 ). But I was not going to give up on my kardhi that easily (though I was okay with becoming a vegetarian, by default, for the first five years of my married life) – so I would let them interpret it how they would and served it on a nearly regular basis. Last week I, finally, had them eating out of my hands. (Yeah, it took that long 😀 – and TH still won’t have it with rice!) Too thick. Too yellow. That’s what they used to say.

My recipe has evolved over many years as I picked up different things from friends and books. These days you will not find me making plain pakoras, no ma’m. Instead I make onion-potato ones. I was introduced to this version by my Haryanvi friend, Poonam, when I visited her during my last Thanksgiving in the US. I loved the addition of these veggies to the pakoras – gave them some texture while still keeping them soft. The tadka too has changed over the years to the present one which is inspired by one suggested by Madhur Jaffery in A Taste of India. She essentially uses the paanch phoran, but I prefer to leave out the fennel seeds for the kadhi.

To Richa’s (As Dear As Salt) Punjabi Party, RCI: Punjabi Cuisine, I bring the finger licking kadhi. The tadka is entirely optional – but I dare you, after looking at these pictures! RCI, (featuring different regional cuisines of India) is the brainchild of Lakshmi (Veggie Cuisine).


Punjabi Kadhi
Serves 6-8

For the pakoras
3/4 C sour buttermilk (or 3/4 C sour yoghurt)
1C besan (chickpea/gram flour)
1 medium onion, chopped
1 small potato, peeled and chopped into small dice (optional)
½ t red chilli powder
½ t turmeric
¼ t baking soda
peanut oil for frying

For the kadhi
3 C sour buttermilk
2 C water
1 C besan
1 ½ t turmeric
½ t cayenne (or to taste)
1 T peanut oil
1 t cumin seeds
¾ t mustard seeds
½ t kalonji (nigella) seeds
½ t methi seeds
1/4 t mild hing
4-5 whole red chillies

For the final tadka (tempering)
1 t ghee
1 t cumin seeds
¾ t (or to taste) Kashmiri mirch or regular red chilli powder

  1. To make the pakoras, gradually add buttermilk (or yoghurt, plus water as needed) to the besan to make a thick smooth batter. Add turmeric, red chilli powder, chopped onion and potatoes, and mix. Heat the oil in a karahi till just below smoking. You can test by putting a drop of the batter into the hot oil – it should sizzle and rise to the top but not get browned right away. Add the baking soda, and mix well. Drop batter by spoonfuls (I use a teaspoon) in batches to make small pakoras, not more than ¾ inches across. Fry till medium brown, and drain on a paper towel.
  2. Do not add salt to the pakora batter for two reasons. One, it supposedly keeps them from sucking up too much oil. Two, and more important, it ensures that you will have pakoras for the kadhi. Like cake, you cannot eat your pakoras and have them too 😀 !
  3. Baking soda makes the pakoras light and soft. If you want a lower sodium version, and wish to avoid baking soda, beat the batter till light, and then add the chopped onions and potatoes. Fry similarly in hot oil, and soak in a bowl of water immediately. Tip the pakoras with this water into the kadhi.
  4. Mix the other cup of besan with the remaining buttermilk (or sour yoghurt). Add water to thin. If you see any lumps, just let the mixture stand for a few minutes and then stir again; the lumps will dissolve.
  5. Retain just 1 tablespoon of oil in the karahi. To the hot oil add the following, in order: cumin, mustard, nigella, and methi seeds, hing, and the whole red chillies. Stir and add the turmeric and red chilli powder. Give the besan-buttermilk mix a good stir and pour into the karahi. Turn the heat to medium, add salt, and stir. The kadhi will begin to thicken. Add more water if needed; the consistency should be that of very thick creamy soup.
  6. Bring the kadhi to a boil, add the pakoras, and stir. Turn the heat down to a simmer. Cover and cook for 20 minutes to half hour, stirring occasionally to keep it from sticking to the bottom. Traditionally, the kardhi would bubble away on the very low heat of an angeethi for hours, thickening gradually. But it is not an implement that could survive the fast pace of city life. In the villages they might still use it on occasion.
  7. Transfer the kadhi to the serving bowl. For the final flourish, just before serving, heat a teaspoon of ghee. To it add cumin and red chilli powder, and pour it over the kadhi.
  8. Serve hot with rice. It is good on its own too. I usually polish off a katori or two before it makes it to the table.

kadhi chawal



Published by Anita

A self professed urban ecologist!

