December 31, 2015

Bhindi pakoda recipe - Ladies finger pakora

Bhindi pakoda image
Bhindi pakoda recipe - Bhindi pakoda belongs to appetizer and snack category of Indian cuisine. The main ingredients are ladies finger and besan. Bhindi pakoda is one of the most easiest deep fried snack that you can make at anytime as ladies fingers are available throughout the year. 

Actually, I wanted to make kadai bhindi with the ladies fingers available in my refrigerator. But, the quantity of ladies fingers were very less and also I had to prepare evening snacks. First I thought to make onion pakoda. Later, I changed my mind and made this bhindi pakoda to utilize the ladies finger in a nice way. 

The pakoda was crispy and tasty. To get the pakodas crispy you have to fry it on low flame. One important thing is that it tastes best when served hot. Variations can be made with this pakoda by adding refined flour and corn flour. It tastes delicious with these ingredients.

Bhindi Pakoda-Ladies Finger Pakora 

Prep time : 15 mins      
Cook time : 25 mins        
Total time : 40 mins
Recipe type : Appetizer-Snack  
Cuisine : Indian                
Serves : 2
Author : Vidya Chandrahas

Ingredients 
  • 1 cup gram flour / besan
  • 20 ladies fingers / bhindi
  • 2 tsp chilli powder
  • 3/4 tsp garam masala
  • 3/4 tsp ajwain powder
  • 1 tsp lemon juice
  • 3/4 tsp salt

Method
  1. Wash and pat to dry the ladies fingers. Chop off  tip and top of the ladies fingers. Then slice into two pieces.
  2. Put half of the besan into a large bowl. 
  3. Add 1/4 tsp of salt and mix well. 
  4. Coat the ladies fingers and remove them onto a plate.
  5. Add remaining besan into the same bowl. 
  6. Add chilli powder, garam masala, ajwain powder and remaining salt. 
  7. Add lemon juice and some water to make a thick paste.
  8. Dip the besan coated ladies fingers in this paste. 
  9. Heat oil i a pan and fry the above prepared bhindis on low flame until golden brown and crisp. 
  10. Serve the bhindi pakoda hot.

Bhindi pakoda - step by step pictures

1.  Wash and pat to dry the ladies fingers. Chop off  tip and top of the ladies fingers. Then slice into two pieces.
wash and slit the ladies fingers

2.  Put half of the besan into a large bowl. Add 1/4 tsp of salt and mix well. Coat the ladies fingers and remove them into a plate.
coat with besan

3.  Add remaining besan into the same bowl. Add chilli powder, garam masala, ajwain powder and remaining  salt.

4.  Add lemon juice and some water to make a thick paste. Dip the above prepared besan coated bhindis in this paste.
make paste of besan and dip the bhindis

5.  Heat oil i a pan and fry the above prepared bhindis on low flame until golden brown and crisp.
fry the bhindis until crisp

6.  Serve the bhindi pakoda hot.

December 23, 2015

Jowar raagi badam cookies - Sorghum finger millet almond cookies

Jowar raagi badam cookies in a serving plate
Jowar raagi badam cookies recipe - Jowar raagi badam cookies are one of the most healthiest and kids friendly cookies. Cookies prepared in combination with both the flour are excellent in taste. I have added only almonds, but you can add some more dry fruits like cashew nuts and walnuts. I had some millet and jowar flour in stock, so to utilise the flour in a nice way, I prepared this cookies. It came out very well. It was flavorful, crispy and tasty. Cookies are one of the most important items for kids and this is the perfect treat for them. This can even be packed in their tiffin box.

