Makhane ki Kadhi | How to make Makhane ki Kadhi

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Kadhi has been one of my favorite items to experiment with and if you are my regular follower you would have found different varities of kadhi here . Guess most of the posted have been loved by people and like always I come from the mindset of making regular food healthy yet tasty.

So while one of my experiments was much loved at home just because it made Kadhi much lighter than the regular 'besan' version..I thought to blog it too. This offcourse had a different taste but is high in protein and you would only love having it more, just because it doesn't make your food feel heavy.

Vegetables add to the goodness and combine with white/brown rice to enjoy a good lunch meal.

Makhane Ki Kadhi
Serves 2
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
80 calories
13 g
0 g
3 g
2 g
0 g
153 g
203 g
5 g
0 g
3 g
Nutrition Facts
Serving Size
153g
Servings
2
Amount Per Serving
Calories 80
Calories from Fat 26
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 203mg
8%
Total Carbohydrates 13g
4%
Dietary Fiber 4g
15%
Sugars 5g
Protein 2g
Vitamin A
95%
Vitamin C
33%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Makhana: 1 cup dry roasted
  2. Yoghurt: 1 cup
  3. Turmeric: 1/4 tsp
  4. Salt: as per taste
  5. Cumin Seeds: 1/4 tsp
  6. Cumin Powder: 1/2 tsp
  7. Carrot: 1/2 cup diced
  8. Cauliflower: 1/2 cup diced
  9. French Beans: 1/2 cup cut in 1/2 inches
  10. Garlic: 1/2 tsp chopped
  11. Onion: 1 chopped
  12. Oil: 1 tsp
  13. Curry leaves: 3-5
  14. Asafoetida: 1/4 tsp
  15. Mustard seeds/ Fenugreek seeds: 1/2 tsp
Instructions
  1. Make powder of the dry roasted makana.
  2. Now add this powder in yoghurt with cumin powder, turmeric and 1/2 cup water and give it a good mix till its even.
  3. In a wok heat oil and add some cumin seeds and then garlic till they are light golden.
  4. Next add onions and saute till they are caramelized.
  5. Now add all the vegetables and salt and cook covered on slow flame till the vegetables are done.
  6. Next add the makhana and yoghurt mixture and keep stirring till it starts boiling.
  7. Adjust the seasonings and then heat some oil for tempering and add mustard/fenugreek, asafoetida and curry leaves.
  8. Add the tempering to the kadhi right before you serve.
beta
calories
80
fat
3g
protein
2g
carbs
13g
more
RecipeDabba https://recipedabba.com/

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