The Spice Story of India
Vikas Khanna - February 26, 2006
Here is the recipe for Punjabi Kadhi (Vegetable dumplings in a savory yogurt curry). I have also seen some chefs spell it "Punjabi Kudhi", meaning the girl from Punjab. I like it that when we are writing Hindi in English, we are creating a whole new language of possibilities.
Here is the recipe for Punjabi Kadhi (Vegetable dumplings in a savory yogurt curry). I have also seen some chefs spell it "Punjabi Kudhi", meaning the girl from Punjab. I like it that when we are writing Hindi in English, we are creating a whole new language of possibilities.
Punjabi Kadhi
Vegetable dumplings in a savory yogurt curry.
Serves 4
Vegetable dumplings
1 cup chickpea flour
1/4 cup chopped onion
1/4 cup finely chopped potato
2 teaspoon cayenne pepper
A 1-inch fresh ginger, finely chopped
1/2 teaspoon baking powder
salt to taste
Vegetable oil for frying
Kadhi
1 cup plain yogurt (soft tofu whipped with lemon juice and salt will do in a pinch)
1/4 cup chickpea flour
1 teaspoon turmeric powder
salt to taste
2 tablespoons canola or vegetable oil
1 teaspoon fenugreek seeds
1 tablespoon dried coriander seeds
10 curry leaves
2 whole dried red chili peppers
3 tablespoons finely chopped cilantro
Mix all vegetable dumplings ingredients in a large mixing bowl with about 1/2 cup water. Make sure that the mixture does not have too much liquid. Adjust the consistency by adding more water or chickpea flour.
Heat the oil in a deep skillet, pot or wok to 375º F. Form the vegetable dumplings mixture into 2-inch balls. Deep fry until golden. Remove and let drain on paper towels. Set aside.
Beat the yogurt and flour together until there are absolutely no lumps. Add turmeric, salt and 3 cups of water. Heat the 2 tablespoons of oil in a large skillet and toast the fenugreek seeds, coriander seeds, curry leaves, and dry red chili pepper for 30 seconds, until they become very fragrant. Add the yogurt and flour mixture, bring to a boil, and let simmer for about 15 minutes. Stir occasionally.
Add the chili powder and the vegetable dumplings and simmer for another 5 minutes. Garnish with cilantro and serve hot with boiled basmati rice.
I also want to share with you this recipe from my new book "The Spice Story of India"
Baked Oysters with Saffron-honey Glaze
(Kesari Kalamakai)
This dish comes from North Kerala, a southern coastal state of India. One year, while planning a Valentine’s menu I introduced a pre-fixed menu based on aphrodisiac foods.
The deep flavors of saffron, honey, and oysters became an instant finger-licking favorite.
Serves 6
1/2 stick unsalted butter
1 small onion, finely chopped
1 teaspoon minced garlic
1/2 cup all-purpose flour
1/3 cup dry white wine
1 teaspoon saffron threads
1 cup heavy cream
2 tablespoons honey
salt to taste
freshly ground black pepper
24 freshly shucked oysters, left on half
shells
1. Preheat the oven to 500°F.
2. Heat the butter in a skillet over medium heat. Add onions and garlic and
sauté till transparent—about 5 minutes.
3. Sprinkle the flour and stir thoroughly to avoid any lumps. Add white wine, saffron threads, heavy cream, and honey and slightly reduce the mixture.
Season it with salt and pepper.
4. Bring it to boil and check the consistency of the sauce. If too thin, thicken
with cornstarch and water mixture, or if thick, bring it to the desired consistency by adding a little water.
5. Spoon the sauce over the oysters, fully covering them. Bake the oysters until piping hot—about 10 minutes. Serve immediately.
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Posted by Vikas Khanna at February 26, 2006 11:49 AM
Comments
Thank you so much for this Punjabi Kadhi recipe!! I can't wait to try it. I have all of these things in my cupboard, but have had little luck getting anything to taste like it does in the restaraunts. I will let you know how it turns out. Many thanks!
I tried making the dish without fenugreek seeds, corriander and curry leaves.
