Fish Kadhi


Hello and welcome to my cooking corner again. Today I am going to share a recipe of Fish Kadhi. I think it is a simple, fulfilling dish which is best served with plain rice. I made it today for my daughter, Ambika who is very fond of kadhis. It is really a good one to be had at lunch and I hope you will make it too. It can be made with any fish, preferably fillets but here I have used a fish called Shrimp Scad. So let’s start with it—


  1. Shrimp Scad(or any other fish)-1
  2. Gram Flour-50 gms
  3. Curd-200 gms
  4. Onion-1
  5. Green Chillies-2
  6. Salt-According to taste
  7. Turmeric Powder-1/2 tsp
  8. Red Chilly Powder-1/2 tsp
  9. Asafoetida-A pinch
  10. Coriander Powder-1/2 tsp each
  11. Garam Masala-1/2 tsp

For the tempering:-

  1. Cumin and Black Mustard-A pinch
  2. Bay Leaf-1
  3. Asafoetida-A pinch
  4. Cinnamon-A small stick
  5. Clove-2
  6. Cardamom-1
  7. Vegetable Oil-2 tbsp


Step 1

Wash and marinate the fish with salt and turmeric powder. Finely chop the onion and green chilies. Take curd in a bowl and beat it well with a beater adding some water. Check the curd and see that if it is slightly tangy, add a pinch of sugar or if it is too fresh then mix in a pinch of salt.

Step 2

DSC03401_20181217214137174.jpgTake a pan and add all the tempering ingredients in it. Add finely chopped onion and green chilies and fry till onions are browned. Now add the spices that are, salt, turmeric powder, red chilly powder, coriander powder and lastly garam masala and saute for a minute. Then add gram flour and saute it also for half or one minute. Now add the beaten curd to the pan and keep stirring on a low or medium flame for two minutes. Let the kadhi simmer for two more minutes and then add the fish in it.

Our Fish Kadhi is done. Garnish it with chopped cilantro or kasuri methi. Serve it with steamed rice,potato-fenugreek stir fry, and some lemon wedges.

Friends do try the recipe. Share your comments and feedback. Till then have a great week. Healthy cooking, happy living!!!


Shallow Fried Potato And Onion Kadhi


Hello and welcome dear friends to my cosy cooking corner. Today I.m sharing with you a very simple but wholesome recipe of Shallow Fried Potato And Onion Fritters In Kadhi with you. It’s made in no time, is tasty and is the perfect substitute for dals to make our lunch idea different and special. So let’s start with it—

Ingredients:-For the potato and onion fritters:

  1. Potato-1(big)
  2. Onion-1
  3. Gram Flour or Besan-200 gms
  4. Salt-According to taste
  5. Turmeric Powder-1/2 tsp
  6. Red Chilly Powder-1/2 tsp
  7. Coriander Powder-1/2 tsp
  8. Vegetable Oil-For shallow frying
  9. Chat Masala-1 tsp

For the kadhi:-

  1. Gram Flour-200 gms
  2. Yoghurt-250 gms
  3. Asafoetida-1/2 tsp
  4. Salt-According to taste
  5. Turmeric Powder-1 tsp
  6. Red Chilly Powder-1 tsp
  7. Coriander Powder-1 tsp
  8. Garam Masala-1 tsp
  9. Vegetable Oil-1 tbsp
  10. Curry Leaves-5-6
  11. Kasuri Methi-1/2 tsp


Step 1

Wash, scrape and cut the potatoes and onions in a round shape. Blanch the potatoes for two minutes.

Step 2

To make the fritters, take a bowl and add gram flour in it. Also add the other ingredients, salt, asafoetida, turmeric powder, red chilly powder, coriander powder and using water make a thick batter from it.

Step 3

Now, dip the blanched potatoes and onion rings in the batter and shallow – fry them till they are brown and crisp. Sprinkle some chat masala over them and keep aside.

Step 4

To make the kadhi, take a bowl and add the given amount of yoghurt and gram flour in it. Whip the batter.

