Yeah, so here’s where I go on and on about how much I love Thai food again. This time I’m bringing to you my version of Massaman curry. It is a popular dish in many Thai restaurants (I should know- I’ve been to way too many!) which I believe was created by Thai Muslims (hence the …
Tindora (pronounced: tin-doH-raH) a.k.a ‘Coccinia Grandis’ are little fruits which resemble ‘gentleman’s toes’ (compare to ladies fingers). Sounds delicous already, huh? You can thank Wikipedia for that little nugget of information- excuse the pun. In my recipe the tindora are deep fried (mmm healthy). I’m really not selling this to you am I? But honestly, …
My second okra (‘bhinda’ in Gujarati, pronounced: BHin-DaH) recipe is a traditional ‘stir-fried’ curry as opposed to the first recipe I shared with you which was a creation of my own. This is the way my family and I usually eat okra at home, simply with chapattis (‘rotli’). Even my dad (a former okra hater) …
This time it’s a traditional ridge gourd (turia: pronounced tu-ri-ya) curry. This is a curry made predominantly by Gujarati Indians, however many Indian sub-cultures have their own versions of ridge gourd dishes. Here is the recipe for how my Gujarati family cook turia. Hmm… pretty ugly to look at, but I can assure you that …
Everyone loves a great big plate of chilli paneer, but what do you do when you don’t want to be counting the calories every time you take a bite of that soft, spicy, yummy cheese? You make my chilli tofu! Sounds simple, huh? It really is. Here’s my recipe. Ingredients 2 cups tofu, cubed and …
This quick spicy zucchini/courgette soup is my second recipe to you during this squash and gourd season. It can be a light and healthy lunch all by itself or a hearty, delicious dinner when teamed with crusty bread. I like to add plenty of vegetables to my soups because it is a great way to …
