Tuesday, 13 March 2018

Besan Kadhi Recipe - How to make kadhi

Kadhi is one of the favourite food for most of the north Indian people. This is one dish which is simple yet very tasty - Watching kadhi over rice in plate is itself a treat to eyes. 

A bowl of kadhi accompanied with some rice, pickle and onions is a lunch which is enough to give you a happy sleep on Sunday afternoon. This is like a ritual in my house to have a kadhi wala Sunday afternoon every month. 

How to make besan ki kadhi, rajasthani kadhi.
Besan ki Kadhi

There are different recipe available on line on "how to make kadhi?". The basic process remains same. You can play with the tadka, add pakoras, or some spinach etc. to enhance the taste. 

Today I will be sharing my recipe of making kadhi. This is my healthy version of kadhi as I need to keep check on my weight too ;). 

I am not adding pakora to this kadhi but some onions and some spices for the tdka to give the extra flavour. 

Preparation time: 10 minutes
Cooking time : 25 minutes 
Person:  2-3 people

Lets start with the ingredients: 


For kadhi: 

  1. Besan (chickpea flour): 3-4 tablespoons
  2. Sour curd/ chaas: 1.5 cup
  3. Water : 3 cups
  4. Turmeric powder (haldi) :1/2 table spoon
  5. Red chilli powder (lal mirch powder): 1/2 table spoon 
  6. Garam masala : 1/4 tablespoon
  7. Onion (pyaj) : 1 big finally chopped (optional)
  8. Salt to taste
  9. Some oil if you are adding onion : 1 tablespoon
You can adjust the quantity of the curd/ chaas as per the sour taste you want in your kadhi. Or you can later add some Amchoor to get the taste.

I keep my chaas without refrigerator for 4-5 days to make it sour. 
The chaas works better than curd for kadhi :)

For tdka (tempering):

  1. Oil/ ghee: 2 table spoon 
  2. Cumin seeds (jeera): 1/2 teaspoon
  3. Mustard seeds  (sarso):1/2 teaspoon 
  4. Fenugreek seeds( methi dana): 1/4 teaspoon
  5. Asafoetida (heeng) : 1/4 teaspoon 
  6. Bay leaf (tej patta): 2-3
  7. Red chilli whole dried (sukhi laal mirch): 2-3
  8. Red chilli powder(laal mirch powder): 1/4 teaspoon 


For kadhi: 

  • Let's first start from making kadhi. To prepare the mixture take some of the curd or chaas in a big bowl.You can take it into the cooking pot if you are not adding the onion. Add the besan and dry spices to that.
besan ki kadhi , rajsthani kadhi

  •  Mix it well and make a paste. This step will help you avoid any lumps in the mixture.
besan ki kadhi, rajasthani kadhi

  • Now add the rest of curd and water and mix it well. 
besan ki kadhi , rajasthani kadhi

  • Take a clean cooking pot and put it on stove medium flame. Add 1tablespoon oil to it and let it heat for 30 seconds. 
  • Now add the chopped onions and cook them till they become transparent.We don't want them to fry but just soft. 
besan ki kadhi, rajasthani kadhi

  • After the onions are done add the besan mix to the pot. Keep the flame low to medium. 
  • Keep stirring the pot with a spoon or whisker else it might become lumpy and you don't want that. 
besan ki kadhi

  • The mixture will start getting thick as the besan will start cooking. Keep this on low flame and cook for good 19-20 minutes. 
  • After 20 minutes you can adjust the salt and chilli as per your taste if you want. Mix well and close the flame. 

For tdka( tempering): 

  • In a tdka pan heat oil/ghee.
  • Once the oil is hot keep the flame low add cumin seeds first. 
  • When the cumin starts spluttering add the mustard seeds. 
  • Add the fenugreek seeds, bay leaves(tej patta), whole red chilli and asafoetida. 
  • Switch the flame on high for a sec and then off. 
  • After you have removed the pan from flame then add the red chilli powder and transfer this mixture on the top of the kadhi. 
  • Cover the pan for 5 minutes to absorb the aroma and smoke of the tadka.
besan ki kadhi , rajasthani kadhi

Now serve it with rice or chapati, some pickle and salads.

besan kadhi, rajasthani kadhi

Enjoy your kadhi meal with happy faces. 