It still tastes good to me
I hope my guest at dinner tonight like it too
Thanks
yum yum Vikas...thanks for sharing your delicious creations with us.
Chef of the century, no doubt...only because the cooking and creating is so much a part of something greater than the ingredients:)
bon appetite!
Cinda
Thanks a lot Vikas! We'll have Punjabi Kadhi today, I hope :)
maine socha ki tum bhool hi gaye apana wada....thanks....for punjabi kadhi...Aur next time aaloo methi...
Punjabi Kuddi :) ;)
What a great post! I can't wait to try the recipe, it sounds delicious! Thank-you for sharing it with us. My family and I will enjoy preparing and sharing this meal together! : )
I was wondering ...this curry leaves is hardly available in Punjab...Punjabi Kadhi me log kari patta dalte hai kya....
Tumhari grandmother yadi punjabi kadhi banayengi to shayad wo seasoning ke liye curry leaves nahi use karengi......
Tumhari grandmother yadi punjabi kadhi banayengi to shayad wo seasoning ke liye curry leaves nahi use karengi......
Hi Seema,
Mera Saath Wala Ghar Main Kadi Patta Ka Ped Tha, Main Chori Kar Ke Baut Istamaal Kiya. Baut Maaza Ka Zaika Atta Hai. Manta Hoon Ke Punjabi Nahin Hai, Par Meri Guzarish Pe Istamaal Kar Ke Dekhna.
My neighbors used to have a tree of curry leaves, I used to steal it and experiment with it a lot, since I was a child. It adds a wonderful aroma to food. I agree it is not a quintessential ingredient of Punjabi Cuisine, but on my request try it.
SEASON IT WITH YOUR SENSES!
Vikas
Great Idea!
Thanks for the recipes. Can we have more off and on? Local peasant foods would be good. I didn't know kahdi was a panjabi thing. I thought it was pan-Indian.
Vikas :
I am pakka north Indian but my husband Was Kannadiga...He is from Udupi...so when I used to live with him in Bangalore and Boston ...I have used Curry leaves a lot....for Breakfast I used to make Idlies or Dosa with Sambar and Chutney....so Curry leaves was must.....
Ye Kari patta chori ker ke experiment kerne wali baat sun ker maja aaya.... :-)
U have a Child like spirit...
Keep it up...
Ek bat Bhool gayi bolana....
Hindi me response dekh ker achchha laga......
Sona Munda is "Good Looking Guy" right!!!!!!!!!!!
Vikas are you going to IRAQ to cook for troops?
We love you too much here. Why IRAQ, i am also sending you an e-mail at info@vkhanna.com
Vikas are you going to IRAQ to cook for troops?
We love you too much here. Why IRAQ, i am also sending you an e-mail at info@vkhanna.com
Ooh, Vikas!! this sounds delicious!!
Not being an oyster fan,,what might I substitute?
North
I just studied your website, you have quite an accomplished guy. KAVITA CHHIBBER has written beautifully about you, I am very fascinated by your tour to EGYPT :) If anyone who can do it, it has to be you. Please let me know if you need volunteers for the trip. I am an okay cook, but a great helper.
Wishing you lots of success...keep moving and shaking the world. I love your statement SEASON IT WITH YOUR SENSES. Well you are seaasoning it quite well. MALLIKA thanks for adding such a neutral dimension to the blog.
I just studied your website, you have quite an accomplished guy. KAVITA CHHIBBER has written beautifully about you, I am very fascinated by your tour to EGYPT :) If anyone who can do it, it has to be you. Please let me know if you need volunteers for the trip. I am an okay cook, but a great helper.
Wishing you lots of success...keep moving and shaking the world. I love your statement SEASON IT WITH YOUR SENSES. Well you are seaasoning it quite well. MALLIKA thanks for adding such a phenomenal dimension to the blog.
This looks delicious. Great idea!
