Shonali Advani
Shonali Advani is a trained journalist with 16 years of experience in news, content, and communications. She has worked with marquee media brands like BCCL's The Economic Times and Network18's Entrepreneur Magazine in Bengaluru. She has been working as an independent consultant for the last four years managing content and communications for various consumer-centric brands. Shonali holds a BA (Hons) degree in History from the prestigious Lady Shri Ram College for Women (Delhi University) and a Post-Graduate Diploma in Journalism from Asian College of Journalism (ACJ).
Chef's Recipes
View Ingredients
Ingredients
- Besan (gram flour): 1 cup (soak ⅓ cup in a large bowl of water)
- Tomatoes (grated or finely chopped after removing the skin) : 4 (medium)
- Green chillies: a few to taste
- Green coriander leaves (finely chopped): As per taste
- Turmeric powder: 1 tsp
- Salt to taste
- Sugar: one tsp (optional)
- Red chilli powder: To taste
- Curry leaves: a few
- Jeera (cumin seeds): 2 tsp
- Methi (fenugreek) seeds: 2 tsp
- Garlic: 2–3 cloves
- Tamarind: a small round piece size of a lemon. (Soak and squeeze out thick juice)
- Potatoes: 2 (medium, each cut into 4 pieces)
- Carrots: 2 (medium, cut a bit thick)
- French beans: a few
- Gavar (cluster beans): a few
- Drumsticks: 2
- Cauliflower: 1 medium size, cut into florets
Sindhi kadhi
Sindhi kadhi is a delicacy among Sindhis and this recipe is from my maternal grandmother that has been passed down to…
