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.

Chicken Kofta Kadhi

 

           Kadhi (spiced yogurt) is very popular in most North Indian homes. They differ from one region to the other in regard to the usage of ingredients. It is made with or without some pakoras dipped in it. Kadhi as a side dish is quite apt during summer. 

           So check out my version of a non-veg. kadhi, where some chicken koftas replaces the usual besan pakoras. It turned out very yummy and is best enjoyed with jeera rice, plain biryani, pulao, steamed rice, naan, tandoori roti or chapatti for a great comfort meal. 

Chicken Kofta - 

• 200 gms. chicken breast / keema
• salt to taste 
• pinch of turmeric powder
• 1/2 tsp. pepper powder
• 2 tbsp. spring onion, chopped
• 2-3 tbsp. coriander & mint leaves, chopped
• 1-2 green chilies, chopped
• 1 tsp. ginger, grated

Kadhi - 

• 1 cup yoghurt
• 3 tbsp. gram flour
• 3 cups water
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. coriander-cumin powder

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/4 tsp. fenugreek seeds
• pinch of asafoetida

Garnishing - 

• coriander leaves
• pickle oil

           Chicken Kofta - Place the chicken in a mixer grinder jar and make a thick paste without adding any water. 

          In a bowl, mix with all other ingredients mentioned and make into walnut size koftas, by wetting your hands at intervals to prevent them from sticking. Refrigerate for 15-20 minutes.

           Kadhi - In a deep bowl, whisk together all the ingredients mentioned. Heat oil in a pan and temper with the mustard seeds, fenugreek seeds and asafoetida. Sauté for a few seconds. 

          Add the yoghurt mix and bring it to a boil. Gently drop in the koftas and simmer on a medium to low flame till the koftas are cooked and the kadhi reduces to a desired consistency.

          Garnish with coriander leaves and a drizzle of some pickle oil. Relish it with steamed rice, papad and pickle. It can also be served with plain biryani, pulao, jeera rice, naan, tandoori roti or chapatti.    

Boondi Ki Kadhi (Fried Gram Flour Balls in Spiced Yoghurt)

 

          Boondi Ki Kadhi is a very popular North Indian style yoghurt based dish where boondi is added for some extra flavour. This is an easy version to any Kadhi Pakora and is very yummy too. It is a great comfort food best enjoyed with some steamed rice and papad. 

          This delectable side dish can also be served with jeera rice or any type of Indian bread. So do give it a try next time you crave for a simple and a quick meal. Do check out an easy step by step pictorial recipe to prepare this simple dish.

• 1/2 cup yoghurt
• 2 tbsp. besan (gram flour)
• 3 cups water
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. red chili powder
• 2 tbsp. oil
• 1/4 tsp. asafoetida
• 1 tsp. cumin seeds
• 1 sprig curry leaves
• 1-2 green chilies, slit
• 1 tsp. mustard seeds
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1/2 tsp. red chili powder
• 1/2-1 cup boondi
• 1-2 tbsp. coriander powder, chopped

           In a bowl, mix together yogurt, gram flour, salt, turmeric powder, coriander powder, cumin powder and red chili powder. Then add water and whisk well so that there are no lumps.

          Heat oil in a pan and temper with cumin seeds, asafoetida, curry leaves and green chilies. Sauté for a few seconds and then add the yoghurt mix. 

          Simmer for 12-15 minutes on a medium flame till it gets slightly thick and to your desired consistency. 

          Switch off the flame and transfer to a serving bowl. Just before serving, add the boondi to the kadhi and give it a stir.

          Heat the remaining oil in a pan and temper with mustard seeds. After it stops spluttering, add the onion and ginger. Sauté till light brown. Switch off the flame and add the red chili powder. 

          Stir well and pour the tempering over the prepared kadhi. Garnish with coriander leaves and serve with plain steamed rice, jeera rice or pulao.

                    Mix together yogurt, gram flour, salt, turmeric powder, coriander powder, 

                    cumin powder and red chili powder. 

                                  Add water and whisk well so that there are no lumps.

                     Heat oil & temper with cumin seeds, asafoetida, curry leaves and green

                     chilies. Sauté for a few seconds.