Divvya, I am from Karnataka. I grew up in northern Karnatak. Our kadhi is similar to Vikas's except we do not use the pakodas in it. It is plain.In southern karnatak they make kadhi some what similar to Vikas's,(they use soaked chana dal instead of besan, they blend the chana dal with coconut, among other spices) and add one of the chopped steamed squash to it(Gourd, Doodhi). My Gujarathi friends make kadhi with a small amount sugar in it. Theirs is plain like ours.Andhra people make kadhi too, but it is too spicy hot to tell what is in it!!
Seema I must have curry leaves for seasoning too.
Vikas this is so much fun talking about food. Thanks for the great recipe.God bless.
where is Kavita????
I would love to know if any body has secret Traditional family recipe .......I always like to learn from personal interaction not from book...or TV shows......
Hi Seema,
Theek Bola, Hindi main pad ke bhi baut aacha laga. Some webmasters in India are creating my website in Hindi, with real Hindi script. It will be fun. I will develop an easy recipe for Methi Aloo tomorrow in my restaurant.
Thanks Jane for your support, but I think anyone can do anything.
Aurora Carlson did you guys try the dish. Its funny that I have someone calling me today night from LA and she wants to speak to me as they cook the meal for their family Pandit Ji, I have promised to guide them step by step on phone. I know LA is 3 hours behind NY!!!
Yes Melissa I will be traveling to IRAQ after my event at Pyramids for almost a month, starting July 24th. I am travelling to cook for the troops. God is watching more than anything!
"Jako Rakha Saiyan - Maar Saaka No Koya"
One protected by HIM is never harmed. Thanks for concern, it means a lot. I think my e-mail address @ info has some problem, please use vikas@vkhanna.com.
Hi North,
I love the word substitutions. (I hope I spelt it right) Please note that as you change the main ingredient (Oysters) many factors would change. Here is the list
Chicken Breasts -
Line 2 shallow roasting pans with aluminum foil. Coat with nonstick vegetable oil cooking spray. Bake in 350 degrees F oven, without turning, for 1 hour or until internal temperature registers 180 degrees F on instant-read thermometer. Serve the chicken hot, warm or chilled.
Cod Fillet -
Heat the oven to 400 F. Place the fillets on rimmed baking sheet and bake 12 to 15 minutes or until fish flakes easily.
Salmon Fillet -
Preheat the oven to 450 degrees F. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.
Sea Scallops -
preheat the oven to 425 degrees F. Bake scallops for 10 to 12 minutes or until the scallops turn opaque.
Thank You Geeta Jayaram, I am really amazed at your explanation for Kadhi, you are amazing kudhi! I agree that some of our foods are really integrated at some point nationally or globally. Great reference is Vindaloo Dish from Goa...
Its origin is Portugese and the word actually is
Vin'Alhoo which means wine and garlic. We thought that it meant Vinegar and Aloo (potatoes in Hindi). So we started making the dish with our version, and now its world famous.
I like it that when we are writing Hindi in English or Portugese, we are creating a whole new language and cuisines of possibilities.
Thank You everyone and Chopras for introducing me to this beautiful world of Intent. My English teachers in Amritsar would never believe that I am a contributor on Dr. Deepak Chopras Intentblog.
Vikas:
This time u r interactive...how nice it would be if Deepak chopara also interacts and mingles with those who post their comments.....
Aap uhi agar hamase milte rahe dekhiye ek din Pyar ho jayega :-)...(just kidding)
GREAT!
Hey Vikas,
you are a real BRAVE HEART too...Food transcends enemy line hope you succeed in bringing people closer. As it is your are charming all the lovely ladies out here and this makes me wonder if the path to a woman heart is the stomach (equations have changed!)
The vindaloo evoked me to respond here. I am a Goan and wanted to know if you use coconut palm vinegar for Goan dishes out there?
At home here in Pune I am enjoying my 3 day old sorpotel cooked in an earthen pot (sadly I miss firewood as fuel).
Bon Appétit and Cheers to everybodys health!
Seema..we have a very traditional family reciepe Yakhni pulao...but vikas ke blog pe bataney ki himmat nahin hai...but anyways..
