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Fat Labrador Cafe - A unique find in a bustling city like Pune!

Posted by Nevs Kitchen....Curry,Masala and More..http://currymasalaandmore.blogspot.com.au/ February 27, 2019

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Ho Chi Minh Vietnam Food Journey

Posted by Nevs Kitchen....Curry,Masala and More..http://currymasalaandmore.blogspot.com.au/ February 26, 2019

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Nevs Kitchen....Curry,Masala and More..http://currymasalaandmore.blogspot.com.au/: This is a group for my Blog Nev"s Veg Kitchen Indian Curry Masala & More I hope you enjoy it. I will share my recipes, life experiences that revolve around food and other trivia. Please do stop by for a culinary experience of a different kind and I hope my blog inspires you to cook the same way I have been inspired to cook and write about it. Enjoy and Inspire!!

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Paneer with Peanut Sauce

Paneer (Indian cottage cheese) is my absolute favourite. I can have paneer in any shape or form. But paneer curry is my fav, and I keep trying to reinvent it all the time. So here is one version with a thick peanut gravy. Paneer with peanut sauce copyright@nevskitchen Ingredients: 1 Large Onion 2-3 Garlic cloves 1-2 Red chillies or just use chilli powder 1 tbsp Coriander powder 1/4 Cup Roasted Peanuts 250g Paneer cut in cubes 2 tbsp. Oil Water for cooking Fresh coriander for garnishing Method: Cut paneer pieces into cubes and add to a bowl with normal water. In a blender pot add onion, garlic, peanuts, chilli and coriander powder with some water. Make into a paste. Heat oil in a pan, add the paste and mix well. Cook for 5 mins, stirring well, until oil starts to separate. Add salt to taste. Drain the paneer cubes and add to the mixture . Add as much water as you like to get the consistency of your choice. Mix gently. Cook uncovered fo

Spaghetti with garlic & peanuts aka Spaghetti Aglio e Olio

This is one of the easiest & tastiest comfort food recipes that I am so happy to have in my repertoire. I wasn't sure if I should share this recipe as it’s too easy & not really curry based, however a lot of you liked my earlier spaghetti recipe, so I thought I should share this one. Now you might not enjoy the combination of garlic & peanuts drenched in olive oil, but if you are like me you will fall in love with this combination. Ingredients: 8-10 Garlic cloves- sliced ¼ Cup Olive oil Spaghetti ( as much as you like, I use a big handful for two people) ¾ Cup roasted peanuts or ground peanut powder 2-3 tsp. Chill flakes (Adjust to your taste) Salt & water to cook the pasta Black pepper & Cheese (optional) for garnishing Method: In a large pot add about a liter of water, bring it to a boil, add 2-3 tbsp salt depending on the amount of pasta you want to make. Simultaneously, in a small pan add the oil & garlic slices. Turn the

Slice Cake from My Childhood

Do you guys remember the Monginis slice cake that was available back in India? It was one of the most delicious little thing that I used to love, as I never liked the frosting or icing on cakes. I still don't have a sweet tooth, unlike Mr. N, so for me cakes like these are perfect treats. I was having coffee one day at home, and I wanted something with it. Of course if you live or have been to Australia, you will know Tim Tam's work perfectly with a cuppa, but I wasn't looking for anything chocolaty. That's when my taste buds went back to the Monginis Slice Cake....Yellow with Brown borders, nicely sealed in small packets, ready to go. So I Googled and found a few recipes, experimented with a couple & I think I am ready to share it with all you foodies. Once I made it I was so happy & smug that I know I will be making this for my kids and it will be my signature cake, the same way I associate time spent with my Mother when I see this cake. Yes,

Paneer Nilgiri- Cottage cheese cooked with Coriander leaves

Paneer Nilgiri Ingredients 1 Cup Coriander leaves 1/2 inch Ginger 1/2 tbsp. Garlic paste 2 Dry red chilies 1 Large Onion sliced 1-2 tbsp. Oil Salt to taste 1/4 tsp. Turmeric powder 3/4 tbsp. Garam masala 450 gm Paneer cubes 6-8 Green curry leaves or kadipatta 1-2 tsps. Kashmiri red chilli powder for color (optional) Method: Make a paste of the onions, dry red chilies, ginger and coriander leaves in a blender. Add some water if needed to blend. Cut the paneer slab into cubes and soak them in a bowl with water. Drain after 5-10 mins. Heat oil in a pan and add the curry leaves. Next add the paste, red chilli and turmeric powder. Mix and cook for two mins. Add some water, lower the heat and cover the pan. Cook till all water evaporates , stir occasionally making sure nothings sticks or burns. Now add the garam masala powder and salt. Taste for seasoning, adjust any of the spices as per your ilking, you can also add some panner or chicken tikka masala

VEGETARIAN ROGAN JOSH - OH YEAH!!

