Pindi Chole - A succulent version of chole that can be eaten in many ways

I feel like the little rabbit from Alice in Wonderland, looking at its watch & running down the path, muttering "I am late, I am late" as I head back to blogging in 2017. When I last looked in December, I was sure I had a lot of time to wish you all a happy new year. I had even plans to celebrate Christmas with you all on the blog, make & post new recipes for the holiday season (Who am I kidding? I knew I wouldn't have much time in December as I was travelling :-)). Anyways, here I am 2 weeks after bidding farewell to 2016 & ushering in 2017. So without any further delay, let me wish you all a wonderful, healthy, joyful 2017. May this be the year you get closer to realizing many of your dreams. I love you all for the unflinching faith you place in my rants and recipes.

If I were someone that made new year resolutions (and stuck to them), I would resolve to be more active on the blog, write more often, be more eloquent and relevant :-), respond to all your queries on time and more than anything else be on time with my festival recipes throughout the year. But you see, I am not really the 'make new year resolutions' kind of person nor am I the one to 'stick with the resolutions' if I ever made them. So, apologies in advance for any misses on my part in 2017 but I honestly promise that I will be here often and every time I post, I will bring you something I have loved making/eating and hope you love it too. In all the excitement of the year end, I missed celebrating my blog baby's birthday :-(. So a belated birthday to Sattvaa as the 5 year old now turns 6 and ready for grade school. Every moment of blogging has brought me nothing but immense joy, boosted my confidence in cooking and writing. I couldn't have achieved any of this without your support. So a heartfelt gratitude.

I hope those of you celebrating the harvest festival in January had a wonderful time these past three days with family & friends for Makar Sankranthi/Pongal/Bihu/Lohri. Ours started on Jan 1st in India. Yes, I went on a 3 week trip back home and as always had the time of my life. We celebrated FIL's birthday a few days in advance as we weren't going to be there on the day and started the year off with a warm, nice bonfire in the vacant plot next door. Bonfire is lit on Bhogi (day prior to Sankranthi) to symbolize 'starting afresh/starting anew', to let go of any prejudices as we enter the new year. I think New year's day was a perfect day to do that too. The fire roasted sweet potatoes was the "perfect cherry on the icecream".

It was DD's winter break as well so we turned this into a family trip to India. With the loss & heart ache we went through in late 2016, I was both dying to and extremely fidgety about going back home. In one way, it was probably the most difficult trip I have made since coming here eons ago, it was the first time I went home without either amma or anna to hug me and just take away any aches and bruises I would have had since we last saw each other :-(. BH stood rock solid behind me as I tried to come to terms with a home in India sans parents. Did a few things that was very close to heart and drew strength from the memories, places and events of the past. Not yet reconciled to the fact that my front line defense is gone and I am left raw and open, but I feel confident that they both have given me enough to be strong on my own as well.

We had a great time in India, for the first time we took a holiday in India that was outside of the family town and spent a week in the colorful, historically rich Rajasthan. The foodie in me was so totally singing happy tunes eating meal after meal of the delicious gatte ki sabzi, dal baati & churma, missi roti, bajre ki roti, kadhi, Mirchi bada and on and on and on... . In addition to the dishes I had read and was expecting, I was also treated to local delicacies such as Ker kumti sangri sabzi, gond ki halwa.. Equally mesmerizing was the city tours we took of the idyllic Udaipur and the pink city Jaipur. The very popular Rajasthani bandini prints and block prints are something you would want to see in action, there are industrial areas and stores you can go to and witness block printing being done.

Gatte ki Sabzi from Udaipur

Rajasthan has been on my bucket list for a long time and it was beyond any dreams my feeble mind could conjure up. People are very friendly and honest. The first day, we went around Udaipur in an auto (yep, it is wider and bigger than the autos of Bengaluru & Mysuru, BH tried to explain the difference in the chassis and engine, but I guess I snored through that explanation :-)) and I kept telling the auto driver to stay in the vehicle and look out for our belongings. After a couple of stops, he turned towards me grinning and said, "Didi, aap phikar mat karo, koi nahin le jaata yahan (Sister, don't worry, nobody steals the stuff here)". By that time, I had grown to trust him and also didn't want to disrespect an honest man earning his living because of my prejudices, so didn't say a word. Not sure if we were lucky or such incidences are rare but I wouldn't ever do that in Bengaluru or Chicago because I have lost stuff in both places.

