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  • AFGHANI BAINGAN

    AFGHANI BAINGAN

    Afghani baingan served in a dish

    AFGHANI BAINGAN

    Eggplant in tomato based gravy and spices, topped with yoghurt
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    Equipment

    • Knife
    • Chopping board
    • deep round pan ( kadhai)
    • Ladle
    • Pot with a lid
    • bowl for mixing
    • Whisk and spoons

    Ingredients
      

    veggies:

    • 2 large eggplants (thin slices)
    • 100 g Onions (sliced)
    • 200 g Tomatoes ( chopped)
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 2 tbsp Green coriander leaves
    • 1-2 Green chillies

    seasonings:

    • 1 tsp salt
    • ½ tsp haldi powder ( turmeric powder)
    • 1 tsp red chilli powder
    • 1 tsp cumin seeds

    For yoghurt:

    • 2 cups yoghurt
    • ½ tsp salt
    • 1 tsp dill ( soya leaves) It’s optional to use for added flavors
    • ½ cup milk ( optional or if needed)
    • 2 tbsp oil ( for the gravy and some extra for shallow frying the eggplant slices)

    Instructions
     

    • In a fry pan, shallow fry the sliced eggplants on medium high flame. Make sure they are golden on each side. Place them on kitchen tissue after frying them.
    • In a separate pan, heat 2tbsp oil splatter cumin seeds and fry the sliced onions till golden. 
    • Add the tomatoes, ginger garlic paste with salt, turmeric and red chilli powder. Fry the masala until the tomatoes are softened. Cover and cook on low medium flame to protect the moisture and not make it too dry. If at any point you feel it’s too dry, add some water just enough to make it saucy.
    • Add the fried eggplants, gently mix in the gravy or with ladle just spread the masala on each piece whilst in the pan. Keep the flame low. Cover and cook on low medium for couple of minutes.
    • The idea is to soften the eggplants and blend with the gravy. This shouldn’t take longer than 6-8 minutes. Switch off the flame and let it cool.
    • Whisk the yoghurt and add salt with dill. Add some milk, if needed, to make a flowy consistency.
    • In a rectangular serving dish spread the aubergine gravy and top it with yoghurt mixture. Finish with the garnishing. 

    Notes

    • This doesn’t need to be warmed up before serving. Leave it in the fridge and serve cold for a refreshing taste. Tastes equally good with naan, parathas ( flat breads) or rice
  • AFGHANI MEATBALL SOUP

    AFGHANI MEATBALL SOUP

    Final dish

    AFGHANI MEATBALL SOUP

    Lightly spiced tomato based soup prepared with chicken mince, chick peas and kidney beans
    This delicious soup was made by one of my friends, since then it has been my favourite. I had to share and give her credit for introducing this to me! 
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    Servings 5

    Equipment

    • Knife
    • Tin opener
    • Chopping board
    • mixing bowls
    • Pot with a lid
    • sieve
    • Ladle
    • soup ladle
    • Pressure Cooker ( optional )

    Ingredients
      

    For soup

    • 1 Can of tomatoes/400g (pulverised) 
    • 1 Can of chick peas/240g boiled chick peas
    • 1 Can of red kidney beans/240g boiled kidney beans
    • 200 g boiled egg noodles (use brown noodles for healthy option)
    • ½ bunch chopped coriander leaves
    • 1 ½ tbsp olive oil
    • 1 medium sized onion (chopped)
    • 1 tsp salt (adjust to taste)
    • ½ tsp crushed chilli flakes (add more if you want more spice)
    • ½ tsp coriander powder
    • 1 tsp cumin powder
    • 1 tsp crushed garlic
    • 1 tsp crushed ginger
    • ¼ tsp garam masala (optional)

    For meat balls

    • 500 g chicken mince
    • 1 medium sized onion (chopped)
    • 1 tsp crushed garlic
    • 1 tsp salt
    • 1 tsp chilli powder
    • 1 tsp cumin powder

    Instructions
     

    Pre preparation

    • Marinate the chicken mince with all the ingredients for meat balls.
    • Boil the egg noodles according to packet instructions and set aside.
    • If using dried chick peas and kidney beans, soak them for couple of hours and boil them. It will take about 40-45 mins approximately in the pressure cooker.

