Khadhi

This is an accompaniment with almost all khichidi dishes. Both together make a wholesome balanced meal by themselves any time of the year especially appealing on a cold, rainy evening, since both dishes are served piping hot and have a porridge like consistency. Most Indians are used to making kadhi in some form or other. So you can make ad ustments to the basic recipe as per your liking. !g you may add choice vegetables or ghatta or few piece of papad "raw to boil with kadhi# or spinach and feaugreek leaves. Ingredients $ cups slightly soured buttermilk % tbsp gram flour & tsp wheat flour &'( tsp clove'cinnamon pwd "or use whole# & bayleaf few grains methi leaves & tsp each cumin ) mustard seeds & stalk curry leaves % whole red chilles &'% red chilli crushed salt to taste &'% tsp sugar & tbsp ghee % pinches asafoetida &'( tsp turmeric chopped coriander Method &. Mi* flour and butter milk well with a hand mi*er or whipper. Strain. %. +eat ghee in a saucepan, add seeds, leaves, whole chilli and buttermilk. $. Stir continuously adding crushed chilli, salt, sugar, turmeric and asafoetida. (. ,llow to come to boil before you stop stirring. -. ,llow to simmer on low heat stirring occasionaly till the ghee tends to float on top and the mi*ture does not taste floury. .. Serve piping hot garnished with coriander. /akodi Khadhi

Ingredients For pakodis: &'% cup gramflour &'% tsp. red chilli powder salt to taste % pinches asafoetida For kadhi: $ cups sour buttermilk & &'% tbsp. gramflour & stalk curry leaves $ green chillies &'% tbsp. coriander chopped &'( tsp. turmeric powder &'% tsp. red chilli powder &'( tsp. dhania "coriander seed# powder &'% tsp. each cumin and mustard seeds $ pinches asafoetida & papad broken into &0s1uares & tbsp. ghee Method For pakodis: &. %. $. (. -. .. For kadhi: &. Mi* salt, chilli powder, turmeric, dhania powder in some water to make a thin paste. %. +eat ghee in a saucepan, add seeds, asafoetida, allow to splutter. $. ,dd curry leaves, chillies, stir, add masala paste. (. ,llow to simmer for %4$ minutes. -. 6ith a tbsp. lift the oil that floats on top, keep aside. .. ,dd pakodis with water. Bring to a boil. 7. Mi* flour into buttermilk till no lumps are left. 8. ,dd and stir continuously till boil is reached. Mi* ingredients, add some water and make a thick batter. /ut plenty of water "&'% litre# to boil. /ick up some batter on cupped fingers. 2rop big droplets of batter into the boiling water. 3epeat for remaing batter. ,llow to boil till cooked "&-4%5 minutes#. Keep aside.

9. Simmer on low for &5 minutes. &5. ,dd coriander, papad "separated#, and the oil kept aside. &&. Stir gently, bring back to boil and cook for & or % minutes. &%. Serve hot with rice, parathas, etc. Making time: /akodis4$5 minutes, Kadhi4%5 minutes Makes: ( servings