We did spend a perfect albeit short vacation with family in the Mumbai metro as soon as we landed but the traffic on the streets consumed us all. Bad as it is in Bengaluru, traffic in Mumbai is stressful. We sat hours in the car waiting for the traffic to clear. BH's craving for the mumbaiyya bhel puri had to be satisfied in a restaurant rather than his dream location of chowpati beach :-), but the bhel was really delicious. The trip only made me salute the people in Mumbai that brave the traffic every single day and still come out winners in many areas. DD turned out luckier than we were as she went out one morning with a friend and had some yummy Maharastrian delicacies in a snack joint. She was however very considerate to share the pics of the food later with me :-)

Mumbai Bhel

I was inundated with food at Bengaluru but that wasn't the highlight of the visit this time. Early in 2016, I got in touch with my long lost high school friends and ever since checking the group WA messages every day has become an obsession. I was excited with the possibility of being able to meet some of them even before I left from here. We did meet up and though we are no longer the pig tailed, folded up braids girls in green & yellow uniform, it felt like nothing much had changed from the last time we had seen each other. There was so much giggles and happy exchange of news from all corners :-). I guess growing up doesn't have to be growing old after all.. Thanks to and long live WA :-).

The only food callout I want to do from Bengaluru is my visit to Vidyarthi Bhavan. Yes I did go to this iconic dosa place in the south of B and yes it is my first time in life!!

Vidyarthi Bhavan dose

We were there on a weekday afternoon, though the place was full, we didn't have to stand in line or wait for an hour before we got in. Got the masale dose (masala dosa) the joint has got its name for.. Here is my personal opinion about the dose, I apologize in advance if I am going to make some of you hard core VB fans angry. It is not an attempt to undermine your loyalty at all. I thought the dosa was a letdown for all the hype that is built around the place. It was good no doubt but I have seen/made/had better dosas in my time. They have a unique texture of the dose and serve it with a generous pouring of chutney (not the small cup to dip into that you get in most places) but the dosa itself is very greasy and low on flavor if you ask me. It probably is the experience & history of the place more than the taste or quality. For me, it turned out a little overrated. I wish other places served chutney like VB does though, liberally with no holds barred :-). Please don't let my opinion be a deterrent, visit if you must and decide for yourself.

We also went to a temple town in the heart of Malenadu (Malnadu) and the tranquility and peace I experienced there is not something I can describe. It felt so good to just sit there and not think about anything else. The drive from Bengaluru through the western ghats is a nature lover's dream come true especially this season when everything is rich green. I found a store within the temple premises that was selling some authentic Malenadu spices and condiments and it was like finding a heaven within a heaven :-). I grabbed many bags of spices (especially the ones which I don't have easy access to) along with a few varieties of papads, pickles and the like :-).

The one particular item I fell in love with is the fresh asafoetida, it is so potent and aromatic that I had to wrap it in multiple layers of papers to avoid the smell from reaching its neighbors in the suitcase or worse still from making my clothes smell like asafoetida. This is a spice (can I call asafoetida a spice? Not sure, will find out) I love in my kitchen and am known to liberally use it just like nammamma did. So my sister keeps a big box reserved as soon as I let her know my travel plans, I had already grabbed that and when I found some more fresh ones in the store, couldn't resist buying another package. What I got is the wet one and not the powdery stuff we usually get in stores everywhere. Like I said, it was finding my own piece of spice heaven.. Back home, I am storing them diligently and carefully and hoping to extend their natural shelf life. Any suggestions on storing spices are welcome.

A 3 week trip home is not something I can talk about in one blog post. I will reserve the remaining details to future posts. I am glad I made the trip, it is like a lifeline that needs to be refreshed and hydrated every couple of years before I can become active and lively again :-).

Talking of spices (and I should stop talking now because the post has already gone too long), I am bringing a recipe today that is so flavor rich that you will burst into a happy jig eating it. It is a very simple recipe in terms of the work involved. Pindi chole gets it name from the place of its origination (Rawal Pindi). Pindi chole by definition is loaded with spices and made fragrant, it is not watery and there is no gravy per say in this dish. It is rather a very softly cooked chole with lot of flavorful spices and scooped up with the leavened bread Batura or had as a snack by itself garnished with finely chopped onion, cilantro and a dash of lemon. For my Telugu acclimatized brain, pindi means powder and I like to think of this recipe as made with a lot of powders :-) just to make sense of the name. You can completely ignore me on this one as I was trying some association games and ended up associating a Rawalpindi chole with a chole of powders. Mind games are not always what they are meant to be.

