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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

Blogger food Ho Chi Minh Places to visit Saigon Travel Vietnam blog

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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

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

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

Meenu Chi Gostha- A girl who had everything!

Today I will tell you a story. A story that is very close to my heart, a story that is not written down, a story you won’t find in any book. It is a story my Aaji(Grandmother),creatively conceived and narrated to me throughout my childhood. This story will stay with me for the rest of my life, it will be passed down to my kids and grandkids, but it will be remembered as Aaji’s “Meenu chi gostha” a story about a “Girl named Meenu, who had everything”. Its been a year this month since Aaji passed away and I haven't stopped missing her, infact I still think she is back home waiting for me. I know we will meet again in this life or the next. I started writing this story last Dec as I was missing her a lot, I was too vulnerable so I did not publish it then but today I feel like I am ready to share. As I was writing this story over the last year, we started having a new visitor at my Mom's place. Yes this parrot came to our garden one fine morning in July, around my b

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

Chana Dry - My favourite snack

This is one of my most favourite snack...anyone who knows me will know that I absolutely love this dish and can gobble it down in no time. Now before you think it is something exotic...it is a dhaba dish. However I am not sure if an authentic north India dhaba serves chana dry, but the ones that I have visited in and around Maharashtra always have this on their menu. Best served with thumps up :) So here goes... Ingredients: 1 can of chickpeas Chopped onion Oil Chilli powder 5 Garlic cloves Coriander & Cumin powder Lemon juice & chopped fresh coriander for garnishing If using canned chick peas, just drain them and add them to a pan. Turn on the heat and toss the chick peas in the pan for 5 mins. (If using raw beans, soak the beans over night and boil them in a pot or pressure cooker till they are nice & soft & break easily when squeezed.) Now drizzle some oil over the beans. Add minced garlic (5cloves), coriander, cumin & chilli

Chicken Nilgiri or Green Chicken Curry

Ingredients: 1 tbsp. Olive oil or any cooking oil 5-6 Black cloves 8 Green Curry leaves 1-2 Onions sliced 1/2 tsp. Turmeric powder 1/2 tbsp. Kashmiri red chili powder for color (optional) Handful or half cup each of Mint (pudina) and Coriander leaves 1 tbsp. Ginger Garlic paste 1/2 tbsp Coriander seeds 1/2 Cup Grated Coconut 2-3 tbsp. Plain yogurt Salt to taste Method Heat oil in a pan. Add cloves, curry leaves and onions. Sauté till slightly golden brown. Next add turmeric powder, chilli powder and salt. Cook for 2-3 mins. Next add chicken and cook for 10 mins with lid on. If needed add a few tsp. of water so nothing sticks to the pan or burns. In the meanwhile make the green paste. In a blender add coriander leaves, mint leaves, grated coconut, coriander seeds and some water to form a paste. Once the chicken is cooked half way add the paste along with some plain yogurt. Cover and cook for another 10 mins or until the chicken is fully cooked. Serve hot

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