Dahi Ki Kadhi Aur Badey./ Yogurt Gravy with fritters

Dahi ki kadhi is a traditional south indian recipe. This recipe is shared by my mother in law , its a perfect recipe for a light summer lunch and is equally quick and easy.

Ingredients:

For Kadhi:

1 med. Onion, finely chopped
2 C Yogurt
2 med. tomatoes, coarsely ground
2 green chillies, finely chopped
1/2 C cilantro, finely chopped
1 tsp chilli pdr, or to taste
1/2 tsp. turmeric pdr
a pinch garam masala pdr
1 tsp. zeera - methi pdr
2 tbsp. chana dal paste
1 tsp tamarind paste
salt to taste.

Tempering:

Oil
1/2 onion sliced
1 tsp. mustard seeds
5-6 curry leaves
1 dried red chilli (optional)

Method:

Add the first nine ingredients for the kadhi in a dish , add water to cover the ingredients and cook until the onions are tomatoes are cooked . Then add the chana dal paste and stir well. Add salt, cook for a few mins. Add 1tsp. tamarind paste.

Heat Oil, add onions, mustard seeds, curry leaves and dried red chili , let the mustard splutter and then pour it over the kadhi.  Serve with rice and bade (recipe below).

For the Bade:

Ingredients:

1 C chana dal, soaked for 2 hrs and ground coarsely (use 2 tbsp. for kadhi)
1 onion, finely chopped
2 green chillies, chopped
handful cilantro, finely chopped
1 C dill/ spinach , chopped
salt to taste
1/2 tsp chili pdr, or to taste
1//4 tsp. turmeric
a pinch baking soda
1 tsp zeera methi pdr
a pinch garam masala pdr

Method:

Combine all the ingredients and deep fry.

P.S. Check out my other blog "the halal foodie " ,  subscribe and follow to keep in touch. I look forward to see you there :)

Pinto Beans Masala

Mostly used in Mexican cuisine like burritos or chillies, pinto beans are buttery and delicious. I tried it for the first time with an Indian twist and was amazed at how perfect they taste even with "Indian" masalas.

This recipe  is my entry to the MLLA # 24 event by Susan being hosted this month by Diana.

Ingredients :

1 can (15.5 oz.) Pinto Beans, drained and rinsed

1 small onion, peeled and chopped

2-3 tbsp. olive oil,

2 elaichis/cardamom

1" stick of dalchini/cinnamon

1 tsp. ginger paste

1 tsp garlic paste

1/4 tsp. Garam masala powder

salt, to taste

1/2 - 1 tsp. chili powder

1/2 tsp haldi/ turmeric

Cilantro leaves, chopped , for garnish.

Grind together:

1 medium tomato

1/4 C coriander leaves/ cilantro


Method :

Heat oil in a pan and cook elaichi and dalchini for few seconds. Add onions and saute till they are translucent. Add the beans and cook for a minute , add ginger garlic pastes, chili powder, salt and haldi. Add the tomato paste, garam masala powder and fry for a min. Add about 3/4 cup water , sprinkle some chopped cilantro , cover and cook the beans till done, about 5 to 10 mins. on low heat.

Enjoy it with roti or as a topping on a toasted slice of bread.

One more thing I want to mention is that I am not able to do much blog hopping these days, and am not as prompt to answer to your comments or feedback as I would like to be, I do appreciate every one who drops by  and takes the time and effort to do so. Its just that days are getting busier. I am trying my best to keep myself updated, but if you are hosting an event or know an ongoing event and think any of my posts is apt , please let me know . I would love to send in my entry and show my support to the host and the event :) You can drop me a comment or just email me.

Hopefully I should see you soon, untill then have a wonderful day !

Palak Murgh

This is another quick, simple, healthy and flavorful recipe. I usually follow the recipes I have , but this time I decided to cook it by memory and came up with my own recipe.

I am sending this to the Original recipe event created by Lore of Culinarty .

