Thursday, September 5, 2013

Kadhi Pakodi - Guest Post by Asha of Food Fashion Party

Have you ever met someone and felt an instant connection with them? As though you've known them for a while? Thats what I felt when I first interacted with Ash. Ash is the author, photographer behind Food Fashion Party where she shares her awesome recipes ranging from healthy salads to indulgent treats. She is a wonderful down to earth and approachable person and is always so reassuring.

I am thankful to her for taking time to post on my blog.

So over to Ash!


Thanks Shruti for giving me this opportunity.

My boys have long list of food they want to learn  from macaroons to a simple south Indian meal.  The best part  of getting the kids to cook is how much fun they have with it and they enjoy eating it without any complaints:) and their compliments are the sweetest.
This is one of those dishes we cook together, one whips the buttermilk when the other mixes for the pakodis, it's a team effort.
I hope you enjoy the simple kadhi(yogurt gravy) as much as we do.


Kadhi is a North Indian dish eaten with rotis or rice.  Made with chickpea flour and buttermilk, it's a pretty healthy dish. Pakodi or Fritters are added to the yogurt gravy to make it special.  I used spinach and corn to make it heartier and a bit healthier(well if you consider fried healthy;).  The only thing I've done different is roasted garlic and used that in the gravy, and let me tell you, it makes it so unique keeping the original flavor intact.





For Pakodi:
2 cup packed chopped spinach
1 cup corn
1 cup garbanzo bean flour/besan
1 tsp red Chili powder
1 tsp salt
some water to mix this to a thick mixture
Mix all this very well, with water and the mixture has to be thick like a fritter consistency.  Use small icecream scoop to make uniform fritter, fry it on medium high heat and keep aside.

For Kadhi:
1 whole garlic (roasted)
2 cups thick yogurt
1/2 cup garbanzo bean flour/besan
1 cup water
1/2 tsp red chili powder
1/2 tsp garam masala
1 tsp dried meethi leaves
1/2 tsp sugar
1 tsp salt
1/4 tsp turmeric
1 tsp black mustard seeds
1 tsp cumin seeds
some curry leaves
1 tsp vegetable oil


1. Wrap the whole garlic in aluminium foil and roast it in a 400 degree oven for 30 minutes.  Alternatively you could roast the whole garlic over flame very very carefully.  You could also leave it on the grill, but the close the top and grill for 15 minutes.  Once done, remove the meat of the garlic by squeezing the top and you will have some sweet garlic paste.
2. Whip the yogurt well until it reaches a buttermilk consistency.  
3. Add flour/besan and water to the yogurt and beat very well.  Add salt and keep aside for an hour.
4. In a large heavy bottom pan, add oil, add mustard, cumin, curry leaves and let it cook for a bit.
5. Reduce the heat to medium low and add the garlic paste, red chili powder, turmeric, garam masala and fry for 30 seconds, making sure not to burn the spices. 
6. Add the yogurt mixture to the pan and mix it well.  keep stirring the mixture, at all times the temperature of the heat to be medium or low. 
7. The mixture will slowly thicken and let it simmer for 20-30 minutes
8. 8. Crush the dried meethi leaves and add it to kadhi.  Switch of the flame and add the pakodi in it and let sit for an hour before serving and Serve hot with rotis or rice.

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