My favourite version of Kadhi is hot, sour and slightly sweet. Traditionally, we eat Kadhi with rice, khichdi or rotli. It can be a one-bowl meal you enjoy with a spoon and nothing more.

Where does Kadhi come from?

Kadhi is a dish with roots and shoots in multiple South Asian cultures. Across India it is prepared in many regions. Each take has its’ own unique nuances specific to the land and local tastes.

The dish almost always contains gram flour (besan or chickpea flour) as a thickening agent. Many versions use yoghurt, but not all. Spices and additional ingredients also vary from region to region. Let’s explore some of these.

Note that within regions, there are a number of variations of Kadhi. Below is simply a high-level exploration of some popular variants.

Gujarati Kadhi

Sour, spicy, sweet and usually very fluid in consistency. This is the Kadhi we will make today. It’s the version I’ve grown up with. This version of Kadhi is prepared with a sour yoghurt and chickpea flour base. The spices, of which there are many, are aromatic but added in moderation.

We typically eat this Kadhi with rice, rotli or khichdi. It’s often a thali addition, as well as popular on wedding menus.

In Gujarat, a variation of Kadhi called Fajeto is prepared with fresh mango for a fruity take on the dish. Bhinda (okra) ni Kadhi is a popular style in Gujarat, too.

Punjabi Kadhi

Often thick in comparison to the Gujarati counterpart, Punjabi Kadhi is soul in a bowl. It’s traditional to serve this type of buttermilk-based Kadhi with Pakoda; these are fried besan dumplings which fill out the Kadhi beautifully. A side of rice is not uncommon either.

The spices in Punjabi Kadhi usually include (but are not limited to): Cumin, black peppercorn, red chilli, fenugreek and turmeric. The Pakoda often contain onions, methi and other spices so this style of Kadhi certainly does not lack in the flavour department.

Sindhi Kadhi

A vegetable-packed flavour ride. Sindhi Kadhi requires you to first roast the besan for glorious nutty notes. A concoction of tamarind pulp, curry leaves, jaggery, spices and an array of vegetables then go in. Serve hot and sour Sindhi Kadhi with rice and maybe some papad for a balanced one-bowl meal you’ll crave often.

Vegetables in Sindhi Kadhi often include potatoes, drumsticks, okra and cluster beans.

Rajasthani Kadhi

Rajasthani Kadhi is yet another delicious style of Kadhi. The tempering (tadka) is usually left until the end and then poured on top once the gram flour and sour yoghurt mixture is ready. Serve it plain with rice, with Pakoda or with gatte (boiled gram flour dumplings) or millet roti for a filling meal.

Other Rajasthani Kadhi recipes call for whey in place of yoghurt. This style of Kadhi is thinner and lighter in appearance. The hot and sour flavours of this nutritious version shine.

Maharashtrian Kadhi (Takachi Kadhi)

Takachi Kadhi is a sour yoghurt and gram flour Kadhi, usually without Pakode. Indeed, it resembles the Gujarati style of Kadhi I grew up eating most closely. Hot and sour flavours and a side of rice complete the meal.

Solkadhi is a yoghurt/buttermilk preparation from the Konkan region which stretches from Goa to Maharashtra. It’s typically a refreshing summer drink with the addition of kokum (sour dried mangosteen). It has a beautiful blush hue from the kokum and this ingredient also ensures this style of Kadhi boasts lip-smacking tangy flavours.

Haryanvi Hara Choley Kadhi

A style of Kadhi rich with ghee and/or homemade butter. Haryana Hara Choley Kadhi includes raw green chickpeas, seasonal greens like melon or bathua (goosefoot). The latter is a speciality of northern India and Pakistan and a common ingredient in Saag.

Serve this version of Kadhi with Pakode, roti or a side of rice.

The list goes on. There’s no shortage of unique and delicious takes on Kadhi. Indeed, I’m yet to explore the varieties of Kadhi from Pakistan.

What are the ingredients for Gujarati Kadhi?

Sour plain yoghurt, chickpea flour (gram flour/besan), garlic, ginger, chillies, ghee, mustard seeds, cumin seeds, fenugreek seeds, asafoetida, cloves, cinnamon, dried red chillies, curry leaves. turmeric, sugar, salt, fresh coriander, water.

Why does Kadhi split?

Upon contact with heat, yoghurt can often split or curdle. To prevent this, ensure you don’t heat the Kadhi too quickly. Whisk or stir the mixture all the time for even heating. Constant agitation will also mean the ingredients have time to emulsify and thicken properly.

The chickpea flour (besan) will also help to stabilise the Kadhi mixture and prevent splitting. Some say salt can cause Kadhi to curdle but this is something I am yet to experience.

