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The Place where you can learn How to make Desi Food which is prepared from our traditional methods.

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Authentic Indian Kadhi Recipe: A Comforting Yogurt Curry

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Kadhi is a classic North Indian dish known for its creamy, tangy flavor and soothing texture. Made with yogurt, gram flour (besan), and aromatic spices, this comforting curry is often paired with steamed rice or soft rotis. Here’s an easy recipe to make restaurant-style kadhi at home! Ingredients (Serves 4): For the Kadhi Base: 1.5 cups plain yogurt (whisked) 4 tbsp gram flour (besan) 1 tsp turmeric powder 1 tsp red chili powder (adjust to taste) 1 tsp salt (or to taste) 4 cups water For the Tempering (Tadka): 2 tbsp ghee or oil 1 tsp cumin seeds 1 tsp mustard seeds 1/2 tsp fenugreek seeds (methi) 1 pinch asafoetida (hing) 8-10 curry leaves 2-3 dried red chilies (broken) 1 medium onion (finely chopped, optional) 1-inch ginger (julienned) 2-3 green chilies (slit) Optional Add-ins: Pakoras (fried gram flour fritters) for Punjabi-style kadhi Boiled vegetables like carrots or peas Method: 1. Prepare the Kadhi Mixture: In a bowl, whisk yogurt until smooth. Add gram flour, turmeric, red ch...
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Indian Chole Recipe (Spiced Chickpea Curry)

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A classic North Indian dish, best paired with bhatura, naan, or rice! Ingredients : (Serves 4-6) 1 cup (200g) dried chickpeas (kabuli chana), soaked overnight 1 black tea bag or 1 tsp tea leaves (for color, optional) 3 tbsp oil or ghee 1 bay leaf 2-3 cloves 1-inch cinnamon stick 1 tsp cumin seeds 1 large onion, finely chopped 1 tbsp ginger-garlic paste 2 large tomatoes, puréed 1 green chili, slit (optional) 1 tsp turmeric powder 1 tbsp coriander powder 1 tsp cumin powder 1 tsp red chili powder (adjust to taste) 1 tsp garam masala 1 tsp amchur (dry mango powder) 1 tsp chole masala (optional, but recommended) Salt to taste Fresh cilantro, chopped (for garnish) Lemon wedges and sliced onions (to serve) Instructions: Cook the Chickpeas: Drain soaked chickpeas. Add to a pressure cooker with 3 cups water, tea bag/tea leaves (tied in muslin cloth), and ½ tsp salt. Cook for 4-5 whistles (or simmer in a pot for 1.5–2 hours) until tender. Discard the tea bag. Reserve the cooking liquid. Prepare...
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