Saturday, 10 March 2012

Gujarati Kadhi recipe

Yay!!! i have finally updated the photo!!! This picture is better than the last one because i was in a bit of a rush that day.

Any way i shall publish this to you one of my everyday recipe's. It is so soothing and comforting. I find that this dish goes so well with tomato'y dishes like tomato and drumsticks or batata nu shaak.


1 cup of yogurt ( dahi )
3 tbs gram flour ( besan )
about 3 cups of water
1-2 green chillies ( hari mirch )
1 tsp grated ginger ( adrak )
1/8 tsp turmeric powder ( haldi )
1 1/2 tsp jaggery or sugar
salt to taste but I use around 1 tsp

Tempering ingredients:-

1/4 tsp mustard seeds ( rai )
1/4 tsp cumin seeds ( jeera )
1/4 tsp fenugreek seeds
2 dried red chillies
1/4 tsp hing ( asafoetida )
8-12 curry leaves ( curry patta )
a small piece of cinnamon
4 or 5 cloves
1-2 tbs fresh coriander


1) Sieve the gram flour into a saucepan and add the salt, sugar and turmeric whisk in the yogurt ensuring that there are no lumps.

2) Slowly whisk in the water, 1 cup at a time to ensure that there are no lumps.

3) Add the ginger and green chilli and mix well.

4) Heat the kadhi slowly on a low heat until it has reached boiling point ensuring that you stir CONSTANTLY. This helps to keep the kadhi a nice smooth texture.
Simmer until desired consistency, but just give it a taste to check that the besan is cooked and that the seasoning is to your liking.

5) Heat a small pan over a medium heat and add the mustard seeds.

6) When they start to splutter quickly add the whole spices and the fresh coriander.
Give it a stir for a few seconds on the heat to wilt the coriander and then add to the kadhi.

7) Re-heat just to let all of the spices infuse together and serve as an accompaniment to any meal and rice. Sprinkle with fresh coriander.

Friday, 9 March 2012

Split green moong dal recipe

When i was younger, there was one day when i felt quite ill. This day i had the privilege of one of my friends mums cooking and this was the dish that she cooked.
I think the combination of me feeling completely at ease in her company and her home, and me feeling ill and her feeding me this dish was absolute comfort to me. At the time my pallet was completely western, so the first few mouth-fulls were a new experience for me. The first mouth-full, i wasn't sure, but then i had another mouth-full and then another and then another, until the whole bowl was devoured and i was left feeling like i wanted more!

Since there is no chance of me sampling her food ever again it has been a bit of a mission of mine to re-create a few of those mega comforting dishes like this one. After lots of attempts i think that i have come close to it. Moong dal with spinach was always the closest contender, but then one day when i was feeling a bit under the weather, it just came to me this recipe! so i had to cook it! When i tasted it and adjusted the seasoning slightly i thought THAT'S IT EURICA!!!

So now i have another dish that i comfort eat too! OH NO i don't need another! oh well it doesn't matter with this one, i am aloud it as it is healthy for you!!! :-)

Here it is............

1 cup split green moong dal
3 cups of water
1 tbs sunflower oil
1/4 tsp hing
1/2 tsp cumin seeds
2-3 green chilli's
1/2 tsp grated ginger
1/4 tsp turmeric
1 tsp salt
1 tsp lemon juice
1/4 tsp garam massala
fresh coriander
1 tbs butter ( optional but really nice )


1) Soak dal in boiling water for 1/2 hour - 1 hour if you have time. If you don't have enough time to soak the dal you can always add some more water and cook for another whistle. Drain before cooking.

2) Heat the pressure cooker over a medium heat and add the oil

3) Add the cumin seed and asafoetida and just let them sizzle for a few seconds and then add the green chilli, turmeric and the ginger. Fry again for a few seconds.

4) Add the drained dal and the salt. Cover and cook for 3-4 whistles.

5) I like to let the steam escape naturally, because this keeps everything cooking slowly, but if you don't have time you can just run the pressure cooker under cold water until all of the pressure is released. Mash everything well with a potato masher.

6) Add the lemon juice, garam massala and the coriander. Mix well test the seasoning
and adjust to your taste.

Serve hot with chapatti's, cacumber ( onions, tomato and cuccumber salad ) and papads. Or plain and simple on it's own!!! UMMMMM

Wednesday, 7 March 2012

Batata nu shaak ( Gujarati potato curry )

MMMMMMM!!!! Talk about comfort food! This dish just takes 1/2 hour from start to finish, only uses a few ingredients and you can add whatever else you like to make a variation! How good is that!! It really is one of my dishes that i cook when i need a bit of soothing and comforting. It is an absolute must with poori's on special occasions, but for an everyday shaak it is just as wonderful with chappati's. When i cooked this particular curry i had some okra left over, which i noticed at the last minute so i decided to fry them up and put them in at the last minute which was really nice and different. The shame is that i forgot to take a photo after i had added the okra. We were just too hungry! It was probably at about 10:00 at night knowing me! :-) I find cooking such a relaxation method for me. I start the dinner in plenty of time but i just don't get it done in time! I put this down to me enjoying it too much and just kinda going off on one with it. My husband hates it! I do try, but i just cant help myself. I suppose a bonus of this is he will be ravenous to by the time his dinner is put in front of him, he would love it! :-) This really isn't my prerogative though I promise :-)


About 4 medium potato's ( peeled and cubed )
1 large juicy tomato ( washed and cubed )
1 tsp grated ginger
1/2 tsp garlic paste
1 green chilli
1 tbs oil
1/2 tsp black mustard seeds
1/4 tsp asafoetida
1/2 tsp cumin seeds
1/2 - 1 tsp cashmere chilli powder to taste
1/2 tsp turmeric powder
3/4 tsp coriander - cumin powder
1 tsp sugar
salt to taste
about tbs lemon juice
fresh coriander


1) In a hot pan, heat the oil and add the mustard seeds until they crackle and pop
2) Then add the cumin seeds and asafoetida, take of the heat and fry for about 10 seconds.
3) Add the ginger, garlic, chilli and fry for about 30 seconds.
4) Put back onto the heat and add the tomato's and cook until all nice and mushy and the oil starts to separate
5) Add the spices and a splash of warm water and cook for about a minute or so.
6) Add the chopped potato's and give the whole thing a really good mix to coat all of the potato's with the mixture.
7) Cover simmer on a gentle heat for about 20 minutes, or until the potatoes are soft and tender.
8) Add the coriander and lemon juice and give it all a good stir, and serve hot.

