|
|
|
|
|
|
|
|
Ingredients
For kadhi:
3 cups buttermilk (slightly sour)
1/2 cup gramflour (besan)
1/2 tsp. each cumin & mustard seeds
3-4 pinches asafoetida
1/2 tsp. red chilli powder
1/2 tsp. coriander seed powder
1/2 tsp. turmeric powder
Salt to taste
1 tbsp. ghee
2 medium papadsFor badi:
3/4 cup gram flour (besan)
1 tsp. red chilli powder
1/4 tsp. cumin powder
Salt to taste
2-3 pinches asafoetida
15-20 ajwain seedsMethod:
For badi:
- Mix all ingredients.
- Add some water to make a thick gooey paste.
- Put 2 cups water to boil in large vessel.
- When boiling starts, pick up a portion of paste in hollow of all fingers joined.
- Drop small teardrop shaped lumps into boiling water, by pushing batter down with thumb.
- Repeat for all batter. Do not wipe container clean.
- Pour buttermilk in this container and mix in all leftover batter on container sides.
- Keep aside. Allow the badis to boil in water for at least 15 minutes. Add more water if required. Keep aside.
For kadhi:
- Mix all dry masalas and salt in 1/2 cup water. Keep aside.
- Blend flour into buttermilk till smooth. Keep aside.
- Heat ghe in a heavy saucepan.
- Add seeds, asafoetida, allow to splutter.
- Add masala water, stir and simmer till fat floats on top.
- Spoon out this top fat, keep aside for garnishing.
- Add buttermilk mixture to pan, stir continuously till it boils.
- Add badis, water and all, stir till boiling resumes.
- Simmer and cook for 7-8 minutes, add more water if too thick.
- Break papads int0 1-1/4 squares roughly.
- Separate each and add to kadhi, stirring simultaneously.
- Boil for a minute more.
- Serve hot with chappatis or steamed rice.
Making time: 30 minutes
Makes: 5 servings
Shelflife: Best fresh (few hours at room temperature)
Nutritive value per serving:
Protein 6.89gms Fat 7.35gms Minerals 1.09gms Fiber 1.25gms Carbohydrates 17.7gms Energy 169.9kcal
Pajushan Specials Index
|
home | saroj cookbook | amul recipes | contributions | features |glossary | tips | mailbag | ask saroj | links
|
