Rajasthani kadhi, when prepared in a whole-food, plant-based (WFPB) style, reimagines a classic desert dish while honouring its roots in Rajasthan’s resourceful cooking traditions. Historically made with yogurt and besan in regions where fresh vegetables were scarce, its WFPB version replaces dairy with blended curd alternatives such as homemade cashew yogurt or unsweetened soy yogurt,…
Tag: #Rajasthani
Karonda Pickle
Karonda (Carissa carandas), also known as Bengal Currant, Christ’s Thorn, or Carandas Plum, is a spiky, evergreen shrub native to India but also found in Malaysia, South Africa, and other parts of Asia. Widely used in Rajasthan and other regions, it is primarily known for its role in pickles, though it can be used in…
Panchmel Dal (Mixture Of 5 Lentils)
How tastes change! I always liked the plain dals prepared in North India, but only with Indian flat breads. The thought of mixing a dal with rice was abhorrent to me. Not any more. I can now happily have dal-chawal (dal/rice). I have therefore been experimenting with different dals from the northern parts of India….
wholefoodplantbased 