1) You could add an extra tomato, or vegetables of choice like peas, or cauliflower.
2) it is nice to add some fresh coriander when you add the cumin seeds and asafoetida to the oil and fry.

Friday, 2 March 2012

Khichi recipe ( My way )

I know that i have said this every time so far on all of my posts, but i really do find this recipe truly irresistible!
I actually feel quite proud of my self really because i have truly improvised on this recipe! I have khichi many times when i go shopping to Belgrave road. Of course this is one of my favourite dishes because it has that smooth silky texture that i go crazy about, but i just could not find a recipe that came close! So after years of searching for a recipe that gave even similar results to the khichi which i adore!
Like i have said i have completely improvised on this recipe, so if you know of the recipe and are recoiling in horror over my preparations, then i really do apologise for this. But i really am quite proud for what i have concocted. Please give your opinion to help.

So here goes ......


1 heaped cup of fine rice flour ( sieved )
about 2 cups of water
1 big fat chilli with the seeds
1/2 sprig of fresh coriander ( optional )
1 tsp salt or to taste
1/8 tsp ajwain seeds
3/4 tsp cumin seeds
1/8-1/4 tsp asafotida ( hing )
1/4 tsp turmeric
a tiny pinch of papad khar or baking powder
3 tbs oil


1) Finely chop the chilli add the coriander and grind to a fine paste with the salt in a pestle and mortar. ( This makes a nice puree instead of blending in a blender.)
2) Heat the oil in a pan and add the seeds and fry until they splutter.
3) Add the green paste take off the heat and stir for 30 seconds
4) Add the turmeric and mix well. Put back onto the heat and turn up the heat.
5) Add the water and the papad khar. Bring to the boil.
6) When the water is boiling, add the rice flour and stir with a wooden spoon or a large spoon ensuring there is no lumps. ( you might want to take it off the heat to do this, just so that the bottom of the pan does not catch on the heat.
7) Before putting the lid on i would just give it a little taste, just to check the seasoning.
8) put on the lid and cook on a low flame for 10-15min. Then give it another vigorous stir.
9) After another 10-15 give it anther good stir.
10) In total you should need to cook this for anything between 1/2 hour - 1 hour, stirring every 10-15 minutes. I quite like the Constancy after about 3/4 hour.
11) When it is at the consistency that you like transfer into a bowl to cool.
12) When the khichi is cool enough to handle, well oil your hands and mold the khichi into small ball that are all the same size.
13) If you like, flatten and shape them in your hand, and with you thumb or kitchen utensil, form a hole in the center of the khichi.
14) Garnish with coriander, red chilli powder and oil ( optional )

If you don't have time you can just neatly pack it into a container and cool and refrigerate. When it comes to serving you can just slice the khichi.

Thursday, 1 March 2012

Green coriander chutney recipe

Ahhh! i really should be getting on with some of the house work, but i have decided that i really need to get this blog sorted out properly! so i thought i would post this recipe.
This recipe must be one of the most versatile recipes, oh and one of the simplest and quickest i know! It goes with absolutely everything from Chatt recipes, to fried snacks. I sometimes even have this the my curry, or using it as a filling to bread pakora's. I just absolutely love it! So here it is!


1 bunch of fresh green coriander. ( washed )
4-5 sprigs of fresh mint ( washed )
1 small onion ( roughly chopped )
1-3 garlic cloves ( to taste, but i like garlic so i use more )
1-2 large juicy green jalapeno chilli, seeds included.
1/4 tsp roasted ajwain seeds
1/2 tsp roasted cumin seeds
1 tbs lemon juice
1 tsp sugar
1 tbs oil


1) Heat a small pan on a low to medium heat and add the cumin and ajwain seeds to roast. I know this sounds like a long time but roast slowly for around 8-11 minutes, trust me, it is worth it. Set aside and cool down.
2) In a blender add the washed herbs and blend for a minute, just to make some room for the other ingredients.
3) Add the onions, green chilli, garlic, salt, sugar, lemon juice and oil and blend for a couple of minutes. Around half way you might need to add a small amount of water to the mixture to help with the blending, but i like to keep mine quite thick so that you can add water as required for another time. Scrape the sides with a spatula if needed to ensure Even blending.
4) Roughly grind the seeds and add to the mixture, just give the mixture another whiz just to mix the seeds in.

This recipe will last for about five days to a week in the fridge. I think the best way to store this is in a frezzie bag. A few hours after placing into the freezer give it a bit of a mash to make it slushy, and then maybe again in another 3-4 hours, but don't worry if you don't, because i usually forget to , so when it comes to wanting some chutney i just break it all up with a rolling pin ensuring there is no air in the bag, otherwise the bag will pop or explode!!!! :-(

Serve with, snacks poppadoms, or what ever you like. Enjoy!

It is nice sometimes to add some yogurt, a few tbs or to taste.
If you don't have time you don't have to add the seeds, but it is recommended!