Water Spinach Curry

WATER SPINACH CURRY

Hello, and welcome to my cooking corner again. How are you all today?Happy Saturday to you guys.Today I am going to share with you a very healthy recipe of Water spinach curry. It is a tropical plant grown as a vegetable for it’s tender shoots. It is known by various other names such as river spinach, Chinese spinach.

Today I will make it’s soupy curry with tempering and will serve it with steamed rice and Indian version of mashed potatoes.It is very tasty, healthier and is good for the digestive system too. I want to share it with you guys.Now let’s get started with this recipe—

INGREDIENTS

  1. Water Spinach-500 gms
  2. Turmeric Powder-1/2 tsp
  3. Salt-According to taste
  4. Corn starch-1 tbsp
  5. Dry Mango Powder or raw mango-1 tbsp/1
  6. Water-As required

FOR TEMPERING:-

  1. Crushed Carom seeds-1/2 tsp
  2. Asafoetida-A pinch
  3. Coriander Powder-1 tsp
  4. Red ChillyPowder-1 tsp
  5. Garam Masala Powder-1 tsp
  6. Oil-1 tbsp

STEPS

Step 1

B612_20200625_182821_849To make the curry, firstly pluck the leaves off the stem of spinach. Wash it.Now boil water in a vessel. And then add the spinach and raw mango in it.Cover and cook for 3-5 minutes.Boil it till it is cooked well.If you do not have raw mango you can use dry mango powder instead.I have used the latter.

Step 2

Add cornstarch in a bowl along with some water and mix to make a solution. Add this to the boiled greens slowly. Stir it for a while.Simmer the flame and cook it for 3 minutes.It should have a thin soup-like consistency.

Step 3

B612_20200627_162744_914Now take a pan. Add all the tempering ingredients.When it’s done, mix this tempering in the greens.

Our Water Spinach Curry is done. Serve it with rice and Indian style mashed potatoes.If you want to know the recipe of mashed potatoes do refer to my post on the same.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living.Stay at home,stay happy and safe!!!

 

 

Sweet And Tangy Kidney Beans Curry

SWEET AND TANGY KIDNEY BEANS CURRY

Hello, and welcome to my cooking corner again. Happy Makar Sankranti to all of you. Today I am going to share a recipe of Sweet And Tangy Kidney Beans Curry. Curry is a staple of Indian cuisine. Rajma curry is a famous recipe in every household here. And it is loved by all. In my family too, my son loves to eat rajma curry with steamed rice. The recipe that I have shared is my twisted, delicious version and I wanted to put this idea of adding some dried mint, sugar, and tamarind in the curry into action. You can make a similar curry with other beans available in the markets too. If you guys like my recipes do share your  and comments on it. Till now I have mostly made authentic recipes and some have been experimental too. I hope in the new year I try my hands on other kinds of recipes and ideas too expanding my horizons. This curry dish was liked very much in my family and I hope you guys too will try it soon too. Do share your experiences and comments when you make the curry and enjoy it. So let’s start with the recipe….

Ingredients:-

  1. Rajma-250 gms
  2. Onion-1(finely chopped)
  3. Onion-dried mint and green chilly paste-1 tsp
  4. Ginger-Garlic Paste-1 tsp
  5. Tomato Puree-2 tbsp
  6. Cumin Powder-1 tsp
  7. Rajma Masala-1/2 tsp
  8. Garam Masala-1/2 tsp
  9. Turmeric Powder-1/2 tsp
  10. Salt-According to taste
  11. Tamarind Paste-1/2 tsp
  12. Sugar-1/2 tsp
  13. Vegetable Oil-2 tbsp

STEPS

Step 1

Soak rajma overnight and pressure cook it the next day till done.

Step 2

Take a pan and add vegetable oil. Now add the chopped onion and fry for two minutes. Then the ground onion-green chilly-dried mint paste and fry it too. Next, add ginger-garlic paste and fry. Then add the spices, salt, turmeric powder, red chilly powder, cumin powder, rajma masala, and garam masala and fry again.

Step 3

B612_20200115_085325_612.jpgFry the masalas till they lose the rawness. Next, add the tomato puree or chopped fresh tomatoes and fry again. Fry all the masalas for a minute. And then add the boiled rajma and water and simmer on medium flame. Finally, add the tamarind paste and sugar and mix it well. Simmer for two minutes. Garnish with freshly chopped cilantro.

