neer dosa

YUM YUM YUM YUM YUM!!! One of my fantastic customers had in invited me over for tea one day, after a day in the salon. Masala dosa has always been an all time winner for me, but I just couldn't emagine what she was she was trying to explain to me during that day. She explained that these dosa are REALLY something special! They are soft and lacy, with a delicate flavour, made from rice and a hint of coconut. "I will cook them for you later". Because I have turned down a few offers before I thought to myself that I must try this time. I suppose that I have turned down offers to learn how to cook authentic food before out of shyness and not wanting to put people out, but she insisted and I knew that it would make her happy. Well once I had tried these little folded pieces of joy, I was just hooked instantly!

We had a lovely chat and a catch up while we were waiting for the rice to soak. She dressed me up in her sarees and jewellery and I have never felt like such a princess before! This has been a regular treat for me when I go to visit her, but I wont bore you with that story now lol :-)

the picture above shows the true colour of the dosa. The picture below is a good close up of the lacy texture, but they look yellow because I took that picture in my kitchen late at night and the light wasn't very good :-S

Ingredients:-

1 cup of sona masuri rice, but any medium grain will do. I have even used basmati and it works fine.
1/4 cup of grated coconut,
in total, approximately 1 1/4 cups of water. more or less may be needed.
3/4 tsp salt or to taste.

Directions:-

1) Wash and soak the rice in enough cold water. My friend on the day soaked the rice for an hour in warm water, but for best results soak in cool water for at least 4 hours, or even over night.

2) Drain the rice and grind with the coconut and some fresh water in a blender until very, very smooth..you will just need to add a little water at a time and also remember to give you blender a rest in between grinding, otherwise it might over heat and go into meltdown! :) To test if you have the batter thin enough and fine enough, check on the back of a spoon. if the batter clings to the spoon, it is too thick. If you batter has grit in it, it hasn't been ground enough. Add the salt. The Picture below shows how the batter doesn't cling to the spoon at all. That is why the dosa is called "neer dosa" It translates into "water dosa"

3) To cook the dosa, you will need a relatively  new non-stick pan, with a tight fitting lid. heat the pan over a medium to low heat. splash a few drops of water, just to check if the pan is hot enough. If it sizzles and evaporates straight the way, then the pan is ready.

4) Pour a few drops of oil onto the pan and grease the pan with some kitchen paper and drop some of the batter onto the frying pan, but you need to kind of tilt the pan to spread a thin even layer.

5) With the back of a teaspoon, drop a few drops of oil in and around the dosa, paying particular attention to the edges. Put the lid on the pan and cook for 1-3 minutes. You don't want the dosa to be burned, but you need the dosa to be cooked.

6) Once the dosa is cooked, using a spatula, loosen the edges and fold into quarters.

Serve this melt in you mouth dish as an an accompaniment to curry with a sauce like sambhar, or enjoy plain with chutney or pickle. In the top picture, I have had it with chole. Enjoy and let me know what you think?    :-)

Simple egg fried rice recipe

I thought that I would share a few different recipes that I cook at home on regular basis. Even though Indian food is my first love, I am just simply head over heels for all Asian cuisine. I suppose if I was to have some sort of order, of cause my favourite would be Indian, then Chinese (e.g dim sum,) then a very close third would be Thai food, then again very close would be Japanese food. If I have ever been to a restaurant and really enjoyed the food (practically every time :-) I love to try and re-create the food that I have enjoyed. I suppose it is almost like a quest to cook all of my favourite food. I'm sure that I will never complete my quest because there are just too many of my favourite dishes!

Any way I thought that I would share this simple recipe with you all, because it brings back lots of happy memories for me.
When I was a young girl, my Mum would take me down to the local video shop and we would hire out a video to watch over the weekend. I used to love going down to this shop as the man who worked in there had been on the telly staring in a program called countdown. I used to think that because he had been on the telly, that he was a real famous person that we actually knew! Hahaha! God things were so different then!! His shop was nothing like the dvd shops that you get these days. I was a small shop, but the walls were covered with videos. My mum used to let me pick the ones that I wanted to watch, so it is a real simple but fond memory.
My Mum and my Dad would get a Chinese take-away on the Saturday night. I would already of had lots to eat, but I used to lay there in bed, awake and the fabulous smells from downstairs would travel up to my room. I would sneak onto the upstairs landing and listen to their conversation and listening in on the telly. I When the amazing smells were just too mush for me to handle, I would slowly creep downstairs to my parents in the front room. I'm sure they must of told me to get back up stares but I cant remember that bit. I can just remember going round to both of my parents and pinching food off their plate.

