Comforting kadhi

 Indian Cooking  Comments Off on Comforting kadhi
Apr 132012
 
Comforting kadhi

Kadhi or curried buttermilk is a popular side dish from India that can also be enjoyed as a soup. It is consumed by villagers and urbanites. Kadhi is great served over rice or khichdi (or khichadi) – a delicious and healthy porridge made from rice, lentils and vegetables. In this photo, red cabbage was incorporated. […]

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Jun 292010
 
Potato and Tofu Curry with Coconut

I love to improvise and play around with Indian cooking. To me, spices are like paints for an artist. Therefore, cooking is more of an art rather than a science. I like to use what I think would taste good. I often replicate a method rather than using a specific recipe. Substitutions are a rule rather than exception in my kitchen. In this case, I made my version of potatoes and tofu, Indian style.

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Traditional alloo gobi (potatoes and cauliflower)

 Indian Cooking, Recipes, South Asian culture  Comments Off on Traditional alloo gobi (potatoes and cauliflower)
Jun 132010
 
Traditional alloo gobi (potatoes and cauliflower)

I had two heads of cauliflower to use up from my organic produce delivery and a lot of red potatoes. So the first thing I thought of for the two ingredients was alloo gobi. Sometimes, I add tofu, but this time I didn’t, since I was also making masoor dal, which would suffice for protein.

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Masoor dal

 Indian Cooking, Recipes, South Asian culture  Comments Off on Masoor dal
Jun 132010
 
Masoor dal

Masoor dal (red lentils/Egyptian lentils) cooks easily and is tasty. It can also be substituted by mung dal. This is an easy recipe that is sure to please. Although oil or ghee can be used, the ghee adds a richer flavor.

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Modified Cauliflower and Potatoes (Alloo Gobi)

 Books, Indian Cooking, Recipes  Comments Off on Modified Cauliflower and Potatoes (Alloo Gobi)
Mar 182010
 
Modified Cauliflower and Potatoes (Alloo Gobi)

Cauliflower and Potatoes Cooked with Fenugreek and Fennel Seeds (Alloo Gobi) is from “World of the East Vegetarian Cooking.” I’ve had this cookbook at least 20 years and it shows my love with its pages coming out and cooking stains. I’ve lovingly tried to put all the loose pages in order whenever they fall out.

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