PALAKCHI TAKATLI KADHI / SPINACK KADHI IN BUTTERMILK / पालकची ताकातली कढी

This one is my fathers favourite. As a kid I remember my aai used to make it made frequently as my dad used to relish it and would drink it just by its own. At my in - laws place they are not very happy with curd or buttermilk as a component in a recipe. One fine morning occupied in my thoughts with a cup of tea suddenly I realized that I never made this kadhi at my in - laws place. Not feeling so good about it, it was decided that this was going to be made for dinner the same day. So here is my dad's and so is mine favourite Palakchi Takatli Kadhi / Spinach Kadhi in Buttermilk .....

PALAKCHI TAKATLI KADHI / SPINACK KADHI IN BUTTERMILK / पालकची ताकातली कढी 

INGREDIENTS

Palak / spinach leaves shredded	2 cups
Chana dal / Bengal gram soaked	1 tbsp
Shengdane / peanuts soaked	1 tbsp
Ambat taak / sour buttermilk	1 cup
Ginger grated	½ tsp
Besan / chickpea flour	1 – 1 ½ tbsp
Green chillies	1 no
Oil	1 tbsp
Rai / mustard seeds	¼ tsp
Heeng / asafetida	¼ tsp
Salt	T.T.
Sugar	A pinch

METHOD:

1.       Soak the chana dal and peanuts in water for half hour.

2.       Add little water and pressure cook the spinach leaves and the soaked chana dal and peanuts till tender.

3.       Mash the cooked spinach well, add into it the besan and mix till lump free.

4.       To the spinach and besan mix also add in the chana dal, peanuts, buttermilk, ½ cup water, green chillies, ginger, salt and sugar.

5.       Heat oil, add in the rai. When it splutters add in the heeng.

6.       Pour in the spinach buttermilk mix.

7.       Stir and bring it to just a boil.

8.       Switch off the flame immediately or the buttermilk might split.

9.       Serve hot along with plain boiled rice.

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FANAS GARYANCHI KADHI / JACKFRUIT KADHI

FANAS GARYACHI KADHI  / JACKFRUIT KADHI

INGREDIENTS

Kape Fanas gare / ripe jackfruit flesh (the firm variety)	4 – 5 nos.
Ghee / clarified butter	1 tsp
Jeera / cumin seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Green chillies cut in 2 – 3 pcs each	2 nos
Coconut milk	1 cup
Sour butter milk	1 ½ cup
Besan / chickpea flour	½ tbsp
Jaggery	1 tsp
Salt	T.T.
Coriander leaves chopped	2 sprigs

METHOD:

1.       Remove the seeds from the jackfruit flesh and chop the flesh into chunky pieces or you can also slice the flesh.

2.       Dissolve the besan in a little buttermilk to form a lump free paste. Now add this paste to the remaining butter milk and mix.

3.       Heat ghee, add jeera, heeng and green chillies. Also add in the chopped flesh.

4.       Sauté a little till it is cooked well. It will also shrink a little and start caramelizing at the sides.

5.       Remove from heat and gradually add in the buttermilk besan mix.

6.       Also add in jaggery and salt and bring it just to a boil.

7.       Now add in the coconut milk. Do not allow it to boil or the kadhi might split but make sure the besan is cooked and does not give off a raw aroma.

8.       If you find the kadhi too thick then just add in ½ cup water and bring just to a boil.

9.       Serve hot along with boiled white rice or khichadi. Sprinkle coriander leaves into the kadhi.

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