When I was a bit older my Mum would go out to the bingo and my dad would babysit for me. As a treat, he use to either cook for me, or we would get a take away!
Eating egg fried rice to me is like having a big comforting hug on a plate.

When cooking egg, fried rice, there are a few things to remember. It is always best to use old rice that has been in the fridge, at least overnight, so it is a really good recipe to use up your leftover rice.

In this recipe I have just kept it simple for everyday use, but feel completely free to add what ever you like. Sometimes I will add sweetcorn, pea's, onion, prawns, pork, chicken, well in fact, anything.......


Ingredients:- serves 4-5

2 cups of uncooked rice,
2-3 tbs sunflower oil,
3 eggs,
a handful of frozen peas, boiled.
soy sauce 1-3 tbs - to taste
2-3 spring onions for garnishing.

Directions:-

Great if you have left over rice and if you have you use all of the ingredients above, so if you do, you need to adjust the above ingredients.

1) Wash the rice under the tap until the water runs clear. Drain and leave the rice in a warm place for the rice to dry out. this will probably take about 1 hour.

2) In the meantime, you can be preparing all of the other vegetables or meat that you want to use.

3) Once the rice is dry and the rest of the ingredients are prepared. Heat up a wok on a very hot heat.

4) Add some oil and scramble the egg. If you are using cooked meat, you will need to add it now. (Tip. if you are using raw meat, then fry it and keep it to one side until now)

5) Add the peas's and stir fry for a moment.

6) Add the rice and fry on a high heat for 2-3 minutes

7) Sprinkle the soy sauce and mix in well.

Sprinkle the spring onions and serve hot with your favourite stir fry.

ENJOY!! :-) :-) :-)

South Indian Okra in a Yogurt and Coconut sauce.

This is a realy good dish if you need introducing to okra, becuse of the sauce, it is sweet and sour and rich with coconut. It really is so delicious.

I am not exactly sure of this dishes actual name because a friend has kindly given this recipe. My friend is from kerala and is not to sure on how to write in english.

Last week she invited me over for lunch and she had heard about me blogging about real indian food. She said that she could remember me saying one time in her favourite restaurant, that I would've liked to of recreated the thali that we enjoyed on that particular day. She was going to be cooking this dish anyway for her family so she remembered about me :-) Of cause i was overjoyed to receive the invitation and I gladly accepted.

I decided to walk to her house because it was quite a nice day, one of those days where it is cold and crisp, but a nice bright sun. Once I had arrived at the end of her street I could smell her food! It reminded me of one of those cartoons where the hungry animal gets a whiff of some delicious food and floated it the air to follow the scent :-) As i walked up her garden path the fabulous aroma got stronger and stronger and even more delicious. She must have seen me coming to the door, because she opened the door before I could even knock. She greeted me with open arms and said come in, come in! I walked into her kitchen and it was full of her female relatives. They were all busy doing something, Her Mother was grinding some batter for dosa, her sister was kneading some bread, and there was some of her aunts and cousins there too. It was a kind of organised kaos. She called me over to the cooker and firstly asked if they could get me anything to drink. Her aunt gave me a cup of chai (Indian tea) and my friend and I sat down for a chat.
When we had finished our chai she said to me that we should get on, she handed me a pen and paper and she said that as a gift for being a good friend, she was handing me this recipe that had been through her family for a very long time. I could thank enough, but she just kindly replied " just invite me round for tea" I love her so much! Thanks hun! :-)

Here is my friends beautifully simple, South Indian Okra recipe.

Ingredients:-

2 cups of fresh okra, washed and dried, cut into 1/2 inch flowers
1/2 cup of fresh yogurt (dahi)
1/2 cup freshly grated, frozen or desiccated coconut. If you are using desiccated coconut then you should soak in boiled water for about 1/2 hour, reserving the coconut water.
3 tbs oil,
1 tsp mustard seeds,
10-12 curry leaves,
1/2- 1 tsp kashmiri chilli powder,
1/2 tsp green chilli paste,
water - as required.
salt to taste,
1 1/2- 3 tsp sugar- as per your taste,
fresh green coriander to garnish.


Directions:-

1) Heat some oil in a pan and fry the okra on a low to medium heat until browning at the edges and all of the sliminess has disappeared. Make sure that you don't keep stirring the okra otherwise it will become really slimy and not very nice. Drain on kitchen paper.

