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Another type of Kadhi I make is this Dapka Kadhi which is a healthier version of the Punjabi Kadhi, with steamed Pakoras (fritters) instead of deep fried ones in it.
I also sometimes mix spinach puree to the Pakora (fritter) batter in an advent to make them a bit healthier. And then there are other types of Kadhis like- Gujarati Kadhi, Sindhi Kadhi, Rajasthani Kadhi etc.
Coming back to the recipe for today – don’t be scared of the long procedure and ingredient list below. Prepare this Kadhi when you want to have something warm and cosy, pair it with some green stir fry aside and roti or rice. First of all- plan ahead and prepare the yogurt-spice mix at least an hour before you start cooking. In the meanwhile, let’s prepare the fritters. Mix all the ingredients listed under Pakoras in a bowl, adding little water at a time to prepare a thick batter. Now, we will cook the yogurt mix to prepare the sauce: Transfer the yogurt-flour-spice mix to a wide wok (kadhai) or a wide pan. Add in bay leaf, fenugreek seeds, mustard seeds and cumin seeds, when they start popping up add in dried red chilies and green chilies. Add in minced garlic and ginger, fry till the garlic gets browned, say about 10-15 seconds.
When to add the Pakoras- ideally, 15 minutes before serving so they soak up a bit of yogurt sauce but still dont get too soggy. I like using Mustard oil for tempering in Kadhi, since it imparts that sharp and pungent flavour to the dish, which I love personally.
If you are looking for more yogurt based recipes, try this Chana Dal vada curry which was so amazing and is prepared using almost  the same recipe as Kadhi.
This looks so colourful and delicious… Never had Kadhi pakora but this looks like a real comfort food. Thank you so much for the indepth detail and recipe oh and also tempting me with those pics.
Writing this blog has brought many amazing people into my life including Tara O'Brady, the author and photographer behind the food blog Seven Spoons and the new cookbook of the same name.
Spicy, sassy, sweet, amazing, pretty-darn-easy Curry Chickpea Cool Cucumber Wraps are on my menu tonight! Disclaimer Most of the recipes are my own creation, and some recreations from here and there. Inspired by an Ayurvedic dal recipe in the Esalen Cookbook, this is a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas.
It’s so challenging and tiring and I constantly have to manage my expectations before we ever get there, and especially when we arrive (like when we show up in Croatia and it’s cold and windy and loud and I got sick).
This recipe was inspired by a meal we stumbled upon in Oslo, Norway. Despite it being quite cold and windy and the shops being closed because it was a Sunday (manage expectations, Dana, manage expectations…), we found this amazing Indian restaurant where I enjoyed one of the best meals I’ve ever had. Chana masala is traditionally based with green chilies, onion, garlic, fresh cilantro, a blend of spices, chickpeas, and tomatoes.
The magical step that takes this dish from love it to GIVE ME ALL OF THAT RIGHT NOW is the garam masala (I include a simple DIY blend below), and fresh lemon juice. The result is a thick, stew-like curry that’s extremely flavorful, easy to make, not overly spicy, and the perfect hearty plant-based meal. Enjoy this dish on its own, over rice, cauliflower rice, or – my personal favorite – over roasted sweet potatoes and broccoli (easy recipe below).
Easy Chana Masala     30 minute, 1-pot chana masala with green chili, cilantro, and garam masala. The bowl comes together quickly, if you already have tamarind date chutney or mint cilantro chutney to use.
Upon flipping through the cookbook, I zeroed in on Tara’s Chaat Tostadas immediately because papri chaat is one of my favorite Indian street foods and years back, I used to run a Mexican-Indian supper club called Masala Loca with my friend Sabra. Since we were experiencing 90 degree temperatures in Brooklyn last week, I decided to opt for tostadas from the Piaxtla Tortilla Factory in Bushwick so I would not have to fry anything in my already steamy kitchen.  I have included Tara’s instructions for frying up corn tortillas for fresh tostadas below, which I will for sure give a try once things cool down here. Got a sweet white onion and some cherry and plum tomatoes from Sang Lee Farms in the farm share last week which I diced for garnish on the chaat. Ben and I have been on a rajma kick so used leftover kidney bean curry (without the spinach) in place of the chickpea curry.
You can soak the mung beans overnight and use them as is or wait another day and you have sprouts. For the chutneys I prepared Tara’s Fresh Green Chutney with green apple, cilantro and mint (recipe below) and used a few dabs of my tomato achaar from Brooklyn Delhi in place of tamarind chutney.  I had sev left over from my last Tangra dinner for the crunchy topping. We loved these so much and will definitely be making them again with Tara’s chickpea curry next time.

