DOUBLE BEANS CAPSICUM CURRY

Here is a protein rich curry ....a perfect partner for your rotis and rice dishes....

INGREDIENTS

• DOUBLE BEANS -1 CUP
• CAPSICUM (Chopped) -1 CUP
• TOMATOES-2
• ONION -1
• GARLIC -FEW PODS
• CHILLI POWDER -3/4 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• CUMIN POWDER -1 TEASPOON
• GARAM MASALA POWDER -1/2  - 1 TEASPOON
• OIL -2 TEASPOONS
• SALT TO TASTE
• CORIANDER LEAVES -FEW

METHOD

• Pressure cook double beans till done.
• Heat some oil in a pan.
• Fry the garlic,chopped onions and tomatoes. 
• Add the powders and salt to taste.
• When it is cooked to a pulp,puree in a mixer.
• Heat the remaining oil.
• Shallow fry the capsicum for a few minutes.
• Add the double beans and tomato onion masala .
• Bring to a boil.
• Simmer for 3-5 minutes.
• Remove from heat and garnish with curry leaves.
• Serve hot with your favorite rotis,Phulkas,rice,pulavs etc.

SPICY BABY POTATO FRY

Potatoes are a favorite of all ages,seasons and palates...

Do try out this spicy baby potato fry that can be made in a jiffy...

INGREDIENTS

• BABY POTATOES -1/2 KILOS
• OIL FOR DEEP FRYING
• RED CHILLY POWDER -TO TASTE
• AMCHOOR POWDER (dry mango powder) -A BROAD PINCH
• SALT TO TASTE

METHOD

• Wash and clean the baby potatoes.
• Pressure cook them for just 1 whistle in salted water.
• Remove from the cooker and peel them.
• Heat the oil in a pan .
• Deep fry the potatoes till golden color.
• Drain.
• Place them in a bowl.
• Add salt to taste,chilly powder to taste and Amchoor powder.
• Toss well till the potatoes are coated well.
• This is a great starter,snack or a side dish that is a perfect accompaniment for chappatis, pulavs, sambar ,rasam and curd rice too.

THAKKALI KUZHAMBU FOR IDLI DOSAS

Here is an easy to prepare side dish for your good old idli/dosas...

It is indeed a sellout when you are bored of chutneys and sambar and podis.

You need minimum ingredients and very little effort too...


INGREDIENTS

• TOMATOES-3
• ONIONS-1
• GARLIC -FEW PODS
• GREEN CHILLY -  3
• TAMARIND PUREE -1/4 Tsp
• GRATED COCONUT-1/4 Cup
• FENUGREEK SEEDS- A pinch
• MUSTARD-1/4 Tsp
• CUMINSEEDS1/4 Tsp
• SAMBAR POWDER-1Tsp
• PRESSURE COOKED TOOR DAL -1/2 cup
• COCONUT OIL-2
• SALT TO TASTE
• CURRY LEAVES -FEW

METHOD

• Chop onions and tomatoes into small pieces.Crush the garlic pods.
• Grind the coconut and chillies with a little water to a smooth paste.
• Heat the oil.
• Temper the mustard,cumin seeds and fenugreek seeds.
• Add the chopped onions and crushed garlic and saute well.
• Add the sambar powder and salt to taste.
• Now add the tomatoes and tamarind puree and cook till the tomatoes turn soft and mushy.Add enough water and boil well.
• Now add the mashed dal and ground coconut paste and bring to a boil.
• Add the curry leaves and remove from heat.
• Serve hot with any South Indian breakfast.

SIMPLE POTATO PODIMAS / EASY URULAIKIZHANGU PODIMAS

Here is a simple Potato side dish which needs minimum ingredients and can be prepared in a jiffy with absolutely no fuss....

And mind you...it is a healthy ,low fat dish too!

Though there are many Potato curries ,this one is  my all time favorite...

INGREDIENTS

• POTATOES-1/2 Kg
• GREEN CHILLY- 3 - 4
• GRATED COCONUT -1/2 Cup
• MUSTARD SEEDS -1/4 Tsp
• URAD DHAL -1 Tsp
• OIL -3 Tsps
• CURRY LEAVES -Few
• SALT TO TASTE

METHOD

• Wash and clean the potatoes.Cut into halves or quarters depending on their size.
• Pressure cook till just done.
• Drain.
• Peel the potatoes and crumble them coarsely.
• Heat the oil in a pan.
• Fry the mustard seeds and urad dhal.
• Saute the chopped green chillies.
• Now add the crumbled potatoes  and salt to taste.
• Stir well and cook for a few minutes.
• Add the grated coconut .Stir well.
• Add the curry leaves and garnish the dish.
• Serve hot with hot rice,sambar,rasam or curd rice.