    For soup

    • In a pot, suate onions, garlic and ginger in olive oil.
    • As soon as the onions change their colour add tomatoes and fry for 2-3 minutes. Add the dry spices-chilli flakes, coriander powder, cumin powder and salt. Fry for few minutes until the tomatoes are softened and release water.
    • When you see the oil starts to separate, prepare small balls of the mince and add to the pot one by one. Make sure the fried masala is not completely dry, if it is add little water and keep the flame low at this point. This is to avoid the balls from sticking to the pot.
    • Give the pan a slight shake from time to time while adding balls to ensure they are not sticking to the bottom. 
    • After adding the balls, close the lid and continue cooking on medium heat.
      Meatballs added to the masala
    • The mince will release water which will help to simmer cook. Let it cook for about 20 mins until the mince is completely cooked. You can always add little bit of water at any time if need be to prevent it from sticking. Do not cook on high flame.
    • After the mince balls are cooked, add boiled chick peas and kidney beans, fry for few minutes to blend the flavour in the added beans. 
      Add the beans
    • Now add 2 cups of water. Let it cook together so all the flavours blend in together, for about 10 – 15 minutes. Add noodles just in the last few minutes of cooking. This is to prevent them for being over cooked. Its best to keep the flame medium. Finally garnish with chopped coriander and garam masala (optional). 
      Final dish

    Notes

    • If you don’t want to use tinned beans, it’s a good practise to boil and keep some chick peas, kidney beans or any other beans that you use in your cooking in the freezer as it’s time consuming to soak and boil them. They come in handy when making quick soups or salads.
       
  • ALOO GOSHT

    ALOO GOSHT

    ALOO GOSHT

    A stew type curry originating from northern India. Flavourful blend of meat and potatoes in Indian spices.
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    Servings 6

    Equipment

    • Knife
    • Chopping board
    • Pot with a lid
    • Ladle
    • Blender

    Ingredients
      

    • 1 kg lamb/chicken
    • 500 g potatoes (cut into halves)
    • 250 g med size onions (sliced and deep fried)
    • ½ cup oil
    • Whole garam masala (6 green and 3 black cardamom, 3”cinnamon stick, 8cloves and 8 peppercorns and 1 bay leaf)
    • 4 tbsp yoghurt
    • 3 tsp ginger paste
    • 3 tsp garlic paste
    • 2 tbsp dhania powder (coriander powder)
    • 3 tsp Red chilli powder 
    • 3/4 tsp haldi powder (Turmeric powder)
    • Salt to taste

    Instructions
     

    • In a pan add oil and splatter the whole garam masala. Fry lamb/ chicken in it along with yoghurt and ginger garlic paste. Fry until the water released from the meat dries completely. This should be done on medium to high flame. 
    • Alongside prepare a paste of the fried onions using a blender. Once the meat is fried add the dry spices, fried onion paste and continue frying for few more minutes until oil separates. Keep stirring occasionally.
    • If using chicken, add potatoes at this stage and continue frying. When the oil begins to separate add 3 cups of water (approximately) and let it cook on high flame for 4-5 minutes. Once the gravy starts bubbling, lower the flame and cover it with the lid. Let it simmer for at least 20 minutes. Check, if the chicken and potatoes are tender switch off the flame. Also taste the seasoning at this point. Finish off by adjusting the quantity of water according to the desired consistency of the gravy.
    • If using lamb, add 3 cups of water (approximately) and let it cook on high flame for 4-5 minutes. Once the gravy starts bubbling, lower the flame and cover it with the lid. Let it simmer for at least 25-30 minutes. Check, if the mutton is about 80%cooked, add potatoes and fry with gravy on high flame. Keep stirring. The water will start drying and the oil will also begin to separate. 
    • Add approximately 3 cups of water and bring it to a boil. When it starts boiling, cover and simmer cook on low medium flame for another 15 minutes (approximately) or until the potatoes and meat is fully cooked. Taste the seasoning at this stage. Finish off by adjusting the quantity of water according to the desired consistency of the gravy.
    • Serve with fresh naan !

