Zucchini Mor Kuzhambu - Zuchhini की कढ़ी (Zucchini in yogurt gravy) for Blog Hop

Hello Friends,

Today is the 2nd week of Blog Hop Wednesdays, an effort started by Radhika. It encourages us to blog hop and try our fellow blogger's recipes. Please check out what all this is about.

This week, I was paired with Vardhini. She has such an amazing blog and if you have already read my first entry (Chettinad Aloo Bhujiya - चेत्तीनाद आलू भुजिया (Chettinad Style Potato Fry), here is my second one. I just couldn't stop at one. I had to make this one as well. had posted it only few days ago and the moment I saw it, I knew I had to try it.

It is her wonderful creation Zucchini Mor Kuzhambu - Zuchhini की कढ़ी (Zucchini in yogurt gravy).  For all my North Indian friends, it is a type of kadhi without besan (chickpea flour). If you like yogurt in gravy, you got to try it out and you will not regret, I don't and we all thoroughly enjoyed it. I had it along with Coconut Khichdi (the recipe follows soon) from another blogger friend Deepthi. Didn't I say that these days I am surviving on bookmarked recipes and I am absolutely enjoying it :)

I tried the recipe exactly how she mentioned, so please hop over to her recipe link and check out the recipe with mouth watering pics.

And, what more, my husband actually prepared aloo paratha with this masala for my sons in my absence :)

Please do check what other blog hoppers are cooking.

That's all for now. Take care till next post.

Moong Dal Ki Pakodi aur Kadhi - मूंग दाल की पकोड़ी और कढ़ी (Moong Bean Dumplings in Moong Bean and Yogurt Gravy)

Hello Friends,

Another Blogging Marathon week. It is BM # 6 and I am doing Regional Specials again and will be posting 7 days of Rajasthani Delicacies. Today is Day 4 and here is my Rajasthani Special for the same.

Today, I present to my readers a wonderful, rich and creamy kadhi made out of yellow moong dal. The kadhi mix has moong dal in it and so does the pakodis. So, I don't have to say, it is healthy and yummy both. I have used this recipe from Nisha Madhulika's blog, which is a wonderful blog of collection of recipes both in Hindi and English.

Moong Dal Ki Pakodi aur Kadhi - मूंग दाल की पकोड़ी और कढ़ी (Moong Bean Dumplings in Moong Bean and Yogurt Gravy)

Ingredients

Moong Dal (Yellow Moong Bean) - 1.5 cups

Yogurt - 2 cups

Water - 3 cups

Turmeric Powder - 2 tsp

Red Chili Powder - 2 tsp, you can also use chopped green chilies here

Cumin Powder - 2 tsp

Coriander Powder - 2 tsp

Amchur (Dry Mango Powder) - 1/2 tsp

Cumin Seeds - 1 tsp

Heeng (Asafoetida) - 1 pinch

Methi (Fenugreek) Seeds - 1 tsp

Cilantro - 1 cup, finely chopped

Kasoori Methi (Dry Fenugreek Leaves) - 1 tbsp

Salt - per taste

Ghee - 1 tsbp

Oil - for deep frying

Preparation

• Soak moong dal in water for about 2-3 hours and then grind to coarse paste with no water.
• Take about 1 cup of the ground paste and mix it with yogurt (till smooth) and water and keep aside.
• Mix finely chopped cilantro along with red chili (1 tsp), cumin (1 tsp), cilantro (1 tsp) and salt (per taste) to the rest of the moong dal paste.
• Deep fry this mixed batter made above (not the yogurt mix) into small lemon sized balls in hot oil an drain on a paper towel.
• Meanwhile, take a heavy bottomed pan and add ghee to it.
• Once ghee is hot, add heeng, cumin seeds and fenugreek seeds to it.
• As they start spluttering, add the remaining spice powders to the oil itself (turmeric, red chili, cumin, coriander and amchur).
• Fry for about 15 seconds and pour in the yogurt mix to it.
• Boil this mixture while stirring frequently.
• Once it starts boiling, mix in salt, kasoori methi and fried pakodas (fritters) to it and let it boil in medium heat for about 10-15 minutes. Add water if it becomes too thick.
• You will know it is done, when you will see the richness of it and nice aroma comes from it.
• The ingredients mentioned above will make enough kadhi for a family of 4-5 adults. So, adjust your quantity accordingly.