2) In a blender, or with a hand blender, mix together the yogurt, red chilli powder, coconut, salt and sugar. Blend until you have a fairly cause paste.

3) Check the seasoning and add sufficient water, but not too much. Test again.

4) Heat a saucepan over a medium to hot heat and add the mustard seeds. Wait until they pop and then add the curry leaves. Let them splutter and then add the okra and sauce.

5) Reheat gently up to boiling point and then serve hot with chapatis and rice, or as part of your favorite thali

Tandoori Potato recipe

The first time that I tried these delicious little morsels was at the local market. I was there shopping and it was a dull cold day. I had just dropped off my son at his nursery at the time, so i had been in a usual last minute rush so I hadn't even had time to grab any breakfast, so I was STARVING!!!! Just in the nick of time there was a market stall selling all sorts of home made spicy foods. I didn't even think about what to eat, i just said to the stall holder "I'll have one of those, one of those and one of those please!! When he put all of my goodies into a bag, the whole carrier bag was absolutely full to the brim!! He must of thought that i was a right greedy pig lol!! Never mind, I didn't care because it made my shopping sooo much easier!!

One of the goodies that was in the bag of joy, was some tandoori potatoes on skewers. My mouth watered when I saw them. They looked like shiny red jewels on a chain. When I tasted them it was just heaven! They were instantly one of my new favourite foods.

On the way home I popped into my local supermarket, I was looking in the world food section (as per usual,) and I noticed some tandoori paste. I had seen the paste before, but I never really paid to much attention to it before. Of cause I snapped the paste up and put it in my basket to buy.

When I got home, I had already got some pre cooked jersey royal new potatoes. They really are the best waxy potato! So I grabbed the ingredients, left to marinade and roasted just before the rest of the dinner was ready. They were different to the potatoes that I had had at the market, but they were equally just as delicious. So why don't you give them a go for yourself and let me know how you get on? :-) :-) :-)

Ingredients:-

About 10-20 new potatoes. It just depends on the size.
3 heaped tbs tandoori paste (of your choice)
2 tbs fresh yoghurt,
1/2 tsp turmeric powder,
1 tsp lemon juice (or to taste)
just a sprinkle of salt,
Fresh coriander for garnishing.

Directions:-

1) In a large bowl mix all of the above ingredients together, except the potatoes.

2) Then mix in the required amount of potatoes.

3) When every thing is thoroughly mixed in together and all of the potatoes are well coated with the mixture, cover with cling film and put them into the fridge to marinade for a couple of hours, or even over night. I only had time to marinade for a few hours but they were fine with that.

4) When you are just about ready to cook, preheat the oven to the hottest temperature your oven will go to. Give the potatoes one last mix, give the baking tray a drizzle of oil and then spread the potatoes evenly onto the tray.

5) Put the tray onto the top shelf of your oven and cook for 5-10 minutes turning once. You need to keep an eye on them once they are in the oven, because evry oven is different so cooking times may change dramatically!

6) Once they are cooked sprinkle over some fresh coriander and serve with salad and plane yoghurt.

I hope that you enjoy they as much as my family and I did, so why don't you let me know how you got on? :-) :-) :-)

Tindora and Potato fry

This is a great part of a Gujarati thali! A complete thali always consists of rice, a curry with gravy, a stir-fried curry, kadhi, dal or both, pickles and maybe a pudding. I really am not a pudding person. I love my savouries, so this is why I haven't got an pudding recipe's on my blog yet, although I will work on that factor.

Anyway I feel like I'm wondering off the subject again like I do on all of my posts lol! All i want to say really about this recipe is that it is a really good daily staple. I really would eat it every day if I could, but these days i am cooking less and less fried food, I really am an addict to fried food you see! (my waist pays for it though! lol)

Ingredients:-

1 large potatoes peeled and cut into juliennes or thin wedges,
About the same volume in tindora, washed, trimmed and cut into juliennes.
1/2 tsp mustard seeds,
1/2 tsp cumin seeds,
a pinch of asafoetida,
a pinch of ginger paste,
1/2 tsp green chilli paste,
1/2 tsp garlic paste,
1 tsp coriander-cumin powder,
1/4 tsp turmeric powder,
1 tsp sugar (optional)
salt to taste
fresh coriander to garnish,
a splash of fresh lemon juice.


Directions:-

1) In a wok or a large frying pan, heat 2 tbs oil until it is hot enough to add the mustard seeds.

