Comments on: Dahi Ki Kadi

By: rizruby

rizruby — Tue, 13 Apr 2010 21:50:39 +0000

assk mona
hope u r doing well inshlh. like all ur new posts, esp suji ka halwa and chaats. reminds me of india and all chaat centers i used to enjoy, gokul,shalimar,agarawala, all street chaats.
i lked ur dahi ki kadi recipe, but i also used to deal with the above problem as the yogurt turns into curdling if cooked long.
my freind gave me a good tip i want to share with u which is add yogurt, besan, hari mirchi, cilantrio , a/d paste, salt, zeera powder ,haldi together with water and blend it for sometime. then cook this mixture on low heat for 10 – 15 mnts.
rest is all fine
take care
alhfz,rizruby

WaAlaiKumAsSalaam Rizruby, will definitely try, Jazakallahu Khair for sharing.

By: aliya

aliya — Mon, 12 Apr 2010 07:48:52 +0000

Asalam Alaykum Zaiqa,

I recently discovered your site and am LOVING it. As a new wife who recently moved out of her family’s home, I can always find whatever hydro dish’s recipe I’m craving here

I tried out this recipe this past week and it came out pretty well! Although I did feel that the besan still tasted a bit raw even after simmering the kadi for over 45 minutes. Do you think cooking the besan for a few minutes in a dry pan before mxing it into the dahi would help with this problem?

Thanks for everything!

WaAlaiKumAsSalaam Aliya, Jazakallahu Khair for the appreciation.
Usually after cooking for about 1 hour the raw smell of besan should go away. You can try just lightly dry-roasting the besan before adding to the kadi, that should help. By the way, my name is Mona.

By: Sana

Sana — Sat, 20 Feb 2010 01:10:37 +0000

When i made my kadi thr yogurt separated from water
like it usually happens when milk curdles
why did that happen help

Sana, I have updated the post with a few precautions to take while preparing kadi in order to avoid the yogurt getting curdled. Please go through them. ~Mona