#  If you wish,you can season the dish with a broad pinch of asafoetida or a teaspoon of lime juice.

CAULIFLOWER COCONUT MASALA

Here is a healthy and tasty Cauliflower Masala with the aroma of coconut and mild spices...

INGREDIENTS

• CAULIFLOWER PIECES - 3 CUPS
• CAPSICUM -1
• ONION-1
• TOMATO -2
• GARLIC -FEW PODS
• SAUNF -1/4 TEASPOON
• CUMIN SEEDS -1/2 TEASPOON
• CLOVES-4
• ELAICHI-2
• CINNAMON-1 BIT
• CHILLI POWDER-1 TEASPOON
• TURMERIC POWDER - 1/4 TEASPOON
• OIL FOR FRYING -2 TABLESPOONS
• GRATED COCONUT -1/2 CUP
• COCONUT MILK -1/2 CUP
• SALT TO TASTE 
• CORIANDER LEAVES FOR GARNISHING

METHOD

• Chop onions ,tomatoes and capsicum into small bits.
• Soak the cauliflower bits in hot,salted water and wash well after 30 mins.
• Heat 3 teaspoons of oil in a pan.
• Fry the spices,garlic ,onions and tomatoes till they are mushy.
• Add the coconut and grind to a coarse paste.Keep aside.
• Heat the remaining oil and saute the capsicum bits.
• Now add the cauliflower and saute for a minute.
• Add salt to taste.
• Add the chilli powder and turmeric powder.
• Saute well.Add the ground masala.
• Add enough water and let it simmer.
• Cover the pan and cook till the cauliflower is done and the raw masala smell is gone.
• Add the coconut milk and simmer for 30 seconds.
• Remove from heat and serve with any roti or rice of your choice.
• This dish is a great accompaniment to dosas and idlis too.

MIXED VEGETABLE KORMA

Sometimes,you have a little of every vegetable in your fridge and guess what - you can whip up something droolicious with them in a matter of minutes....
And ,this Mixed Vegetable Korma is just one such delight!

INGREDIENTS

• TOMATOES -2
• ONIONS -2
• CAULIFLOWER -2 CUPS
• POTATO -1 to 2
• GREEN PEAS -1 CUP
• CARROT -1
• GREEN CHILLY -1
• CURD -1 CUP
• TURMERIC POWDER-1/4 TEASPOON
• CHILLY POWDER -1 TEASPOON
• GARAM MASALA POWDER -1 TEASPOON
• GINGER GARLIC PASTE -1/2 TEASPOON
• CHOPPED SPINACH LEAVES- 1/2 CUP
• CUMIN SEEDS - 1/4 TEASPOON
• BAY LEAF-1
• CLOVE-2
• ELAICHI -2
• SHAH JEERA -1/4 TEASPOON
• OIL -3 TEASPOONS
• SALT TO TASTE

METHOD

• Chop,peel and cube the veggies as per your requirements.
• Heat the oil in a pressure pan.
• Fry  the dry spices
• Add the ginger garlic paste and fry of a minute.
• Now add the chopped green chilly and onions and fry till they are transparent.
• Then add the spinach and tomato and fry till they are soft.
  
• Add the other vegetables,and saute for a while.
• Add the chilly powder,turmeric powder and garam masala powder .
• Add enough water to cover the vegetables and pressure cook for 3 to 5 whistles.
• Open the pressure pan when the pressure subsides.
• Add a little water if needed.
• Add salt to taste.Simmer for a while.
• Add the beaten curd and bring to a simmer.
• Remove from heat and serve with any rice of roti /chappathi.
• If you wish,you can add some coconut ground with the curd for a thicker gravy.

AVARAIKAI PORIYAL / BROADBEANS CURRY

A simple and tasty ,wholesome poriyal/ vegetable curry ...a fitting accompaniment to any South Indian meal...

INGREDIENTS

• AVARAIKAI (broadbeans)- 250 grams
• GRATED COCONUT - 1 CUP
• DRY RED CHILLIES -4 - 6
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL -1 TEASPOON
• CURRY LEAVES -A FEW
• OIL -2 TEASPOONS
• SALT TO TASTE

METHOD

• Wash,pat dry, devein and cut the avaraikai into thin strips
• Boil till done.
• Heat oil in a pan.
• Splutter the mustard seeds,urad dhal and red chillies.
• Now add the drained avaraikai  and saute well.
• Add salt to taste and cook for a few minutes.
• Garnish with coconut and curry leaves.
• Serve hot with  rice,sambar or rasam.

