Monday, October 28, 2013


This month I have been paired with Shazia of  Cutchi Kitchen  in the Potluck Party Cyber Style hosted by Jagruti.. The kadhi is very simple to make and so delicious. We loved it and it is going to be a regular feature in our house. I recommend you all to try it out.

Chana dal ... 1/2 cup
Toor dal ..... 1/2 cup
Dry red chillies .. 1-2
Fennel seeds / saunf ... 1 tsp
Coriander seeds ...... 1 tsp
Onion ............. 1 small
Garlic ............ 3-4 cloves (optional)
Ginger .......... 1 small piece
Asafoetida ... a pinch
Turmeric powder .. 1/4 tsp
Baking powder ... 1/8 tsp
Salt .... to taste
Sugar ... little (optional)
Yogurt ...... 1 cup
Besan / gram flour .. 2 tbsps
Oil .. to fry and for tempering.

Tempering ingredients:
Mustard seeds .... 1 tsp
Cumin seeds ....... 1 tsp
Dry red chillies ... 2 - 3
Curry leaves ..... few
Asafoetida ..... a pinch
Red chilli powder .. a pinch ( for colour)
Oil ... 1-2 tbsps

1. Soak dals for 2-3 hours. You can soak the dry red chillies with them too.
2. Grind them coarsely without adding water. Add the fennel seeds and coriander seeds while grinding.
3. Mix turmeric powder, salt and baking powder.
4. Make lemon sized balls and flatten them a bit. Deep fry these and set them aside.
5. In a pan mix the yogurt and the besan. Blend together adding sufficient water. ( 2-3 cups)
6. Bring the kadhi to a boil and simmer it. Add salt and turmeric powder and a little sugar if you like.
7. When the kadhi is thicker, tip in the dal fritters and simmer for about 4-5 minutes.
8. Heat a little oil and add the tempering ingredients except red chilli powder. When they crackle, remove from the gas and let it cool a little. Now add the chilli powder and temper the kadhi just before serving.

Linking to Potluck Party Event @ Jagruti's Cooking Odyssey

Monday, October 21, 2013


Fish fillet ..... 1
Spinach ...... 2 cups
Garlic ........ few cloves
Ginger ....... small piece
Onion ...... 2 tbsps
Green chillies .. 1-2
Lemon juice .... 2 tbsps
Turmeric powder ... 1/4 tsp
Cumin powder .... 1 tsp
Salt .... to taste
Oil ... 2 tbsps

1. Select a fish without bones. Clean the fillet.
2. Blanch the spinach and saute with the rest of the ingredients.( except lemon juice)
3. Grind it to a paste and add the lemon juice.
4. Marinate the fish fillet with the spinach puree.
5. Grease the baking tray or oven proof dish and place the fish fillet. Grill it for 20-25 minutes or until done.
Serve it hot with boiled vegetables or salad or garlic bread.
I have served with broccoli stir-fried with garlic.

Note: The grilling time may vary according to the size of the fish and the type of the oven.