Indian Cooking Recipe: Gujarati Kadhi
The following are the instructions on how to cook delicious Indian food: Gujarati Kadhi
Ingredients:
a. cups plain yogurt
b. tbsp besan (gram flour)
c. curry leaves
d. hot small green chilies
2. 1/4 inch piece fresh ginger root
3. 2 tsp sugar
4. salt to taste
5. 2 tbsp cilantro greens, washed and chopped
6. 2 tbsp canola
a. tsp ghee or canola
2. 1/2 tsp rai (mustard seeds)
3. 1/2 tsp sabut zeera (cumin seeds)
4. 1/4 tsp methi daana (fenugreek seeds)
5. 1/8 tsp hing (asafetida)
a. dry whole red chilies
b. tsp red chili powder, optional
Method of Preparation:
In a bowl, mix the besan with a few tablespoons of the yogurt. Make a smooth paste. Gradually add the yogurt and keep mixing to make sure there are no lumps. Add 3 cups of water mixing all the time to remove any lumps.
Now add the ginger-green chili paste, the curry leaves, sugar and the salt and mix again.
Take a heavy bottomed sauce pan and grease the base and sides of the pan with the teaspoon of canola. Pour the yogurt mix into the pan and bring the contents of the pan to a boil over medium high flame. Reduce heat and simmer for 15-20 minutes or until the sauce is of a nice thick custard like consistency. Keep stirring to make sure it does not stick to the base and burn.
In a small saute pan, heat the ghee and fry the mustard and cumin seeds until they crackle. Add the asafoetida and the who red chilies and cook until the cumin seeds are a nice golden color.
Turn heat off, throw in the red chili powder and immediately pour over the Kadhi. Simmer the Kadhi for a few minutes and serve piping hot, garnished with cilantro greens.
