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Showing posts from November, 2013

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Naan Roti or Bread

Posted by Nevs Kitchen....Curry,Masala and More..http://currymasalaandmore.blogspot.com.au/ November 14, 2013

Baking Curry Paneer Rotis or Parathas

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Meenu Chi Gostha- A girl who had everything!

Posted by Nevs Kitchen....Curry,Masala and More..http://currymasalaandmore.blogspot.com.au/ November 06, 2013

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Broccoli Fry

Posted by Nevs Kitchen....Curry,Masala and More..http://currymasalaandmore.blogspot.com.au/ November 06, 2013

Dry Curry or Sabji or Bhaji healthy

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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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Ho Chi Minh Vietnam Food Journey

Ho Chi Minh or Saigon hits you with a scattering of mopeds, taxis, small shops, eateries, and simple people, with a huge language barrier. You would think that English would be their first language, however apart from being left hand drive, and a coffee drinking nation: there are no traces of being ruled by an English speaking country, or they have consciously eliminated any traces of ghoulish American invasion. However, despite the chaos, and communication barrier, the city makes you feel at home! My food journey in this capital city of Vietnam, left my taste buds ever so refreshed, and wanting more. Here's a very quick tour of where we ate and what we ate. But before we begin let me tell you that Ban Minh, and the Bun are not the only things this country has to offer. Before I went I read a lot of blogs, and all they mentioned were the buns. To tell you the truth, we didn't even have the Bun as our first meal, as there are loads of other better, healthier, optio

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

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

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

"DHABA" an Indian pit stop :)

In India we have street food, fast food, restaurant food, deli food, five star food...but there is one other form of making food which is "dhaba" style food."Dhaba" is a "poor man’s restaurant"found on national highways. It is like a pit stop where everyone and I mean everyone who is travelling long distances, stops to rest & rejuvenate. Trucks, trailers, tourist buses, cars, bullock carts, scooters, bicycles…and just anyone who is travelling long distances, will stop at a dhaba to either grab a bite, clean their wind screens, feed the bullocks or a more recent trend is going for an outing with family & friends. To me it is not only a BYOB place, but BYOE (bring your own everything) kind of place. You can eat, sleep, shower, drink and clean your vehicles here at no charge, the only thing you pay for is the fresh hot food served in no time. As a kid we traveled a lot.I get my travel bug from Dad, who used to take us on holidays all the

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

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

Vada-Pav- The good old Indian Burger!

I cant say enough about this extremely popular snack in India especially in the state of Maharashtra. Vada paav, Pav Wada, Batata Vada are just different names for the same dish, where the Vada means a Potato Patty in the shape of a ball and Pav means dinner bun or burger bun. The minute I land at Mumbai airport, and smell the familiar air, I start craving for a vada pav . And as you would have it, on the drive home if you stop at a diner or a gas station with a fast food joint alongside, you can order a vada pav with some cutting chai (which is basically chai tea served in a small glass) and you are Home!! Every morning, thousands of commuters in Mumbai, get off the trains and have a vada pav for breakfast. And yes they do this every-single-day. It is cheap, filling, quick and so tasty, that it has just become the staple breakfast item for all fast paced Mumbaikars . The reason why people have started calling it an Indian burger, is bec

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

Naan Roti or Bread

Fresh home made naan in 30 mins. Naan roti or bread Ingredients: 2 Cups Plain or All-purpose flour (Maida) 1 tsp. Salt 1 tsp. Sugar 1 packet or 3 tsp. Rapid rise yeast ½ Cup Plain or Greek Yogurt Oil for brushing ¾ Cup warm milk Method: In a large bowl mix the flour, yeast, sugar, salt, yogurt and milk in a large bowl. Knead to make a soft, slightly sticky dough. Apply some oil & make it into a smooth round ball. Place in the same bowl & brush the top with some oil. Keep it covered with a cling film or a dry kitchen towel in a warm place. For me it is usually my oven or microwave without turning it on. After 30mins the dough would have risen well. Toss it out on a clean, floured surface. Oil your palms & start kneading the dough again & divide it into 10 equal sized balls. Heat a flat pan on the stove & line a baking sheet with some foil. Take some plain flour & flatten the balls & start rolling with a rolling pin. You may

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