ALOO METHI CURRY

Here is a simple ,tasty and healthy Aloo Methi curry....the ultimate comfort food to be had with soft phulkas....

INGREDIENTS

• POTATOES-3
• METHI LEAVES- 2 to 3 CUPS
• CUMIN SEEDS-1/2 TEASPOON
• ONION-1
• TOMATO-1
• GARAM MASALA POWDER-1/2 TEASPOON
• CHILLY POWDER-1 TEASPOON
• TURMERIC POWER-1/4 TEASPOON
• OIL-1/4 CUP
• SALT TO TASTE

METHOD

• Chop the onion and tomato.
• Peel and cube the potatoes.
• Boil them till done.Drain.
• Heat the oil in a pan.
• Fry the cumin seeds.
• Add the onions and tomatoes .Fry till soft.
• Now add the methi leaves and potatoes.
• Add the turmeric,salt,chilli powder and garam masala powder.
• Stir fry till the leaves are soft and have shrunk in size.
• Remove from heat .
• Serve hot with rotis /phulkas or any Indian bread of your choice.

ALOO PALAK CURRY /POTATO AND SPINACH CURRY

Here is a tasty side dish with the goodness of potatoes and spinach...

INGREDIENTS

• POTATOES-200 GMS
• SPINACH-1 BUNCH
• TOMATOES-2
• ONIONS-2
• GARLIC-FEW CLOVES
• CUMIN SEEDS-1 TEASPOON
• GARAM MASALA POWDER-1 TEASPOON
• CHILLY POWDER-1 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• OIL-3 TEASPOONS
• SALT TO TASTE

FOR GARNISHING

• BOILED AMERICAN SWEET CORN-1/2 CUP
• FRESH CREAM-1 TABLESPOON

METHOD

• Wash  and clean the spinach /palak leaves .Chop coarsely.
• Peel,cube and cook the potatoes.
• Chop the onions and tomatoes.
• Heat the oil in a pan.
• Fry the cumin seeds.
• Add the garlic,chopped onions and tomatoes.Fry well till they are soft and mushy.
• Now add the spinach and saute well till the greens are soft.
• Add salt,turmeric and chilly powder.
• Cool.
• Roughly puree in a mixer.
• Add the potatoes to the frying pan.with a little oil.
• Saute well. Add the spinach puree.Boil well.
• Add the garam masala powder.
• Simmer for a few minutes.
• Add the boiled corn and garnish.
• Remove from heat.
• Add some cream .
• Serve hot with rotis or rice varieties.

KADAPPA / POTATO CURRY/ KUMBAKONAM KADAPPA

"Kadappa "is a simple and flavorful side dish  made with onions , potatoes ,coconut and spices...

It is a versatile dish and is a perfect ,low fat,accompaniment to idlis, dosas, chappathis ,puris etc.

This dish is a speciality of  Thanjavur and Kumbakonam areas...

It is not easily available in regular restaurants  but I heard some Messes do serve it.

Any one who tries it for the first time is intrigued by its taste and flavor..

"Is it Korma?" asks someone...

"No it is more like a masala "said another...

"It is a bit like Malabar Stew" commented one...

"No. It is more like Kootu with a dash of masala" declared another....

I say "It is a bit of all"

And all agree but say  "It is different and yummy too!"



INGREDIENTS

•  POTATO-1/4 KG
• ONION- 3
• OIL -2 TEASPOONS
• SALT TO TASTE
• CURRY LEAVES FOR GARNISHING- FEW

FOR  SEASONING

• CLOVES-4
• ELAICHI-4
• BAY LEAVES-FEW
• CINNAMON-2 BITS
• GREEN CHILLY-1

GRIND TOGETHER

• GARLIC- 4-6 CLOVES
• GREEN CHILLIES-2
• ROASTED GRAM-1 TABLESPOON
• GRATED COCONUT-2 TABLESOPPNS
• SAUNF (FENNEL SEEDS)-1/2 to 1  TEASPOON

METHOD

• Grind together the garlic,coconut,chillies,roasted gram and saunf to a fine paste with enough water.
• Boil ,peel and chop the potatoes.
• Chop the onions.