    Notes

    • This quantity of red chilli powder will give a moderate level of spice in the gravy. You can adjust it according to your taste. 
    • Add 5-6 green bullet chillies if you wish to, just 8-10 minutes before switching off. 
  • ALOO TIKKI CHAAT

    ALOO TIKKI CHAAT

    ALOO TIKKI CHAAT

    CrispyPotato patty with a peas filling topped with yoghurt and a variety ofchutneys/dips – a very famous Indian street food
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    Ingredients
      

    Veggies:

    • 1 kg potatoes (boiled)
    • 400 g peas (boiled)

    Other ingredients:

    • ¾ cup poha (flaked rice)
    • Its optional to use butI definitely wouldn’t want to make my patty without this. Adds a perfect crispyouter layer to the patty.
    • 3 tbsp cornflour
    •   1 tbsp oil Extra oil for shallow frying the patty
    • ¼ tsp asafoetida
    • 2 tsp gram flour (besan)

    Seasonings:

    • 1 tsp salt (or to taste)
    • 1 tsp chilli powder
    • 1 tsp cumin seeds powder (zeera)
    • 1 tsp fennel seedspowder (saunf)
    • 1 tsp dried mango powder (amchoor powder) or chat masala

    Fordips

    Forgarnishing (optional)

    • Thin crispy Potatosticks
    • Pomegranate seeds

    Instructions
     

    Patty

    • Wash and soak poha in a bowl of water for about 5-10 minutes.Sieve and drain the water. Let it stay in the sieve for few minutes until allthe water drains.
    • Mash the boiled potatoes. I prefer to grate them rather than usinga masher as it’s quicker to get a smooth texture.
    • Add poha, cornflour and mix it together properly. Form like adough and keep aside.
    • In a pan add oil. When warm add asafoetida, peas with all the seasonigsand fry for few minutes.
    • Add some water, cover and cook for 10-15 mins. Open the lid anddry out all the water (if any).
    •  In a separate pan dry roast the gram flour for few minutes untillight brown.
    • Mix the gram flour in the cooked peas and mash them completely.
    • Once cooled, divide the mixture into small portions and prepareround shape balls.
    • Divide the potato mixture into small portions (bigger than the peaballs). Watch the video attached to form the tikki.
    • Heat oil in a deep pan. Enough to shallow fry the tikki. Fry thetikkis in batches on medium high flame. Turn sides whilst frying until goldenbrown and crisp on each side. Fry all and keep aside.
    • Tikkis can be prepared to this stage before serving.
    • At the time of serving, heat a pan and brush some oil. Flatten thetikki with your palm and cook on each side. This will give a really crispy andcrunchy outer layer. It takes literally few minutes to do this process. Turnand fry on both sides.

     Serving suggestions:

    • Prepare the chat asshown in the video below

    Notes

    • Patty can also be made without the filling.
  • ALOO SAMOSA

    ALOO SAMOSA

    Samosas

    ALOO SAMOSA

    A popular Indian snack – crispy homemade pastry with potato and peas filling
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    Equipment

    • 1 wok commonly known as karahi
    • 3 mixing bowls
    • 1 Pot with a lid or a pressure cooker for boiling potatoes
    • 1 Turner
    • 1 slotted spoon used for lifting foods from the hot oil when frying
    • 1 Rolling Pin
    • 1 sieve
    • 1 cooling rack
    • 1 Knife
    • 1 chopping. oard

    Ingredients
      

    PASTRY

    • 750 g Plain flour
    • 125 ml oil 
    • 250 ml water ( approx)
    • 1 tsp sat
    • 1 tsp ajwain (carom seeds)

    FILLING

    • 1200 g Potatoes
    • 2 tsp whole zeera ( cumin seeds)
    • 2 tsp saunf ( fennel seeds)
    • 1 tsp cumin powder
    • 1 tsp dhania powder ( coriander powder)
    • 2 tsp amchoor powder or chaat masala ( dry mango powder)
    • 2 tsp red chilli powder
    • 1 1/2 tsp salt
    • 4 tbsp oil

    FRYING

    • 250 ml cooking oil This is approximate quantity. Adjust according to the size of the wok ( karahi) you are using

    Instructions
     

    PASTRY

    FILLING

    • Boil potatoes using a pot or a pressure cooker.
    • Drain the water through the sieve. Let it rest for 10-15 mins.
    • Peel and cut the potatoes into cubes.
    • In a wok, add ghee, splatter cumin and fennel seeds.
      Splatter seeds
    • Add dry spices – coriander powder, cumin seeds powder, red chilli powder, dry mango powder and salt followed by potatoes
      Add spices
    • Mix all well and let it cook on very low flame for 15-20 mins to make sure all flavours blended in together. Keep turning every now and then. 
      Add boiled potatoes
    • Filling
    • MAKING THE SAMOSAS
    • Roll and cut into smaller portions.
    • Roll each portion and cut it into half.
      Rolled portions
    • Hold in your palm and shape it like a triangle.
      Triangular shape
    • Place the filling in between the triangle and push it in. This will give a round shape to the samosa
      Fill it either filling
    • Pinch from the bottom and close from the top. Watch the video carefully. Its important to pinch the top and seal the samosa properly so the filling does not come out whilst frying the samosa.
    • Fill in the samosas as shown in the video.

