Rajasthani kadhi

I got this book Rajasthani Cooking by Tarla Dalal last year from Gayathri.I didn;t get a chance to thank her sending it over.My Mango kulfis won me this award.Those kulfis like my DH said were my one of my most successful trials.And a super duper hit.

Today's recipe is a rajasthani kadhi out of that book.I have tried many of these recipes which do not need coconut or any grinding while i was in London(since i didn't have a mixie there).So this was one really easy curry that was a good accompaniment to rice and chapatis equally!

Kadhi is the northie cousin of the southie more kuzhambu.We make our more(buttermilk) kuzhambu/curry with a variety of soft vegetables like ashgourd, pumpkins,green mangoes and even ladyfingers, while the kadhi is made with pakodas.It is a simple yet tasty dish which suits well with plain steamed rice, jeera rice or even chapatis.

I served it with steamed rice and roasted potatoes for lunch and with chapatis for dinner.

You need

For the kadhi

Yogurt 2 cups

Besan/chickpea flour 1 cup

Chilli powder 1 tsp

Turmeric powder 1/2 tsp

Salt to taste

Hing/asoefetida a generous pinch

For the seasoning:

Oil 2 tsp

Coriander seeds 1/2 tsp

Jeera/cumin seeds 1/2 tsp

Mustard seeds 1/2 tsp

Dried red chillies 2

Curry leaves a sprig

For the pakodas

Besan 2 tablespoon

Chopped coriander leaves 2 tablespoons

Green chillies 1/2 chopped finely

Turmeric powder 1/4 tp

Baking soda a pinch

Salt to taste

Water to mix

Oil to deep fry

• Mix the ingredients for the kadhi in a bowl with a whisk so it stays lumpless.Set aside.
• Heat this on a low/medium flame and keep whisking it until gets nice and thick and the raw besan smell goes away for about 7-10 minutes.Turn off the flame and let it cool.
• Mix the ingredients for the pakodas, mix enough water so that it should just drop into the oil with a spoon.Not too runny not too thick.
• Deep fry the pakodas and drain on a tissue paper.
• Drop the pakodas into the kadhi.
• Heat oil in a pan, add the seasoning and pour in over the kadhi.
• Serve hot with rice and roasted potatoes.

The pakodas need to soak up the flavours of the kadhi so this tastes better after sometime of cooking.

Have fun enjoying Rajasthani food.

Sending this to ONLY cookbooks event at runner in the girl and Paris space 

Rajasthani kadhi

I got this book Rajasthani Cooking by Tarla Dalal last year from Gayathri.I didn;t get a chance to thank her sending it over.My Mango kulfis won me this award.Those kulfis like my DH said were my one of my most successful trials.And a super duper hit.

Today's recipe is a rajasthani kadhi out of that book.I have tried many of these recipes which do not need coconut or any grinding while i was in London(since i didn't have a mixie there).So this was one really easy curry that was a good accompaniment to rice and chapatis equally!

Lemon Muffins and lemon cream drizzle

I made these muffins for my friend who was coming to meet me after a long time.I wanted to make something simple and easy and also delicious for the summery afternoon tea.These muffins were nice and crumby and with the drizzle it was just perfect with a cup of tea.

I somehow feel baking muffins are easier than making a cake...So you will see i have many muffin recipes posted.They are just so cute and pop in the mouth deliciousness.

Lemon cupcakes with lemon cream drizzle
Recipe source:Joy of Baking
You need
All purpose flour 1cup + 3 tblspns
Oil 1/3cup+2 tblspns
Egg 1
Curd 3/4thcup
Vanilla essence 1/2tsp
Sugar 3/4cup
Salt 1/4tsp
Lemon zest 2and half tsp
Milk 1/3cup+1tblspn
Baking powder 1tsp
Baking soda 1/2tsp
Fresh lemon juice 1 tblspn

For the lemon cream drizzle
Cream 3 tblspns
Confectioners' sugar 1//4cup
Fresh lemon juice 2 tsp

• Preheat oven to 180C and line the muffin tray.
• Mix the flour,sugar,salt,baking powder and baking soda in a bowl and leave aside.
• Mix the eggs and oil well in another bowl, add the vanilla essence and curd to this mixture and mix until all combines well.
• Add the lemon zest and milk and mix well.
• Slowly add the lemon juice to this and combine well.
• Add the wet mix to the dry and mix well until all the dry ingredients are well mixed up.
• Spoon the batter to upto half the muffin liners and bake in a preheated oven for 45 minutes or until done.
• Mix the lemon cream ingredients in a bowl and chill in the refrigerator.

• Once the baked muffins cool down, enjoy tangy lemon muffins with yummy delicious lemon cream.

Sending this to I love baking@Tickling Palates, Picnic desserts@Cook.Eat.Delicious,Bake fest#6, Only Snacks

Lemon Muffins and lemon cream drizzle

I made these muffins for my friend who was coming to meet me after a long time.I wanted to make something simple and easy and also delicious for the summery afternoon tea.These muffins were nice and crumby and with the drizzle it was just perfect with a cup of tea.