73 thoughts on “Punjabi Kadhi Pakode-wali

  1. I want to sit down cross-legged, pull that “taat” closer, and start eating. Now.

    I promised more ‘eating out – at home’!

  2. Thats such a Mummy ji wala trick na! not adding salt to pakoras 😉

    Love kadhi i any form, pakore wali kadhi is ofcourse the mother of all kadhis 🙂

    …only because I want less oil in them pakoras

  3. I am already convinced by the tadka. Looks inviting. Cruel trick for not eating pakoras though :(. I have seen onions in ’em, potato is new to me.

    The tadka adds to the visual apeal – everyone tries to get some while serving. And fresh roasting zeera – such an appetizing smell!

  4. I like all kinds of Kadhi’s and this one with the pakora’s sounds delicious. Guess you forgot the potatoes in the recipe write up. And really, no salt in the pakora’s..desperate situations lead to desperate measures :)) :))

    I corrected that – the fact was I was not using potatoes this time. Pel will be shocked to know I was out of potatoes!…and too lazy to walk to the green-grocer for some.

  5. too yellow, too thick, LOL, i’ve heard that before 🙂
    ghee jeera mirch da tadka, that sure seals the deal 🙂
    thanks for this lovely contribution!

    That’s a great ‘region’ you picked – I have lived here surrounded by Punjabi food all my life!

  6. Kadhi must have four things in it for me to consider it edible: hing, zeera, turmeric, kalonji…and this has ’em! Therefore…I’ll be getting back to you on how it rates with me! 😀

    I didn’t use to add kalonji till I read Madhur’s recipe – but I didn’t like fennel in my kadhi, so that I changed. I am sure you will be raving about this soon – kadhi-chawal is considered a cooling dish (never mind the chillies!).

  7. BTW, is that some nimbu ka achaar I see?

    It is – my mum’s. Almost like Manisha and Musical’s Lime Pickle – but without the sugar and heeng, sun cooked. From home grown limes, naturally. Punjabi achar with Punjabi kadhi; Musical will approve. 😀

  8. Ooops, I’m mixing languages again…I miss that TLO! Either that, or I’m all excited by the pic of the kadhi…

    TLO isn’t back yet…looks like she has extended her work-vacation…

  9. I don’t care much for Kadhi but the picture makes me want to try making this.
    BTW I thought she was OLO! When is she back? Miss her chatter!

    You make this and you’ll care babay…you’ll forget everything you called kadhi before this! 😉

    No, she is The Learned One – one and only! 😆 No kidding.

  10. You were out of potatoes!! WHAT!

    yeh kya ho raha hai 😀

    Ah…hi there. I know – that’s what I said!

    …where are your Punjabi recipes? I have tons…but a month is too short…

  11. I’m back. Got back late last night – 3am which felt like 5 am since my system had adjusted to Eastern Time. Was on one of the few flights that took off from LaGuardia yesterday. It made the end of the vacation a little ick but am glad to be home in my own bed. It didn’t help NJ wanted to cook me at 100F and 90% humidity.

    I did drop in to drool over these pictures. I even contemplated making some tonight for dinner but when I saw pakodas and deep frying, I just couldn’t muster the strength to get into it. Just way too tired. So I chickened out…literally so cos I went out and bought rotisserie chicken and we had that with a simple salad.

    Going to be madly busy for the next few days. So maybe next weekend. We are suckers for anything kadhi.

    Yay, she’s back (though not in her element yet 😀 ) WordPress fixed itself while you were away – so feel free to leave whatever links! 😉

    Rotisserie chicken is fine after all that gourmet stuff you have been indulging in…waiting for a full story – all of us!

    Who wants to fry when you are hot and tired. I usually have Shakuntala’s help but she was being so slow that day (and the oil was getting hotter and the pakoras darker as she s-l-o-w-l-y spooned the pakoras) that I just took the bowl from her and made them myself. I am not the most patient of cooks. 😀

  12. “where are your Punjabi recipes”

    Coming up 😉

    “I have tons…but a month is too short…”

    i agree…..

    and finally Manisha ji is back 🙂

    Some very interesting wadi recipes! Thanks Musical! (but where is the recipe for the wadi itself???? 😀 )

  13. “Spoon the pakoras…” Oh! That’d be much better than flipping them over! You should have seen me struggle with some of the ones I’ve made too big! My gosh, you learn something new every day! Is that what you mean there? Like baste them with oil as they fry?

