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Monday, February 20, 2012

Punjabi Kadhi

So IT'S MY BIRTHDAY, and I am going to treat myself with Punjabi kadhi today :) I love "Kadhis"..Gujarati Kadhi, Kokum Kadhi, Bhindi Kadhi, Cilantro-Mint Kadhi, and more. Being Gujarati, I grew up eating Gujarati Kadhi, and it was my favorite, but since past few years, i started liking and eating Punjabi kadhi more and more, and it is becoming my new favorite. The Punjabi Kadhi & Chawal is perfect combination, and I can eat it without roti or sabji, and it still feels me up.


-- For Pakoda/Dumplings

  • 1 cup Besan
  • 1/4 cup Onion, chopped
  • 1/4 tsp Cumin Powder
  • 2 Green Chilies, chopped
  • Pinch of Turmeric Powder
  • Salt to taste

-- For For Kadhi

  • 2 cups Yogurt
  • 1/2 cup Besan
  • 1/2 tsp Green Chili-Ginger Paste
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Turmeric Powder
  • 1/4 tsp Garam Masala
  • 1/4 tsp Turmeric Powder
  • 3 cups Water
  • Salt to taste
  • Cilantro, chopped

-- For Tadka/Tempring

  • 2 tbsp Olive Oil
  • 1/4 tsp Cumin Seeds
  • 1/8 tsp Kalongi
  • 1/8 tsp Cracked Fenugreek Seeds
  • 2-3 Whole Dry Red Chilies
  • Pinch Of Hing

-- For Pakoda/Dumplings

1. Heat oil in kadai for frying. In bowl mix besan with 75-80ml water. Add onion, cumin powder, turmeric, red chili powder, and salt.

2. Mix well and take small portion of mixture and deep fry them till brown. Take out on paper napkin and keep aside.

-- For Kadhi

1. In large bowl, mix besan with yogurt and beat well till no lumps remain. Then add turmeric powder, red chili powder, green chili-ginger paste, garam masala, water, and salt. Mix well again.

2. Heat oil in heavy bottom pan/kadai. Add hing, cumin seeds, kalonji, and cracked fenugreek seeds. Whemn they turn little brown add whole red chilies, and curry leaves.

3. Turn down the heat and pour yogurt-besan mixure in kadai slowly.

4. Stir and turn your gas on medium-high till the kadhi starts boiling.

5. Now turn down heat on low and simmer kadhi for 20-25 minutes. Stir occasionally.

6. At this point add pakodas, mix and again simmer for another 10 minutes.

7. Now add kasuri methi, and chopped cilantro.

8. Mix well and serve hot with jeera rice.


Tuesday, February 14, 2012

Green Peas and Pigeon Peas Thepla

Theplas are staple food in Gujarati Cuisine. It is also called Dhebra in some part of Gujarat. Methi theplas are very popular. One can make theplas with wheat flour, jowar flour, besan, rice flour, and bajri flours with combinations of diffrent vegetables, It goes perfect with gravys and curries. They are perfect for breakfast too. This recipe is very similar to my Hariyali parathas but jowar flour with yogurt make them super soft and very tasty.


  • 2 cup Whole Wheat Flour
  • 1/2 cup Jowar Flour
  • 1/2 cup Pigeon Peas, boiled
  • 1/4 cup Green Peas
  • 1/8 cup Mint
  • 4 Green Chilies
  • 1/2 tsp Ginger
  • 1 tbsp Sesame Seeds
  • 1/8 tsp Turmeric Powder
  • 1/2 cup Yogurt
  • 1 tsp Light Brown Sugar or 1/2 tsp Jeggary
  • 2 tbsp Olive Oil
  • Pinch Of Asafetida
  • Salt To Taste


1. Mix pigeon peas, green peas, mint, green chilies, ginger, and sesame seeds in food processor and make course paste.

2. Mix flours, hing, salt, oil, and sugar.

3. Now add peas mixer and yogurt to the flour. Add very little water and make dough.

4. Wrap the dough with plastic wrap and set for 30 minutes.

5. Roll out theplas from the dough.

6. Heat non stick skillet on medium-high heat.

7. Cook theplas on hot non-stick skillet.

8. Flip the thepla after one side is cooked a little bit, apply little oil on it.

9. Then flip to the other side and apply little more oil on that side, cook both sides until cooked.

10. Serve this hot theplas with mint chutney, mango pickle, or with sweet chhunda.