KADHI

KADHI

Kadhi is a soup made with yoghurt, chickpea flour and spices.  It is tempered with  certain spices and served as part of the main course with other gujarati foods.

The basic ingredients are dahi, ginger, chillies, corriander and a little chickpea flour (just to thicken the soup).  Served with pullao, chhuta moong, chhutti daal the khadi is fabulously tangy and sweet.  It is a great warmer in the winter and can be served with plain rice or kichdi.

Whilst not difficult to make, it needs a lot of attention and stirring.  You cannot just leave it to boil as the curds and whey would separate leaving a right old inedible mess.  So one piece of advice is that if you are planning on making kadhi, do not even attempt to multi task until the kadhi is bubbling away.

1 cup yogurt

1 1/2 tab sp gram flour

2 cups water

1 tea sp salt

pinch turmeric powder

1 tea sp green chili paste

1/2 tea sp ginger paste

for waghar temparing

1 tab sp ghee

1 tea sp jeeru

1 stick cinnamon

few leaves limdo

1/2 tea sp methi

pinch asafoetida.

METHOD

Mix curds and gram flour,whisk well till its smooth and no lump remain. Keep on the side. In a pot heat the ghee .Add  cinnamon,methi,cumin seeds,limdo,and asafoetida.When it starts to crackle add kadhi mix and all the above masalas cook on high flame stirring continuously till it starts to boil.Turn on medium heat let cook for appx 5 min.Garnish with cilantro.

NOTE: Can add 1 tea sp jagarey .

PUDLA

Pudla are Gujarati pancakes madewith besan (chickpea flour), herbs and spices.  They are egg free, can be made with relatively few ingredients and very popular as a breakfast item but also good as a light evening meal, especially in my case when I often return home well after 7.30 pm.

1 cup gram flour

1 tea sp salt

1/2 tea sp turmeric powder

1/2 tea sp garlic paste

1 tea sp chili paste

1 tea sp black paper

1 tab sp oil

cilantro (hand full)

1/2 cup water

Put the water, besan, chillies, garlic,pepper,  salt in a blender and make a batter.
Heat a non stick skillet or frying pan and sparingly oil it.
Using a ladle pour some batter on to the hot skillet and spread in circular motion using back of ladle to form thin pancake.When bubbles start to form on pancake, lightly spread oil on to it and flip it over. Cook other side for about 1 -1 1/2 minute.
Pancake is ready, repeat procedure for rest of batter.