• Heat a heavy bottomed pan .Add the oil and fry the seasonings.
• Add the chopped chilly,onions and potatoes .
• Cook well for a few minutes .
• Now add the salt  to taste.

• Add the ground masala and enough water and boil well.
• Simmer over low heat for a few minutes and remove from heat.

• Garnish with curry leaves .
• Serve hot with hot idlis, dosas ,puris or chappatis.

SHAHI PANEER CURRY

Here is a smooth and creamy Paneer  gravy...a fitting side dish in any regal spread...


INGREDIENTS

• PANEER CUT IN RECTANGLES-2 CUPS
• ONION -1
• GARLIC -2 CLOVES
• GREEN CHILLIES-2
• CASHEW NUTS-1 TABLESPOON
• KHUS KHUS -1 TEASPOON
• MILK -1 CUP
• FRESH CREAM -1/2 CUP
• SUGAR-1/4 TEASPOON
• KASURI METHI -1 PINCH
• SALT TO TASTE 
• BUTTER-1 TEASPOON

METHOD

• Soak the cashews and khus khus separately in milk for 20 minutes.
• Remove the seeds of the green chillies .Chop the onions and garlic.
• Heat the butter and sautee the onions and garlic.Add the green chilly seeds. Cook for a minute taking care they do not change color.
• Grind the onion garlic mixture to a smooth paste.
• Now grind the cashews and khus khus to a smooth paste.
• Add the paneer pieces and ground pastes to a kadai and cook on low heat.
• Add the remaining milk ,little water ,salt and sugar.
• Now,add the kasuri methi. 
• Cook covered for 5 minutes .Remove from heat.
• Add the fresh cream .
• Serve hot with any of your favorite naans,rotis,parathas,pulavs,biriyanis etc.
• This dish is a delight for those who love creamy ,mildly spiced gravies.
• If you want a thicker gravy increase the quantity of cashew nuts and cream.

PUDINA / MINT THUVAYAL

Here is a healthy flavorful Thuvayal....(a chutney meant to be mixed with rice )....

INGREDIENTS

• MINT LEAVES(pudina) -1 BUNCH
• CORIANDER LEAVES -1 SMALL BUNCH
• DRY RED CHILLIES-5-6
• GRATED COCONUT-1 CUP
• URAD DHAL-2 TABLESPOONS
• TAMARIND-1 SMALL PIECE
• OIL-1 TEASPOON
• SALT TO TASTE

METHOD

• Wash and clean the leaves (mint and coriander)
• Heat oil in a pan. Roast the dhal and red chillies.
• Add the leaves and fry lightly for 10 seconds.
• Add the coconut and salt to taste. Mix well.
• Grind in a mixie to a slightly coarse paste,adding very little water only if you need.
• Serve with hot  rice ,ghee and fried appalams.
• You can also have it with curd rice or puris, rotis ,dosas etc.

ASH GOURD TOMATO MASALA GRAVY

Here is a healthy,low calorie side dish with  which is easy to prepare easily available vegetables and it tastes great too...

INGREDIENTS

• ASH GOURD (cubed) -3 cups
• CHOPPED ONIONS-1
• GARLIC -FEW CLOVES
• TOMATOES-3
• GREEN CHILLIES-3
• DHANIA POWDER-1 TEASPOON
• JEERA POWDER -1 TEASPOON
• CHILLY POWDER-1/2 TEASPOON
• GARAM MASALA POWDER-1/2 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• CUMIN SEEDS -1/2 TEASPOON
• MUSTARD SEEDS -1/4 TEASPOON
• CURRY LEAVES -FEW
• COCONUT MILK-1/2 CUP
• SALT TO TASTE
• OIL-3  TEASPOONS

METHOD

• Chop the garlic,onions and chillies coarsely.
• Immerse the tomatoes in boiling water for a minute or two.
• Drain. Peel and chop into pieces.
• Heat a teaspoon of oil. Saute the chopped onions,garlic,tomatoes and chillies.
• Add the salt ,chilly powder and other powders. Cook till the raw smell is gone.
• Cool .Blend into a smooth paste in a mixie.
• Heat the remaining oil .
• Fry the mustard seeds,cumin seeds,curry leaves and ash gourd bits.
• Add enough salt for the vegetable. Add enough water and cook till done.
• Now add the ground paste.
• Add some water if needed.
• Boil  well for a few minutes .
• Add the coconut milk.Simmer for a minute.
• Remove from heat .
• Serve hot with breakfast items like idlies,dosas,pongal etc.
• This side dish can be had with plain rice or rotis too.
• You may substitute ash gourd with Lauki(Bottle gourd)or Chow Chow (Chayote sqaush) too.

