Halwai November 20, 2017

Ingredients:

• For the Kadi:
• 3 cup – sour Curd
• 2.5 tbsp – gram flour
• 1.5 cup – water
• 3 tbsp – oil
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Asafoetida powder
• 5 – green chilies
• 1/2 inch piece ginger, finely chopped
• 1/2 tsp – Turmeric powder
• Salt to taste
• For the Rice:
• 250 g – Rice
• 1 tsp – Ghee
• Water – 1 cup
• Salt to taste

Method:

  1. For the Kadi:
  2. Churn the curd along with the gram flour and water.
  3. Heat the oil and fry the mustard seeds, asafetida powder, chilies and ginger for 2-3 minutes.
  4. Then add the curd, turmeric powder and salt.
  5. Let it come to a boil on a high flame.
  6. Set the gas and simmer and continue boiling for 3 minutes.
  7. Serve hot with plain rice.
  8. For the Rice:
  9. Wash and soak the rice for about 20 minutes.
  10. Boil the water. After about 5 minutes add the rice and salt to taste.
  11. After the first boil simmer till the rice is tender.
  12. For checking, take it one grain of rice and press it with your finger.
  13. When you feel the rice is done, strain out the water completely using a strainer.
  14. Put the rice once again in the vessel and let it simmer on the gas for a few seconds more.
  15. Put ghee in the rice and switch of the gas.

Recipe courtesy of Anitha Raheja