Vegetarian Recipe Blog
The wonderful folks at CSN Stores have contacted me again and requested me to do a product review from one of their online stores. If you have not already visited CSN Stores then I strongly recommend doing so. They have about 200 online stores and …
Around this time of the year we get good and fresh methi/fenugreek in the groceries and I make sure that I stuff a bunch of them in the fridge. There are some, who do not like the intense or bitter cooked taste of the methi, …
For folks here in the United States hope you are having a pleasant thanksgiving long weekend. Unlike the hectic weekends we have been having over the past few weeks, we have been taking it easy and relaxing most of the time at home. The weather also has drastically changed, with temperatures sometimes reaching close to 0 C during nights and early mornings. Most of the time all I want to do is curl up with a book or a movie and sip on hot tea all day.
So that is what I did on the first day of the holiday when I just took it easy, cooked some pongal and watched some old sappy movies. The husband decided to spice up the food a bit and decided to make some spicy pickle. After looking for some recipes on the net, we finally settled for this one here. We were sure that the combination would tickle our taste buds and also provide from respite from the cold. We tried it and were pleased with the recipe; I am sure we will try it again soon.
I have already posted a version of Matar Paneer with Methi before. Usually this is the recipe I stick to, while making Aloo matar or Matar Paneer. But over the past few weeks, I have been experimenting with coconut milk and have been adding it …
Raw or Young Jackfruit as the name suggests is a smaller version of ripe jackfruit. It is called as ‘Kadgi/Chakko’ in Konkani and widely used in Konkani cooking. The raw jackfruit has mild flavor, with unique thick green texture and unlike the ripe fruit does …
If you are like me and have the perception that chutney usually means the one that is made of coconut and that it is eaten with idlis or dosas, then you will be in for a good surprise. For this chutney has no trace of coconut in it and can be eaten along with plain rice.
I learnt this recipe from my colleague Sudha, after tasting her delicious Lauki(Bottle gourd) chutney. She had brought the chutney along with rice and dosa and I was very pleased with the taste. I got the recipe from her and tried it during the weekend; since I did not have bottle gourd I used Zucchini instead.
The flavor of cooked zucchini is hardly felt in this chutney. It is overpowered by that of roasted cumin seeds, urad daal, garlic and chillies. To me it felt like regular coconut chutney, with similar consistency and the usual spicy tangy flavors. As a bonus this chutney is nutritious because this is just a combination of veggies and spices.
If you have never tasted this before, then I recommend you to try this once. Zucchini could be substituted with other bland vegetables likeLauki/Bottlegourd or even ridge gourd. This is simple to make and can be made with just regular ingredients on hand. Goes well with Idlis, Dosas, chapathi or with rice. This can be made ahead of time and stores well in the fridge for about a week.
Hope you all had a wonderful Diwali. We had a wonderful time with many of our friends making this Diwali a memorable one for us. Things have been pretty hectic at home and work and so I was not able to update posts at regular …