    So….you were out of potatoes?!! So, essentially these were…[clears throat] ONION…oh wait…piaz ka pakoras?!!! Anitalu! The shame of it!

    Did you know that the English word punch is derived from the Hindi word for five? I suppose maybe you do…nevertheless: [continues to babble in hopes of making a longer comment than TLO] one of sour (lime juice), two of sweet (syrup), three of strong (rum…but there also be an Indian spirit that starts with “a” that I can’t remember…), and four of weak (water)…plus a sprinkling of nutmeg. That be planters’ punch… change the proportions a bit and you get a daquiri. Either way, nimbu pani with a kick!

    “use a spoon to drop the batter”… 😀 You have to flip ’em…

    Well…I used to do them the regular hand-drop way where you kinda cup the fingers to gather a bit of the batter and use the thumb to push it into the hot oil – close to the surface so it doesn’t splash – in small rounds…but it involved too much washing of hands and constant movement from the cookstove to the sink…so I figured out this method. I used a tablespoon first but that made very big pakoras – but the teaspoon is perfect.

    I use the same method to make dahi-badas too…dipping the spoon (a tablespoon for this) helps the thick batter slide off the spoon easy!

    There, you have all my secrets now…

    I knew the story of punch…but which is this Indian spirit you talk about? 😀

  14. Anita!!!! I really want to smother you with hugs – hug you once for this post, hug you twice for the recipe and hug you three times because you have made me so happy. Being a Sikh and a Punjabi, my mum makes the best kadhi I have tasted and I kind of used to chicken out because of the amount of work it involves. So, I normally used to enjoy this when I was in Dubai or when she was visiting me here.
    But after reading this and actually seeing the steps I feel encouraged to give this a try myself. It’s weird even though my mum always told me it’s not so hard – I actually needed to see the recipe in print to feel easy about it.

    Thank you – may I hug you again? LOL!

    And this comment of yours has made me very happy indeed.

    Kadhi is really easy. The only ‘bother’ is the cup of used oil to keep till it gets consumed in other preparations. To get around that somewhat, I usually make a double batch of pakoras and freeze half! That makes kadhi really quick the second time around – no frying either!

    I have counted all the hugs and expect them ‘in person’ when we meet…when you come to visit your brother (has he relocated already?)! Who cannot use another hug?!

  15. You’re in Delhi, aren’t you? I should just invite over one day after work or something… have a nice meal with you and then carry on to the next state!

    Lovely pictures of a traditional much loved recipe.

    Hmm…so, I can look forward to some Iyengar food in the near future? (Maybe that eggplant dish? 😀 ) Or even Saraswat?

  16. Oh I love kadhi!! I’ll put up version soon!! And yes, I use potatoes in my pakodas!
    Can’t see your pictures, are you using Flickr?? Thats banned here…:(

    I use Flickr…sorry. But it is so convenient, and doesn’t use up my WordPress space…

    Off with censorship!

  17. Hi Anita,that photo is so gorgeous,I couldn’t help myself,came here to comment.It looks absolutely delicious and a great entry to RCI Punjab.Mine is coming up too,as usual in multiples!:D
    Great job Anita,have a great day today.

    Your posts totally blow me away, Asha! You have a good one too.

  18. My My.. great looking kadhi. Am sure it must’ve been absolutely lipsmacking!! 🙂 Wish that bowl was really on my table.

    It really was! I wish I could send some…but thankfully, it is fairly easy to make.

  19. Anita, absolutely picture perfect! Am finally able to drool as Flickr works again. (you said off with censorship and it worked?). Yay!
    Now off with drooling and to work in the kitchen with the recipe ..am so sure it will be perfect in the taste department too. Thks for sharing.