2) Then add the mustard seeds and fry them until they pop like popcorn.

3) Then add the cumin seeds and the asafoetida and fry for just a moment.

4)Add the potato and fry, covered until nearly half way done. Remember to give it a toss from time to time.

5) Add the tindora, give it a toss and cover again turning frequently.

6) I don't like the tindora too crispy but if you do, cook uncovered for longer, but what I do is turn up the heat a little and give it all a stir fry uncovered for about 5 minutes.

7) When it is cooked to your liking, add the chilli, garlic ginger pastes, turmeric coriander, salt and sugar. Give it a good toss about over the heat and then check the seasoning. Adjust to your taste and then add the coriander.

Serve with a curry that has a sauce or gravy and also salad, kadhi and chapati.

Easy Idli! (rice dumpling for sambar)

IDLI!! I have always loved the soft little clouds of fluffy delight. There is just something so satisfying about these seemingly simple dumplings from heaven!
For a long time I had only eaten these at restaurants and never really tried to cook them at home because the whole preparation thing, until I bought a bag of ready prepared idli flour! Not the ready mixed that you get in a box! I have tried these before and they really don't cut the mark so this is why I tried the bag of the properly milled mix. When I did it, it was so so easy and the out come was the best yet! The only downside really was the price. I don't want to sound like I'm being stingy, it just that I hate paying the high price of things that are ready prepared, when I can just put a tiny bit of prep, good results and half of the price! So, I thought that I would try to grind my own idli mix. The only downside to me doing this is, I only have a small grinder and i can't mix up anything wet into it. I have a food processor but it just doesn't seem to grind fine and evenly enough. I just use my processor for the convenience of chopping and grating food stuffs, although it is quite good for making coriander chutney! :-) But anyway! I thought that I could grind my own flour mix. So after much trial and error, I bring to you, my easy idli recipe!
P.S I will improve the photo soon because the idli's look yellow and they really are white! :-)

Ingredients:-

1 measuring cup of coarse rice flour,
1 tbs white urad dal,
1/8-1/4 fenugreek seeds,
1 tsp salt - or to taste,
1 tsp eno. (not to be mixed until the last minute.)

Directions:-

1) Grind the urad dal and the fenugreek seeds to a coarse flour. Sieve the flour to separate the ungrounded grains. Blend again if you need to.

2) Mix the ground mixture and the salt with the coarse rice flour and mix together well.

3) Mix enough hot water from the kettle to make a fairly thick batter. It should be about dropping consistency, but not quite poring consistency. You can always add some more hot water if the batter thickens. The amount of water was the thing that I have struggled with the most. I know that I haven't written a measure for the water, but I find that the measurement is different every time. I have also found that if you don't add enough water the batter will not ferment properly, but if you add too much water, the idli's will become a messy mush when cooked.

4) Leave to ferment over night in a warm place. Because I live in England, I leave my mixture in the airing cupboard over night or for about 11 hours.

5) when you start to see bubbles in the batter it is ready to cook.

6) Grease your idli moulds and set a large pan of water to boil. If you don't have an idli mould you can always use an egg poacher.

7) If you are using an egg poacher you will have to add the eno in batches. If you are using an idli mould add all of the eno and mix in quickly and then ladle the mixture in to the moulds.

8) Steam for about 8-10 minutes. You can check if the idli's are cooked through by sticking a knife into the thickest part. If the knife comes out clean with no creamy bits on it the idli's are cooked.

Enjoy with sambhar or tomato rasam.

Saag Aloo (spinach and potato curry)

I know I know!! I hear you say it.... not another potato dish!! I just cant resist them in a curry! I think that I fell in love with the whole spicy potato thing the first time I tried a home made vegetarian thali (which is a large metal plate which has either different sections or bowls containing different things like rice, curry, stir-fry, kadhi, dal, pickles etc. ) All of these combined deliver a really filling balanced meal, a real feast for the eyes and for the stomach!! Any-ways, back to the story!! The first time I had tried this dish was at a Gujarati friends house and her mother had cooked up a feast of lots of different things and this particular dish was my absolute favourite of these little bowls of treasure. I have eaten it so many times since, either at peoples houses or restaurants and I never get tired of it.

