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!

Advertisements

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?

Bread Rolls| Bread & Mixed Vegetable Cutlets

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

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! πŸ™‚

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!

Chamba Chukh| Red Chilly Pickle From Himachal Pradesh

The Chamba Chukh is a fiery dried red chilli pickle from the Chamba Valley in Himachal Pradesh.

Several variations of the chukh exist throughout Himachal Pradesh, I hear, while the basic ingredients remain the same. The version I made is hot too, but I tried to even it out by adding lots of lemon juice and some jaggery. The result was a delectable chukh, which makes for a beautiful accompaniment to rotis, idlis and dosas, a lovely spread for nachos, pizzas, sandwiches and rolls.

I love how it jazzes up a dull dish, adds a zing to otherwise bland dishes. The chukh travels really well too, and can be stored for up to a month.

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

 

Bread Pizza With Chutney| Indian-Style Pizza

Have you tried making Indian-Style Pizza with hot green chutney? You must, if you haven’t already!

I make it with whole wheat bread, home-made hot green chutney, loads of veggies and a smattering of cheese, and it turns out absolutely fantabulous! It is super-duper delicious and healthy (if you choose to ignore the cheese), and takes minimal effort to make. This Indian-Style Pizza makes for a wholesome dinner for busy weekdays or lazy weekends, when you want to cook something hearty without stressing yourself out too much.

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

Mixed Vegetable Roti With Home-Made Multi-Grain Atta

These Mixed Vegetable Rotis are my go-to dish, for those times when I want to make something healthy and filling at home, but want to cook just one dish. They are super wholesome, because I make these rotis with home-made multi-grain atta and put tonnes of veggies into them. The Gujarati touch I add to these rotis – ground garlic, ginger and green chillies, sesame seeds, a bit of curd and sugar – take the flavour up several notches. Some shredded mint leaves and finely chopped coriander goes in there too, hiking up the taste quotient even further.

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