Protein Rich & Flavour Packed Salad

July 30, 2014 in Beans & Pulses, Competitions, Salads

1 August 2014 is around the corner and “oh my word-talk about being nervous” I just have so much going on and yes I also have found time to be nervous & worry & stress about this “bloggers/media mystery basket cook off”. I also have to admit very often some of my best creations have come from my own mystery basket-“whats in the fridge” or “whats in the pantry” kinda basket.

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Good Food & Wine Show

July 25, 2014 in Competitions, Food Shows, Uncategorized

I received this email @ 10.45pm and I am oh so excited and still trying to come to terms with this opportunity

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Sindhi Kadhi

July 22, 2014 in Nourishing Drinks

While researching “Gujarati Kadhi” I came across Sindhi Kadhi, something that I had not heard of previously and it really perked my interest. For me it would be perfect served piping hot during winter and nice and chilled for summer-obviously you would use winter and summer veggies respectively.

Sindh is one of four provinces of Pakistan and home to the Sindhi people and it is also known as Mehran amongst the locals. Sindh the province and its people derived their name from the river Sindhu- (name of the river before independence), since independence the river has been named Indus River and this river that passes through the middle of the entire province. The word Sindhu is of Sanskrit origin and means “river/stream” and its new modern name Indus-was derived from the Greeks who had conquered Sindh in 325 BC under the command of Alexander the Great and referred to it as Indos and hence it is now called Indus. Sindh is bordered by Baluchistan in the west, Punjab in the north, Arabian Sea in the south and by the Indian states of Gujarat and Rajasthan in the east. The province of Sindh is populated predominately by Muslims with sizable Hindu, Christian, Parsi and Sikh minorities

To Read More & The Recipe Click Here</a>

SK21

Gujarati Kadhi

June 17, 2014 in Nourishing Drinks

For all those reading this and have no clue what “KADHI” is—it is simply a yoghurt based gravy dish that is thickened with chick pea flour and tempered and then simmered with some exotic Indian spices. Kadhi! – Every region in India has their own way of preparing kadhi – you get Punjabi kadhi, Rajasthani kadhi, Mahrashran kadhi and Gujarati kadhi. Kadhi is a really unusual combination of ingredients and flavors – but then like all other Indian dishes – it packs in immense flavor and more often than not has nutritional benefits as well. Kadhi!-This very traditional Gujarati dish-is prepared with a clever combination of spices, yoghurt/sour milk/buttermilk and chick pea flour. Gujarati kadhi is one of the best recipes of Gujarati cuisine and the authentic recipe is a combination of flavours, spices and etc. put together centuries ago by someone with a vast knowledge of cooking with Gujarati spices. The Gujarati kadhi uses less chick pea flour, a careful blend of spices and the trade mark sweet and sour taste with a relatively thinner consistency compared to its counterparts from around the country. In Uttar Pradesh pakoras, or vegetarian koftas (made with a mixture of minced beans lentils), or a variety suitable steamed veggies are also sometimes added to the kadhi-to enhance the already flavorful kadhi and it is generally served with rice or roti. For me the Gujarati Kadhi is at its very best when served with Kichdi (rice (only basmati) cooked with split green lentils) and alloo (potato) fry. Kadhi and Kichdi is a very popular combination of amongst the villagers of Gujarat and I can assure you this humble meal and its flavors will tantalize your taste buds.

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K & K3

Gujarati Cuisine

May 21, 2014 in Uncategorized

This should have been my first ever blog post–purely because my recipes are mostly inspired by Gujarati Cuisine-the cuisine I grew up with and the cuisine I am most passionate about, however this post just touches the tip of the iceberg-on the subject “Gujarati Cuisine”
Gujarat – the home of Lord Krishna and Mahatma Gandhi –is a state in western India. The state of Gujarat has been geographically divided into 4 regions – North and South Gujarat, Kathiawad and Kutch, and with different regions come slight variations in the cuisine and these variations come in the form of eating habits, preparation techniques and climatic differences. Gujarati cuisine has distinct tastes of various individual spices-as a spice blend/mix is never used-the various spices are always kept separate and used as and when necessary. Each of Gujarat’s regions bring their own style to Gujarati Cuisine however retaining the distinctively sweet, salty, spicy and tangy taste all at the same time, and making Gujarati cuisine unlike any other Indian cuisine.

