Makai ni Kadhi / Corn in yogurt gravy

Blogging Marathon # 35 Week 1 Day 2

Theme : Cooking with Corn

While planning for the Marathon first thought that shall make all Indo - Chinese dishes but later thought why not dish out from corners of the world, so for my second day we are travelling to culinary journey of Gujarat. Am preparing very famous dish Kadhi, Kadhi is gravy made from chickpea flour, curd/yogurt, chilies, seasoning with salt and sugar. It is perfect combination of sweet and sour with after note of chillie, is ideal with rice, pulav/pilaf or even with any kind of bread.

Dahi ke Kebab

Dahi ke kebab is one of the most popular and traditional recipe of Awadh. Awadhi cuisine is from the city of Lucknow which is capital of Uttar Pradesh. The cuisine consist of both Vegetarian and Non - Vegetarian dishes. Awadh has been greatly influenced by Mughal cooking techniques. Kebab's  are the integral part of  Awadhi, Lucknow is proud of its kebabs. There are several varieties of popular kebabs in Awadhi cuisine such as Kakori kebab, Shami kebab, Boti kebab, Galawat kebab which are non - vegetarian kebabs, some of the popular vegetarian kebabs of cuisine includes Dalcha Kebab, Dahi Kebab, Arbi ke kebab, Rajma Galoti kebab, Zamikand kebabd (Lucknowi yam kebab).

Khandvi

Today i am going to take you to journey of making Khandvi in Gujarat and Surali Chya Vadya in Marathi is a famous Western India dish. It is made from chickpea flour, sour buttermilk, spices and is similar to savory swiss roll. The mixture is then cooked slowly, spread out thinly on sheet and cut, rolled into scroll shaped. It is said to be difficult to make khandvi and many of you would have only relished in Savoury and sweets shops.

Khandvi was my mum's signature dish. Whenever we used to host dinner or lunch khandvi has to be star dish as in our circle she was the only one who used to make yummy and mouth melting khandvis. She used to say the secret of making best khandvi lies in three factors, proportion of flour and liquid, no lumps and slowly cooked and last timing. This post is tribute to my mum as whenever i make khandvi it feel as if she is with me and supervises and have never failed to make it.

Methi Papaya na Muthiya મેથી પપાયા ના મુઠીયા