Pasta Kadhi

           Kadhi (spiced yogurt) is very popular in most North Indian homes. They differ from one region to the other in regard to the usage of ingredients. It is made with or without some pakoras dipped in it. Kadhi being my personal favourite, I keep experimenting. 

          I wanted to do something new and interesting. So made the usual kadhi with some boiled pasta thrown in. It turned out very yummy. Relish as it is like a soup or with jeera rice, plain biryani, pulao, plain steamed rice or chapati. 

• 1/2 cup yoghurt
• 1/2 cup pasta, boiled al dente
• 3 cups water
• 2 tbsp. besan (chickpea flour)
• 1 tsp. ginger-green chili paste
• 1/4 tsp. turmeric powder
• 1 tsp. kasuri methi, crushed
• 1/2 tsp. roasted cumin powder
• salt to taste
• 1-2 tbsp. ghee
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• pinch of red chili flakes
• 1 tsp. coriander leaves, chopped

           Whisk together yoghurt, water, besan, ginger-green chili paste and all the dry spices till smooth. 

           Heat ghee and temper with cumin seeds and asafoetida. Add the yoghurt mix and bring it to a boil. 

          Simmer on low flame, by stirring at intervals till it turns slightly thick in texture. Add the pasta and simmer for a minute more. 

          Switch off the flame and transfer to a serving dish. Garnish with coriander leaves and chili flakes. 

           Relish as it is like a soup or with jeera rice, plain biryani, pulao, plain steamed rice or chapati.