Pudina Lauki Masala

Ingredients:

Lauki (Bottle gourd): 1
Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.
Onion seeds: 1/2 tsp.
Onion (chopped): 1
Garlic (chopped): 1
Tomato (chopped): 1
Salt to taste
Mint leaves: a handful
Pao bhaji masala: 1 tsp.
Coriander powder: 1/2 tsp.
Lemon juice: 1 tsp.

1. Heat oil and add the onion seeds and cumin seeds and let them splutter. Add chopped onion and fry until it becomes transparent.
2. Add the garlic and fry for another minute. Add the cubed bottle gourd and stir in together and add the tomatoes after about a minute. Add salt and let cook until the tomatoes are soft and mushy.
3. Add the finely chopped mint leaves, pao bhaji masala and coriander powder. Mix everything well and cover. This will be a dry vegetable so it's not required to add water but water can be added if you want it in a curry form. 
4. Remove cover after 5 minutes and stir in the lemon juice and cover again. Cook covered on medium flame for about 10 minutes and turn off the flame. 
5. Remove cover and garnish with more mint leaves if required. Do not cover again as the mint leaves will blacken in the steam. Serve immediately with chappati. 

Red fish curry

Ingredients:

Fish: 250 gm (I used salmon fish)

For marinating fish:

Dry red chilli: 1
Coriander seeds: 1/2 tsp.
Peppercorns: 1/2 tsp.
Dry ginger: 1 tsp.
Cumin seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.
Curry leaves: a few
Turmeric powder: 1/2 tsp.
Lemon juice: 2 tsp.
Mustard oil: 2 tsp. (for frying marinated fish)

For the curry:

Cooking oil: 3 tsp.
Mustard seeds: 1/2 tsp.
Dry red chilli: 1
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Tomato (chopped): 2
Salt to taste
Red chilli powder: 1/2 tsp.
Mango powder: 1/4 tsp.
Garam masala: 1/2 tsp.
Tamarind extract: 1 tsp.
Coriander leaves for the garnish

1. Dry roast all the spices for the fish masala: red chilli, coriander, peppercorns, cumin, dry ginger, fenugreek and curry leaves. 
   
2. Let cool and grind to a powder and marinate the fish pieces with this spice mix, lemon juice and turmeric powder. Keep aside for about 10-15 minutes.
3. Heat mustard oil and fry the fish pieces in the oil for about 5 minutes, turning on both sides and carefully so as to not break the fish pieces. 
   
   
   
   
   
4. Keep the fried fish aside. 
   
   
   
5. Prepare the curry: heat oil and crackle the mustard seeds and add the dry red chilli. Add the chopped onion and fry until the onions get transparent.
6. Add the ginger-garlic paste and mix well, fry until the raw smell goes away. Add the tomatoes and sprinkle salt, let cook until the tomatoes are completely soft. 
7. Add red chilli powder, mango powder and garam masala. Mix well and add the tamarind extract. Mix everything and add about a cup of water and cover. Let cook on medium flame. 
8. Remove cover and add the fried fish pieces and turn carefully to coat with the curry and masala. Turn off the flame after 2 minutes and cover.
9. Remove cover after 10 minutes, garnish with coriander leaves and serve hot !!

Shahjahani Chicken

There are so many types of chicken I have been preparing in the past year but this one is special. It is because today I have prepared this royal dish for a royal gem of a person, a queen in my eyes who has inspired me and my life in many different ways. Even though we have never met physically, but meeting her in a virtual world of social networking has had a great impact on me.

Shalini Ramachandran, on the ocassion of your birthday I present you this heavenly "Shahjahani Chicken".. you deserve this throne of royalty and even though it is impossible to parcel this to where you are, miles away.. but I promise to prepare this for you the day we (hopefully) meet.
To you Shalini !!! Happy Birthday !!!

Ingredients:

Chicken: 250 gm
Ginger (chopped): 1 inch
Garlic (chopped): 3 cloves
Almonds: a few
Cashew nuts: a few
Salt to taste
Red chilli powder: 1/2 tsp.
Cloves: 2
Green Cardamom: 2
Black cardamom: 1
Cinnamon stick: 1 inch
Cooking oil: 4 tsp.
Bay leaf: 1
Onion (chopped): 1
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Yogurt: 1/2 cup
Cream: 3 tsp.
Garam masala: 1 tsp.