POTATO AND PEAS CURRY / URULAI PATTANI PORIYAL /ALOO MUTTER CURRY

The tasty potato curry is now enhanced with an addition of green peas and onions...

Made still tastier and healthier too...

Ingredients

• POTATOES-200 Gms
• SHELLED GREEN PEAS-1 CUP
• CHOPPED ONIONS-1 CUP
• CUMIN SEEDS-1/4 TEASPOON
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/2 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• CHILLY POWDER-1 TEASPOON
• SALT TO TASTE
• OIL -2-3 TABLESPOONS

METHOD

• Peel and cube the potatoes.
• Boil the potatoes and peas till just done.Drain.
• Heat oil in a heavy bottomed pan.
• Splutter the mustard,cumin seeds and urad dhal.
• Now add the onions and fry till done.Add the turmeric,chilly powder and salt.
• Add the potato cubes and peas.
• Stir fry adding oil little by little now and then.
• Continue to cook till it is slightly roasted ,stirring  now and then.
• Serve hot with rice dishes or rotis.

Linking to...

http://zestysouthindiankitchen.com/2014/10/hearth-soul-blog-hop-october-13.html

LADIES FINGER TOMATO MASALA CURRY/BHINDI TAMATAR MASALA

Here is a healthy and tasty,low fat vegetable curry prepared with very little oil....

This recipe  lends a tasty twist to our simple everyday ladies finger curry...


INGREDIENTS

• TENDER LADIES FINGER-1/4 KG
• TOMATO  -  2-3
• SMALL ONIONS-6
• GARLIC-4 CLOVES
• RED CHILLY POWDER-1 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• DHANIA /CORIANDER POWDER-1 TEASPOON
• JEERA/CUMIN POWDER-1/2 TEASPOON
• CUMIN SEEDS-1 TEASPOON
• RED CHILLIES-4
• OIL-3 TEASPOONS
• SALT TO TASTE

METHOD

• Clean and cut ladies finger into 1 inch pieces.
• Chop tomatoes into small pieces.
• Heat 1 teaspoon oil in a pan.
• Fry the cumin seeds,peeled onions and garlic.
• Add the tomatoes and the powders. Cook till done.Puree in a mixer.
• Heat the remaining oil. Fry the red chillies and add the ladies finger pieces.Add salt to taste.
• Cook till tender.
• Now add the ground masala and cook till the fluids evaporate.
• Serve hot as a side dish to any roti or rice dish.

CREAMY VEGETABLE KORMA

Who said a dish of Vegetable Korma must be fiery hot 'n spicy?

Do try this bland and creamy variation of the eternal Vegetable Korma...


INGREDIENTS

• POTATO-1
• ONION-1
• GARLIC-4 CLOVES
• CARROT-1/2
• CAULIFLOWER BITS-1CUP
• GREEN PEAS -1/2 CUP
• GREEN CHILLIES -3-5
• CUMIN SEEDS-1/4 TEASPOON
• KHUS KHUS -1/2 TEASPOON
• GRATED COCONUT-1/2 CUP
• GINGER-A SMALL BIT
• CLOVES-2
• CARDAMON-2
• CINNAMON-1 SMALL STICK
• CURD-1 CUP
• SALT TO TASTE
• OIL-2 TEASPOONS

METHOD

• Roast the khus khus and soak it in a little curd.
• Remove the seeds from the green chillies.
• Cut all the vegetables and onions into small pieces.
• Heat the oil.
• Fry the Cumin seeds,cinnamon stick,cloves and cardamom.
• Now add the ginger,garlic ,chilli seeds chopped onions and coconut.
• Saute till the onions are transparent over low heat taking care that the contents do not brown.
• Grind  the khus khus to a smooth paste.
• Then,grind the sauteed mixture with a little curd.
• Boil the vegetables with enough salt and water till done.Drain.
• Now, mix the ground masala and the boiled vegetables.
• Simmer for 10 minutes .Add the remaining beaten curd and sugar and simmer taking care not to boil over high flame.
• 
  
• Serve hot with rotis or pulavs or even plain rice.

Linking to

http://zestysouthindiankitchen.com/2014/09/hearth-soul-blog-hop-september-3rd-week.html

RAW BANANA MASALA FRY

This is a simple ,spicy and tasty Raw Banana Masala Fry which is so easy to prepare and needs very little oil too...


