Home Style Punjabi Kadhi

 In summertime in Old Delhi’s Matia Mahal — the lane opposite Jama Masjid famous for its kebabs, nihari, and korma — tiny stalls jut out from the gaps between restaurants. Bright signboards announce what they sell: Sharbat-e-Mohabbat, which translates to “sharbat of love.” At Amir Malik’s shop, of YouTube fame, a glass costs less than a dollar. To make the sharbat, Malik places slabs of ice in a large vessel, pours in milk, deftly slices watermelon into the mix, and finally adds the ingredient that gives the sharbat its bubblegum-pink color: Rooh Afza.

Rooh Afza, the ruby-red, fruity bottled concentrate, is also called “Mashroob-e-Mashriq” (the Summer Drink of the East) and forms the basis for drinks ranging from a summer cordial with ice water — and sometimes a squeeze of lemon — to creamy, milky blends, both iced and warm. 

LATIKA’S RECIPE FOR HOME-STYLE PUNJABI KADHI

Ingredients for Kadhi

• 1 tsp cumin seeds
• 1 tsp fenugreek seeds
• 2 tsp coriander seeds
• 1 tsp mustard seeds
• 1 large onions, sliced
• 2 cloves garlic, chopped  
• 1 inch ginger, chopped
• 2 green chillies, chopped 
• 2 sprigs curry leaves

• 8 tbsp besan
• 1.5 cups of yogurt
• 3 cups water 
• 1/2 tsp turmeric
• 1/2 tsp red chilli powder
• Salt, to taste 
• 2 tsp kasoori methi
• Handful of fresh coriander

Method

1. In a pot, heat ghee, and add in the cumin, fenugreek, coriander seeds and mustard. 
2. Once toasted and aromatic, add in the onion and fry until softened.
3. Add in the ginger, garlic and green chilli and curry leaves.
4. In another container, combine besan, yogurt, water, turmeric, red chilli powder and salt. Whisk to a smooth mix.
5. Pour the yogurt mix into the pot, and allow to cook. Bring to a boil then reduce to a simmer.
6. Allow to cook for 30 minutes, stirring regularly to prevent catching at the bottom. The kadhi will thicken.
7. Finish with kasoori methi and fresh coriander leaves.

To make pakoras

• 2 onion, chopped
• 1 inch ginger 
• 1 bunch methi leaves, roughly torn
• 1 tsp green chillies
• Hing, a pinch 
• Rock salt, to taste
• 4 ladles of besan
• Ajwain, a pinch 
• 1 tsp baking soda 

Method

1. Combine the ingredients for the pakodas with a few tablespoons of water, to make a thick batter.
2. Drop into hot oil and fry until golden.
3. (Can make a large batch and freeze to use later).
4. Add the pakodas into the kadhi just before serving, and finish with a tadka.

Ingredients for tadka

• 2 tbsp ghee
• 1 tsp mustard seeds
• Hing, a pinch 
• 3 Dry red chillies
• 1 tsp red chilli powder

Method

1. In a small pan, heat ghee and add in the mustard seeds.
2. When they sputter, add in the hing, dry red chillies and chilli powder.
3. Pour over the kadhi and pakodas.