Rajasthani Kadhi
Servings - 2 - 3
INGREDIENTS

Yogurt - 300 grams
Gram flour - 50 grams
Salt - 1 teaspoon
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Water - 800 milliliters
Oil - 35 milliliters
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Dry red chili - 2
Bay leaf - 1
Curry leaves - 6 - 7
Asafoetida - 1/4 teaspoon
PREPARATION
1. In a mixing bowl, add 300 grams yogurt, 50 grams gram flour, 1 teaspoon salt, 1/2 teaspoon turmeric, 1 teaspoon red chili, 800 milliliters water and mix it well.
2. Take a heavy skillet, add the mixture in it.
3. Bring it to a boil.
4. Cook until the gravy thickens.
5. Heat 35 milliliters oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1/2 teaspoon fenugreek seeds and stir for a minute.
6. Add 2 dry red chili, 1 bay leaf, 6 - 7 curry leaves, 1/4 teaspoon asafoetida and stir for 1 - 2 minutes.
7. Add the tempering over the kadhi and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Serve hot.
Arbi Ki kadhi
Servings - 2 - 3
INGREDIENTS

Taro - 420 grams
Oil - for frying
Yogurt - 220 grams
Chestnut flour - 100 grams
Salt - 2 teaspoons
Red chili - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Water - 880 milliliters
Oil - 2 tablespoons
Cumin - 1/2 teaspoon
Dry red chili - 2
Curry leaves - 8
Ginger - 1 tablespoon
Coriander - for garnishing
PREPARATION
1. Take 420 grams boiled taro and cut it into pieces.
2. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy. Drain it on an absorbent paper. Keep aside.
3. In a mixing bowl, add 100 grams chestnut flour, 2 teaspoons salt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric and mix well.
4. Add 880 milliliters water and mix it well.
5. Heat 2 tablespoons oil in a pot, add 1/2 teaspoon cumin, 2 dry red chili, 8 curry leaves and stir well.
6. Then, add 1 tablespoon ginger and saute for 2 - 3 minutes.
7. Now, add the prepared chestnut flour mixture and mix it well. Bring it to a boil.
8. Add the fried taro in it and mix well. Cook for 7 - 10 minutes or till the gravy thickens.
9. Garnish with coriander.
10. Serve.
