Kadhi - Yogurt Soup

Kadhi

In my family, we call it paki (cooked) kadhi, as we boil the buttermilk mixture and let it cook. The other one  is kachi (raw) kadhi  in which the heat is turned off right after adding buttermilk!

2 Cup Buttermilk or Yogurt

2 Cup Water

3 Tb Sp Besan/Chickpea flour

1 Paper Serrano /Jalapeno

1/2 Inch of Ginger

8-10 Curry leaves

1 Whole Dry Chili

1/2  T Sp Cumin Seeds

1/2 T Sp Mustard Seeds
A Pinch of Asafoetida/Hing
1 Bay leave, 3-4 Whole Cloves, 1 Cinnamon stick (Optional)
Salt to taste
2 Tb Sp Sugar

2 Tb Sp Oil

1 T Sp Cumin-Coriander Powder

1/2 T Sp Garam Masala

Cilantro for garnishing (Optional)

• Whisk yogurt and chickpea flour, add water and add salt, cumin-coriander powder, chopped paper, ginger, curry leaves.
• Head oil in a soup pan, add mustard and cumin seeds. 
• After seeds crackle, add whole dry chili, bay leave,cloves, cinnamon and hing followed by the yogurt-chickpea flour mixture.
• Stir continuously to avoid lumps and boil about 10-15 minutes. When it gets little thick, it is ready!
• Add Sugar and Garam Masala. 
• Serve hot with Rice/pulav.

NOTE:

1. You can even add Turmeric
2. Skip sugar if you prefer little sour taste.
3. You can even add green leafy vegetables for variations. Cook the leafy veggies,before adding buttermilk mixture.
4. If you taste raw yogurt, then kadhi is not cooked, you may have to boil it until raw smell/taste of yogurt and besan are gone.

Tomato Chutney

Mungdal dosa with Tomato Chutney

Tomato Chutney

3 Tomatoes
2 Small Green Pepper (I used Pepper Serrano)
1/2 Inch of Ginger

1/2  T Sp Cumin Seeds
1/2 T Sp Mustard Seeds
A Pinch of Asafoetida/Hing

1 Bay leave
Salt to taste
1/2 T Sp Sugar
1 T Sp Turmeric Powder
1 T Sp  Coriander-Cumin Powder
1/2 T Sp Paprika
2 Table Spoon of Oil
Cilantro

• Cut the tomatoes into very small pieces
• Finely chop the ginger and  Pepper Serrano
• Heat Oil in a small Pan, Add mustard and Cumin Seeds. After Seeds crackle, add hing.
• Add Bay leave and chopper ginger and Pepper 
• Add Tomatoes and add turmeric and other spices.Cook until until tomatoes blends nicely (About 5-10 minutes)
• Add Sugar and turn the heat off after a minute, at last add cilantro

Chhole Chat

Chhole Chat

1 Can Garbanzo beans
1 medium size Potato
1 Small Onion
1 Tomato
2 Small or 1 big Pepper Serrano
2 T Sp Chat Masala
1/2 T Sp Garam Masala
1/2 T Sp Red Chili Powder
1 T Sp Dhana-Jeera (Coriander - Cumin) Powder
2 Tb Sp Chopped Cilantro
2 Tb Sp Lemon Juice

• Boil Potato and cut into small cubes
• Chop Onion and tomato into small pieces
• Cut Pepper Serrano into very small pieces
• Remove water from canned garbanzo beans
• Mix all the ingredients very well
• You can refrigerate the chat and serve it cold. If you wish, you can add amli chutney, green chutney acording to your taste.

Broccoli - Potato Sabji

Broccoli - Potato Bhaji

2 Big Broccolis - cut into small florets
2 medium potatoes 
1 Tomato
1/2  T Sp Cumin Seeds
1/2 T Sp Mustard Seeds
A Pinch of Asafoetida/Hing
Salt to taste
1 T Sp Turmeric Powder
1 T Sp  Coriander-Cumin Powder
2 Small Pepper Serrano
5 Tb Sp. Oil

• Remove skin form the potato and cut into small cubes
• Cut broccoli into medium florets
• Heat oil in a pan, add mustard and cumin seeds 
• Add hing and Broccoli and potatoes, mix well. Let it cook until 1-2 minutes
• Add all spices and a little water enough to cook the vegetables (About 4-5 table spoons)
• When potatoes are little tender, add tomato. Cover and cook thoroughly.

Suki Bhaji

Sukhi Bhaji 

4 Medium size potatoes
1/2  T Sp Cumin Seeds
1/2 T Sp Mustard Seeds
A Pinch of Asafoetida/Hing
Salt to taste
1 T Sp Turmeric Powder
1 T Sp  Coriander-Cumin Powder
2 Small Pepper Serrano
1 T Sp Chopped Ginger
7-8 Curry Leaves (Optional)
1 Small Roma Tomato
2 Tb Sp. Oil
Cilantro

• Boil the potatoes and remove the skin
• Cut into medium chunks and sprinkle salt, coriander-cumin powder. Also add tomato pieces, chopped pepper,ginger, curry leaves  
• Heat oil in a Pan, add Mustard seeds, Cumin Seeds and hing
• Add turmeric and the potatoes
• Mix well and make sure not to mash the potatoes. Keep on the stove for about 2 minutes and garnish with cilantro.
• Serve hot with Thepla or Paratha  and fried green chili

Sev Usal

Sev Usal

1/2 cup Kala Chana (chickpeas)
1/2 cup Vatana (Peas)
1 Small or Medium Potato
1 T Sp Turmeric Powder
1 T Sp  Paprika
Salt To Taste
2 Cloves Garlic - Chopped
1 Small Onion - Chopped
2 Green Chili - Finely Chopped
1/2 inch Ginger - Finely Chopped
2 Tb Sp Oil
1/2 T Sp Mustard Seeds
1/2 T Sp Cumin Seeds
A Pinch of Asafoetida/Hing
2-3 Cloves
1 Whole Dry Red Chili
4-5 Whole Black Pepper Corns
1/2 T Sp Garam Masala

For Serving
Chopped Onion
Chopped Tomatoes
Cilantro
Sev
Green Chutney
Amli Chutney

• Soak Chana and Vatana overnihgt or atleast for 3-6 hours
• Pressure Cook Chana, Vatana and Potato
• Remove skin from potato and cut into small pieces
• Heat oil in a big pan, when the oil is hot enough add mustard seeds.
• After mustard seeds crackle, add Cumin seeds, Cloves, Pepper Corns, Dry Red chili, Garlic and hing.
• Add onions and let it cook until it becomes translucent
• Add Turmeric, Paprika, salt , Cumin-Coriander powder, green chili, Ginger.
• Mix everything well and add precooked vatana,chana and potatoes. If you wish you can use the water that was used to cook peas and potatoes
• If Usal is dry, add some more water and boil it for about 10-15 minutes
• Add garam masala

Serving

• In a bowl, take usal and pour little bit amli chutney, green chutney on it. Also add  onions, tomatoes , cilantro and Sev. Server hot.

Sev

Sev

2 Cup Besan
Salt to taste
Water
Oil for frying

• Add salt and water in to besan and make very soft dough.
• Heat oil in a frying pan.
• In the Sev making machine, use thin sev plate. Fill dough and make sev into batches. 
• Fry on both sides and let it cool down
• Fill in any airtight container, this sev can be used in many Indian chat (Indian street Food)