Jowar Raagi Badam Cookies

Prep time : 15 mins      
Cook time : 20 mins        
Total time : 35 mins
Recipe type : Cookies      
Cuisine : World              
Yield : 20
Author : Vidya Chandrahas

Ingredients 
  • 1 cup jowar flour / jola / sorghum flour
  • 1/2 cup finger millet flour / raagi flour
  • 1/2 cup sugar powder
  • 10 almonds, blanched, peeled and chopped
  • 1/2 cup butter
  • 1/4 tsp baking soda

Method
  1. Put the butter in a large bowl. Add the sugar powder. 
  2. Sieve the finger millet flour, jowar flour and baking soda together.
  3. Add this flour to the sugar and butter mixture. 
  4. Add the almonds to the butter, sugar and flour mixture. 
  5. Mix well and knead it to a soft and smooth dough.
  6. Preheat the oven at 180 degree celsius for 10 minutes.
  7. Take a large gooseberry sized dough.
  8. Flatten it with your hands by placing on a rolling board. 
  9. Level the surface and arrange them on a baking tray.
  10. Bake it at 180 degree celcius for 15 minutes. Allow it to cool.
  11. Jowar raagi badam cookies are ready to serve. Store in an airtight container.

Jowar raagi badam cookies - step by step pictures

1.  Put the butter in a large bowl and add the sugar powder to it.
Jowar raagi badam cookies recipe -step 1

2.  Sieve the finger millet flour, jowar flour and baking soda together. Add this flour to the sugar and butter mixture. Add the almonds and mix.

3.  Knead it to a soft and smooth dough. Use milk if required.
Jowar raagi badam cookies - step 2

4.  Preheat the oven at 180 degree celsius for 10 minutes. Take a large gooseberry sized dough and flatten it with your hands by placing on a rolling board.

5.  Level the surface and arrange them on a baking  tray. Bake it at 180 degree celcius for 15 minutes. Allow it to cool.
Jowar raagi badam cookies - step 3

6.  Jowar raagi badam cookies are ready to serve. Store in an airtight container.

December 20, 2015

Anarse with rice flour and jaggery recipe - Atrasa - Kajjaya

Anarse in a serving plate
Anarse recipe -The basic ingredient of this sweet is fresh rice flour. Rice flour is prepared in a special way for this sweet. Rice is soaked continuously for three days by changing water each day. On fourth day, drain water and dry the rice under shadow. Make fine flour with this rice and use this rice flour for preparing anarse. Making anarse by using such rice flour makes it crispy and layered. Being fried in ghee, this sweet is high in calories and highly addictive. The poppy seeds adds extra taste and crunchiness to the sweet. Anarse is made during special occasion like Diwali and Ganesh chaturthi festival. Actually I made it during Diwali festival, but I couldn't post it at that time. It came out very well. It was crispy and reasonably sweet. You can add more jaggery if you like a more sweeter version. We all liked it a lot. Do try this anarse and I am sure that you will like it.

Anarse-Atrasa-Kajjaya 

Prep time : 8 hrs 20 mins
Soaking time 3 days
Cook time : 1 hour
Total time : 3 days 8 hrs 30 mins
Recipe type :  Sweet
Cuisine : North Indian
Yield : 20 Anarse
Author : Vidya Chandrahas

Ingredients 
  • 1¼ cup rice flour
  • 1/4 cup jaggery
  • 2 - 3 tbsp milk
  • Poppy seeds or khus khus as required
  • Ghee for frying

For the rice flour
  1. Wash and soak 2 cups of rice in sufficient water for 3 days. Change water on everyday. 
  2. On 4th day, drain water and spread the rice on a thin cloth and dry them under shadow. When the rice completely dries up, make smooth flour from it. 
  3. Use this flour as much as you like to make anarse and reserve the remaining flour for any other use. 

Method
  1. Put the rice flour in a large bowl. 
  2. Add the jaggery powder and mix well. 
  3. Add the milk if required and knead it to a smooth dough. Keep covered for 7 - 8 hours.
  4. Then knead the dough again to smooth for 4 -5 minutes.
  5. Take a small lemon sized dough and roll it to round ball shape.
  6. Coat one side of the dough ball with poppy seeds. 
  7. Place it on a rolling board and gently flatten it with your fingers to make a round shape or roll it with a rolling pin.
  8. Heat ghee in a small frying pan and slip the anarse slowly in it. 
  9. Fry on low flame until golden in colour and crisp from both sides.
  10. Drain ghee and allow them to cool.
  11. Store in an airtight container. 

