Rajasthani Kadhi

This is a staple Rajasthani dish. I remember as children we had a fixed meal of kadhi chawal everyday. Rajasthani kadhi is different from it's other Indian counter parts like Punjabi and Sindhi kadhi. This sour concoction is quite simple and doesn't use too many spices. A hot bowl of Kadhi on a cold day is bliss indeed.

You need:
2 cups sour curd or 4 cups sour buttermilk
2 cups of water if you are using curd
4 tbsp gram flour (besan)
cumin seeds - 1 tsp
mustard seeds (rai) - 1 tsp
methi dana (optional) - 1/2 tsp
red chilli pd - 1 tsp
ghee - 1 tbsp (actually marwari's believe more the ghee the better so feel free to pile it on)
salt to taste

How to:
Mix watered curd or buttermilk with gramflour and mix well. Make sure that no lumps remain. Add salt and methi dana and put on the flame. Bring to a boil while stirring continuously. Reduce the flame and simmer for 30 minutes stirring occasionally to avoid the mix sticking to the pan. The more you cook it the better it tastes. Rajasthani Kadhi is very watery in consistency and if the mixture gets too thick add some more water.

Heat ghee in a separate pan. Temper the mustard seeds and cumin seeds. Remove from flame and immediately add red chilli powder. Pour on top of the simmering curd mixture. Mix well and bring to a boil. Ready to eat :)

Besan Chila with Paneer filling

This is one of my favorite recipes because it is easy to make, quite filling and healthy too. Just one caution, if you are not used to making dosas's and chila's start with a nonstick pan.


For the Chila
Besan (gram flour) - 1 cup
Zeera (cumin seeds) - 1 pinch
Heeng (asafoetida) - 1 pinch
Saunf (fennel seeds) - 1 tsp
Eno - 1 tsp (optional)
Salt and red chilly powder to taste
Oil to cook

For the Filling
Paneer - 1/2 cup grated
Tomato - 1 small - finely chopped
Onion - 1 small - finely chopped
Green Chilly - 1 finely chopped
Few coriander leaves - chopped
salt to taste

Mix everything for the filling together and keep aside

Mix everything for the chila together (except oil) and add water to make a batter. It should be of a dripping consistency and easy to spread.

Heat a nonstick pan and brush it with oil. Spread a thin layer of chila batter on it in a round shape.

Cook on one side till brown and flip over to the other side. Cook for 30 seconds and flip over again. Put a portion of the filling mixture on the less cooked side and fold the chila in half.

Serve hot with green chutney and tomato ketchup.