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Healthy Yogurt Soup - Khadi - PASS THE MASALA
Healthy Yogurt Soup - Khadi spiced with Vegetarian Pakoras! The spinach which is packed with iron, vitamins & minerals is added towards the end to retain its vibrant green color.
YOGURT SOUP- KHADI:
passthemasala.com
Hi there, today, I’m going to show you a dish from the northern part of India, Khadi. This is different from curry which you hear about everywhere but most people have difficulty describing! Curry is actually just a regional group of spices combined into a sauce to season vegetables or meat. Khadi is a spicy yogurt soup thickened with besan or chickpea flour; simmered to perfection with spices and pakoras.
To save time, make Pakoras ahead of time or purchase them at any Indian grocery store.
It will take you no more than 30-35 min. to make this nutritious and healthy soup. Spicing up your yogurt not only tantalizes your taste buds; it provides you with your daily intake of calcium, vitamin and minerals.
You will need: A heavy based pan, soup ladle, spatula, 1 small and 2 medium bowls, whisk
As for the Ingredients:
8 – 10 Pakoras, made ahead of time or store bought
½ bunch fresh spinach OR 10-ounce package, frozen
4 cups home made yogurt, OR 1 carton (907 g) plain yogurt
¾ cup besan or chickpea flour
6 cups water
8 teaspoons mustard oil or canola
1 green chili
14 fresh curry leaves, chopped OR 7 dry curry leaves
1 (3-inch) ginger
1 teaspoon fenugreek 1½ teaspoons cumin seeds
¾ teaspoons carom seeds ¾ teaspoon red chili powder
2 teaspoons coriander powder ¾ teaspoon turmeric powder
2½ teaspoons salt 2 medium or 1 large onion
handful cilantro
Instructions:
In this recipe, I will be using frozen spinach, chop it finely. It will be added towards the end to retain its vibrant green color. If using fresh spinach, wash thoroughly; drain and chop finely.
1. In a large bowl, combine yogurt and besan flour; Gradually add 5 cups of water, whisk the solution until no lumps remain. Set aside.
2. In a large-heavy based pan, heat oil over medium heat. Stir-fry green chili until they sizzle. Stir in curry leaves; fry for another 30 seconds until fragrant.
3. Add ginger; stir-fry until browned. Add fenugreek seeds; fry until they turn a shade darker.
Stir-fry cumin seeds, add coriander powder,
Add the carom seeds, fry for about 30 seconds. Add the red chili powder, turmeric powder and salt.
4. Now add yogurt-besan solution,
5. There will always be some yogurt remaining in the yogurt tub, add the remaining water, add to the bowl and mix into the pan. Also add the extra water set aside earlier.
Add onion, cover and cook for about 10 min.
Remove cover, you will note that the solution is starting to thicken. Cover again and cook further for another 12 min.,
Uncover and check again, reduce heat and cook on medium –low heat for another 10 min. or until onions have softened and besan has cooked and become a thick soup consistency.
Add pakoras, simmer (covered) on low heat for about 4 minutes. Kardhi will continue to thicken and splatter and tend to stick to the bottom as it cooks, stir frequently
Add spinach and simmer for another min. or so.
Garnish with chopped cilantro.
As kardhi sits, it will thicken, continue to add hot water (½ cup at a time) until you obtain a thin soup like consistency.
Gujarati Kadhi Recipe - Hot Yogurt Soup | Indian Recipe
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Kadhi Best and easy to make. for me Kadhi is my Comfort soup. There are many variations of making Kadhi. Gujarathi Kadhi is one among them which is slightly sweet and sour tasting. so , Learn with me how to make this delicious Kadhi.
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Swiss Chard Boy Choy Spinach Soup with Yogurt
Bok Choy & Swiss Chard are nutritional powerhouses. In this recipe, we are combining these superfoods with the goodness of spinach. Win Win!!!
Serve as is or with healthy Bread (recipe shared) or a bowl of Quinoa or Rice
Very easy, Gets done under 15 mins
INGREDIENTS
1 Bunch Baby Bok Choy
1 Bunch Rainbow Swiss Chard
1.5-2 cups of baby spinach leaves
1/2 cup Plain Whole Yogurt
1 tablespoon flour- chickpea flour (protein rich) or corn flour or all-purpose flour
1 tablespoon EVOO
2-3 small green chilies or jalapeno (Please adjust to a level of spice preferred)
2 inch fresh ginger
3 cloves of garlic
1 tsp turmeric powder
2 tablespoons coriander cumin powder
1 tablespoon Raw Organic Honey
salt to taste
METHOD
1) Wash all Greens thrice in water.
2) Separate the stalks from the leaves of bok choy & swiss chard. Keep the stalks aside - use in salads or veg broth.
3) Chop leaves roughly into small pieces
4) Blend ginger, garlic & green chilies to a fine paste/puree in a blender cup
5) Take a big wok and turn the heat on
6) Add EVOO
7) Add the cumin & once it crackles add ginger garlic chili paste
8) Saute it for a few seconds
9) Add all the greens to the wok. Mix it all together very well
10) Saute greens for 1 min on high heat
11) Cover the wok. Turn the gas down to very low heat & let the greens cook under steam for 2 mins max with the cover on.
12) Now shut the gas off. Leave the wok with the lid on for 10 mins
13) While the greens steam, mix the yogurt with chickpea flour to form a smooth paste
14) After 10 mins, remove the lid from the wok
15) Greens should have wilted by now, mix them all together.
16) Add turmeric & coriander cumin powder at this point
17) Once cooled, blend all the greens to a smooth puree in a blender cup
18) Transfer the blended puree to the same wok
19) Add the yogurt mix & salt to taste
20) Mix everything very well
21) Soup is ready!!!
SERVING SUGGESTION
Serve with toasted Healthy Bread (Recipe share already) or with a bowl of quinoa or rice