Falafel Kadhi (Falafel in Yoghurt Gravy - Fusion Style)

 

           Falafels are popular Middle Eastern Snacks which can be had either as an appetizer with hummus or as a main course with pita bread, salads and a drizzle of tahini. The main ingredient is Kabuli Chana (white chick peas). They can also be had with some green chutney in an Indian style. 

          Today I prepared a delicious Kadhi dish (yoghurt sauce) with the leftover falafels. Here fried pakoras (fritters) are served, dipped in a yoghurt based gravy. The end result was a creamy smooth texture which can be relished with either any rice preparation or any Indian bread. So check out the step by step pictorial recipe to prepare this amazing fusion dish. 

• 7-8 leftover Falafels
• 1/2 cup yoghurt
• 3 tbsp. gram flour / besan
• 3 cups water 
• salt to taste
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/2 tsp. asafoetida
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. ginger-garlic paste
• 1 tsp. coriander-cumin powder, dry roasted
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fried onions to garnish

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

          Make a paste of ginger-garlic paste, turmeric powder, red chili powder and coriander-cumin powder with 1/4 cup water. Keep aside. 

          Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds.

          Add the spice paste and sauté till the oil separates.

          Now add the yoghurt mix and bring it to a boil. Simmer on a low flame by stirring at intervals for 10-12 minutes or till the gravy turns slightly thick to the desired consistency. 

          Drop in the leftover falafels and simmer for 2-3 minutes.

          When done, add the coriander leaves and serve, garnished with fried onions.

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

Make a paste of ginger-garlic paste, turmeric powder, red chili powder & coriander-cumin powder with 1/4 cup water. Keep aside. 

Heat oil in a pan & temper with cumin seeds & asafoetida. Sauté for a few seconds.

                  Add the spice paste & sauté till the oil separates.

Now add the yoghurt mix & simmer on a low flame by stirring at intervals for 10-12 minutes or till the gravy turns slightly thick to the desired consistency. 

            Drop in the leftover falafels and simmer for 2-3 minutes.

                  When done, add the coriander leaves.

                  Serve, garnished with fried onions.

Lemony Kadhi Malpua - Fusion Style

          Kadhi (spiced yoghurt) is my all time favorite comfort food. It is healthy, simple, easy to make and yummy too. Kadhi is a very common menu in many North & West Indian platter. They are prepared with or without pakoras / fritters dipped in it. I added some kaffir lime leaves for some refreshing lemony flavor. This recipe is a bit of a fusion style. 

           As I had some leftover malpuas (before dunking in the sugar syrup), thought of adding these to the kadhi. So use a cookie cutter to give the malpuas a desired shape and go ahead with the recipe. You will have a different style of kadhi that can be served with rice or chapatis. 

• Few leftover malpus, cut into desired shapes
• 1 cup yoghurt
• 3 tbsp. roasted besan
• 3 & 1/2 cups water
• few kaffir lime leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin-coriander powder
• 1 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 2 green chilies, slit
• 1 tbsp. chopped coriander leaves to garnish (opt)

           Blend the yoghurt, besan, water and all the dry spices. Heat oil in a pan. Temper with cumin seeds, green chilies and asafoetida. Sauté for a few seconds.

          Pour over the yoghurt mix and the kaffir lime leaves. Bring it to a boil and simmer on a low flame, by stirring at intervals till it gets slightly thick. 

          Drop in the malpuas and simmer for 1-2 minutes. Switch off the flame and discard the kaffir lime leaves. 

           Garnish with coriander leaves. Serve with plain steamed rice, jeera rice, pulao, plain biryani or any type of Indian bread.

Kadhi Pakora (Rice Flour Fritters in Yoghurt Sauce)

          Kadhi (yoghurt sauce) is a very popular North Indian Cuisine. It is basically chickpea flour fritters / pakoras deep fried and dipped in yoghurt sauce. They differ from one region to the other with slight variations in the ingredients and the method of cooking. 

          But today I gave a slight twist by making a kadhi by adding some rice flour fritters. This yummy dish, which is my personal favorite, can be relished with either jeera rice, plain steamed rice, pulao, plain biryani, naan, tandoori roti or plain chapatti. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup yoghurt
• 3 cups water
• salt to taste
• 1 tsp. red chili paste
• 2 tbsp. besan (chickepea flour)
• 1/4 tsp. turmeric powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder

Tempering-

• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. ginger-garlic paste
• 1 sprig curry leaves
• coriander leaves & red chili flakes to garnish

Pakoras-

• 1 cup rice flour
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 2 tbsp. coriander leaves, chopped
• 1/2 cup fresh grated coconut
• salt to taste
• 1 tsp. cumin seeds
• oil to deep fry

           In a bowl, combine all the ingredients (except oil) and knead in to stiff dough by adding warm water little at a time. 