Rogan Josh is an authentic recipe from the beautiful paradise on earth called Kashmir. Kashmiri food is rich and infused with exotic spices…just like the place itself. The name Rogan Josh means a dark red curry traditionally made with mutton or ghosth as we call it in India, which is lamb meat. Rogan is an ingredient that adds the red color to the gravy. However the version we make at home makes use of red Kashmiri chilli paste or powder. This gives the curry a dense red color.I am not too sure about the word Josh here, but its generic meaning is punch so I am assuming it means a curry with a punch and lots of spice. I am sure there are lots of ways to make this curry but I haven’t found any Vegetarian versions. It is important that you have all these ingredients especially asafoetida and mustard to get the real flavour. So here it is straight form Nev’s Veg Kitchen...Vegetarian Rogan Josh Curry. Ingredients: Serves 2 2tbsps. Oil 2tsps.Yellow mustar

Lasuni Methi or Fenugreek leaves cooked with garlic

Okay so a lot of people will scream at the thought of eating fenugreek leaves, but they are my absolute fav vegetable. My Mom makes the best methi sabji, I cannot recreate it although I have tried many times, so now I have my own version. Ingredients: 1 packet frozen methi leaves (I get these from my local Indian grocery store) 1 Bulb of Garlic, the more the better 1 Onion finely chopped 2 Dry Red Chillies 1.4 tsp. Turmeric powder 1 tbsp. Coriander powder 1 tbsp. Goda or Garam Masala 2 tbsp. Oil Water for cooking Salt to taste Method: Remove the methi packet from the freezer 15-20 mins before adding to the dish. I actually add the leaves to a pot and add boiling water and keep it aside till I work on the masala. I drain the water half way through. finely chop the onion. finely chop the garlic cloves. In a pan heat the oil. Add red chillies and onions and sautee for 5 mins, or until they turn slightly golden. next add the chopped garlic along wit

Fat Labrador Cafe - A unique find in a bustling city like Pune!

It’s been six months since I relocated from Melbourne to Pune, and as I am slowly getting a hang of things in India, getting my confidence back, being fearless while crossing the road, having all my senses on high alert at all times, the one thing that I have been on the lookout for is GOOD COFFEE. Now everyone’s definition of good coffee varies, but since I am a self-proclaimed coffee snob , good coffee for me means the name of the coffee should match the actual drink served. So, if it’s a cappuccino it can’t be a latte, an espresso can’t be a long black, you catch the drift. Now India is predominantly a Chai or Tea loving country, so there are chai lounges, tapri’s (around the corner shops), tea cafes everywhere, that serve all varieties of tea. Coffee is still just an item on the menu, at most of the restaurants and cafes, to tick the box. So, if you see Coffee on the menu, it means a packet of instant coffee, mixed with hot milk and served with or without sugar, as per your

Chocolate fudge with Jaggery or Chocolate Chikki

I often wondered how easy or difficult it would be to make home made fudge, or what is popularly know as Chikki in India. Well I googled a few things and experimented a few times,failed the first time, but this one is a winner. Now traditionally, chikki is a crisp coating of jaggery, which is a raw and healthier form of sugar, that coats nuts of different kinds. Chikki literally means sticky, which is how it is at room temperature. My favorite is Cashew nut Chikki. Chikki is orginally a delicay from Lonavala, which is a valley town, that during monsoons is covered in mist and fog that is just; oh so romantic. Anyways I will tell you all about it some other time. So as I was making treats for Ganesh festival, I thought why should adults have all the fun, why dont I make something that is visually appealing and tasty to eat for kids. So here's presenting heart shaped chocolate chikki fudge. Ingredients: 1cup Jaggery or Gud 1cup mixed nuts- (you may use just one nut

Poor man's Tiramisu

So here is my take and may I say a healthy take on everyone's favourite "lift me up" dessert Tiramisu. It was one of those days when I needed kitchen therapy to relax. I whipped up this recipe and I love the way it's turned out. Coffee, cream and chocolate is my fav combination of all times, so what's there not to like about a tiramisu. Not everyone has all the ingredients for a Tiramisu at home so I used what I had on hand and it turned out great! So here goes: (Adjust all the ingredients as per your liking and depends on how may glasses you are making) 1/2 Cup Greek yogurt 2-3 tsp. Vanilla essence 2 tbsp. Cocoa powder 6 Chocolate or Vanilla Cream wafer biscuits 2 tbsp Instant coffee Hot water 2 glasses Strawberries to garnish (optional) Whipped cream (optional) Method: Whisk the yogurt, vanilla essence and sugar together in a bowl. Add hot water to the instant coffee a

MASALA POTATO SLICES (Batata Kachrya) - Lunch box treat

So it was Sunday evening Monday morning blues were sinking in. Anyways we had to get over it and what better way than a tasty lunch. This is extremely easy to pack and stays well. Usually have it with a few slices of brown or white bread. Hope you like it. Ingredients: Serves 2 4-5 medium sized potatoes 1tsp Mustard seeds (Mohri) 2-3 Small red chilies or 2 dry chilies 2 tsps Oil 1 tsp Turmeric powder 1 tsp Chili powder (dont use this if you dont like your food too hot) 1 tsp Coriander powder 1 tsp Cumin powder 1½ tsp Garam masala powder 5-6 Curry leaves Pinch of asafoetida or hing (optional) Salt to taste Method: Peel the potatoes. Chop them in small triangles, the thinner you cut them the faster they will cook. Add them to a pot of plain cold water and leave in there while you prepare rest of the ingredients. Heat oil in a medium sized (preferably non-stick) pan add the oil. Add the mustard seeds, asafoetida, curry leaves mix well. Add the

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