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Paryushan Time Recipes


Choonbadi

Ingredients


For kadhi:
3 cups buttermilk (slightly sour)
1/2 cup gramflour (besan)
1/2 tsp. each cumin & mustard seeds
3-4 pinches asafoetida
1/2 tsp. red chilli powder
1/2 tsp. coriander seed powder
1/2 tsp. turmeric powder
Salt to taste
1 tbsp. ghee
2 medium papads

For badi:
3/4 cup gram flour (besan)
1 tsp. red chilli powder
1/4 tsp. cumin powder
Salt to taste
2-3 pinches asafoetida
15-20 ajwain seeds

Method:

For badi:

1.      Mix all ingredients.

2.      Add some water to make a thick gooey paste.

3.      Put 2 cups water to boil in large vessel.

4.      When boiling starts, pick up a portion of paste in hollow of all fingers joined.

5.      Drop small teardrop shaped lumps into boiling water, by pushing batter down with thumb.

6.      Repeat for all batter. Do not wipe container clean.

7.      Pour buttermilk in this container and mix in all leftover batter on container sides.

8.      Keep aside. Allow the badis to boil in water for at least 15 minutes. Add more water if required. Keep aside.

For kadhi:

1.      Mix all dry masalas and salt in 1/2 cup water. Keep aside.

2.      Blend flour into buttermilk till smooth. Keep aside.

3.      Heat ghe in a heavy saucepan.

4.      Add seeds, asafoetida, allow to splutter.

5.      Add masala water, stir and simmer till fat floats on top.

6.      Spoon out this top fat, keep aside for garnishing.

7.      Add buttermilk mixture to pan, stir continuously till it boils.

8.      Add badis, water and all, stir till boiling resumes.

9.      Simmer and cook for 7-8 minutes, add more water if too thick.

10.  Break papads int0 1-1/4 squares roughly.

11.  Separate each and add to kadhi, stirring simultaneously.

12.  Boil for a minute more.

13.  Serve hot with chappatis or steamed rice.

Making time: 30 minutes
Makes: 5 servings
Shelflife: Best fresh (few hours at room temperature)

Nutritive value per serving:

Protein

6.89gms

Fat

7.35gms

Minerals

1.09gms

Fiber

1.25gms

Carbohydrates

17.7gms

Energy

169.9kcal


 

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