Masoor Dal Kadhi Pakora Recipe

Masoor Dal Kadhi | Kadhi Pakora | How to Make Kadhi Recipe with step-by-step photos and video....

Kadhi Pakora is a popular Pakistani dish and quite different from curry. It is a dish originating from the Indian subcontinent. It contains a thick gravy based on usually chickpeas flour (gram) and contains pakoras, to which yogurt is added to give it a slightly sour taste. It is often eaten with boiled rice and roti or naan.

The dish is seasoned with sautéed cumin, whole red chilies, and curry leaves after preparing the kadhi pakora. The main kadhi dish is made from gram flour along with sour yogurt to thicken the consistency, and it incorporates pakora (or phulki). It is typically enjoyed with long-grain basmati rice or, more commonly, with roti. 

Unlike the variations found in other states, Pakistan and India have their own unique takes on this basic dish, which may include different vegetables and meatballs.

As I mentioned in my last post, I will be making kadhi using the masoor dal phulki recipe by adding masoor dal fritters, which I have already shared. This version differs slightly from the typical kadhi recipe. I encourage you to try this unique recipe: Masoor Dal Kadhi.

 My Latest Masoor Dal Kadhi Video Recipe:

   

This Pakora Kadhi Recipe is finger-licking for Desi Food lovers. So let me the go-ahead to know how to make masoor dal kadhi. 

Tips:

- Don’t leave the kadhi unattended, even for a minute, while it’s boiling to prevent it from sticking to the base of the pot.

- After boiling, the kadhi can be left on a low to medium heat until it is properly cooked.

- Masoor kadhi will not have the thick consistency of besan kadhi; it will be slightly thinner.

- You can add meatballs or any vegetables instead of pakoras.

- Give it plenty of time to slow cook; the longer it cooks, the more delicious and flavorful it will become.

- It's best to cook the kadhi a day in advance before serving.

- Stale kadhi actually tastes more flavorful than freshly made kadhi.                 

If you have tried this Masoor Dal Kadhi, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take a mixing bowl, add yogurt and masoor dal, and mix them together. Pour the yogurt mixture into the grinding jug. 

And blend well 

Put all dry spice powders into the yogurt mixture and further mix them well, keeping aside. Heat the oil and add whole spices to the oil

.

Let them crackle for a few seconds, then pour the yogurt mixture and stir to combine well.

Bring the kadhi to a boil over high heat, then reduce the flame to low-medium, cover it, and cook it for at least 1-2 hours. Keep stirring occasionally.

Right after checking the consistency of the kadhi, adjust the salt, and then put all masoor dal fritters into the cooked kadhi.

Mix and turn off the flame. In a frying pan, pour oil, put all tempering spices, and let them crackle for a minute; put to the kadhi and cover the lid.

Masoor dal kadhi is ready to serve

Then transfer to the serving bowl/dish.

Serve with boiled rice,bagara rice, naan,rotis, and salad.
                 

Gobi Aloo Recipe ( Culiflower Potato Curry )

Gobi Aloo | Cauliflower Potato Curry || How to make gobi aloo sabzi with step-by-step photos and video.....

A spiced, delicious, flavoured simple veggie curry, aloo Gobi, is a popular Pakistani dish in which potatoes and cauliflower are cooked with onion, tomato, and spices.

Gobi can be made in several ways, such as gobi gosh, gobi paratha, gobi vada, gobi matar, and gobi keema. I haven't posted any gobi on my blog yet, but inshallah, soon share other gobi recipes as I get sufficient time.

I always try to share easy and simple recipes with all of you. The aloo gobi recipe sharing today is my favourite version. Additionally, you can vary this recipe by adding your choice of vegetables like peas and carrots.

One common problem with aloo gobi is that when you cook it, the cauliflower becomes really soggy, and you don’t want that; you want veggies to be cooked and tender but not soggy. That kind of spoils the taste and texture of this dish. A few tips can help prevent this. 

