Wednesday, 15 June 2016

Maharashtrian Kadhi !

Kadhi is a yogurt based dish that is often served with rice. It is sometimes made with pakoras or just plain kadhi. The method preparation and the taste varies from region to region depending on the amount of spiciness, sweetness and few other ingredients. 
There is also a south Indian version of this kadhi that is made in Tamilnadu called as More Kuzhambu where few other veggies are also added to it. 


  • 1 cup thick curd / yogurt
  • 2 - 2 1/2 cup  water (approx)
  • 2 to 2 1/2 tbsp Besan (Gram Flour)
  • 1/2 tsp Turmeric Powder
  • salt as needed

For tempering

  • 1 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 1 tsp Cumin Seeds (Jeera)
  • a pinch of asafoedita (hing)
  • 1 tsp Ginger (finely chopped)
  • 2 small Green chillis (finely chopped)
  • 1 sprig Curry leaves
  • 2 tbsp coriander (finely chopped)

  • In a bowl, take the curd/yogurt ,add water and beat it well until it is smooth.
  • Add turmeric , salt and besan  (gram flour) to it.

  • Beat well with a whisk or just run in a mixie to make sure there are no lumps.
  • Heat oil in a pan and add all the tempering ingredients.

  • Pour the kadhi mixture to the tempering and allow it to come to simmer.

  • Continue to cook in low flame for another 5 to 7 minutes and by stirring in intervals.
  • The kadhi would turn slightly thick and turn off stove when it reaches your desired consistency.
  • Add chopped coriander leaves, give a mix and serve with hot rice.


  • You can also add a pinch of sugar if desired. Dont add too much sugar else it will become Gujarati Kadhi :)
  • Adjust amount of green chillis as per taste.
  • Served with papad, pickle and hot rice it makes a wholesome and satisfying meal. I love the fryums with this :)

With Love,

Thursday, 2 June 2016

Baby Corn Manchurian Dry !

I haven't posted much Indo Chinese starters on the blog yet and now its not too late for them. Manchurians are everyone's favourite order at the restaurant these days and this one is my favorite among all of them. Though it is deep fried I just convince myself that once in a while its okay. But do not panic, it can be easily shallow fried too in a pan and then added to the sticky sauce and results in the same taste too.
We had this with some schezwan Fried rice and Schezwan Sauce made at home. 


For the batter to deep fry:
  • 15 - 20 Baby Corn
  • 2 tbsp Corn flour 
  • 2 tbsp Plain flour (Maida)
  • 1 tsp Soy sauce
  •  a pinch of chilli powder / paprika
  • salt as needed
  • Oil to deep fry
  • a little water
For the sticky sauce:
  • 1 tbsp oil
  • 1 tbsp chopped garlic
  • 1/2 tbsp chopped ginger
  • 1/2 medium onion
  • 2 tbsp chopped celery (optional)
  • salt as needed
  • 1 tbsp Tomato sauce
  • 1 tsp Dark soy sauce
  • 2 tsp Light soy sauce
  • 1 tsp Chilli sauce (optional)
  • corn flour slurry (1 tsp corn flour in 3 - 4 tbsp water)
  • a pinch of pepper powder
  • a pinch of sugar
  • chopped spring onions (scallions) to garnish
  • Wash and halve the baby corns.
  • Make a smooth batter out of corn flour, salt, plain flour,chilli powder, soy sauce and little water.
  • Combine the batter and the baby corn and mix so that the batter coats well on the baby corn.

  • Deep fry them in hot oil and place them on a paper towel to remove excess oil.

  • Now heat some oil in a wok, add the ginger and garlic and saute for few seconds.
  • Then add chopped celery and onions and saute for another couple of minutes.
  • Add the sauces. salt and pepper to this.

  • Mix corn flour in jus 1/4 cup water and add this slurry in the wok.

  • Keep stirring to avoid any lumps and in no time the mixture thickens. 
  • Now add the deep fried baby corns to this and toss well that the babycorn absorbs all the liquid and becomes glossy, and no extra liquid is left out.
  • Turn off stove and garnish with chopped scallions.


  • If you dont have celery, thats ok, just skip it.
  • Use generous amount of scallions and do not miss it.
  • Do not increase the volume of corn flour slurry otherwise it will become too watery. 
  • Allow the baby corn to absorb the liquids completely.
  • You can sprinkle some roasted white sesame seeds on top if you like the flavor.
  • Instead of deep frying the baby corn you can also shallow fry them in a pan. 
  • For more Chinese/Indo Chinese recipes do chk out this PAGE

With Love,