Category Archives: Dairy

Gujarati Kadhi – Yogurt Soup


In India, the state of Gujarat is very famous for its meals. Gujarati people are very fond of different flavors. Their meals contain a variety of dishes that, according to your taste, can be sweet, sour or spicy. They also have tantalizing relishes and refreshing papadum. One of the most famous dishes is a yogurt soup is known as Gujarati Kadhi. It is known for its help in digestion. It is made from buttermilk. The traditional buttermilk is a little sour as it is made from the residual fluid that is left after the butter is churned. It is said that it has the highest amount of prebiotics or healthy bacteria. It replenishes the body with essential nutrients. Buttermilk is regarded as one of the best healing-agent  foods.  Nowadays we don’t make butter at home so we can use plain yogurt with water instead. Plain buttermilk can be drank as source of healthy prebiotics. Kadhi can be made from plain yogurt and water. For refreshing buttermilk you need fresh yogurt.  For Kadhi, old yogurt works better.

Cooking Difficulty Level: Easy
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes


2    Cups Yogurt
4    Cups Water
3    TBsp Chick-Pea Flour or Gram Flour
2    TBsp Drawn Butter/Ghee/Oil
1    Tsp Cumin Seeds
1/2 Tsp Fenugreek Seeds
1/4 Tsp Astofedia
3    Small Cinnamon Sticks
3    Cloves
1    Tsp Grated Ginger
Few Pieces Salerno Chili Pepper
Few Curry Patta
Salt to taste
Chopped Fresh Coriander Leaves to Garnish
1    Tsp Sugar (Optional)

How To Prepare:

  1. Mix the yogurt, water and flour and blend with hand blender.
  2. Add salt to the mixture and bring it to a boil, stirring continuously on medium heat.
  3. Let it simmer for ten minutes. Add ginger and chili pepper and curry patta.
  4. In a small frying pan heat the ghee or oil. Add cumin, fenugreek seeds, cinnamon, cloves and astofedia.
  5. Spices will turn little brown.  Use them and the cilantro to garnish the soup. 

This soup is very tasty with khichadi.  It is the perfect meal for any night.   Yum!

Note:  khichadi kadhi – kacumber means “salad and pickle.”

Healthy Buttermilk-Chaas

 Buttermilk with Roasted Cumin

Cooking Difficulty Level: Very Easy
Cooking Time: 10 Minutes

To fight obesity, you must eliminate sugary drinks from your diet. The regular intake of traditional buttermilk provides the body with all essential nutrients and does not add fat and unnecessary calories. It contains a high amount of probiotics which is good for colon health. Buttermilk is regarded as one of the healing agents in food. In summer months buttermilk after lunch is must. It not only aids digestion but cools the body, too.


1 cup Plain Fresh Yogurt
1 cup Cold Water
1 Tsp Roasted Cumin Powder
Chopped Cilantro or Fresh Mint to garnish (optional)
Salt to taste
Buttermilk with Cilantro

How to Prepare: 
  1. Combine water, yogurt and salt.  
  2. Blend mixture nicely with hand blender.
  3. Top off with Roasted Cumin Powder. 
  4. Garnish with Mint or Chopped Cilantro.
  5. Serve in tall glass along with food or as a drink by itself with ice.

An excellent summer refresher!


  • Buttermilk can be served with rice dishes and is popular with Khichadi also:


  • Kadhi can also be made from buttermilk:


Amrat Pak – Mixed Nut Barfi

This recipe is very easy to make and tastes delicious.

Cooking Time: 30 Minutes
Serves: 60 pieces


1    Cup Cream of Wheat or Suji
1    Cup Chickpea Flour or Besan
1    Cup Cashew Powder
1    Cup Almond Powder
1    Cup Unsweetened Coconut Flakes
1/2 Cup Roasted Vermicelli
2    Tsp Ground Cardamom Powder
1/2 Cup Clarified or Unsalted Butter
1    Can Sweetened Condensed Milk (preferably low fat)

How to Prepare:

  1. Roast Cream of Wheat in a 1/4 cup of ghee on medium heat until it is golden brown and then set aside.
  2. Roast Besan in a 1/4 cup of ghee on medium heat until it is golden brown.
  3. Add Coconut to Roasted Besan and roast again for 2-3 minutes.
  4. Add Cream of Wheat, cashews and almond powder. Turn off the heat.
  5. Add Condensed Milk.
  6. Mix it well. 
  7. Add Vermicelli and Cardamom Powder.
  8. Spread it evenly in a 9×11″ pan. Smooth it out. Ghee will appear on surface.
  9. Garnish with Shredded Pistachios and Almonds.  
  10. Let it sit for 6 hours to cool.
  11. Cut into 1 inch square pieces. 
  12. It makes approximately 60 pieces.

  • Vermicelli and Grated Coconut Flakes are readily available in an Indian Store near you.  
  • This sweet dish is easy to make beforehand and lasts for 15 to 20  days.

Submitted by Vasu Patel           

Blueberry Milkshake

This is a great recipe for summer, when you need something fresh and cool.

PreparationTime: 10 Minutes
Serves: 3


2    Cups Milk
2    Scoops Vanilla Ice Crea
1    Cup Ice
Sugar to taste
1    Cup Berries, washed
Few Strawberries

How to Prepare:
1. Blend milk, ice, icecream and sugar in blender.
2. Garnish with berries and mint, optional.