Kadhi (Spicy Yogurt Soup)

September 7, 2008

Last week for me has been hectic at work preparing for an upcoming conference, and working on a few other projects. Though I love my work and enjoy most days, there are times when it gets frustrating, and tiring. When you just long a vacation. I am sure everyone has those days once in a while. At the end of those days, all I want to do is curl up on my couch and read a book. And believe me, I did just that on Friday night. Ahh..and that is what I needed.

Kadhi

Next week promises to be even more busy with me spending pretty much most of my time at the conference. So this weekend, all I wanted to do was relax, read book, watch some TV and enjoy some light but delicious meals. What better than khichdi and kadhi for a light meal on Saturday night. It had been a while since I had khichdi and spicy yet soothing kadhi. I say soothing, because something about kadhi comforts me..makes me feel relaxed. We thoroughly enjoyed our meal and continued with our reading session.

I hope you all had a great weekend and continue to have a wonderful week. I’ll see you all in a few days 🙂

Ta

Kadhi

Recipe: Kadhi
(Serves 2)

Ingredients

1 cup yogurt
3/4 cup water
3 green chillies (chopped)
small piece of ginger (finely chopped)
1 tsp gram flour (besan)
1-1/2 tsp jaggery
salt per taste

For tempering

1 tsp ghee
1 tsp oil
3 cloves
small piece of cinnamon
1/4 tsp mustard seeds
1/4 tsp cumin
pinch of asafoetida
3 curry leaves

Method

In a bowl, whisk together yogurt, water, and besan in a smooth mix. Add chopped green chilli and ginger, salt and jaggery. Pour the yogurt mixture in a pan and cook for 5 mins on a low-medium heat. Be careful not to cook on high heat as the yogurt may curdle. In a tempering pan, heat the ghee and oil. Once hot, add cloves and cinnamon stick. Add the mustard seeds. After the mustard seeds crackle, add cumin, asafoetida and curry leaves. Add the tempering mixture to the yogurt mix and cook it for another 10 mins. Serve it hot with khichadi or roti!


Zucchini Aloo Tikki

August 15, 2008

I am not a big fan of zucchini. The main reason being I just don’t know what to do with it. In one of our recent visits to the grocery store, I saw this huge, beautiful pile of zucchinis and I couldn’t resist buying them, and I never stopped to think about how I should cook them. A week went by and I kept ignoring the looks they gave me every time I opened the refrigerator. Finally, when I could take it no longer (I am sure they couldn’t either!) I took them out of the refrigerator and 20 mins later, I still did not know how to cook them! After looking what other ingredients I had on hand, I decided to try out zucchini tikki.

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Aloo was not part of the equation when I started prepping. However, I realized that zucchini needed something to help it bind in a tikki form. Hence, the addition of potato. I did not want to fry the tikkis for obvious reasons and baked them instead. Of course they did not look as pretty as they would have if they had been fried. But they were not bad..actually they tasted pretty darn good for a bland vegetable. I probably should have mashed the zucchini instead of grating, because it had kind of a stringy look..however no stringy texture. What a healthy way to eat your vegetable AND get a spicy kick out it ..what could you ask for more? 🙂

Ta

PS: I would love to hear your ideas on how to cook zucchini..somehow it just seems such a bland and boring vegetable. 😕

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Recipe: Zucchini Aloo Tikki
(Makes 6 tikkis)

Ingredients

2 medium sized zucchinis
1 potato
2 green chillies
1 small piece of ginger
1/4 cup plain bread crumbs
1/2 tsp lemon juice
salt per taste
pepper per taste


Method

Preheat the oven at 400 F. Boil the potato and finely grate the zucchinis. Grind green chillies and ginger together. In a bowl, add the boiled potato, grated zucchini, bread crumbs, green chilli-ginger mix, lemon juice, salt and pepper. If needed, add more bread crumbs to bind the tikkis.

Aluminum foil a baking pan and spray some oil over it. Place the tikkis and spray some olive oil over the tikkis. Bake the tikkis for 15 mins or unless they are lightly browned. Enjoy these with some ketchup or chutney!


Molasses Cookies

July 17, 2008

The other day, J asked me if I could make some molasses cookies. Being such a cooking enthusiast of recent, I totally jumped on it. I have never ever baked in my life so making cookies from scratch was kind of a daunting task. I googled a lot for a good recipe and found tons. I especially liked this and this.

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I wasn’t sure which one to follow, so I went with the first recipe I found which was from Epicurious. Making cookies was so easy and fun! The only difficult part was cleaning up after making them! I followed the recipe exactly for most parts. The only thing different I did was to add fresh grated ginger instead of ground ginger. The cookies turned out very good I received so many rave reviews about the cookies from family members and J’s coworkers. This has encouraged me to bake some more..hopefully soon 🙂

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Ta