1. Sprinkle salt and red chilli on the washed and cleaned chicken and keep aside.
2. Grind the ginger, garlic, cashews and almonds in a grinder to a fine paste and keep aside.
3. Crush together the dry spices: cloves, green cardamom, black cardamom and cinnamon in a mortal-pestle and keep aside.
4. Heat oil in a pan and partially fry the chicken on both sides for about 5 minutes and keep aside.
5. Heat the same pan and add the bay leaf and crushed spice powder made in step 3. Add the chopped onions and fry until they turn transparent.
6. Add the paste prepared in step 2 and mix well. Add the dry spices: red chilli powder, turmeric powder, cumin powder and coriander powder. Mix well and add the yogurt and stir.
7. Add the chicken and little water. Cover and let cook for about 10 minutes.
8. Remove cover and add the cream and sprinkle garam masala. Mix everything well and turn off the flame after 3-4 minutes.
9. Cover again and let sit for about 15 minutes. Open and serve hot !!

Recipe inspired from: http://www.fabfriday.com/2014/05/shahjahani-chicken.html 

For my inspiration...

Life is a challenge and everyday you meet so many different people; some really good, some rude, some positive, some inspiring, others not-so much. It's a mixed box. But these days life is changing at a rapid rate than anybody had ever imagined, all thanks to the social media platforms. Our lives are continuously surrounded by social media: Facebook, twitter, whatsapp and what not. Social media has become more like a real life. And of course it's important and it's wonderful. So like-wise you meet all kinds of people in the real world, you meet more so in virtual world. 

Me, much of an introvert person has never loved to interact much about myself and my life to people I meet and know in the real world, let alone in the virtual world. But some rare times in life you come across a wonderful and lovely personality, full of life, full of positive energy and full of inspiration: you talk to them or read their thoughts, you make small interactions with them over social media, you feel inspired and a vibe of positiveness even though you never hear their voice or see their face for real. Such a gem of a person is Shalini. 

Not even a complete year since I joined a platform created for people with a common interest in food which is called "Euphoric Delights" on Facebook and I since became really involved with the wonderful group and the ever so-loving members with whom one can feel at home and interact not only about food, but anything under the sun, without being judged; and needless to say it has been a home away from home for about an year now. Shalini Ramachandran is a beautiful soul who administers that group with over 40 K members, which consists of a majority of women living out of their home-country just like me. She has since been one of the most patient, understanding, non-judgmental, clever, witty and intelligent woman I've known in all my life span. 

For whatever little time I've know you, whatever little I have interacted with you, you have never failed to inspire me. I have been learning bit by bit from you and hope to learn a lot more under the coming times. This goes for you:

A woman so graceful,

so fine and beautiful..

A woman with a penchant

for everything elegant...

A woman with poise

and refined choice..

you grace everything

with your loving charm and laughter

Like you, there is no other..

Happy Birthday Shalini !!!

A little ode to the wonderful, inspiring woman, who is actually infinite in all directions !! 

Thanks for everything. May you live to 1000 and one. 

Love,

Brijdeep.

Bhindi Masala (Spiced ladyfinger)

Ingredients:

Ladyfinger: 500 gm
Cooking oil: 3 tsp.
Onion (chopped): 1
Green chilli (cut in rounds): 1
Cumin seeds: 1/2 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Mango powder: 1/4 tsp.
Garam masala: 1/4 tsp. (optional)

1. Making bhindi masala is the simplest dish I have ever prepared and can be perfected with a little planning ahead of time. You need absolutely dried ladyfingers for this recipe. So I recommend wash thoroughly and leave them to air-dry for about 5-6 hours or overnight. There should be absolutely no moisture when we begin to prepare this dish.
2. When the bhindi is ready, remove the tops and tails of each ladyfinger and cut all the ladyfinger in small, fine rounds.
3. Heat oil and crackle the cumin seeds. Add the onion and saute until it starts turning transparent.
4. Add the chopped ladyfinger and the green chilli. Sprinkle salt, add the red chilli powder and turmeric powder. Mix everything well. DO NOT COVER.
5. Let fry without covering on medium flame for about 10-12 minutes. Keep stirring in between so it does not get stuck to the base. 
6. With the stirring spoon, try to gently break one bhindi round. If it is soft and does not break easily then the bhindi is ready. If it's hard and snaps when pressure is applied then it's yet not done. Stir and cook for another minute or two.
7. Add the mango powder, sprinkle little garam masala if required, stir well and serve as a side dish with chappati. 