Anarse - step by step pictures

1.  Put the rice flour in a large bowl. Add the jaggery powder and mix well.
Anarse recipe- step 1

2.  Add the milk if required and knead it to a smooth dough. Keep covered for 7 - 8 hours. 
Anarse recipe - step 2

3.  Then knead the dough again to smooth for 4 -5 minutes.Take a small lemon sized dough and roll it to round ball shape. Coat one side of the dough ball with poppy seeds.
Anarse recipe - step 3

4.  Place it on a rolling board and gently flatten it with your fingers to make a round shape or roll it with a rolling pin.
Anarse recipe - step 4

5.  Heat ghee in a small frying pan and when ghee melts, slip the anarse slowly in it
Anarsse recipe - step 5

6.  Fry on low flame until golden in colour and crisp from both sides
Anarse recipe - step 6

7.  Drain ghee and allow the anarse to cool. Then store in an airtight container.

December 16, 2015

Besan khawa burfi recipe - Mawa besan burfi

Besan khawa barfi in a serving plate
Besan khawa burfi recipe - This burfi is a delicious treat for people of all age group. This is a popular traditional sweet prepared with gram flour and mawa. Preparing sweet with these combination is very easy. I adore the melt in mouth texture and flavour of these burfis. The interesting part is it is a durable sweet that you can store it for about a month in the refrigerator and it remains as fresh as freshly made. Do try this excellent sweet, you will find it more interesting. Also check out some other delectable sweet recipes in this space.

Besan Khawa Burfi-Mawa Besan Burfi 

Prep time : 10 mins    
Cook time : 40 mins    
Total time : 50 mins
Recipe type :  Sweet    
Cuisine : North Indian  
Yield : 9 large sized burfi
Author : Vidya Chandrahas

Ingredients 
  • 2 cups gram flour / besan
  • 300 grams khawa / mawa
  • 1 cup sugar,  powdered
  • 3/4 cup ghee
  • 10 cardamoms, powdered

Method
  1. Heat 1/4 cup of ghee in a non-stick pan. Add besan and roast on low flame stirring continuously until it turns golden in colour and release nice aroma.
  2. In the meantime grate or crumble the khawa in a large plate.
  3. Add the grated khawa to the besan and keep stirring on low flame for 10 minutes. 
  4. Add the sugar powder and mix stirring continuously.
  5. Add the remaining ghee and keep stirring on low flame for 7 -8 minutes. 
  6. When the besan khawa mixture absorb the ghee and releases nice aroma, switch off the flame.
  7. Add cardamom powder and mix well.  Keep it aside until the mixture is warm. 
  8. Once the mixture is warm, transfer it to a mixer jar and just whip it once or twice. 
  9. Spread in the greased tray. Cut into barfi shapes. Allow them to cool. Store in an airtight container.
  10. The besan khawa barfi  can be saved for about 15 days at room temperature. 
  11. Then refrigerate until use.

Besan khawa burfi - step by step pictures

1.  Heat 1/4 cup of ghee in a non-stick pan. Add besan and roast on low flame stirring continuously until it turns golden in colour and release nice aroma.
Besan khawa barfi - step 1

2.  In the meantime grate or crumble the khawa in a large plate.
Besan khawa barfi -  step 2

3.  Add the grated khawa to the besan and keep stirring on low flame for 10 minutes. Add the sugar powder and mix stirring continuously.
Besan khawa barfi - step 3

4.  Add the remaining ghee and keep stirring on low flame for 7 -8 minutes.
Besan khawa barfi - step 4

5.  When the besan khawa mixture absorb the ghee and releases nice aroma, switch off the flame. Add cardamom powder and mix well.  Keep it aside until the mixture is warm.
Besan khawa barfi - step 5

