Chemistry-Art Integration

Team name-The Scientific

Culinaries
 • Region

• The reason that we chose Punjab as the

region for our art integration activity is
because of the fact that Punjab is one of
the most diverse and agriculturally
fertile regions of India thus leading to a
wide variety in the types of dishes found
there.

• Historically ,Punjab was the gateway to

India thus leading to a wide variety of
cultures co-existing here influencing the Punjab map(as of
palate of the region ranging from the 2020)
popular sarson da saag and makki di
roti to the famous meat dish we all know
and love known as the butter chicken.
 • Dish

• The dish that we have

chosen for this activity is
called kadhi and is a
yoghurt based curry best
served on a bed of
steaming rice.

• The dish actually originated in

Kadhi(as prepared
Rajasthan where water is
by Aishani)
scarce,thus the cuisine lays a heavy
emphasis on milk based dishes. The
dish was invented to make use of
buttermilk which was going stale.
The staleness was masked using
spices. Though originally
Rajasthani,the Punjabis adopted the
dish and reinvented it with their own
twist to adjust it to their palate.
 • Ingredients

Recipe of Kadhi -5 people

Ingredients
•Gram flour-1cup
•Hung Curd-3cups
•Turmeric powder-1 ½ tsp
•Salt to taste
•6 cups water
•Large onion finely chopped-1
•Tomato finely chopped-1
•Curry Leaves-10 to 12
•Chopped green chilies- 2
•Cumin seeds- 1tsp
•Mustard seeds-1tsp
•Fenugreek seeds-½ tsp
•Mustard Oil-¼ cup
•Whole Red Chilies-2
 • Procedure

• Prepare a homogeneous mixture by mixing the

chickpea flour, turmeric and salt together.
• Add the colloid(yogurt) gradually to this mixture
to form a smooth batter, and then add the
dispersion medium(water) to dilute the mixture
get the perfect flowy consistency.
• Heat the oil in a large, heavy-based pan; add the
fenugreek seeds, cumin seeds ,mustard seeds
and the chopped green chillies.
• When the cumin seeds gain a high kinetic energy
and begin to splutter, add the chopped onions
followed by the tomatoes.Cook it until the onions
turn translucent.
• Add the batter and stir it so as to dissolve the
components of the mixture well. 
(Aishani preparing
• Simmer over a low heat till the water evaporates the kadhi)
and the concentration of the solution increases
(thickens) a bit.
• Serve with high kinetic energy(hot) and enjoy!