Paneer Kadhi

 

        Kadhi is a very common dish in the menu platter of any North Indian homes. It is basically a yoghurt-gram flour based gravy with a tempering. It is a sort of a comfort food and is best relished with steamed rice or any flavored rice. Some people enjoy it with naan, kulcha, tandoori roti or chapatti.

          

          Kadhi is sometimes served plain or with pakoras (fried fritters) / veggies added to it. It varies largely from one region to the other with some minor changes in the ingredients. 

          So check out my version of kadhi, where I added some fried paneer cubes to the yoghurt sauce. The end result was just amazing and I enjoyed this protein based dish with steamed rice. So check out the step by step pictorial recipe to prepare this yummy classic dish.

       

• 200 gms. paneer cubes
• 1 cup yoghurt
• 3 tbsp. gram flour / besan
• 3 cups water
• salt to taste
• 2 tbsp. oil
• 1 dry red chili
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida / hing
• 1 sprig curry leaves
• 2 green chilies, slit
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tbsp. coriander leaves, chopped 
• 1 tsp. of pickle oil 

          Heat oil in a pan and sauté the paneer cubes till light golden in colour. Keep aside.

          Whisk together yoghurt, gram flour, salt to taste and water. Keep aside. 

          Temper the same oil with dry red chili, cumin seeds, mustard seeds, curry leaves, green chilies and asafetida. Allow it to splutter.

           Now add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates. Add the whisked yoghurt and bring it to a boil. 

           Simmer on a low flame for 8-10 minutes or till you get the right consistency. Keep stirring at intervals.

          Now add the fried paneer cubes and simmer for 2 minutes more. When done, switch off the flame and garnish with coriander leaves.

          Drizzle some pickle oil and enjoy with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.

Heat oil in a pan &sauté the paneer cubes till light golden in colour. Keep aside.

Temper the same oil with dry red chili, cumin seeds, mustard seeds, curry leaves, green chilies and asafetida. Allow it to splutter.

Add the ginger-garlic paste & all the dry spices mixed with some water. Sauté till the oil separates. 

                  Add the whisked yoghurt & bring it to a boil. 

              Add the fried paneer cubes & simmer for 2 minutes more. 

When done, switch off the flame & garnish with coriander leaves.

Drizzle some pickle oil & enjoy with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.

Indrahar ki Kadhi (Madhya Pradesh Cuisine in a Fusion style)

 

           Indrahar is a traditionally healthy steamed snack of Bagelkhand in the State of Madhya Pradesh. It is a lentil based recipe. Not much is know about this particular dish that is almost a lost recipe now. It is a very easy and a quick snack that can be relished with any chutney of your choice. It is also a great tea time snack. This recipe can also be turned into a gravy.

               Kadhi on the other hand, is a yoghurt-chickpea flour based sauce with a tempering. So I combined both Indrahar and kadhi to come up with my version of this yummy fusion dish of Indrahar Ki Kadhi. 

               So enjoy it with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal. Kadhi being my personal favorite, I can clean up my plate in a jiffy. Do check out the step by step pictorial recipe to prepare it.

Indrahar Ingredients - 

• 1/2 cup mixed lentils (both whole & split), soaked overnight
• 1" ginger
• 2-3 green chilies
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin seeds
• 1/2 tsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. salt or to taste
• 1/4 tsp. asafoetida
• pinch of baking soda
• oil to shallow fry

Kadhi - 

• 1/2 cup yoghurt
• 2 tbsp. gram flour / besan
• 3 cups water
• 1/2 tsp. salt or to taste
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida / hing
• 1 sprig curry leaves
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1 tsp. sambar powder
• 2 sprigs curry leaves, dry roasted & crushed
• coriander leaves & a drizzle of pickle oil to garnish

          Indrahar - Blend the soaked lentils along with ginger, green chilies and some water into a smooth paste.

          Transfer it to a mixing bowl and add all the dry spices (except Baking soda). Whisk vigorously for 1-2 minutes so that the batter becomes light and fluffy.

          Add baking soda and mix well. Transfer to a greased plate and steam for 20 minutes. Set aside to cool. Then cut into squares and keep aside. 

