Kadhi

‘Kadhi -chawal’ for a large chunk of Indians, translates into ‘comfort food’. ❀



Every region of the country has a version of Kadhi, where the basic ingredients used are the same.

Kadhi is a yogurt and gram flour (besan) based gravy with vegetable fritters. It goes perfectly with steamed rice or khichdi (kedgeree).

Kadhi is made from buttermilk or yogurt. This recipe used buttermilk. Buttermilk gives the kadhi a smooth texture compared to yogurt. Punjabi kadhi is made out of full fat buttermilk or yogurt. Whereas, Sindhi kadhi is made out of tamarind pulp.


Kadhi is considered a light food and popular in all ages.

And in all my experiments of cooking, I have found Kadhi to be instrumental in feeding my teenager some vegetables. Go innovative with the fritters !! πŸ˜‰ πŸ˜€

I have used a mix of grated raw papaya and potatoes with chopped onion, green chillies and seasonings.

Here’s what I did………………

INGREDIENTS

For the fritters/pakoras :

1 cup – grated raw papaya

1/2 cup – grated semi-boiled potatoes

1 tsp – grated ginger

1 nos – onion, finely chopped

2 nos – green chilli, finely chopped

gram flour, as per need

pinch of baking soda (optional)

pinch of ajwain/carom seeds

pinch of salt

oil for deep frying

For the gravy :

500 ml – buttermilk

3 tbsp – gram flour /besan

1 tsp – tumeric powder

1/2 tsp – red chilli powder (optional)

Salt to taste

For tempering/ tadka :

pinch of fenugreek seeds/ methi dana

pinch of asafoetida

a sprig of curry leaves/ kadhi patta

2 nos – dried whole chilli

1/4 tsp mustard seeds

METHOD

Fritters :

Mix together all ingredients listed under Fritters, except gram  flour.

Add gram flour (approx. 3 tbsp initially) and mix it all together. Add water to make a thick batter. Remember, the raw papaya has it’s own moisture too.

Heat oil in a wok/ kadhai.

Drop a dollop of the batter at a time of the gram flour mix and deep fry on medium heat. Drain on a kitchen paper.

Gravy :

Blend the buttermilk and gram flour together.

Heat 2 tsp oil in a deep pan.

Add all the ingredients mentioned under ‘tempering’.

As the mustard splutters, pour the buttermilk and gram flour mix.

Add 1 1/2  cup water.

Add tumeric and red chilli powder. Season with salt.

As it comes to boil, lower the heat and let it simmer for 10 mins. Stir occasionally.

Add the fritters and increase the heat. Cook for another 1 min and take it off fire.

To add that extra zing –

In a small pan, heat 2 tsp ghee/ clarified butter. Once it starts smoking, taking it off fire and add a pinch of cumin seeds, few curry leaves and 1/4 tsp red chilli powder. Pour the tempering over the Kadhi before serving.


Serve hot with steamed rice.

Happy cooking !! πŸ™‚

Cheers !! πŸ˜€

 

 

 

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Egg Stumbler

Eggs and we are in love forever ❀

A spicy version of scrambled eggs with bite-sized bread pieces or bread crumbs. A popular street food from Mangalore and just another way of making bread and eggs.

This recipe is inspired by a friend and it is easy-to-make dish. Can be served for breakfast or brunch with cup of tea, coffee or fresh fruit juice.

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The inviting aroma of sizzling eggs with spices ❀

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Here’s what I did………………..

INGREDIENTS

3-4 nos – eggs

7-8 nos – bread slices

1 nos – medium sized onion, finely chopped

1 nos – medium sized tomato, finely chopped

1-2 nos – green chillies, finely chopped

1/2 tsp – sambhar powder (optional)

1/2 tsp – tumeric powder

2 tbsp – oil

1 tbsp – chopped coriander/ cilantro

1 tbsp – lemon juice

salt to taste

METHOD

Crumb the bread. Keep aside.

Heat oil in a pan anf fry the chopped onion till translucent. Add chopped green chilli and fry.

Add the chopped tomato and tumeric powder. Season with salt.

Beat the eggs and add it to the frying tomatoes. Scramble the eggs.

Add the bread crumbs and cook for 4-5 mins till the crumbs get roasted well.

Mix in the lemon juice and chopped coriander.
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Serve hot.

