Saturday, December 2, 2017

Punjabi Kadhi with Spinach Pakoda

Punjabi style kadhi with spinach pakora
Punjabi Kadhi with Spinach Pakoda

Kadhi is a curd based curry which tastes similar to mor kuzhambu in south Indian region. In mor kuzhambu, we add coconut paste along with curd. But the recipe of Kadhi is slightly different from mor kuzhambu which doesn't include coconut.

Punjabi style kadhi was in my to do list for a long time. When I happened to see a beautiful picture of Punjabi kadhi with spinach pakora in facebook posted by the owner Soniya of site, I decided to make it the next day itself. I followed her recipe and slightly made some changes according to my taste. A special thing about this recipe is, we don't have to deep fry the pakora, we just need to use appe pan which we use for making paniyaram, so this recipe uses very little oil. So its an absolute guilt free and a yummy kadhi recipe.

Adding spinach pakora to Kadhi is an excellent combination. Everyone in our home liked it so much. I haven't tasted the original kadhi anywhere, so I don't know whether the pakora has to be crispy or not after adding it to the kadhi. We at our home liked the soaked pakora version instead of crispier one. But in the site where I got the recipe, it was suggested to add the pakoras before serving for keeping it cripsy.

I used two varieties of spinach leaves : Palak and Dwarf copperleaf  (Ponnanganni keerai in tamil ) as both are available in my terrace garden. You can use any type of spinach varieties for making the spinach pakora.

Try out this Punjabi style kadhi recipe with spinach pakora at your home and share your feedback in the comments section below. I am 100% sure, you will definitely like the taste.

Ingredients (serves for 4)

For the kadhi:

gram flour / besan - 1/2 cup [ 1 cup size = 240 ml]
sour curd  / buttermilk - 2 cups
salt - as needed
coriander leaves - few
oil - 1 tablespoon
mustard seeds - 1 teaspoon
coriander seeds - 1/2 teaspoon
fenugreek seeds - 1/4 teaspoon
cumin seeds - 1/2 teaspoon
green chili - 2
turmeric powder - 1/2 teaspoon
red chili powder - 1/4 teaspoon
coriander powder - 1 teaspoon
asafoetida - a pinch
onion - 1 big size

For the spinach pakora: (makes around 15 - 20 pakoda )

spinach - 3 cups [ 1 cup size = 240 ml]
potato - 1 medium size
onion - 1 medium size
gram flour / besan - 1.5 cups [ 1 cup size = 240 ml ]
salt - as needed
green chili - 1
cumin seeds - 1 teaspoon
turmeric powder - 1/4 teaspoon
oil - 1 tablespoon 


  • wash and clean the spinach leaves and chop it
  • peel the skin off from the potato and grate it
  • chop 1 medium size onion and fine chop one green chili as well
  • combine together onion, green chili, grated potato, chopped spinach leaves, cumin seeds and 1.5 cups of gram flour
  • add in salt and turmeric powder
  • sprinkle some water and mix well. 
  • apply some water in your hands and make balls from the spinach - flour mixture. 
  • heat the appe pan and add few drops of oil
  • add in the spinach pakora balls in each cavity. 
  • cook covered in low flame and turn sides often for even cooking on both sides. 
  • cook till it gets cooked completely and the top layer becomes golden brown in color.
  • it will take around 8 - 10 mins to get completely cooked. 
  • once it gets cooked, transfer it to a plate
  • slit two green chilies and chop 1 big size onion. 
  • Now for the kadhi, mix together curd, coriander leaves and 1/2 cup of gram flour to a fine paste
  • add salt and 4 - 5 cups of water
  • heat 1 tablespoon of oil in a vessel and add mustard seeds, fenugreek seeds, coriander seeds and cumin seeds
  • once it splutters, add chopped onion and green chili 
  • saute till the onion becomes translucent
  • add turmeric powder, red chili powder and coriander powder. Mix well
  • add in the curd and flour mixture
  • cook covered in medium flame for 15 - 20 mins 
  • switch off the flame. 
  • If you want the pakodas to be soft, then add the pakoda in the gravy now itself
  • if you want the pakoda to be crispy, then add it before serving
  • serve with hot white rice. It also goes well with Idiyappam.