When I wanted to try the pindi chole, I looked for an authentic version all over but authentic versions are very elusive :-), each of us have an authentic version of the dishes we make at home. I saw everything from freshly made pindi masala to 'throw in the powders' and make the pindi chole recipes. I took my lessons from 2 high profile chefs (Vikas khanna & Kunal kapoor), made it my own by adjusting the ingredients and repeating a few times. Key to a good pindi chole is to use fresh spices that are rich in their fragrance and flavor. This recipe will also show you the trick to get the soft, melt-in-the-mouth (without breaking apart) texture for the beans that get flavored every step of the way. I am going to focus on the technique rather than the list of ingredients and leave the measurements somewhat vague so you can adjust them to be perfect for your taste buds. Isn't that the beauty of creative cooking? Check out the tips at the bottom of the post for dishing out an out of the world pindi chole in your own kitchen. I have made chole before and one of my favorite versions is here if you are looking to make the powder at home. And I absolutely put the new asafoetida to good use with this recipe, don't skimp on it as it reduces the side effects of the beans :-)

Anxiety extinguisher: List of ingredients is long but if you do Indian cooking on a regular basis most of these are common staples in your pantry.

What do you need to make pindi chole? 
2 cups dry garbanzo beans
1/8 Tsp baking soda
1 Tbsp salt
1 Tbsp kasoori methi/dry fenugreek leaves
2 Tbsp fresh cilantro chopped
For the Potli (packet) masala: 
1.5 Tsp tea leaves or coarse powder (see notes for alternative)
1 inch cinnamon
4 cloves
3-5 maratha moggu/kapok buds - skip if you don't have
1 black cardamom
2 green cardamom
a small bay leaf
1/4 Tsp javitri/mace

For the spice mix: 
1 heaped Tbsp dry pomogranate seeds/anardaana
3/4 Tbsp chole masala
1/2 Tsp garam masala
1/2 Tsp red chili powder
1 Tsp kitchen king (this is a general purpose powder I usually keep, if you don't have it supplement it with a combination of chole masala and garam masala)
1/2 Tsp dhania powder
1 Tsp amchoor powder
1/2 Tsp kala namak/black salt
1/4 Tsp turmeric

Seasoning: 
1/2 cup oil (you can use ghee here if you are ok with the amount of ghee)
3-4 green chilies
2 inches fresh ginger
1/2 Tsp good quality asafoetida/hing

How do you make pindi chole? 
Preparation steps: 

• Wash, pick any dirt and soak dry garbanzo overnight. 
• Next morning, drain the water out and take the beans to a pressure cooker. 
• Add water (about 4 cups) to about 1 inch from the top of the beans.  
• Take a small, clean muslin cloth or a thin handkerchief (you won't be able to use it after this :-)) and add the whole spices listed above into the cloth. 
• Tie a knot to ensure the spices don't spill out while the beans are cooking and drop the potli into the pressure cooker. 

• Add the baking soda and salt into it, close the cooker and cook the beans until soft. I usually start on medium high, let the first whistle come, simmer the stove down and cook for 20 mins before switching off. This works just perfectly. 
• Wash, remove stems from the green chilies and slit them vertically. If they are longer than an inch, chop them in half as well. 
• Wash, peel ginger and chop into small bits.

• Make a coarse powder of the pomogranate seeds. 

Assembling pindi chole: 

• Let the cooker cool down on its own, remove the potli and discard. The color from the tea would have stained the beans a dark brown. 
• Strain the cooked beans and take them into a deep & wide vessel (this is the vessel you would also cook it further, so use one that is stove top friendly). Reserve the water for later. 
• In a bowl, add all the dry spice powders listed under spice mix and give them a mix to make it homogeneous. 
• Now spread the spice mix on top of the strained beans in a uniform layer.
• Add kasoori methi on top of this in a single layer. 

• Heat a seasoning pan, add oil and let it warm up. 
• Add the asafoetida, chopped chilies and ginger and let it all sizzle. 

• Pour the hot seasoning on top of the beans making sure you don't leave any powders dry in the vessel.
• Immediately cover the vessel and rest for 10-15 minutes. 

• Add the reserved water, return the vessel to the stove and let the contents come to a gently boil on medium-low heat. keep the vessel covered and stir a couple times to avoid it getting burnt. 

• Switch off and add chopped cilantro. 

