Veg Indian Recipes

A 'Kadhi' is basically a bland Indian curry or gravy primarily consisting of a yoghurt and water base thickened with gram flour. Various herbs and spices are added to the 'Kadhi' to give it a very distinct flavour.

Almost all regions in India have their own variant of the 'Kadhi'. In North India, the 'Kadhi' has gram flour ' onion pakodas' (onion fritters or dumplings) added to make a more hearty kadhi. The 'Sindhi'community has their own version of the kadhi which does not have yoghurt at all, but uses tamarind pulp to give the kadhi a sour taste. Gujarat is a state in West India where kadhi is an important part of the everyday meal. The 'Gujarati Kadhi' has a little sweet and sour taste and is very simple to make. It goes great served piping hot over plain boiled rice.

Gujarati Kadhi

Ingredients:

2 cups Youghurt (preferably a little sour)
5 cups water
2 teaspoons Gram flour (Besan)
1 teaspoon Ginger-Chilli paste (can be made at home; pound together 1 inch piece of ginger with 2 green chillies)
5-8 Curry leaves (or 1 stalk)
1/2 teaspoon Cumin seeds (Jeera)
1/2 teaspoon Mustard seeds (Rye - Indian)
1/2 teaspoon Fenugreek seeds (Methi Daana)
1/4 teaspoon Asafoetida (Heeng)
1/4 teaspoon Turmeric powder (Haldi)
2 teaspoon Salt (or to taste)
1 teaspoon Sugar (or to taste)
1 tablespoon chopped Coriander leaves
1 tablespoon Oil or Clarified Butter(Ghee - for tempering)

Method:

In a pot, beat together the yoghurt, gram flour and water to form a smooth gravy. Take care to see that no lumps are formed. To this mixture add the ginger-chilli paste.

Now heat the oil in a pot. Add the fenugreek seeds, mustard seeds and cumin seeds. When they start to sputter, add the curry leaves and asafoetida. Pour this tempering over the yoghurt -gram flour curry (kadhi). Bring the kadhi to boil, stirring continously so that it does not boil over. Add salt and sugar to taste. Boil the kadhi for 3-4 minutes so that the gram flour in the kadhi is cooked and does not have a raw taste. The kadhi should have the consistency of a thick soup. Garnish with coriander leaves.

Serve hot over plain boiled rice or with Roti or Chapati (Indian Bread). Can also be had by itself as a hot soup.

'Paneer' or Indian Cottage Cheese is a very popular ingredient in North Indain cuisine. North Indians will swear by their 'paneer', and there are a thousand recipes from Snacks to Curries and desserts which are made entirely with the versatile 'Paneer' as the main ingredient.

Paneer Pakoda (Fritters) is a very popular hot snack all over India and is very easy and quick to make. Most high tea parties in Indian homes will feature this delicacy served with tomato ketchup or a favorite Chutney (dip).

Paneer Pakoda (Indian Cottage Cheese Fritters)

Ingredients:

250 grams pressed block of Paneer (Indian Cottage Cheese)
250 gms Gram Flour (Besan)
1 teaspoon Indian Garam Masala powder OR 1 teaspoon Indian Curry paste
1/2 teaspoon Red Chilli powder (optional)
1/4 teaspoon Turmuric powder (optional)
A pinch of baking powder
125 ml water (to make batter)
Salt to taste
Oil for frying

Method:

Cut the block of 'Paneer' into 8-10 finger sized long cubes. Now in a mixing bowl mix the gram flour, Garam Masala powder, red chilli powder and baking powder. Add the water slowly, stirring continously until a thick batter of pouring consistency is ready. Add salt to taste.

Now in a deep frying pan, heat oil for frying. When the oil is hot, dip and coat the paneer cubes in the gram flour batter and drop the cubes in hot oil. Reduce the flame to simmer and fry till paneer pakodas are golden brown. Remove pakodas and place on paper towels to drain excess oil.

Serve hot with tomato ketchup or your favorite Chutney or dip.

Makes 10 pakodas (fritters).

Masala Chai Tea or just 'Chai' is the beverage of choice all over India. From a construction worker to a business tycoon, eveyone prefers a hot cuppa 'chai' between work or after a hard days work. Most Indian homes will always serve you a hot cup of Chai Tea when you drop in on a casual visit.

Depending on whether you are drinking it in the North, South, East or West India, the Chai Tea is invariably flavored with various spices (Masalas). But the tea is almost (except in the North-East) always 'readymade'. 'Readymade' Chai tea is tea boiled in a mixture of water, milk and sugar and is ready to serve (i.e you do not need to add milk, sugar, or anything else). I am posting a popular Indian Masala Chai Tea recipe below. It is the perfect drink to have on a cold winter day or night. So get cosy with a book or by the fire and enjoy your hot cup of 'Chai' tea!

Masala Chai Tea

Ingredients:

2 cups of Water
1 cup Milk
2 teaspoons Tea leaves (Darjeeling, Assam, Earl Grey, English Breakfast, Chinese or Nilgiri - Take your pick)
1 pod of Cardamom
1 Clove
1/2 inch piece of Ginger
1/4 inch piece of Cinnamon
Sugar to taste

Method:

In a pot, mix the milk, water, all the whole spices (masalas) and bring to a boil. When it comes to a boil, add the tea leaves and keep on a rolling boil for 2 minutes or till the tea leaves are completely brewed and the tea has a golden or chocolate color. Add sugar to taste.

Strain the tea with a strainer into a serving tea pot. Serve hot in cups or mugs with biscuits and cookies.

Makes 2 cups.