Kokum Kadhi- a taste of Khandesh.

I would  wait for my Mother to make kadhi and khichadi or just kadhi, I loved sipping hot kadhi, in fact, if my Mother would allow it, I would make a meal of only that, like soup, warm, filling and oh-so-very-tasty! 

Just when I thought there was no match for Kadhi, Lisa(my BFF) made a face and declared, "this is not kadhi", laying particular emphasis on the not. I was stunned into silence. I slowly put down my spoon, un-sipped and stared and stupidly said, " is too".  She shook her head and looked mulish, as did I. Neither would budge. We both loved 'our' kadhi.

Then one day, when Lisa's elder sister was away, and so we decided to  make the 'real kadhi' as she called it. I shrugged and  stood by her side. She got our several items, all of which looked like they belonged to some really, really long and tedious recipe, not kadhi! After much persuasion, she agreed to adding besan (chickpea flour) to the yogurt. Something in common, I said to myself! 

Then what happened, neither knows, but all sorts of things went into it, the color and odor (yes, yes, odor.. if you had seen what all went into that sauce pan, you'd say odor too) changed with the addition of every spice. Finally, with a shadow of a doubt in her voice, Lisa pulled out a packet of Sambar Masala and looked at it. She sniffed at it and  almost triumphantly said, "this is the last ingredient". "North meets South Kadhi, Lisa?"

She arched her eyebrow and said, "Delhi mein aisa hi banta hai, Pallu" (That the way we make it in Delhi). I shrugged again.

The final outcome, neither ate that day. The taste was appalling and killed any desire of even ordering , as we would have otherwise done.

Years later I tasted the real thing. To this day, Lisa and I share a laugh over the 'kadhi' we made in her sister's kitchen. By the way, Lisa makes awesome kadhi now!

Over the years I have tasted several versions of kadhi, from different regions of India. Then one day, over a year ago, I tasted yet another version, without yogurt this time, which totally tickled my taste buds and left me craving for more! 

My dear friend, Dipali, made this version and shared the recipe with me. It has taken a while to be featured on the blog only because I did not have a decent picture of it.

It was Kokum Kadhi. It was a Khandeshi preparation, she told me. I admit, I know nothing about this cuisine, despite the fact that it is in Maharashtra! So many things to learn!

           

                                     

Right around Diwali this year, I was lucky to have met 3 other bloggers, who live around the Dallas area. We met at Supriya's home, Richa, Jaya and I. It was a fun evening and of course good food! 

Supriya gave us a goody bag and among other things was a Ziploc containing Kokam/ Amsool and as you can guess, I had to make Kokum Kadhi with it.

The Kokum Supriya gave me are SO good! If you soak them in warm water the color released is the true,'amsooli' color! 

In an odd way, I was glad I had not blogged about this recipe earlier, maybe it was because I wanted to show you all the real color the kadhi should be! 

Thank you Dipali and Supriya! 

This kadhi pairs well with steaming hot white rice as well as with Moogachi khichadi.

Here's how you make it.

You need:

7-8 pieces of Kokum

1 tsp. Besan (chickpea flour)

1 Tbsp. Ghee

1 tsp each Mustard seed and Cumin seed

1 Green chili

dash of Asafetida

Few curry leaves

1 tsp ( or less, as per taste) Red chilies powder

Jaggery, a biggish lump ( you need to adjust the quantity to balance the sweet and sour taste)

Salt to taste

Cilantro, to garnish

Boil water and soak the Kokum in it, overnight.

The next day, using your fingers, squeeze the kokum and strain  the water and discard the solids.

Add the chickpea flour to the kokum water and stir well, ensure there are no lumps.

Heat ghee in a sauce pan. 

Add mustard seeds and after they pop, add the cumin seeds.

*Though Dipali has not mentioned it, I add a dash of asafetida (hing) 

Add the green chili and the red chili powder and *curry leaves.

Add the kokum-besan mixture and add 1 cup water and mix.

Once it comes to a boil, add salt and jaggery to taste.

Let it boil for a minute or so.

Garnish with chopped Cilantro.

Serve ladled over piping hot white rice.

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Punjabi Kadhi (Pakode Wali Kadhi)

Of late I have been using the laptop VERY sparingly. Things were going crazy around me. Though a  most useful thing to have around, the laptop is the worst addiction. I would 'just peek' and stay stuck, slowly my son also started demanding laptop and to own the truth, I let him. 

