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Gujrati Kadhi

Posted by Dipti Shah on March 19, 2009


* 1 cup Yogurt ( homemade or Pavel’s)
* 2 1/2 cups water
* 1 tbsp besan
* 3 green thai chiilies — slit into halves
* 1 inch ginger grated
* 4/6 curry leaves
* 1/2 tsp jeera
* 1/2 tsp rai
* 2 whole dry red chillies
* sugar to taste
* salt to taste
* 1 tbsp oil


1. In a kadhai mix yogurt & 2 cups of water. Mix well so that the liquid is homogeneous.
2. In a small bowl mix sieved besan & 1/2 cup of water. Make sure that the besan has completely dissolved & no lumps are left. Mix this besan paste/liquid with the yogurt liquid.
3. Put the kadhai to boil on slow/med-low flame or setting.
4. to this add curry leaves, slit green chillies, salt, sugar & grated ginger. Mix well.
5. On the other side, heat oil in a small small kadhai or vagharu.
6. When hot, remove from heat, add rai, jeera, hing, red chiilies & turmeric powder. Mix well put on heat again for 10 secs & pour this vaghar on top of the kadhi which is getting boiled.
7. Serve hot with hot rice, bhinda nu shaakh & fresh raw mango pickle.

Heat the kadhai mix on med-Low/ low flame lonely. Stir the mix frequently.


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