How to make Schezchow Kadhi -
Gram flour, Schezchow soup powder, tomato soup powder mixed with yogurt and cooked into a kadhi.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Yogurt (दही), Gram flour (besan) (बेसन)
Cuisine : Indian
Course : Dals and Kadhis
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For more recipes related to Schezchow Kadhi checkout Vrat Ki Kadhi, Dahi Ki Kadhi, Boondi ki Kadhi, Rajasthani Kadhi-SK Khazana . You can also find more Dals and Kadhis recipes like Tomato Saar - SK Khazana Besan Ke Shahi Gatte Kale Vatanechi Amti Vaal Curry
Schezchow Kadhi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 0-5 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Schezchow Kadhi Recipe
Yogurt 1 cup
Gram flour (besan) 2 tablespoons
Schezchow soup powder 2 packets
Tomato soup powder 2 packets
Oil 1 tablespoon
Fenugreek seeds (methi dana) 1/2 teaspoon
Cloves 4-5
Black peppercorns 10-12
Ginger chopped 2 teaspoon
Green chillies finely chopped 2
Dried red chillies broken 2-3
Onions medium 2
Potato medium 1
Asafoetida a pinch
Turmeric powder a pinch
Red chilli powder 1/4 teaspoon
Salt to taste
Fresh coriander sprigs a few
Method
Step 1
Put yogurt into a bowl. Add gram flour, Schezchow soup powder, tomato soup powder and 2 cups water and whisk till smooth.
Step 2
Heat oil in a non-stick pan, add fenugreek seeds, cloves, black peppercorns, ginger, green chillies and red chillies and saute till fragrant.
Step 3
Slice onions and cut potato into small cubes.
Step 4
Add asafoetida to the pan and mix. Add onions and potato and saute for a minute.
Step 5
Add turmeric powder and red chilli powder and mix. Add a little salt and mix.
Step 6
Add yogurt mixture and 1 cup of water and mix well. Cook, stirring at intervals, till potato is cooked.
Step 7
Chop coriander leaves and add to the pan and mix well. Adjust salt and mix well.
Step 8
Pour into a serving bowl and serve hot.
Nutrition Info
Calories : 760 Kcal
Carbohydrates : 92.8 gm
Protein : 24.9 gm
Fat : 32.3 gm
Other : Iron- 19.3mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
