Comfort food 101-Kadhi& Chawal (yougurt curry with steamed rice)

Kadhi is again a one of the comfort food that good make u feel good and warm. Its simple and very easy and mostly cooked in almost all the Indian houses. Ofcourse there are various versions and techniques of this simple recipe. In the southern part of India its called the MoorKhozumbu,nothing else but buttermilk gravy,again somewhat similar version of the Kadhi expect for the technique of making it.In the northern Indian version of this Kadhi,a deep fried fritter called Pakodi's are added. Its makes the Kadhi even more special when Pakodi's are made and allowed to soak in the yummy gravy.For me, I love simple kadhi with steaming hot chawal with some chopped onions and lemons... this meal makes me feel so good that I could even climb the everest!!

Kadhi

You will need,


1/2 cup Thick sour yogurt
1/4 cup besan
water
salt and green chilli paste. to taste
a pinch of Heeng
onion sliced 1/2 cup
garlic paste 1/2tsp
a little bit of minced ginger
a few curry leaves
1/2 tsp turmeric
oil 2tsp for tempering:
mustard seeds1/4 tsp.
jeera seeds 1tsp
Methi or fenugreek seeds 1/4tsp
dried whole red chillies 2-3
whole dhaniya seeds 1/2tsp

Method:

mix the besan for the kadhi with the yogurt(mix through so that there are no lumps).
Add  ginger, garlic,sliced onions ,tumeric and chilli paste.to the same
so that they mix thoroughly as well.
now heat up the oil . Add the Tempering ingredients to the hot oil and allow it to splutter.
pour in the liquid. Add the water and let the whole thing simmer till the raw taste of besan is gone about 20mins .If the water has evaporated add some more .after the curry has thickened to the right consistency almost like a sauce,add the salt & hing and season well. serve hot with steamed rice.

Peas Paratha.

Off all the Parantha that I adore,this one is my Favourite. Because its easily made & the subtle sweetness of the tender green peas makes it very delicious. Needless to say its good for you and kids like them too... My mom made these parantha's quite often and that tradition is continued by me now.. one of my all time delights Mutter Parantha!

Mutter Parantha(Peas Parantha)

You will need:

for the stuffing:

Peas 2cups boiled with salt in the microwave( no water added).

tumeric 1tsp

hing 1tsp

corriander leaves 1/4cup chopped

jeera powder 2tsp

garam masala powder 1tsp

green chillies finely chopped 5-6

ghee 2tsp

Method

heat ghee in a kadai,add the green chillies and all the dry powders and fry for just a min, next add the peas and corriander leaves and try to mash it slighlty with the back of the spoon. get the peas coated with all the masalas well.

keep aside to cool. the stuffing is ready.


For the dough( the dough is almost the same for all paranthas)

whole wheat atta 2cups

ghee (this recipe requires ghee ,but u can also use oil) 2tsp

lukewarm water (REQ AMT)

milk 2tsp

salt.(REQ AMT)

Mix the above things into a dough, knead it for 5mins. and cover and keep in a damn cloth for 30mins.

other ingredients

oil/ghee/butter for the tawa.


Method:
For making the paranthas

Heat a tawa,and keep it in medium ,let is get hot.

meanwhile, take a big lemon sized dough and roll it out like a puri.

take 2tsp of the stuffing and place it in the center of the puri.

now close the edges and again reform it into a round.

now apply dry atta on both the sides and start kneading it from the center ,moving ur rollpin away from the center.

form a parantha.( IF THE STUFFING COMES OUT, DON'T WORRY, NEXT TTME ADD LESS PRESSURE WHILE ROLLING THE PARANTHA AND ALSO DON'T OVERSTUFF THE PARANTHA).

Place the parantha on the tawa and cook on both sides. once cooked apply generously ghee/butter and make it golden brown.

serve hot with a dallop of fresh butter if u like.

Rajma Masala

Rajma or Kidney beans is a staple ingredient thats very commonly used in our Indian kitchens. especially in the north of India ,(Kashmir,Himachal and Uttar Pradesh) this is a very common side dish thats often made in their everyday kitchen. The Kashmiri Rajama  is supposed to be one of the best Kidney beans thats available and they are usually made medium to spicy and served with hot ghee and steamed rice. In every Resturants or Dhabhas in the areas of Jammu & Kashmir Rajma & Chawal is a must have and a hearty delight for all the vegeterians ! Each Family has their own recipe for this ,but this is my version,a very hearty and filling protien rich meal... Rajma masala or Rajma Curry..




Rajma Masala

Ingredients:

Rajma 1 cup (soaked in 3cups of cold water for atleast 5hrs ).
Tomatoes diced finely 1 cup
corriander powder 1tbsp
garam masala 1tsp
tumeric powder 1tsp
corrainder leaves 1cup
lemon juice 1/2tsp
bay leaf
oil
salt as req


Grind into a thick paste:

Ginger 3tbsp
garlic 3 pods
white onions 1/2cup
roasted jeera 1tsp
green chilli 2 or 3 (more for more spice)


Method:

Pressure cook the soaked rajma with some salt until it is very soft. ( can be mashed with the spoon)

Heat oil in a kadai, add bay leaf and the ground paste.

fry this for a while.

add the tomatoes, salt for the masala , tumeric and all the other dry masalas.

fry till the tomatoes r soft .

next add cooked rajma with its water.

add more water if needed.

add in 1/2 of corriander leaves

cook this for atleast 20mins in low flame.

finally add the lemon juice and the remaining corriander leaves.

serve hot


suggested accompliments:

jeera rice

pulav

roti/naan.