Ingredients
- 1 Cup sour curd
- 2 cup water
- 4 tbsp besan
- 1 tsp turmeric powder
- 2 tbsp ghee/oil
- to taste salt
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 1/2 tsp cumin seeds
- 1 Bay leaf
- A pinch of asafoetida
- 1/2 tsp red chilli powder
- 2 Whole red chilli
- 10 gms spinach
- 10 gms tofu
- 5 gram onion
- 2 tbsp fresh coriander
- 5 Curry leaves
- 1/4 cup besan
- 1 tsp ginger
- Oil (to fry)
- 1 tsp fennel seeds
- 1 cup Green chilli
- 1 basmati rice
- 1-2 tbsp ghee
- 1 tbsp cumin
- Whole spices (1 black cardmom,4-5 cloves & 2-3 bay leaves)
- 150 ml water
- 1 tsp lemon juice
- to taste salt
How to Make Rajasthani Kadhi With Tofu Palak Pakoda
- 1.Firstly in a pan take 1 cup sour curd, add 3 to 4 tablespoons besan (gram flour), then add 1/2 teaspoon turmeric powder and salt as required, Add 2 cups of water to it.
- 2.With a wired whisk mix everything well till smooth. There should be no lumps of besan.
- 3.Now keep the pan on the stovetop, keep the flame to a low or low-medium and begin to cook the kadhi. Keep stirring at intervals and let the kadhi come to a boil, continue to simmer even after the kadhi comes to a boil.
- 4.Do keep on stirring at intervals and cook for 12 to 15 minutes on a low to low-medium flame. There should be no raw taste of besan in the kadhi. The kadhi will also thicken by the time it is cooked. Cover and keep aside.
- Prepare the tempering:
- 1.Heat 2 tablespoons ghee or oil in a small pan or tadka pan, add 1/2 teaspoon mustard seeds, next add a bay leaf. Let the mustard seeds crackle, then add 1/2 teaspoon cumin seeds.
- 2.Once the cumin seeds splutter, add 1/4 teaspoon fenugreek seeds, add 2 dry red chilies. Fry for a few seconds till the red chilies change their color.
- 3.Switch off the flame and add 1/2 teaspoon red chilli powder. Shake the pan or mix with a spoon.
- 4.Immediately pour the tempering in the kadhi. Cover and let the tempering flavors infuse with the kadhi. After 5 to 6 minutes serve Rajasthani kadhi with jeera pulao.
- Prepare jeera pulao:
- 1.Clean the rice thoroughly and wash. Soak in water for half an hour. After half an hour, drain to remove the excess water.
- 2.Heat ghee in a pan or a deep vessel over medium heat. When ghee is hot enough cumin seeds and whole spices.
- 3.Sauté for a while now, add in the drained rice and sauté for 2 minutes while stirring constantly.
- 4.Now add 1.5 cups of water, some salt and lemon juice to the rice. Mix well.
- 5.Cover and cook rice on low heat for 5 minutes. Open the lid and check the rice. Gently stir the rice. Cover again and cook for 5 more minutes or until done.
- 6.Check the rice now. There should be no water left in the rice, the rice grains puff up and turn soft. Jeera rice is now ready, turn off the heat.
- 7.Cover the rice and let it rest for 10 minutes. Open the lid after 10 minutes, gently stir with a fork or a ladle.
- Prepare tofu and palak pakoda:
- 1.In a small mixer jar grind fennel seeds, green chili and ginger without adding any water to a coarse paste and keep aside. Heat enough oil in a kadhai on medium flame to deep fry pakoras.
- 2.In a medium bowl, add grated tofu and shredded palak, prepared coarse masala of ginger-green chilli, chopped onions, coriander leaves, curry leaves, chickpea flour along with needed salt and mix well to combine.
- 3.Once the oil is hot, drop spoon-full of prepared batter and add to oil. Fry them until golden and remove onto a paper towel.