    FRYING

    • Heat oil in the wok(karahi) over medium flame. Pour enough oil so that the samosas can be fully submerged while frying.
    • Keep turning the samosas constantly so they fry evenly and develop a beautiful, light golden color. This should take about 8 to 10 mins on medium flame. Completely avoid frying them on a high or a low flame.
    • When fried, take them out on a cooling rack.
    • Serve with tamarind chutney and Green chutney

    FREEZING TECHNIQUE

    • Fry the samosa until half done. approximately 6-8 mins. Take them out from the oil. Let them cool down completely. Now put them in a freezer bag ready to freeze.
  • AFGHANI TANGRI

    AFGHANI TANGRI

    AFGHANI TANGRI

    chicken drumsticks/niblets marinated in spices and grilled
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    Ingredients
      

    • 12 Chicken drumstick/niblet (you can also use a whole chicken cut into 10 pieces)
    • A piece of coal

    Marinade:

    • 2 tbsp cooking oil
    • 2 tbsp Ginger garlic paste
    • 1 tsp Salt (adjust to taste)
    • 1 tsp vinegar
    • 1 tbsp Fresh cream
    • 2 tbsp thick yoghurt
    • 1 tsp Black pepper powder
    • 2 tsp Dried fenugreek leaves (kasuri methi)
    • 2 tsp Lemon juice
    • 6-8 Cashews
    • 3 Green chillies

    Instructions
     

    Pre-preparation

    •  If using whole chicken pieces or drumsticks, make deep cuts with a knife. If using niblet, this is not needed. I am using chicken niblet in the recipe here. 
    • In a pan, on a very low flame, roast dried fenugreek leaves for 2-3 minutes. Dry grind to make a powder and set aside
    • Soak cashews and green chillies in boiling water for 5-10 minutes. Grind the two together with the water to make a fine paste

    Marination

    • Marinate chicken with all the ingredients in the marinade section and set aside for at least 2 hours.
    • Place the coal on a flame until it starts burning. Then use a tong to put it on a piece of foil or a small bowl and place it in between the marinated chicken pieces. Pour butter ghee over the coal. As you can see the smoke coming out, cover it tightly with a lid. This will give a smoky flavour to the chicken.
    • This process can be done before or after setting aside the marinated chicken pieces.

    Cooking

    • Now place the chicken in a covered pot for cooking. Start cooking on a high flame, after few minutes when there’s enough steam, lower the flame to medium heat. Check after 20-25 minutes, if the meat is tender, carefully take the pieces out. The meat should not fall apart from the bones. Cook the remaining masala in the pot. Once it thickens use a brush to coat the pieces on both sides with the leftover masala.

    Grilling5

    • There are few ways to do this. You can grill on a pan at high flame with 2 tsp of oil before serving. Keep turning to get a burnt look.

    OR

    • Place a grill on the flame and grill the pieces directly on the flame. Keep turning to get a grilled look on all sides.
    • Serve with green chutney!
  • ACHAAR GOSHT

    ACHAAR GOSHT

    ACHAAR GOSHT

    An authentic curry which combines soft cooked meat and pickled flavours with some heat
    Serves 4-5 people
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    Equipment

    • Pot with a lid /pressure cooker
    • Ladle
    • Chopping board
    • Knife

    Ingredients
      

    Meat and veggies:

    • 1 Kg lamb/1 chicken/1 kg beef (Its best to use meat with bones)
    • 5-6 green bullet chillies
    • 3 medium size onions (sliced)
    • ½ cup cooking oil (preferable to use mustard oil)
    • 2 tsp ginger paste
    • 2 tsp garlic paste
    • 2 tsp zeera (cumin seeds)
    • 2 tsp saunf (fennel seeds)
    • 2 tsp kalaunji (black onion seeds)
    • 1 tsp methi (fenugreek seeds)
    • 1 cup yoghurt