    Good for Flickr (and good for us!)

    write back to tell if the kadhi was as good as you expected…

  20. Your blog has always inspired me and I was always been a silent reader…I liked your recipe of Goda Masala-Maharashtrain, explained so well. I can relate to you in some hobbies, even I am interested in so many activities but don’t have enough time to do justice with each one of it..! like knitting/scrapbooking/painting. etc etc.. Your punjabi kadi looks great with the tip of not adding salt to the pakoras is really the magic, I do always add and end up with salty ones..

    I recently started my food blog, kinda starting stage.

    Hi, Padma. It is good when we can make time for some of our interests…like blogging about food! I’ll be visiting yours!

  21. Anita, I always thought/ate Rajma and Kadhi with rotis or Paranthas(why is there a n sometimes and sometimes not like Paratha?) but you say and I have seen Punjabis eat it with Chawal (DD’s friend is a Punjabi that is the combo they prefer).

    Making the Pakoras is what usually keeps me from making this dish but try it I will soon.

    The ‘n’ should be there – though some words get twisted from their ‘purer’ form…the ‘n’ sound is the nasal ‘anusvar’ and not the ‘na’ sound. Hazzards of using the English alphabet for impossible Hindi/Sanskrit sounds! Possibly, that is why it gets dropped from ‘baingan’ also sometimes…

    Pakoras do add an additional step, but worth your while, I assure you. They are quick if you make a small batch. If you make a large batch (and freeze half) – which you as well might if you are going to heat all that oil, you don’t need to fry any next time!

  22. Anita,

    Reading this so late in the night, and man am I hungry!! It already seems ages since I had my dinner! I know what I am making tomorrow 🙂 And would like to try the Boorani as well, which looks so yummy, and I have a nice Baingan brought just today for it.

    Have been a regular visitor to your blog, simply love it!

    I have tried your Adai, two weeks ago, turned out great!!

    …the midnight food cravings!! Something tells me you can afford to eat an additional meal 😉 !

    Adai is such a great breakfast/brunch recipe – I might make one to clean out the larder!! 😀 I am sure you will love the boorani…and thanks for reading, Prajakta.

  23. kadhi in punjabi households is savoured with aam ka achar and not nimbu ka achar… and also simple boiled potatoes tossed in ghee and a few basic spices… this completes the kadhi-chawal meal 😀 try it out sumtime! and as always…lovely pics and yummy post! Keep Posting!

    Big culinary faux pas, that! When I have Punjabi aam ka achar! Will remember that next time – and the aloo – how can I pass ona chance to serve my fav veggies?!

    Seen the HP OotP already? Planning to go with the entire family…sometime this week.

  24. Well, Anita…last night I made the kadhi part, and this morning I fried the pakoras. Yes, I totally understand your impatience: these little darlings must be spooned into the oil quickly so they finish browning together.

    And thick! I added 1 1/2 C more water to keep the spoon from getting stuck! 🙂 But, you know what? THIS IS THE BEST DARNED KADHI I HAVE EVER EATEN!!! It totally tops the Jyoti brand in a can… 😉 Most excellent final bouquet with the spicing, and right at a comfortable chile-heat level too…and pretty!

    I didn’t know that rajma is usually eaten with rice as well…this makes that meal a bit easier I’ll say; I’ve had quite enough of rolling paranthas for awhile.

    Fixed the recipe for additional water. Thanks for pointing that out. That’s the problem with not taking exact notes – and most Indian cooking is this ‘andazan’ (Urdu for ‘about/approximately’) way… 😀 Thankfully, you have made enough pakoras yourself to know better!

    You made the kadhi first and the pakoras later! The kadhi must have thickened…

    Thanks for the capitals – loved ’em. Glad to find you approved the chilli level, at last! And note Reeta’s comment to serve it with aam ka achar (Punjabi wala, of course)…and ALOO!!

  25. Oh! No, 3/4 C buttermilk for the pakoras is fine…I added more water to the kadhi itself, for a total of 3 1/2 C water…sorry for the confusion. The pakoras actually had a bit more batter than needed, so I added more potato and onion.

    Okay…for the kadhi, yes, you have to thin it as needed…In the end it should be like a creamy thick soup 😀

    About the pakoras – these are a bit more ‘besan-y’ than regular pakodas. Remember these are a variation of plain (veggie-less) besan pakoras. That is also why the baking soda is recommended (higher flour to veggie ratio) – else they will be like a hard lump of besan. But adding more alu-pyaz is also okay… 😀

  26. +made (before enough)

    So, about two small/medium potatoes and two small onions. It would have been a few too many pakoras, but despite the lack of salt, I ate some and had them too! 🙂

    See, you made more…that’s how you got to eat your pakoras and still have some!

