for tempering
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dried redchillies
pinch of asefotedia
in a vessel mix butter milk, besan, salt, sugar until blended. Heat oil add cumin seeds and mustard seeds. When mustard seeds start to pop, add asefotedia and redchillies. Now add the butter milk mixture, cilantro and green chillies. Cook on very low heat for 15 min or till the besan loses it's raw smell
Answers
February 6, 2010
http://korasoi.blogspot.com/2009/10/peas-and-paneer-kadhi-indian-yogurt.html
This is my recipe. You can adapt it and omit the peas and paneer for a really authentic Gujarati kadhi. Enjoy!
February 9, 2010
Gujarati kadhi
2 tablespoons besan
2 cups buttermilk
few sprigs cilantro finely chopped
1/2 teaspoonful grated Ginger
2 green chillies finely chopped
1/2 teaspoonful sugar
for tempering
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dried redchillies
pinch of asefotedia
in a vessel mix butter milk, besan, salt, sugar until blended. Heat oil add cumin seeds and mustard seeds. When mustard seeds start to pop, add asefotedia and redchillies. Now add the butter milk mixture, cilantro and green chillies. Cook on very low heat for 15 min or till the besan loses it's raw smell
heat oil, add cumin see