To serve, divide the tostada shells among the plates, then top with the spiced chickpeas, followed in order by the yogurt, tamarind chutney, green chutney, chaat masala, onions, sprouts, sev and cilantro.
Push the tamarind pulp through a fine-meshed strainer into a heavy saucepan, and discard the fibers left behind.
Use immediately or cover and chill overnight in the fridge, keeping in mind that as the chutney sits its flavor will mellow, and it will lose some of its color. These vegan wraps are rich in fiber, protein, anti-inflammatory spices like turmeric, vitamin C-filled lemon juice, green goodness from the cucumber and more. Its so comforting and delicious, just a bowlful and you feel the warmth settling in already. The procedure is very simple and it hardly takes 15-20 minutes for you to prepare everything. The batter should be of dropping consistency, if its too runny the Pakoras will not hold shape and will get very thin. But instead of gram flour fritters, we use lentil fritters here and some South Indian spice mix too. Yes, the other dish is “Methji matar Pilaf” which is basically rice cooked with fenugreek leaves, garlic and green peas.
I think it was around the time that I launched Brooklyn Delhi, that I first got a message from Tara full of support and congratulations on embarking on the new endeavor. The back notes of ginger, slivered green onions sauteed in butter, and curry-plumped raisins make this a new favorite of mine. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about.
The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented lentils and rice. It can be prepared a number of different ways, but I chose the simple route: 1 pot and about 30 minutes required. I know, it sounds weird, but it’s SO good, and another way to get more plants into your diet.
Leave a comment, rate it (once you’ve tried it), and take a picture and tag it #minimalistbaker on Instagram so we can see all your beautiful creations. Add to a bare or foil-lined baking sheet and top with 1 Tbsp grape seed oil and a pinch of sea salt and black pepper. Make the yogurt dressing: In a medium bowl, mix together the yogurt, lemon juice, sugar and salt.
Make the tamarind dressing: In a small bowl, combine the tamarind, water, honey, chile powder and salt. Most chaat dishes use Chaat masala spice blend, which is a salty-sour mix with ingredients like kala namak, amchoor, that gets your taste buds to start watering, and induces the sour craving. Mint cilantro Potatoes, spiced chickpeas, tamarind date chutney bowl with onions, tomatoes and chaat masala.
Rajma is the Indian equivalent of Mexican refried beans or chili and I often use it for filling in tacos or enchiladas.  I decided to sprout some mung beans at home because my corner bodega was out of sprouts.
I couldn’t wait so I used just the soaked beans the first day and then the sprouts the second day (yes we had chaat tostadas two days in a row!). Either shallow-fry the tortillas in hot oil, turning as needed, until crisp, about 1 minute over medium-high heat. Pour the hot water on top and set aside for 20-30 minutes, mashing and turning the tamarind regularly. When consumed in winters, Kadhi acts as a gentle medicine to cure minor cold and cough problems. Once with onion, garlic and ginger and then cooks it for a further 10-15 minutes so the flavors are well infused..
If you haven’t noticed, even though traveling is hard sometimes, we still love it, travel often, and we’re thankful for the opportunity to do so. Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste.
Top with the chickpea salad and drizzle with some of the yogurt sauce and tamarind dressing. This deconstructed bowl can be served as is like a bowl, or top each cracker with the bowl ingredients as you like. If you have some chaat masala, use it in this bowl, or lightly sprinkle over chopped fruits, apples, watermelon, cucumbers, carrots, or sprinkle on baked potato chips or fries.
Assemble, drizzle load of tamarind chutney, chopped onion, tomato, other veggies like cucumber if you like and serve.
Here’s how to sprout mung beans.  I love Tara’s idea of sprouts in this recipe, adds a great texture.
Am excited to cook more recipes out of Seven Spoons and to cheer you on when you arrive in New York!

Make sure the oil comes back to temperature between tortillas and drain them on paper towels when done. Bring to a boil until the sugar dissolves and the mixture is the consistency of thick honey.
This may take a few minutes of running the machine, stopping and scraping down the sides of the carafe, then running it again.
I contributed a smoothie recipe, as did Oh She Glows, Rabbit Food for my Bunny Teeth and more. My grandmother used to give us a bowlful of hot Kadhi (instead of tea) when we used to get back from College during winters. So if they have any guests coming over and they have already made 2-3 dishes, just to make an extra dish, they would add Kadhi to it.
You may skip onion-garlic if you wish, but I really love the garlic-y aroma and taste in Kadhi. After all the rituals and customs are over at your in-laws house, there comes a time when you have to prove your culinary skills. Chickpeas add plenty of fiber, texture, and protein, and pureed tomatoes add body and richness. Cover and chill in the fridge for up to 3 days and bring to room temperature 20 minutes before serving. Store in the fridge, covered, for up to 3 days and bring to room temperature 20 minutes before serving. Or, brush tortillas lightly with oil and bake on a tray in a 400 degree Fahrenheit oven for 5-6 minutes. Spicy, sweet turmeric and curry powder infused chickpeas and sweet onions mingle with juicy raisins and crunchy, buttery cashews. While some of you may whimper at that thought, let me clarify that this is typical Punjabi Kadhi we are talking about.
She says that it provides instant warmth and helps in curing minor headaches and relieves tension.
Just before serving she prepares another tempering with Ghee, curry leaves, red chilies, fenugreek leaves and a pinch of Garam masala.
Well, don’t know about that but it sure soothes me when am suffering from a throat infection. Whereas the Kadhi I am talking about here, takes almost an hour to get ready (although the actual amount of work done is the same). The reason behind the medicinal properties of Kadhi is also the combination of spices used. Store in the fridge, covered, for up to 1 day and bring to room temperature 20 minutes before serving. Chop the green chilies into chunks and add, with seeds if you like heat, to the blender along with the sugar and salt, then process again.
There should be a distinct tang, but a good sweetness and savory depth, and the spices should have a noticeable presence.
You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew. Reserve 1 tbsp of mint cilantro chutney for garnish and add the rest to the potatoes and mix. Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Blend in the mint leaves and taste for seasoning, adding more lime juice or salt as needed. When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.
Chana masala can be enjoyed as a stew on its own, or it can be delicious with white or brown rice (see my favorite method here), or cauliflower rice. Lastly, my favorite is over roasted sweet potatoes and broccoli (see notes for instructions). Add sev if you like and arrange the mixture on the crackers to serve for a chaat style experience. Leftovers will keep covered in the refrigerator up to 4 days, or in the freezer up to 1 month.

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