Split Kadhi will look like small flecks of white yoghurt and a watery liquid, similar to what you may see in cheese making. Cooking the Kadhi too quickly can cause the fats to over-heat and separate.

What to do if Kadhi splits

It can be saved! If your Kadhi splits, add 4-5 ice cubes and wait for the Kadhi to cool down. Remove the whole cloves and cinnamon. Transfer the split Kadhi mixture to a blender and add a tablespoon of chickpea flour (besan). Blend until smooth and return to the pan.

Next, cook the mixture stirring all the time until smooth and creamy. Simmer for 15 minutes or so to cook the additional besan out. The blending will mean some spices are ground into the Kadhi but that beats a split Kadhi in my opinion! You can always do another tempering on top if you like.

How to make Kadhi sour

Please do your utmost to find the most sour yoghurt possible. It makes all the difference. I find my local South Asian shop stocks ‘desi’ style yoghurt which is a set, plain yoghurt and extremely sour. It’s perfect for Kadhi.

Of course, this may not be possible for you. The next best thing to use is Ayran or doogh (plain, still) from Middle Eastern shops. This is a savoury yogurt-based drink. It’s so delicious and makes for amazing Kadhi.

If you can’t find any of the above, feel free to add the juice of a large lemon to your yoghurt.

More recipes you may like

• Gujarati-Style Matar Bhaat
• Village-Style Khichdi
• Okra & Potato Curry
• Dudhi na Muthiya

How to make vegan Kadhi

For a dairy-free Kadhi, swap plain yoghurt for soy or coconut yoghurt. These products are not nearly sour enough for Kadhi so you may find you need to add lots of lemon juice. The yoghurt should have a seriously sharp tang before you use it.

Temper the spices in oil in place of ghee. Easy!

Is Kadhi gluten free?

Yes, this recipe for Kadhi is naturally free from gluten. Be sure any asafoetida you use is free from gluten. Most compounded asafoetida contains wheat flour so use a brand with rice flour or pure asafoetida.

How to serve Kadhi

Every regional variation of Kadhi will be served in its’ own unique way. Kadhi-Chawal (kadhi and rice) being the most common. This Gujarati-style Kadhi is typically accompanied by rice (bhaat), a simple curry like dry mung beans or okra. Khichdi is also a common side dish alongside Gujarati Kadhi.

My favourite ways to eat Kadhi are with Matar Bhaat or simply with Soft Gujarati Rotli.

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Gujarati Kadhi recipe

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Gujarati Kadhi

Gujarati Kadhi is a belly-warming concoction of spiced yoghurt and gram flour. It’s light comfort food typical of this coastal region of India, although almost every region will have its’ unique take on the dish. My favourite version of Kadhi is hot, sour and slightly sweet. Traditionally served with rice, khichdi or rotli.

Course Main Course, Side Dish

Cuisine Indian

Keyword chickpea flour, kadhi, soup, vegetarian, yoghurt

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 350 g sour plain yoghurt
• 40 g chickpea flour (gram flour/besan)
• 2 large cloves garlic crushed
• 2.5 cm piece ginger grated
• 1-2 hot green chillies minced
• 1 tbsp ghee
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp fenugreek seeds
• 1/4 tsp asafoetida
• 2 cloves
• 2.5 cm stick cinnamon or cassia
• 2 dried red chillies whole
• 12 curry leaves
• 1/2 tsp ground turmeric
• 1 tbsp + 1 tsp sugar
• 1 tsp salt
• 1.4 L water
• 2 tbsp fresh coriander to garnish

Instructions

• Place the yoghurt in a large bowl. Add the chickpea flour and whisk until smooth. Gradually add half of the water, whisking all the time to ensure lumps don't form.
• Heat the ghee in a large pan. Once hot, add mustard seeds and wait for them to finish crackling. Next, add the following ingredients in quick succession: cumin seeds, fenugreek seeds, asafoetida, cloves, cinnamon or cassia, dried red chillies and curry leaves. Cook them very briefly and don't let them burn.
• Add ginger, garlic and green chillies. Sauté for a further 30-40 seconds.
• Pour in the yoghurt mixture and stir well. Next, add the ground turmeric, sugar, salt and remaining water. Now keep this over a medium heat, stirring all the time until it comes to a boil. It will thicken as it cooks. Be sure to stir constantly until it reaches boiling point, or the Kadhi may curdle.
• Once the Kadhi comes to a boil, turn the heat down low and allow to simmer gently for 15 minutes. This will give the spices time to infuse.
• Switch the heat off, garnish with fresh coriander leaves and serve with rice, khichdi or rotli.