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Tuesday, November 21, 2017

Mudakathan keerai rasam

Mudakathan keerai rasam
Mudakathan keerai rasam

As promised in my previous post 'Mudakathan Keerai Dosa', here is the recipe for Mudakathan Keerai Rasam.

Mudakathan Keerai, Balloon vine plant in english, is very popular in south Indian region and it has various health benefits, helps in treating joint pain, arthritis, dandruff, cold and cough. It also strengthens the bone.

When you get this keerai in abundance, you got to find more recipes with it. So here is the recipe for making rasam / soup with this Mudakathan keerai.  It tastes more similar to Thoothuvalai rasam, and to my wonder, it didn't have bitter taste. The taste was really good.

Ingredients (serves for 4)

Mudakathan keerai -  2 cups (leaves only ) [ 1 cup size = 240 ml ]
small onions - 4 - 5
garlic - 10 - 15 pods 
fennel seeds - 1 teaspoon
cumin seeds - 1.5 teaspoon
pepper - 1 teaspoon
dry red chili - 2
tamarind - 1 big lemon size
oil - 3 teaspoon
asafoetida - a pinch
curry leaves - 2 sprigs
salt - as needed


  •  clean and take out the leaves from the mudakathan keerai creeper plant
  • wash it well
  • soak tamarind in 4 cups of water
  • heat oil in a vessel and add garlic, pepper, red chili and small onions
  • once the onion becomes translucent, add curry leaves and keerai leaves
  • once the leaves shrunk, add fennel seeds and cumin seeds
  • once it gets fried, take everything out and let it cool down
  • grind everything to a smooth paste
  • extract tamarind juice and add it to the grounded paste
  • add salt
  • heat the rasam in medium flame
  • bring it to boil and switch off the flame
  • serve it with hot white rice. 

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Thursday, November 2, 2017

Kadarangai Urugai / Wild lemon pickle

Kadarangai urugai
Wild lemon pickle

Kadarangai , the name might surprise you. Its actually a big sized lemon, triple the size of lemon. Yellow color Kadarangai is the ripen one and its good for making pickles.

My dad's neighbour gave this Kadarangai from their backyard. My dad reserved this fruit specially for me as I can put a post in my blog :) .

I made this pickle, with my mom's help as her recipe never goes wrong . After two weeks of soaking, pickle really came out well, and it tastes exactly like a lemon pickle. But this wild lemon fruit is even more sour than a normal lemon :). I haven't added vinegar,  as the quantity I made is very less. Its better to go without a preservative, so I made sure that I make less quantity.  You can also make normal lemon pickle with the same recipe. This recipe is going to be a hit and its a treat for pickle lovers.

Serve this pickle as a side for curd rice. It also goes very well with roti / chappathi.

Ingredients :

Kadarangai ( chopped ) - 2.5 cups [ 1 cup size = 150 ml ]
crystal salt - 3/4 cup
dry red chili - 15 - 20
fenugreek seeds - 1/4 teaspoon 
asafoetida - 1/4 teaspoon 


  • dry roast fenugreek seeds and red chili seperately
  • make sure you don't roast fenugreek seeds to dark brown in color. It will then turn the pickle bitter. Roast in low flame till it turns golden brown in color. 
  • grind roasted red chilies and fenugreek seads to a fine powder
  • wash and clean the kadarangai. Make sure kadarangai is dry before chopping. 
  • chop the kadarangai to small pieces. 
  • in a glass bottle / mud pot, mix together salt, asafoetida and kadarangai pieces. 
  • let it stay for 2 - 3 hours. 
  • salt will get watery and the color of kadarangai pieces will slightly get changed.
  • at this stage, add the grounded red chili and fenugreek powder. 
  • mix it well. 
  • always use a dry spoon or ladle to mix / take the pickle. Otherwise pickle will go bad soon. 
  • close the container. mix it with the dry spoon / ladle everyday until the wild lemon skin becomes soft. 
  • once it becomes soft, you can heat 2 teaspoon of oil and add some mustard seeds. once it splutters, add the pickle and mix it well. Then store it in a glass bottle or mud pot. This step is purely optional. If you don't want oil, then no need to temper it with oil and mustard seeds. I didn't add oil in my pickle. 
  • serve it as a side for curd rice and roti / chappathi. 

