Spinach Kadhi with Potato fritters

At times i feel like the Wicked Witch of the East :/ irritated and frustated, and generally feel low 😦

Why i feel like this ? So far the self -analysed answers are several……..PMS, stress at work, dirty internal office politics and games, tiff with husband, argument with Pakhi or at the world and it’s unfairness at general !! Quite a list :/

So i read up and did some research on how to tackle it…..some said meditate, go for a walk, shop till you drop ( i seriously like this one !!), read a book, eat some chocolates ;)…….and finally came across the suggestion ‘see a shrink’ πŸ˜€

While the suggestions are all good and sound in themselves, i was not so enthusiastic :/ While i sat retrospecting, in walks Pakhi with her demand for something sour and spicy for lunch. Frankly, i was in no mood to cook 😦

Walked in to the kitchen to check what sour and spicy i can make. Stood standing in front of the refrigerator for 10 mins scratching my head, saw a few boiled potatoes, a pitcher of buttermilk, some cottage cheese and few leftovers. Bingo !!! Kadhi with fresh buttermilk and some potato fritters in it. Yessshhhhhhhh……Checked out for some veggies , found only a bunch of spinach. My mood uplifted from there on πŸ˜‰

Kadhi is a moderately spicy gravy made of buttermilk or curd with chickpea flour (besan). Β TheΒ choice of fritters differ according to taste and innovation πŸ™‚

In the name of innovation πŸ˜‰ i twisted the way fritters are made πŸ˜›

potato fritters

Here’s what i did………

INGREDIENTS

For the fritters:

2 nos- medium sized boiled potatoes

1 tsp – finely chopped onion

1/2 tsp – finely chopped green chili

1 tbsp – chickpea flour( besan)

pinch of salt

pinch of carom seeds

For the gravy :

500 ml – buttermilk

1 cup – finely chopped spinach

1/2 tsp – tumeric powder

1/2 tsp – red chili powder

1/2 tsp – finely chopped green chili

1 1/2 tsp – finely chopped onion

1 1/2 tbsp – chickpea flour

2 nos – dried red whole chili

sprig of curry leaves

pinch of mustard seeds

pinch of fenugreek seeds

pinch of asafoetida

salt to taste

spinach kadhi

METHOD

Peel and mash the potatoes. Mix all the ingredients together and shape it into balls. Heat oil in a wok and deep fry them. Keep aside.

Mix the buttermilk and chickpea flour and keep aside. Heat 1 1/2 tbsp oil in a heavy bottomed saucepan. Temper with dried whole chilies, asafoetida, curry leaves, mustard and fenugreek seeds.

Add the chopped onion and green chili and fry for 2 mins. Add the chopped spinach and fry for another 2 -3 mins. Add the tumeric and red chili powder. Pour in the buttermilk and chickpea mix and season with salt. Cook the gravy on medium flame for 8 – 10 mins. Add the fritters. Cook for another min. Take it off fire. Season with a tsp of clarified butter (optional)

spinach kadhi

Serve hot with rice and poppadums.

P.S. : If using curd, lessen the amount by at least 200 ml.

Happy cooking !! πŸ™‚

Cheers !!! πŸ˜€

This is the first in the ‘Kadhi’ series. Many more varieties to come πŸ˜‰

 

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About andy

hi there.....friends call me Andy :) I am a school teacher by profession. Passionate about reading, some random experimental cooking, some hit 'n' miss photography......and i am a dreamer ;) Thank you for popping by :)
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12 Responses to Spinach Kadhi with Potato fritters

  1. Love this version. Just awesome πŸ™‚

  2. I feel so tempted to taste Andy:-)

  3. Malar says:

    Always wanted to try kadhi and have never got a chance. Yours look extremely good!! So tempting Andy πŸ™‚

  4. Wow Kadhi- looks delicious….

  5. Chhapanbhog says:

    Hey ACB, finally found your blog.. Very nicely done blog , loved it…:)

  6. Sophie33 says:

    I made them & loved every bite! My hubby Peter agreed with me! xxx

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