Video

Notes

• If you’re making the Kadhi ahead of time, you may find it thickens as it cools. Feel free to adjust the consistency to your liking by adding additional water.
• This style of Kadhi should be sour, hot and slightly sweet. The balance of these three flavour profiles is essential in Gujarati Kadhi.
• The Kadhi will keep in the fridge for up to 3 days. Store in an airtight container and heat thoroughly before serving.
• Kadhi freezes particularly well. Pack into a freezer-safe container and store for up to 3 months. Defrost at room temperature. Ensure Kadhi is piping hot before you serve.

Foolproof Indian Boiled Rice recipe

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Foolproof Indian Boiled Rice

Learn how to achieve the longest, most separate grains of rice with this easy recipe for boiled Basmati rice. Serve alongside your favourite curries and daals.

Course Side Dish

Cuisine Indian

Keyword rice

Prep Time 35 minutes minutes

Cook Time 5 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 225 g long-grain Basmati rice
• 1 L hot water
• 2 cm stick cinnamon or cassia bark
• 2 cloves
• 1 greed cardamom pod
• 1 star anise
• 1 tsp salt

Instructions

• Wash the rice in cold water three times. Discard the starchy water after each round of washing.
• Soak the rice in cold water and set aside for 30 minutes.
• Bring 1L water to the boil in a large pan. Add the cinnamon, cardamom, star anise, cloves and salt.
• Drain the soaked rice and add them to the boiling water. Boil for 5-6 minutes or until cooked but still a little on the firm side.
• Drain the rice in a colander and set aside for 10 minutes for the steam to evaporate. Fluff the grains up with a fork and serve.

Pin this recipe for later! Gujarati Kadhi

If you like this, you’ll love my recipe for Matar Bhaat

Love Sanjana

The post Gujarati Kadhi appeared first on Sanjana.Feasts.

Serve with chai for a tasty breakfast or snack. In Marathi they are known as Surali Vadi or Suralichi Wadi.

What is Khandvi?

Gujarati Khandvi (Patuli/Paturi) is a village-style rolled snack, resembling pasta in appearance but absolutely different in flavour and texture. It’s made with chickpea flour and yoghurt and is always served with a tempering of mustard seeds and curry leaves. Other additions to the tempering are chillies, sesame seeds and asafoetida.

Fresh coriander leaves and shredded coconut are the most traditional garnishes. The sound and smell of the smoking oil hitting the smooth surface of the Khandvi is etched into the memory of almost all Gujaratis.

Why we love Gujarati Khandvi (Patuli/Paturi)

I love Khandvi it because it requires very few ingredients to make and it’s also one of those rare Gujarati naasto dishes (tea-time snacks) that isn’t fried. As much as I adore Bateta Vada (fried spicy potato balls), I know it’s not a treat I’ll scoff every day. These on the other hand, I’d go for Khandvi any time, any day.

All you need are a few store cupboard ingredients, plain yoghurt and water. Simple.

What sets this recipe apart from the rest?

Learn to make delicious Gujarati Khandvi (Patuli/Paturi) and pick up some amazing grandma-style tips from me along the way. I’ll show you how to make a tasty batter that’s lump free and easy to spread.

What’s your magic ingredient?

Psst… Don’t tell anyone but I like to add a splash of coconut water to my Khandvi batter for another incredible dimension of flavour. However, this is a completely optional addition. Indeed, you can replace coconut water for the same measure of regular water without any problems.

How to serve Khandvi

Serve this comforting Khandvi either hot, cold, or at room temperature with your favourite chutney and/or masala chai.

What equipment do I need for making Gujarati Khandvi (Patuli/Paturi)?

Nothing too fancy. Here are some things I use:

• Stick blender or jug blender (it’s not imperative to have either of these – you can always use a hand-held whisk).
• Large saucepan. Any will work but a non-stick pan is handy.
• Hand-held whisk. Metal or silicone. This recipe requires the batter to be beaten/whisked during the cooking process. Note: If using a non-stick pan, it’s best to use a silicone spatula to avoid scratching the pan’s non-stick coating. If you only have a metal whisk, use a stainless steel pan and be sure to whisk well to avoid any batter burning on the base of the pan.
• Aluminium foil or 3-4 large stainless steel thalis for spreading the batter. If you have neither, use a smooth, clean kitchen surface. These will all need to be greased very lightly before spreading.
• Cling film (plastic wrap). Not imperative but used in my method of spreading.
• Silicone spatula or flat-sided wooden spoon for spreading the cooked batter.
• Rolling pin (not imperative but used in my method of spreading).
• Small saucepan (any) or tadka pan for the tempering.

