Kadi Chawal ( without pakoras)

 Kadi is a curd-chickpea (besan) flour mixture.  A number of things can be added to it to make it more flavourful.  This is a simple version that is a change from the common kadi that is made with chickpea dumplings ( pakoras/pakodis). It is light and delicious. 

 Recipe is from Chef Kunal Kapoor's instagram account.     Image is also from Chef Kunal's Instagram - will replace it soon with my picture.  

  

Ingredients

Curd  - 1 ½ cup

Besan – 4 tbsp

Green chilies – chopped – 2 nos

Ginger – chopped – ¼”

Chilie powder- to taste

Turmeric – ¼ tsp

Salt

Water – 5 cups

Seasoning

Oil – 3 tbsp

Mustard- 1 tsp

Bay leaves – 2

Jeera – 2 tsp

Dhania seeds – 2 tbsp

Red chilies – 3nos

Methi seeds – ½ tsp

Hing

Onions – sliced 1 cup

Garnish

Ghee – 2tbsp

Chilie powder – to taste.

Coriander leaves - chopped

Take curd in a bowl

Add besan, green chilies, ginger, chilie powder, turmeric, salt – mix with a whisk

Add water and mix well. 

In a pan, add oil, the seasoning, the onion and then allow it to turn transparent.

Add the curd mixture

Cook for 15-20 minutes or till the besan is cooked and the mixture thickens

In a seasoning pan heat ghee and add the chilie powder, take off fire and add to kadi. Garnish with coriander leaves

Serve with hot rice.

 

Cucumber Raitha

The other day on My Kitchen Rules, we had an Italian duo trying their hand at Indian Cuisine. And for a start they were making Raitha ( which they kept referring to as Rayeeta and it sounded so quaint) - and they were trying their best to bring out the subtle flavours of the dish!!  My raitha's are generally very simple.  Chop the veggies, add to yogurt/curd and salt and pepper and garnish.  So I loved this version that V made and persuaded him to make it again today for this post.  It is simple, tasty and is thick and can even serve as a nice topping to just about anything.

Ingredients:
Cucumber - 2 nos
Curd/Yogurt - 250 ml
Coconut - 2 tbsp
Salt to taste
Green chilies - to taste - chopped fine
Oil - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Coriander for garnish (missing here)

Wash cucumber well.  Peel. You can even retain the peel if you like
Ensure that the cucumber is not bitter.
And then grate the cucumber - use the smallest grater blades.  The seeds do not have to be discarded.  They get grated too.
Beat the curd to a creamy mass.
Add salt, chopped chilies, grated cucumber.
Season with oil, mustard and curry leaves.

For extra flavour - you could add roasted jeera powder, pepper.  Add cashew in the seasoning.  You can experiment. It will only add to the taste.

I can eat a whole bowl of this - just plain.

Borani Esfanaaj - A Persian Spinach Dip

Borani is a cold dish of vegetables. This is a recipe I found at The Spice Spoon. The dash of garlic in the dish enhances the taste.  I had just this one bunch of Spinach.  And I made a little.  And I wanted more. This could serve as a dip, as a side dish, or even an accompaniment to an Indian bread.  Try it.

(if you are wondering about the red streak of oil – I used chili infused olive oil

For serving 4 – double the quantity

Spinach – 1 bunch – (frozen spinach can also be used)

Garlic – 1 large clove – finely minced

Onion – ½ medium – finely chopped 

Thick Yoghurt  – 1 cup (you can vary the amount )

Dried Mint – Kasuri Methi – for garnish

Walnuts – I did not use this, but it would add a nice crunch – few

Ground Pepper – to taste

Salt to taste

Olive oil / Refined Oil– little

Essential that the yoghurt is fresh and thick, the garlic finely minced and the onion extra fine chopped. 

Blanch the spinach.

Squeeze out all the water

Chop coarsely

Take a pan, heat a little oil, add the minced garlic

Sauté

And the chopped onion, continue to sauté

Add the blanched, chopped garlic, sauté a little while longer

Remove from heat and cool thoroughly

Whisk the yoghurt lightly.  Add salt – mix well

Mix the spinach-garlic mixture

Blend.

Add ground pepper

Garnish with the dried mint and chopped walnut

Drizzle a bit of olive oil on top ( optional) 

Egg Raitha

I know it does not sound too appetizing, but I saw this on Quick Indian Cooking  which had other lovely recipes and I thought, she wouldn't post a recipe that was not good.  And besides, this lone egg was in the refrigerator for some time and had to be used quick.  The result - not a Wow dish, but not bad either.  Who would have thought egg and curd would go together.  Might be useful if you want a kid to finish his egg.

                                  Where is the egg in the picture?  All hidden under the yogurt.

Ingredients: ( No measurements here)

Boiled eggs

Well beaten yogurt 

Salt to taste

Chilie powder to taste

Asafoetida - pinch 

Cumin powder ( you can use whole cumin for seasoning if you wish)

Turmeric

Curry leaves.

Coriander leaves for garnish

Little oil for seasoning

Mustard seeds

Cut the boiled eggs into halves

Add the powdered ingredients to the beaten curd.

Season with asafoetida and mustard and curry leaves

Garnish with coriander leaves.

  

Potato Raitha

Recipe from Red Chillies

Ingredients:

Boiled potato - 1
Curd ( yogurt) - 1 cup
Chilies Green - 2 nos finely chopped
Onions - 1 small - diced
Coriander leaves - few
salt to taste

For Seasoning:
Oil - 1/2 tsp
Mustard - 1 tsp
Cumin - 1/2 tsp
Curry leaves


Lightly crush the boiled potato.  Not to a fine mash, allow some uneven lumps to remain.
Beat the curd well.
Add the diced onion, chillies, salt and coriander.
Add the potato.
Mix.

Heat oil add the mustard, cummin. When the mustard splutters, add the curry leaves.
Add the seasoning to the curd mixture.

I think this is an ideal accompaniment for  a stuffed paratha or masala pooris on a hot summers day.  For a complete meal. Also good with a mixed vegetable pulao.