Friday, September 3, 2010

Gujrathi Khadi


For Khadi -

Gram Flour/Besan - 2 tbs

Plain yogurt (curd/dhai) - 1 cup

Salt - to taste

Dry date (Khajur) - 1 or Sugar or Agave nector - 1 tsbs

Water - 1 cup

For tempering-

Ghee - 2 tbl spns
Mustard seeds- 1 tbl spn

Methi (Fenugreek) Seeds- 1 tbl spn
Dry red chilli - 2 nos

Hing - a pinch

Curry leaves - few


In a bowl, mix basen, yogurt, and salt. Mix well if you have a hand-blender use it to give a good whip. This is key to making a good Khadi.

Put this mixture on heat at low and let it simmer for few mins. Add the dry date and the sugar. Keep stirring otherwise it will become too solid, if need add water. The consistensy should be runny and a little thicker than water.

Once you see lot of foam on top it is done. Remove from heat.

Now take ghee in a pan, once it is hot add all the ingredients listed under tempering one by one. So add mustard and let it sputter then add the curry leaves then the methi seeds then the red chilli and lastly the hing. Now immediately pour this on top of the Khadi.

Serve with plain rice and papad and pickle.

Serve it warm. :)