बारिश होने लगी खाना कैसे बनाएं

Ingredients

• 2 cups Plain Yogurt (Curd) (Full‑fat, whisked smooth)
• 0.5 cup Gram Flour (Besan) (Sifted to avoid lumps)
• 4 cups Water (Filtered or clean tap water)
• 0.5 teaspoon Turmeric Powder (Ground, bright yellow)
• 1 teaspoon Red Chili Powder (Adjust to taste)
• 1 teaspoon Salt (Or to taste)
• 1 teaspoon Mustard Seeds (Yellow, for tempering)
• 0.5 teaspoon Cumin Seeds (For tempering)
• 0.25 teaspoon Fenugreek Seeds (Methi) (Adds slight bitterness)
• 1 pinch Asafoetida (Hing) (Very aromatic, use sparingly)
• 8 pieces Curry Leaves (Fresh, for tempering)
• 2 tablespoons Vegetable Oil (Neutral oil such as canola or sunflower)
• 2 tablespoons Fresh Coriander Leaves (Chopped, for garnish)
• 1 cup Basmati Rice (Rinsed and soaked 15 min)
• 2 medium Potatoes (optional) (Boiled, peeled and cubed)

Instructions

1. Rinse and Soak Rice

   Place 1 cup basmati rice in a bowl, rinse under cold water until water runs clear, then soak in fresh water for 15 minutes.

   Time: PT5M

2. Cook Rice

   Drain the soaked rice, add 2 cups fresh water to a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15‑18 minutes until water is absorbed. Turn off heat and let stand 5 minutes.

   Time: PT20M

   Temperature: 100°C

3. Prepare Optional Boiled Potatoes

   Peel the potatoes, cut into 1‑inch cubes, place in a pot of boiling water, and cook for 8‑10 minutes until fork‑tender. Drain and set aside.

   Time: PT10M

   Temperature: 100°C

4. Make Yogurt‑Besan Slurry

   In a bowl, whisk together 2 cups yogurt, ½ cup sifted gram flour, and 4 cups water until completely smooth and free of lumps.

   Time: PT5M

5. Temper Spices

   Heat 2 tbsp oil in a medium saucepan over medium heat. Add 1 tsp mustard seeds; when they pop, add ½ tsp cumin seeds, ¼ tsp fenugreek seeds, a pinch of asafoetida, and 8‑10 curry leaves. Stir for 30 seconds.

   Time: PT2M

   Temperature: 180°C

6. Add Ground Spices

   Stir in ½ tsp turmeric powder, 1 tsp red chili powder, and 1 tsp salt. Cook for another 30 seconds to release aromas.

   Time: PT1M

   Temperature: 180°C

7. Combine Slurry and Tempering

   Slowly pour the yogurt‑besan slurry into the saucepan while stirring continuously to prevent curdling. Increase heat to bring the mixture to a gentle boil, stirring constantly.

   Time: PT5M

   Temperature: 100°C

8. Simmer Kadhi

   Reduce heat to low, add the boiled potato cubes (if using), and let the kadhi simmer uncovered for 15‑20 minutes, stirring every few minutes. The sauce should thicken slightly and develop a mild tang.

   Time: PT15M

   Temperature: 90°C

9. Finish and Garnish

   Turn off the heat, sprinkle chopped fresh coriander over the kadhi, and give a final gentle stir.

   Time: PT2M

10. Serve

    Plate the hot kadhi alongside the steamed rice. Optionally, serve with a side of the boiled potatoes or a simple cucumber salad.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

8 g

Fiber

2 g