Step 5IMG-5311

Heat a kadhai and add oil to it. Now add cumin and asafoetida, curry leaves,kasuri methi and next add the spices, salt, turmeric powder, red chilly powder, coriander powder,garam masala in it. Add the whipped batter and keep on stirring while pouring the batter in the kadhai. Add some more water if needed. Simmer on a medium flame for two minutes.

Step 6

When the kadhi is boiled, drop the potato-onion fritters just before serving as they tend to break if put in the kadhi long before serving.

NotePoints:-1. The yoghurt used in this recipe should preferably be neither too tangy nor too fresh. This will make the kadhi taste better.

Our Shallow Fried Potato And Onion Kadhi is done. Serve it with steamed rice, stir-fried veggies, and poppadums.

Friends do try the recipe at home. Share your comments and feedback. Have a great week. Till then healthy cooking, happy living!!!


Plain Pakora Kadhi


Hi dear friends. Welcome once again. Today I’ll share with you guys a common, very likeable dish of Bihar called Pakoda Kadhi or Bari Kadhi. Its one of my favourites and is really a healthy treat for everyone. I have learnt this recipe from my maternal grandmother and really make it very frequently. It’s super tasty, creamy, slightly spiced and will make moods perfect and fine. Friends do try this dish. I know you will like it well enough to make it again and again. It’s my favourite idea of having a great afternoon, full of taste and fun. So let’s start—

Ingredients:-For making the pakoras:

  1. Gram Flour or Besan-250 gms
  2. Cumin or Jeera – A pinch or 1 tsp
  3. Asafoetida or Hing – A pinch
  4. Vegetable oil – 2 tbsp
  5. Baking Powder – 1 tsp

For making the gravy or sauce:

  1. Besan – 1 1/2 tbsp
  2. Curd or dahi (whipped) – 2 cups
  3. Cumin or Jeera – 1 tbsp
  4. Asafoetida or Hing – A pinch
  5. Bay Leaf – 2
  6. Red Chilly Powder – 1 tbsp
  7. Cumin powder – 1 tsp
  8. Garam Masala – 2 tsp
  9. Salt – According to taste
  10. Turmeric Powder – 1 tsp
  11. Water – 2 cups
  12. Kasuri Methi – 1 tsp


Step 1

Take the given amount of besan in a bowl.

Step 2

To this bowl, add a pinch of cumin or jeera and a pinch of asafoetida or hing.

Step 3

Then to this bowl add 2 tbsps of oil and 1 tsp of baking powder.

Step 4

Now add water to the bowl and make out a thick batter of pouring consistency. To get fluffy pakoras it is necessary to beat the batter with hand or non-electric beater for 20 minutes. But do not whip it up or beat it in a mixer grinder or the pakoras will not be fluffy.

Step 5

Now heat vegetable oil in a skillet and when it is quite hot, start to take small portions of the batter in your hands and drop them in oil one by one till the skillet gets full. Deep fry the pakoras, slightly brown them and take them out on a tissue paper to absorb extra oil. Let it rest. The pakoras are ready thus.

Step 6

For making the gravy or sauce

Take the given amount of curd and whip it in a whipper.

Step 7

Take a skillet and put some oil in it. For tempering add 1 tbsp of cumin, a pinch of asafoetida or hing, bay leaf, red chilly powder, cumin powder and kasuri methi and then add 2 cups of water to it. Now add the fried pakoras to the water and close the lid of the skillet.

Step 8

When the pakoras become soft add the whipped curd and then add some garam masala, turmeric powder and close the lid and let it boil for some time.

Step 9

Then lastly add salt to the dish and the plain pakora kadhi is thus ready to be served.

Note Points-1. Use only fresh besan for best results.

2. Use slightly sour curd.

3. Do not use an electric beater for beating the besan batter.

Do try this recipe at home friends. It’s super tasty, super tempting. Do share your comments and feedback and get queries resolved. I am sure you will all like this recipe as it will truly justify your efforts. Have a great weekend, till then happy cooking!!!