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Kadhi

Yield: 1 servings

Ingredients and directions for this recipe

3 c Slightly soured buttermilk
2 tb Gram flour
1 ts Wheat flour
1/4 ts Clove/cinnamon pwd; (or use
-whole)
1 Bayleaf
Few grains methi leaves
1 ts Cumin & mustard seeds
1 Stalk curry leaves
2 Whole red chilles
1/2 Red chilli crushed
Salt to taste
1/2 ts Sugar
1 tb Ghee
2 Pinches asafoetida
1/4 ts Turmeric
Chopped coriander

Mix flour and butter milk well with a hand mixer or whipper. Strain.

Heat ghee in a saucepan, add seeds, leaves, whole chilli and buttermilk.

Stir continuously adding crushed chilli, salt, sugar, turmeric and
asafoetida.

Allow to come to boil before you stop stirring.

Allow to simmer on low heat stirring occasionaly till the ghee tends to
float on top and the mixture does not taste floury.

Serve piping hot garnished with coriander.

See also:
Previous recipe Kadayif (middle Eastern Cheese Dessert)
Next recipe Kadin Budu ("lady" Meatballs)

Or try one of these recipes:
Diabetic Pumpkin Delight
Phlax Potato Breadx