Our Sweet And Tangy Kidney Beans Curry is done. Serve it with steamed rice.

Friends do try the recipe at home. Share your comments and feedback. Have a great day everyone. Till then healthy living, happy cooking!!!

Shallow-Fried Wheat Dumplings With Rasam

SHALLOW-FRIED WHEAT DUMPLINGS IN RASAM

Hello and welcome to my cooking corner again. We all know that dumplings are the easiest to make, healthier and the most popular comfort food of the world. It is made in many ways, either by baking or stuffing with our favorite fillings. In today’s world of busy schedules and the scourge of lifestyle-related diseases. People now have become more aware and prefer easily made dishes which can be made from scratch. Today I have made a slightly different variation of the recipe of wheat flour dumplings which I have dipped in Rasam. It is healthier, made quick and is a wonderful option on a wintry, chilly day. It can be had as a snack or teamed up with steamed rice or roti for a delicious supper.

Ingredients:-For the shallow-fried wheat dumplings:-

  1. Wheat Flour-2 cups(of 250 ml each)
  2. Salt-According to taste
  3. Pepper Powder-1 tsp
  4. Vegetable Oil-1 tsp

For the rasam:-

  1. Arhar Dal-250 gms
  2. Onion-1(big)
  3. Green Chillies-3
  4. Tomato-1(big)
  5. Turmeric Powder-1 tsp
  6. Red Chilly Powder-1 tsp
  7. Rasam Powder-2 tbsp
  8. Garam Masala- 1 tsp
  9. Tamarind Paste-2 tsp
  10. Jaggery-1 tsp
  11. Salt-According to taste

For the tempering:-

  1. Black Mustard or rai-1 tsp
  2. Curry Leaves-A few
  3. Asafoetida-A pinch
  4. Cinnamon Stick-1
  5. Vegetable Oil-2 tbsp

For the garnish:-

  1.  Chopped coriander-As required
  2. Roasted Peanuts or nuts of your choice-Optional

STEPS

Step 1

To make the wheat flour dumplings, firstly take wheat flour in a bowl. Add salt, pepper powder, vegetable oil in the given quantities and adding water make a pliable dough from it. Keep aside. Chop the onion, green chilies, coriander leaves, and tomato.

Step 2

B612_20191225_123413_912.jpgNow after making the dough, take some dough and make small balls from it. Now make thin, round chapatis from it using a rolling pin. Now give the chapatis any shape you want to. Here, I have made triangular ones. But care should be taken to roll the dough ball thin. Next shallow fry the dumplings in butter. And keep aside.

Step 3

Wash and pressure cook the split pigeon pea lentil till done. To make the rasam take a wok and add all the tempering ingredients in it. When it splutters, add the chopped onion, green chilies and fry for a minute. Next, add the chopped tomato and add turmeric powder, red chilly powder,garam masala, salt and fry for another minute. After the ingredients are properly fried add the cooked dal, rasam powder, tamarind paste, and jaggery and cook for three-four minutes.

Now it’s time to serve our dish. Now add the dumplings in the rasam and simmer for two-three minutes. Serve this delicious, piping hot rasam garnished with toasted peanuts or any other nut of your choice and some fresh coriander.

Our Shallow-Fried Wheat Dumplings In Rasam is done.

Note point-For best results one should shallow fry the dumplings a little before serving and then put them in rasam. Or it could be the other way round.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!! And wishing all my super fab blogger buddies a wonderful Merry Christmas and A Joyous Happy New Year. Take care guys.

Mixed Lentil With Potato, Fenugreek, And Curd

MIXED LENTIL WITH POTATO, FENUGREEK, AND CURD

Hello everyone. Welcome to my cooking corner again. Today I will share a simple, healthy, sumptuous recipe of Mixed Lentil With Potato, Fenugreek, and Curd. In this recipe I have used a combination of two lentils, split black gram and split pigeon pea, fenugreek leaves and beaten curd. It is a no-fuss recipe and is made in a jiffy. So let’s start with the making—