Tips for making perfect Gujarati Khandvi (Patuli/Paturi)

Here are some things to bear in mind when making Khandvi (grandma style) as well as some new school tips to roll your Khandvi thinly and evenly.

• Use a blender for a smooth, cohesive Khandvi batter. Lumps aren’t wanted here. Wait, are lumps ever wanted anywhere?
• Cook the Khandvi batter in a non-stick pan, low and slow. It thickens pretty quickly so you want to give yourself time to get those pesky lumps out.
• Use a silicone spatula or whisk to stir when cooking the Khandvi batter.
• Pay close attention to the consistency of the batter. It’s ready when the batter no longer falls off the spatula when lifted and begins to set on the sides of the pan. Think peanut butter consistency. To check if the batter is ready to spread, you can spread a little bit over a steel plate or piece of foil, allow it to set for a few minutes and then see if it rolls up easily. If not, cook it a little longer.
• This one is super important… You need to work quickly! Khandvi batter doesn’t wait around. Once it reaches the right consistency, it must be spread very quickly. It helps to have your foil sheets ready on the work surface before you even start cooking the batter.
• A lot of recipes call for the surface of the foil or thali you’re spreading the batter on to be greased. Do this VERY lightly otherwise the batter is going to slide around and clump up like no man’s business. This will make it impossible to spread.
• To spread the khandvi, I use a silicone spatula. Once it’s spread as evenly as I can get it (and still hot), I cover it with a piece of cling film and then use a rolling pin to roll it as thin as I can get it, about 1-2mm.
• If you have one, use a pizza cutter to slice your set Khandvi – it’s so much easier and neater than trying to use a knife.
• This recipe is for traditional Gujarati-style Khandvi and uses plain yoghurt but here is a Vegan Khandvi recipe for my vegan friends.
• Finally, serve the Khandvi at room temperature simply by themselves, with masala chai or your favourite chutney.

Khandvi Troubleshooting

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Gujarati Khandvi (Patuli/Paturi)

Tightly rolled, bite-sized snacks made using chickpea flour and yoghurt. They're hot, sweet, sour, salty and so delicious. Khandvi, also known as Patuli is a popular snack from Gujarat, western India. Serve with chai for a tasty breakfast or snack.

Course Breakfast, Lunch, Snack

Cuisine Indian

Keyword chickpea flour, farsan, gujarati, yoghurt

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

For the khandvi:

• 140 g chickpea flour
• 220 g plain yoghurt
• 120 ml coconut water not coconut milk
• 120 ml cold water
• 2 tbsp lemon juice
• 1 tbsp grated ginger
• 1 green chilli very finely minced
• 1 tsp salt
• 3 tsp sugar
• 1/4 tsp ground turmeric

For the tempering:

• 2 tbsp sunflower oil
• 2 tsp mustard seeds
• 10-12 curry leaves
• 2 tbsp fresh or desiccated coconut
• 2 tbsp chopped coriander leaves

Instructions

To make the khandvi:

• Blend all the ingredients for the khandvi rolls together to make a smooth paste. I used a stick blender but you can also use a blender jar or whisk everything until there are no lumps.
• Place one large sheet of aluminium foil on a heat-resistant surface (about 1M long) and grease with oil VERY lightly.
• Pour the batter mixture into a non-stick pan and cook it over a low flame for 10-12 minutes, until it's the consistency of thick, smooth peanut butter. Keep stirring constantly to stop it from settling at the bottom and creating unwanted lumps. I find the best tool for this is either a silicone whisk or silicone spatula. Towards the end of cooking you will need to beat the mixture vigorously to maintain a smooth texture.
• Working very quickly, spread the cooked batter on top of the first sheet of foil. Spread it thinly and evenly using a silicone spatula. Place a piece of cling film on top. Use a rolling pin to roll the dough evenly between the cling film and foil. It should be 1-2mm thick. Allow it to set for 5 minutes.
• Carefully remove the cling film. Use a pizza cutter or sharp knife, trim away any scrappy, uneven edges (those are for you to enjoy). Slice the Khandvi into long strips, all about the same width (3-4cm in width and 12cm in length is ideal). Use your fingers to roll them up tightly. Repeat for all the Khandvi sheets and arrange on to a platter or plate.

For the tempering:

• Heat the oil in a small pan. Add the mustard seeds and allow them to crackle. Next, add the curry leaves and sizzle for 10 seconds. Pour this over the rolled Khandvi. Garnish with chopped coriander and grated coconut.

Video

Notes

• Serve the Khandvi at room temperature.
• Refrigerate in an airtight container for up to 3 days.

