So, todays restaurant day is over and it was a big success, thanks to you guys. People seem to like both the dishes but I felt that dahi aloo was may be preferred one, perhaps with potatoes it was a bit more familiar taste. I do have to say that when I was thinking of ideas for today there was a bit skepticism about kadhi, mainly because it could be an acquired taste, but I am glad that people enjoyed it too. So lets keep experimenting :) Staying on this yoghurt theme, I was just remembering that while growing up in India, my mother sometimes used to make yoghurt recipe (when she did not feel like making too complicated thing) by adding slightly sour yoghurt to sauteed onions and garlic with some basic spices. The trick here is to add yoghurt at very low heat to prevent splitting. To get more sourness, which also adds more flavor, I normally leave yoghurt in warm place (from few hours time to whole night). Happy cooking!
Posted on: Sun, 17 Aug 2014 18:56:27 +0000