Ingredients:-

  1. Split black gram-100 gms
  2. Split Pigeon Pea Lentil-50 gms
  3. Potato-1
  4. Fenugreek Leaves-50 gms
  5. Beaten Curd-1/2 cup
  6. Tomato Puree-2 tbsp
  7. Onion-1
  8. Grated Ginger-Garlic-1/2 tsp each
  9. Turmeric Powder-1/2 tsp
  10. Red Chilly Powder-1/2 tsp
  11. Cumin Powder-1 tsp
  12. Garam Masala-1 tsp
  13. Salt-According to taste

For the tempering:-

  1. Cumin-1 tsp
  2. Asafoetida-A pinch
  3. Green Chillies-2
  4. Ghee or Butter-2 tbsp

STEPS

Step 1

Wash and cut the fenugreek finely. Chop the onion, green chilies. Grate the ginger-garlic. Beat the curd nicely. Wash, cut, blanch and shallow fry the potato in some oil and keep aside.

Step 2

Take a pan. Add ghee. Fry the fenugreek crisp and keep aside. In the same pan, add the tempering ingredients. Next add chopped onion, grated ginger, and garlic and fry for a while. Add in the spices, turmeric powder, cumin powder,garam masala, red chilly powder, and salt and fry again. Now add the tomato puree and fry again.

Step 3

Roast both the lentils and add them to the above pan. Now add in the fenugreek and water and pressure cook for five minutes.

Step 4

20191122_135852.jpgNow open the cooker, mash the lentil a little and add some beaten curd, the fried potato and freshly chopped coriander in it.

Our Mixed Lentil With Potato, Fenugreek, And Curd is done. Serve it.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

 

 

Dal With Pumpkin And Coconut Milk

DAL WITH PUMPKIN AND COCONUT MILK

Hello, and welcome to my cooking corner again. Today I am going to make a dal with pumpkin and coconut milk. It is healthier, flavorful and can be prepared easily. Do try the recipe. Let’s start—

Ingredients:-

  1. Dal(any type of dal)-250 gms
  2. Pumpkin-50 gms
  3. Onion-1
  4. Ginger(grated)-1/4 tsp
  5. Turmeric Powder-1/2 tsp
  6. Rasam or Sambhar Powder-2 tsp
  7. Tamarind Paste-1 tsp
  8. Coconut Milk-2tbsp
  9. Salt-According to taste

For tempering:-

  1. Black Mustard-1 tsp
  2. Curry Leaves-4
  3. Red or Green Chilies-2
  4. Asafoetida-A pinch
  5. Crushed or whole Peanuts-4
  6. Red Chilly Flakes-1/2 tsp
  7. Vegetable Oil-1 tbsp

STEPS

Step 1

Wash and boil the dal with finely chopped pumpkin, salt, and turmeric powder. Here I have used Moong Dal. Alternatively, you can use any dal of your choice. Chop onion finely.

Step 2

 

20190907_150859_20190907151756228.jpgTake a pan and add the tempering ingredients, add chopped onion. Fry for a minute. Now add grated ginger. Fry it again. Next, add boiled dal and add rasam or sambhar powder and tamarind paste. Mix it well and let it simmer for three minutes.

Step 3

It’s time to add coconut milk. You can add chopped coriander too for the garnish though it is optional. Mix well. Let it boil for two minutes.

Our Dal With Pumpkin And Coconut Milk is ready. Serve it with rice and with some crunchies of your choice.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

Lentil With Curd And Fish

LENTIL WITH CURD AND FISH

Hello, and welcome to my cozy corner again. Today I am sharing a recipe of spicy lentil cooked with some curd and fish. This recipe is loved by all in my family. I make this recipe on weekends. You can serve it with steamed rice and stir-fries of your choice. I hope you guys too will like it. So now let’s start with the making—

Ingredients:-

  1. Moong Dal-250 gms
  2. Boneless Fish-3 pieces
  3. Curd-1 cup
  4. Onion-1(big)
  5. Ginger-Garlic Paste-1 tsp
  6. Turmeric Powder-1/2 tsp
  7. Red Chilly Powder-1/2 tsp
  8. Cumin Powder-1/2 tsp
  9. Fish Masala-1 tsp
  10. Dry Mango Powder or Amchoor Powder-1/2 tsp
  11. Garam Masala-1 tsp
  12. Salt-According to taste
  13. Oil-1 tbsp

For the tempering:-

  1. Cumin-1/2 tsp
  2. Black Mustard-1/2 tsp
  3. Oil-2 tsp

STEPS

Step 1

20190702_220810_20190703073409286.jpgWash, cut and marinate the fish with salt and turmeric powder. Roast the split green gram dal in a pan and pressure cook it by adding salt and turmeric powder. You can use any kind of lentil of your choice. Here I have used moong dal. Chop the onion and beat the curd with a hand beater.

