Low-Oil Thai Green Vegetable Curry

The latest post on my blog is all about making Thai Green Curry from scratch. It is such a flavourful thing, yet super simple to make. Just get together the right ingredients, and the cooking is a breeze! It is a super flavourful dish, too. What’s more, the curry can be made with just 1 teaspoon of oil – what more do you need from a dish, eh?

Check out the recipe, just in on my blog!

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Thai Tom Yum Vegetable Soup

We love ourselves a well-made bowl of Thai Tom Yum Vegetable Soup. We opt for it whenever we visit a Pan-Asian restaurant, or I resort to ready-to-use packets (which aren’t great for health, I know!). Recently, though, I took the pain of hunting for authentic Thai ingredients like galangal, kaffir lime leaves, lemongrass, bird’s eye chillies and tofu, and made the soup from scratch. The effort paid off – the Thai Tom Yum Vegetable Soup turned out absolutely wonderful, quite close to the soup we have tied out and loved in restaurants. It was just the perfect salve for our tired throats (which have been coughing and coughing and coughing), and we loved it so much that I went on to prepare it quite a few times over and over again.

Check out the recipe, just in on my photo blog!

Pattarveliya| Patra| Gujarati Steamed Colocasia Leaves

Gujarati-style Pattarveliya aka Patra is a steamed snack made from the heart-shaped leaves of the colocasia plant. A delicious sweet and salty and spicy and tangy gram flour mixture is spread on these leaves, which are then rolled up and steamed. These rolls are then cut and tempered with a generous amount of mustard, freshly grated coconut, sesame seeds and coriander. Deliciousness! This is quite a healthy snack, too, to boot!

Check out my latest blog post for a step-by-step guide of how to make Gujarati-style patra. In my post, I have tried to demystify the process of prepping these leaves (which just needs a bit of practice and patience, anyway!). Do read and let me know what you think of it, will you?

Highlights: World On A Plate – 2018

The famed VR Bengaluru mall in Whitefield, Bangalore, saw a 3-day culinary festival, World On A Plate, happening between June 8 and 10, 2018. For the uninitiated, World On A Plate (popularly called WOAP) is one of Bangalore’s biggest foodie festivals, which aims to bring together food enthusiasts from all spheres, from across the globe – foodies, food brands, masterchefs, stalwarts from the food industry, restaurants, food critics, food bloggers and journalists, and the likes. I thoroughly enjoyed being a part of World On A Plate – 2018, the third edition of this festival, which happens to coincide with VR Two, the second-anniversary celebrations of VR Bengaluru.

Do check out my detailed post about the event, just in on my photo blog! 🙂

Bread Rolls| Bread & Mixed Vegetable Cutlets

Eid is just around the corner! Here’s wishing good times to all those who are celebrating! 🙂

Today, I present to you a recipe for Bread Rolls or Bread & Mixed Vegetable Cutlets that you can make for Iftaar, the routine breaking of the fast during Ramzaan. You can also make these on the occasion of Eid, a hearty and nutritious vegetarian snack, a snack that I have happy memories of.

Check out the recipe, just in on my photo blog! 🙂

Check Out The Summer Menu at Farzi Cafe, UB City!

At a recent bloggers’ table, a few of the city’s foodies (including yours truly got a sneak peek into the ongoing Summer Menu at Farzi Cafe’s UB City-Bangalore branch. The Summer Menu includes various exciting new drinks, dishes and desserts, all of them bearing the cafe’s signature off-beat presentation style. I tried out some of the vegetarian and non-alcoholic offerings from the Summer Menu, which will be available for a month or so more.

Check out my detailed post about Farzi Cafe’s Summer Menu, just in on my photo blog!

Head To Punjab Bistro For A North-Indian Extravaganza

People in Bangalore, I’m sure many of you will remember the iconic Punjab Grill right opposite Forum Mall in Koramangala, a high-end joint that used to offer some pretty good North Indian fare. Well, the restaurant has now been rebranded as Punjab Bistro, and is now even better! There has been a change in the management, the place has been given a facelift, and the menu has had a revamp, too. A few of us foodies in Bangalore recently had the opportunity to visit the newly re-done Punjab Bistro and check out the new menu.

Read all about our experience at the spankin’ new Punjab Bistro, just in on my blog! 🙂

Kashmiri Black Moth Daal Khichdi

The husband and I are suckers for bringing back local ingredients from the places we travel to, to cook with later in our home kitchen. This Kashmiri Black Moth Daal Khichdi was born from the ingredients we picked up on our recent trip to the beautiful Kashmir.

Walking along the row of shops outside the beautiful Jamia Masjid in Nowhatta, Old Srinagar, I discovered the Kashmiri black moth daal. It is a special type of lentil indigenous to Kashmir, packed with nutrients. Of course, I had to get some of it home to cook with in my kitchen. This Kashmiri Black Moth Daal Khichdi is the result!

This is such a keeper of a recipe, a one-pot meal that you can put together in minutes, yet super flavourful and power-packed. The black moth daal adds a lovely earthy flavour to the khichdi, while the Kashmiri ver masala I have used gives it a unique taste and colour. Do try out this recipe, just in on my photo blog!