How do you eat pindi chole? 
Option 1: Obviously with golden bature. Make some deep fried, leavened bature, break them into pieces, use the piece to scoop up as much chole as you would like, put the heavenly combination in your mouth, chew slowly and enjoy the explosion of flavors and taste in your mouth. Repeat process until the stomach is full and brain flags error messages as it can't take any more of this ecstasy :-). Or you could skip all the drama and just eat chole with bature and have fun too :-))

Option 2: For the diet conscious in you, forget the oil fried bature, use phulkas or regular rotis or your favorite bread to scoop up the chole. This chole rocks and no matter who is accompanying, it is still satiating and delicious.

Option 3 (my favorite): No bread, serve chole into a bowl, top it with finely chopped onion, a spoonful of cilantro, some lemon juice. You can add a sprinkle of the chat chutneys (tamarind-date and the cilantro-green chili chutneys, garnish with fine sev. Enjoy as a chat. Yummyyyy!!

Tips & notes: 

• Do yourself a favor and start with dehydrated/dry garbanzo beans. You cannot expect the already cooked, canned beans to absorb all the flavor you want them to. I know, it is a little bit more work and needs you to plan ahead but you will be happy you did that. 
• Use fresh spices - cinnamon, cloves, cardamom all tend to lose flavor with age, this is one recipe where I cannot emphasize the need to have fresh spices and spice powders. 
• If you have a teabag, you can use it instead of the tea leaves. Avoid fine dust directly in the potli as it gets into the beans in the vessel. 
• If you would like, saute finely chopped onion and tomatoes in oil along with other seasoning ingredients and add it in. I wanted to keep it out since onion tends to overwhelm the other ingredients. Same for garlic if you are garlic fan. 
• Don't start with a very dry gravy, it tends to become solid as it cools so when you boil it with the spices, add enough water to get some juice in it. The end product is not runny but succulent. 

Shahi Paneer - saying thanks to all the beautiful blessings in life with a royal dish

As I pass the empty room, I stop to look in and assess the damage of 4 days. To my surprise, there are no soiled clothes on the floor, bed is pretty much made and no used cups, plates on the bed side table either. My phone charger that didn't belong to me for the last 4 days has been put back in its rightful place in the study. It reminds me of the countless mom-daughter fights we have had, me telling her to be responsible, keep the room clean and her telling me to either not sweat (when she was in good mood) or telling me to stay off her room (if she was tired). I no longer have to do that nor engage in unnecessary battles with her. Sometimes the very changes you wished for end up being the things you wish had stayed just the way they were for longer :-(. She hugs me before heading out and says, "I will be fine amma!" as if she read my mind. The little girl that was here just a little while ago seems grown up, she no longer gives me a reason to tell her to pick up after her, or be the constant reminder nagging her to do things. I count this to be one of the greatest blessings in my life though I sure wish the baby phase continued on forever..or for a long time atleast :-)

Thanksgiving is behind us already which means there are only a few days left for the rest of the year to come to an end. Feels like I started 2016 only recently :-). The joy of going to the airport to pick her up is already replaced by the melancholy of the house when we return home after dropping her off. She will get busy with school, finals and friends and we will get busy with work and other activities and we both start counting the days until the next break when she would be home. Until then, I reminisce the time we had together this past weekend. The 4 days of holiday was good and all three enjoyed the much awaited time with each other and also get some good rest. Flora heartily joined us for the eats and the snoozes though if you ask me she doesn't need the snooze any more than she already has :-). And food, oh yes there has been plenty in the last days, I cooked more than I had in the past month or so and in the name of feeding the famished college student, the parents also enjoyed some yummy and great food :-), no complaints from anyone.

Thanksgiving is definitely a tradition for us, both interms of the food and what we do (or don't do :-)) during the 4 days. I don't have to plan, don't need to invent anything for the lunch as our menu is set. We do a brunch that lasts us for the entire day and as usual, we had our masala dose, roasted sweet potatoes and cranberry chutney. I made the cranberry chutney in a very typical Andhra pachadi way this time and it tasted delicious and very flavorful. I have a couple variations of the chutney on the blog but if you are interested in this particular version, let me know and I will be happy to post that as well. The masale dose with the potato stuffing and the various chutneys on the side and inside along with roasted sweet potatoes made us feel stuffed for the entire day without needing anything for the most part.

