Kadi Sauce Recipes

Steps:

• Make the filling:
• Prepare the tomato masala and set aside.
• Prep the vegetables for the filling, keeping all of them separate: •Cut the sweet potatoes into 1/2-inch cubes. •Cut the eggplant into 1/2-inch cubes. •Halve the zucchini crosswise. Stand one of the halves up and cut four 1/2-inch slices of flesh from around the seeds in the center. Dice the flesh into 1/2-inch cubes (discard the seeds. Repeat with the other half. •Cut the bell peppers into 1/2-inch squares.
• In a large skillet, heat the oil over medium- high heat until it shimmers. Stir in the sweet potatoes and sauté, stirring occasionally, until parcooked and still a bit crunchy, about 5 minutes. Stir in the eggplant and cook for 4 minutes, stirring frequently. Add the zucchini and cook until the zucchini is soft, about 5 minutes. Add the bell peppers and sauté for 1 minute. Transfer the vegetables to a large bowl. Add the peanuts, tomato masala, and salt and mix well.
• Make the "lasagna" sheets:
• Have ready a wide expanse of very clean counter space.
• In a medium saucepan, whisk together the gram flour and water until smooth. Add the ginger, green chile, turmeric, yogurt, salt, and citric acid. Cook over medium heat, stirring constantly with a silicone spatula or wooden spoon, until the batter is very thick, 9 to 10 minutes. (It will resemble thick pastry cream or cream puff dough.)
• Turn the dough out onto the counter. Working quickly and using an offset spatula, spread it into a very thin (1/8-inch-thick) rectangular sheet roughly 24x20 inches. Use a paring knife to trim the rectangle to an 18-inch square. (Discard the trimmings or snack on them.) Then cut that square into four precise 9-inch squares. The dough cools and sets quickly so you will be able to peel each of the four squares off the counter easily as you need them.
• Preheat the oven to 375°F. Grease a 9-inch square baking dish with cooking spray.
• Assemble the "lasagna":
• Preheat the oven to 375°F. Grease a 9-inch square baking dish with cooking spray.
• Spread one-fourth of the vegetable mixture evenly into bottom of the pan, pressing down lightly on it with the back of a spoon so it gets into the corners and is compact rather than loose.
• Position one of the lasagna sheets over the vegetables so that it fits exactly in the pan. Repeat with the remaining three portions of vegetables and three lasagna sheets, ending with a lasagna sheet.
• Cover the lasagna with a 9-inch square of parchment paper, then cover the dish with foil. Place is on a baking sheet and bake for 40 minutes.
• Meanwhile, make (or reheat) the kadi sauce.
• To serve, cut the lasagna into six rectangles. Serve in large pasta bowls with kadi sauce ladled over each portion.

Steps:

• Mix the water, yogurt, and chickpea flour together in a large saucepan until smooth; add the green chile peppers, ginger, sugar, turmeric, and salt. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.
• Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the cilantro. Serve hot.

Steps:

• In a small saucepan, combine the yogurt, gram flour, water, turmeric, ginger, and green chile. Cook over medium heat, stirring constantly, until the mixture comes to a boil, 10 to 12 minutes. (Once the sauce comes to a boil, it is stabilized and the yogurt is no longer in danger of breaking.) Continue to cook, stirring occasionally, until the sauce thickens and coats the back of the spoon, about 15 minutes. Remove from the heat.
• In a small skillet, heat the oil over medium heat until it shimmers. Add the mustard seeds and let them crackle. Stir in the Kashmiri chilies, curry leaves, and asafetida. Scrape all of the pan's contents into the yogurt sauce. Stir in the sugar and salt. If not using immediately, let cool. Store in an airtight container in the refrigerator for up to 2 days.

Steps:

• Heat a generous amount of vegetable oil in a heavy saucepan or a deep fryer.
• Combine water, flour, onion, salt, chili powder, and baking soda in a bowl to make a thick batter.
• Place 1 teaspoon batter in the hot oil and deep-fry until browned all around, about 3 minutes. Line a plate with paper towels and drain pakoras there.
• Place the pakoras in the Punjabi Kadi.