          Cover with a wet cloth and leave aside for 15-20 minutes.

          Heat oil and drop spoonful of the prepared dough in it and fry till light brown. 

          Drain on a kitchen towel and keep aside.

               Mix all ingredients (except oil) & knead to a stiff dough by adding warm 
               water. Cover with a wet cloth & leave aside for 15-20 minutes.

                     Heat oil & drop spoonful of the dough & fry till light brown. Drain on
                     a kitchen towel & keep aside.

          In a bowl, combine yoghurt, besan, salt, turmeric powder, coriander powder, cumin powder and water. Whisk well so that there are no lumps.

          Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds. Then add the asafoetida and ginger-garlic paste. Fry for a minute or till the raw smell disappears.

          Now add the yoghurt mix and the curry leaves. Bring it to a boil and simmer on a medium flame for 8-10 minutes or till it turns slightly thick.

          Drop in the prepared pakoras (dumplings) and simmer for 2-3 minutes. Garnish with coriander leaves and red chili flakes. Serve as a side dish with either rice or chapattis.

                    Mix yoghurt, besan, salt, turmeric powder, coriander powder, cumin 
                    powder & water. Whisk well so that there are no lumps.

                        Heat oil & temper with cumin seeds. Sauté few seconds. Then add
                        asafoetida & ginger-garlic paste.

                                 Fry for a minute or till the raw smell disappears.

                           Add yoghurt mix & curry leaves. Bring to a boil & simmer on  
                           medium flame for 8-10 minutes or till it turns slightly thick.

                                Drop the pakoras (dumplings) & simmer for 2-3 minutes.

                        Garnish with coriander leaves & red chili flakes. Serve as a side dish 
                        with either rice or chapattis.

Mirchi Bajji ki Kadhi

                Mirchi Bajji (deep fried stuffed chili fritters) is a very popular Hyderabadi street snack. It is also called as Mirapakaya Bajji in the local lingo. It is mildly spiced and can be had with either sauce or any chutney. They serve as great appetizers and tea-time snack. They can easily be made at home and enjoyed with loved ones.   

              As I had some leftover homemade mirchi bajjis, I decided to make something out of it. So here goes a kadhi (yoghurt based gravy) recipe which turned out real yummy. The end result was a creamy smooth texture which can be relished with either any rice preparation or any Indian bread. While serving, arrange the chopped mirchi bajjis on a serving bowl and then pour the kadhi over it. So check out the step by step pictorial recipe to prepare it.

• 2 Mirchi bajji / bhajia / batter fried green chili fritters
• 1/2 cup yoghurt
• 3 tbsp. gram flour / besan
• 3 cups water
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ginger paste
• 1/4 tsp. asafoetida
• 1 tsp. red chili powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1-2 tbsp. oil
• 1 sprig curry leaves
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 tsp. coriander leaves, chopped
• a pinch of red chili flakes 

          Slice the leftover mirchi bajjis and keep aside.

         In a bowl, whisk together yoghurt, besan, water, salt, turmeric powder, ginger paste, asafoetida, red chili powder, coriander powder and cumin powder.

          Heat oil in a pan and temper with mustard seeds, cumin seeds and curry leaves. 

          After it stops spluttering, add the yoghurt mix and simmer on a medium flame till it thickens to a desired consistency.

          Garnish with coriander leaves and red chili flakes.

          While serving, arrange the chopped mirchi bajjis on a serving bowl and then pour the kadhi over it. 

         Relish with steamed rice, jeera rice, pulao, plain Biryani or any form of Indian bread.

Slice the leftover mirchi bajjis and keep aside.

 In a bowl, take the yoghurt and besan. 

Add 1 cup water and whisk well. 

 Then add the salt, turmeric powder, ginger paste, asafoetida, red chili powder, coriander powder and cumin powder.

Mix well.

Add the remaining 2 cups water and give it a stir. 

 Heat oil in a pan & temper with mustard seeds, cumin seeds & curry leaves. 

After it stops spluttering, add the yoghurt mix & simmer on a medium flame......

 till it thickens to a desired consistency.

Garnish with coriander leaves and red chili flakes.

While serving, arrange the sliced mirchi bajjis on a serving bowl & then pour the kadhi over it. Relish with steamed rice, jeera rice, pulao, plain Biryani or any form of Indian bread.

