NeVs KiTcheN

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, opti...

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...

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 In...

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 a...

Sweet Semolina or Suji ka Halwa or Shira

Sweet Semolina or Suji ka Halwa or Sheera All you brisbaneites, If you enjoy the desert at Govinda's , you now know how to make it at home. Yes this is the recipe!! Serve this with some custard or just as it is. Ingredients: Serves 2-3 1Cup Semolina or Rawa 4 Tbsps. Ghee or Clarified Butter ½ Cup Sugar or More if you like it sweet 1Tsp.Cardamom Powder Pinch of salt Almonds or Cashews for garnishing Method- Dry roast the semolina till pink in colour on low flame . Keep it aside Now boil 1½ cups of water in a separate pot Next add ghee in another pan...

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...

Coriander Mint Chutney

Ingredients: 1 Cup Coriander 1/4 Cup Min Leaves 1 Dry red chilli 1/4 Cup Dry Dessicated coconut Salt to taste 1/4 Cup roasted peanuts 2 Garlic pods 2-3 tbsp Oil Method: In a blender add the peanuts, garlic pods, chilli, coriander, mint and coconut. Add some oil for blending and not water. Using oil will ensure longevity of the chutney. Do not add salt while blending. Decant the mixture to a bowl and then season with salt. This help retain the color. Store in a glass jar for upto 2 weeks. Like us on Facebook https://www.facebook.com/NevsVegKitchen Follow us on Instagram @currymasalaandmore

Veg Barbeque

Veg Barbeque Veggies and Cheese: 250 gm. Paneer or Hard Cottage Cheese 250 gm. Tofu marinated in sweet chilli sauce 1 Large Green Capsicum or Red or Orange Tomatoes, deseeded, cut into cubes (optional) 2 Onions cut into large chunks Marinate: 1. Dry Rub: 1½tsp.Cumin Powder 1½tsp.Coriander Powder 2tsp.Tandoori Masal 1-2tsps.Red Chilli Powder 1tsp.Paprika 1tsp.Mustard powder 1-2tbsps.Sweet Chilli Sauce 1tsp.HotSauce (optional) 1-2tbsps.Garlic paste Olive oil Salt to taste 2. Paneer tikka marinate: 1½tsp.Cumin Powder 1½tsp.Coriander Powder 2tsp.Tandoori Masala 1-2tsps.Red Chilli Powder 1Tsp.Paprika 1tsp.Mustard powder 1-2tbsps.Garlic paste Olive oil 1Cup plain yogurt Salt to taste Method: There are 2 ways to prepare the cheese and veggies. You can either use the dry rub or marinate the veggies and cottage cheese in a yogurt marinate. I have tried both mixes, and they are both just fine. Cut the paneer and tofu in to cu...

To Mum, With Love...

I LOVE YOU MAMMA!!! Copyright@nnd I was thinking of recipes that my Aai (Mum) likes, you know for mother’s day. I did not want to call and ask her what was her most favorite dish, now I should know this right! So I spent a few minutes thinking about it and then it came to me…Banana bread and Jalebi . Yes those are her favorites as far as I remember. For some reason savory foods are not something she is particular fond of, except kachori from her college days. Well to think about it both these choices kind of make sense. I always associate a person’s favorite food with their personality and these two desserts reflect her personality so well. Her love is like banana bread, when in doubt always order that, it will fill you up and make you happy. And on the other hand, she is twisted like a jalebi, no one can truly figure her out, but she is drenched with sweetness and uniqueness that no one else can compete with. At Mahableshwar Copyright @nnd Ofc...

Coriander Rice

I bet you will like this as much as we do. It is a usual fixture on my menu now and guaranteed success. I make it the night before for dinner and bring to work the next day for a quick lunch. Ingredients: 1 Cup Basmati rice - 2 Cups water (if you use more rice adjust water quantity 1:2, i.e. for 1.5 cups of rice use 3 cups of water and so on) 1 Large bunch of fresh coriander 6 Fat cloves of garlic 1/4 Cup dry or freshly grated coconut 2-3 Dry red chilies (these are very hot so make sure you use fewer if you cant do spicy) 2 tbsps. Peanuts 2 tsps. Chana dal (optional) 1 tbsp. Garam masala powder 1/4tsp. Turmeric powder 1tsp. Cumin seeds 2-3tsps. Oil 2 Dry green Bay leaves 1 large or 2 medium onions sliced Salt to taste Water for cooking the rice Method: Wash & soak rice for 20-30 mins. Wash coriander thoroughly we will use the leaves, stems the whole lot. In b...

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