I had got a pie pumpkin with plans of making something with it but just didn't get there. The pumpkin still sits in the corner beckoning me to make something, so look for some new pumpkin recipe on the blog soon if I continue the cooking enthusiasm and feel adventurous than usual (or I might end up falling back on the tried and tested favorites that are already on the blog :-) and won't post anything new). So the morning after Thanksgiving, I wanted to keep it simple, easy and tasty and ended up making this shahi paneer with some of DD's favorite peas pulav. The richness of the shahi paneer complemented perfectly with the simple and toned down peas pulav I had made. We enjoyed it hot and fresh for lunch, warm and well marinated for dinner :-). Yep cook once and eat twice is the mantra especially when there is so many tiny, little, medium and big sized containers already in the refrigerator full of left overs.

Ever since DD grew up to be a college girl, it seems like the parents live for the days between the holiday breaks :-(. I usually ask DD what she wants to eat whenever she is heading home for holidays. She has a bunch of favorite amma made food and is game anyday if I make from that list, but I feel like I make the same dishes every time if I don't plan ahead. Having eaten the dorm food for weeks at length, she is happy to eat anything I make when she is home (a huge change from before she went away to school and used to nitpick every meal :-(). Paneer is one thing she has some access to at school as every time they head out to enjoy some Indian food outside the campus, paneer dishes are always ordered as they are everyone's favorites and also pretty decently made in the places they go to. She loves paneer in most forms and I wanted to make something with it this time since the last two breaks she was home, it never made it to the menu.

Paneer is probably one of the universally loved ingredients especially for people from the Indian sub continent. This humble ingredient finds its way to numerous north Indian dishes and always seems to take them a notch higher than if they were to be devoid of paneer. Personally I am not fond of paneer or any kind of other cheese (! I know, I have had a hard time explaining this to many people in the past), I spoon the gravy liberally when we order a paneer dish while eating at a restaurant leaving the paneer pieces to BH and DD who are happy to gorge on amma's share too. So we don't waste food and it works out for everyone. This is what I do at home as well when I make a paneer dish. If you are looking for some of the favorite recipes with paneer, my versions of the dishes are right here on the blog at palak paneer, paneer butter masala, paneer tikka masala and mutter paneer. A new addition to the paneer family on the blog couln't be anything less than royalty, could it? so here is shahi paneer today. I used help from store bought paneer this time since the days around Thanksgiving were hectic and I didn't have thee time to make it at home.

Shahi is royalty, kingly :-). This dish is made rich with cashews and cream (I cheated a little as usual since we don't need to be that 'shahi' anyways :-)). The texture of the gravy is smooth and silky, the ingredients are ground into a very fine paste before they are combined. This is an easy way out to putting together a resturant grade shahi paneer without toiling infront of a hot stove trying to saute raw onion and tomato paste for a long time until they are well roasted. If you are looking for a short cut without any compromise on the taste, this recipe is for you. I found it originally on a you tube channel by chef Vikas Khanna. Cooking them with spices until soft not only gives you a head start on cook time (you don't have to saute onion & tomato paste until fat oozes out from the side) but also ensures that the aroma from the spices are captured in the gravy and held secure there. Adding honey is the chef's touch, I would have added a spoon of sugar to cut the sourness of tomatoes but honey made perfect sense as it added the sweetness and also aided the silky smoothness of the gravy. This is a perfect accompaniment for a bland rice (such as jeera rice or plain steamed rice) and for roti/naan.

Paneer Trivia: 
Cottage cheese is an easy and understandable term when you are trying to explain paneer to a person whom you are trying to introduce to Indian cuisine. Though cottage cheese and paneer and used interchangeably, they are not the same. The process of paneer making ensures that all the whey is removed by keeping the curdled milk under weight for a couple of hours where as cottage cheese is hung up and retains some whey in it. Also usage of paneer is mostly in cooked dishes while cottage cheese is consumed in its raw form. Paneer is extremely easy to make at home and best consumed within a couple of days of preparation. So how do you explain paneer to a novice (that understands cheese ofcourse?) - it is curdled milk and similar to fresh farmer's cheese :-)

Cheese for vegetarians: 
I was reading a book recently and it had a description of how cheese was made in the pioneer days. I never had paid a lot of attention to the note that said 'no animal rennet' on the paneer packet before but now understand that cheese was made with animal rennet in the olden days and the practice continues today. There are plant based rennet available and if you are a vegan or a vegetarian who would like to avoid animal rennet, you just have to make the choice. A rennet is essentially an enzyme that curdles milk and helps separate into solid curds and liquid whey. Plant based sources of the enzyme include fig leaves, melon, safflower and ofcourse by the fermentation of the fungus.