INGREDIENTS

• RAW BANANAS-2
• CHILLY POWDER-2 TEASPOONS
• TURMERIC POWDER-1/4  TEASPOON
• GARAM MASALA POWDER -1 TEASPOON
• SALT TO TASTE
• OIL  -ABOUT 2-3 TABLESPOONS

METHOD

• Peel and slice the raw banana into 1/4 cm thick slices.
• Mix the powders with enough water to make a coating batter.
• Coat the raw banana slices with the masala batter and marinate for some time.
• Now,heat a shallow pan and put these slices with the marinade and also add a little water and boil for some time stirring well so they do not stick to the pan.Let the water evaporate and the slices become soft.
• Now add a little oil now and then and gently shallow fry them till they roast well.
• Serve with any Indian main course.

BOONDI RAITHA /KAARAABOONDHI PACHADI

Here is an absolutely tasty raitha that can be fixed in a minute.....


INGREDIENTS

• BOONDHI  / KAARABOONDHI - 1 CUP
• FRESH CURD-1 1/2 CUPS
• JALJEERA POWDER -FEW PINCHES
• CHILLI POWDER -FEW PINCHES
• SALT TO TASTE

METHOD

• Beat the curds with very little salt to a smooth paste.
• Add the boondhi to the curd .Stir well.
• Sprinkle jaljeera and chilli powder over it.
• Serve immediately or within 1/2 an hour.

This is a great side dish for any pulav,biriyani or parathas -especially stuffed parathas or theplas.

PANEER BELL PEPPER BHURJEE

Colorful bell peppers/capsicums are always a treat to the eyes and what is a better way to eat a rainbow than throwing in a few colorful bell peppers into your meal...


Here is a tasty ,healthy and nutritious side dish made with capsicums and freshly prepared cottage cheese/paneer....


INGREDIENTS

• MILK- 1 LITER
• LIME JUICE-2 TEASPOONS
• RED/GREEN/YELLOW BELL PEPPERS-1 EACH (purple ones too,if available)
• TOMATOES-1
• ONIONS-2
• GREEN CHILLIES-4-6
• CUMIN SEEDS-1/2 TEASPOON
• OIL-2 TABLESPOONS
• SALT TO TASTE

METHOD

• Chop the vegetables and green chillies into small pieces.
• Boil the milk. Add the lime juice when the milk just boils and let it curdle.
• Leave the milk aside and strain. Keep the drained paneer aside.
• Heat the oil in a shallow pan.Fry the cumin seeds.
• Add the chillies,onions ,tomatoes and bell peppers ,salt to taste and saute till they are soft.
• Now ,add the freshly prepared paneer and stir well.
• Simmer for a few minutes.
• Remove from heat.
• Serve hot with rice or rotis/ Indian breads.

Linking to...http://zestysouthindiankitchen.com/2014/09/hearth-soul-blog-hop-labour-day-edition.html


http://mykitchenodyssey.blogspot.in/2014/08/first-anniversary-give-away.html

GUJARATI KADHI

This tasty mild Kadhi is a perfect pair to Khichidi....

It is a slightly sweetish variant of the famous 

South Indian More kuzhambu...

INGREDIENTS

• CURD-2 CUPS
• WATER-3 CUPS
• GRAM FLOUR(BESAN)-2 TABLESPOONS
• TURMERIC POWDER- FEW PINCHES
• SUGAR-3 TEASPOONS
• CHILLY POWDER-1/4 TEASPOON
• SALT TO TASTE

SEASONING

• OIL-1 TEASPOON
• MUSTARD SEEDS-1/8 TEASPOON
• CUMIN SEEDS-1/4 TEASPOON
• BAY LEAF-1
• CLOVE-2
• CINNAMON-2 SMALL BITS
• GINGER-FEW JULIENNES
• GREEN CHILLY(SLIT)-1
• RED CHILLY -1
• ASAFOETIDA-FEW PINCHES
• CURRY LEAVES AND CORIANDER LEAVES-FEW

METHOD

• Mix together the water,curd,salt,sugar,chilly powder ,turmeric powder and gram flour.Beat well till it is smooth and lumpfree.
• Heat the oil in a pan.
• Splutter the seasonings.
• Add the beaten curd mixture.
• Simmer over low heat ,stirring continuously to avoid curdling for 5 minutes.
• Make sure it thickens but never raise the heat.

Serve hot with KHICHIDI  Gujarati style...

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