          Heat oil in a pan and shallow fry or deep fry till golden brown in colour. Keep aside.

          Kadhi - Whisk together yoghurt, gram flour, salt to taste and water. Keep aside. 

          In a small bowl, mix ginger-garlic paste, turmeric powder, red chili powder and coriander-cumin powder along with some water to form a paste. Keep aside. 

          Heat oil in a pan and temper with cumin seeds, mustard seeds, curry leaves and asafoetida. Allow it to splutter.

           Now add the spice paste and sauté till the oil separates. Add the whisked yoghurt and bring it to a boil. 

           Simmer on a low flame for 8-10 minutes by stirring at intervals. Then add the sambar powder and simmer further for 2-3 minutes or till you get the right consistency.

           When done switch off the flame and sprinkle the crushed curry leaves. Give it a stir.

          To serve, ladle the kadhi in a serving bowl and arrange the fried Indrahar over it. 

          Garnish with coriander leaves and pickle oil. Enjoy with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.

Whisk together yoghurt, gram flour, salt to taste & water. Keep aside. 

In a small bowl, mix ginger-garlic paste, turmeric powder, red chili powder & coriander-cumin powder along with some water to form a paste. Keep aside. 

Heat oil in a pan & temper with cumin seeds, mustard seeds, curry leaves & asafoetida. Allow it to splutter.

                   Add the spice paste & sauté till the oil separates. 

Add the whisked yoghurt & bring it to a boil. Simmer on a low flame for 8-10 minutes by stirring at intervals. 

Then add the sambar powder  simmer further for 2-3 minutes or till you get the right consistency.

When done switch off the flame & sprinkle the crushed curry leaves. Give it a stir.

    Ladle the kadhi in a serving bowl & arrange few of the fried Indrahar over it. 

          

Garnish with coriander leaves & pickle oil. Enjoy with with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.

Baingan Ki Kadhi (Eggplant in Yoghurt Sauce)

 

           Kadhi is a very common dish in the menu platter of any North Indian homes. It is a sort of a comfort food and is best relished with steamed rice or any flavored rice. Some people enjoy them with chapattis or any Indian bread too. 
         
           They are sometimes served plain or with pakoras (fried fritters) / veggies added to it. Today I decided to add in some fried baby eggplants to the yoghurt sauce. The end result was simply yummy and I enjoyed it with steamed rice. So check out the step by step pictorial recipe to prepare it.

• 6-7 baby eggplants, rinsed & drained
• 1/2 cup yoghurt
• 2-3 tbsp. gram flour (besan)
• 3 cups water
• 2-3 tbsp. oil 
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. kasuri methi
• 1 tbsp. coriander leaves to garnish 

           In a mixing bowl, whisk together the yoghurt, gram flour and water and keep aside. 

           Make 2 slits on the eggplants, keeping the stalk intact. Keep aside.

           Heat oil in a pan and fry them till light brown on all sides. Drain and keep aside. 

           Temper the same oil with cumin seeds and asafoetida. Sauté for a few seconds.

           Add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates. 

           Add the yoghurt mix and kasuri methi. Bring it to boil and simmer on a low to medium flame for 8-10 minutes or till the gravy turns slightly thick. Stir at intervals.

           Now add the fried eggplants and continue to simmer for 2-3 minutes more or till you get the right consistency. 

          When done, switch off the flame and garnish with coriander leaves. Enjoy with steamed rice, jeera rice, pulao, chapatti or any Indian bread.

      Make 2 slits on the eggplants, keeping the stalk intact. Keep aside.

         Heat oil & fry them till light brown on all sides. Drain & keep aside. 

 Temper the same oil with cumin seeds & asafoetida. Sauté for a few seconds.

Add the ginger-garlic paste & all the dry spices mixed with 1/4 cup water. Sauté till the oil separates. 

Add the yoghurt mix  kasuri methi. Bring it to boil & simmer on a low to medium flame for 8-10 minutes or till the gravy turns slightly thick. Stir at intervals.

Add the fried eggplants & continue to simmer for 2-3 minutes more or till you get the right consistency. 

 
       When done, switch off the flame & garnish with coriander leaves. 

