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urati Kadhi

urati Kadhi

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Published by Karthik Shan

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Published by: Karthik Shan on Jul 04, 2012
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07/04/2012

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urati Kadhi
 
 A very easy & tasty main dish, goes well with steamed rice in Gujarati cuisine !!
 
Serves: 3
 
 Ingredients
 
For besan
 – 
curd mixture:
 2 tablespoon gram flour (besan / kadala maav) 200 ml curd ¼ teaspoon turmeric powder ½ teaspoon salt 1 cup (200 ml water) 
 Method 
 
 Blend curd, gram flour, turmeric powder and salt in a blender or Tupperware quick shaker until creamy and smooth. Finally, add 1 cup ( 200 ml) water and blend again well.
 
Other ingredients
 1 green chilli½ - inch piece chopped ginger 1 teaspoon sugar 4 curry leaves 1 teaspoon oil / ghee 1 teaspoon cumin seed powder (jeera powder) 
 Method 
 
 Make a smooth paste of green chilli and chopped ginger.
 
 In a bowl, mix blended gram flour 
 – 
curd mixture, ginger 
 – 
chilli paste, sugar and curryleaves. Gently mix well and cook on a low heat for 10
 – 
12 minutes. Stir occasionally.
 
 In a small pan, heat ghee or oil. Add jeera powder and stir well on a low heat for 30 seconds.You will get a nice aroma. Pour this seasoning over kadhi and serve with steamed rice.
 
 
Gujarati Style Khichdi
 
Serves: 3
 
 Please use same measuring cup to measure dal, rice and water.You will need 
 1 cup rice (100g)1 cup moong dal / split yellow gram(100 g)1 teaspoon ghee1/2 teaspoon jeera (cumin seeds)1 green chilli (dark green color)1/2 - inch ginger, finely chopped6 peppercorns1 stick cinnamon1/4 teaspoon asafoetida (hing)1/4 teaspoon turmeric powder1/2 teaspoon salt (or to taste)5 cups hot water
 Method 
 Wash and soak the moong dal and rice together for 15 minutes. Drain out water.In a large pan, heat 1 teaspoon ghee. Add cumin seeds and fry till fragrant.Add chopped green chilli, ginger, cinnamon, peppercorns, asafoetida and turmeric powder.Saute well on a low to medium heat for 2 - 3 minutes or until crisp.Add drained rice and dal. Mix well.Add boiled water (5 cups) to the rice - dal - seasoning mixture. Add salt to taste.Cover with a lid and cook on a low heat for about 25 minutes or till the khichdi is slightlymushy.Serve hot with ghee (Please remove chopped green chillies when serving).
 
 
Tomato Paneer Curry (Easy & Homestyle method)
 
 A tasty paneer curry, made of minimum ingredients. Goes well with rotis / pulao / ghee rice
 / rice …
 
Serves: 2 - 3
 
 Ingredients
 1 tablespoon oil 1 onion, finely sliced or chopped 
½ teaspoon red chilli powder 
 
1 teaspoon coriander powder 
 
¼ teaspoon turmeric powder 
 2 tablespoon tomato puree 1 cup (200 ml) water ½ to ¾ teaspoon salt (or to taste) 200 g paneer, cut into desired shape and size 3 teaspoon (1 tablespoon) fresh cream 1 teaspoon chopped coriander leaves 
 Method 
 
 Dilute red chilli powder, coriander powder and turmeric powder in 1 tablespoon water. Keepit ready (spice mix).
 Heat 1 tablespoon oil in a pan / kadai. Add chopped / sliced onions and fry till golden coloron a medium to low heat. Add diluted spice mix and stir on a low heat for 2
 – 
3 minutes until the raw smell goes. Add tomato puree, 1 cup (200 ml) water and salt to taste. Cover with a tight lid and cook on amedium to low heat for 10
 – 
12 minutes until slightly thickens.Add paneer pieces and mix well. Cover with a lid and cook again for another 5 -7 minutesuntil done and softened. 

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