Moving is tough work and while I am still unpacking the boxes (does that ever end??), I made sure the kitchen was set up and functioning on 'Day One'. Now where have I hear that phrase lately?? LoL, but seriously - I needed the inspiration and the creativity to survive the sheer tediousness of the move, the packing, and the unpacking. And what better way to unwind at the end of a long day than to bring together cereals, lentils, vegetables, and spices and watch them transform into beautifully creative meals - with mouth-watering appeal....
While I am sure that many a blog here will find its way linked to 'the move', I think enough said about it for the present. Onto a dish that turns up in many an Indian home on cold winter evenings. It is heartwarming, delicious, nutritious, and wholesome - it is Gujarati Kadhi. Golden and creamy, yet amazingly light on the stomach, this Kadhi is best served with fresh steamed Basmati rice, and a dollop of ghee!!
1/3 cup chickpea flour
1 cup yogurt
2 cups water, warm
1 tbsp sunflower/canola oil
1/2 tsp mustard seeds
1/2 tsp cumin
1/4 tsp fenugreek seeds
8 black peppercorns
2 dried red chillies
6-8 curry leaves
1/2 tsp turmeric
Salt, to taste
1 tbsp ghee
1/2 tsp coarsely grated red chilli powder
- Pour the oil into a deep, heavy bottomed pan. When hot, reduce the heat to medium.
- Add the cumin, mustard seeds, fenugreek seeds, peppercorns, cloves, and red chillies to the oil.
- When the mustard seeds begin to pop, and a fragrance emerges from the pan, add the warm water into the spices. Take care when doing this as the oil can sputter when water is added.
- Now mix the chickpea flour, turmeric, salt, and the yogurt. Blend well so that the mixture is free of any lumps.
- Gently pour this mix into the the water and spice mixture.
- Cook the Kadhi on a medium heat stirring constantly. You will notice the mixture thicken and acquire a deeper yellow colour.
- The Kadhi is ready when you can no longer taste the rawness of the chickpea flour. set aside.
- Prepare tempering by heating the ghee in a small shallow pan. When warm, add the red chilli powder. Pour over the Kadhi.
Like this recipe. Tried it. Leave me a comment:)
All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007-2013. All Rights Reserved. Kindly do not reproduce without permission.