Kaveta...if you are reading that's how i make yakhni pulao...that's how my mom's mom made it and her mom made it...it tastes really good...
This was the first dish i learned to make...as i was living here and was not an exceptional cook.So my mom taught me how to make yakhni pulao..which would be something different...
Chopped mutton with bones is ideal meat..
add 4 cups of water(my formula is with each cup of rice i add two cups of yakhni)
one medium sized onion
1 inch of ginger
I usually put garlic (like we get in store)1/2 garlic
Cardamom
cloves
black cumin(1tsp),
cinnamon(2-3 sticks),
Aniseed(saunf)(1 tsp)...
Corriander seed(i tsp)
Badhi elaychi(i cannot remember english word )
Salt to taste
Put this in meat along with water..if you have patience simmer it for hours (till meat is tender).If you use pressure cooker you'll be done in 25-30 minutes...
seprate the meat and drain the yakhni(in a bowl)You can slightly fry the meat if you want otherwise no need to do that.
Finely chop min 2-3 onions and fry them in oil..till they are golden brown.(keep them aside)
Mix one cup of yougurt with 1tsp of sugar and pinch of saffron...beat it and then set aside.
Wash basmati rice keep aside..
Take a big pot.add oil min 2-4 tbsp..or according to taste.Add black cumin seed,cardamom,cloves,whole black pepper,bay leaf...
Put a layer of rice,a layer of meat,sprinkle fried onions,sprinkle curd with saffron...repeat layers.
Add yakhni,I try to seal my lid by putting layers of paper and then tie my muslin cloth on the lid...it keeps the steam inside...and my rice is done...
I sprinkle saffron and kewdha for added fragrance...
It looks complicated but it is not that bad
Andaleeb, that recipe looks divine. Thanks for sharing. It is a little similar to Hyderbadi biryani, except, we marinate the meat overnight in yoghurt and spices, we half cook the rice, and layer them like you do and bake our biryani in the oven.
Badi elaychi is the large black cardmom.
Thank you Andaleeb. God bless.
Vikas, do you speak kannada? Are you still taking Karnatak Sangeet? Was the temple (where you sang) in Udupi? I am learning Karnatak Sangeet. You are a generous soul, sharing all these great recipes with us. May Lord Krishna bless you. (He is my favorite deity).
My family been to Kodai on vacation. At Kodai station a small restaurant served us lovely food on Banana Leaf. I asked my wife in english if she wanted to be served more vegetable, she nodded saying she won't mind more. A enthusiastic young boy waiting on us goes and comes with a big steel glass filled with butter milk. I ask him in sign language 'What is this?' He answers 'More Sir'. I love butter milk so I told him More, More please... On the platform, this vendor is calling out 'Pal, Pal...'. Its milk that he is selling. In Konkani Pal means lizard. So guys from TN if you visit Goa, never say for Pal---eek.
Andaleeb:
thanks for ur recipe....
Hi Vikas
A few days ago, came to know about u, ur success story, made my son to read and reread, told to all my frnds, neighbours...its really amazing...
U have certainly come up to be a big shot...
and now today seeing u here talking, sharing ur recipes is divine...no words....
Thanks to Kavita Chibber as well...to bring u in lime-light, full credit goes to her...
All the very best for ur trip to Iraq and Egypt...looking forward for ur trip to TajMahal aswell...
keep writing & sharing recipes...
cheers
my self randeep , my E mail address is (runnyb4udnn@yahoo.co.in) plz contect me plz plz
satt shiri akal simma g
my self randeep i belongs to gurdaspur citi & my e mail addres
runnyb4udnn@yahoo.co.in
plz contect me plz plz plz
Hiiiiiiiiiiii seema gupta
my mobile no. 9814347599
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randeep commented on The Spice Story of India
satt shiri akal simma g
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my self randeep , my E mail address is
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Hi Vikas
A few days ago, came to know
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Seema commented on The Spice Story of India
Andaleeb:
thanks for ur recipe....
Thanks Seema,
thank you for contacting me and you can certainly post Vikas's story on your blog.
all the best