Serving

Serve it with hot rice or roti/paratha for a wonderful comfort meal.

That's all for now. Do check out what other BM bloggers are doing.

Gatta Kadhi - गट्टा कढी (Yogurt and Chickpea Flour Dumplings in Yogurt Gravy) - BM # 5

Hello Friends,


Today is day 7 meaning last day of blogging Marathon # 5 which was started by Srivalli. I cannot believe it has come to an end already. Thoroughly enjoyed this series and hope to be part of this again when time permits.

Gatta Kadhi - गट्टा कढी (Yogurt and Chickpea Flour Dumplings in Yogurt Gravy)

Ingredients

For Kadhi (Gravy)

Dahi (Yogurt) - 2 cups

Water - 2 cups

Besan (Chick Pea Flour) - 2 tbsp

Dhaniya (Coriander) Powder - 1 tsp

Jeera (Cumin) Powder - 1 tsp

Haldi (Turmeric Powder) - 1 tsp

Amchur (Dry Mango Powder) - 1 tsp

Salt - as per taste

For Tempering of Kadhi (Gravy)

Oil - 1 tbsp

Rai (Mustard Seeds) - 1 tsp

Jeera (Cumin Seeds) - 1 tsp

Heeng (Asefoetida) - a pinch

Lahsan (Garlic) - 4 big cloves

Adrakh (Ginger) - 1 inch piece

Hari Mirch (Green Chillies) - 3-4, finely sliced

For Gatte

Besan (Chick Pea Flour) - 1 cup

Haldi (Turmeric Powder) - 1/2 tsp

Mirch (Red Chilli) Powder - 1/2 tsp

Ajwain (Carom Seeds) - 1 tsp

Dhaniya (Coriander) Powder - 1/2 tsp

Sal - as per taste

Dahi (Yogurt) - 1/4 cup

Oil - 1/8 cup

Preparation

For Gatte

• Mix all dry masalas in besan
• Add oil to the besan and mix
• Slowly add dahi and mix it. Remember not to add all together as otherwise besan tends to get sticky. You may not use all the dahi.
• Make it into a firm dough (firm enough to roll it into cylinderal shapes
• Now, take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape (about 6 inch long or so.
• Now take a pot and boil water in it. Take enough water to put all the above made rolled gatte in it.
• Now, add the gatte in the boiling water. They should be fully merged in water.
• It should take about 10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.
• Once all are done, drain the gatte rolls out of water. Do not throw water as we will use it for the gravy.
• Cut about 1/2 - 1 inch thick gatte at an angle (based on how big you would like them).

For Kadhi (Gravy)

• Mix everything under "For Kadhi" well in a bowl such that there are no lumps left.
• Now, take a deep and thick bottomed pan and add first 4 items under "For Tempering of Kadhi".
• Once the seeds start spluttering, add the remaining ingredients under "For Tempering of Kadhi".
• When nice aroma of ginger/garlic starts coming, add the yogurt mix in it and mix continuously till the mix starts boiling (A tip here, always take the yogurt out of the fridge at least an hour before you make this so that yogurt is in room temp and doesn't take very long in boiling). This constant stirring step is very important as if not done properly, the yogurt will curdle.
• Once the kadhi starts boiling, simmer the gas for 4-5 minutes so that it gets cooked well (you can really smell a nice aroma, once it is done, so you will know..lol). 
• Add Gatte to this and let it boil for 10-15 minutes
• Garnish with chopped cilantro.

Serving

Serve it roti or hot rice and enjoy this rich creamy kadhi :)

That's all for now. Till next post, take care.