    Those of you who think it is too ‘mummyji-like’ trick (I hate that mummy-ji bit, straight out of the soaps, isn’t it? Musical, you make me sound ancient!) to not add salt to the pakoras, should do what Pel did.

    Be a nice Mom (Pel – he was just being himself) – make more for the monkeys.

  27. I can just eat it as it is!!! The first pic is shouting at me to try it out! 😀

    No reason why you shouldn’t!

    No tea, or peanut butter, to scare you off! 😉

  28. More besan-y…alrighty then…I’ll make a note of that. Years ago, I made besankoras; they didn’t have any baking soda. I was not impressed with ’em…kinda chewy. These of yours are really good. You wanna know what they remind me of? Ore-ida brand Tator-tots. Yep! In fact, to save time and energy…

    Just kidding. 😉

    This, your bharleli mirchis, and cabbage pakoras are NOT slimming my waistline! The haak helps though, so I forgive you. 😀 What other little gems of recipes are ya hiding?

    Besankoras – never heard of these…really. But doesn’t seem you’ll be posting a recipe anytime soon 😀

    Ore-ida brand – never heard of that either!

    Now if you insist on having some bharleli mirchi on hand at all times, it’s not my fault! Over here they are in season only for 2-3 months, and it is rare for anyone to eat more than one at any mealtime! You must have a couple at breakfast, I bet!

    The haak balances the rest out, yes…and check the ‘low-fat’ category, Pel – there are some good balancing 😀 recipes there! I try the best I can!

  29. Love two kinds of kadhis- gujarati and punjabi. apparently this ones of my liking- looks very yummm…. Will try it out. Thanks for sharing Anita

    I love all kadhis – Gujju, Marathi, Sindhi, but this one I love the most. 😀

  30. All tongue-in-cheek…:-) I’ve actually been good with the bharleli mirchis for quite awhile, but the other day I bought a slew of serrano chiles (these work better than jalapenos, in my opinion: a little smaller, just a tad hotter…they cook more evenly/fully).
    I’ve been regularly eating haak’d greens…beet greens are GREAT this way. Pretty pink gravy. And it’s been ages since I’ve made those cabbage pakoras- love the texture of them though- crispy-soft when fresh, interestingly sponge-like when cold.

    Overall, you post excellent, very-keepable-and-treasureable dishes- informative, well-thought-and-researched essays to accompany the recipes. You could give Madhur J. a “run for her money”.

    Tator-tots are sort of like hash-brown nuggets. They come frozen, pre-sprayed with oil. You place them in a single layer on a baking sheet and roast until brown. I’ve always liked them, secretly. 🙂 They also show up a lot in 1950-1970’s American canned/convenience casserole recipes- usually tossed on top so when the dish is baked, there’s a crunchy potato-y crust on top.

    Besankoras= besan pakoras. Definitely they need baking soda…or a fermentation period like dosa/idli batter.

    Wow, thanks, Pel…I was fishing (for compliments!) 😉

  31. aw anita, amazing looking kadi…. i make cabbage and onion pakodas in the kadhi in my recipe… your tadkas is also different… we usually have tadka in a separate bowl and pour it over when we serve the kadhi…will try yours…very nice recipe…thank u

    I bet cabbage is good too. The pakoras can be the way to sneak in some veggies into this dish!

  32. Anita, yes he is in Delhi now. Seems like he’s having a nice time. My cousin and aunt from Cali will also be moving to India (Bombay) in August and now it looks most of the family is moving in a bit closer. Anita, I would so love to meet up with you and hope that day will come soon.

    Hugs 😉

    It will be great to get to meet the bakerina, the ace photographer, and the wonderful person behind the awesome blog!

  33. PS. I am going to make this today for dinner!!

    And I hope it meets expectations. Hope Tom and Soeren like it too…you will, of course. 😀

  34. I grew up on this, it looks fabulous. I still haven’t mustered up enough courage to make the pakoras yet! maybe soon…

    Come now, how can you be making all those yummy things and need courage for kadhi-pakora?! Besides, doesn’t take much time at all when you are cooking just for two.

