Kadhi

Kadhi is a yogurt preparation that goes well with rice and goes well with the heavy greasy food to change the taste. Like Daal Chawal, Kadhi Chawal, Khichadi Kadhi are the combinations used commonly. Generally Kadhi replaces soups, rasam, daal. Moong Chawal and Kadhi or Rajma Chawal Kadhi type of triplets are popular also.

Ingredients (Serves 2):

• Yogurt 1 cup
  
• Besan 1/2 cup
• Kadhipatta ( Curry leaves ) 2 twigs
  
• Ajwine 1/4 tsp
• Methi (Fenugreek) 1/2 tsp
• Jeera (Cumin ) 1/2 tsp
• Rai (Mustard seeds) 1/2 tsp
• Hing (Asafoitida) 1/8 tsp
• Ginger paste 1/2 tsp
• Subrus 2 tsp ( may replace with 1 Jalapino cut in 10 circles added in Tadka)
• Salt 2 tsp
  
• Ghee (seperated butter) 2 tbsp

Directions:

1. In a bowl mix yogurt, besan, subrus, Ajwine, ginger paste, salt to make a uniform mix
2. Add 2 cups of water and mix well this is the kadhi mix
   
3. In a 3 quart pot put ghee at medium heat for making tadka
4. Ghee is hot enough when single mustard seed added makes sound, reduce heat and add all the mustard seeds
5. Add other ingredients in given order, Jeera, Methi, hing, kadhipatta (and Jalapeno)
6. Partially cover the pot and add 1 cup water
7. Add kadhi mix and stir to make a uniform mix. At this stage one can adjust the consistancy by varying the water quantity
8. Let it boil on medium heat

One can add Pakode(fritters) to make Baddon ki kadhi or Childa (spicy pancake) or Gutte
to the boiling kadhi at the end. Kadhi has an appetizing effect.

Cucumber Raita

Raita is generally a semi-liquid preparation with a yogurt base. It usually goes well with greasy food. Cucumber, doodhi, and boondi raita are well known types of raita. Since yogurt is used, tadka should be made of ghee (separated butter).

Ingredients (Serves 4):

• Cucumber about 5" long and 1- 2" diameter
• Ghee (separated butter) 1 tbsp
  
• Jalapeno about 2" long sliced in to 10-12 circles or 1 tsp crushed pepper
• Mustard seeds 1/2 tsp
• Cumin seeds 1/2 tsp
• Fresh green cilantro finely chopped 1tbsp or dried crushed mint leaves 1/2tsp
• Salt to taste
• Yogurt or sour cream
  

Directions:

1. Peel cucumber and shred it using larger mesh or dice it to very small size pieces
   
2. In a pan put ghee and heat till a mustard seed added makes sound, at this point add all mustard seeds. when they stop making noise add cumin seeds followed by jalapeno or crushed pepper. Take off the heat. For jalapeno make sure that all pieces get fried. crushed pepper does not need extra frying as it is dried.
3. Add cucumber, cilantro or mint and mix well and let it cool down to room temperature.
   
4. Add yogurt, salt and mix well.

In cucumber raita chopped tomato can be added also. Use of sour cream increases calories but gives thicker consistency to use it as a dip with chips. Doodhi raita can be prepared similarly but in step 3 steam it for 3 minutes. Roasted bellpepper raita is made by substituting bell pepper in place of cucumber. On picnics and barbecue parties it is a good addition