Rajasthani Kadhi - Chef Kunal Kapur
Rajasthani Kadhi is known for his innovative approach to traditional Indian cuisine, combining classic flavors with modern techniques and presentation. He has won numerous awards for his culinary...
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Ingredients
- Dahi (Curd) – 1½ cups
- Besan (gram flour) – 4tbsp
- Salt – to taste
- Haldi (turmeric) – – ¾ tsp
- Mirch (Chilli) Powder – 1½ tsp
- Water – 5cups
- Tel (oil) – 5tbsp
- Sookhi lal mirch (Dry red Chilli) – 2nos
- Tej patta (Bayleaf) – 3nos
- Methi dana (fenugreek) – ½ tsp
- Heeng (asafoetida) – ½ tsp
- Sarson (Mustard seeds) – 2tsp
- Laung (Cloves) – 4-5nos
- Dhaniya Coriander seeds – 2tbsp
- Jeera (cumin) – 2tsp
- Saunf (fennel seeds) – 2tsp
- Curry leaves – 2 sprigs
- Hari mirch (green chillies) chopped – 1no
- Adrak (ginger) chopped – 2tsp
- Ghee – 2tbsp
- Kashmiri Chilli powder – 1tsp
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