VARIOUS OPTIONS FOR THE ' KADHI '.

Kadhi or karhi (कढी ) is an Indian dish made in several parts of India and often served in combination with khichīdi. It is a spicy yogurt-based gravy which often contains chickpea flour (called Besan in Hindi) and vegetable fritters called pakoras, and is eaten with rice and roti. Try adding various options
to the regular and simlpe ' kadhi ' and see if it makes a difference.

TIP 4 THE DAY : In the basic kadhi add boiled n cut pieces of potato after a quick saute in a pan with a sprinkle of little salt n red chilly powder. Another healthy option try adding to the kadhi boiled Moong Green Sprouts.
Mango Kadhi..
Ings..
1 cup Curd,
4 tbsp Green| raw Mango,
Boiled n it's pulp,
5 tbsp Ripe Mango pulp,
1 tbsp Bengal gram flour, (Besan),
1\2 Green Chilly cut,
A piece Ginger grated,
3\4 cup Water,
1\8 tsp Turmeric powder,
A Piece Clove, Cardamom,
Cinnamon, one whole red chilly,
1 tsp Sugar,
1 tsp Oil,
1\8 tsp Mustard seeds,
A pinch Hing,
1-2 Curry leaves,
Salt to taste.
Method..
Churn together curd, besan, water, add both the mango pulp also add salt and turmeric powder. Put a pan to heat, add oil, add mustard seeds, hing, green chilly, ginger, clove, cardamom, red chilly and the cinnamon. Pour the curd mixture, stir until a boil, appears. Check the salt, the consistency and add the
sugar. Serve hot with the above rice dish, with a garnish of coriander leaves.

PEAS N CORN BALLS IN KADHI

FOR THE KADHI: ( GRAVY )

2 CUPS CURD, 2 TBSP BESAN, 1\2 TSP RED CHILLY PD

1 TSP CORIANDER PD, 1\4 TSP TURMERIC PD,

1\4 TSP GARAM MASALA, 2 TSP OIL, 1\2 TSP CUMIN

SEEDS ( JEERA ), LITTLE HING, 1 CUP WATER.

MAKE THE PEAS N CORN BALLS :

1\4 GREEN PEAS, 4 TBSP CORN,

1\8 TSP CUMIN SEEDS, 1\8 TSP TURMERIC POWDER,

1\8 TSP GARAM MASALA N CORIANDER POWDER,

3 TBSP BESAN, SALT TO TASTE.

METHOD : IN A MIXER JAR PUT ALL INGREDIENTS LISTED TO

MAKE THE BALL AND GRIND TO A PASTE.

MAKE SMALL BALLS, ROLL IN BESAN N FRY IN HOT OIL,

UNTIL GOLDEN BROWN.

METHOD: IN A VESSEL TAKE CURD, BESAN, SALT, RED CHILLY PD, CORIANDER PD, TURMERIC PD AND GARAM MASALA. CHURN ALL TOGETHER. PUT A PAN TO HEAT, ADD OIL, CUMIN AND HING,

NOW ADD THE CURD MIXTURE AND STIR. UNTIL FIRST BOIL

APPEARS. LET IT BOIL FOR 5-6 MINS THEN ADD THE BALLS

AND ON SIMMER BOIL FOR FEW MINS. SERVE WITH A LITTLE 

TADKA OF RED CHILLY POWDER..

GATTE KI KADHI

INGS: TO MAKE GATTA:

1 CUP BESAN ( BENGAL GRAM FLOUR )

1\2 TSP RED CHILLY PD N TURMERIC PD

ONE PINCH SODA BI CARB, 1\4 TSP CORIANDER PD

1\2 TSP OIL AND GARAM MASALA, SALT

FOR THE KADHI: ( GRAVY )

2 CUPS CURD, 2 TBSP BESAN, 1\2 TSP RED CHILLY PD

1 TSP CORIANDER PD, 1\4 TSP TURMERIC PD,

1\4 TSP GARAM MASALA, 2 TSP OIL, 1\2 TSP CUMIN

SEEDS ( JEERA ), LITTLE HING, 1 CUP WATER

METHOD: MAKE GATTA DOUGH IN A BOWL, SO TAKE BESAN, SALT,

RED CHILLY PD, TUMERIC PD, OIL, SODA, CORIANDER PD N GARAM MASALA, RUB ALL TOGETHER. USE WATER TO MAKE A TIGHT DOUGH. PUT WATER IN A VESSEL TO HEAT.

NOW FROM THE GATTA DOUGH, MAKE CYLINDRICAL, ROLL SHAPE AS MANY AS POSSIBLE.

PUT IN BOILING WATER AND WHEN BLOAT , DRAIN THE WATER AND

CUT INTO SMALL PIECES.

START THE KADHI PART, IN A VESSEL TAKE CURD, BESAN,SALT, RED CHILLY PD, CORIANDER PD, TURMERIC PD AND GARAM MASALA.

CHURN ALL TOGETHER. PUT A PAN TO HEAT, ADD OIL, CUMIN AND 

HING, NOW ADD THE CURD MIXTURE AND STIR CONTINOUSLY, UNTIL FIRST BOIL APPEARS. LET IT BOIL FOR 5-6 MINS THEN ADD THE CUT GATTAS AND ON SIMMER BOIL FOR FEW MINS.

SERVE WITH A LITTLE TADKA WITH SOME CHILLY PD.

Lauki Koftas in Kadhi..

INGS :
Make koftas..
1 Cup Bottle gourd ( lauki ),
1 Small size Onion cut,
A pinch Soda- bi- carb,
1\2 Cup Bengal gram flour,
1\8 Tsp Turmeric powder,
1\2 Tsp Red chilly powder,
Salt to taste,
Oil to fry.
FOR THE KADHI: ( GRAVY )
2 Cups Curd,
2 Tbsp Bengal gram flour,
1\2 Tsp Red Chilly Powder,
1 Tsp Coriander Powder,
1\4 Tsp Turmeric Powder,
1\4 Tsp Garam masala,
2 Tsp Oil
1\2 Tsp Cumin seeds ( JEERA ),
A pinch Hing,
1 Cup Water.
Method
Make lauki koftas by ( bottle gourd ) grating and then all water is squeezed out, add all of the other ingredients. Make pakoras, the koftas, fry in hot oil. Fry until golden brown.
Make the kadhi..
In a bowl take all kadhi ingredients and churn well. 
Put a pan to heat,add oil,cumin seeds and hing, now also
add the curd mixture. Stir continously,until boil appears.
Let it boil for 5-6 Minutes. Then add the fried koftas and allow to simmer. Serve with a tadka of oil that is heated in which red chilly powder is added. Garnish with coriander leaves.
Tip add the koftas, when to serve or else they will crumble and absorb all the kadhi.