Pin it for later

If you like this, you’ll love my recipe for Gujarati Khaman (Dhokla)

The post Gujarati Khandvi (Patuli/Paturi) appeared first on Sanjana.Feasts.

These kebabs are made with thick, creamy yogurt that’s been hung for 24 hours, paneer, fresh mint, coriander, ginger and chilli – hardly health food but when a lettuce-wrapped kebab with crunchy veggies and sweet onion sauce tastes this fresh, you won’t care. I promise.

The Dhai Ke Kebabs themselves have a golden, crunchy exterior from a combination of breadcrumbs and semolina – the audible ‘crunch’ when you bite into it is SO satisfying. The inside is soft, surprisingly light and lemony with the freshness of mint, coriander and a touch of ginger. The delicate combo of flavours will dance on your palate as if you were partaking in a groom’s dhol procession at an Indian wedding, midsummer.

Inspired by the rich, spicy Mughlai feasts of kings and queens in Medieval India, this alternative take on Dhai Ke Kebabs is definitely a far cry from how they would have been eaten in ornate palaces. They would have probably made up part of a larger feast of biryani, slow-cooked curries laden with dried fruits and cream and fluffy tandoor-cooked bread – all served on a lavish dining table decked with the finest gold dinnerware.

Well I’m no Mughlai rani.

While the essence of indulgence remains with the Dhai Ke Kebabs, the rest of the dish is light, fresh, crunchy and colourful. Perfect for modern-day feasting and our busy lifestyles.

This is one of those dishes that was made for sharing. Crown your table with all the different components; Dhai Ke Kebabs, lettuce leaves, sliced carrots, cucumbers, sweet onion drizzle, toasted cashews, pomegranate, mint leaves, coriander and a few bottles of cold beer and you’re good to go. Assemble as you eat. That way, you can add more or less of whatever you like. The only problem you might have is fitting everything into the one lettuce wrap.

Word of advice… Eat with your hands – cutlery will only slow you down.

This is one of the most mouth watering dishes you can cook when you’re craving something fresh, inspired and just that little bit different from the usual veggie burgers or falafel.

Dhai Ke Kebab Lettuce Wraps with Sweet Onion Drizzle
Serves 6-8

For the Dhai Ke Kebabs:

350g hung yoghurt (try using Greek yoghurt, hung in a cheesecloth for 24 hours)
220g crumbled paneer
100g fresh breadcrumbs
4 fresh chillies, chopped finely
2 tbsp fresh ginger, grated
1 tbsp fresh coriander, chopped
1 tbsp fresh mint, chopped
2 tbsp dry-roasted chickpeas, ground (daria)
1 tsp cracked black pepper
½ tsp ground coriander seeds
Juice ½ lemon
Salt to taste

For the kebab coating:
100ml milk
100g fresh breadcrumbs
30g coarse semolina

Oil to deep fry

To serve:
2 heads Cos lettuce, leaves separated
Pomegranate seeds
1 cucumber, sliced finely
4 carrots, sliced finely
Handful toasted cashews
Fresh coriander
Fresh mint

For the sweet onion drizzle:
180g brown sugar
80ml apple cider vinegar
1 red onion, chopped finely
2 tsp poppy seeds
1 tsp sesame oil
2 red chillies
1 tsp English mustard
1 tsp ground fennel seeds
½ tsp salt
2 tsp cornflour dissolved in 2 tbsp cold water

Method

1. First, make the sweet onion drizzle. Combine all the ingredients except the fennel seeds and cornflour in a pan. Stir to combine and bring to the boil. Simmer, stirring often for 20 minutes until slightly thick and syrupy. Transfer to a blender and puree until smooth. Return to the head and stir in the ground fennel seeds and cornflour. Stir until thick, adding a little bit of water if necessary. Remove from the heat and allow to cool. You should have a sticky-sweet and spicy sauce.

2. To make the kebabs, combine all the ingredients apart from the coating ingredients in a large bowl and combine. You should have a dough-like consistency. Knead it for a minute.

3. Make golf ball-sized balls and shape the kebabs as you wish – you can do little slider-type tikki shapes or longer kofta-style kebabs. I did both just to mix it up a bit. Place onto baking sheets.

4. Combine the breadcrumbs and semolina for the coating. Roll each kebab into the coating and arrange on the baking tray. Once you’ve done them all, briefly dip each one into a bowl of milk and back into the coating mix. This will ensure your coating is substantial for a crispy outside.

5. Arrange each one on a baking tray and place in the freezer for 20 minutes.

6. Fill a pan with enough oil to deep fry the kebabs. Heat to 160C. You could bake them with a spray of oil but they won’t be as crispy, evenly brown or delicious. Deep fry them – I promise you it’s worth it.