6.  Once the mixture is warm, transfer it to a mixer jar and just whip it once or twice. Spread in the greased tray. Cut into burfi shapes
Besan khawa barfi - step 6

7.   Allow them to cool. Store in an airtight container and serve. This can be stored for about a month in the refrigerator.
Besan khawa barfi ready to serve

December 1, 2015

Green smoothie recipe - Apple spinach mint smoothie - Palak smoothie

Green smoothie in a serving glass
Green smoothie recipe  - This apple spinach smoothie is alternative to breakfast and perfect evening refresher for those who are looking forward to include low calorie food in their diet to loose weight and balance the sugar level in blood. This is a nutritious drink  with all goodness of healthy leafy vegetable spinach, and apple. It is prepared with only five ingredients. This smoothie is very light on stomach, satiated and gives you an energy boost. A perfect green drink which is low in calories and fat which can be prepared effortlessly. The apple, spinach and  lime juice complement each other. Mint and curry leaves adds fresh flavor. This smoothie has a wonderful taste which makes you drink more and more.  If you are looking for a healthy drink then try this green smoothie and enjoy.

Green Smoothie - Apple Spinach Mint Smoothie

Prep time :  
Cook time :  
Total time :
Recipe type : Drink-Beverage
Cuisine :Indian
Yield: Serves 2

Ingredients 
  • 1 apple
  • 15 spinach leaves / palak
  • 10 mint leaves / pudina
  • 10 curry leaves
  • 1/4 lemon
  • 1/2 cup water

Method
  1. Wash the spinach, curry leaves and mint leaves separately and drain them. 
  2. Wash and cut the apple into large pieces. 
  3. Put all the leaves and chopped apple along with 1/2 cup of water in a mixer jar. 
  4. Blend it to a smooth paste to make green smoothie. 
  5. Add more water if you like thin consistency. Transfer the smoothie to a bowl. 
  6. Squeeze the lime and mix well. 
  7. Pour the apple spinach mint smoothie in serving glasses and serve.







November 30, 2015

Palak pakoda recipe - Spinach pakora

Palak pakoda in a serving bowl
Palak pakoda recipe - Palak pakoda is a deep fried snack prepared with a mixture of spinach, gram flour, chilli powder, ajwain powder, garam masala and lemon juice. Shallow fried version can also be prepared and the same is most suitable for pakoda kadhi. When it is to be served as a snack, it is deep fried till crisp and golden in colour. Preparation of mixture with proper consistency is essential. Mixture with proper consistency absorb less oil.

The spinach itself has enough water content and hence you have to be careful while adding water. Another important point is that you have to fry the pakodas on a low flame, so that the pakoda is cooked well and is crisp from outside. If you fry these pakodas on high flame, the outer layer cooks fast and the inner layer remains raw. It is an easy to prepare snack and goes great with tomato ketchup and any other dipping sauce.

Palak pakoda -spinach pakora

Prep time : 10 mins    
Cook time : 20 mins    
Total time : 30 mins
Recipe type :  Snack-Appetizer  
Cuisine : North Indian  
Serves : 2
Author : Vidya Chandrahas

Ingredients 
  • 1/2 bunch spinach / palak
  • 1/2 cup gram flour / besan
  • 1 tsp chilli powder
  • 1/2 tsp carom seeds powder / ajwain
  • 1/2 tsp garam masala
  • 1/2 tsp salt or as required
  • 1 tsp lemon juice

Method
  1. Wash, drain and chop the spinach finely. Transfer the chopped leaves to a large bowl and add the gram flour.
  2. Add the chilli powder, ajwain powder, garam masala and salt. Add 1 tsp lemon juice and mix well to make a thick mixture. Do not add water.
  3. Heat sufficient oil in a frying pan. Take small portion of the above prepared spinach mixture and deep fry on low flame until crisp and golden in colour.  
  4. Serve palak pakoda hot with tomato ketchup or any other dipping sauce.