                               

                                                                     

My Latest Video: Gobi Aloo Recipe:

Tips:

When making Gobi Aloo, it's crucial to half-cook the cauliflower and potatoes before incorporating them into the onion-tomato masala. You can either parboil them or fry them lightly in a bit of oil until they're half-cooked. This method helps keep the vegetables' shape and texture intact. Avoid covering the cauliflower during the initial cooking; if necessary, only cover it towards the end and cook on a low flame. For the tomato component, use tomato paste or blend the tomatoes with onion instead of using chopped tomatoes, which can make the dish watery. Start by cooking the onion masala with the spices; then add the sautéed cauliflower and potatoes. While the Gobi Aloo is cooking, avoid stirring with a spoon as it cooks. Instead, gently shake the pot using a kitchen towel to mix everything without breaking the cauliflower. I’ve had my share of mishaps where the cauliflower turned out too soggy, and I learned from those experiences. By following these tips, you should achieve a perfect texture for your Gobi Aloo.

                                                              

If you are a vegetarian or love to eat veggies, check out our other veggie recipes.

Chatpata Aloo

Baingan Bharta

Matar ghugni

Aloo chana tarkari       

Pav bhaji masala

Bihari aloo bhujia

If you have tried this Gobi Aloo, don’t forget to rate the recipe. You can also follow me on social media. 

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Peel and chop the cauliflower and potato.s

             

Collect all the spices on the plate.

           

Put the chopped onion, tomato, green chillies, and garlic with water in the grinder. Blend them to a smooth paste and set aside.

       

Sauté the cabbage and potato with 2 tbsp oil in the wok.

                                           

Heat the oil in the pot, then put the fenugreek seeds into the oil. Let it crackle for a minute.

                     

Then pour the onion paste into the oil and cook for 5 minutes. Once the raw smell of the onion goes away, put the powder and spices into the onion paste. Stir to mix up for a minute.

                     

Then cook the masala with spices until the oil is separated.

  

Take all the excess oil out of the masala into the bowl. It will come to work in garnishing- keep aside.e 

                   

Pour ½ cup of water into the masala and bring it to a boil.

            

Now, put sautéed cauliflower and potatoes in the roasted masala. Roast the gobi aloo with masala for 5-10 minutes over medium flame.e

                   

Cover with the lid. Cook for an additional 6-7 minutes on low flame or till the cauliflower and potatoes are tender but not soggy.

              

Remove the lid-you can see the Gobi is almost done. ne

                      

Now sprinkle some grated ginger and garam masala over the gobi aloo curry. Simmer it for 2-3 minutes.s

                         

Transfer to the serving dish/plate or bowl and garnish with coriander leaves, green chillies, and the remaining oil. 

                       

                                                                     

Serve gobi aloo with chapatis and rice. 

                                         

Labe Shireen Recipe

Labe Shireen || Labe Shireen Recipe || How to Make Labe Shireen with step-by-step photos  

Lab-e-Shireen is a rich Pakistani 'custard and fruit' dessert based on a highly refreshing and delicious dessert. This dessert has it all. It's a smooth, milky, fruity, nutty, and tarty delightful dessert. Plus, it cooks quickly.

It is most enjoyable because it is served on any special occasion, such as Eid. etc This is prepared from milk, custard, vermicelli, dry fruits, cocktail, and  fruit jelly

                      

This is my hot favorite dessert; I must prepare it for any special occasion, so give me the go-ahead to know how to make this yummy dessert 

If you have tried this Labe Shireen Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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First, take a saucepan, place it on the stove, add 1 cup of water, bring to a boil, remove from the flame, and add jelly powder. Mix well and pour into an ice cube tray/bowl, set aside for 1/2 hour.

Repeat the same procedure for making the 2nd jelly.
                           

In a large pan/pot, add milk and bring it to a boil. Add sugar and stir for 2 minutes, until the sugar is dissolved.

Meanwhile, take a bowl, pour some warm milk, and add custard/cornflour; mix until well combined, and set aside.

                                 

Add vermicelli to the milk pan and let it cook until it softens. 
        

Now add the custard mixture and keep stirring on a low flame; allow to cook another 1 minute, add 3 drops of kewra essence and food color, and mix. 

                       

Once the custard is thickened, remove it from the flame and transfer it to the serving bowl.

                    

Now add all ingredients, stir to mix them, then add the remaining ingredients and mix them together. 

                             

Now, garnish with some jelly, dry fruits, and chocolate chips, and keep it in the refrigerator for 2 hours. Now, it's ready to serve