Keto Kadhi | Low Carb Hot Yogurt Soup | Easy To Keto Indian Vegetarian
Keto Kadhi is the perfect low carb accompaniment to Keto Khichdi. Whether you enjoy the combination of flavors of khichadi and kadhi (the ultimate Indian comfort food) or you'd rather have it as a hot yogurt soup, this keto kadhi recipe will definitely tantalize your taste buds. If you're like me (an Indian vegetarian on keto) who is missing familiar food and flavors, or in the mood to try something exotic, you won't be disappointed.
Click here for Keto Khichdi:
Macros: per one cup serving
Calories - 119 , Fat - 8g , Total Carbs - 5g, Fiber - 3g, Net Carbs - 2g, Protein - 7g
Affiliate Link For Lupin Flour:
Affiliate Link For Ground Lupin:
Ingredients: Makes approx 5 cups
Greek Yogurt - 1 cup
Lupin Flour - 1/4 cup
Water - 4 cups
Turmeric Powder - 1/4 tsp
Salt - to taste
Ginger - 1/2 Tbsp, minced
Green Chili - to taste, minced
For the seasoning:
Ghee - 2 Tbsp
Cinnamon Stick - 1 small piece
Cloves - 4
Dry Red Chilies - 1 to 2
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Asafoetida (Hing) - 1/8 tsp
Curry Leaves - few
Cilantro - handful, chopped
Method:
1. In a medium pot, combine all ingredients (except for the seasoning). Using a whisk or immersion blender, ensure there are no lumps.
2. Cook on medium heat, stirring continuously, until mixture comes to a boil. Do not walk away or yogurt may curdle.
3. In a small pan, heat Ghee and add Cinnamon Stick, Cloves and Dry Red Chilies.
4. After 30 secs, add Mustard Seeds and Cumin Seeds and let them splutter.
5. Add Asafoetida and Curry Leaves.
6. Turn off the stove, add Cilantro and immediately pour seasoning into the boiled kadhi mixture. Mix well.
7. Return Kadhi to a boil and its ready to serve.
How to make keto kadhi, keto indian recipes, keto vegetarian food, lchf, diabetic recipes, low carb indian recipes.
Keto Kadhi || টক সুপ || Yogurt Soup
Keto Kadhi || টক সুপ || Yogurt Soup
Yogurt 2 cups
Water 4 cups
Chickpeas flour 2 tbsps
Ginger paste 1 tsp
Green chilli 2 (chopped)
Fresh coriander 2 tbsps
Ghee 2 tbsps
দই 2 কাপ
পানি ৪ কাপ
বেসন 2 টেবিলচামচ
আদা বাটা ১ চা চামচ
কাঁচা মরিচ 2 টি
ধনিয়া পাতা 2 টেবিলচামচ & & লবন
ঘী ২ টেবিলচামচ
For Tadka
Ghee 3 tbsps
Mustard paste 1 tsp
Chilli flakes 1/2 tsp
Panch phoron 1/2 tsp
ঘী ১ টেবিলচামচ
সরিষা বাটা ১ চা চামচ
মরিচ গুঁড়া ১/২ চা চামচ
পাঁচফোড়ন ১/২ চা চামচ
(Panch phoron/ পাঁচফোড়ন- Mix of 5 spices - fenugreek, nigella, fennel, black mustard, cumin seeds )
Wash & cut chilli & coriander.
In a pan add ghee , ginger & chilli. Fry for few minutes.
Add chickpeas flour and salt. Fry in low heat for 4 minutes.
Add yogurt fry for 3 minutes. Add water & cook for 10 minutes in low heat.
In a pan add ghee, chilli flakes , mustard paste & Panch phoron. Fry for 1 minutes.
Pour into the soup . Cook for 4 minutes.
Garnish with fresh coriander.
Bangladeshi Yammi Food
P.S. salt, sugar & spices depends on individual taste. Please use those as your taste. Music credit to splice app/ YouTube.
Desi Food is Yammi Food. We are trying our best to share our own food experience with you. Hope you will like it.
FB: To view individual recipe—Select the album to view the full step by step recipe with pictures.