7. Remove the kebabs from the freezer and fry three or four at a time, taking care not to overcrowd the pan. Overcrowding the pan will result in the temperature of the oil dropping. Nobody wants greasy kebabs.

8. Fry until golden all over. Drain the kebabs on a plate lined with kitchen paper. Serve immediately or keep warm in the oven for up to 30 minutes. You could also freeze them for baking later.

9. Place all the filling ingredients on a platter and serve in the middle of the table, allowing everybody to dig in and build their own lettuce wraps.

Enjoy watching everyone fight over the Dhai Ke Kebabs.

Love Sanjana

The post Dhai Ke Kebab Lettuce Wraps with Sweet Onion Drizzle appeared first on Sanjana.Feasts.

Last week I ordered a salted lassi at an Indian restaurant and got it in a pint glass. I didn’t even get a straw. It was an entirely bizarre experience which I can’t say I’d like to try again – lassi moustaches really don’t suit me.

Forget beer and wine, I think nothing compliments an Indian meal better than lassi. It’s a cooling, yogurt-based drink with palate cleansing properties that balance out a spicy Indian meal perfectly. You really couldn’t get a more traditional drink.

The roots of lassi are firmly embedded in Punjabi cuisine from Northern India and parts of Pakistan. Many Indian and Pakistani regions have adapted the refreshing beverage to suit their individual cooking styles and tastes. 

A quick guide to lassi

As well as being popular in the Punjab, salted lassi (or chaas) is also the drink of choice to accompany the classic working mans lunch for the many farmers in Porbander (Gujarat). Chaas usually accompanies a lunch of buckwheat chapattis (rotla), rice and lentil stew (khichdi) and aubergine curry (oroh).

Chaas differs to lassi slightly in its consistency, which is made slightly thinner with water. Like salted lassi, it can be blended with various herbs and spices to create a cocktail of mouth-watering flavours.

Basic Salted Lassi
(serves 4)

Ingredients

7 tbsp Greek yogurt
650ml iced water
1 tsp salt

Method

1. Blend all of the ingredients together and pour into salt and sugar-rimmed glasses.

Toasted Cumin Lassi

Blend together: 
1 x recipe for basic salted lassi
1 tsp toasted, ground cumin seeds
1/8 tsp black salt
1/8 tsp black pepper

Tempered Lassi with Curry Leaves

Temper 3 curry leaves, ½ tsp mustard seed and  ¼ tsp asafoetida in 1 tsp oil until the mustard seeds pop. Pour over 1 x recipe for basic salted lassi.

Chilli and Coriander Lassi

Whisk together:
1 x recipe basic salted lassi
2 tsp chopped coriander leaves
1 hot green chilli, chopped finely

The post The Ultimate Savoury Lassis appeared first on Sanjana.Feasts.

Once upon a time I made the mortal mistake of slicing a chilli and then rubbing my itchy eye. I propose that the pain factor is on par with a stinging nettle thrust into the eyeball. Coming from a chilli-mad family I was almost as irritated as my weeping red eye that I hadn’t been forewarned to never ever let this happen. And never will it happen again (I hope).

Other activities to avoid after handling chillies:
Blowing your nose
Cutting your nails
Scratching any sort of itch on your body, nor anyone else’s for that matter
Petting the dog/cat/bird/domestic rodent
Squeezing your spots- you shouldn’t be doing this one anyway
Going to the bathroom- you really don’t want to do that

 Your fingers will be glad to hear (?) that with this recipe there is no contact with the inside of the chilli and the whole thing is used, so no wastage. Eating whole chillies may sound completely insane and lethal but you should know that once you eat one chilli and enjoy it, the next time you’re probably going to want it to be hotter… and so on, and so on, and so on. It’s a bit like building up resistance or immunity, which is great because chillies (in moderation) are great for the body.

This will last weeks and weeks in the fridge (covered) because the thick, sour yogurt will envelope the whole chillies in a protective little blanket. So don’t worry, you won’t need to eat all of those babies in one go.*

*Please don’t actually try to do that because KO Rasoi refuses to be liable for the many hideous repercussions.

The post Whole Chillies in a Zingy Mustard Yogurt appeared first on Sanjana.Feasts.

I’m a massive clinger. Ever since the summer sun disappeared behind these pesky autumnal clouds, I’ve been doing everything in my power to cling on to the warm days which were so quickly snatched away from me. Sniff.

Due to my recent bitterness towards not receiving delicious freebies on my doorstep like a certain Mr. P, I enquired about sampling some Greek yogurt from Total. Fage Total are specialists in yogurt making and their product range includes choices for all kinds of yogurt lovers. Their full fat Greek yogurt is exactly the thing I need for making Shrikhand. They even have 0% fat and 2% fat Greek yogurts which are perfect for cooking.

