Potato Kadi

INGREDIENTS

potatoes 2 boiled & mashed roughly 1 cup
curd   1/2 cup
water 1 1/2- 2 cups
chilli- ginger paste 1 tbsp
salt to taste
besan 1 tbsp
turmeric pdr.  1/4 tsp
asafoetida  1/8 tsp
cumin seeds  1 tsp
cinnamon 1" piece broken into 2
ghee/ oil  1 tbsp
curry leaves
coriander leaves 1 tbsp

METHOD

In a bowl, mix mashed potatoes, curd, chilli-ginger paste, salt, besan, turmeric pdr., salt well adding enough water. You can use a hand blender to mix it well.
In a heavy pan, add ghee/ oil, add cinnamon, then add cumin, once it crackles, add asafoetida, curry leaves finely chopped, saute for a minute, add potato-curd mixture
then add some more water in the vessel, so that no mixture is wasted, add, keep stirring well, as it boils well for 2-3 minutes, adding some coriander leaves.
Garnish with some more coriander leaves, serve hot with kichdi, pongal, or plain rice, dosa.





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Kadi Basanti with pakoras ( spicy buttermilk with dumplings)

Kadhi Basanti with pakoras ( spicy buttermilk with dumplings)

For pakoras

Besan/ gram flr 50 gm          onion chopped 25 gm        spinach chopped 100 gm        ginger chopped 5 gm

Red chili pdr ¼ tsp      ajwain ¼ tsp             salt ½ tsp       baking pdr ¼ tsp       oil for frying

For Kadhi

Yoghurt/ buttermilk   100gm       coconut milk 50 ml          gram flr/ besan 25 gm       red chili paste ¼ tsp

Salt ½ tsp       oil 10 ml       curry leaves 1 sprig          mustard seeds ¼ tsp       fenugreek seeds ¼ tsp

Turmeric pdr  ¼ tsp           dry red chilies 2-3

Method

1)      mix all the pakora ingredients in ½ cup of water.

2)      Heat oil in a wok. Take a small amount of the paste in hand, make small balls & deep fry till golden brown. Drain.

3)      Beat yoghurt/ buttermilk & gram flr. till it is thick without any lumps.

4)      Heat oil in a pan, add mustard seeds, red chili,, fenugreek.

5)      Add the yoghurt mixture, bring to a boil & simmer for 10-15 minutes.

6)      Keep stirring to prevent lumps.

7)      Add the pakoras & again simmer for 5 minutes.

8)      Adjust the seasoning & serve hot with steamed rice.

Spiced buttermilk, kadi

Ingredients

Onion 1 small     curry leaves 1 sprig        jeera/cumin ½ tsp    mustard seeds 1/4tsp    oil 1 tbsp

 coriander seeds 1/4tsp   methi/fenugreek seeds 1/4 tsp        onion seeds 1/4 tsp   coriander leaves

besan/ chick pea flr. 1 tbsp         buttermilk  2 cups       salt to taste     green chilies 3-4 or to taste

hing/ asafetida 1/2 tsp         turmeric pdr 1/2 tsp           garam masala pdr 1/2 tsp ( optional)

Method

1) finely chop onion, green chilies, curry leaves

2) in a heavy pan, add oil, add mustard, fenugreek, coriander, onion, cumin seeds, once they crackle, add onion, chilies, asafetida, saute till onion is transparent.

3) Mix besan with buttermilk, seeing that there are no lumps, in case the buttermilk is slightly sour, add 1/4- 1/2 cup milk to it.

4) Add the buttermilk mixed with besan to onion, along with turmeric pdr. & salt to taste, mix well.

5) let this mixture boil on low flame for about 5 minutes, in case the buttermilk was thick, add some more water to get it as diluted as you want, as it will thicken as it cools too a bit.

6) add finely chopped coriander leaves, garma masala if used, let it boil for 2 minutes, remove.

7) serve it hot with plain boiled rice. This will go well with dosai, adai also.