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1993-01-13
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Newsgroups: rec.food.recipes
Distribution: world
From: ajayshah@alhena.usc.edu (Ajay Shah)
Date: Thu, 6 Feb 92 11:55:56 PST
Subject: LACTO: Kadhi (Improved version)
Summary: orig. subject: VEGAN: Kadhi (Indian) (Improved)
Archive-Name: recipes/lacto/kadhi2
Keywords: recipe lacto kadhi2
Followup-To: rec.food.veg
Organization: University of Southern California, Los Angeles, CA
Approved: aem@mthvax.cs.miami.edu
# Kadhi recipe from shobhana@shakti.ernet.in, modified a bit by me.
Ingredients:
1 c slightly sour curd or buttermilk
0.5 c gram-dal flour
5 c water if curd, 3 c water if buttermilk
salt to taste ($\approx$ 1.5 t works for me)
10 curry leaves (``kadipata'' leaves)
grated cube of ginger, the cube has side 3 cm
1.5 t white powdered sugar
2 green chillies slit vertically (iff you like hot food)
0.5 t turmeric (haldi)
For vaghaar:
2 T of ghee (or butter, or vegetable oil).
0.5 t black mustard seeds
2 whole cloves
0.5 t fenugreek seeds
0.5 t cumin seeds
pinch of hing (asafoetida)
Garnish:
coriander (cilantro) leaves
chopped onion (optional)
very little cinnamon powder (optional)
Precision Demanded:
a lot
Algorithm:
1. Thoroughly mix the curd, gram-flour and the water. A
hand-mixer is quite good at this. The mixture will look watery
but it's going to thicken later. Add in the salt, curry leaves,
ginger, sugar, chilies, turmeric. There should be no lumps in this.
2. Now put it on the fire. Start on high while stirring at a
frequency high enough to prevent anything from getting stuck-burnt.
It starts out looking watery. After some time ($\approx$ 6
minutes) on the heat you will see it thicken sortof discontinuously.
Once you see this, stay on high for one more minute or so, and
turn the heat to low. Cook on low for 10 minutes.
3. Don't take it off the fire yet. Now we do the "vaghaar".
4. In a seperate small vessel, heat the oil. When it's hot,
put in the mustard seeds. When they have popped, add the cloves,
fenugreek, cumin and hing. The cloves will expand, the fenugreek
will turn light brown and the jeera will turn brown. \\
Now put this hot and spicy oil into the main pot. Now take the
main pot off the fire.\\
Finally garnish. Cover it until you are ready to eat.
5. General suggestions. The more (less) the gram flour you put
the thicker (thinner) the end product is. In North India they
make it quite thick (like 0.66 c of the flour). If you skip the
haldi (turmeric) it will be less yellow.
Ajay Shah, (213)749-8133, ajayshah@usc.edu