Bring. Them. On.

I’ve been rambling on about Shrikhand for absolutely ages, teasing you with recipes like Eggless Saffron and Lemon Shrikhand Cheesecake and Shrikhand Spice Lamingtons. Evil, no?

In all seriousness, I’ve actually been meaning to do this for a long time and thanks to Total, I finally had the motivation to get it done. I chose to combine my sweetened, spiced yogurt with summer berries because I’m so peeved about the fact that they’ve just gone out of season and I hardly got a chance to use them aside from my Chilled Sunshine Berry Soup. Bah, humbug!

If you haven’t been paying attention to my previous posts and don’t know what Shrikhand is then listen up. Shrikhand is a popular Indian dessert made from hung yogurt which is sweetened with sugar and flecked with spices. It is traditionally served with plain puri (little fried breads) and it can also be blended with short grain rice to make a dessert called ‘phirni’. Double delicious.

You can use any kinds of soft fruit in your Shrikhand; mandarins being my favourite. I learnt to make Shrikhand when I was around ten years old and I remember using half a can to decorate it and the other half to satisfy my belly. Better than biscuits, I suppose.

While I was at it, I tried a couple of variations on traditional Shrikhand which I have been curious about. However, I’m afraid that curiosity killed the cat. My results indicated that pandan Shrikhand is a massive no-no, as is honey Shrikhand (because of the spices). I never said they were some of my best ideas.

You need to use both Greek yogurt and sour, natural yogurt because using just Greek yogurt will leave you with a very bland tasting dish. It’s the mixture of sweet, creamy and sour which makes Shrikhand such a wonderful dessert.

Summer Berry Shrikhand
(serves 8-12)

1kg Total Greek yogurt
1kg plain natural bio live yogurt (or another kind of sour yogurt)
400g icing (confectioners) sugar
250g mixed frozen summer berries
½ tsp cardamom powder
2 tsp crushed pistachios

Method

1. Tip both of the yogurts into a clean muslin cloth and tie it up tightly with a piece of string right above the top of the yogurt so that the water can drip away.

2. Tie the muslin somewhere where it can hang with a large bowl underneath to catch the water and leave it for 24-48 hours. Keep tipping away the water as the bowl fills up.

3. Remove the yogurt from the muslin and place it in a large bowl. Add the sugar and mix well.

4. Press the yogurt and sugar mixture through a fine-holed sieve to remove any lumps. Work those biceps.

5. Mix in the cardamom powder and then gently mix in the frozen summer berries. Garnish with the pistachios. Chill in the fridge until you’re ready to serve.

You can’t really go wrong with summer berries. I wanted to replicate the charming look of cheap and tasty raspberry ripple ice cream where streaks of crimson stain the creamy whiteness of the vanilla ice cream. What I ended up with was a pretty pink Shrikhand with specks of deep purples and reds. Note: If you want the former effect, don’t stir it too much.

I have a couple more recipes to post using Total Greek yogurt so keep your eyes peeled for those. I initially did a step by step for this recipe but there was a whole load of hoo-har with the images and my scatterbrain. In other words, I accidently formatted the memory stick with all of the shrikhand pictures and the beautiful snaps from my cousins wedding. You can come around and slap me if you like.

The post Summer Berry Shrikhand appeared first on Sanjana.Feasts.

Graduation was fantastic! Thank you for all of the congratulations and good luck wishes you left for me. As always, your support is invaluable. Time to start a fresh, new chapter of my life, and the only way to fire up such chapters is with fresh, innovative food.

This dish combines firm field beans with a creamy, clean tasting yogurt sauce. Perfect for those who like subtly spiced dishes or those who simply fancy a change from heavily perfumed concoctions.

You can buy field beans from all good Indian grocery or health food shops; they can be found fresh, dried and frozen so keep your beans eyes peeled. Their texture is best described as a cross between white soya beans and cannellini beans. Delicious in soups and stews, they are more popularly added to curries in Gujarati cuisine. The famous young field bean (whole) and aubergine curry (vaalore ringdra) is evidence of its popularity; it has dominated wedding menus for years. And I ain’t gonna question that!

Vaal- Mature field beans with the pod removed
Valore- Young field beans (the whole pod, including the beans inside)

Enjoy this with hot chapattis, steamed brown rice, a crisp green salad and a fresh take on life.

