Aubergine is such a versatile vegetable that can be added to so many different curries. My favourite is aubergines and potatoes but this week I wanted to make aubergine and fenugreek and dumpling (muthiya) Read More …
This mixed vegetable curry with aubergines, vaal papdi or valor and fenugreek used to be a favourite of my parents. These three vegetables are considered healthy as they are low in carbohydrates. My dad was Read More …
Puris and potato curry is a common combination in a lot of Gujarati homes and it gets eaten as breakfast, dinner or lunch. Now that a lot of children are going to University, a lot Read More …
As mentioned on my several fasting Posts, On the days Hindus fast, there is a list of foods that they are “allowed” to eat. The list – often referred to as farali food – includes Read More …
Jeera Rice can be served in lots of different ways and my favourite is with a curry especially this Cannellini beans curry. Plain rice is something we tend to make regularly but when we want Read More …
Whenever I am shopping, I always like and pickup any recipe leaflets or magazines left for customers to pick up. This week, Waitrose had a leaflet with this recipe and it looked really interesting. I love Read More …
I tend to make curries at least 3 times a week so like to make concentrated basic tomato curry sauce which can be added to curries and dalls when required. It saves me the preparation Read More …
Karela (Bitter Gourd) are really bitter and an acquired taste. My mum made this curry every week as it is one of the vegetables considered very healthy for diabetics. My dad was a diabetic so Read More …
I love cooking Okra as it’s such a fast vegetable to cook. I have always cooked okra as a spicy curry without adding any water or tomatoes to it. Lately, quite a few friends have Read More …
The split val beans make a nice curry which is rich in protein. Val ni dall has a slightly stronger lentil taste than mung dall. Another quick dish made in the Instant Pot (IP). The Instant Pot Read More …
