|Recipe Name||Punjabi besan karhi|
|Recipe Ingredients||1/2 kg sour curd, 115 grams gram flour, 1 1/2 teaspoon dry coriander, 1 1/2 liters water, 1/4 teacup ghee, 1 teaspoon pomegranate seeds, 1 teaspoon turmeric, 3/4 teaspoon ground red chilli, salt to taste, 1 teaspoon chopped coriader Ingredients for Pakoras: 115 grams besan, 1 big onion, water, salt to taste, 1/4 teaspoon ground red chilli, Ghee for deep frying|
Sift besan then add water gradually until thick dropping consistency. Mix in it salt and chilli and onion slices. Heat ghee well and then put the mixture with hand into big drops until golden brown and keep aside.
Beat the curd and mix besan with wooden spoon. Mix into it salt, dry coriander, red chilli and 1 1/2 liters water. Boil 1 to 1/2 liters water with turmeric. Now mix besan mixture and stir it constantly until if boils. Add ghee and keep on boiling for 15 minutes, then add pakories and cook it until thick. Sprinkle coriander. Serve hot at lunch with boiled rice or chapatties.
|Description||An amazing dish, ideal with rice.|
|Link or Name of Source||Pritam Uberoi's Pure Vegetarian Indian Cookery|