Again a long time gap and this time motivation came from yesterday`s lunch that I had agreed to cook. Soon after bfast checked with Kids and wife that Kadhi and rice is good for lunch and I was nominated  to do the honors. I started with all my vigor only to realise about 3/4 of the way that there is no boondi (ready made gram flour balls) (my kids don`t like normal pakodi ( Gram flour fritters). Wife immediately played her usual trick "why did`t you ask before starting(despite granting her blessings for me to go ahead with Kadhi). Did I hear some of you long suffering husbands say "you got that right".
Anyway now it was matter of pride and my inward and outward search started, only to discover a long lost packet of Haldiram`s samosa in our Larder(actually a shelf in the garage) and bingoooooooooo
All went well afterwards and result is here to be shared among all
Enjoy
BTW I am not on commission from Haldiram`s , although khayyal accha hain (idea is good )      


Samosa Kadhi 

Ingredients:

Besan (Chick Pea Flour)   500 gm
Natural Yogurt    500 gm
Water 1.5 liter
Fenugreek (Methi) seeds    1 tbs
Cumin (jeera) seeds 1 tbs
Mango powder (amchur) 1tbs
Turmeric (Haldi)     1 tsp
Salt according to taste
Mild chilli Powder 1 tsp
Carom seeds (Ajwain) 1/2 tsp 
Spinach Frozen 1 small block or fresh chopped 100 gm 
sweet corn kernels 150 gm
Onion Diced  X 2 
Haldiram small samosa  1 Packet long life one 

Directions:

Sieve  besan in a large bowl or karahi ,mix yogurt ,(I used a electric whisk, but hand held manual whisk or even your own clean hands could easily be used ) . Add 500 ml water mix and let it rest
Place karahi or transfer contents of bowl into a Karahi and place on medium fire   
Mix methi seeds with 6 tbs water and microwave for 2.5 minutes
Keep an eye on the besan and yogurt mix, keep stirring it and after about 20 minutes add 1/2 of the remaining water, haldi , cardamon seeds  
After 5 minutes add onion, spinach  and liquid with Methi seeds , keep stirring( I had continued to use electric whisk and unknown to my wife created a Little splatter)  
Another 10 minutes and it is time to add remaining water, salt, sweetcorn.
after 5 minutes add these little wonderful samosas and reduce heat 
In the mean time heat some cooking oil in a little vessel to prepare Tadka  that  translatesas "tempering." It is a method widely used in Indian cuisine, in which whole or ground spices are heated in hot oil or ghee and the mixture is added to a dish. Hot fat has an amazing ability to extract and retain the essence, aroma and flavor of spices and herbs and then carry this essence with it when it is added to a dish. American cooks are familiar with tempering as a way of heating and cooling chocolate. No relation. )
once oil is hot about 2 minutes add cumin and let it starts spluttering and turn off heat add chilli powder and introduce(or pour on  )  to the kadhi in the kadhai or whatever vessel you used.
Serve  immediately with Boiled rice and enjoy the admiration