Monday, 8 August 2011

Bhalla in my Kaddhi

This is my creation of combining Bhalla with Kaddhi

This preparation will make kaddhi for 2


For kaddhi:

2 table spoon gram flour(besan)
1/2 cup curd
4 cups water
1 teaspoon coriander powder(dhania)
1 teaspoon red chilli powder(lal mirch)
1/2 teaspoon garam masala
1/4 teaspoon turmeric powder(haldi)
1/2 teaspoon dry mango powder(aamchoor)
1 teaspoon black salt(kaala namak)

for tadka:

1/2 teaspoon cumin seeds(jeera)
1 teaspoon fenugreek seeds (methi)
1 teaspoon carom seeds(ajwain)
1/2 teaspoon asafeotida(hing)
2-3 pieces clove(loung)
2 bay leaves(tez patta)
1 green chilli
2 tablespoon ghee
salt according to taste


In  a bowl, beat curd and mix besan into it properly. Add all the masalas mentioned above into this curd & besan mixture. Mix well. Now add water and blend well all the ingredients. Keep aside. In a kadahi, heat ghee and add hing, ajwain, methi dana, loung, jeera and tez patta. When jeera starts to crack, add the raw kaddhi mixture  and stir well. Give a boil , let kaddhi cook on lower flame for about 10-15 minutes. Add whole green chilli  into this gravy. Finally add salt.

Tasty kaddhi gravy is ready.

For bhallas:

1/2 cup split green gram (Moong daal(yellow))

1/2 cup split black gram (urad daal)
1 pinch of asafeotida( hing)
1 green chilli
1 teaspoon ginger(chopped)
1/2 cup dry fruits(cashew nuts,almonds,raisins,walnut) coarsely crushed
2 tablespoon grated coconut
1 teaspoon charoli (chironji)
oil for deep frying

Soak both the daals (moong and urad ) overnight, separately. In morning, grind both daals separately. Grind chilli and ginger also. In a bowl mix the pastes of the daals together along with ginger chilli paste. Now with the help of a hand blender, blend the paste till it becomes fluffy. To this, add dry fruits, coconut, chironji and hing. Mix them all properly. Heat oil in a kadahi .  When heating of oil is appropriate, take a tablespoon full of this paste and put it in oil. Repeat this process for making all bhallas. Fry bhallas on medium flame till they turn  golden yellow in colour.

Bhallas are ready. 

Soak these bhallas  in luke warm water for about 5 to 10 minutes. Drain out excess water and put them in to hot kaddhi gravy. Pour a teaspoon of ghee over it.

Kaddhi with bhallas is ready to eat. Enjoy them with plain or Mutter paneer pulao.

Optional notes:

This my new version of kaddhi. The Punjabi Kaddhi is prepared with besan pakodis.

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