Makhanewali Kadhi Recipe - A kadhi made up of Lotus seeds and water chestnut flour

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lotus seeds ( मखाने ) , Yogurt ( दही )

Cuisine : Fusion

Course : Dals and Kadhis

Makhanewali Kadhi

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Makhanewali Kadhi Recipe Card

Makhanewali Kadhi
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Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Makhanewali Kadhi

  • Lotus seeds 1/2 cup

  • Yogurt 2 cups

  • Water chestnut flour (shingare ka atta) 2-3 tablespoons

  • Ghee 4 tablespoons

  • Green chillies 2

  • Curry leaves 6-7

  • Cumin seeds 1 teaspoon

  • Cloves 2 cloves

  • Cinnamon 1 inch stick

  • Sugar 1 tablespoon

  • Salt to taste

Method

Step 1

Heat sufficient quantity of ghee in a kadai and deep fry lotus seeds till crisp. Drain onto an absorbent paper. Combine yogurt and water chestnut flour. Add four cups of water and blend till smooth. Remove stems, wash and slit green chillies.

Step 2

Wash curry leaves and pat them dry. Heat one tablespoon of ghee in a thick-bottomed vessel, add green chillies, curry leaves cumin seeds, cloves and cinnamon and sauté till a nice aroma is given out. Add the blended yogurt mixture and bring to a boil. Reduce heat, add sugar and salt and allow to simmer for ten to fifteen minutes till kadhi is thick.

Step 3

Add the fried makhanas and continue to simmer for another two minutes. Serve hot.

How to make Makhanewali Kadhi

Step 1

Heat sufficient quantity of ghee in a kadai and deep fry lotus seeds till crisp. Drain onto an absorbent paper. Combine yogurt and water chestnut flour. Add four cups of water and blend till smooth. Remove stems, wash and slit green chillies.

Step 2

Wash curry leaves and pat them dry. Heat one tablespoon of ghee in a thick-bottomed vessel, add green chillies, curry leaves cumin seeds, cloves and cinnamon and sauté till a nice aroma is given out. Add the blended yogurt mixture and bring to a boil. Reduce heat, add sugar and salt and allow to simmer for ten to fifteen minutes till kadhi is thick.

Step 3

Add the fried makhanas and continue to simmer for another two minutes. Serve hot.

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