Fresh Field Beans (Vaal) in a Peanut and Yogurt Sauce
(Serves 4)

4 cups fresh vaal, boiled in salted water (with a pinch of baking powder) then rinsed under cold water
½ cup peanuts, ground
½ cup chickpea flour
½ cup yogurt
5 cups cold water
1 clove garlic, minced
1 tsp ginger, minced
2 hot green chillies, minced
2 tbsp oil
1 tsp mustard seeds
¼ tsp asafoetida
1 red chilli, halved lengthways
¼ tsp turmeric
¼ cup fresh coriander, chopped
Salt to taste

Method

1. Mix together the yogurt, water, ground peanuts and chickpea flour until smooth.

2. Heat the oil in a large pan and add the mustard seeds and wait for them to pop. Add the asafoetida, garlic, both types of chilli and ginger. Sauté briefly, then add the yogurt mixture. Stir this continuously until it reaches boiling point.

3. Add the turmeric, salt and cooked vaal. Allow to simmer for around 5 minutes and finally stir in the chopped coriander.

The post Fresh Field Beans (Vaal) in a Peanut and Yogurt Sauce appeared first on Sanjana.Feasts.

Summer may not have graced the UK yet, but it has made a secret appearance in my kitchen. Yesterday I was given a huge box of Alphonso mangoes which are now filling my house with a beautifully sweet and fruity aroma. So with mangoes abundant, what was I to cook? I was scouring my favourite blogs on a mission to seek out an innovative recipe using perfectly ripe mangoes. I was thrilled when I found a South Indian recipe for Mampazha Pulissery by Namitha from Collaborative Curry. Not only did the fruity recipe sound delicious, but the pictures were so striking that I had to rush to the kitchen and feed my curiosity more or less immediately.

I admit that I’m a bit of a recipe mutineer, and I almost never follow instructions to the letter *slaps wrist*. As mouth-watering as Namitha’s recipe sounded, I had to incorporate aspects of the traditional Gujarati way of making Kadhi into the recipe. Kadhi is the Gujarati name for the almost-sacred buttermilk soup loved by every Gujarati I have ever met. It is similar to the South Indian soup Mor Kuzhambu, although the tempering process and ingredients usually differ significantly. You can find my recipe for Peas and Paneer Kadhi here. Kadhi is a versatile soup that is a great accompaniment to curries, chapattis and rice. Instead of making vegetable curries separately, I sometimes like to add a colourful array of vegetables to the Kadhi itself; the usual suspects are peas, sweetcorn, carrots, potatoes and onions. When served with rice, this can be a meal in itself. Gujaratis love plain, unadulterated Kadhi with Matar-Bhaat, which is a rice dish made by steaming rice with fresh green peas. I hope to bring you my recipe for Matar-Bhaat soon, along with a curry that pairs amazingly with Kadhi.

Kadhi is another one of those Gujarati dishes which screams to taste hot, sweet and sour, just like the recipe for Gujarati Toor Daal. Remember to use semi-sour yogurt, sugar (or jaggery- raw cane sugar) and chillies. I haven’t added any garlic to this recipe, like I usually do in traditional Kadhi because I didn’t want too many strong flavours overpowering the delicate fruitiness of the mangoes. Therefore, this recipe is suitable for those who have a strictly no-onions and no-garlic diet. I think the ginger and green chillies give the Kadhi the flavour-kick it needs without masking the taste of mango. I have added my mango pulp at the end in order to keep the mango flavour fresh and noticeable.

Ingredients

1 cup ripe mango, pureed
2 cups yogurt
1 ½ tbsp chickpea flour
5-6 cups cold water
2 medium hot green chillies, minced (or to taste)
1 tbsp ginger, minced
½ tsp turmeric
¼ cup coriander, chopped
Salt to taste
Sugar to taste (according to how sweet your mangoes are- remember that Gujarati Kadhi is supposed to be hot, sweet and sour)

To Temper

1 tbsp ghee
1 tsp cumin seeds
4-5 curry leaves (optional)
3-4 cloves
¼ tsp asafoetida

Method

1. Combine the yogurt, chickpea flour, water, chillies and ginger. Blend in a food processor or with an immersion blender. Set aside.

2. In a large pan, heat the ghee, cumin seeds, curry leaves, cloves and asafoetida. When aromatic, add the yogurt mixture and stir constantly until it comes to a gentle boil on a medium/low heat. This is to ensure that the mixture does not curdle.

3. When the mixture is gently simmering, add the turmeric, salt, mango puree and sugar. Adjust the consistency with water if you like, and simmer for a further 4-5 minutes. Taste to check for hot, sweet and sour.

4. Remove from the heat and stir in the chopped coriander.

Serve with hot basmati rice, chapattis and your favourite dry curry. In my next post I’ll share my favourite dry curry recipe with you! It pairs wonderfully with this mango Kadhi.

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