Kadhi, gets its name from the simple process of “slow cooking” or “kadhna” (काढ़ना). Made with a mixture of chickpea flower (besan) and whisked yogurt, the consistency to which it is made differs from region to region. While the Rajasthani and the Gujaratis prefer it to be thinner, we in Punjab like the kadhi thick … Continue reading Recipe: Punjabi Kadhi Pakoda
Tag: Pakoda
#ChaiPakodaDay: Discovering Mumbai One Pakoda At A Time
Always upbeat about celebrating the international food observance days, it was high time someone took charge and lead the way to celebrate the diversity of Indian cuisine, and who better than Rushina Munshaw Ghildiyal, a food expert who has committed herself to revive the Indian regional cuisine and give it the place it deserves in … Continue reading #ChaiPakodaDay: Discovering Mumbai One Pakoda At A Time