Culinary Skills, Kills, and Thrills

August 29, 2010

Kadi Pakora

Filed under: Uncategorized — 2BigChefs @ 10:02 pm

It was a lazy Sunday for me, but MasterChef was swarmed with work. While he sat at his desk working, look what I came up with:

Now that I got you salivating, let me get into the details about this simple North Indian dish.

What you need:

Besan/gram flour – 1.5 cups
Yoghurt – 0.5 cup
Water – 2 cups
Chopped onion, garlic, ginger, green chillies
Dried red chilly, jeera, curry leaves
Turmeric powder, red chilly powder, heeng, methi powder

What you do:

In a bowl, mix 0.5 cup besan, yoghurt, water, Turmeric powder, red chilly powder, heeng, methi powder, powdered jeera and set aside. It should be mixed well enough so that there are no lumps in the bowl. The mixture should be really watery.

Now, let’s work on the pakoras. To the chopped onion, garlic, ginger, green chillies, add jeera, 0.5 cup besan, baking soda (optional), and a little water. Combine this well enough such that there are no besan lumps and the whole thing is a thick paste. Heat some oil in a wok and drop dollops of this paste into it and fry until they are golden brown. These are the pakoras. Some like to add peas or potatoes to the pakoras while some like it plain. This is entirely up to you. Place the pakoras in some tissue paper to get rid of the excess oil.
To the remaining oil (which is hopefully just a teaspoon or so) in the wok, add dried red chilly, jeera, curry leaves and splutter them. Now add the kadi mix into this wok and cook until the raw flavour of besan wears off. Now add the pakoras into the wok and cook for a while until the gravy becomes thick.
Add salt to taste and serve kadi along with steaming hot rice. If you are not planning to eat immediately, it is always a good idea to not add the pakoras into the wok and cook. Since the pakoras have oil and besan, it tends to “drink” all the gravy you initially planned for the dish. I learnt that the hard way. ūüôā
— OddChef


August 23, 2010


Filed under: Uncategorized — 2BigChefs @ 8:55 pm

This is a semi-dry preparation which is a mixture of all sorts of vegetables cooked in coconut and yoghurt. This is a healthy way to eat your veggies since there is minimal use of oil and you can pick and choose the vegetables you would like to use. Also, please remember to avoid eggplant and lady’s fingers, or any other vegetable that tends to get, well, slippery. J

What you need:

Yam sliced thinly into 11/2″ length pieces ¬†¬†¬†¬†¬† 1cup

Potatoes 1 cup

Snake gourd sliced into 11/2″ length pieces ¬† 1cup

Carrot sliced into into 11/2″ length pieces ¬†¬†¬†¬†¬† 1/4cup

Long runner-beans sliced into 11/2″ length pieces ¬†¬†¬† 1/2cup

Drumstick cut into 2″ length pieces ¬†¬† 2nos

Raw bananas sliced into 11/2″ length pieces ¬† 1no


Turmeric powder         1/2tsp

Salt      to taste

Grated coconut            1/2quantity

Green chillies   5nos

Cumin seeds    1/2tsp

Curry leaves     2sprigs

Coconut oil       3tbs

What you do:

Coarsely grind the coconut, yoghurt, green chillies and cumin seeds. Keep it aside. Clean the vegetables. Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and cover it with the other vegetables. When steam comes out, add the coconut paste and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.

— OddChef


Filed under: Uncategorized — 2BigChefs @ 8:53 pm

In this onam dish, ginger, tamarind, and jaggery are the main ingredients. It is a sweet-and-spicy concoction that is surely going to whet your appetite!

What you need:

Type 1 : Ginger (25gm), Green Chilly (4nos)

Type 2 : cooking oil (25gm),  Dried red chilly (1no.) cut in to 4 pieces, Mustard seeds           1/2tsp

Type 3 : Tamarind (size of a lemon),  Water (2cups )

Type 4 : Turmeric powder,  Chilly Powder, Asafoetida powder,  Jaggery (grated 25gm), Curry leaves, Fenugreek seeds

What you do:

Peal ginger and cut into very small pieces. Cut the green chillies also into small pieces.

Heat oil and sauté the 2nd Type ingredients for a minute. Add ginger and green chilly pieces and fry well and keep it aside. Put tamarind in two cups of water, squeeze well and take the liquid. Keep this liquid on fire adding the 4th Type ingredients. Boil till the solution becomes thick. Add the fried ginger and chilly pieces, boil once more and remove from fire.

– OddChef


Filed under: Uncategorized — 2BigChefs @ 6:00 pm

What you need:

  • Ripe Pumpkin sliced into pieces 2 cups
  • Red oriental bean 1/2 cup
  • Oil 2 dsp
  • Squeezed coconut milk¬†¬† 1 dsp
  • Dried chilli 2 nos
  • Mustard 1 tsp
  • Curry leaves 2 springs
  • Salt to taste
  • Water

 To be Ground: Grated Coconut 1 cup, Small onions 1 or 2 nos, Garlic 2 nos, Cumin 1/2 tsp, Turmeric powder          1/2 tsp, Green chilli 2 or 3 nos

What you do:

Cook pumpkin after adding enough water and salt. Cook red oriental beans separately and mix it along with the pumpkin. Grind the ingredients to be ground coarsely. Add it to the pumpkin, boil for some time and keep aside. Heat oil in a pan, season mustard, curry leaves and dry chillies and add the thick coconut milk. Pour it to the cooked pumpkin curry & mix well. Tasty erissery is ready to be served.

— OddChef

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