A creative twist on a classic! This recipe combines the tangy, spiced yogurt base of traditional Indian kadhi with the silky, delicate strands of an egg drop soup. It's a quick, protein-packed, and comforting meal.
Prep10 min
Cook20 min
Servings4
Serving size: 1 cup
268cal
14gprotein
19gcarbs
16g
Ingredients
1.5 cup Curd (use sour curd for a more authentic tangy flavor)
0.5 cup Besan (also known as gram flour)
4 cup Water
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to your spice preference)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Gujarati comfort food! Tender potatoes cooked in a sweet, tangy, and mildly spiced tomato-based gravy. It's a quick and easy dish that pairs perfectly with rotis or puris.
About Egg Drop Kadhi, Steamed Basmati Rice and Bateta nu Shaak
Tangy Egg Drop Kadhi with homestyle Bateta nu Shaak & fluffy rice. A protein-packed, soul-satisfying meal.
This gujarati dish is perfect for dinner. With 724.13 calories and 22.44g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pcs Dried Red Chilies (broken in half)
0.25 tsp Hing (use gluten-free variety if needed)
10 pcs Curry Leaves
1 tbsp Ginger-Garlic Paste
1 pcs Onion (medium, finely chopped)
2 pcs Green Chili (slit lengthwise)
4 pcs Eggs (large)
0.25 tsp Black Pepper Powder
0.5 tsp Garam Masala (for garnish)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Kadhi Base
In a large mixing bowl, whisk the curd until it is completely smooth and creamy.
Add the besan, turmeric powder, red chili powder, and salt. Whisk vigorously to form a thick, lump-free paste.
Gradually pour in 4 cups of water while continuing to whisk, ensuring the batter is thin and consistent. Set aside.
2
Make the Tempering (Tadka)
Heat ghee in a heavy-bottomed pot or kadai over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter, which should take about 30 seconds.
Add the cumin seeds, fenugreek seeds, broken dried red chilies, and hing. Sauté for 30 seconds until aromatic.
Add the curry leaves, slit green chilies, and ginger-garlic paste. Cook for another 30 seconds, being careful not to burn the spices.
Finally, add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
3
Cook the Kadhi
Reduce the heat to low. Slowly and carefully pour the prepared curd-besan batter into the pot, stirring continuously with a whisk or spoon. This is crucial to prevent the curd from splitting.
Increase the heat to medium and bring the mixture to a gentle boil, stirring frequently.
Once it begins to boil, reduce the heat to low and let it simmer for 10-12 minutes. Stir occasionally. The kadhi will thicken slightly and the raw aroma of besan will disappear.
4
Incorporate the Eggs
While the kadhi is simmering, crack the eggs into a separate bowl. Add the black pepper powder and beat them lightly with a fork, just enough to break the yolks and combine.
Ensure the kadhi is at a steady, gentle simmer (not a rolling boil).
Slowly pour the beaten eggs in a thin, continuous stream into the simmering kadhi, moving your hand in a circular motion to distribute them evenly.
Do not stir for 1 full minute. This allows the egg strands to cook and set into delicate ribbons.
5
Finish and Serve
After one minute, gently stir the kadhi once or twice with a spoon to separate the silky egg strands.
Turn off the heat. Garnish with garam masala and freshly chopped coriander leaves.
Let the kadhi rest for 5 minutes to allow the flavors to meld together. Serve hot with steamed basmati rice or jeera rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Potatoes (about 3-4 medium, peeled and cubed into 1-inch pieces)
2 medium Tomatoes (finely chopped or pureed)
2 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing. Use gluten-free variety if needed.)
1 inch Ginger (peeled and finely grated)
2 medium Green Chili (finely chopped, adjust to taste)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to spice preference)
1.5 tsp Coriander Cumin Powder (Also known as Dhana Jeeru)
0.5 tsp Garam Masala
1 tsp Jaggery (powdered, or substitute with sugar)
1 tbsp Lemon Juice (freshly squeezed)
1.5 cup Water
1 tsp Salt (or to taste)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Tempering (Tadka)
Heat oil in a 3-liter pressure cooker over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Add the cumin seeds and asafoetida (hing). Sauté for another 15-20 seconds until the cumin seeds sizzle and become fragrant.
2
Sauté Aromatics and Masala
Add the grated ginger and chopped green chilies. Sauté for about 30-40 seconds until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 3-4 minutes, until they turn soft and mushy.
Add the turmeric powder, red chili powder, and coriander-cumin powder. Mix well and cook for 1 minute, until the oil starts to separate from the masala.
3
Pressure Cook the Potatoes
Add the cubed potatoes and salt to the cooker. Stir gently for a minute to coat the potatoes evenly with the masala.
Pour in 1.5 cups of water and give it a final mix.
