food i grew up with • ep 15 — hyderabadi dahi ki kadhi recipe: ingredients: for the kadhi: 350g yogurt little less than 1/2 cup besan salt to taste 1/2 tsp turmeric 1 tbsp red chilli powder 1 tsp cumin powder 1 tsp ginger garlic paste 3–4 slit green chillies 8–10 curry leaves fresh cilantro, 1/4th cup chopped about 1/4 of a large onion, sliced thinly about 3 cups water, plus more if needed for the pakode: 250g besan salt to taste 1/2 tsp turmeric 1/2 tbsp red chilli powder 1 tsp cumin powder 1 tsp ginger garlic paste 2–3 green chillies, finely chopped 4 tbsp onion, finely chopped fresh cilantro, chopped water, as needed 1 pinch baking soda oil, for frying for the bagaar: 5 tbsp oil 4 garlic cloves 1 tsp cumin seeds 1 tsp mustard seeds 5–6 dried red chillies method: 1. whisk together the yogurt, besan, salt, turmeric, red chilli powder, cumin powder and ginger garlic paste until completely smooth. 2. transfer this into a pot and add about 3 cups of water, or more if needed. add the green chillies, curry leaves, cilantro and sliced onion. bring everything to a boil, then lower the heat and simmer for about 15 minutes. 3. for the pakode, add the besan, salt, turmeric, red chilli powder, cumin powder and ginger garlic paste to a bowl. add water gradually to make a thick batter. 4. now whisk the batter really well. this is what helps make the pakode soft and fluffy. I used an electric balloon whisk, and you can do the same. keep whisking until the batter becomes noticeably lighter and paler. 5. once it’s nice and fluffy, mix in the green chillies, chopped onion and cilantro. right before frying, add just 1 pinch of baking soda. don’t add more than that or the pakode can get too soft and won’t hold their shape. 6. fry the pakode until golden, then add them into the kadhi and let them sit so they soften and soak up the gravy. 7. for the bagaar, heat 5 tbsp oil. add the garlic, cumin seeds, mustard seeds and dried red chillies. let everything sizzle until fragrant and the garlic gets some color, then pour the hot bagaar over the kadhi. 8. let everything sit together for a few minutes so the pakode can soak up the kadhi, then serve with hot plain rice. #dahikikadi — @noorbaqtiarのTikTok