Check out the Blogging Marathoners doing BM#5 along with me.
Curry in a hurry under 30 min: Cool Lassi(e), Harini, Kalyani, Priya Mahadevan, Suma
Seven Days of Colorful Dishes Kid's Special: Priya Suresh, Veena,
Seven Days of Indian Sweets: Shylaja, Srivalli
Seven Days of Regional Specials: Priya Yallapantula
Under 15 mins Quick Breakfast:Aarthi, Vaishali

Majjiga Huli - Mix Veggies in Yogurt Coconut Gravy

Hello friends,


Here is my attempt at one of the very famous Kannada cuisine. I used my blogger friend Namratha's recipe for this. She had posted it just recently, but at the time when I wanted to try something like this. 

Majjiga Huli - Mix Veggies in Yogurt Coconut Gravy recipe was just amazing, my first attempt and we just loved it. A very different type of kadhi (if I can take liberty in calling it that) than what we are used to. It is a definite keeper. Please follow her link to check the recipe and details as I used it as it is :) Thanks Namratha for this delicious keeper recipe.


The picture did not come out very well and I realized it only after uploading and by then we had almost finished all the huli, so no chance of getting another till. So, I will try to post a better picture next time I make it. 


This goes to Aipi and mine Bookmarked Recipe - Every Tuesday (Volume 37) event.

That's all for now. Take care till next post.

Bhindi Ki Kadhi - भिन्डी की कढ़ी (Fried Okra in Yogurt Coconut Sauce)

Hello Friends,


Today, I am going to break my record. This is my 3rd post of the day. I want to save it for the next week, but couldn't resist.


This is another one of my bookmarked recipes, but this time from a non-blogger friend, Rekha, who made this delicious Bhindi Ki Kadhi - भिन्डी की कढ़ी (Fried Okra in Yogurt Coconut Sauce) recipe. I went gaga over it. My husband doesn't like bhindi, but he liked the gravy part of it. I requested her for the recipe and when I did, she mentioned that she actually got it from a blog, which happens to be my friend Malar's Blog. What a small world, right? :)

So, thanks Rekha and Aparna for this wonderful recipe. We loved it. I ate all my delicious bhindis and N and A enjoyed their kadhi with their usual topping of "spicy boondi". That is a staple in our house, if kadhi does not have pakodis in it. The only change I made from the recipe (because Rekha did and I loved it), was to make it of kadhi's consistency, instead of a thick curry gravy like Aparna. Please do visit her blog for the whole of recipe. You would love the rich taste of cashew - coconut paste in this kadhi :)

This is my second entry to Aipi and my Bookmarked Recipes - Every Tuesday - Volume 19 edition and Hearth and Soul Hop - Volume 26.

I am also sending it to Priya's CMT - Daal/Kadhi/Sambar/Rasam which is started by Jagruti.

That's all for now. Take care.

Punjabi Kadi Pakoda for October Indian Cooking Challenge

Hello friends,

When I heard and read about ICC (Indian Cooking Challenge) for October, of course, I had to prepare it right away. I was (am) going away on a 5 week trip to India, and so, even before I saw the recipe, I had already requested Srivalli that I won't be able to participate in this month's ICC. But, once I saw the recipe, I had to make it.

This is a very frequently made recipe in my house and loved by all. Usually, when I make it, I try to make it enough for at least 2 meals or people get angry... lol

This recipe is very similar to the one I make. I have a few kadhi recipes on my blog, so please do check them out as well.

Punjabi Kadi Pakoda - पंजाबी कड़ी पकोड़ा (Onion Fritters in Chickpea Flour and Yogurt Gravy)

Ingredients

For Pakoras
Besan / Chickpea Flour - 1/2 cup
Onions - 1 medium
Salt to taste
Red Chilli powder - 1/2 tsp
Water
Oil for Deep frying
For Kadi
Curds / Yogurt - 1 cup
Besan/ chickpea flour - 1/3 cup
Water - 3 - 4 cups
Mustard Seeds - 1 tsp
Cumin Seeds- 1 tsp
Ajwain/ Carom Seeds- 1 tsp
Methi / Fenugreek seeds- 1 tsp
Onion -1 large
Turmeric powder a pinch
Salt to taste
Red Chili powder - 1/2 tsp
Garam masala - 1/2 tsp
Amchur/ Dried Mango powder - 1 tsp
Preparation
For the Pakoras

• Slice onions lenghtwise. In a bowl, take the chickpea flour, add salt, red chili powder. Make a batter with water to get a semi thick consistency.
• Heat a pan/ kadai with oil. When it is hot, dip onions in the batter and gently drop into the hot oil. Deep fry until crispy.
• Drain and keep aside.