Mint fish curry

Ingredients:

Fish: 250 gm (I used Salmon fillets)

For the marinade:

Mint leaves: a handful
Bay leaves: 2
Yogurt: 1/2 cup
Salt to taste
Garam masala: 1/2 tsp.
Lemon juice: 2 tsp.

For the curry:

Cooking oil: 3 tsp.
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.
Whole red chilli: 1
Asafoetida: a pinch
Onion (chopped): 1
Ginger-garlic paste: 3 tsp.
Tomato (chopped): 2
Salt to taste
Green chilli (chopped): 1
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.

1. Make a paste of mint leaves, yogurt, bay leaves in a mixer and add salt, garam masala and lemon juice and mix well. Add the washed and cubed fish to this paste and leave aside for about 10-15 minutes. 
   
2. Heat oil in a pan on medium flame and carefully add all the fish pieces on the pan. Save the marinade paste for adding later. Fry the fish from all sides for about 5-6 minutes and keep aside.
3. Prepare the curry: heat oil in the same pan and crackle mustard seeds, fenugreek seeds and add the dried red chilli and asafoetida. 
4. Add onion after half a minute and let fry until it starts becoming transparent. Add the ginger-garlic paste and saute until the raw smell goes away.
5. Add the tomatoes and green chilli. Sprinkle little salt and let fry until the tomatoes are soft. Add the dry spices: red chilli powder, turmeric powder, cumin powder and coriander powder. Mix everything well and let cook for another minute. 
   
6. Add the remaining marinade and about a cup of water. Cover and let cook for about 10 minutes on medium flame. 
7. Remove the cover and add the fried fish. Mix carefully so as not to break the delicate fish. 
    
   
8. Cover to let the flavors blend in completely and turn off the flame. Let sit for about 10 minutes. Remove the cover and serve hot with jeera rice !!

Paneer Makhani

Ingredients:

Cottage cheese (cubed): 2 cups

To fry with cheese:

Cooking oil: 2 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.

For the curry:

Cashew nuts: a handful (soaked and ground to a rough paste)
Butter: 3 tsp.
Onion (chopped): 1
Tomato (chopped): 2
Ginger-garlic paste: 3 tsp.
Salt to taste
Coriander powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Kasoori methi: 1/2 tsp.
Red chilli powder: 1/4 tsp.

1. Heat oil in a pan on medium flame and add the cottage cheese pieces. Sprinkle salt, red chilli powder and turmeric powder and fry from both sides until it begins to become little golden from the sides. Turn off the flame and keep the fried cheese aside.
2. Preparation of curry: Heat the butter and add the onions and fry until they begin to become transparent. Add the tomatoes and saute until they are completely soft.
3. Add the ginger-garlic paste and add the dry spices: cumin powder, coriander powder, garam masala and red chilli powder. Crush the kasoori methi between your palms and add to the pan and mix everything well. Let cook until the raw smell goes away.  
4. Add the cashews and the cottage cheese. Mix everything well and add about half a cup of water. Cover and let cook for 5-7 minutes until all the flavors blend well. 
5. Remove the cover and simmer for 5 more minutes. Turn off the flame and garnish with coriander leaves (optional). Serve hot !!

Beetroot Dal

Ingredients:

Moong dal: 1/4 cup
Green moong dal (tukda): 1/4 cup
Beetroots: 2
Cooking oil: 3 tsp.
Cumin seeds: 1/2 tsp.
Asafoetida: a pinch
Onion (chopped): 1
Garlic (chopped): 2 cloves
Tomato (chopped): 1
Ginger (grated): 1 inch
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Mango powder: 1/4 tsp.
Cumin powder: 1/4 tsp.
Coriander powder: 1/4 tsp.
Garam masala: 1/2 tsp.

