Recipe: Kadai Aloo Gobi Kadai Aloo Gobi is a flavourful, delicious dhaba or restaurant style side dish that is usually served with roti, naan or paratha. Kadai means wok, aloo is potato and gobi is cauliflower. The vegetables are cut into chunks and shallow fried in some oil and kept on the side till required. The curry or masala is prepared and the veggies are added. Then it is allowed to cook for a while so that the spices infuse into the vegetables. It is also known as aloo gobi ki sabji. Generally, this sabji or curry is prepared in a kadai or wok. Since I use a magnetic induction stove the concave base of a kadai is meant for such stoves. I have yet…
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Continue ReadingRecipe: Baked Vegetable Chimichanga Baked Vegetable Chimichanga is deliciously healthier version, filling and quite easy to make. Generally, chimichanga is deep fried. It is a fried burrito. To make it a bit healthier I bake them, don’t add rice and add little cheese. That reduces the amount of carbs. Also I tend to fold them a bit like envelopes. That way you get more filling and gets baked evenly as opposed to rolled ones like burrito. Follow the recipe and bake the chimichanga, shallow fry or deep fry. Memories We were introduced to Chimichangas by hubby’s cousin Nerali. We were invited to their place for dinner and she made chimichanga for us. She deep fried them and we thoroughly enjoyed the meal. After that made…
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Continue ReadingRecipe: Dim Posto | Bengali Egg Curry Dim Posto is a traditional, popular Bengali style of egg curry made in a creamy, rich gravy consisting of poppy seeds. Dim In Bengali is Eggs and Posto is poppy seeds. This curry has is mild with an earthy nutty flavour. The main flavour profile of this curry is poppy seeds, mustard oil and green chillis. This egg curry recipe is actually very easy to prepare. Memories I had first made this dim posto or Bengali Egg Curry as a part of the Recipe Swap Group which was initiated by Jolly Makkar owner of Homemade Recipes and Vidya Narayan of Masala Chilli. For the month of February 2019 (14/02/2019) my partner was Sujata who blogs at Batter Up…
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Continue ReadingRecipe : One Pot Ravioli Soup One Pot Ravioli Soup is a super easy, loaded with flavours, comforting and filling soup. Add any vegetables and ravioli of your choice. Top it up with some cheese and enjoy a different kind of hot dinner. Pasta and soup all rolled into one. Please note that the recipe given below serves 4 as a side dish and 2 as a main meal. Sharing One Pot Ravioli Soup Recipe With Sunday Funday Group I am the host for this weekend and just as well I chose Soups as the theme. A few weeks ago hubby and I cam down with this really nasty flu. It took forever to get over it. Still have that lingering dry cough. When hubby…
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Continue ReadingRecipe: Bateta Ringad Nu Shaak Bateta Ringad Nu Shaak is a basic, popular, easy to make potato and aubergine curry. This Gujarati style curry, sabji or shaak is usually prepared as a side dish to khichdi and kadhi. Or when made with a bit more sauce or gravy it can be easily enjoyed with some rotli or paratha. With simple spices, bateta ringad nu shaak cooks pretty fast in a saucepan or the pressure cooker. I like to prepare it in the pressure cooker as we like the eggplants to become a bit mushy. Bateta is the Gujarati word for potatoes and ringad is eggplant, aubergine or brinjal. More About Bateta Ringad Nu Shaak The ratio of potatoes and ringad varies from family to family.…
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Continue ReadingRecipe: Puff Pastry Pizza Pockets Puff Pastry Pizza Pockets are like mini pizzas with your favourite toppings wrapped in a crispy, flaky pastry. Hubby and I love these pockets as we are able to combine our two favourites – pizza and puff pastry. Sharing Puff Pastry Pizza Pockets Recipe With Sunday Funday Group For this weekend Amy suggested “Let’s make pizza! Share your favourite homemade pizza or a twist on pizza using classic pizza ingredients in another dish!” I opted for a twist of the pizza by including our favourite toppings in a puff pastry. Initially, I wanted to make actual pizza but I couldn’t stop thinking of the pizza pockets we get as a snack on the British Airways flight. I simply love…
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Continue ReadingRecipe: Sama Pulao Sama Pulao is a simple, healthy, filling, one pot meal that is generally prepared during the Hindu Fasting Days like Navratri, Ekadashi, Ram Navmi, etc. Sama, samak chawal, moriyo, barnyard millet is widely used during fasting. Though the name has the word millet it is not a true millet. Actually it is a grass seed much like quinoa but smaller. How Come We Can Eat Barnyard Millet During Fasting And Not The Other Millets? Barnyard millet, sama is not a true millet. It is a variety of grass, whose seeds we consume. The scientific name is Echinochloa esculenta. Other varieties of millets are classified as grains. Why Include Barnyard Millet In Your Diet? Firstly it is gluten free. easy to digest rich…
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Continue ReadingRecipe: Bharli Vangi Bharli Vangi is Maharashtrian Style stuffed brinjals. This delicious dish is made by stuffing small brinjals with coconut, spices and roasted peanuts. Generally enjoyed with roti, paratha, bhakri or rice. This curry can be a bit dryish or with some gravy. I opted to make the dryish version. In Marathi vangi is brinjals or eggplants. Bharli means stuffed. Sharing Bharli Vangi With Shhh Cooking Secretly Group July theme was Stuffed Vegetables hosted by Seema. Though a bit time consuming, stuffed vegetables can be the star of any meal. I toyed with stuffing bell peppers, jalapeño, tomatoes but finally eggplants or brinjals won as we love them stuffed. You May Like These Stuffed Vegetable Recipes Ingredients Required For Bharli Vangi…
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Continue ReadingRECIPE: Kenyan Style Corn Curry Kenyan Style Corn Coconut Curry is a creamy, spicy, delicious vegan curry. Corn cobs are cut into smaller pieces and cooked in a tomato and coconut based curry. The fun part of this curry is that after biting off the kernels you can use the corn to mop up the curry and suck it. To do that, the curry obviously has to be thick and not watery. Tender Yellow |White Pearls Rains or monsoon mean fresh corn in India while it appears in abundance during summer in Canada. . Yellow or white they are both very tender, milky and taste very nice during the rainy season. Roasted, boiled or in a curry form. Call it anything you like, corn, maize,…
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Continue ReadingRecipe: Mushroom Poutine Mushroom Poutine is a vegetarian version of the classic poutine dish. The mushroom gravy does not contain any beef or chicken stock. Fries are served with mushroom gravy and cheese curd. What Is Poutine? Poutine is a classic Canadian dish which consists of crispy fries, squeaky cheese curd topped with a gravy. It is a popular comfort food, with different textures and full of flavour. Poutine originates from the state of Quebec. Pronounced as poo-tin, it is a slang word for mess. Many places claim that poutine originates from their place but it originates from the rural Quebec way back in the 1950’s. Types Of Poutines While the traditional poutine is gravy made with chicken and beef stock, fries and…