    Dry spices:

    • 3 tsp dhania powder (coriander powder)
    • 2 tsp chilli powder
    • ½ tsp haldi (turmeric powder)
    • Salt

    Instructions
     

    Method:

    • Whisk the yoghurt and keep aside.
    • In a pot, heat oil and splatter the 4 seeds-cumin, fennel, black onion and fenugreek seeds. Add onions and fry till golden brown.
      splattered seeds
    • Put in the meat with ginger garlic paste and fry till all the water released from the mutton dries out.
      add gingrer garlic paste
    • fried meat
    • Once the water is all dried, add all the dry spices and continue to fry until oil separates.
      addall the spices
    • Add I cup water and give it a boil. Once it starts boiling cover and simmer cook on low medium flame till the meat is tender and cooked.
      add water
    • It should take about 20-25 mins if using chicken, about 35-40 mins if using mutton or beef. The cooking time will vary according to the quality of the meat used.
      cover and cook
    • When the meat is tender, stir-fry and dry out any water.
    • When you can see the oil beginning to separate, add the beaten yoghurt and bullet chillies.
    • Mix it in, when it starts to bubble and the yoghurt is blended in you will be able to see the oil floating on the top.
    • You can adjust the consistency of the dish as per your preference.
    • Continue cooking for few more minutes if you want a fried look or switch the flame as you begin to see the oil at the top if you want to finish with a semi dry gravy.

    Serving suggestions

    • Its suggested to finish off with a silky finish, tastes delicious with fresh naans or parathas (Indian bread)
  • EGG FRIED RICE

    EGG FRIED RICE

    EGG FRIED RICE

    Stir fried rice with Chinese seasonings
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    Servings 3

    Ingredients
      

    • 2 cup boiled rice ( basmati or Jasmin rice)
    • 2 tbsp cooking oil
    • ½ cup boiled mixed vegetables (carrots, peas and beans) 
    • 2 eggs (optional)
    • 1 tsp butter (for scrambled eggs)
    • ¼ cup chopped spring onions
    • 3 cloves garlic (optional) finely chopped

    Seasonings-

    Salt

    • 1 tsp black pepper powder
    • 1 tsp crushed chilli flakes
    • 1 tbsp light soya sauce (use half the quantity if using dark soya sauce)
    • 1½ tsp flavour enhancer (ajinomoto)

    Instructions
     

    • Beat the two eggs together and add some salt in it. In a pan put butter and pour beaten eggs. Stir it constantly whilst cooking. It should take about 2-3 mins to cook the eggs and keep aside
    • In a wok add cooking oil, saute chopped garlic (if using). When its golden and crisp add the vegetables and scrambled eggs, or whatever you are using with the rice. Fry for a minute and then add boiled rice followed by all 4 seasonings and soya sauce. Mix it gently and leave it on low flame for about 6-8 minutes. Turn the rice few times in between. This will help blend in all the flavours. Finally add spring onions. 
    • In the picture above I have used basmati rice and only egg to make the rice.

    Notes

    • you can also add boiled chicken, prawns or beef strips.
  • FRIED CHICKEN (kfc style)

    FRIED CHICKEN (kfc style)

    FRIED CHICKEN (kfc style)

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    Ingredients
      

    For marination

    • 1 chicken (approximately 800g-1kg)
    • 1 tbsp tomato ketchup
    • 2 tsp maggi masala
    • 2 tsp ginger garlic paste
    • salt
    • 2 tsp chilli powder
    • 1 tsp Black pepper powder
    • 3 tbsp butter milk
    • (To make it at home, just add 2 tsp lemon juice in a ¼ cup milk.)

    For Frying

    • Cooking oil for deep frying 
    • Plain flour for coating (approximately 500g)

    Instructions
     

    • Marinate the chicken with all the ingredients in the marinate section. Leave aside for at least 3-4 hrs if possible. 
    • Coat each piece of chicken with flour then dip in water and then again dip in flour. Meanwhile heat the oil for frying. Fry the coated pieces in the oil. First at high heat when the coating gets crisp on top then on medium for about 6-8 minutes so the chicken gets cooked from inside. Before taking out the pieces from the oil, keep the flame high again for 1min or so and then take it out. Place it on a wire rack to drain the excess oil. This helps to maintain a crispy outer layer on the chicken.
    • This recipe can also be used to make spicy fried wings. You can adjust the level of spice according to your taste. 