Step 2 

Now take a kadhai and add vegetable oil along with the tempering ingredients. Add in the chopped onions and fry for a minute. Add the ginger-garlic paste and fry again to remove any rawness. Next add the spices, salt, turmeric powder, red chilly powder, cumin powder, fish and garam masala and saute.

Step 3

20190702_220916_20190703073129176.jpgNext, add the tomato puree and fry again for half a minute. Add half teaspoon of dry mango powder too. Now add the boiled lentil. Adjust the quantity of water according to your need. Add the fried fish. Next, add in the beaten curd and switch off the gas. You can garnish the dish with freshly chopped coriander and cream too but it is optional.

Our Lentil With Curd And Fish is ready to serve.

Do try this recipe at home. Share your comments and feedback. Have a great day everyone. Till then healthy cooking, happy living!!!

 

 

Chickpea, Fish And Fenugreek Curry

CHICKPEA, FISH AND FENUGREEK CURRY

Hello, and welcome to my cooking corner again. Today I am going to share a recipe of chickpeas cooked with fenugreek and fish. It is a wholesome, healthier dish to have for lunch or dinner and it can be made totally without oil too. So let’s start with the making—

Ingredients:-

  1. Chickpeas(Garbanzo Beans)-200  gms
  2. Boneless Fish-2 pieces
  3. Fenugreek Leaves-100 gms
  4. Onion-2(big)
  5. Kasuri  Methi-1 tsp
  6. Thick Coconut Milk-1 cup
  7. Green Chillies-2
  8. Ginger-Garlic(chopped)-1 tsp
  9. Tomato Puree-3 tbsp
  10. Turmeric Powder-1 tsp
  11. Red Chilly Powder-1 tsp
  12. Coriander Powder-1 tsp
  13. Chana Masala-1 tsp
  14. Garam Masala-1/2 tsp
  15. Salt-According to taste
  16. Vegetable Oil-2 tbsp

STEPS

Step 1

B612_20190609_090033_510.jpgSoak the garbanzo beans overnight and pressure cook till done. Marinate the fish with salt, turmeric powder, fish masala, garlic paste and keep aside for 1 hour. Shallow fry it.

Step 2

Chop the fenugreek leaves and grate one onion and chop the other. Take a pan and add the oil and kasuri methi. Add chopped onion, chopped ginger, and garlic and fry for a minute. Now add the fenugreek leaves and fry it too. Next add the grated onion, spice mix, coriander powder, chana masala, red chilly powder,garam masala, salt and fry for half a minute. Now add tomato puree and fry again. You can use chopped fresh tomatoes instead of puree. Fry it well and then add the chickpeas. Add water for the gravy and simmer on low flame.

Step 3

B612_20190609_085854_396.jpgLastly, add the fried fish and thick coconut milk and boil for two minutes.

Our Chickpea, fish and fenugreek curry is done. Serve it.

Do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

Fenugreek Rice with Split Pigeon Pea(Toor Dal)Kadhi

FENUGREEK RICE WITH SPLIT PIGEON PEA(TOOR DAL) KADHI

Hello and welcome back everybody to my cooking corner. Sorry for the late post, was not able to find time because of certain personal engagements.Hope you all are doing great.A  very happy Ram Navami to my Indian friends. Today I am going to share a healthy recipe of Fenugreek Rice and Split Pigeon Pea or Toor Dal Kadhi. This rice is a healthy change from regular fried rices with mild seasonings and very less oil. The kadhi is also very healthy and a real tummy cooler to be had in summers. The use of curd in both the recipes augments the taste and nutritional levels of both dishes. I hope you guys will like it and try it sometime. So let’s start with the recipes—