He was at that stage where intense curiosity was getting in the way of everything I was doing, cooking, cleaning, using the bathroom, going from one room to another and sometimes he would hurt himself, specially when I was mopping the floor, he'd run on it and slip. And so, one day, I put him in the high chair and played some songs, he liked those and very soon that became my passport. His lunch would go down easier. I could finish my chores without worrying. what I did not realize was, he was getting addicted. There came a day when he did not let me touch the laptop for anything except the songs he liked, he  kept himself awake till midnight, just watching those songs and that day I had it! The next day, before he was up, I bundled the laptop in the small closet upstairs and it has been here since then. I check whatever I want to occasionally (hiding in the closet)  and thankfully, my son has forgotten all about it! A classic case of  out of sight and out of mind!  I am over  my 'addiction' too. Though I do miss reading all my favorite blogs and  do not reply to my mail or orkut scraps, I am glad we are 'safe'!

A few weeks ago I borrowed 1000 Indian Recipes and spent many hours going through the recipes. I finally picked out Punjabi Pakode wali Kadhi  and tried it.

Now, you'd think I'd try something more novel with a 1000 recipes, but  I have a special weakness for yogurt  curries as well as a sentimental value and Punjabi Kadhi is a favorite!  Every time I traveled to Delhi, I'd call and let them know that I wanted Kadhi-chawal for lunch. Lots of it. 

Back home, I could never re-create the taste, never. But then, I wasn't  much into cooking and the source of the recipe was Lisa, who I can safely say, at that stage, about 6 years ago, could easily burn water.
I tried making Punjabi Kadhi a few times, but it was never quite like I wanted it. 

Then I chanced upon this book and  I really liked the recipe. There are some recipes, which upon reading  sound like they are 'just' what you wanted and to me his was one of those! 

Moreover, the author mentions that this is her Mother's version and is favored by her children over her version of kadhi! Mother always knows best?? Try this recipe and judge for yourself! 

Pakoda ( Fritters):

Makes  25-30 pieces

1/2 cup Besan (chickpea flour)

1 small Onion chopped

1 small Potato, peeled and grated

1/2 cup Chopped Cilantro

1 Tbs finely chopped or grated Ginger

2 tsp coarsely crushed Coriander seeds

1 tsp Kasuri Methi

1/2 tsp Ground Cumin

1/2 tsp ground Ajwain / Bishops weed

1/4 tsp Baking soda

2-3 Tbs Water

Oil to deep fry

Sift flour in a medium bowl and mix onion, potato, ginger, coriander, fenugreek, cumin, ajwain, soda and salt

Add water as needed to make a  thick batter

Deep fry the pakoras in oil ( carefully drop a spoonful of batter in hot oil)

Remove on to a tissue and keep aside

For the KADHI:

3 cups Plain Yogurt

3 cups Water

1/4 cup Besan

1-2 Fresh Green chiles (+/- to taste)

1 medium Garlic Clove

10-15 Fresh Curry Leaves

11/2 Tbs Ground Coriander

1/4  tsp Fenugreek seeds coarsely crushed ( I left them whole)

1/8 tsp Asafetida

1/4 tsp Turmeric

3/4 tsp Salt

3Tbs Oil

1/4 cup Minced Onion

2 Tbs Minced Fresh Ginger

11/2 Tbs Coriander seeds, coarsely crushed

1 tsp Kasuri Methi 

4- 6 Dry Red Chiles

1 tsp Cumin seeds

1/4 tsp Ground Paprika 

Chopped Cilantro

In a blender, blend together yogurt, water, besan, green chile and garlic until smooth and well mixed

Transfer to a bowl and mix in the coriander, turmeric and salt

Heat 11/2 T Oil in a large non-stick wok over med- high heat and cook ginger and onion till ginger turns golden brown

Add the coriander, fenugreek seeds  and asafetida and stir momentarily. 

Slowly add the yogurt mixture, stirring continuously and continue to stir  until it comes to a boil (reduce heat if it starts to boil over)

Reduce heat (med-low) and simmer uncovered, stirring occasionally and watching carefully until sauce is smooth and traces of oil are visible on top and sides (30-35 mins)

Add kasuri methi and pakoras and simmer another 3-5 mins allowing pakoras to absorb the flavor

Garnish with chopped cilantro, cover and keep warm

heat remaining 11/2 Tbs Oil on a small pan on med- high heat and add the red chiles and cook till they  turn reddish-brown. Remove from heat and add cumin seeds (they will sizzle on contact). Quickly add paprika and pour over kadhi and mix VERY SLIGHTLY ( use a fork)  so that some seasoning/ tadka shows on top

Serve hot  with plain steamed rice or Jeera Rice.

