kaadhi chaat

Ingredients: For the coconut kadhi

1½ cups coconut milk 2 tsp cornflour dissolved in 2 tbsp water ¾ cup fresh curds (dahi) 2 cardamom (elaichi) 2 cloves (laung / lavang) 25 mm. (1") stick cinnamon (dalchini) 1 bay leaf (tej patta) 6 curry leaves (kadi patta) 1½ tsp chopped green chillies 1 tbsp oil Salt to taste

To serve

3 tbsp khajur imli ki chutney 3 tbsp green chutney 2 tbsp chopped coriander 6 samosas Method: For the coconut kadhi 1. Add the corn flour mixture to the curds, mix well and keep aside. 2. Heat the oil in a pan and add the cardamoms, cloves, cinnamon, bay leaf and curry leaves. 3. When the curry leaves splutter, add the green chillies and stir for a few seconds. 4. Add the coconut milk and 1 cup of water and bring to a boil, while stirring continuously. 5. Add the corn flour-curds mixture and salt and mix well. Simmer on a slow flame till the kadhi thickens while stirring constantly. Keep aside. How to serve 1. Place the hot samosas in a serving bowl and spoon the hot kadhi over them. 2. Top with the khajur imli ki chutney and green chutney. 3. Serve hot garnished with coriander.