CLICK HERE TO READ MORE ABOUT THIS CUISINE AND SOME RECIPE LINKS

Chick Pea & Baby Leaf Salad

April 16, 2014 in Salads

The famous quote “Necessity is the mother of all inventions”, and for me “Necessity” has been the backbone behind most of my creations as well. My sons have embarked on the “high protein, high fat, low or no carb diet”.

For me it has been virtually impossible to create dishes that are absolutely “carb free”, as all lentils, chickpeas, beans, legumes and etc. have carbs in them-nonetheless I continue trying, and hence this invention of this salad-one fine Sunday I went into the kitchen to prepare lunch and I was told “please surprise me with something really good – not the usual run of the mill stuff with Indian spices – make it interesting – use some imagination” and this is where I thought I need to pack it with tons of flavour – and yes no Indian spices or herbs – what then do I use – I had to rummage through my pantry – put on my “necessity of creation cap” and Voila – this is my creation:-

Chick Pea Sald 8

FOR THE RECIPE-CLICK HERE

Dhal Puri

April 7, 2014 in Breads & Rotlis

At last the vegetarian, has a post for meatless Monday

Roti, Puri, Paratha and etc. are all types of Indian breads made from stone ground wholemeal flour traditionally known as “Atta flour”. Atta flour has its origins in India, Pakistan, Bangladesh, Nepal and Sri Lanka; however it is consumed all over the world today, and become a staple amongst people in countries like Fiji, the Southern Caribbean (Trinidad and Tobago, Guyana), Mauritius and right here in South Africa as well(these are places that have a huge Indian population). Atta flour forms the base of rotis, puris, naans & etc., and sometimes different types of flour (chick pea flour, lentil flour, rice flour & etc.) or even spices and herbs are added to jazz it up. The various types of Rotis, Puris, Naans and etc. form an integral part of Pakistan and Indian cuisine-generally no meal is complete without some type of roti or puri.

FOR THE RECIPE AND TO READ MORE-CLICK HERE

My Holiday

March 27, 2014 in Uncategorized

Yes I am only posting the experiences of my December 2013 holiday now, well in between my return and now life and family responsibilities took preference. During the month of February 2014 – I welcomed my very first grandchild-my precious granddaughter, who is now just over a month old. Every moment with her is a treasured and special moment.

My Holiday

2013 was a year filled with UPS & DOWNS – and my amazing family sent me on holiday to a “holistic retreat” in the South of India, it was a wonderful holiday and just the perfect end to a difficult year. Early on the 6th December 2013, my sons mother in law and I set of on this wonderful holiday-the journey was quite tiring (learnt and found out about a much easier and quicker route for next time).


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Something New & Oh So Amazing

February 12, 2014 in Breads & Rotlis

My Le Creuset Crepe Pan

Le Creuset and the rest of the world refer to it as a “Crepe Pan”, but for me it is a TAVA from HEAVEN!!! Yes it is – I have used a number of different types of pans as Tavas, I have even used the traditional heavy Tavas – but none work as well as this “Genius Crepe Pan” from Le Creuset. Over the festive season – I have tried and re-tried a number of traditional Indian breads and pancakes using this pan and “oh my word”—each time I tried something new – using the Le Creuset Crepe Pan (My Wonder Tava), the pan just never seized to amaze me.

FOR RECIPES AND TO CONTINUE READING CLICK HERE

Hello 2014

January 7, 2014 in Vegetables

To all my readers-My wish for you is “An abundance of Peace, Harmony, Good Health & Contentment”< “Here! Here! 2014”. For me 2014 is going to be a great year – I am going to be welcoming my very first grandchild – I am sure there nothing better than becoming a “grandparent”. Hopefully all you have just as exciting things to look forward to and 2014 will be great for you to.

Now onto "Foodie News" and the apparent “food trend for 2014 is eat healthy”, and this fits perfectly into the ethos of my blog. I will ensure that majority of my blog posts are in keeping with “healthy eating”, and my recipes will highlight just how tasty and delicious ‘vegetarian meals/dishes’ can be.

Stay tuned for interesting, healthy and Oh So Delicious vegetarian dishes!!

NB-all the images used in this post have been sourced from the internet