Palak pakoda - step by step pictures

1.  Rinse, drain and chop the spinach finely. Transfer the chopped leaves to a large bowl and add the gram flour.
add spinach and besan in a bowl

2.  Add the chilli powder, ajwain powder, garam masala and salt.
add all masala and salt

3.  Add 1 tsp lemon juice and mix well to make a thick mixture.  Do not add water.
add lemon juice and make a mixture

4.  Heat sufficient oil in a frying pan. Take small portion of the above prepared spinach mixture and deep fry on low flame until crisp and golden in colour.
deep fry until crisp

5.  Serve palak pakoda hot with tomato ketchup or any other dipping sauce.
Palak pakoda ready to serve

Also check

Moong dal aloo nuggets

Kothimbir vadi

Baby corn pakoda

Ripe banana pakoda

November 26, 2015

Bajre ki roti recipe - Pearl millet roti

Bajre ki roti in a serving plate
Bajre ki roti recipe - Bajre ki roti is one of the popular flat breads prepared with pearl millet flour. Roti, chapati, paratha, naan, kulcha etc. are Indian staple food and is served for lunch and dinner. The hot roti goes well with subzis, chutneys, raitas, pickle and yogurt. Pearl millet or bajra has numerous health benefits. Pearl millet is excellent for diabetics.

It has high fiber and complex carbohydrates which helps in keeping full for a longer period and a lower glycaemic index. It is very nutritious and less quantity of the same releases a good amount of energy to keep us active. I often make this roti and serve hot.

There are two ways of making bajra roti. In another method, flour is knead with cold water and then small portion of it is flattened on a rolling board or kitchen platform by using your palm. This is a tedious method. The method given below is the easiest and simplest to follow and you will really enjoy to roll the rotis.

Bajre ki Roti - Pearl Millet Roti 

Prep time : 20 mins    
Cook time : 30 mins    
Total time : 50 mins
Recipe type : Roti-Indian flat bread
Cuisine : North Indian  
Yield - 6
Author : Vidya Chandrahas

Ingredients 
  • 1 heaped cup of pearl millet flour / bajra atta
  • 1¼ cup water
  • 1/4 tsp salt or as required
  • 1½ tsp ghee or as required

Method
  1. Pour the water in a pan, add salt and mix with a spoon. Bring it to boil on high flame. Reduce the flame to low and add the pearl millet flour. 
  2. Immediately mix well with a large spoon and stir for 2 minutes. Switch off the flame and keep it aside till the dough become warm. 
  3. When the dough is warm, transfer it on a rolling board and knead it for 7 - 8 minutes to make it smooth. 
  4. Then divide the dough into 6 equal portions and roll it to round balls. Then roll the balls in bajra flour and place it on a rolling board.  
  5. Roll it to a round roti with a rolling pin. Use more flour if required.  
  6. Heat a griddle on medium flame and place the roti on it. Apply some cold water on the surface of the roti and cook until water dries up. 
  7. Then flip it and cook till light brown spot appears from both sides. Apply 1/4 tsp ghee on each roti. 
  8. Serve bajra roti hot with subzi, chutney, raita, pickle and yogurt.

Bajre ki roti - step by step pictures

1.  Pour the water in a pan, add salt and mix with a spoon. Bring it to boil on high flame. Reduce the flame to low and add the pearl millet flour. Immediately mix well with a large spoon and stir for
2 minutes.
boil water and add the bajra flour

2.  Switch off the flame and keep it aside till the dough become warm. When the dough is warm, transfer it on a rolling board and knead it for 7 - 8 minutes to make it smooth
stir and knead it to a dough

3.  Then divide the dough into 6 equal portions and roll it to round balls. Then roll the balls in bajra flour and place it on a rolling board.
take small portion and roll into flour

