Recipe of Guajarati Kadi Main Ingredient: Buttermilk, Preparation Time: 10-15 minutes Cooking Time: 20-30 minutes Servings:4

Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. Buttermilk 3 cups Gram flour (besan) 2 tablespoons Salt to taste Ginger-green chilli paste 1/2 teaspoon Pure ghee 1 tablespoon Asafoetida a pinch Cumin seeds 1/2 teaspoon Cloves 1-2 Cinnamon 1- inch stick Curry leaves 7-8 Jaggery (gur),grated 1 tablespoon Fresh coriander leaves, finely chopped 2 tablespoons

METHOD of Preparation: Pour buttermilk in a deep bowl. Add gram flour and mix well with a whisk. Add salt and ginger-green chilli paste. Whisk well adding one cup of water. Heat ghee in a pan. Add asafoetida, cumin seeds, cloves, cinnamon and curry leaves. Saut till cumin seeds start changing colour. Add the buttermilk mixture and cook, on low heat, stirring continuously for five minutes. Add Jaggery and stir well. Boil for another five to eight minutes. Garnish with fresh coriander leaves and serve hot. This dish is preferred during Monsoons. Tastes well with both Chapatti (Indian Flat Bread) and Rice.