Kadhi

Recipe:  Puneri Kadhi

Cooking time: 30 mins

Level:  Easy

Video: Kadhi

 

About the Recipe:  Kadhi is a very popular dish. It is one of the main dish of a complete Maharashtrian Thali. We can prepare this dish in many different ways. I have made kadhi in one of the ways in Pune Maharashtra.

Ingredients:

Buttermilk	3 Cups
Besan	1 Big Spoon Full
Hing	1 tea spoon
Clove	1
Cinnamon	1 small
Hing	1/2 tea spoon
Meethi Seeds	1/2 tea spoon
Cumin Seeds (Jira )	1/2 tea spoon
Salt	As per taste
Sugar	As per taste
Ghee	2 tea spoon
Curry Leaves
Green Chillies	2 Chopped
Ginger	Small Piece
Garlic	2 to 3 petals chopped

Directions:

• Add the following in a mixing bowl.
• 2 Cups Buttermilk
• 1 spoon full beasn
• Salt as per taste
• Sugar as per taste
• Ginger
• Garlic Chopped

• Heat 2 table spoon of ghee in a container. 
• Add cumin seeds, meethi seeds, hing, curry leaves, chilli, clove and cinnamon.
• Either add this mixture to the buttermilk or add buttermilk mixture in this container. 
• Heat till it thickens and boil.
• Turn off the head and serve hot!

Recipe:  Banana Raita 

Cooking time: 10 mins

Level:  Easy

Video: 

About the Recipe:  This recipe is a perfect blend of sweetness, saltiness and spice. It is very simple and easy to make. It can go well with plain roti as well. It serves good as a raita. 
 

Ingredients:'

Banana	2
Coriander Leaves	For garnishing
Salt	As per taste
Sugar	As per taste
Chopped Green Chilies	1 to 2
Yogurt / Curd	2 to 3 spoons

Directions:

• Add the following in a mixing bowl.

          2 Banana moderately thick chopped
          Chopped coriander leaves for garnishing

          Chopped green chilies

          Salt as per taste

          Sugar as per taste

          3 to 4 table spoon Yogurt / Curd

• Mix all the ingredients well.

• Dish is ready. Refrigerated raita tastes good.

Recipe:  Kothimbeer Vadi / Coriander Fry 

Cooking time: 45 mins

Level:  Easy

Video: 

About the Recipe:  Kothimbeer Vadi is a well known dish in Maharashtra. It can be good as a starter or even as evening snack. It can stay well for 24 to 30 hrs. It is a part of a complete Maharashtrian thali generally preferred with curd.
 

Ingredients:'

Roughly Chopped coriander	1 Bowl
Sesame seeds (till)	2 tea spoon
Salt	As per taste
Sugar	As per taste
Turmeric Powder	1 tea spoon
Red Chilli Powder	1 1/2 tea spoon
Khas khas (poppy seed)	1 tea spoon
Besan	3 to 4 table spoon
Oil
Water

Directions:

• Add the following in a mixing bowl.

          1 bowl chopped coriander leaves

          2 tea spoon sesame seeds

          1 tea spoon khas khas

          1 tea spoon turmeric powder

          1 ½ tea spoon red chilli powder

          salt as per taste

          sugar as per taste

          3 to 4 table spoon besan

          add little water  (to knead it into a dough).

• Mix all the ingredients to make a dough (sticky).

• Take a container with edges. Apply oil to the container. Add this mixture dough to this pan. Spread it to have constant thickness.

• Pressure cook the container for 5 to 10 mins. One whistle of the pressure cooker will be enough for it to cook. 

• Cut the pressure cooked dough,which will be somewhat tough, in little squares.
• Heat oil in pan. When the oil is hot fry the squares till it becomes brown. Serve the kothimbeer vadi hot along with curd or tomato sauce.