4.  Roll it to a round roti with a rolling pin. Use more flour if required.

5.  Heat a griddle on medium flame and place the roti on it. Apply some cold water on the surface of the roti and cook until water dries up. Then flip it and cook till light brown spot appears from both sides
roll to round roti and cook

6.  Apply 1/4 tsp ghee on each roti. Serve bajra roti hot with subzi, chutney, raita, pickle and yogurt.
Bajre ki roti ready to serve

November 24, 2015

Kashaya recipe - Herbal drink recipe

kashaya in a serving cup
Kashaya recipe - As I have mentioned in my previous post kashaya powder recipe, Today I am posting a very popular herbal drink of Coastal Karnataka which is prepared in almost all households with their own version. People in that part prefer to give this kashaya to kids in place of tea or coffee. I personally like to drink it instead of tea and coffee. This is my favorite drink and I make it twice a day for me and consume one cup  in the morning and one in the evening . This drink is very healthy and it has no side effects. Hot kashaya which is very easy to prepare, really goes well with some crispy snacks


Kashaya Recipe-Herbal Drink 

Prep time : 2  mins    
Cook time : 5 mins    
Total time : 7 mins
Recipe type : Drink-Beverage
Cuisine : Karnataka
Serves : 1
Author : Vidya Chandrahas

Ingredients 

Method
  1. Pour water in a vessel and place this vessel on medium flame. When the water starts boiling, add the kashaya powder and bring it to boil and simmer it for a minute. 
  2. Then add the milk and sugar. When milk starts boiling, the kashaya powder floats on the surface, stir continuously with a spoon and boil for a minute. 
  3. Remove from the flame. Strain in a cup and serve hot with choice of your snack. 

Kashaya - step by step pictures

1.  Pour water in a vessel and place this vessel on medium flame. When the water starts boiling, add the kashaya powder and bring it to boil. Simmer for 2 minutes.  
boil water and add kashaya powder

2.  Then add the milk and sugar. When milk starts boiling, the kashaya powder floats on the surface, stir continuously with a spoon and boil for a minute.
add milk and sugar

3.  Remove from the flame. Strain in a cup and serve hot with choice of your snack.
kashaya is ready to serve

November 22, 2015

Kashaya powder recipe - Herbal drink powder

Kashaya powder
Kashaya powder recipe - Kashaya powder is an aromatic powder used to make herbal drink called kashaya which is a healthy, popular and favorite drink of Coastal Karnataka. People who avoid to drink tea and coffee prefer to consume this kashaya. Some people who suffer from acidity due to excess intake of tea or coffee, replace their drink by kashaya. 

I often make kashaya powder in small quantity and make kashaya out of it. To retain the fresh fragrance of the powder intact, it is better to prepare this powder in small quantity. Roasting some ingredients doesn't take much of a time, so preparing the powder in small quantity is worth an effort. My next post will be how to make kashaya with this powder.

Kashaya Powder 

Prep time : 10 mins    
Cook time : 15 mins    
Total time : 25 mins
Recipe type : Powder
Cuisine : Karnataka
Yield : 1¾ cup of kashaya powder
Author : Vidya Chandrahas

Ingredients 
  • 2 cups coriander seeds
  • 2 cups cumin seeds / jeera
  • 1/4 cup fennel seeds / badishep / saunf
  • 1/2 inch piece jeshtamadhu
  • 1/2 inch piece ashwagandha
  • 10  green cardamoms
  • 6 cloves / lavang
  • 1 tsp dry ginger powder

Method
  1. Heat a pan and dry roast the coriander seeds, cumin seeds and fennel seeds separately until warm. Do not over roast till brown, it gives bitter taste. Remove and set aside. Allow them to cool. 
  2. Crush the jeshtamadhu and aswagandha in a mortar with pestle. 
  3. Mix all the ingredients together and put them in a mixer jar. Blend it to a fine powder. 
  4. Transfer the kashaaya powder to an airtight container. 
  5. This powder can be stored for about a month. 
  6. Herbal drink called kashaya can be made with this powder.

