Simple traditional food can be so tasty, and often is comfort food for most of us. This delicious Arbi ki kadhi is one such dish. I made it in the Chhattisgarh style, though there is probably little variation in the method followed in most regions of India. The kadhi takes very little time to make and needs just the basic ingredients you usually have at home. There’s very little prep to be done -boiling and peeling the colocasia/arbi is the main ‘task’, apart from slicing onions. After that it is just whipping the ingredients together and putting the kadhi to cook. Curry leaves and cumin add flavour to the kadhi.
Tag: yogurt based
A foodie’s happiest times are when the berries are all around in abundance, gorgeously coloured: sapphire blueberries, startling pink strawberries, ruby red cherries, like jewels waiting to be snatched off the shelves in the grocery store or the farmers market. Deep red cherries are the hero of this so easy to make Cherry Compote Yogurt Parfait with Granola. It won me lots of brownie points at home. (more…)
Recipe 6 of my 100 Healthy Recipes Challenge: Yotam Ottolenghi’s recipes are usually easy to follow and delicious when made. This Cucumber Spinach Walnut Chilled Green Gazpacho is a a gorgeous cold soup made of fresh and raw ingredients such as spinach and cucumber, with yogurt, bread, olive oil, herbs and walnuts making up the medley of flavours. I have deviated slightly from the recipe in his Plenty Cookbook, using white wine vinegar instead of sherry vinegar, and a few other minor changes.
A simple and popular yogurt based dish, Boondi Raita is served as an accompaniment to biryani, pulav or tehri. This dish is even today a regular part of the meal in any home in Eastern Uttar Pradesh. Simple and quick to put together, specially if you have the boondi available. The black salt gives a distinct and pleasant flavour to the raita.
Hot phulkas with Kadhi Pakode, a very nice dinner on a rainy evening!
The first time I came across this dish was in Femina Magazine several years ago. This was a recipe described by a celebrity and I learnt words such as bagar for the first time. My recipe does not follow the one I read in the magazine, as that requires the bagar to be added to the kadhi in the end, while I actually add the curd basen mixture to the fried onions and condiments, and then do a ghee, jeera, mirch, tadka in the end . I use a lot of onions, and curd that is a day or two old. (more…)
You know how it is when since morning nothing goes right? Woke up with a headache when there was so much to do. Business appointment got cancelled for the 3rd time in as many days.I hadn’t done my weekly veggie shopping and it was too late to order online in time to prepare lunch. New driver didn’t turn up for work so I couldn’t go to the store. However Bangalore weather decided to be merciful after the oppressive humidity of the last few days, and there was a pleasant breeze blowing in from my kitchen balcony. The Chinese chimes were ringing like mad. So I decided to get rid of my ill humour and make one of my favourite meals – Capsicum Morekuzhambu.