Ingredients:-For the fenugreek rice

  1. Basmati Rice-1 glass
  2. Fenugreek Greens-1 cup
  3. Green Peas-1/4 cup
  4. Potato-1
  5. Onions-2
  6. Green Chillies-2
  7. Ginger-Garlic Paste-1 tsp
  8. Thick Curd-1 tbsp
  9. Sugar-A pinch
  10. Coriander-Cumin Powder-1 tsp
  11. Red Chilly Powder-1 tsp each
  12. Garam Masala-1 tsp
  13. Tomato Puree-1 tbsp
  14. Salt-According to taste
  15. Water-11/4 glass(with the same measurement as rice)

For the tempering:-

  1. Ghee-2 tbsp
  2. Cumin-1 tsp
  3. Bay Leaf-1
  4. Black Cardamom-2
  5. Green Cardamom-2
  6. Cinnamon Stick-1
  7. Clove-4
  8. Black Pepper-2

For the garnish-Roasted cashews.

STEPS

Step 1

DSC03949.jpgChop and wash the fenugreek finely. Chop the onions, green chilies. Beat the curd. Boil the potato, chop and shallow fry it and keep aside. Take a pressure cooker and add in all the tempering ingredients in it. Now add the chopped onions and chilies and saute for a minute. Add the ginger-garlic paste, spices,coriander-cumin powder, red chilly powder,garam masala, salt and fry them for two minutes. Add the tomato puree. Fry it too. Add in the chopped greens and fry for three-four minutes.

Step 2

Now wash and add 1 glass of basmati rice in the cooker. Fry it for one minute. Also add the roasted cashews, salt, and beaten curd. Sprinkle a pinch of sugar also. Add water(1 1/4 glass)and set the cooker over low flame for fifteen minutes to make this fenugreek fried rice.

Our aromatic Fenugreek Rice is ready. Serve it with Toor Dal Kadhi.

SPLIT PIGEON PEA OR TOOR DAL KADHI

  1. Toor Dal-200 gms
  2. Drumstick-1
  3. Broad Beans-50 gms
  4. Onions-1
  5. Green Chillies-2
  6. Ginger-Garlic Paste- 1 tsp
  7. Tomato-1
  8. Turmeric Powder-1 tsp
  9. Coriander Powder-1 tsp
  10. Red Chilly Powder-1 tsp
  11. Garam Masala-1 tsp
  12. Dry Mango Powder- 1 tsp
  13. Thick Curd(beaten)-1 cup
  14. Salt-According to taste

For the tempering:-

  1. Cumin-1 tsp
  2. Asafoetida-A pinch
  3. Vegetable Oil-1 tbsp

For the garnish:-Chopped Cilantro

STEPS

STEP 1

DSC03950_20190413170959760.jpgWash and boil toor dal with some kokum flowers and fenugreek seeds, salt and turmeric powder. Cut the drumsticks and broad beans into large pieces and blanch them.

Step 2

Take a pan and add all the tempering ingredients in it. When they splutter, add in the chopped onions and green chilies and fry for half a minute. Now add the ginger-garlic paste and fry again.

Step 3

Add in the spices, coriander powder, red chilly powder, garam masala, dry mango powder. Fry again and add the tomato. Fry everything well so that the rawness goes away completely.

Step 4

DSC03951.jpgAdd the blanched veggies also. You can add any vegetable of your choice. Now add the toor dal and let it simmer for five minutes. Lastly, add some beaten curd and garnish with chopped fresh cilantro.

Our Toor Dal Kadhi is ready. Serve both dishes together.

Note point—The veggies are not visible in the picture of Dal Kadhi but they have been added to make the dish.

Friends do try the recipe at home. Share your comments and feedbacks. Have a great weekend everyone. Till then healthy cooking, happy living!!!

 

 

 

 

Vegetable And Keema Rice

VEGETABLE AND KEEMA RICE

Hello and welcome to my cooking corner again. Today I will be making Vegetable And Keema Rice which is a great combination of vegetables, minced chicken, mushrooms, mild spices. It is tastier and handy to make also. So let’s start with the recipe—

Ingredients:-

  1. French Beans-50 gms
  2. Carrot-25 gms
  3. Mushroom-4
  4. Raw or Boiled Rice-200 gms
  5. Onions-3
  6. Ginger-Garlic Paste-1 tsp
  7. Tomato Puree-2 tbsp
  8. Turmeric Powder-1/2 tsp
  9. Red Chilly Powder-1/2 tsp
  10. Cumin Powder-1 /2  tsp
  11. Biryani Masala-1 tsp
  12. Garam Masala-1 tsp
  13. Nuts-Cashews and Raisins(optional)
  14. Salt-According to taste
  15. Sugar-A pinch

For tempering:-

  1. Cardamom-1
  2. Cloves-2
  3. Cinnamon-1 small stick
  4. Ghee-1 tbsp
  5. Vegetable Oil-1 tbsp

STEPS

Step 1

Wash the rice. Chop french beans, carrot, and onions. Cut the mushrooms. Blanch all the veggies except onions.