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Kadhi- Khichadi : Comfort Food!

I missed it again!! Darn! I am getting so absent minded!! I wanted to send in my entry for RCI - Gujarat and had this sitting in the draft for ever so long! all I had to do was review it once and publish!

What with my last day at work .. yep, I resigned.. want to take a break, some 'me' time is what I want! and then savouring every minute of my 'return to the housewife' days, I got terribly lazy and did my daily round of peeping into all blogs, but neglecting my own!

So when I saw RCI Gujarat.. I was all of Kem cho? Maja ma? Jamva mate shu che ( ok, overlook all the mistakes here..) I am a fan of Gujarati food and Mumbai offered a fantastic spread of Gujju food! I would literally starve myself for a day and then go in to Rajdhani or Surti or Kamath' s and then feast! Fortunately, everyone in my family loves Gujarati food, specially my Father and so there was no argument when going to a Gujarati restaurant was concerned!

When we did not eat out, my Mother or Father would make a trip to Dadar (W) to a famous shop, 'Surti Farsan' where they sold the yummiest 'Undhiyu'. Mom or Dad, would get up early on a Sunday morning ( yes that is the kind of love we have for this cuisine!) get ready, pick up a large size steel 'dabba' .. they are not fans of plastic take alongs and indeed those were not available in India then. Catch a bus to the market and then jostle among the hundreds (not kidding !) who were already in line to buy the undhiyu which would be sold out by 10:00 am!! I would on some occasions tag along and would be amply rewarded for my patience with a packet of dholka or kachori.. plus not to mention, the 'taste' of a khandvi or a jalebi the shop-keeper would give me in return for my sweet smile! Oh yes! I used to do that when the parent was not looking! Nothing like getting a little tidbit from the mouthwatering mounds of yummy stuff sitting right in front of your nose and the aroma wafting to your nose and making you drool!

Though M likes to call me a 'spicitarian', I really enjoy the slightly sweet taste of Gujarati food and enjoy all the varieties that it offers.

Among all the delicious dishes that this cuisine has, one extremely simple and comforting dish stands way out, Kadhi Khichadi combination! The simplest of ingredients and no spices make this combo a hit with me. This is so nourishing and perfect for bleak evenings and a perfect remedy for a sniffly nose (in my case)!!

For many months now, M would not touch Kadhi and khichadi.. he would turn up his nose at it , called it food for invalids! .. that just made things difficult for me as I can enjoy kadhi for any meal! On one rare occasion, however Mr. Picky obliged and sipped a spoonful of kadhi.. hhmmm... not bad.. not bad at all! That disdainful look vanished from his eyes and they showed a good deal of interest in what lay before! I was thrilled! He still likes kadhi, I had my doubts that the initial liking was a flash in the pan, and has even progressed to enjoying sipping kadhi like soup!!

The recipe is as simple as ABC..! All you need is :
2 cups Sour Yogurt
2 tbsp Besan
2 tbsp ghee /oil
1 inch ginger (grated)
2 green chillies
Few curry leaves
1 Red chilli halved
1/2 tsp mustard Seeds
1/2 tsp Cumin seeds
1/8 tsp Asafetida
1/8 tsp Turmeric
Salt to taste
2-3 tbsp Sugar
2 cups water
Cilantro to garnish

Add the besan to yogurt, add water and blend , make sure there are no lumps. Add sugar and salt and keep aside.

Heat ghee / oil, add the mustard seds. after they pop, add cumin seeds, chopped green chillies and halved red chilli, curry leaves and asafetida, turmeric and ginger. Pour the yogurt mixture. Stir well. Add more water to attain the consistency you want ( the besan makes the kadhi thicker) and let it come to a rolling boil. Switch off the heat. Garnish with cilantro. Serve with hot Khichadi .

To make khichadi
1/2 cup Mung daal
1/2 cup rice
1 green chilli
Few curry leaves
Salt to taste
1 tbsp Ghee
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/2 tsp Turmeric powder
1/4 tsp
2 1/2 cups water
Wash the mung daal and rice, drain all water and set aside. Heat ghee, add mustard seeds, after they pop, add cumin seeds, asafetida, chilies and curry leaves, turmeric. add the washed rice and daal, saute till all the grains are coated.

Add water, salt and pressure cook (as you would cook rice) . I usually add extra water to get a soft and slighty mushy khichadi. Serve with a dollop of pure ghee kadhi , pickle and papad for a thoroughly satisfying meal!!

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