Healingkachadi Recipes

GUJARATI KADHI

Gujarati Kadhi image

I love gujarati style kadhi. It is more watery than Punjabi kadhi and I particularly like the sweet-sourness that is typical of gujarati cooking. This kadhi is great to eat with plain rice or khichdi.

Provided by SUSMITA

Categories World Cuisine Recipes Asian Indian

Time 25m

Yield 4

Number Of Ingredients 16

Ingredients

4 cups water
2 cups plain yogurt
2 tablespoons chickpea flour (besan)
4 green chile peppers, halved lengthwise
1 tablespoon minced fresh ginger root
1 tablespoon white sugar, or to taste
½ teaspoon ground turmeric
salt to taste
1 tablespoon vegetable oil
1 tablespoon ghee
2 dried red chile peppers, broken into pieces
1 sprig fresh curry leaves
½ teaspoon cumin seeds
½ teaspoon mustard seed
1 pinch asafoetida powder
¼ cup chopped cilantro leaves

Steps:

Mix the water, yogurt, and chickpea flour together in a large saucepan until smooth; add the green chile peppers, ginger, sugar, turmeric, and salt. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.
Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the cilantro. Serve hot.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 3.8 g, Sodium 100.2 mg, Sugar 14.1 g

HEALING KACHADI

Healing Kachadi image

My husband's Oriental Dr. recommended this to him for a protein boost in his diet. I made it today and the house smelled so good. The spices are very aromatic and are a must in this delicious recipe. I didn't use Ghee but Earth Balance vegan margarine instead because I don't eat dairy products as a rule. It has no trans fats like other margarine. It worked fine. I also used Jasmine rice instead of the basmati because that's what I had. I also used ground Cardamom as I didn't have the pods, I put in about 1/2 tsp. It is very strong, so if you want use 1/4 tsp. All my spices were ground in this recipe. I used non-chicken stock in this to keep it vegetarian. I soaked my rice and dahl together instead of separately for a few hours. The longer you leave it, the softer it gets and I believe it cuts down the cooking time. Keep an eye on this once you start to boil it in the pot. Note, I didn't include the soak time for the rice and dahl in this recipe.

Provided by Chef Joey Z.

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup rice (white basmati)
1/2 cup dahl (yellow)
1 tablespoon ghee (I used Earth Balance with no trans fats!)
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon asafoetida powder (or Hing)
4 cups water (or home made chicken broth)
1 1/2 teaspoons sea salt
1 teaspoon ginger (ground)
2 cardamom pods (the seeds from these)

Steps:

Soak the rice and dahl separately for at least 1 hour. Drain and rinse them well. In a sauce pan or medium sauté pan brown the cumin, coriander, turmeric and asafetida in the ghee.
Stir in the drained rice and dahl and stir it well to coat in the spices for about 1 minute.
Add the water or broth, then the salt, ginger and cardamom seeds.
Cover and simmer for about 20-30 minutes until all the liquid is absorbed. Watch this, it may take less time.
You can add asparagus, arame, hijiki, carrots or peas to this as they are compatible with the other ingredients.
For maximum benefit, enjoy in an atmosphere of pleasure and gratitude.
This recipe is best if made in small batches.
Bon Appetit!

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