1. Wash both the dals and pressure cook with one chopped beetroot and salt for 3 whistles. Let the pressure release by itself. Open the cooker and discard the beetroot.
2. Heat oil and crackle the cumin seeds. Add asafoetida and onions and fry until the onions become transparent. Add the chopped garlic and fry for about a minute.
3. Add the ginger, green chilli and tomato. Sprinkle little salt and let cook until the tomatoes are transparent.
4. Grate the second beetroot and add the beetroot. Mix everything well and add the dry spices: red chilli powder, cumin powder, coriander powder, mango powder and garam masala. Mix everything well and cook for about a minute.
5. Add this masala to the dal and let the dal simmer for about 10 minutes. Turn off the flame and serve hot !!

"Kuch Bhi" chicken !!

When I had tried making so many varieties of chicken, almost every weekend, I love to try more new recipes. I asked hubby dearest what would be for lunch and he said "chicken".. I asked him what to make so he replied "kuch bhi".. Nothing came to my mind but when this question was repeated thrice till the lunch times and I got the same reply.. I finally declared.. Okay now I'm going to make "Kuch bhi".. and he replied.. yeah that's exactly what I said, make "kuch bhi".. and so originated this "Kuch Bhi" chicken curry !! Threw in literally whatever ingredients I saw or laid my hands upon and trust me it turned out real delicious.. !!

My weird ingredients:

Chicken: 250 gm (now this is requirement no. 1 right)
Yoghurt: 1/2 cup (or more or less.. this is kuch bhi chicken, remember?)
Salt to taste (please pay caution here)
Kasoori methi: only 1 tsp. (more will make it bitter so.. )
Amchoor: 1/4 tsp. (more in case you want it very sour)
Pao bhaji masala: 1 tsp. (yes you read it right !!)
Black pepper 1/2 tsp. (add how much you wish but balance out on other spices)
Lemon juice: 2 tsp. (or more/less)
Cooking oil: 2/3/4/5 tsp. (how much you wish, whichever oil you wish)
Asafoetida: I added a pinch (but you can add more, about 1/4 tsp.)
Onion seeds: 1/2 tsp. (more/less ?? )
Fenugreek seeds: 1/4 tsp (please pay caution here, otherwise it will be a bitter kuch bhi chicken)
Cinnamon sticks: 1 inch (guess this would be enough)
Bay leaf: Just one will do !
Ginger-garlic : 3 tsp. (Three options: a) ginger-garlic paste b) grated c) crushed)
Dried red chilli: 1 (or more if hot curry is required)
Mustard seeds: 1/2 tsp. (not more !)
Onion: 1 (chopped/ sliced/ crushed: #yourchoice )
Tomato: 2 (chopped/pureed #againyourchoice)
Mint powder: 1/2 tsp. (or mint leaves)
Green chilli (chopped): 1 (or as many as you like)
Desiccated coconut: 2 tsp.
Coriander powder: 1 tsp. (or coriander leaves)

This is exactly how I did it:

1. Marinated the chicken in some of the random ingredients: yogurt, salt, kasoori methi, amchoor, pao bhaji masala, black pepper, lemon juice. Kept it aside while I collected more random ingredients to be added to my chicken.
2. Heated oil and looked at what can be added first. Added asafoetida, onion seeds, fenugreek seeds, cinnamon and bay leaves (and I added all this in random order).
3. While this was spluttering, I put chopped ginger, garlic dried red chilli and mustard seeds to my mortal-pestle and crushed them all together. Then decided to add this to the pan. 
4. Decided to chop onions and added to the pan and let everything brown a little, but I remembered the flame to be medium all the time. 
5. I was left with few ingredients so threw in tomatoes, mint powder and green chilli. Sprinkled a little salt and waited to see what dish was about to unfold in a while.
6. When the tomatoes began to soften, I added the chicken, coconut and coriander powder. Mixed everything and added a cup of water. Covered for about 15 minutes.
7. Removed cover and turned off the flame. Served to my favorite specimen in the laboratory: meaning served to hubby dearest, little fear, little hope. And he tasted and said: Wah Taj !!

