Kadhi-rice and Gawar

This I have learnt from my mother. whenever there is kadhi in menu that means she has churned out fresh butter and paneer and that left over 'paneer ka paani' is combined with sour curds to make that delicious kadhi. it tastes just awesome. and paneer ka pani is very nutritious and makes excellent curries. infact i must have it for my lauki kofta, the curry does not come out so good with plain water. last evening i found my poor fridge stuffed with loads of tumblers of milk and so decided to make paneer. there was sour curd too so immediately i decided to make kadhi for dinner.

just combine 4 tbsp of besan, 1/2 tsp of haldi and salt to taste with 2 bowls of curd. Heat oil in a big kadhai and add methidana(fenugreek seeds), sarson(mustard seeds), heeng(asofoetida) and dry red chillies. Pour the curd mixture in the kadhai along with required paneer ka pani(use depending on the thickness of kadhi you prefer). boil and then simmer for 15-20 minutes. once it is about to reach the required thickness add besan boondi(that is so much quicker than making pakodas though no comparison). switch off gas. before serving prepare a tempering of oil and red chilli powder and pour over kadhi.

there was fresh gawar from the farm house which goes well with kadhi-rice so quickly stirfried some with salt, haldi powder, amchoor and dhaniya powder. it was so fresh i did not have to cover and it was ready in 4 minutes. you can also add chilli powder to make it more tangy.