Ingredients:

2-3 tbsp. olive oil,

1 lb. boneless chicken,

1 small onion, thinly sliced,

1-2 tbsp green chili paste, to taste ,

1/4 tsp. turmeric powder,

1 tsp. coriander powder,

1 tsp ginger paste,

1 tsp garlic paste,

2 cardamoms,

1" cinnamon

nutmeg,

a pinch of cardamom powder,

salt to taste.

Grind together:

1 packet spinach, blanched,
small handful of coriander leaves,
1 small onion, roughly chopped,

Method:

Heat oil in a pan, add cinnamon stick, cardamoms, sliced onion and fry till the onions turn golden brown. Add chicken, ginger garlic, turmeric, coriander powder, season it with salt and fry for few mins. Add the ground spinach paste, green chili paste, cover and cook on low heat till the chicken is done. Sprinkle some cardamom powder and grate some nutmeg. Cover again . Serve hot or warm or cold , as you like it. Enjoy!

The Roundup- SOS Slow Cooker

Hi y'all , presenting the round up of the SOS Slow Cooker event. Since the time I announced the event I came across many good books featuring slow cooker reciepes and tips on how to enhance flavors and make the best use of your crockpot.

I would like to thank Yasmeen and Ivy for participating in the event and also all the fellow bloggers who were kind enough to email me and letting me know that they dont have a slow cooker so wont be participating.

Yasmeen of Health Nut shows us how to fuse health and taste with these recipes of 16 bean stew

and this mouth watering chicken shorba , dont forget to check out the dinner rolls too .

Ivy of Kopiaste.. made this yummy Pot Roast with Carrot Puree, Vegetables and Gravy



And finally my own entry - Kiwi Mutton

Hope you enjoyed your long weekend !

Dal Fry

This is my kinda comfort food ....some hot rice , dal fry , lots of mom-made desi "ghee" (don't panic :D ) , achaar or papad as a side n I am all set.

There are many different recipes for dals or dal frys. In fact every Indian household will have its own unique recipe. As a child I loved the dal my Dadi (paternal Grandma) made ...nobody makes it like she used to. Back in my school days, once in a blue-moon my Dad would cook biryani, desserts , Kheema etc ...n it would be a huge event ......all of us would "assist" him ....I mean everyone who was present ...kids, maids, friends, relatives.....distant relatives :D It was fun.

So the point is I had my first lesson about "dal" from my father. While he was cooking he would give us all his expert tips, talk about food n cooking etc...I will share "his" recipes hopefully in near future. For now lets talk Dal Fry...



Ingredients:

For Dal:

0.5 cup yellow Moong dal / split green gram
0.5 cup Masoor dal /split red lentils
1 medium onion, chopped,
2-3 green chillies (or to taste),
1/4 tsp. haldi/turmeric powder,
1/2 tsp. ginger paste,
1/2 tsp. garlic paste,
few coriander leaves, chopped
1 tsp. oil,
at least 2 cups water, or more,

1 lemon size ball of tamarind, soaked in warm water,
salt to taste.

For tadka/tempering:

2 tbsp. Ghee,
1 big clove of garlic, smashed with back of knife n roughly chopped
1/2 tsp. zeera/cumin seeds,
1/4 tsp. black mustard seeds,
few curry leaves/curry patta.

Few coriander leaves .

Method:

Cook together all the ingredients for dal except tamarind and salt using sufficient water till the dal is soft n tender/cooked thoroughly. Remove from heat, now smush it using dal ghotni/ rawi/hand blender or just pulse it in ur blender. Return to stove on low-medium heat. Extract and strain the pulp of the tamarind. Add it to the dal. Add more water to get the consistency you want(thinner/ thicker) Now add salt and bring it to a boil. Keep aside.

Meanwhile heat ghee in another vessel(large enough to accommodate the cooked dal) for the tadka/tempering. Add the garlic clove , zeera/cumin seeds , mustard seeds to the hot ghee. Let them splutter then add curry leaves, cook all this till the zeera n mustards turn black. Immediately add the cooked dal to the tempering n cover the vessel , cook on med. heat for a min. Remove from heat add chopped coriander leaves n cover with a lid. Serve hot/warm.