Kuch Bhi Chicken is a hit and in demand again !! Yayyyyy !!! 

Fried eggplant masala

Another in series of my experimentation with eggplants after Aaloo Baingan Korma. Mildly spiced, light and flavorful simple dish for the weekdays to be served with chappatis.

Ingredients:

Potatoes (cut in wedges): 3
Eggplant (cut in wedges): 1 large
Onion (sliced): 1
Cooking oil: 2 tsp.
Mustard seeds: 1/2 tsp.
Urad dal: 1/2 tsp.
Chana dal: 1/2 tsp.
Asafoetida: 1 pinch
Salt to taste
Sambhar masala: 1/2 tsp.
Ginger (grated): 1 inch
Green chilli (chopped): 1
Rice flour: 1 tsp.

1. Heat oil and crackle mustard seeds, urad dal, chana dal. When they splutter, add asafoetida and onions. Fry the onions until transparent.
2. Add the potatoes and eggplant and sprinkle salt and add sambhar masala. Mix everything well. Sprinkle little water if it is too dry. Cover for 10 minutes.  
   
3. Remove cover and add green chilli and ginger. Add little red chilli powder if required. Mix well and sprinkle little more water if required. But do not add a lot of water as this is a fry masala. Cover again for 5 minutes.
4. Remove cover and add the rice flour for crispiness. This step is optional. Mix everything well, simmer for 2-3 minutes and serve hot with chappatis.

Aaloo Baingan Korma

 

Eggplant is one of the few vegetables we get in the place we live. So I try to twist and play with the ingredients to make new recipes with the same. I have been following a blog of Sonal Gupta since long and as I spotted this recipe in her blog with baingan, I immediately loved it and decided to make it the same week and the end result was wonderful. Here's my version of the recipe with a few convenient modifications I prepared this:


Ingredients:

Potatoes (chopped): 3
Baingan/ Eggplant (chopped): 1
Peanuts: a few
Shredded coconut: 3 tsp.
Sesame seeds: 1/2 tsp.
Coriander seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Dry red chilli: 1
Cooking oil: 2 tsp.
Asafoetida: a pinch
Mustard seeds: 1/2 tsp.
Onion (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Kasoori methi: 2 tsp.
Garam masala: 1/2 tsp.

1. Dry roast peanuts, coconut, sesame seeds, coriander seeds, cumin seeds and dried red chilli on medium flame. Cool and grind to a fine powder and keep aside.
2. Heat oil and crackle the mustard seeds. Add asafoetida and the onions. Fry until the onions are transparent.
3. Add potatoes and eggplant and sprinkle salt. Sprinkle little water and cover for about 4-5 minutes. Remove cover so they don't become soggy.
4. Add red chilli powder and turmeric powder. Add the spice mix prepared in step 1, garam masala and kasoori methi. Mix everything well and add half a cup of water.
5. Cover and let cook on medium flame for about 10-15 minutes. Remove cover, stir well and garnish with coriander leaves. Serve hot !!

Original recipe link from simplyvegetarian777: Baingan Aaloo Methi in coastal korma curry

Clear beetroot soup

Ingredients:

Beetroots (chopped): 2
Spring onions (chopped): 2
Tomato (chopped): 1
Ginger (chopped): 1 inch
Garlic (chopped): 2 cloves
Cinnamon stick: 1 inch
Cloves: 2
Salt to taste
Fenugreek seeds: 1/4 tsp.
Black pepper (optional): to sprinkle on top
Coriander leaves for garnish (optional)

1. Throw in all the ingredients except black pepper and coriander in a heavy bottomed pot and add 3 cups of water.
2. Put this container on high flame and bring the contents to a rolling boil and reduce the heat to medium. 
3. Let boil for 10-15 minutes. Turn off the flame and sieve the soup in a soup bowl. Garnish with coriander leaves and sprinkle some black pepper (optional) and enjoy your hot bowl of clear beetroot soup !!
4. Don't throw away the leftover vegetables. I let it all cool, mashed everything with some boiled potatoes and made tikkis out of it which turned out wonderful. I served it with green chutney. Remove the cinnamon and cloves before mashing.