                                  Then add the yoghurt mix. 

                    Simmer for 12-15 minutes till it comes to your desired consistency. Transfer 

                    to a serving bowl. (Before serving, add the boondi & give it a stir).

                    Heat the remaining oil & temper with mustard seeds. Then add onion & 

                    ginger. Sauté till light brown. Switch off the flame & add red chili powder. 

                  Stir well & pour the tempering over the kadhi. Garnish with coriander leaves.

                        Serve with plain steamed rice, jeera rice or pulao.

Gobi Musallam

 

          Got bored of the same Aloo-Gobi Sabzi (Potato-Cauliflower Curry)? Then try Gobi Musallam, which is the vegetarian version of the Shahi Mughlai dish of Murgh Musallam. Traditionally, whole cauliflower is marinated in a yoghurt based sauce and cooked in a smooth & delicately flavored rich gravy. 

          However, I skipped the marination part and directly cooked the parboiled cauliflower in a makhani sauce. This exotic and yummy dish is a great party recipe and can be enjoyed with naan, tandoori roti, roomali roti, jeera rice, pulao or plain Biryani. You can also use this elegant dish as a centerpiece during special occasions. So check out the step by step pictorial recipe to prepare it. 

• 1 small size whole cauliflower
• 1" cinnamon stick
• 2 cardamoms
• 4 cloves
• 1-2 bay leaves
• 1/2 mace
• pinch of salt & turmeric powder.
• pinch of nutmeg powder
• 1 star anise
• 2 tbsp. oil
• 1 tbsp. ghee 
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder
• 1 tsp. coriander-cumin powder 
• 1/2 tsp. garam masala powder
• 1/4 cup almond paste
• 1 tsp. kasuri methi, crushed
• coriander leaves, sliced almonds and onion rings to garnish 

           Wash the cauliflower and cut off the leaves and the hard stem. Be careful not to break the florets. Handle extremely gently in the entire cooking process.

          In a deep pan boil sufficient water along with bay leaves, cardamoms, cinnamon, cloves, star anise, mace, nutmeg powder and a pinch of salt and turmeric powder.

          Drop in the whole cauliflower and simmer for 4-5 minutes on one side. Flip it over carefully  and simmer the other side for another 4-5 minutes. Drain and keep aside.

          For the gravy - Heat oil and ghee in a pan. Sauté the onion till light brown. Add the tomatoes and continue to sauté till it is nicely mashed.

          Add the ginger-garlic paste and all the dry spices (except kasuri methi) mixed with some water. Sauté till the oil separates. 

           Now add the almond paste and kasuri methi. Give it a stir and add 1 cup water. Bring it to a boil. 

          Gently place the cauliflower over the gravy. Cover and simmer on a low flame for 4-5 minutes. Keep spooning the gravy over the cauliflower at intervals.

          Gently flip it over and simmer, covered for a further 4-5 minutes or till the gravy thickens slightly and the oil separates. 

          Transfer on a serving dish and garnish with coriander leaves. Serve as a side dish with any type of rice or Indian bread.

  

                                 Boil sufficient water along with bay leaves, cardamoms, cinnamon,

                                 cloves, star anise, mace, nutmeg powder and a pinch of salt and 

                                 turmeric powder.

                             Drop the whole cauliflower & simmer for 4-5 min. on one side. Flip

                             over & simmer the other side for another 4-5 min. Drain & keep aside.

                                    Heat oil & ghee in a pan. Sauté the onion till light brown. 

                                       Add tomatoes & continue to sauté till nicely mashed.

                             Add ginger-garlic paste & all dry spices (except kasuri methi) 

                             mixed with some water. Sauté till oil separates. Add almond paste 

                             and kasuri methi. Give it a stir.

                                 Add 1 cup water & bring to a boil. Place the cauliflower 

                                 over the gravy. Cover & simmer on low flame for 4-5 minutes. 

                                 Gently flip it over & simmer, covered. for 4-5 minutes more or

                                 till the gravy thickens slightly and the oil separates. 

                       Garnish with coriander leaves. Serve with any type of rice or Indian bread.