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Thursday, 10 May 2018

Lemony Kadhi Malpua - Fusion Style

          Kadhi (spiced yoghurt) is my all time favourite comfort food. It is healthy, simple, easy to make and yummy too. Kadhi is a very common menu in many North & West Indian platter. They are prepared with or without pakoras / fritters dipped in it. I added some kaffir lime leaves for some refreshing lemony flavour. This recipe is a bit of a fusion style. 

           As I had some leftover malpuas (before dunking in the sugar syrup), thought of adding these to the kadhi. So use a cookie cutter to give the malpuas a desired shape and go ahead with the recipe. You will have a different style of kadhi that can be served with rice or chapatis. 

  • Few leftover malpus, cut into desired shapes
  • 1 cup yoghurt
  • 3 tbsp. roasted besan
  • 3 & 1/2 cups water
  • few kaffir lime leaves
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. cumin-coriander powder
  • 1 tbsp. oil
  • 1 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 2 green chillies, slit
  • 1 tbsp. chopped coriander leaves to garnish (opt)

           Blend the yoghurt, besan, water and all the dry spices. Heat oil in a pan. Temper with cumin seeds, green chilies and asafoetida. Saute for a few seconds.

          Pour over the yoghurt mix and the kaffir lime leaves. Bring it to a boil and simmer on a low flame, by stirring at intervals till it gets slightly thick. 

          Drop in the malpuas and simmer for 1-2 minutes. Switch off the flame and discard the kaffir lime leaves. 

           Garnish with coriander leaves. Serve with plain steamed rice, jeera rice, pulao, plain biryani or any type of Indian bread.


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