     Enjoy with steamed rice, jeera rice, pulao, chapatti or any Indian bread.

     

Paniyaram / Appe Kadhi

 

           In this recipe, I combined some leftover Paniyarams and kadhi to come up with this yummy fusion dish of South Indian & North Indian cuisine. You can enjoy as a soup, with hot steamed rice or jeera rice for a great comfort meal. So check out the step by step pictorial recipe to prepare it.  

          Paniyaram / Kuzhi Paniyaram is a traditional South Indian breakfast, most popular in Tamil Nadu. In simple words they are fried idli or dumplings, prepared in a special mould called chatti and enjoyed with coconut chutney and sambar. It is a very easy and a quick recipe and is also a great tea time snack. 

          However, I made some healthy, nutritious and diabetic friendly Paniyaram with Foxtail Millet. They turned very crispy from the outside and yummy in taste.

          Kadhi on the other hand, is a yoghurt-chickpea flour based sauce with a tempering. It is best enjoyed with hot steamed rice. 

         (Please note - this dish can also be done with the normal paniyaram made of idli-dosa batter.)

• few leftover Paniyarams / Appe
• 1/2 cup yoghurt
• 2-3 tbsp. gram flour
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 3 cups water
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 dry red chili, broken
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. ginger-garlic paste
• 1 tsp. coriander powder
• 1 tbsp. coriander leaves, chopped
• 1 tsp. pickle oil 

           In a large bowl, whisk the yoghurt, gram flour, salt to taste, turmeric powder and 3 cups water. Keep aside.

           Heat oil in a pan and temper with mustard seeds and dry red chili. After it stops spluttering, add the curry leaves and asafoetida. Sauté for a few seconds. 

           Then add the ginger-garlic paste and coriander powder mixed with some water. Sauté till oil separates.

           Now add the yoghurt mix and bring it to a boil. Simmer on a low flame till it is almost thick to a desired consistency. Keep stirring at intervals.

           Drop in the Paniyarams and simmer for 2 minutes. When done, garnish with coriander leaves. While serving, drizzle some pickle oil and relish with hot steamed rice.

Note  -  The recipe of Foxtail Millet Paniyaram is given below. 

                        In a large bowl, whisk the yoghurt, gram flour, salt to taste, turmeric 

                        powder and 3 cups water. Keep aside.

                                 Few leftover Foxtail Millet Paniyarams.

                             Heat oil in a pan & temper with mustard seeds & dry red chili. 

                        After it stops spluttering, add curry leaves & asafoetida. Sauté for a 

                        few seconds. 

                      Add ginger-garlic paste & coriander powder mixed with some water. 

                      Sauté till oil separates.

                      Add the yoghurt mix & bring it to a boil. Simmer on a low flame till it is 

                      almost thick to a desired consistency. Keep stirring at intervals.

                                  Drop in the Paniyarams & simmer for 2 minutes. 

                                   When done, garnish with coriander leaves. 

                        While serving, drizzle some pickle oil & relish with hot steamed rice.

Foxtail Millet Paniyaram - 

Ingredients - 

• 1 cup foxtail millet
• 1/2 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds
• 1 small onion, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• 3 tbsp. coriander leaves, chopped
• salt to taste
• 1 tsp. red chili flakes
• 1 tsp. coriander powder
• 1 tsp. flaxseed (opt)

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. urad dal
• 1/4 tsp. asafoetida

Other ingredients - 

• oil to grease the Paniyaram Chatti
• coconut chutney & sambar to serve

           Soak the millet, lentil and fenugreek seeds overnight or for 4-5 hours. 

          Grind to a slightly coarse paste. Adjust the consistency. Cover and keep aside overnight to ferment. 

          To the batter, add rest of the ingredients and mix well.

          For the tempering, heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, uard dal and curry leaves. Sauté for a few seconds and pour this tempering into the batter and mix well.

          Heat a paniyaram chatti and grease well. Drop spoonful of the prepared batter in it and cook, covered on a low flame for 4-5 minutes or till one side is done.

          Flip it over and cook the other side too. Make similar Paniyarams with the remaining batter and serve them hot with coconut chutney and sambar.

                                  Foxtail MIllet Paniyaram.