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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…

Capsicum Spinach Dal

Warm and comforting a simple Daal makes any meal filling and satisfying. Today I am sharing this recipe which is made using split moong daal. I find this recipe especially useful for my 7 year old who is fussy about eating certain vegetables. So I sneak in those vegetables while cooking the daal and proceed to making daal the regular way. The dal goes right in without him noticing or making a fuss about it. This time I added capsicum and spinach; I do not miss an opportunity to sneak in some greens and making it healthier. Now you can…

Dali Ambat (Konkani Coconut daal)

Daal is an important part of our everyday meal. Any one type of daal is a regular, be it daali thoy, daal tadka, rasam or sambhar etc and our meal is not complete without it. Now these are all non-coconut, daal rich dishes which does not require grinding. However on occasion I make coconut based daal like Kootu or this Konkani daal curry called Daali Ambat which definitely requires grinding a masala.  Ambat in Konkani refers to a coconut curry in which the seasoning is made of onions. Daali Ambat is daal based coconut curry in which has seasoning of…