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    1. #1
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      does anybody have a recipe for kari- you know the dish made from youghurt with pakora in it ?

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      Kari is just soooooooooooooooooooooo delicious i could eat it everyday. Although i have no idea how you make it!

    3. #3
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      me wants some kari
      What good am I if i can't be me.

    4. #4
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      chips6's Avatar
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      ok i have a tested one....turns out great.....

      for the gravy=
      3 tbsp besan
      1 cup yogurt
      blend these 2 together,pour in a pan and let it cook/simmer for a few hours.
      add spices to it as follows=
      salt(acc to taste)
      red chillie powder(as to taste)
      a pinch of haldi(if u like it )
      3 or 4 whole green chillies
      1 tsp coriander powder

      for the pakoras=
      make the mix by mixing besan with
      salt
      red chillies,
      zeera
      ,1/4 th tsp anar daana powder(if u like it),
      sookha dhania(whole),
      fresh cilantro,
      chopped up green chillies,
      finely chopped onion(2 medium sized)
      a pinch of baking soda/or half tsp of baking powder(whatever u have)

      then fry the pakoras and put them aside.in themeanwhile the gravy must have been ready(i usualy let it cook for about 3 hours....if u think it is thick ,use some milk/water to thin it out)


      tarka
      heat oil in a pan and fry some onion in it.when golden ,add garlic,zeera,crushed red chillies to it and pour it sizzling hot over the cooked gravy.
      put the pakoras in it,cover the pan.let it sit for some while so that the pakoras get a little gravy in them......
      serve.....

      i,ve made it always like this....turns out really good....but i dont know actual measurements of the spices etc....as i always use estimates ......
      enjoy..!!

    5. #5
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      Kari:
      Basan 8-10 tbsp
      ginger-garlic paste 2-3 tbsp
      corriander power 1 tsp
      curry powder 1/2 tsp
      chat masala 1/2 tsp
      salt 1-2tsp
      red peper 1/2-1 tsp
      Yougurt 2lbs or about 4-5 cups
      potatoes(optional) 2-3 (cut into medium size cubes)
      Onion (optional)2-3 (cut into medium size slices)
      Brown onion for masala about 1/4 cup or if you don't have that then you can just fry/brown one medium size sliced onion.
      Oil almost 1/4 cup
      Chopped fresh corriander

      Take a big pot, add oil to it and then add ginger/garlic paste. golden brown the ginger garlic for couple mins, add the onions (note: I use brown onions therefore I add them after browning ginger-arlic paste, if you are using raw onions make sure you brown them before add the ginger-arlic paste) Stir them for a min, add the spices except chat masal. Then add the basan and bhonafy the basan for about 5-10mins, if little bit sticks to the pan, sprinkle little water.
      Once you have bhonafied your basan, take it off the heat and transfer it to bowl. Take your blender, add some bhonafied basan, little water like 1/2 glass and yougurt and blend it into a paste. Put that paste into the pot you were bhonafying the basan. Blend all the basan with yougurt and water and tranfer it to the pot. Now you want to check the consistancy of the kari, if it looks too think, add a water. You have to make sure your kari is just the right consistance, it is neither like a shorba nor too thick.
      Add potatoes and onions to your kari and let it cook for 30-45 mins on medium heat. Make sure you stair the kari when it is on heat. Make sure you check for salt and spice.

      Make pakoras as you like, add them to the kari and put the kari on low heat. Add the chop corriander. Before adding the pakoras sprinkle the chat masala and mix it. After adding the pakoras and corriander, leave it on dum for 10min or so. If oil doesn't comes out by itself then make the tarka for kari. But you don't have to use too much oil for tarka cauz already have plenty of it in the kari.

      Enjoy it with roti or white rice
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    6. #6
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      Thanks Lusi & Chips for the recepies...i've always been scared to make kari as i thought it was too difficult but i will definetly have a go!

    7. #7
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      I also make kari like chipe style but little differant ,i add kari patta in it and make a paste of garlic,whole red mirch and zeera and add it to gravy,and for bhgar i only add sliced onions, whole zeera ,kari pata and whole red mirch.

    8. #8
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      chips6's Avatar
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      Quote Originally Posted by Sparrow
      Thanks Lusi & Chips for the recepies...i've always been scared to make kari as i thought it was too difficult but i will definetly have a go!
      i always used to dread making it too.....i thought it was too hard to make and secondly my hubby told he is not so fond of it....but then i made it a few times and i found out 2 things.....first it is easy and second my hubby loves it....!!

    9. #9
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      [quote=chips6]ok i have a tested one....turns out great.....

      for the gravy=
      3 tbsp besan
      1 cup yogurt
      blend these 2 together,pour in a pan and let it cook/simmer for a few hours.


      Don't you need to add some water in it?

    10. #10
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      Chips and Lusi..how many people does that serve?
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    11. #11
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      I think it should serve 8-12 people.
      May Allah bring peace in Pakistan. Ameen
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    12. #12
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      [quote=Raima Noveen]
      Quote Originally Posted by chips6
      ok i have a tested one....turns out great.....

      for the gravy=
      3 tbsp besan
      1 cup yogurt
      blend these 2 together,pour in a pan and let it cook/simmer for a few hours.


      Don't you need to add some water in it?
      crazy me...........!!!
      sorry i did not mention that....yes will add water.....
      (i am so bad at explaining things...be it recipe,or a story from some movie or drama etc etc etc )


      craz

    13. #13
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      jazakAllah for the recipes......i made it and it was scrumptious!

    14. #14
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      jazakAllah for the recipes......i made it and it was scrumptious! try it its nice in the summer.

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      Waa g Baraa Mazaa aya

    16. #16
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      Lusi in your recipe you mentioned bhoonifying the besan first & then taking half of it out & mixing with yogurt & water. I am making Karhi for the first time. I am guessing bhoonifying besan first will mean less cooking time? Also why is it that you only take out half of the besan & not the whole quantity?

      Prompt reply will be really appreciated.
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    17. #17
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      yes it is less cooking time. I just put all that bhonafied besan and yogurt and water in the blender and blend the whole thing. Later you might want to add more water and what consistency you like.



      ps. i just checked gs, i hope i am not late.
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    18. #18
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      Bint_e_Naeem's Avatar
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      Just served it to my hubby It looks good.

      Me myself, I am too out of it to even taste it now. I am not making karhi for for another 6 months. It took 5 hours to finally get it done.

      But yeah I bhoonified the besan & then used a beater to blend yogurt, water & all of the besan.

      I have another question though. I youtubed several recipes, asked my mom & checked your recipe & chips' recipe. All of them had less besan in it. Bajiascooking lady on youtube had 1 cup of besan for 2 cups of yogurt. So I added 2 cups (32 tablespoons) of besan for 8 cups (1000 gms) yogurt. My mom told me it was way too much & hence it might have taken me long to cook it. (I added water 3 times while cooking)


      Do you think I should stuck with the measurements you guys mentioned? What does adding too much besan do to karhi?


      Thank you.
      Last edited by Bint_e_Naeem; Dec 8th, 2010 at 09:12 PM.
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