Friday, March 19, 2010
Traditional Gujarati Thaali is never complete without this aromatic sweet Gujarati Kadhi. Compliments any meal with its very unique flavour ...
RECIPE SERVES 3-4
3 cups Yogurt (Dahi - if you like the Khatta-meetha taste, leave dahi out of the fridge for 6-8 hours)
5 cups water
4 tablespoons Besan flour
4 tablespoons ghee, jeera, pinch of hing, 1 teaspoon dry methi seeds, 2 dry red chillies, 10-12 curry leaves (kadhipatta), 5-6 teaspoons salt (to taste), 1/8 teaspoon haldi, 1 teaspoon Red Chilli powder, 1/2 tablespoon each of garlic & ginger paste, 1/4 teaspoon green chilli paste, 6 tablespoons sugar (or more) depending on how sweet you like it ( OR 1 mashed ripe banana)
Fresh cut cilantro (dhania) for garnishing
1. In a big non-stick pan, add yogurt + 4 tablespoons Besan flour, with a wooden spoon, blend the besan in dahi such that there are no lumps left
2. Add 5 cups water & mix again to make a thin buttermilk consistency
3. Switch on the gas on medium heat & heat this mixture.
Add 5-6 teaspoons salt (to taste), 1/8 teaspoon haldi, 1 teaspoon Red Chilli powder, 6 tablespoons sugar (or more) depending on how sweet you like it
Mix all the ingredients well & let mixture cook well. If the mixture starts boiling, reduce the flame.
4. After about 10 mins, do vaghaar.
In a small pan, add 4 tablespoons ghee. When ghee heats, add 1 teaspoon dry methi leaves, then add jeera, pinch of hing, 10-12 curry leaves, 2 dry red chillies, 1/2 tablespoon each of garlic & ginger & 1/4 teaspoon green chilli paste.
Mix all the ingredients well in the vaghaar & let them cook for less than a minute.
Add this vaghaar to the boiling buttermilk mixture. Stir well.
Cook on little less than medium heat, let kadhi boil for about 10-15 mins.
Once ghee starts floating on top of the kadhi, switch off the gas & garnish with fresh cut cilantro.
Serve hot with steamed rice/pulao/rice recipes or just like a side dish with chapati sabzi.
VARIATION : LAGAN NI KADHI (Gujarati Kadhi made during marriages)
This version is much sweeter than what we cook at home. Instead of adding sugar to the kadhi, they add mashed ripe bananas, this thickens the kadhi & gives it a natural sweet flavor.
So if you want to avoid sugar, you can add a ripe mashed banana to the above recipe & just about a spoon or 2 of sugar to make it little extra sweet.
Prepare & enjoy !!!
Posted by falguni at 2:27 PM