Yogurt Soup/தயிர் சூப்/ Healthy and Spicy/Cooking Yummy Tamil
Today I'm making a yogurt soup. Try it out.
The ingredients are below.
Yogurt 500g
Oil 1 tsp
Asafoetida pinch
Ghee 1 tsp
Dry Red Chili 2 pcs
Turmeric 1 tsp
Jaggary 1 tsp
Mustard ½ tsp
Chickpea flour 3 tbsp
Cumin 1 tsp
Coriander 3 tbsp
Pandan Leaf 3 pcs
Green Chili 2 pcs
Ginger 1 tsp
Salt
Mint Raita - white | Greek yogurt dip with Mint leaves and Green chillies | The Soup Story
This is a really easy condiment that is often served with spicy food to cut the heat of the dishes. There are different variations of raita like cucumber raita, pineapple raita, onion raita, mango raita and the list goes on but here we are making our humble mint raita, not the green version but the white one.
You can pair this with pulao, flat breads, biryani, kebabs, spicy burgers etc.
Do try this recipe and let me know your thoughts.
Hope you guys enjoy this video. Bon Appétit
| The Soup Story |
Ingredients
. greek yogurt
. mint leaves
. green chillies
. lime
. ground cumin
. chaat masala
. sea salt flakes
. crushed black pepper
Method
. roughly Chop the mint leaves and green chillies
. finely chop the mint leaves and green chillies if you don’t want the bite and texture
. In a bowl combine fresh greek yogurt, mint leaves, green chillies, lime juice, ground cumin and chaat masala
. add sea salt flakes and crushed black pepper to taste
. serve cold
Beets & Yogurt Soup Recipe by Vikas Khanna
Beets & Yogurt Soup recipe by Vikas Khanna using 'KitchenAid Cordless Hand Blender' from his new book, 'Hymns from the Soil'.
Swiss Chard Boy Choy Spinach Soup with Yogurt
Bok Choy & Swiss Chard are nutritional powerhouses. In this recipe, we are combining these superfoods with the goodness of spinach. Win Win!!!
Serve as is or with healthy Bread (recipe shared) or a bowl of Quinoa or Rice
Very easy, Gets done under 15 mins
INGREDIENTS
1 Bunch Baby Bok Choy
1 Bunch Rainbow Swiss Chard
1.5-2 cups of baby spinach leaves
1/2 cup Plain Whole Yogurt
1 tablespoon flour- chickpea flour (protein rich) or corn flour or all-purpose flour
1 tablespoon EVOO
2-3 small green chilies or jalapeno (Please adjust to a level of spice preferred)
2 inch fresh ginger
3 cloves of garlic
1 tsp turmeric powder
2 tablespoons coriander cumin powder
1 tablespoon Raw Organic Honey
salt to taste
METHOD
1) Wash all Greens thrice in water.
2) Separate the stalks from the leaves of bok choy & swiss chard. Keep the stalks aside - use in salads or veg broth.
3) Chop leaves roughly into small pieces
4) Blend ginger, garlic & green chilies to a fine paste/puree in a blender cup
5) Take a big wok and turn the heat on
6) Add EVOO
7) Add the cumin & once it crackles add ginger garlic chili paste
8) Saute it for a few seconds
9) Add all the greens to the wok. Mix it all together very well
10) Saute greens for 1 min on high heat
11) Cover the wok. Turn the gas down to very low heat & let the greens cook under steam for 2 mins max with the cover on.
12) Now shut the gas off. Leave the wok with the lid on for 10 mins
13) While the greens steam, mix the yogurt with chickpea flour to form a smooth paste
14) After 10 mins, remove the lid from the wok
15) Greens should have wilted by now, mix them all together.
16) Add turmeric & coriander cumin powder at this point
17) Once cooled, blend all the greens to a smooth puree in a blender cup
18) Transfer the blended puree to the same wok
19) Add the yogurt mix & salt to taste
20) Mix everything very well
21) Soup is ready!!!
SERVING SUGGESTION
Serve with toasted Healthy Bread (Recipe share already) or with a bowl of quinoa or rice