Happy cooking ! πŸ™‚

Cheers !! πŸ˜€

 

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Rui maacher korma – Fish Korma with Indian carp

One of the most commonly cooked fish in Bengali kitchens -Rui or Rohu, is a species of fish from the Carp family and are plenty in our rivers and lakes.


Recipes to cook this fish are innumerable. Since the family was celebrating a small occasion, I decided to give the fish curry a Nawabi touch πŸ˜‰

And there it is, Rui maacher korma or Fish korma with Indian carp – thick and rich gravy of yogurt and cashew nut paste.


Here’s what I did …………

INGREDIENTS

To marinate the fish steaks :

6-7 pieces- fish steaks

1/2 tsp – tumeric powder

1 tsp – salt

For the gravy :

1 nos – medium sized onion

1 tsp – ginger paste

1/2 tsp – garlic paste

1 cup – yogurt

7-8 nos – cashew nut, soaked in water

1 tsp – red chilli powder

1 tsp – tumeric powder

1 tsp – cumin powder

1/2 tsp – coriander powder

1/4 tsp – garam masala (optional)

2 nos – bay leaf

1″ stick – cinnamon

2 cups – water

pinch of cumin seeds

Oil – to fry the fish steaks + 1 tbsp for gravy

Salt to taste

METHOD

Wash the fish steaks thoroughly. Place them on a plate and rub the salt and tumeric powder, as mentioned under marinate. Keep aside for 15 mins.

Meanwhile, chop and grind the onion to paste.

Beat the yogurt and mix in all the dry spice powder.

Separately, grind the soaked cashew nut to a fine paste. Keep aside.

Heat oil in a wok or a deep pan and fry the fish steaks to golden. Drain on an absorbent paper.

Heat 1 tbsp oil in a separate pan and temper with bay leaves, cinnamon stick and cumin seeds.

Tip in the onion paste and fry till translucent. ( do not brown)

Add the ginger and garlic paste and fry till fragrant.

Add the yogurt mixture. Cook till oil leaves the side of the pan.

Add the cashew nut paste and cook for a couple of mins.
Add the water. Season with salt.

As the gravy/ sauce comes to boil, gradually slide in the fish steaks.

Cook the gravy till it reaches a thick consistency.

Take it off fire.

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Serve with hot steamed rice.
Happy cooking !! 😊

Cheers !! πŸ˜„

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Narkel shorshe diye Sojne phool – Drumstick blossom with coconut and mustard

Winters in India, heralds a wide range of vegetables, fruits and flowers.

Sojne phool or Drumstick blossoms are a delicacy cooked in various regions of the country. Each region has their list of traditional recipes.

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Like many edible flowers Β from around the world, India has it’s fair share of such flowers. There is long list of atleast 42 edible flowers in India – Roses, Hibiscus, Spiny Sesbina, Lemon blossom, Nasturtiums, Drumstick blossom (Moringa Oleifera) etc


This is a dry dish and goes well with steamed rice.


Drumstick blossoms or Sojne phool are a bit bitter to taste. There is a much tested age old trick to lessen that bitterness by steaming the flowers and draining out the water.

The flowers post steaming, are ready to be used for numerous preparations. Though this is an optional trick, but i found it to be extremely useful.

This is what I did……

INGREDIENTS

2 cups – sojne phool/ drumstick blossoms

2-3 nos – green chillies

1 1/2 tbsp – fresh coconut paste

2 tsp – mustard paste

1 tsp – sugar

5-6 nos – bori/ sundried lentil dumplings

1 tsp – tumeric powder

1/2 tsp – mustard seeds

Salt to taste

Oil- as per need

METHOD

Rinse the flowers well. Drain.

Steam the flowers for 10- 12 mins. Drain the water.

Heat sufficient oil in a pan and fry the bori/ sundried lentil dumplings. Drain them on an absorbent paper.

Heat 3 tsp oil separately and season with mustard seeds. Add the coconut paste and fry till it starts turning golden.

Add the mustard paste and tumeric powder.

Add the steamed blossoms.

Cut the green chillies halfway through the centre and add it to the pan.

Season with salt and sugar. Stir. Lower the heat and cover.

Cook the blossoms till all moisture dries up.

Gently break up the fried dumplings and mix it to the cooked blossoms.

You may add a tsp of ghee at this point (optional).

