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ORIGNAL GUJARATI KADHI Recipe | | Main Course Recipe by Nillin |
| | INGREDIENTS | 1 bay leaf
8 - 10 pepper corns
2 - 3 cloves
1 cinnamon stick
4 curry leaves
2 tablespoon(s) bengal gram flour (besan)
2 cup(s) yoghurt, preferably sour
4 cups water
2 teaspoon(s) grated ginger
2 green chilli(es) slit or chopped fine
2 teaspoon(s) sugar or to taste
1 teaspoon(s) each of mustard seeds and cumin seeds
½ teaspoon(s) each of asafoetida and turmeric powders
2 tablespoon(s) ghee (clarified butter)
1 red chilli(es) broken into pieces
salt to taste
finely chopped coriander leaves to garnish | | METHOD | 1. Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed.
2. In the pan, dry cook bay leaf, pepper corns, cloves and cinnamon stick for few seconds, then add ghee heat for 2 minute(s).
3. Add the mustard seeds and the cumin seeds. Let them crackle. Now, add the asafoetida, the red chilli bits, curry leaves, ginger, turmeric powder and fry on low heat for a few seconds.
4. Add the mixed batter stirring occasionally whilst simmering on very low heat for 4 minutes.
5. Garnish with finely chopped coriander leaves before serving.
Note: If white colour of the kadhi is required then turmeric powder might be eleminated. Sugar can be adjusted according to the equirement. |
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