The Kadhi

• 50 g chickpea flour, aka besan, aka gram flour
• 3,5 dl plain yoghurt, brought to room temperature
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 12 dl water
• 2 tablespoons mustard oil
• 1/2 teaspoon methi aka fenugreek seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon hing aka asafoetida
• 1 red onion, thinly sliced
• 1 green chili, chopped
• 1 generous tablespoon  chopped ginger
• 1 generous tablespoon chopped garlic
• 1 teaspoon salt, to taste
• 2 tablespoons chopped cilantro

1. Mix chickpea flour and yoghurt in a large bowl, and whisk till well combined.
2. Add 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder and 1 teaspoon coriander powder and whisk well, making sure there are no lumps.
3. Add water and mix well. Set aside.
4. Heat 2 tblsp mustard oil on medium-high heat. Add fenugreek and cumin seeds till they splutter and then add the hing.
5. Add the sliced onion and green chili and cook for 2 minutes.
6. Then add the chopped ginger and garlic and cook for another 1 minute or so until the ginger and garlic start changing color.
7. With the heat still on medium-high, add the chickpea flour-yogurt mixture into the pan, stirring continuously till it starts to boil. Reduce heat to low and let simmer for about half an hour, stirring occasionally. Add salt half-way through.
8. When considerably thickened and completely cooked, and just before adding the pakora, add the cilantro.
9. Take into account that the tadka thickens as it cools down, so you may need to add a little more water.

Pakora

• 100 g chickpea flour
• 1 large red onion, thinly sliced
• 250 g peas
• 1 green chili, chopped
• 1 large bunch cilantro, chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspon red chili powder
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon ajwain
• 1/2 teaspoon salt
• 2 tablespoons plain yogurt
• 0,5 dl water and possibly a bit more, as needed
• 1/2 teaspon baking soda
• Enough oil to fry the pakora half-way submerged, then flipped over

Tadka

• 1.5 tablespoons ghee or oil
• 1/4 teaspoon cumin seeds
• 1 generous pinch ajwain
• Red chili to taste – dried, fresh, flakes, whatever is available

1. Heat ghee in a small pan on medium heat. Once ghee is hot, add 1/4 teaspoon cumin seeds and a generous pinch of ajwain. Add 2-3 dried red chilies (you can break them for extra heat).
2. Pour tadka over kadhi, garnish with more cilantro and serve with rice or quinoa.

• 500 g fish, cubed
• 2 medium red onions
• 5 large garlic cloves
• 1 small knob ginger, scrubbed
• 1 generous tsp ground coriander
• 1 generous tsp ground cumin
• 1 tsp turmeric
• Chili in whichever shape or form you have available, and to taste
• Broccoli in florets
• 1 tin coconut milk
• Water
• Salt
• 2 tblsp oil or ghee

1. Blend the onion, garlic and ginger to a paste using a little water, then heat the paste in the oil, stirring for a couple of minutes, without browning.
2. Stir in the spices and sizzle at low heat for about five minutes.
3. Mix the fish pieces and broccoli in, stirring carefully and add the coconut milk, salt, and water.
4. Mix well and bring to a low boil. Reduce heat, cover and cook for another five to eight minutes, depending on the size of the fish pieces.
5. Serve hot with rice or quinoa.

• 2 tblsp oil or ghee
• About 200 g paneer (made of 1 l milk and 1 dl yoghurt) in bite-size cubes
• 20 fresh curry leaves, if available, otherwise similar dried
• 2 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 1 onion, diced
• 2 large garlic cloves, chopped
• 1 tblsp ginger peeled and finely chopped
• 2 chilies, or to taste, in whichever way, shape or form available
• 2 tblsp tomato purée
• 1 tblsp garam masala
• 2 tsp ground coriander
• 1 tine coconut milk
• 200 g broccoli florets
• 1 tblsp tamarind paste or to taste
• Salt
• Garnish with fresh coriander if available.

Gently brown the paneer on all sides in the oil. Remove from the pan.

Crisp up the curry leaves in the same pan. Remove them from the pan to use as garnish.

Sizzle the mustard seeds and cumin seeds adding more oil if needed. Stir in turmeric and onion. Allow the onion to soften before stirring in garlic, ginger and chilies, followed by the tomato purée, garam masala and ground coriander after a further minute.

Pour in the coconut milk and tamarind, bring to a simmer, and add the paneer and broccoli. Simmer for five minutes.

Note – if you want to use okra, they need to be added a bit earlier than beans.

• 30 g sesame seeds, toasted
• 2 tblsp ghee
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 10 curry leaves, a couple of tblsp if they are dried and crumpled
• 3 large garlic cloves, chopped
• 400 g potatoes, scrubbed, each cut into six wedges
• a packet of beans from the freezer
• 1 tsp chili flakes
• 1,5 tsp tamarind paste
• 0,5 tsp ground turmeric
• Salt and black pepper

Sizzle the cumin and mustard seeds as well as the curry leaves in the oil, stirring until the seeds start to pop. Add the garlic.

Then add the potatoes, browning them for a couple of minutes, add a splash of water and cook for about ten minutes, covered. Add the beans, and if the potatoes stick to the bottom also another splash of water. Cook for a couple of minutes.

Add chili flakes, tamarind, turmeric, salt, black pepper and sesame seeds. Stir, cover, and cook until the potatoes are tender.

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