What do you need to make Shahi Paneer? 
Recipe source: Chef Vikas Khanna
6 Oz paneer (roughly a cup & half of cubed paneer)
5 medium tomatoes (4 cups chopped)
3 medium onion (3 cups chopped)
1 inch piece cinnamon
2-4 cloves (adds to the heat)
1 black cardamom
2 green cardamom
2 byadagi/Kashmiri red chilies (this gives the authentic orange-red color)
10-12 cashews
1 inch piece ginger
2 cloves garlic (skip if you don't like garlic)
1 Tsp salt
1/2 cup milk
1/2 Tsp honey
1/2 Tsp red chili powder (use a mild, bright colored variety like Kashmiri)
1 Tsp kasoori methi
1/4 Tsp garam masala powder

How do you make Shahi paneer?

• Take a big cooking pot, add chopped tomatoes, onion, cinnamon, cloves, cardamoms, red chilies and cashews into it along with 1 cup of water and 1/2 tsp salt. 
• Let it cook down covered on medium heat for about 20 mins until tomatoes are mushy and onions are soft. 

• Switch off and let it cool. 
• In the meantime, wash, peel ginger and crush it into a fine paste along with garlic.
• Cut paneer into pieces of desired shape and size and keep aside until ready to use. 

• Remove the black cardamom (I feel the taste is very pronounced when ground into paste) and take the remaining contents of the pot to a blender and grind into a very smooth paste.
• Heat a kadai on medium heat, return the ground paste to it along with the ginger-garlic paste and let it start to get a few bubbles on top. 
• Reduce the heat to low and add milk while stirring the gravy continuously. 
• Let it cook for another 4-5 mins or until it starts to boil again. 
• Add the red chili powder, garam masala powder, crushed kasoori methi and salt and mix well. 

• Adjust the consistency if you desire with additional milk and taste test to adjust any dry powders to your liking. Let the gravy come to a gentle boil. 
• Add the paneer pieces and mix lightly, let it cook for a minute or so before adding the honey and switching it off. 

• Cover and let it rest for atleast 15mins before serving it. 

Notes: 

• Make sure you get the paneer out of the freezer a few hours before you need to use it in the recipe especially if it is store bought. The block needs to be soft enough to cut into pieces or you will end up fighting with it and breaking it into crumbs. 
• Bring milk to room temperature or warm it for a few seconds before adding to the gravy. The tomatoes in the gravy can curdle if you add refrigerated milk directly to the hot gravy. 
• This is a thick, creamy gravy, do not add a lot of water (one cup used while boiling the tomatoes and the milk provide sufficient quantity of liquid). 
• The flavor of cardamom is very pronounced when you first start the gravy (also the reason but mellows down after the addition of spice powders, milk etc. 

Pakodi kadhi - My take on a tangy, spicy sauce with (non)fried gram flour dumplings

DD is home and home is well.. a little bit happier and a lot more chirpier sanctuary :-). I didn't even realize I missed her so much not even when I saw her in the airport earlier in the week. Once we reached home, had food and snuggled into the bed, I just sat there listening to the gentle snore and the regular breathing, simply staring at the lovely face that has changed so much over the years yet looks the same as ever. Oh boy, time flies.. Suddenly the house seems to have filled with sound and music as she runs around, Flora finds time to get off of her slumber and go sit next to DD wherever she is. The morning hugs are back in rage as are hugs for no reason all through the day. And 2 days are more than enough time to fill the house with a lot of clutter and move things to their 'so not rightful' places :-). All the order I tried to bring in the last couple of months of her absence has now gone out of the window and I am simply glad to have a books laden dining table, clump of clothes on the floor in bed room and snack plates and juice cups on the bed stand :-). It only goes to prove that I am not certainly the 'Dina Pathak' kind of mommy from 'Khubsoorat' - for those of you that didn't get this reference, get a hold of this golden oldie hindi movie, it is a perfect watch for a cold, wintry afternoon, oh wait until you have made this kadhi so you can enjoy it even more!

As with everything else, our food is going to look different too during the holidays. We have bid a bye-bye for a while to the healthy millets and quinoas. White fluffy rice rules the meals and it is all mostly about DD's favorite things being prepared in the kitchen in the coming couple of weeks while we enjoy the holidays together. I am going to worry about all the extra pounds that I am bound to put on later, there is a new year right around the corner and I need a resolution to kick off the new year, right? Brace yourselves for some exotic and some very simple recipes if I can just find the time to sit and write about them.