One of the things that I like so much about cooking is that you are doing it YOUR WAY!! you can make them completely to your taste (or your families if you have kids!) So I bring you my version of my favourite dinner. I am really quite pleased with the way the photo turned out too :-)

Ingredients:-

serves 4-6

4 large floury potatoes ( Peeled and cubed )
2 bags of freshly prepared spinach,
2 tomatoes washed and roughly chopped,
1 large onion finely chopped (optional)
1 heaped tsp garlic purée,
1 tsp grated ginger,
1-2 green chillies,
1/2 tsp mustard seeds,
a large pinch hing (asafoetida)
1 tsp cumin seeds
3/4 tsp turmeric powder,
3/4 tsp kashmiri chilli powder,
1 1/2 tsp coriander cumin powder,
1 tbs finely chopped fenugreek leave or kasuri methi
2 tbs fresh coriander.
2 tsp lemon juice,
1 tsp sugar
salt to taste.
a dollop of butter (optional but delicious)

Directions:-

1)Heat the oil in a large pan. When it is hot enough, add the mustard seeds and let them pop and crackle.

2)When they have popped, add the cumin seeds and the asafoetida, fry for a second before adding the onions if you are using. If you are not using onions then you can increase the amount of asafoetida.

3)Stir-fry until the onions turn translucent and then add the ginger, garlic and green chilli and saute for a minute or two without without colouring the garlic.

4)Then add the fresh coriander and methi (fenugreek) leaves and saute until the leaves have wilted

5)Add the tomatoes and cook until all nice and pulpy and some of the moisture has evaporated. Add salt and sugar if you haven't done already.

6)Add the powdered spices and a splash of water and stir in the cubed potato. Stir everything through.

7)In the mean time, prepare the spinach (if you need to) and chop very finely.

8)When the potatoes are just over half way cooked, add the chopped spinach and give it a stir. Cook until the potatoes are nice and tender. Check the seasoning and then add the lemon juice. (you should always keep checking the taste of the food so that you know if you have the right balance of seasoning ingredients.)

9)Adjust the level of salt, sugar and lemon juice if you need to and then sprinkle with fresh coriander.

Serve with dal or kadhi, rice and chapati. :-)

Gujarati sambharo

This is one of the best side dishes there is!!
I first savoured this dish when I was younger, from a restaurant in Leicester. It was a really hot summers day and we had been shopping down the "golden mile". This is an area in Leicester which is dripping in beautiful jewellery shops, saree shops and sweet marts. For me it is such and amazing place to shops. Anyway back to what I was saying!! I was shopping down Belgrave road and we stopped at one of the sweet marts to get some savoury snacks and they gave us two little pots with the snacks. In one was an amazing green chutney and in the other one was some sambharo. I loved it from the first mouthful. The lady who I was with noticed how I had woffed the whole lot down in one nearly, so she told me about her family recipe and wrote me a copy. When I cooked this recipe for the first time I did not follow her instruction to draw out the water from the vegetables with salt and the end result was still nice, but it did not taste anything like the real thing so I really do recommend that you follow that step, otherwise you will end up with a stir-fry!

Ingredients:-

1/2 white cabbage, stem removed, or 1 whole small cabbage
2 carrots peeled,
1 small onion or 1/2 large, peeled,
2-3 fat green chillies,
1 tsp
3 tbs oil
1/2 tsp black mustard seeds,
a pinch of cumin seeds,
1/4-1/2tsp asafoetida ( hing )
5-7 curry leaves
1/2 tsp turmeric powder,
1 tbs lemon juice,
fresh coriander.

Directions:-

1) Shred all of the vegetables separately in an electric chopper.

2) Put the carrots and the cabbage into a large bowl and set aside for at least 1/2 hour.

3) After 1/2 hour, pick up large handfuls of the cabbage and carrots and squeeze out as much of the water as you can and put aside in a dry bowl. Continue this process until all the veg have been squeezed.

4) Heat a wok over a medium to high heat with the oil and add the mustard seed. Wait until they pop and then add a pinch of cumin seeds and the asafoetida.

5) Take the pan off the heat and add the curry leaves.

6) Add the onion and the chillies and return to the heat. Fry until the onions turn translucent.

7) Turn the heat down to low and add the turmeric and the lemon juice.

8) Add the vegetables and mix in on a low- medium heat for a few minutes.

Garnish with coriander and serve hot or cold. This recipe is really nice with mixed vegetable pakora's, or aloo paratha and yoghurt.

