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. […]
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.
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.