Recipes

Kadhi (yogurt curry):

• 1 ½ cups sour curd (full fat) or sour yogurt, 375 grams

• 3 cups water or add as required

• ½ tsp Kashmiri Chili Powder or Cayenne pepper

• 1 tsp Curry

• 1 generous pinch Wild Hing

• 1 to 1 ½ tsp Wind-Blown Sea Salt or add as required

• 8 Tbsp gram flour (chickpea/besan), 40 grams

• ½ tsp methi seeds (fenugreek seeds)

• ½ tsp Wild Mountain Cumin seeds

• 1 small red onion, thinly sliced

• 1 green chili, chopped

• 1 Tbsp + 1 tsp chopped ginger

• 1 Tbsp + 1 tsp chopped garlic

• 1 ¼ -1 ½ tsp salt, to taste

• 2 Tbsp chopped cilantro

Onion / Spinach Pakora:

• ½ cup chopped fresh spinach

• 1 cup thinly sliced onions (tightly packed) or 2 medium to large onions, 150 grams

• 1 cup besan (gram flour)

• ½ tsp Kashmiri Chilli Powder

• ½ tsp Curry

• ½ tsp carom seeds (ajwain)

• ⅔-¾ tsp Wind-Blown Sea Salt, or add as required

• ¼ cup water or add as required

• Any neutral oil, for shallow or deep frying

Kadhi tadka (fried spice topping):

• ⅓ cup chopped onions or 1 small to medium onion

• 1 Tbsp chopped ginger

• ¾-1 Tbsp chopped garlic

• 8-10 fenugreek seeds (methi seeds)

• 2 fresh green chillies, chopped or 1 teaspoon serrano pepper, chopped

• 1 tsp whole Wild Mountain Cumin seeds

• 1 generous pinch Wild Hing

• 8-10 curry leaves or 1 tsp Prasad’s Curry Leaf

• Any neutral oil or ghee to fry the tadka