This Punjabi dish was part of my tiffin box for a Monday lunch and actually was the first time I am trying Kadi. Every time I make a North Indian dish, I am a bit nervous because I don't have even the experience of tasting of those traditional ones and the judges having their acquired tastes on these dishes, I have to be very careful. Anyway my first trial wasn't disappointing. The crew liked it, with one feedback, that it is little different than the authentic Punjabi kadi, but as you know kadi is made in all parts of India with a difference based of each place's spices. Even Kerala has a similar version, our own Mooru curry or Pulisery resembles the Kadi in most of the things. So the kadi I prepared was with pakoras, which is made from palak. What else we need right, on a rainy day than hot chai and pakora. Palak is yet another favorite of mine, you know because it is healthy, low calorie food and I make lot of sabzis with it , also chop, puree it and add to my r...