Step 2

DSC03890.jpgTake a vessel and add all the tempering ingredients. Add the chopped onions and fry for a minute. Next, add the ginger-garlic paste and fry it again. Now add the spices, turmeric powder, red chilly powder,coriander-cumin powder, biryani masala,garam masala, and salt and fry for one minute.

Step 3

DSC03909.jpgAdd the tomato puree and fry. Now add the chicken keema. Fry it for four minutes. When the spices are well cooked and aromatic and the keema too is half cooked, add in the blanched vegetables, rice and a pinch of sugar and fry this again for two-three minutes. Now add enough water and cook by covering the vessel with a lid. Cook till done. Garnish it with some cashews and raisins though it is optional.

Our Vegetable And Keema Rice is done. Serve it with mixed veg raita and lots of fresh salads.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!! And Happy Holi to my Indian friends here.

 

 

 

 

Radish Fritter Kadhi

RADISH FRITTER KADHI

Hello and welcome to my cooking corner again. Today I am going to share a recipe of Radish Fritter kadhi. It is a healthier version of pakora kadhi and is great to have on a day when you want a lighter lunch. The recipe is as follows—

Ingredients:-

For the radish fritters:-

  1. Radish- 2
  2. Gram Flour-200 gms
  3. Onion(finely chopped)-1
  4. Green Chillies(finely chopped)-2
  5. Carom Seeds-1/2 tsp
  6. Cumin-1/4 tsp
  7. Red Chilly Powder-1/2 tsp
  8. Coriander Powder-1/2 tsp
  9. Garam Masala-1/2 tsp
  10. Dry Mango Powder-1/4 tsp
  11. Salt-According to taste
  12. Vegetable Oil-For shallow frying

For the kadhi:-

  1. Fresh Buttermilk-1/2 of 1 pkt
  2. Gram Flour-2 tsp
  3. Ginger Paste-1/2 tsp
  4. Onion-1
  5. Green Chillies-2
  6. Turmeric Powder-1 tsp
  7. Coriander Powder-1 tsp
  8. Cumin Powder-1 tsp
  9. Red Chilly Powder-1 tsp
  10. Kadhi Masala-1 tsp
  11. Salt-According to taste
  12. Sugar-A pinch

For the tempering:

  1. Black Mustard or Rai-1/2 tsp
  2. Cumin-1/2 tsp
  3. Bay Leaf-2
  4. Dry Red Chilly-1
  5. Asafoetida-A pinch
  6. Vegetable Oil-1 tbsp

For garnish—Freshly chopped cilantro

STEPS

Step 1

To make the radish fritters, wash, scrape and grate the radish. Chop the onions, green chilies, cilantro finely.

Step 2

DSC03833.jpgTake a bowl. Squeeze the excess water from the grated radish and put in the bowl. Now add, gram flour, chopped onions, green chilies, carom, and cumin seeds, coriander powder, red chilly powder,garam masala, salt, dry mango powder and mix it.

Step 3

Heat a pan and make small balls out of the radish batter. Shallow fry in a pan and drain excess oil on tissue papers.

Step 4

For making the kadhi, take a bowl and add in the buttermilk, gram flour, pinch of sugar and mix it well. Now take a vessel and add all the tempering ingredients. Next, add the chopped onion and green chilies in the pan and fry for half a minute. Add in ginger paste. Fry again. Now add the remaining spices, salt, turmeric powder, red chilly powder, cumin powder,kadhi masala and immediately add the buttermilk solution. Mix everything well and let it simmer on low heat for five minutes. Lastly, add the radish fritters and after boiling for a minute switch off the gas.

Our Radish Pakora Kadhi is done. Garnish it with freshly chopped cilantro. Serve it with plain steamed rice, some vegetable stir-fries, and poppadums.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!