Kichri, Savoury Yogurt

1. Add 1/2 tub plain Yogurt, 1/4 tsp turmeric, 1 tsp fine jeera masala, 1 Tbsp chana flour, salt to taste, 3/4 tsp chili powder, 2 grated carrots and 1/2 tsp coriander masala to a bowl. Mix until everything is well combined and there are no obvious lumps of chana flour.
2. Add 4 Tbsp oil, 1 tsp crushed garlic, 1/2 tsp whole jeera seeds and 8 curry leaves to a pot over medium heat.
3. Let the garlic, jeera seeds and curry leaves cook until the garlic is lightly browned and fragrant. This is your vagaar. Don’t let the garlic go too dark and bitter.
4. Lower the heat and slowly add the prepared Yogurt mixture to the hot vagaar, stirring continuously. The Yogurt can catch or split if it hits very high heat, so this is one place where taking your time helps.
5. Stir in 1/2 packet coconut powder and keep stirring until the Kichri is hot and thick. If it becomes too thick, add 1/2 cup milk a little at a time until you get a thick, spoonable consistency. It shouldn’t be watery.
6. Let the Kichri heat through gently rather than boiling it hard. Once it is hot and thick, remove it from the heat.
7. Stir in 1/4 cup chopped dhania and serve warm.

Kitchari, Rice

1. Add 1 finely chopped onion and cook until softened and lightly golden.
2. Add salt to taste, 1 1/2 cups washed rice and 1/2 cup washed moong dhal. Stir everything together for a minute or two for the rice and dhal get coated in the onion and oil.
3. Add 3 1/2 cups water and bring to a gentle boil.
4. Reduce the heat, cover the pot and cook until the rice and moong dhal are tender and the water has been absorbed, about 20 to 25 minutes. If the rice needs a little more time, add a small splash of water and continue cooking.
5. Turn off the heat and leave the Kitchari covered for 5 minutes before fluffing gently with a fork.
6. Kitchen note: The exact amount of water can vary depending on the rice and how much moisture is left after washing. Start with 3 1/2 cups and add a little more only if needed.

Aloo Fry, Potatoes

1. Heat 3 Tbsp oil in a large frying pan over medium heat.
2. Add 1/4 tsp mustard seeds and let them heat until they begin to pop.
3. Add 5 cubed potatoes, salt to taste, 1/4 tsp turmeric, 1/4 tsp cumin and 1/4 tsp chili powder. Stir well so the potatoes are coated in the spices and oil.
4. Cook the potatoes over medium heat, turning them every few minutes so they brown without catching. If they’re browning too quickly while still hard in the centre, lower the heat and cover the pan for a few minutes.
5. Once the potatoes are tender and nicely cooked through, stir in 2 Tbsp chopped dhania.
6. Serve hot.

Masala Fish

1. Add 1 Tbsp coriander seeds, 6 cloves garlic, 6 red chilies, 1 Tbsp jeera, the juice of 1 lemon, 1 tsp turmeric and salt to taste to a mortar and pestle or food processor.
2. Grind everything into a thick paste. If your chilies are very dry and the paste isn’t coming together, add just a tiny splash of water.
3. Coat 1 kg fish thoroughly with the masala paste. Cover and let it marinate for at least 20 minutes. If you have more time, 1 hour in the refrigerator gives the flavours more time to settle in.
4. Heat 3 Tbsp butter in a large frying pan over medium heat.
5. Add the marinated fish and cook until browned on the outside and cooked through in the centre, turning carefully once or twice. The cooking time will depend on the thickness and type of fish, but most pieces will take about 4 to 6 minutes per side.
6. Serve the Masala Fish hot with the Kichri, Kitchari and Aloo Fry.