Kadi

A yoghurt based gravy, with fried besan pakoras. This makes a nice change and is especially delightful during hot summer days.

You will need -
Yoghurt : 1 cup
Ginger garlic paste : 1 and half tsp.
Turmeric ; a pinch
Besan : 1 and half TBS


Pakora ingredients : 
Besan : 1 cup
Chilli pd and salt : to taste
Baking powder : a pinch


Seasoning ingredients:
Rai : 1/4 tsp
Jeera : 1/4 tsp
Urad Dal : 1 tsp
Karepak leaves : 1 sprig
Red chillis : 1


Method : 


Pakora preparation :
To besan add salt, chilli pd and baking pd. Make a thick paste with little water. Using an ice cream scoop or a tsp, fry small lime sized balls in hot oil till golden brown. Keep aside.


Gravy preparation :
Into a bowl, pour in the besan, salt and turmeric. Pour 2 cups water, yoghurt and mix well. Add ginger garlic paste, stir and  place on stove top and let simmer till the raw taste of ginger garlic is gone, about 10 mins.Keep aside.


Seasoning : 
In a little oil, add rai till it splutters. Add jeera and urad dal. Fry for 1 minute. Remove and add to the besan gravy. Next put the fried pakoras into the besan gravy. Finally add curry leaves.The final dish should be of a slightly thick pouring consistency with the pakoras like dumplings.


This tastes wonderful with either rice or chappattis.

Spicy Chicken in Green Gravy

Cornish hens in a bed of green gravy add a coconut-ty flavor to the traditional.

You will need -

Cornish hens : 1 ( about 10 med. sized pieces)

Kothmir : 1 bunch

Green chillis : 4-5

Mint : 1/2 bunch

Ginger garlic paste : 1 TBS

Garam masala powder : 1/4 tsp

Turmeric : 1/4 tsp

Coconut : 1/4 cup or dessicated coconut : 2 TBS

Shahjeera : 1/4 tsp

Potatoes : 2 med

Onion ( diced): 1 med
Bay Leaves (Optional) ; 2
Karepak : 1 sprig 

Oil : 1TBS

Salt to taste

Method :

Cut cornish hens into med. sized pieces.Keep aside.

Saute chopped Kothmir, green chillis, ginger garlic paste and mint in 1 tsp  hot oil. Remove and make into a paste.

Next, to a hot saucepan, add oil. When hot, put in the shahjeera , bay leaves and onions. Let fry 2 mins. Add the above green masala paste. Fry 2 mins. Add turmeric powder. Mix. Put in the washed and drained chicken pieces.Mix well and keep stirring till dry, about 5 mins.Add potatoes and 1/4 cup water and salt. Let it cook on simmer till the chicken  and potatoes are cooked, about 25 mins. Add coconut. Let simmer for further 5 mins.Finally add garam masala powder. Check for taste and remove. Garnish with karepak.

This goes well with either rotis or rice.