    For the dip

    • Mix in 3 tbsp of mayonnaise with 1/4 tsp honey and 1 tbsp of sriracha sauce or any other red hot chilli sauce. 

  • Kadhi

    Kadhi

    Deep fried fritters dipped in a yoghurt based curry madewith gram flour and spices in Punjabi style
    Print Recipe
    Servings 6

    Ingredients
      

    For the curry(kadhi)

    • 2 tbsp oil (traditionally cooked inmustard oil but you can use any cooking oil)
    • 1 tsp Cumin seeds (zeera)
    • ¼ tsp Fenugreek seeds (methi dana)
    • 4-5 curry leaves (optional)
    • 50 g onion or ½ cup (sliced)
    • 2 medium/220g tomatoes (chopped)
    • 1 tbsp green chillies (chopped)
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 tbsp red chilli powder
    • 1 tsp turmeric powder (haldi) 
    • ½ cup/75g Gram flour (besan)
    • 2 cups/500g Yoghurt
    • Salt to taste (approximately 2-3 tsp)

    For the fritters(pakoras)

    • 1 cup/150g Gram flour
    • 1 cup/100g Sliced onion
    • 2-3 green chillies (chopped)
    • 50 g Coriander leaves (chopped)
    • 50 g Spinach leaves (optional)
    • 1 tbsp crushed ginger
    • 1 tsp salt (adjust according to taste)
    • 1 tbsp crushed red chilli flakes (adjust according to taste) 
    • 1 tsp dry fenugreek leaves
    • ⅛ tsp or a pinch of baking soda
    • Cooking oil for deep frying

    For Tempering

    • 4 tbsp oil (traditionally mustard oilis used but you can choose any cooking oil of your choice)
    • 1 tsp cumin seeds
    • 3-4 dried whole red chillies
    • ½ tsp red chilli powder

    Instructions
     

    For the curry (kadhi)

    • In a pot, heat oil, suatecumin and fenugreek seeds until you could smell flavours for about a minute.Add onions and green chillies fry till slightly golden. Add ginger and garlicpaste, red chilli powder, turmeric and salt. Add curry leaves as well if using.Fry this masala for 2-3 minutes until oil separates. Do not overcook theingredients. Once the oil starts to separate switch off the flame.
    • On the side, add 1 cup yoghurt to the gram flour and whisk it together.
    • Then add the rest of the yoghurt and about 6 cups of water (1 cup watermeasures 160ml). Mix it in nicely and pour it onto the fried masala.
    • Start the flame and keep stirring in. Continue to stir in until it comesto a boil (to avoid lumps). When the mixture starts boiling, turn the flame lowand let it simmer for at least an hour on a low to medium low flame until youget the right consistency.
    • We are looking for a runnygravy consistency because it gets thickened once the fritters are dipped in. Itgets thicker when cools down. You will also see sides of the pot getting alayer of kadhi sticking to it. This is the sign of the kadhi(curry) almostgetting done. Whilst cooking half the way, you can taste and adjust theseasoning.

    For the Fritters (pakora)

    • Mix in all the ingredientsfor the fritters and use water to make a batter. While making a batter rememberit shouldn’t be too thick because then the fritters will turn out hard and nottoo runny as it will make it harder to give a shape. Use just enough water tomake the batter where the flour is just nicely wrapped around all thevegetables used. Too much of gram flour and less vegetables (onion and spinach)will also make the fritters hard.
    • Heat oil in a deep round pan (kadhai) and fry the fritters in batches ofyour desired size. Fry them on medium high flame to get a crispy outer layerand soft from inside. Fry all the pakoras and set aside.

     For Tempering

    • Heat oil in a pan, add cumin seeds, dried red chillies. When lightbrown, switch off the flame. Add red chilli powder when the flame is switchedoff.

    Serving Kadhipakora

    • There are few ways to serve this traditional dish:
    • · At the time of serving, pour hot kadhi (curry) in the serving dish,add pakoras and garnish with the tempering. This is how its normally served inrestaurants.
    • · Once the kadhi is ready add the pakoras to the hot kadhi, mix it ingently and leave it aside. Garnish with the tempering. In this case, if at thetime of serving the curry gets too thick you can add some boiling water toloosen the consistency.