Achari Kadhi Pakora (Fried Lentil Fritters dipped in Pickle Flavoured Yoghurt Sauce)

          Kadhi Pakora is a common and a very popular dish found in most North Indian homes. It is a comfort food for many and is much relished with either rice or chapati. It differs from region to region with slight variations in the ingredients or the method of cooking. It is basically fried pakoras (fritters) served, dipped in yoghurt sauce. 

          Here in this recipe, I gave a slight twist to the same old Kadhi by adding some bottled garlic pickle. It instantly turned the dish spicy, aromatic and very delicious. You can go ahead and add any pickle that you have and just watch how it transforms into a yummy Kadhi preparation.

• 1/2 cup urad dal (Split black gram), soaked for 2-3 hours
• 1/2 tsp. nigella seeds (kalonji) to add with the dal paste
• 1/2 cup yoghurt
• 1 & 1/2 tbsp. besan (gram flour)
• 2 & 1/2  cups water
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. any bottled pickle (I used garlic pickle)
• 1 tbsp. oil to temper
• 1/4 tsp. fenugreek seeds
• 1/4 tsp. nigella seeds (kalonji)
• 1/4 tsp. mustard seeds
• 1/4 tsp. fennel seeds
• 1/2 tsp. red chili flakes
• 1/4 tsp. asafoetida
• oil to deep fry 
• coriander leaves to garnish

          Grind the soaked urad dal with very little water to a slightly coarse paste. Add salt and 1/2 tsp. kalonji and mix well. Keep aside.

          Whisk together yoghurt, water, besan, salt, turmeric powder, red chili flakes and pickle masala. Keep aside.

          Heat the oil for frying. Form small balls out of the urad dal paste and deep fry them to a light golden colour. Drain on a kitchen towel and keep aside.

          Heat 1 tbsp. oil and temper with the fennel, mustard, fenugreek and nigella seeds. After it stops spluttering, add the asafoetida, followed by the yoghurt mix and keep stirring it at intervals so that it does not stick to the bottom.

          Simmer on a low flame till the kadhi gets slightly thick to the desired consistency. Add the fried pakoras and mix well.  Serve immediately, garnished with coriander leaves.

Kadhi Pakora (South Indian Fusion Style)

          Kadhi Pakora is one comfort food which is a very common dish, relished in most North Indian homes. It is also very popular in Maharashtra, besides Gujarat, Punjab, Haryana and Rajasthan. It is either served with rice in any form or any Indian bread. However, this delicious dish varies from region to region with a slight variations in the ingredients.

          Basically it is besan / gram flour made into pakoras / fritters and dipped into a yoghurt-besan based sauce. I gave it a slight twist and made it in a South Indian style, adding some homemade curry leaf powder for a different flavor. The end product was simply amazing. So check out the step by step pictorial recipe to prepare it.

Pakora-

• 3/4 cup besan (gram flour)
• 1 onion, sliced
• salt to taste
• pinch of turmeric powder
• 1/2 tsp. red chili powder
• oil to deep fry

Kadhi-

• 2 tbsp. yoghurt
• 3 cups water
• 1 tbsp. besan (gram flour)
• 2 tbsp, curry leaf powder (check the recipe in my website)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. pepper powder

Tempering-

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. garlic, chopped
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• chopped coriander leaves, sliced onion, fried curry leaves &/or fresh chilies to garnish (opt)

          For the pakoras - In a bowl mix all the ingredients (except oil). Heat oil and drop dollops of the mix in batches and deep fry to golden brown in colour. Keep aside.

          For the kadhi - In a bowl, mix together all the ingredients and give it a whisk. Keep aside.

          Heat oil in a pan and temper with the mustard seeds. After it stops spluttering, add the garlic, curry leaves and asafoetida.

          Sauté till the garlic changes colour and then add the prepared yoghurt mix. Simmer on medium heat, stirring at intervals till it thickens.

          Just before serving, add the pakoras and serve, garnished with coriander leaves, fried curry leaves, sliced onion and/or fresh chilies.

                                Deep fry the pakoras to a golden colour.

                              Mix curry leaves powder along with other ingredients.
                                         

                                The prepared yoghurt mix.

                          Temper oil with mustard seeds, asafoetida, garlic & curry leaves.
                                    

                             Add yoghurt mix & simmer on medium flame till it thickens.
                                                                  

                    Serve, garnished with fried Curry leaves, coriander leaves, sliced onion 
                    and fresh chilies.