Recipes One

INGREDIENTS







Yoghurt (dahi) 700grms



Red chilli pwdr 1/2Tspn



Green chilies 9-10



Turmeric Powder 1/2Tspn



Coriander Powder 1/2Tspn



Cumin Powder 1/2Tspn



Coriander leaves 1/2 Bunch



Curry leaves 10



Besan 4Tbspn



Lemon : juice of half a lemon



Onion 1 medium sliced finely



Salt to taste



FOR THE BHAJIAS







1cup besan mixed with 1/2 Tspn red chilli pwdr,Turmeric pwdr,salt and 1/2tspn ginger-garlic paste and water.,see that the consistency of this paste is medium thick as u need to deep fry them.







FOR THE BAGAAR Zeera(cumin seeds) 1Tspn







Rai (mustard seeds)1/2Tspn







Curry leaves few







Dried Red chillies 5







METHOD







Put the dahi in a juicer grinder along with salt,red chilli pwdr,turmeric pwdr,coriander pwdr,cumin pwdr,besan,green chillies and coriander leaves and grind it properly.(you can also use a handblender)



Later transfer the dahi into a vessel add in some curry leaves and a sliced onion also add double amount of water (measure the dahi u r using,the amount of water used should be double) then cook this on a low flame for 25-30mins.



Keep it aside.



Deep fry the bhajias to golden brown and add them into the dahi.



Lastly heat some oil in a pan and add zeera,rai,curry leaves and dried red chilles till it splutters.this makes ur bagaar.



Transfer this to the dahi kadi and add the nimbu juice.



SUGGESTED COMBINATIONS:







Alu-Methi-Gosh curry,Palak-gosh curry,Boiled rice,Rotis.

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