The weather outside is nippy and they are predicting a lot of snow (atleast by PNW standards) in the cascade mountains this week. I am a couple of hours away from the mountains but that shouldn't hold me back from celebrating the chilly weather in all its glory, does it? A flavorful pakodi kadhi with some steamed rice sounded like a perfect brunch for the family yesterday as we all got up lazily and didn't feel like separating breakfast and lunch. When I plan for a brunch on weekends, it is both easy to make and quick to finish. How many of you remember one of those super popular Indian advertisements for a healthy oil where the lady of the house is always impeccably dressed, with just a perfect strand of hair out of place to suggest she actually worked hard coming out of the kitchen with a bowl of some deep fried goodies in her hands. The dining table is already set with many other delicious dishes and the entire family including gracefully aging in laws, beautiful yet naughty kids and ofcourse the family dog are sitting around it with angelic smiles on their faces. Today's menu will get you pretty close to that picture, I leave it to you to actually dress up when you come to the dining table, does not happen in our house though, we are mostly in our pajamas and want the food ready to go :-). I had everything including the coveted sour curd at my hand's reach, so I started the preparation at around 8.30 and was done with a full meal on the table within 2 hours. For a focused toil of a couple of hours, a delicious meal to be enjoyed with family, that is the kind of Saturdays I love :-)

Pakodi wali kadhi or yogurt sauce with deep fried gram flour dumplings is a delicacy from the land of Punjab. Like most everything Punjabi, this curry is bold in colors, flavors and texture and makes a full meal. While it is a perfect side dish for both rice and roti, the traditional combination is to eat this with rice and hence kadhi-chawal is a colloquially fused word and always said in a single breath. Though the concept is similar to the Majjige huli from South India, the preparation and ingredients are very regional and bring out their own delicious tastes. Take some sour yogurt, add a thickening agent such as gram flour, sprinkle a liberal dose of spices and freshness of ginger, simmer & cook until the flour is well cooked and the curry is silky, creamy - sounds really simple, right? But I take a bow to the first person that actually came up with this delicious recipe, in my world they get a 100% for creativity.

I had never ventured out to make pakodi kadhi at home until recently though I have tasted it on multiple occasions made by different people. From restaurants to parties, this is a popular item where Indian food is considered. It is one of DD's favorite items to order after palak paneer of course when we go out for a North Indian dinner. I had this on my list of things to be made this holiday season when she is home, and such a success it was, I am sure it will sneak back on the list again before she leaves for college :-)

Traditionally, kadhi has deep fried pakodas and I made them in my usual low calorie way using the paddu pan, this method alleviates my mortal fear of exploding midriff to some extent. If you want, go ahead and deep fry them :-). If you want to skip the pakodas altogether, add one big potato chopped along with onions and let it cook as you simmer the sauce. This tastes great too served with some roasted papads. So the choice is literally yours to make. Nothing beats a naturally sour yogurt in this recipe but I have added my notes to compensate for lack of sour curds at the bottom of this post, check it out.

The list of ingredients and procedure may look a little daunting but with some good planning you can avoid all the sweat. A few simple tips will ensure that you come out of the kitchen smiling and holding a bowl of super delicious kadhi that folks are bound to fall in love with. I recommend starting the kadhi, get the first boil and simmer it down before you start to make the pakodis, this gives you enough time to make the pakodis in peace while also being able to stir the kadhi pot once every few minutes. Once the pakodas are done, you will still have time on your hands to make a simple flavored rice to get your entire meal ready together.

I am so glad that India has all these different regional delicacies and variations that the list of dishes never end if you are an enthusiastic foodie. I came across many, many recordings of authentic Punjabi kadhi on the internet, and like a salad bowl, I put many of the suggestions and recommendations of folks into my bowl, made sure the flavor was perfect for our palates and came out with a really, truly good pakodi kadhi. I won't claim this to be authentic or Punjabi but it definitely is something you don't want to miss out on before the winter passes.

