Ever since I moved to Ahmedabad, my taste buds have started adapting to the sweetish Gujarati food. Adding jaggery is not uncommon in Konkani cooking, but it manages to balance with ingredients that bring the sour and spice into that dish.
I never really liked anything sweet, and definitely not when I had it with rice, so the Gujarati dal and kadhi were not exactly on my list of favourites. Over the last few years and over the many many Gujarati thalis that I have enjoyed, I have developed a taste for the sweetish kadhi and the dal and now, I actually enjoy it.
Kadhi is a staple in all Gujarati homes and generally had with khichdi and roasted papad. Its a soothing comforting meal, especially when the weather is a bit cloudy or cold. This kadhi is really fast to make and you have it ready in less than ten mins. So, its my quick fix dish in a food emergency.
Last week I met a friend for lunch and decided to make pooris for my little one, once I picked him up. I always have some shrikhand stocked at home, since my son adores it and loves it with pooris. TH was not supposed to be there for lunch. But as luck would have it, he called saying he was 5 mins away from and home and will have lunch before he proceeds for his next meeting.
Made khichdi, kadhi and pooris. Served this with pickle and shrikhand and it actually turned out to be one super fast yummy lunch for TH and my son.
As part of my project of updating my old posts with pictures, I made this bread pudding again. This, surprisingly, is the most read post on my blog. Its a simple quick and healthy dessert. Give it a try. Check out my post here
What you need -
2-3 tbsp besan / chickpea flour
1/2 cup curd / plain yoghurt
1-2 green chillies
1/4 tsp turmeric powder
1 stick cinnamon
1/2" piece ginger
1 tsp salt
1-2 tbsp grated jaggery (depending on how sweet you like it)
3 cups water
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
a few curry leaves
a pinch of asafoetida
1 red chilli broken into 2-3 pieces
What you do with it -
Mix the besan along with the curd in a bowl. Add the turmeric powder and water.
Beat this well using a whisk, electric beater or the simple Indian wooden churn
Slit the green chilli and slice the ginger. Add this to the bowl too
Add the salt and jaggery
Drop in the cinnamon and bring this to a boil, on a low flame, stirring every few minutes to ensure it does get too thick
Allow to simmer for 5 mins
For the tempering, heat the oil in a small pan and pop the mustard seeds and cumin seeds. Add asafoetida and then the red chillies and curry leaves
Take the kadhi off the heat and add the tempering
Serve hot with khichdi, pickle and papad