Pindi Chhole

Pindi chhole is one very famous dish in Punjabi households. We love to savor this with fluffy pooris which can make an ideal brunch. This is one recipe we love to make for our guests and also serve when we have a paath and langar at home. I'm sure there are a lot of ways to prepare pindi chhole but I learnt this recipe from my uncle who is an awesome, awesome cook. You can keep licking your fingers even if you eat simple aaloo-pyaaz subzi or dal-fry made by him !! He can bring soul to any kind of dish.

So this is why he was always eager to prepare the chhole subzi whenever we had langar at our home. He used to have us kids as assistants, each holding one spice in our hands and he would cook the subzi which used to fill the complete environment with the aroma of spices and mustard oil. The aroma would make everyone very hungry and the sharmas and agarwals of the neighborhood used to ask with a shock to my mother if we are serving non-veg in langar today (yes, it smelled so spicy and wonderful it did not feel something simple vegetarian is cooking) !!!

I asked him for the recipe in my later years and of course he gladly presented his version for the same. So I'm sharing his recipe for Pindi-chhole.

Ingredients:

White chana (soaked overnight in water)
Mustard oil: 5 tsp.
Shahi jeera: 1 tsp.
Black cardamom: 1
Bay leaves: 2
Cloves: 2
Peppercorns: 5-6
Onion (chopped): 1
Garlic (chopped): 3 cloves
Tomato (chopped): 1
Green chilli (chopped): 1
Ginger (crushed): 1 inch
Salt to taste
Red chilli powder: 1 tsp.
Turmeric: 1/2 tsp.
Tamarind: 1 tsp.
Garam masala: 1 tsp.

1. Boil the soaked white chana with enough water and salt and a little turmeric powder until they are cooked but not very soft and mushy. Let the cooker release the pressure by itself.
2. Heat the mustard oil to smoking point and add the whole spices: shahi jeera, black cardamom, bay leaves, cloves, peppercorns. Let splutter for a bit.
3. Add the chopped onions and stir, let cook until transparent. Add the garlic and fry well for about 2 minutes. 
4. Add the tomatoes, green chilli and ginger. Sprinkle salt and mix everything well and cook until the tomatoes are soft and mushy.
5. Add the red chilli and turmeric powder and mix well. Add tamarind and garam masala and mix everything well. 
6. After about a minute, add only the chhole to the masala, leaving behind the water in which they are boiled in the pressure cooker, do not throw away the water.
7. Mix well to coat all the chhole with the masala and fry for about 5 minutes in the dry stage. It will not be very dry as the tomato will release water but sprinkle little water if it feels too dry.
8. Now transfer back all the ingredients to the cooker with the water in it. Mix everything well and keep on low flame. Let it boil and cook thoroughly and mix all the masala. This will take about 20 minutes. 
9. Remove from flame and cover. Remove cover after about 10 minutes. Garnish with onion rings and coriander (optional) and serve hot with pooris or jeera rice !!

Punjabi Kadhi with Pakoda

FOR THE KADHI:

Ingredients:

Buttermilk: 3 cups
Chickpea flour: 1/2 cup
Salt to taste
Curry leaves: 10-12
Turmeric powder: 1 tsp.
Red chilli powder: 1 tsp.
Cooking oil: 2 tsp.
Mustard seeds: 1 tsp.
Cloves: 2
Dried red chilli: 2
Asafoetida: one heaped pinch
Onion (finely chopped): 1
Garlic (grated): 3 cloves
Garam masala: 1 tsp.