For the kadhi

• Make a paste with yogurt and besan, then mix with water to make a very thin batter.
• Heat a tbsp of oil. Add a tsp each of mustard seeds, cumin seeds, carom seeds and methi. Let splutter for a few seconds.
• Add onion slices, fry till they turn light brown.
• Pour in the yogurt/besan batter, add turmeric powder, salt and red chilli powder.
• Bring to a boil, reduce the heat and let simmer for at least half an hour.
• Keep stirring occasionally.
• When you feel it is pretty thick, add the reserved pakoras, bring to boil. Add garam masala and Amchur powder to the gravy just before removing from stove.

Serving

Serve them with warm rice or roti/paratha (bread) as you may like. My favorite is of course hot rice.

That's all for now.  Take care till next post.

Kadhi Chhole - कढ़ी छोले (Chickpeas in Yogurt Gravy) - From Lisa's Kitchen

Hello friends,


As you guys can see the trend, I am pretty bored with my own cooking, so using lots of bookmarked recipes. Lucky me, that I have so many wonderful options. Following the same pattern, here is another wonderful recipe from one of our fellow blogger Lisa from Lisa's Kitchen.


Kadhi Chhole - कढ़ी छोले (Chickpeas in Yogurt Gravy) is jus one of such recipes that I found in her blog, which I tried last night and came out really really well. I had never heard/prepared or ate it before. So, a pleasant surprise :) I used her recipe word by word (except for substituting chopped cilantro with dry fenugreek leaves as I didn't have cilantro at home), so not repeating it again here. Please click the recipe link to check it out, I can bet anything, you won't be disappointed.

Thank you so much Lisa for this mouth watering recipe, another keeper in our family as we all love kadhi and chhole separately, so a combination of both is always welcome. Please do visit her blog for her collection of mind-blowing recipes :)


I am sending this to CWF: LB - Chickpeas hosted by Nithu and started by Kiran and to Vegetarian Foodie Friday events.

Also sending this to Side Dishes from India event of Suma and to MLLA # 26 hosted by Briciole and started by Susan.

That's all for now. Take care till next post.

Methi Kadhi - मेथी कढ़ी (Fenugreek Yogurt Soup)

Hello Friends,


I apologize for missing 2 entries from the roundup yesterday. Please do visit Veggie/Fruit a Month - Avocado event's roundup again to check them out.


Now, here is another one of many versions of kadhi that we prepare in our household. Hope you will enjoy this.


Methi Kadhi - मेथी कढ़ी (Fenugreek Yogurt Soup)

Ingredients

For Kadhi (Gravy)

Dahi (Yogurt) - 2 cups

Water - 2 cups

Besan (Chick Pea Flour) - 2 tbsp

Dhaniya (Coriander) Powder - 1 tsp

Jeera (Cumin) Powder - 1 tsp

Haldi (Turmeric Powder) - 1 tsp

Amchur (Dry Mango Powder) - 1 tsp

Salt - as per taste

For Tempering of Kadhi (Gravy)

Oil - 1 tbsp

Rai (Mustard Seeds) - 1 tsp

Jeera (Cumin Seeds) - 1 tsp

Heeng (Asefoetida) - a pinch

Lahsan (Garlic) - 4 big cloves

Adrakh (Ginger) - 1 inch piece

Hari Mirch (Green Chillies) - 3-4, finely sliced
Fenugreek Leaves - 1 cup, finely chopped

Preparation

• Mix everything under "For Kadhi" well in a bowl such that there are no lumps left.
• Now, take a deep and thick bottomed pan and add first 4 items under "For Tempering of Kadhi".
• Once the seeds start spluttering, add the remaining ingredients under "For Tempering of Kadhi".
• When nice aroma of ginger/garlic starts coming and methi leaves are slightly wilted, add the yogurt mix in it and mix continuously till the mix starts boiling (A tip here, always take the yogurt out of the fridge at least an hour before you make this so that yogurt is in room temp and doesn't take very long in boiling). This constant stirring step is very important as if not done properly, the yogurt will curdle.
• Once the kadhi starts boiling, simmer the gas for 4-5 minutes so that it gets cooked well (you can really smell a nice aroma, once it is done, so you will know..lol). 

