The video is a cooking tutorial by Ruby's Kitchen on how to make a traditional Punjabi dish called "Pakoda Wali Kadhi." The recipe involves making a gram flour-based curry (kadhi) and adding fried dumplings (pakodas) to it. The ingredients used include gram flour, curd, spices, and spinach, among others.
Ruby guides her viewers through the process of making the curry, including roasting the spices, mixing the gram flour with water and spices, and cooking the mixture on low heat. She also shows how to make the pakodas by mixing gram flour with spices and water, and then frying the mixture in oil.
Once the pakodas are fried, Ruby adds them to the curry and finishes the dish with a tempering of cumin seeds, dry red chilies, and curry leaves. The video ends with Ruby presenting the finished dish and inviting her viewers to try the recipe.
Here are the key facts extracted from the text:
1. The recipe being made is Har Dil Aziz Punjabi style pakoda wali kadhi.
2. The recipe starts with putting one tablespoon of oil in a pan.
3. One teaspoon of fenugreek seeds, one teaspoon of cumin seeds, and one teaspoon of coriander seeds are added to the pan.
4. The seeds are dry roasted until they start to smell nice.
5. Half a cup of green chilies are chopped and added to the pan.
6. Three cups of curd and half a cup of gram flour are mixed together.
7. Two tablespoons of garlic paste, one teaspoon coriander powder, one teaspoon red chili powder, and one teaspoon turmeric are added to the curd mixture.
8. The mixture is stirred well and one cup of water is added to it.
9. The mixture is cooked on medium to medium-low flame for about half an hour.
10. The pakodas are made with a cup of gram flour, spices, and half a cup of sugar.
11. The pakodas are fried in hot oil until they are golden brown.
12. The kadhi is cooked for 10-12 minutes and then the pakodas are added to it.
13. The tadka is made with one teaspoon of cumin seeds, dry red chilies, and curry leaves.
14. Two teaspoons of red chili powder are added to the tadka.
15. The tempering is added to the kadhi and the dish is ready to be served.