kadhai

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The kadhai is very useful for so many different kinds of preparations: frying, stir-frying and much more.

Archive 2007-04-01 Nupur 2007
It sends shivers down the spine of the 'kadhai' which serves as an untempered Chinese wok.

Archive 2008-07-01 bhags 2008
It sends shivers down the spine of the 'kadhai' which serves as an untempered Chinese wok.

'Bing' on target bhags 2008
Bring on that huge "kadhai" (wok) of oil, and send those foods for a swim!

Archive 2005-08-01 Nupur 2005
The center should become shiny only then it is cooked and ready to be removed from the kadhai before you start again with the second appam.

Archive 2008-10-01 Anjali 2008
The center should become shiny only then it is cooked and ready to be removed from the kadhai before you start again with the second appam.

I Swear I Make Better Appams Anjali 2008
Heat a kadhai/wok dry roast the dry grated coconut along with all the powders adding one at a time and frying intermittently except the garam masala.

Mushroom Cashew Tomato Curry Anjali 2007
It was fascinating to see the pot bellied cook dipping a lota in the huge kadhai of milk and pouring it from a height as the milk foamed.

Malpua Anjali 2007
In a non stick kadhai, heat oil and add asafoetida first.

Archive 2009-07-01 2009
Indeed, a particular kind of North-Indian stir-fry (highly popular in restaurants) is named after the kadhai!

Archive 2007-04-01 Nupur 2007