What do you need to make pakodi kadhi? 
Kadhi ingredients
3/4 cup gram flour/besan
2 cups yogurt (sour yogurt)
8 cups water
1/4 cup thinly sliced onion (optional)
5-6 green chilies (adjust to taste)
2 pieces of ginger about 1 inch each
1 Tsp salt
1/2 Tsp red chili powder
1/2 Tsp coriander powder
1/2 Tsp turmeric powder
2 Tbsp oil
1 Tsp mustard seeds
1 Tsp cumin seeds
1 Tsp fenugreek seeds
2-3 dry red chilies
1/8 Tsp asafoetida

Pakodi ingredients
3/4 cup besan/gram flour
1 medium sized potato
1 small onion
1/2 cup chopped methi (fenugreek) leaves
1/2 cup chopped cilantro
1 Tsp salt
1 Tsp ajwain seeds
1/2 Tsp red chili powder (optional)
1-2 green chilies
1 Tbsp oil for roasting the pakodis
pinch of baking soda

How do you make Pakodi kadhi? 
Pakodi preparation (low calorie prep)

• Wash and chop potatoes into small pieces 
• Chop onions into small pieces
• Chop green chilies into small pieces

• Bring all ingredients listed under pakodis except for the oil in a bowl and mix it with your fingers. 
• If needed, add a spoonful of water to bring them into a thick batter. 

• Heat the paddu(ebleskiever or aebleskiver) pan on medium heat, and add a drop of oil into each of the hole and spread it with a pastry brush. 
• Take a spoonful of batter in hand, flatten it gently and place it into the hole. 

• Brush oil on top. 
• Cover and cook for 2-3 minutes until the bottom side turns golden brown and crisp. 
• Lift and flip the pakodis over onto the other side and let it cook for another 2 minutes and remove them onto a plate. 

• Keep them aside until ready to dip in the kadhi (you may have to tie your hands at the back to resist eating the pakodis as they are very delicious :-))

• There is always the option to deep fry the pakodis in hot oil but for recipes where they are dunked in a sauce, I find that the paddu pan is just a great, guilt free method. 

Kadhi preparation

• Whisk yogurt to make it smooth. 

• Take a deep and wide bowl, add yogurt and sieve the gram flour on top of it. 
• Using a whisk or hand blender, whisk this to a mixture without any lumps. 

• Wash green chilies & ginger, peel ginger skin and remove the stalks of chilies. 
• In a mortar & pestle (or a small blender jar) make a smooth paste of green chilies and ginger without adding any water. 

• Add salt, turmeric powder, red chili powder, coriander powder and the ginger-green chili paste to this mixture and whisk it well. 
• Dip your finger into this mixture and taste it, it needs to be an explosion of salt, spice and sourness in your mouth. Adjust spices to taste. 

• Add about 6 cups of water and whisk everything together. 
• Heat a deep kadai or a heavy bottom sauce pan on medium heat with 2 Tbsp oil. 
• Once the oil is hot, add mustard, fenugreek and cumin seeds. 
• As mustard starts to pop, add asafoetida and dry red chilies. Let roast for about 30 seconds

• Add the thinly sliced onion (if you are not using this, go to the next step)
• Saute onion for a minute or so until it turns limp. 
• Reduce the heat to low.
• Whisk the besan-yogurt mixture once more so there is no collection of besan at the bottom of the bowl and pour it carefully into the sauce pan. 

• Use the hand whisk and blend it all together, if the consistency of the sauce is thicker than you like, add the remaining 2 cups of water. 
• Increase the heat to medium high and bring the sauce to a boil, keep stirring with the whisk or a ladle frequently so besan doesn't end up becoming lumps. 
• Reduce heat to low and let the sauce simmer for about an hour and 15 minutes. 

• I am told that the word 'kadhi' is indicative of the slow simmering and stirring process involved to get the right texture and glistening finish of the sauce. 
• You will notice that the oil used for seasoning comes to the top as besan cooks and the sauce gets a nice shiny, glowing look. switch off the stove. 

• If you are serving the kadhi immediately, add the pakodi into it, if not keep them separate and mix when ready to serve. 

Notes: 

• Yogurt used in kadhi needs to be sour, if you are using store bought sweet yogurt you can use one of the following ingredients to bring about the sourness - 1 Tsp of amchoor (dry mango) powder or 1/2 Tsp tamarind paste or 1 Tbsp lemon juice. Add this to the besan paste and whisk before you start to heat it. 
• Pakodis in the kadhi can be made according to your taste and using ingredients that you like most - only onions, only potatoes, or any combination of pakodi vegetables. 
• Adding fresh fenugreek to the pakodis brings about a wonderful flavor to the dish, if you do not have it garnish the kadhi with some kasoori methi (dry fenugreek leaves) as a replacement. 
• Kadhi tends to thicken as it cooks and also cools, so start with a pretty watery mixture. 
• Simmering and stirring frequently are the key to a great kadhi, you can get it done with some planning as you set the kadhi on the stove first before starting to make pakodis. If you are really looking for a hands off experience, use a slow cooker or crock pot.