Boondi Kadhi

Kadhi, like dal, is made in various different ways across India. Some use only yogurt, while some add coconut to it, but the most common and basic way to make it is by adding besan to yogurt along with a medley of herbs and spices. I make kadhi almost every week and it is a very relieving alternative to the regular daily dal. I keep surprising my family by using different add-on's in my kadhi. The one's that are most commonly used are pakodis, chillis, lauki koftas, mangodi, papad, boiled parwal, boiled raw bananas, palak, dill leaves, gatte(rajasthani besan dumplings) and sometimes a medley of mixed boiled vegetables like carrots, beans, cauliflower, peas and potatoes. No matter what I add to it, my basic recipe for Kadhi is always constant. The spice level is adjusted depending on the occasion it is made for and the add-on that goes in it. So here is the recipe for it:

Ingredients:

To be mixed and strained together
1.5 cups dahi(a little sour yogurt is best)
1/3 cup besan
4 cups water

Masalas to be added to the strained dahi mix:
1/4 tsp haldi,
1/2 tsp red chilli powder,
1 tsp coriander powder
1/4 tsp hing,
1/4 tsp methi powder
1/2 tsp sugar
salt to taste

For the tadka:
1 tsp oil
3-4 cloves
1/2 tsp rai seeds
a small pinch whole methi seeds
12 curry leaves
3-4 green chillies, chopped
1" ginger, cut in juliennes

For garnishing:
1/2 cup boondi
2 tbsp Coriander leaves

Method:

1. Strain dahi and besan with the help of water and keep aside. Keep an extra cup of water to adjust the consistency of the kadhi.

2. Heat oil in a large vessel. Add the cloves, rai and methi seeds allowing each to cook for a while before adding the next.

3. Add the curry leaves, green chillies and ginger and fry for a minute. Now add a cup of water and bring it to a boil.( this allows the spices to cook and release their aroma)

4. Now stir the dahi-besan mix well and add it to the boiling tadka, stirring it constantly till it comes to a boil. Once the kadhi starts boiling, reduce the flame and let it simmer for 20 minutes. If the kadhi becomes too thick, add more water.

5. Taste to check the seasonings and to make sure that the raw smell of besan is gone. Once done, add boondi and coriander leaves to garnish.

 

Note: There are numerous add-ins that can change the look and flavor of Kadhi. In this kadhi, boondi is to be added in the last minute as it softens up very quickly. Boiling it for long can disintegrate the boondis

During winters, I like to add garlic to my kadhi. To add garlic to the recipe above, fry 2 tbsp of chopped garlic along with green chillies and ginger.

Enjoy with roti, rice, khichdi.

***Please do not hesitate to ask me if something not clear in the recipe above***.

Rava Khoa cupcakes

 

The other day I was going through a friend's blog and found a recipe for Rava cake. Seeing that all the ingredients used in the recipe were easily available in my kitchen, I made a batch. Then I baked a second batch. When the second batch vanished, I thought of baking a third, and since Diwali was right around the corner, I thought of adding a few extra ingredients to make it look festive and ornamental. So here is what I made:



Ingredients:

1 cup Suji
1 cup grated khoa
1 1/4 cup yogurt (I used wholemilk yogurt)
1 cup sugar
4 tbsp unsalted butter, softened
1/2 tsp elaichi powder
a generous pinch Saffron
2 tbsp dried cranberry
2 tbsp slivered almonds
1/3 tsp baking soda

Method:

1. In a large bowl whip together butter, sugar and yogurt.
2. Now mix in suji, khoa and saffron. Mix well. Cover. Let it rest for 30 minutes
3. After 20 minutes of mixing the batter, preheat the oven to 350 degrees F.
4. Prepare cupcake tray with cupcake liners.
5. Add elaichi powder to the batter and mix. Then add the baking soda, mix well and pour the batter equally in 12 cupcake moulds.

 

6. Decorate with the slivered almonds and dried cranberries.
7. Bake for 25-30 minutes or until the sides of the cupcakes are golden brown. Turn on the top grill/broiler to get an even, golden color on top.

Cool and Enjoy!

Thank you so much Pradnya, for this wonderful treat!

Note:
1. The nuts and fruits for decotation can be varried to one's personal taste, liking and availability.
2. To bake a whole cake from this recipe, grease a 11"x7" baking pan with butter or oil spray and bake for 30-35 minutes and then grill the top for uniformity.
 

Dalma

Dalma

After returning home at the end of a tiring day or after a long trip, one craves for a plate of warm, relaxing and comfort food. Dalma is one such dish and tops the list for me. It is thin dal made with a mix of lentils, that is cooked with a variety of vegetables in it - the combination can be innumerable. I personally like to add vegetables like pumpkin, parval, brinjal, raw papaya, potatoes, carrots and beans. When dal is cooked with vegetables and served with rice or rotis, it makes a complete meal and that too a nutritious one.
Here is how I make it:

Ingredients:

Dals:(to be washed together):
1/3 cup yellow moong dal
1/3 cup masoor dal
1/3 cup toor dal

Vegetables:(To be washed, peeled and cut in large chunks)
1 small potato
1 carrot
12 Beans
5-6 parwal (wash, cut the ends and make a slit from end to end)
1/2 pumpkin
1/2 cup raw papaya
2 small baby brinjals

1 tsp Salt
1/2 tsp haldi

For the Tadka:
1 tbsp ghee or oil or a mix of two
2 whole red chillies
1/4 tsp Hing
1/2 tsp mustard seeds
2-3 green chillies, slit
2 tbsp ginger, cut into jullienes
12 curry leaves
2 sliced onions
2 tbsp chopped garlic
2 tomatoes, chopped
1/2 tsp red chilli powder

Coriander leaves to garnish

Method:

1. In a sauce pan boil the dals with salt and haldi using 5 cups of water. When it comes to a boil, start adding the vegetables in the order of time it takes to cook. The vegetable that takes the longest, goes in first. I use the order- Beans, parwal, papaya, potato, carrots, pumpkin and brinjal. Keep stirring once in a while to make sure the dal does not stick to the bottom of the pan.

2. Meanwhile, heat a frying pan over medium flame and add oil/ghee. Add the whole dried red chillies, hing and mustard seeds. When the seeds splutter, add the ginger, green chillies and the curry leaves. Fry for a minute and add the onion slices.

3. When the onions become transparent, add the garlic and fry till the onions caramalise and turn golden brown.

4. Turn up the heat and add the tomatoes. Fry for a couple of minutes. Add the Red chilli powder. Stir well and add a cup of water. Bring it to a boil and add it to the now boiled dal. Mix well.

5. Cover and simmer for 10-12 minutes and add the coriander leaves.

Note:
1. When I am in a hurry, I soak the dal in hot water while I am cutting the vegetables. Then I pressure cook the dal and vegetables using 4 cups of water, salt and haldi and 1 tsp oil/ghee for 2 whistles. In this case allow the pressure to drop by itself. The consistancy of the dal is then adjusted while adding the tadka.

2. It is best served with hot steamed rice. To serve with rotis, keep the consistancy of the dal a little thick.

3. Side dishes that go best with Dalma Bhaat are: Karela bhaja, Aloo bharta and fried dal vadi.

I hope you enjoy it!