Tuesday, February 3, 2009

KADHI-BARI

Kadhi-Bari
Curd – 1 cup
Besan – 2 cups
Sodium bicarbonate (khaane waala soda) – 1 pinch
Salt
Powdered masala:
Turmeric powder – 1 tsp
Red chilly powder – 1 tsp
Jeera powder – 1tsp
Dhania powder – 1 tsp
Oil
For tadka :
Dried red chilly – 2
Bay leaves – 2
Jeera – ½ tsp
Ginger –Garlic – 1 tbsp (chopped finely)


take 1 and half cups of besan, add salt, powdered masala ( half of turmeric powder), sodium bicarbonate and half cup water. Make a smooth batter, with the consistency of that for making pakoras. Leave aside for 10 minutes.
heat oil in a karaahi, make half inch diameter round globules of the besan batter and keep putting in the oil. Deep fry these besan globules called bari in hindi.
when the bari starts to turn reddish drain it off the oil and keep aside. Fry rest of the batter as small globules in the same way. Put off the flame.
beat the curd or blend it in a mixer/blender. Keep aside. Put 2 cups water to the remaining ½ cup besan and make a watery solution of it.
Heat 2 tbsp oil in the karaahi. Add the ingredients of tadka. When jeera begins to splutter, add the besan solution to it and keep stirring so that besan does not stick to the base. Put the remaining turmeric powder and salt. Kep stirring till the solution begins to boil. Then add the curd. Bring the whole thing to boil. Put off the flame. The karhi is now ready. Add the fried bari to this karhi, stir through so that bari gets soaked in the karhi. Serve after 10 minutes with steaming rice.

1 comment:

  1. Hi Mohita,
    Very simply but comprehensively explained. While reading the recipe, I got sucked back into time,- time spent in Bihar as a child and people who made it so pleasurable- my mother, sister Mullika and babaji (the cook at Nana's place.

    All the best

    Yash
    Canada

    ReplyDelete