Kheru

Ingredients:

Beaten curd         - 2 Cups

Cumin Seed         - 1/2 Tbs

Coriander Seed     -1/2 Tbs

Whole Red Chilli  - 4 Pieces

Turmeric Powder  - 1/2 Tbs

Salt                      -To Taste

Mustard Oil          - 1 Tbs

Finely Chopped Cilantro( For Garnishing)

Procedure: 

1. Heat oil in a Pan.


2. Add cumin seed, coriander seed and whole red chilli. Fry it till golden brown.


3. Add turmeric powder and salt.


4. Add little water to it to lower the temperature.


5. Add beaten curd while stirring continuously. Immediately switch off the gas.

6. Garnish with finely chopped cilantro.

Note:
Don't  boil the curd. switch off the gas when mixture is warm.
You can also add thinly sliced onion and curry leaves to this after frying spices.

Madra

  

Ingredients:

Chickpea                                        1 cups 

Yogurt                                             2 cups

Ghee                                               4 tbs

Almonds                                          5-6

Cashew                                           5-6

Raisins                                            8-10

Grated Coconut                              1 tbs

Aniseed                                          1 

Cardamom Black                            2 pieces

Cardamom Green                           2 pieces

Cinnamon                                       1 small piece

Bay Leaf Indian                              1-2 leaf

Whole Red Chilli                             3-4

Turmeric Powder                            1 tbs
Degi Mirch/Red Chilli powder         1 tsp

Salt                                                 According to taste

cilantro(hara dhania) for garnishing  

Procedure:
1. Soak Chickpeas overnight in water. 


2. Next day boil chickpeas in pressure cooker for 30 min with salt. Drain the water and keep them aside.

3. Let the chickpeas cool down. Mix curd with chickpeas. 


4. Heat Ghee in a thick bottom pan. Fry almonds and cashew in it. keep the aside.


5. Add aniseed, black cardamom, green cardamom, bay leaf, whole red chilli and cinnamon     into ghee. Fry till golden brown.


5. Add turmeric powder.


6. Add Yogurt and chickpea mixture to it and stir it continuously until yogurt leaves oil. It will take around 10-20 minutes.


7. Finally add chickpeas, cashew, almonds, raisins and coconut  to the curry. Let it simmer for 15 minutes.


8. Garnish with chopped cilantro.




Note:
Stirring continuously  is very important to avoid the curdling of yogurt.