Kashaya powder ready to use

November 21, 2015

Palak kadhi recipe - Spinach kadhi

Palak kadhi in a serving bowl
Palak kadhi recipe - Kadhi is a popular signature dish of Gujarat which is usually served with khichdi, rice, and rotis. You can even have it as a soup. Gujarati traditional thali in restaurant is incomplete without kadhi. For the variation, fenugreek leaves (methi leaves) and spinach are used. I have already posted methi kadhi and Gujarati kadhi recipe. This is a healthy dish with all goodness of yogurt, besan and spinach. This is one of the easiest and simplest dishes that can be made in a jiffy. Even if you skip adding spinach if you don't have it, it will be a delicious simple kadhi that you can serve it with any Gujarati main course. While preparing kadhi, always add salt after boiling it to prevent the yogurt from breaking.

Palak Kadhi-Spinach Kadhi

Prep time : 10 mins    
Cook time :  20 mins    
Total time : 30 mins
Recipe type : Main course
Cuisine : Gujarati  
Serves : 3 - 4
Author : Vidya Chandrahas

Ingredients
  • 3/4 cup yogurt / curd
  • 1/2 cup gram flour / besan
  • 1/2 bunch spinach / palak
  • 1 tsp chilli powder
  • 1/4 tsp turmeric powder / haldi
  • Salt to taste

For the tempering
  • 1 tbsp oil or as required
  • 1/2 tsp mustard seeds
  • 3/4 tsp cumin seeds / jeera
  • 1/4 tsp asafoetida powder / hing
  • 2 small green chillies, chopped
  • 7 - 8 curry leaves

Method
  1. Put the yogurt in a large bowl. Add the besan to it. 
  2. Add 3 cups of water. Mix well with a spoon to make a smooth paste. Avoid lumps. Add the turmeric powder.
  3. Add the chilli powder and mix well till it combines well with the paste.
  4. Wash and chop the spinach and chillies. Set aside. Heat oil in pan, add mustard seeds and saute until they splutter.Add cumin seeds, asafoetida, green chillies, curry leaves and saute.
  5. Add the chopped spinach and cook covered on low flame for 5 - 6 minutes or till the spinach become soft. 
  6. Open the lid, add above prepared besan yogurt paste to the cooked spinach and bring it to boil stirring continuously. Add more water if required. 
  7. Boil for another 2 - 3 minutes and remove the pan from the flame. Add salt and mix well. 
  8. Serve hot with rice, khichdi, roti, chapati, phulka. You can even have it as a soup.

    Palak kadhi - step by step pictures

    1.  Put the yogurt in a large bowl. Add the besan to it.
    put yogurt and besan in a bowl

    2.  Add 3 cups of water. Mix well with a spoon to make a smooth paste. Avoid lumps. Add the turmeric powder.
    add water and turmeric powder

    3.  Add the chilli powder and mix well till it combines well with the besan yogurt paste.
    add chilli powder and mix

    4.  Wash and chop the spinach and chillies. Set aside. Heat oil in pan, add mustard seeds and saute until they splutter.Add cumin seeds, asafoetida, green chillies, curry leaves and saute.
    make tempering with mustard, cumin, hing, chillies, curry leaves

    5.  Add the chopped spinach and cook covered on low flame for 5 - 6 minutes or till the spinach become soft.
    add spinach and cook covered

    6.  Add above prepared besan yogurt paste and bring it to boil stirring continuously.  Add more water if required. Boil for another 2 - 3 minutes and remove the pan from the flame.
    add besan yogurt paste

    7.  Add salt and mix well. Serve hot with rice, khichdi, roti, chapati and phulka. You can even have it as a soup.
    bring it to boil and add salt

    palak kadhi is ready to serve

    Also check

    Gujarati kadhi 

    Moong dal khichdi

    Methi toor dal kadhi

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