Serving

Serve it with warm rotis or warm white rice :)

This goes to my own event, Think Spice: Think Fenugreek which is a brainchild of Sunitha. Please do send your entries too.

Also sending this to Side Dishes from India event of Suma.

That's all for now. Take care till next post.

Rajasthani Pakoda Kadhi - राजस्थानी पकोड़ा कढ़ी (Chickpea and Cilantro Fritters in Yogurt/Chickpea Gravy)

Hello friends,


This is one of our most family favorite, can be eaten anytime, cooked anytime kind of dish. Sometimes my husband and son will simply not eat kadhi without pakodas, so this is very frequently made dish. Don't worry about the measurements, because this is how much we usually make as I try to make it for 2 meals usually as everyone wants to eat the leftover kadhi, so always a little more :)


Normal prepping time for this is about 10 minutes and cooking time is about 20 minutes, isn't that quick, I mean kind of quick?


Rajasthani Pakoda Kadhi - राजस्थानी पकोड़ा कढ़ी (Chickpea and Cilantro Fritters in Yogurt/Chickpea Gravy)

Ingredients
For Kadhi (Gravy)
Dahi (Yogurt) - 2 cups
Water - 2 cups
Besan (Chick Pea Flour) - 2 tbsp
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Haldi (Turmeric Powder) - 1 tsp
Amchur (Dry Mango Powder) - 1 tsp
Salt - as per taste
For Tempering of Kadhi (Gravy)
Oil - 1 tbsp
Rai (Mustard Seeds) - 1 tsp
Jeera (Cumin Seeds) - 1 tsp
Heeng (Asefoetida) - a pinch
Lahsan (Garlic) - 4 big cloves
Adrakh (Ginger) - 1 inch piece
Hari Mirch (Green Chillies) - 3-4, finely sliced
For Pakoda (Fritters)
Dhaniya Patti (Cilantro) - 2 cups
Besan - 1.5 cups
Lal Mirch (Red Chilli) Powder - 1/2 tsp
Salt - as per taste
Preparation
For Kadhi (Gravy)

• Mix everything under "For Kadhi" well in a bowl such that there are no lumps left.
• Now, take a deep and thick bottomed pan and add first 4 items under "For Tempering of Kadhi".
• Once the seeds start spluttering, add the remaining ingredients under "For Tempering of Kadhi".
• When nice aroma of ginger/garlic starts coming, add the yogurt mix in it and mix continuously till the mix starts boiling (A tip here, always take the yogurt out of the fridge at least an hour before you make this so that yogurt is in room temp and doesn't take very long in boiling). This constant stirring step is very important as if not done properly, the yogurt will curdle.
• Once the kadhi starts boiling, simmer the gas for 4-5 minutes so that it gets cooked well (you can really smell a nice aroma, once it is done, so you will know..lol). 
• While this is cooking, make pakodas :)

For Pakoda (Fritters)

• Mix all the ingredients with just enough matter to make it into a very thick batter. It should be very similar to cookie batter (very thick), add besan less or more depending on it.
• Heat enough oil in a pan to deep fry these pakodas.
• Once the oil is hot enough, add teaspoonfulls of batter in oil and let them fry for 1-2 min. or so till the pakodas become a nice golden brown color.
• Drain them on paper.
• If you like the pakodas to be crispy when you eat them in kadhi, do not add them to kadhi till it is ready to be served or they will become very soggy.

Serving
Right 5 minutes before serving, add pakodas to kadhi and serve it with warm rotis or my favorite warm white rice :)


This can also be made without pakodas. If you plan to just plain kadhi, do garnish kadhi with cilantro or even better, with some crushed kasoori methi (dry fenugreek leaves).


I am sending this to MLLA # 23 event hosted by Susan.



That's all for now. Take care till next post.