  35. Wow, I love learning about Indian specialties that I’ve never seen in the U.S. Also, I didn’t know that Punjabis prefer their delicious wheat breads to rice. I know I like the breads best! I’ll keep this in mind when we eat at our usual punjabi restaurant.

    Punjabis do have a wonderful variety of flat-breads – all the paranthas, tandoori rotis, and kulchas! Pel tells me you do get pre-cooked kadhi in the Asian stores (he recommends Jyoti brand), but it is fairly simple to make from scratch. You could always leave out the pakoras…at your own risk!

  36. hee neva mind…hota hai…Nah didnt c the movie yet though hv started reading the 7th book… Happened to lay hands on the first copy at 6:25am at janpath yesterday!! 😀 Happy Blogging!

    Definitely the dedicated fan there!

  37. Done deal Anita… we’ll do a potluck sometime. I promise you some of my stuff and would love some of your ‘to-die-for’ stuff in return!

  38. Lovely! This goes along with the naniwali dal into the must-try list…I;ve seen my grandmom do exactly what you;ve written, spooning the malai from the set dahi into a horlicks bottle each day and then when it is half full, pouring some water in, shaking the bottle for 5-10 minutes to get the butter out. Empty the mixture into a bowl, pour some warm water so that the butter comes off without sticking and then use the real buttermilk in a mor-kozhambu (our version of kadhi) – in fact this was one of my kitchen duties as a kid which is why i remember the steps so well 😛

    But in these days of low-fat milk our kids are totally missing out! And look who’s to blame?! 😉

  39. dear anita
    i am a 26 yr old newly wed hosewife…presently in US…mine is a love marriage with a muslim boy who is typical non-vegetarian lover and me being typical vegetarian…being in US u can understand there is not much left for me to satisfy his non-veg appetite with my frozen vegetables and paneer ….adding to it i used to be a professional back in india n just know how to cook basic food…my husband being in US living alone knows a great deal of FOOD…her mother is also a very very very (not enough very)good cook…so sometimes there is her reference….my husband loves me a lot but when it comes to cooking he is like tumse nahin hoga….so i was just loosing my confidence in cooking food as he knows every bit (zeera nahin daala, haldi kam hai etc )…i was very sad that i cant even give hi good tasty food..what i will cook if some party happens at our place or what i will feed to my children…oh God it was slowly turning into a nightmare….well its all love between us but still at end of the day …i was not happy coz i couldnt give him tasty food…well one day while asking the recipe of karhi..to one of my friend…she gave me your blog id and i believe that was one of the best days of my life…i was and i am so happy to feeel your blog…exactly the word should be ‘feel’ not ‘read’ …initially i tried cucumber raita and matar pulao…and u will be happy to know that he has noticed it so well…oh my God !!! i was so happy to see this,…then i tried your punjabi karhi..everybody told me that karhi can never be good for first two three times…so just keeping my fingers crossed ..i tried it and yahhhhooo it was superb…now u see my heart wanted to say you loads of thanks as your effort being helpul to me…i am so overwhelmed by looking at various dished that i can give a try and they are so well laid on your blog that i dont think think so i need to tell you that….everybody gives you so beautiful comments…anita from core of my heart i also want to say you thanks and appreciate the work yoy are doing by this way of your blog…it is also helping girls like us who just know a bit of cooking…thankyou for bringing my confidence back in me !!! thanku so much!!!

    Shilpi, first – I am overwhelmed! And glad that the blog has been a useful resource. Most of the recipes here are fairly simple everyday-grub kind, and easy to cook. The most important ingredient in cooking, as everyone will tell you, is love!

    I do hope you enjoy cooking. Your husband seems to have a fairly good knowledge of food – let him cook sometimes; your efforts will be appreciated much more 😉 !

    Thanks for reading (and the feedback!).

  40. i have to say i enjoy reading all the comments in your site. I love your adhi recipe, i tried it this weekend (without the potatoes in the pakoda – as i did not stock them as well). It was a big hit, my son loves the punjabhi kadhi – just 3 yrs old. He has his preferences right from punjabi ad gujarati kadhi :). The kalonji surely changed the extra taste element to the dish which i never used to add before.
    Great writing and great pictures as well.

