Anshu's Food Odyssey

Loaded with a medley of flavors - little spicy, subtly tangy and mildly sweet, Gujarati Kadhi is one of the most easiest and delicious kadhi recipes made across India. Though I grew up eating the classic Punjabi Kadhi Pakora that used to be made in our household quite often, however, in recent times, I must say, I have developed a certain fondness for this beautiful and comforting Gujarati Kadhi, which is not only tasty but also very light on the palette. Pair it with simple boiled rice or khichdi (as most Gujaratis do) and you are all set for a hearty meal.   To all those who are not aware what a kadhi is, it is basically a yogurt based curry thickened with gramflour and tempered with some basic Indian spices. The style of preparing the kadhi is slightly different in Northern and Western parts of India. The Punjabi Kadhi, which comes from North India, uses somewhat more quantity of gramflour compared to the Gujarati Kadhi, which has its origin in the Western India. That is the r

Kadhi is a popular delicacy from the Indian cuisine that is made using gram flour and yogurt as a base. Having said that, the recipe of this luscious and beautiful curry differs from region to region and from every household to household. Coming from the Punjabi family, for us, Kadhi Pakoda has always meant a sour and spicy kadhi, which essentially has the soft onion or palak/spinach fritters dunked into the luscious gramflour-yogurt gravy. And I guess, most of the Punjabi households make the kadhi in a similar manner...  However, if you have ever had kadhi at a dhaba or a street-side restaurant, you would have noticed that the pakodas added in the kadhi doesn't make use of onions, spinach or any other vegetable.  The pakodas are more like phulkis (plain and soft gramflour dumplings), which are spiced with just a handful of spices and some ginger for the rustic flavor. Despite of that the kadhi is simply delectable and the spicy tadka with whole lots of crushed dhaniya seeds ma

Come Navratris, and I am all set to go on a feasting mode 😁. While people fast during these 9 auspicious days, I am quite the opposite and love binging on an endless variety of gastronomic delicacies that leave my palate all satisfied and contented with their divine taste and aroma. And on my special Navratri menu, apart from 'Kuttu ke Pakode', 'Samak Pulav' and ' Sabudana Khichdi ', the recipe which takes the top position is this exotic " Kuttu ki Kadhi " that is off-course made using kuttu or buckwheat flour. Now what makes this kadhi even more interesting is its crispy pakodas (fritters) that are bursting with an added tartness and flavor of faalsas or black currants. Trust me, just a small addition of these tiny little balls of sweet-citric juices, elevate the taste and flavor of the kadhi to another level. If you have never made use of faalsas in such a way, try it now and I promise, you will not be disappointed. Coming to the recipe,