Indian Cuisine
Dahi Ki Kadi
Paratha and Puri
Non-Veg Curries
Dal and Soups
Biryani and Pullao
Dry dishes and Kababs
Chaat and Snacks
Chutney and Raita


For the Bhajiyas:

3/4 tbsp besan (gram flour)
1/4 tsp red chillipowder                                                                   1pinch soda-bi -carb
1/4 tsp turmeric powder
Oil for frying
salt to taste

For the Kadi:

2 cups Beaten Curd
2 tbsp Besan
1/2 tsp Turmeric powder                                                                    
1tsp Green chilli paste
1 1/2 tsp Ginger-Garlic paste
Salt to taste

For the Baghar:

2 tbsp Oil
2 broken Red Chillies
1/2 tsp Jeera
A few Curry Leaves


Mix all the ingredients of bhajiyas.

Add enough water to make a thick batter.

Deep fry  the bhajiyas in hot oil,remove and set aside.

Mix the besan with the beaten curd.

Add 2 cups water, Ginger-Garlic paste, green

chilli paste and turmeric powder. Blend well .

Place the kadi over heat and add salt to taste.

Stir and allow it to simmer.

Heat oil and add jeera, allowing it to splutter.

Add the red chillies and curry leaves.

Pour the baghar over the kadi and then add the bhajiyas.

Simmer for two minutes. Serve along with hot rice.

Vandana Dubey's Recipe Site.