  41. I tried ur recipe and must say i never made better kadhi before:) thanks to you.u have a lovely blog.

    😀 Yay, I am so glad it turned out good. Thanks for stopping by.

  42. Dear anita, I have tried your kadhi recipe and words cannot express the delight i feel for finally making kadhi right the first time around after 15 years of marriage my hubby had kind of given up on my punjabi recipes i am proving him so wrong!!
    Your chole …marvellous sukhi gobi even better…. my list can go on your recipes are foolproof and i just want to thank you for your blog which is a life saver.Thank you!!!!

    I am so happy that you found the recipes and instruction easy to follow! Thank you for your encouraging words!

  43. Haiiii – you have played with my heart strings and made my mouth water! Kadhi is really my very favorite Indian food and it’s the first meal I have (demand) when I go home to Bombay (I live in New York) or when visiting my grandmother in Delhi. I have never attempted to make it myself but perhaps I will – will have to scout out besan. My Danish husband loves it too. Go figure! Thanks for posting this and your other great musings and recipes.

    Thanks for reading, brooklynjunglee! I hope you did try the kadhi!

  44. Hi! I was just wondering if it was needed to boil the potatoes before making them into pakoras. Does it matter?

    No, there is no need to boil potatoes for making the pakoras. But if you have already boiled potatoes that you want to use up, you could.

  45. Hi Anita,
    Pat’s mamiji adds chopped ginger with onions in the pakori…tastes really good…try it sometime and let me know how you like it.

  46. Hi,

    When i make Kadhi, i fry the pakora’s and put them directly in the kadhi while it is bubbling – but i find that after 10 – 15 minutes, the pakora’s suck all the liquid and it solidifies which doesn’t look nice. how to avoid that?

    You could add more water to kadhi to thin it out or soak the pakore in water before adding to kadhi.

  47. halo! We make a similar Kadi pakodi, with usually ghiya , Paneer pakodis in it… they come out really well.
    i like the pakodis to be spicy and gingery.
    And aloo wale pakodiyaan in kofta.
    Kadi chawal is a fav of mine.

  48. hi.

    have not tried ur recipes just yet, but they sound good. im quite impressed with ur site and the package suggests ‘good taste’ which wud tempt me to try the recipes. the colour scheming, font and photography are excellent!!


  49. hi anita,

    I am from Nepal. Kadhi-chawal is something rare in our country. I enjoyed to see the way you have experimented and come up with your ‘original’ recipe. you are such a great artist! Apart from the recipe, I thorougly enjoyed the history of the food. I will surely try this recipe and make my grandmother happy.

    Hi Maya. Indian grandmother? Try this recipe – others should be happy too!

  50. Hi Anita, Sorry! I forgot to inform you back. I tried this Pakora kadhi several times and always turned out great! Finally, I also have posted this pakora kadhi on my blog too.
    I also make my Chhole following your method. It always turns yummy and very unique in flavor. Thanks for sharing such a beautiful recipes to us.
    Happy New Year to you and your family! 🙂

    A very Happy New Year to you and yours too!

  51. As I am typing the kadhi is cooking away to glory..But based on my initial taste I found the following..

    1) Even though I making a smaller batch and added much less besan than the amount you mnetion , the kadhi has become really thick..Even though I keep adding water , it keeps becomign thick

    2) The kadhi has been on the stove for about half hour now..but I can still feel the taste of besan in it..Is that how it is suppoesed to taste ?

    Can you advise ?

    Punjabi kadhi is very thick – like Maharashtrain pitla! That quantity requires a LOT of water – it makes a kadhai-full.
    Err… I don’t understand the second question…the kadhi tastes of besan? The MAIN ingredient is besan so it is bound to taste of it! If you meant it is tasting of raw/uncooked besan then I can’t tell you why; mine tastes cooked after that long on the fire!

  52. Hi there!
    i have made ur kadhi several times and it tasted great all the times. just wondering if u can tell how do u freeze pakoras and use it later n how long it can be freezed ?? i mean pakoras won’t get soggy whn freezd…and hard to retain their shape when added in kadhi..any suggestion…thx
    Thx once again for sharing ur family recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s