Take it off fire.
Serve with hot steamed rice.

Happy cooking !! 😊

Cheers !! πŸ˜„

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Kashmiri Dum Aloo

Gar firdaus bar rue zameen ast /

hameen asto, hameen asto, hameen ast’

Meaning – If there is Paradise on Earth/ It is here ! It is here! It is here.

– A farsi couplet of Amir Khusrau, believed to be uttered by Emperor Jehangir, who was enamoured with Kashmir.

Kashmir or Jammu &Kashmir, is the northern-most state of India, is known for it’s majestic snow-peaked mountains, beautiful gardens, lakes, saffron, walnuts, people of the state and their food.


Kashmiri food are fragrant and delectable. With rapidly falling temperature in Delhi and availability of new baby potatoes in the market, Kashmiri Dum Aloo is a perfect recipe to kick start the winters. Deep fried potatoes, fragrant in ghee and fennel, slow cooked in yogurt……..ahhh bliss ! ❀️


This inspiration is from Sanjeev Kapoor, celebrity chef and author. I modified it as per my taste and availability of ingredients.

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This is what I did………

INGREDIENTS

10- 12 nos – baby potatoes

1 1/2 cup – yogurt

4-5 nos – kashmiri red chillies

1 1/2 cup – yogurt

1/2 tsp – dry ginger powder/ saunth

1 1/2 tbsp- fennel powder/ saunf

1/4 tsp – roasted cumin powder

1/4 tsp – garam masala powder

1/4 cup – mustard oil

A pinch of clove powder

Salt to taste

METHOD

Peel and wash the potatoes. With the help of a fork prick the potatoes all over and keep them soaked in salt water for about 20 mins. 

Drain the potatoes. 

Heat mustard oil in a wok/ kadhai. Deep fry the potatoes to golden. Drain them on absorbent paper. Keep aside.

Season the remaining oil with a whole dry red chilli and clove powder. 

Grind the kashmiri red chilli to paste with little water. Whisk together this paste with yogurt and dry ginger powder and fennel powder. 

Pour the mixture into the oil and give it a good stir. Pour in a cup of water and add salt. Once the mixture comes to boil, slide in the fried potatoes and cook till potatoes are well done.

Garnish with garam masala and roasted cumin powder. 


Serve hot. 

Goes well with naan, chapati and paranthas.
Happy cooking ! 😊

Cheers !!

 

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Mulor shaak – Radish greens

Winter in tropics means an immense variety of leafy green vegetables along with innumerable fruits and other vegetables ❀️ And sometimes a simple meal is all I crave πŸ˜‰

Mulor shaak is a winter special and almost a delicacy. 

Every household has a way of cooking it. Being born and brought up in Madhya Pradesh, the province and it’s people infused enough of their cuisine and style of cooking into me. Technically speaking, this is not how Mulor shaak/ Radish greens, is cooked in a Bengali kitchen. 


A quick, easy and crunchy greens recipe, with a heady aroma of browned garlic. 😍

This is an excellent side dish and goes well with dal and rice or chapatis.


Here’s what i did……………

INGREDIENTS

2 cups – chopped shaak/ radish greens

1/2 cup – finely cubed radish

3-4 pods – garlic, crushed or chopped

2 nos – dried whole red chilli

2 tbsp – chickpea flour/ besan

1/2 tbsp – oil

1 tsp – ghee (optional)

Salt to taste

METHOD

Heat a pan and dry roast the chickpea flour to golden. Keep aside.

Heat oil. Break the dry whole red chilli into the hot oil. 

Tip in the crushed garlic and fry till it is golden brown. 

Add the cubed radish and saute for a couple of mins. 

Add the chopped greens and salt. Give it a good stir. Lower the heat, cover and cook till radish cubes are tender, yet crunchy. 

Increase the heat to maximum and let all remanant moisture dry up. 

Add the roasted chickpea flour/ besan. Mix well. 

Add ghee (optional) and keep tossing the greens till they are crunchy. 

Take it off the fire. 

Serve hot with chapati or dal and rice. 


Happy cooking !! 😊

Cheers !! πŸ˜„

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Festival of Lights

Wishing my blogger family a very happy and prosperous Deepawali !! 

May all your wishes and dreams come true and enrich your life with health and wealth ❀️


!!!! Shubh Deepawali !!!!

Cheers ! 😊

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