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Thursday, October 12, 2017

Mudakathan Keerai Dosa / Balloon vine dosa

Mudakathan keerai dosa
Mudakathan Keerai dosa

Mudakathan keerai (Balloon vine in English) is famous in Tamil Nadu for it's use in treating joint pain. My mom once made Mudakathan keerai dosa at home, but that time I didn't know about its medicinal benefits. It was just a dosai to me.

When my husband said, Mudakathan keerai has emerged itself in the farm after frequent rains, the name striked my mind and reminded me of the dosa my mom used to make. When I googled for its health benefits, I was surprised from the facts that it treats joint pain, arthiritis, dandruff, cold and cough. It also strengthens the bone. As my FIL has joint pain, thought of incorporating this keerai to our diet. My first attempt is this Mudakathan keerai dosa. I thought grinding keerai along with the soaked rice while making batter will leave a raw smell of keerai in dosa, but it didn't. Dosa came out with a new flavor. Everyone at home liked it especially my son was so happy to eat a green color dosa. He liked it very much.

I also made Mudakathan keerai rasam, it also tasted good. It tastes more like Thoothuvalai rasam. Will soon post the recipe of Mudakathan keerai rasam.

Try out this Mudakathan Keerai dosa at your home and share your feedback in the comments section below.

Ingredients (makes around 20 - 25 dosa)

Idli rice - 2 cups [ 1 cup size = 240 ml ]
urad dal - 3 tablespoon
fenugreek seeds - 1 teaspoon
salt - as needed
Mudakathan keerai - 3 cups (tightly packed)


  • soak idli rice, urad dal and fenugreek seeds for minimum 3 hours or soak overnight. 
  • wash the mudakathan keerai well
  • grind the keerai along with soaked idli rice, urad dal and fenugreek seeds
  • add salt 
  • grind it to a smooth paste
  • batter should be little thinner than the regular dosa batter
  • allow it to ferment for minimum 8 hours
  • once it is fermented, heat the dosa pan
  • take a ladle of mudakathan keerai dosa batter and spread it to a thin dosa
  • if you cook covered, then no need to flip the dosa.
  • serve this crispy mudakathan dosa with a hot chutney. I served it with garlic chutney. 
  • Garlic chutney recipe:

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Tuesday, October 10, 2017

Kasi Halwa / White Pumpkin Halwa / Thadiyangai Halwa / Vella poosanikai halwa

White pumpkin halwa
Kasi halwa

Do we need to wait for a festival or special occasion to make sweet at home :) . Nah... Whenever you feel like having sweet, you can make a simple sweet at home and satisfy your sweet hunger. One such simple sweet recipe is this White pumpkin halwa.

My husband got a big size white pumpkin weighs around 7 kg. After distributing some to the neighbors, I was left with around 1 kg of white pumpkin. I made white pumpkin curd curry / thadiyangai thayir pachadi with small amount of it and I am still left with some more pumpkin. Suddenly got to remember a recipe from a TV show by Chef Venkatesh Bhat using white pumpkin which is the famous ' Kasi Halwa '. I added my own proportions to this recipe and it came out well. Kasi halwa usually be in bright orange color. But I added green food color as I didn't have orange food color at home.

This simple halwa recipe is easy to make and you can make it in quick 30 minutes. After tasting the halwa, I have decided making this kasi halwa for Diwali. Enjoy making Kasi halwa at your home as well with this recipe and share your feedback in the comments section below.

Ingredients (serves for 2 )

White pumpkin (grated) - 3.5 cups [1 cup size = 150 ml ]
sugar - 1 cup
ghee - 2 tablespoon
cardamom - 1
food color - a pinch
cashews - 5 -6


  • peel off the skin from the white pumpkin and cut out the seed part
  • grate the white pumpkin
  • heat 1 tablespoon of ghee in a pan and fry cashews till golden brown. I didn't have cashews at home, so I didn't add. 
  • take out the cashews and in the same pan, add the grated white pumpkin
  • no need to add water, as the grated pumpkin itself will shed some water
  • fry till the pumpkin gets cooked
  • add sugar and mix well
  • add food color and cardamom. mix well.
  • saute often and at one stage, you will get a consistency of halwa and it won't stick to the pan. 
  • at this stage, add one more tablespoon of ghee and the fried cashews. 
  • mix well. cook it for few more minutes. 
  • when the halwa becomes shiny and transparent, switch off the flame. 

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