RAJASTHANI KADHI

RAJASTHANI KADHI

We just returned from a short vacation in Udaipur in Rajasthan. We had the famous Rajasthani kadhi there and I wanted to try it out for myself. The kadhi is a versatile curd/yogurt based dish made with besan (Bengal Gram Flour) and spices.

I am of course used to the Gujarati Kadhi whose recipe you will find elsewhere in this blog.

Today's recipe has been adapted from Rajasthani Pakoda Kadhi by the famous cookery expert, Tarlaji Dalal. I didn't make pakodas since they need to be deep fried. Instead I made just the kadhi which we enjoyed with peas pulao.

The curds/yogurt used for this dish should preferably be slightly sour rather than sweet.

Ingredients:

• Curds/Yogurt (Dahi), 2 cups
• Bengal Gram Flour, (Besan), 2 tbsp
• Turmeric Powder, (Haldi), 1/4 tsp
• Cinnamon, (Dalchini) 1 stick
• Cloves ( Lavang) 2
• Whole Dry Kashmiri Red Chillies, 2
• Fennel Seeds (Saunf), 1/2 tsp
• Coriander Seeds (Dhania), 1/2 tsp
• Cumin Seeds (Jeera), 1/2 tsp
• Fenugreek Seeds (Methi), 1/4 tsp
• Grated Ginger (Adrak), 1/2 tsp
• Chilli Powder, 1/2 tsp
• Water, 2 and 1/2 cups
• Oil, 1 tbsp
• Salt, to taste

Method:

In a large bowl, using a whisk combine together the curds, besan, turmeric powder, and salt with 2 and 1/2 cups of water to form a mixture. Make sure they are well combined and the besan does not form lumps. Keep aside.
Heat oil in a deep non-stick pan, on medium heat add the cinnamon, followed by cloves, red chillies, fennel seeds, coriander seeds, cumin seeds, fenugreek seeds, grated ginger, curry leaves and lastly the chilli powder. Saute for a few seconds making sure the spices don't get burnt.
To this add the mixture of curds and besan prepared earlier.
Mix well and cook on medium flame for about 5- 8 minutes stirring from time to time. It is essential that you stir from time to time to avoid the kadhi getting burnt at the bottom.
Serve hot with rice, pulao, or rotis

TAMATAR KI KADHI

TAMATAR KI KADHI

Tomatoes are one of the most commonly used vegetables in any Indian home. You will perhaps know that tomatoes have many health benefits.

In my house, we often make dishes using tomatoes. Elsewhere in this blog, but to name a few,  you will find recipes for Tomato Thokku, Tomato Curry with Dumplings, and Tomato and Carrot Soup.

Today's lip smacking dish is adapted from Tamatar ki Kadhi by the legendary Tarlaji Dalal. This is a simple homely kind of curry. We had this with rice and it was superb.

Ingredients:

• Medium-sized Tomatoes, 4
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Green Chillies, chopped, 1 tsp
• Curry Leaves, 5-6
• Cloves, 2
• Besan (Bengal Gram Flour) 1 tbsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Asafoetida, a pinch
• Jaggery, grated, 2 tsp
• Salt, to taste
• Oil, 1 tbsp
• Coriander Leaves, freshly chopped, for garnish

Method:

Wash and roughly chop the tomatoes.
In a kadhai, add 1/2 cup of water to the chopped tomatoes and cook on medium flame for about 5-7 minutes
Once the tomatoes are fully cooked, allow it to cool completely
Transfer to a mixer and blend the tomatoes to make a smooth puree. Keep aside
Heat oil in a thick bottomed kadhai and when it gets hot, on medium flame add the mustard seeds and when they crackle add the cumin seeds and saute till it changes colour
To this add the chopped green chillies and curry leaves, cloves and besan
Mix well and cook on medium flame for 1-2 minutes stirring continuously so that the besan does not get burnt
Next add the turmeric powder, chilli powder, asafoetida and the tomato puree that you have already made
Add 1/2 cup of water, mix well and bring to a boil stirring from time to time
To this add grated jaggery and salt and mix well
Cook on medium flame for about 2 minutes
Finally, garnish with freshly chopped coriander leaves

GUJARATI KADHI

GUJARATI KADHI

I have been fond of Gujarati food ever since I went there, leaving my home town of  Bangalore for the first time, when I got married years ago. A particular favourite was the Kadhi made by the Gujaratis. This is a light yogurt and besan based dish, which had a memorable taste.

Whenever we ordered the typical thali, I used to love the unlimited amount of kadhi which came as part of the deal. Kadhi is usually had with rice or khichdi.

This recipe is adapted from Master Chef Sanjeev Kapoor's book, " Simply Indian Cookbook." a collection of traditional Indian recipes.

Ingredients:

• Gram Flour, Besan, 1/4 cup
• Yogurt, 2 cups
• Jaggery, 1 lemon sized piece
• Green Chillies, 2
• Curry leaves, 8-10
• Salt, to taste
• Oil, 2 tbsp
• Mustard seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Red Chillies Whole, 2
• Cloves, 3-4
• Cinnamon, 1 " stick
• Asafoetida, 1/8 tsp

Method:

Grate the jaggery

Wash and finely chop the green chillies

Wash curry leaves and pat them dry
Mix together the besan and yogurt to make a smooth paste

Add 4 cups of water and mix well

Add the grated jaggery and chopped chillies to the mixture of  yogurt and besan 

Cook on medium flame stirring continuously till kadhi thickens to attain medium consistency

Add salt to taste

Heat oil in a pan and add mustard seeds. When they splutter, add cumin seeds,
When this sizzles, add in this order: curry leaves, red chillies, cloves, cinnamon, and asafoetida

When the seasoning is done, add it to the kadhi and mix well

Serve hot.

SHENGDANA KADHI

SHENGDANA KADHI

While living in Pune, we came across this dish called Shengdana Kadhi. I always wanted to try it out as we loved it! 

This Maharashtrian dish is basically made of groundnuts which are called Shengdana in Marathi. 

As you know apart from being so tasty, groundnuts have numerous health benefits. 

I have adapted this from the recipe for Shengdana Kadhi in my friend Vidya Baindur 's blog.

My husband and I love this Shengdana Kadhi which I make from time to time, served as an accompaniment with dishes such as  Sabudana Khichdi. 

Ingredients:

• Shengdana (Groundnuts),  1/2 cup
• Boiled Potato,  1 (cut into pieces)
• Cumin Seeds (Jeera), 1/2 tsp
• Green Chillies, chopped, 2
• Sugar, 1/2 tsp, or as per taste
• Kokum 2 or Dahi, 2 tbsp. or Buttermilk, 1/2 cup
• Salt, to taste
• Coriander Leaves, finely chopped, for garnishing

For Seasoning:-

• Ghee, 2 tsp
• Cumin Seeds (Jeera), 1/2 tsp
• Green Chillies, slit, 1
• Curry Leaves, 5-6 

Method:

Firstly, dry roast the groundnuts for a few minutes till it changes colour

Allow it to cool, de-skin it completely and powder it

In a mixer jar, grind together the roasted groundnuts powder along with boiled potato cut into pieces, jeera and chopped green chillies, with water to a fine paste 
Remove this ground paste to a vessel.  Add as much water as you would need for a kadhi.
Add sugar, salt, kokums/dahi/buttermilk, mix well and bring to a boil and switch off the gas 
In a small tadka pan, make a tadka of ghee, jeera, curry leaves, and slit green chilli
Pour this seasoning in the boiled kadhi.
Finally, garnish with finely chopped coriander leaves

Serve as accompaniment to Sabudana Khichdi