1. Take out the buttermilk from the fridge and keep outside overnight to become sour. For places like mine which are very cold and kadhi is desired to be made in the winter months (just like I did on the New Year's eve), I added yogurt with water in the mixer and blend it till fine consistency, no particles are found. Then add salt and half the curry leaves and cover. Turn on the light in the oven for 30 minutes, turn off the light and keep the container in over overnight, covered with some warm blanket or sheet; it will become sour in about 20 hours.
2.  To this sour yogurt, add the chickpea flour (besan) slowly while mixing it thoroughly with the yogurt. Add 3 cups of water, turmeric and red chilli powder and start boiling on medium-high flame. Keep a check on the consistency and add more water if the kadhi begins to become thick. Ideally kadhi is of thin consistency. Bring it to a rolling boil and turn the flame to medium and let cook for about 10-15 minutes.
3. By that time, prepare the tadka or tempering. Heat oil and crackle the mustard seeds. Add dried red chilli, curry leaves, cloves and asafoetida and let everything splutter for half a minute.
4. Add the chopped onions and fry until they are transparent. Add the garlic and fry for about a minute. 
5. Add the garam masala and red chilli powder and turn off the flame. Pour all this tempering over the kadhi and mix well. Simmer for 5 more minutes and turn off the flame. 
6. Add the pakodas and cover for 10 minutes. This will help the pakodas become soft from inside. Remove cover and serve piping hot with jeera rice !!  

FOR THE PAKODAS:

I like to make pakodas with onions for the kadhi, that's how they are traditionally made. But obviously can be made without the onions as well.

Ingredients:

Besan (Chickpea flour): 1 cup
Onions: 2 (cut into rings or chopped)
Salt to taste
Red chilli powder
Garam masala
Coriander powder
Cumin powder
Asafoetida
Mango powder
(Add all spices according to taste)

1. Add all the spices to the besan (chickpea flour) and mix well. Add water slowly to make a paste. The paste must be a little runny for the kadhi to make them soft. I got this tip from my in-laws' cook who makes wonderfully melt-in mouth pakodas for kadhi.
2. Heat oil on high flame. Add the chopped or cut in rings onions the batter and whisk everything well. 
3. When the oil is hot enough (check by carefully dropping a bit of the paste, if it rises up slowly, then it is hot enough).
4. Fill up one spoon with the batter with onions and carefully drop into the oil. Repeat for all the batter. Let cook for 3-4 minutes, keep turning and checking. This will take a total of about 8 minutes.
5. Drain on kitchen paper and let rest for a while. Add the to hot kadhi and cover for about 10 minutes. This will make the pakodas even softer.

Madras Chicken Curry

Ingredients:

Boneless chicken: 250 gm
Coriander seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Mustard seeds: 1/2 tsp.
Black peppercorns: 1/2 tsp.
Dried red chilli: 3
Ginger (crushed): 1 inch
Garlic (crushed): 3 cloves
Salt to taste
Turmeric powder: 1/2 tsp.
Red chilli powder: 1/2 tsp.
Lemon juice: 2 tsp.
Cooking oil: 3 tsp.
Onions (chopped): 1
Cinnamon: 1 inch
Curry leaves: a few
Black pepper powder: 1/2 tsp.
Green chilli (chopped): 1
Tomato (chopped): 1
Coriander leaves for garnish

1. Wash and clean the chicken an marinate it with a little salt and black pepper powder and keep aside.
2. Prepare Madras curry paste: dry roast coriander seeds, cumin seeds, mustard seeds, peppercorns and dried red chilli on medium flame. Remove from flame, cool and grind (or crush in a mortal pestle). 
3. Mix this spice powder with ginger, garlic lemon juice and turmeric powder. This is the hot and spicy Madras curry paste. Keep aside.
4. Heat some oil in a pan on medium flame and add the chicken pieces. Cook the chicken on medium flame until it's done. Keep turning in between. By the time, prepare the curry. 
   
5. Heat oil and add cinnamon. Add the onions and the curry leaves and fry until the onions are transparent. Add the green chilli and mix well.
6. After about a minute, sprinkle the red chilli powder and add the Madras curry paste in step 3. Mix well and cook for about a minute.
7. Add the tomatoes, sprinkle salt and cook until the tomatoes are soft and mushy and all the spices are incorporated in the curry. Don't add any water as water will dilute the spiciness which is actually the specialty of this dish. 
   
8. By this time, the chicken would be done. Add the chicken in the curry masala and mix everything well. Turn off the flame and cover. Let sit for about 10 minutes. This is necessary to cook the chicken from inside as well so it becomes tender. 
9. Remove cover and garnish with coriander leaves. Serve hot !!!