I hope you liked this recipe. Please comment and share. 

DO share your ideas and experiments with food you do in your kitchen.

Try my other recipes of potato chutney and mango pickle . You will love them.

You can follow me on my facebook page and my instagram for daily updates.

Stay happy .. stay healthy... keep experimenting !!

Sunday, 16 July 2017

How to make Achari Bhindi/ Okra/ ladyfinger

I am an okra lover/bhindi lover. I have always been fond of eating Okra/ ladyfinger. Slowly with time I got fed up of the normal Okra sabji where you just put it with cumin, oil, turmeric and salt. I always kept experimenting with the taste because I wanted to change the way it is cooked. Now I have 3-4 ways of making okra and all of them are super easy yet different and tasty.

Today I am sharing one of them and the others will be on the blog soon. Though I have heard of Achari-bhindi a lot of times but never got to taste it. If you have been reading my posts then you must be aware of my love for pickles and chutneys. So I thought of making achari bhindi myself without any online research.

achari bhindi

After 2-3 attempts I finally reached to the taste I wanted. Everybody who tasted it praised it. There are many recipes of Okra which are tasty but they take too much time for the preparation. Well, the only preparation you need to do for this recipe is just wash and dry the okra and then cut it in whatever way you like. 

I know the hard work to make okra is mainly the washing and drying. It takes too much time :( 
So you have to go through that if you are making a dry okra recipe. I know some of the gravy also. :) 

Okay, so this is a very simple recipe as I told you and it takes maximum 15 minutes cook. The time also depends on the amount of okra you are cooking. I have given this for half kg of okra. 

The ingredients of the recipe are so simple and easily available in any Indian kitchen. You just need to make a mix and then add to okra and you are done. That's it . Isn't it easy. You can serve it with rice and Dal or just a simple prantha will go well. I mix it with curd and I enjoy it a lot. 

The trick of the better taste is to cook it as well as have a crispy layer without frying or burning the okra. Generally if we want crispiness either we fry or we cook it till it burn. Both are not good. 
So stay with me till the end to know the trick. 


  1. Okra/ bhindi: 1/2 kg ( washed -dried - cut in any shape)
  2. Cumin seeds/jeera : 1/2 teaspoon 
  3. Dry mango powder/amchoor : 1 teaspoon 
  4. Salt/ namak : as per taste 
  5. Red chilli powder : 1/2 teaspoon
  6. Chaat masala: 1 teaspoon 
  7. Coriander powder/ dhaniya powder : 1/2 teaspoon 
  8. Garam masala: 1/2 teaspoon
  9. Cooking oil : 1 tablespoon 
  10. Lemon juice/ nimbu ka ras : 1 tablespoon 
You can add some sabji masala or let it be. Its totally optional.

mix the dry ingredients except cumin


#1 Like I mentioned earlier in the ingredients, wash the okra properly under flowing water. Dry them with a clean kitchen towel or tissue towel. You can cut them in any size you want. You can either cut them lengthwise or small regular cuts. I prefer the lengthwise cuts so that whole okra can get all the spices.

cut the okra in whatever shape you like

#2 This recipe is full of options.😛So, you can either mix all the the dry ingredients (except cumin) before you put the okra into the pan or you can put later. So,heat the pan and add mustard oil or whatever cooking oil you are using. Let it heat properly and then add the cumin seeds.

add cumin seeds

#3 After the cumin seeds starts spluttering add the okra and give a good mix. If you have not added the dry ingredients till not then you can add them 1-2 minutes later after you have added okra.

add the dry spices mixture if you haven't til now

#4 Mix everything well and let it cook on medium flame for 1-2 minutes without closing the lid.

