It feels good posting a recipe after a long time. It’s been ages since I posted my last recipe here at Redchillies. Family commitments and other priorities took over and blogging took a back seat, lo and behold it’s about 5 years of break. Sounds cliched, but then times flies so fast, isn’t it? I started blogging here when my son Sid was a toddler and now, he is a teenager ready to learn new things.. Interestingly, over the summer he has taken an interest in cooking and is willing to try out new recipes. He has cooked pasta, noodles,…
Chutney Pudi /Spice Powder for Idli or Dosa
I was looking for an easy recipe of podi that did not use dry coconut in the podi. While searching I found this recipe that was close to what I was looking for; readily available ingredients, easy to cook, grind and hassle free storage. As an added bonus this recipe does not use any oil while roasting and so stays for a longer time. As the name suggests it can be used as accompaniment with idlis, dosas or even plain rice along with good quantity of oil or ghee. Adapted from: Vah chef Ingredients: ¼ cup raw rice ( I…
Kadi Pakodi
Kadi Pakodi is a famous North Indian dish in which pakodis (fried dumplings made of besan) are dipped in yogurt based curry called kadi. This is thicker than the Guajarati Kadi. Traditionally, the pakodis are deep fried and then added to the Kadi. However after some favorable experiments with Appe Ponganalu/Paniyaram/Uniyappam I have used my trusty Aebleskiver Pan /skillet for making the pakodis. You can see an example of the pan here . Since this is not deep frying, it cuts down on the calories, but with no much compromise on taste. If there is any concern about using the Aebleskiver Pan or if…