Please feel free to post your opinions or advice. Thanks!! :-) :-) :-)

4)

Tomato Rasam recipe

There really is no better and more comforting side dishes for me. I think the reason why is that it was one of the first REAL Indian dishes that i had tried. It was steaming hot, served on top of fluffy basmati rice with fresh green coriander sprinkled over the top. This was also the first time that i had ever tried fresh coriander too. I had fallen in love instantly with real Indian food and I just wanted more, but I was to polite and shy to ask, as their was a family of three boy's and two adults in the house to feed, so I think that at first they were being polite when they fed me, so I did not ask for more. The lady that cooked this meal for her family was an absolute genius and a complete inspiration to me. I really wish that I took up the many invitations to learn how to cook these spectacular dishes, but of course the situation at the time was difficult to say the least, so like a plum, I never did except the once in a life time opportunity and learn from the best, but we learn from our life experiences and we can only correct them when we realise that we can. Take every opportunity as you can and live life to the full, no mater what your passion is it is achievable even if you know nothing from the start. Here is my attempt of learning from scratch to absolute comfort.

Ingredients:-

4 tbs of red lentils - rinsed, boiled and puréed in a blender. (This is untraditional in this recipe but I think that it add extra flavour and health benefits.)
1 tbs oil and 1 tsp ghee
1/2 tsp of mustard seeds
3/4 tsp cumin seeds
1-2 dried red chilli's
4-6 cloves
2 green cardamom pods
1 1/2 inch piece of cinnamon or cassia bark
1 tsp ginger purée
3/4 tsp garlic purée
1 green chilli
about 10-13 curry leaves
1/4- 1/2 tsp hing (asafoetida)
3 tbs freshly chopped coriander
3-4 medium tomatoes peeled and chopped finely
1/2 tsp of kashmiri chilli powder
1/2 tsp turmeric powder
1 tsp of home-made rasam powder or to taste.
2 tsp of sugar, or 1 tsp of jaggery
1 tsp of tamarind paste or to taste

Directions:-

1) Heat the oil on a medium heat in a pan and add the mustard seed and wait until they pop.

2) Add the hing and let it sizzle,

2) Then add the cumin seeds, red chilli, cloves, cardamoms, cinnamon, garlic, ginger, green chilli, curry leaves and stir for about 30 seconds off the heat to make sure that the mixture does not burn.

3) Then add the fresh coriander and stir fry until the coriander wilts.

4) Add the chopped tomatoes and cook until all nice and pulpy and the oil separates.

5) Add the rest of the powdered spices and cook for another minute.

6) Add the sugar or jaggery and add your desired amount of water. Maybe around 1-2 pints depending on how you like it.

7) Add the tamarind and green coriander, mix and check the seasoning.

Serve as a soup or on top of rice.

Gujarati Kadhi recipe

Yay!!! i have finally updated the photo!!! This picture is better than the last one because i was in a bit of a rush that day.


Any way i shall publish this to you one of my everyday recipe's. It is so soothing and comforting. I find that this dish goes so well with tomato'y dishes like tomato and drumsticks or batata nu shaak.

Ingredients:-

1 cup of yogurt ( dahi )
3 tbs gram flour ( besan )
about 3 cups of water
1-2 green chillies ( hari mirch )
1 tsp grated ginger ( adrak )
1/8 tsp turmeric powder ( haldi )
1 1/2 tsp jaggery or sugar
salt to taste but I use around 1 tsp

Tempering ingredients:-

1/4 tsp mustard seeds ( rai )
1/4 tsp cumin seeds ( jeera )
1/4 tsp fenugreek seeds
2 dried red chillies
1/4 tsp hing ( asafoetida )
8-12 curry leaves ( curry patta )
a small piece of cinnamon
4 or 5 cloves
1-2 tbs fresh coriander

Directions:-

1) Sieve the gram flour into a saucepan and add the salt, sugar and turmeric whisk in the yogurt ensuring that there are no lumps.

2) Slowly whisk in the water, 1 cup at a time to ensure that there are no lumps.

3) Add the ginger and green chilli and mix well.

4) Heat the kadhi slowly on a low heat until it has reached boiling point ensuring that you stir CONSTANTLY. This helps to keep the kadhi a nice smooth texture.
Simmer until desired consistency, but just give it a taste to check that the besan is cooked and that the seasoning is to your liking.

5) Heat a small pan over a medium heat and add the mustard seeds.

6) When they start to splutter quickly add the whole spices and the fresh coriander.
Give it a stir for a few seconds on the heat to wilt the coriander and then add to the kadhi.

7) Re-heat just to let all of the spices infuse together and serve as an accompaniment to any meal and rice. Sprinkle with fresh coriander.