Makhanewali Kadhi A kadhi made up of Lotus seeds and water chestnut flour This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Feb 2016 in Recipes Course New Update Main Ingredients Lotus seeds , Yogurt Cuisine Indian Course Dals and Kadhis Prep Time 11-15 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Makhanewali Kadhi 1/2 cup Lotus seeds 2 cups Yogurt 2-3 tablespoons Water chestnut flour (shingare ka atta) 4 tablespoons Ghee 2 Green chillies 6-7 Curry leaves 1 teaspoon Cumin seeds 2 cloves Cloves 1 inch stick Cinnamon 1 tablespoon Sugar to taste Salt Method 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. 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. Add the fried makhanas and continue to simmer for another two minutes. Serve hot. Nutrition Info Calories 1068 Carbohydrates 60.6 Protein 23.6 Fat 81.6 #Curry leaves #Ghee #Green chillies #Sugar #Water chestnut flour (shingare ka atta) #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article