GUJARATI KADHI RECIPE

• Ingredients:
• 2 Cups Sour Curd
  4 tsp Besan
  1/2 inch Ginger, chopped
  2 Green chillies, chopped
  Salt To Taste
  Handful Corainder leaves
  2 tsp Oil
  1 Pinch Turmeric powder
  1/2 tsp Cinnamon powder 
• Seasonings:  
• 1/4 tsp Mustard seeds
  Few Curry leaves
  1 Pinch Asafoetida 

• Preparation:
• Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well.
  Make a paste of ginger, chillies, cinnamon and corainder leaves.
  Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil again.
  Heat oil in a pan, add all seasonings. Fry until they splutter.
  Pour this seasonings over guajarati kadhi. Garnish with corainder leaves and serve hot with rice.

Kathiyawadi Khichdi

Ingredients:
Rice: 1 cup
Green onion : 3 medium sized
Garlic : 2)
Beans : 1/2 cup, chopped
Green peas : 1/2 cup
Brinjal : 1 medium sized
Tomato : 1/2 cup, chopped
Curry leaves : 8 - 10
Green Chilli : 3 chopped
Red chilli : 2 table spoon
Asafoetida (Hing) : a pinch
Salt : to taste
Garam masala : 1/2 teaspoon
Turmeric powder : 1/2 teaspoon
Mustard seeds : 1 teaspoon
Jeera : 1 teaspoon
Oil : 3 tablespoon
Ghee : 2 tablespoon

Method of preparation:
Peel and chop the green onions, beans, brinjal, tomato and green peas. Wash and chop the green chillies. Peel and mince the garlic. Clean, wash and chop the coriander leaves. Wash and soak the rice for half an hour. Drain the water. Fry onions in a combination of ghee and oil. When the onions are light brown add the cumin seeds, minced garlic and green chillies. Then add the red chilli powder, turmeric powder, mustard seeds and garam masala powder. Fry for a while, put in the rice and fry for 2-3 minutes. Add beans, green peas and brinjal to it. Pour in warm water till it is about two inches above the level of the rice. If the water dries up, more warm water may be added. Add salt and hing. When the water starts bubbling, lower the heat and simmer till rice is cooked. Sprinkle coriander leaves on top before serving.

Serve hot with dahi / curd.