For the Kadhi you need

• plain unsweetened yoghurt- 200 ml
• besan flour/gram flour/chick pea flour-40 gms or 2 large table spoons.
• Water- 250 ml.

Whisk the above the three ingredients and put on to a low heat.then you have to add on

• Sugar-15-20 gm depending on taste can be increased
• Salt- 5 gm
• Turmeric- pinch
• grated ginger- 5 gms
• bay leaf/or tej patta – 1 nos
• fenugreek seeds-1/4 tsp crushed
• coriander seeds- 1/2 tsp crushed
• Cinnamon stick-1 small 1/2 inch piece
• Dry red chillies- 1no  cut up

then when the whole lot is simmering , you need to add

• ghee/clarified butter-10 gm or 1/2 tbsp
• Curry leaves – 1 sprig
• cloves- 3-4 nos
• Cumin seeds- 1/4 tsp
• Asafoetida/hing- pinch

the process is simple,heat the ghee/clarified butter add in the rest of the stuff, leaving the asafoetida/hing for the last.

When it all starts to splutter, add it into simmering liquid.simmer for 45 minutes to an hour, and adjust the consistency and seasoning.It should not be very thick, but rather like a thin creamy very light yellowish soup.

For the Khichdi you will need,

• Basmati rice- 100 gms
• Tur dal-50 gms
• Salt- to taste
• Turmeric- pinch

Wash the rice and dal together, and put in a steel bowl add in enough water to cover and top by 1 cm or so.Add in the salt and turmeric.Cook in a pressure cooker for 2 whistels/Can be alternatively cooked in a microwave rice cooker for 12-14 minutes , but will need to soak, for half an hour before cooking.

Serve together, with roast papads, or as we do at home with a spicy dipping condiment /oil, which is traditionally an alternative to the kadhi to eat alongwith the khichdi, but i like it alongwith it. for that we need

• Ghee-10 gms/1/2 tbsp
• mustard seeds- 1/2 tsp
• dry red chillies- 1-2 cut up
• red chilli powder-1/4 tsp
• Asafoetida/hing- pinch

Heat the ghee, add in mustard seeds till they start to splutter , turn off the heat and add in the rest of the ingredients and serve as a condiment with your kadhi khichdi. Enjoy it, as my gandma ManiBa used to cook it.

whisk all the ingredients together. cook over a very low heat till starts to thicken to dropping consistency rather like a pound cake batter. the next part is crucial. you have to use greased flat trays to spread the mixture out very very thinly, and let it cool down.

then you roll from one end to another like a swiss roll. till you have cylinders abt an inch in diameter. cut in 3/4 inch lenghts and hold.

then temper with

1. oil-5 ml
2. mustard seeds-2 gms
3. asafoetida- pinch
4. curry leaves- 1sprig, and top with
5. grated coconut- to top , as much as you like
6. chopped coriander.

you can  serve this with my green chutney, recipe lying around somewhere on the blog.

wheat flour- 200 gms

fresh methi chopped- 100 gms

green chillies- 2nos

chilli powder- pinch

sesame seeds-25 gms

turmeric- pinch

jeera powder- 2 gms

salt- 5 gms

oil- 25gms

water to form dough.

knead all form a dough.roll out to 6 inch thin rounds…cook on a griddle top…with a little oil..eat w/ mint chutney, or pickle