#5 Now after there is a little moisture in the pan cover the lid and cook it for 8-10 minutes on low flame. Keep mixing in between so that you get an achari flavour in every bite.When the bhindi is compeletly cooked then switch to high flame and cook it for 20-30 seconds for a crispier crust.

#6 After the okra is cooked completely then mix the lemon juice and cook it for 5-10 seconds.

#7 Now your achari bhindi is ready and you can serve it with prantha,roti or rice- dal. It will give a tangy twist to your every day meal.

achari bhindi

I hope you liked this recipe. Please comment and share. 

DO share your ideas and experiments with food you do in your kitchen.

Try my other recipes of potato chutney and mango pickle . You will love them.

You can follow me on my facebook page and my instagram for daily updates.

Stay happy .. stay healthy... keep experimenting !!

Wednesday, 24 May 2017

How to make aloo-gobhi/potato-cauliflower

Potato is the most common vegetable used in Indian meal. It can be combined with a lot of other veggies to make them more tastier. The combination of aloo-gobhi/ potato- cauliflower is one of them.

This is the most basic part of an Indian meal. I have been a fan of this dish since my childhood. I am sure everybody who tastes it likes it. When I eat this I try to find out the flower of the cauliflower. A hint of potato and a full piece of cauliflower is just perfect. 


Tuesday, 16 May 2017

Instant Raw mango sweet chutney/kachche aam ki mithi chutney

Indian summers means lots of fruits like mangoes,melons etc. I enjoy making them and eating them. Making chutneys is part of my routine in kitchen. I will always have some chuntey ready in my house.

My earlier post was about a raw mango pickle. The story behind is I just tried it with the left over raw mango which I brought for some other chutney. It came out really good I made a post for this to share with you people. I am sure a lot more experienced and brilliant cook are present out there but I just thought of sharing my part.

Raw mango sweet chuntey without sugar

Thursday, 11 May 2017

Instant raw mango- asafoetida pickle/aam- hing ka achar

This time the summer is being too harsh and I really don't want to go out of my house infact from my room. Indian summer specially in Northen India is really not tolerable anymore. Unfortunately staying in the room is not a practical option so I try to divert my mind with some creativity in my kitchen.

The summer season brings fire in the air but it does bring the variety of fruits and veggies in the market. I am a fruit-addict  since childhood. The fruits like watermelon, muskmelon, litchi and yes Mango ..make me feel so delighted whenever I see any fruit stall. Mango is the best one. We use not only the ripened phase but raw mango is also high in demand.

aam-hing ka achar

Wednesday, 3 May 2017

Classic Hummus recipe

I love dips, sauces and chunteys. I just love making them, experimenting with them and they are like my must have part in the meal. I am a village girl and I have been eating bread/roti with some chutney or sauce only through out my life.

I have seen people eating chutneys or sauces as a side but I don't need a lot of stuff when I have an Indian home made bread and chutney with a glass of masala chaas. Its the favourite combination of all time for me.

Okay, that's the Indian part but these days you will see dips and chutneys are served in almost every restaurant. I was surprised last year when I got hummus in a normal restaurant. Either I was not updated with the changes or I will say good additions or Internet has just changed everything.
Well, because you can get each kind of recipe on Internet and a lot of ideas as well.

classic hummus

Tahini/ Ardeh - sesame seed dip

The time I have visited Israel I have started liking these dips and sauces more and more. Well that was my first foreign trip and I loved every bit of it.
I realized that people can survive without bread for a week. We Indians specially those who are not on very strict diets, I doubt if anybody can think about surviving without bread or roti.

So, I was talking about dips!! I tasted Hummus for the first time and I really liked it. It was creamy, it was light, it was tasty and at the same time it was healthy too. So I asked my friend who served me this dip about the recipe. It was quite easy and you don't need any special ingredient to buy from outside.