I have been dreaming of cooking Methi Corn nu shak ever since I planted methi seeds in my garden. This is a curry that is often served at special events - parties, wedding celebrations. Perhaps that's why it always makes me feel so happy!
The sweetness of the corn is the perfect accompaniment to the natural bitterness of the methi (which also has many health benefits). I used a tomato base in my version, which also added a slight tanginess. Needless to say, there were no leftovers. Everybody uses different ratios of methi to corn, depending on their taste preferences. I love methi, but having picked all that was available from my garden, this was about half a cup or so. I also used a "special ingredient" which made this dish taste awesome...you can find out more in the Tips section below!
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Who doesn't love pizza?! This Tandoori Tofu Pizza is off-the-chart. It's tasty, moist and completely vegan.
I used a pizza dough recipe from BBC Food, which made a gloriously fluffy deep pan base. You can make your own or use a ready-made pizza base. I love rice. Mixed vegetable fried rice is the dish I am drawn towards when I am struggling for ideas of what to cook, or when I'm trying to use up the veg in my fridge, or when I am looking for a quick and easy meal...basically whenever I am hungry!
This fried rice dish is easy peasy to make and you can completely personalise it by adding the veg you like. Kadhi is a staple dish is many Gujarati households; yet when I translate it into English it always sounds so strange. This is a tempered yoghurt based 'soup'...might not sound particularly appetising but don't knock it 'til you've tried it!
This kadhi recipe is a vegan friendly version using soya yoghurt, which works really well. As with most of my dishes it is mild so feel free to add fresh or dried chillies to give that extra heat. Daal Dhokri - a traditional Gujarati bowl of comfort. The daal is made with the addition of vegetables (I used frozen peas and carrots) and the dhokri is basically a spiced chappati dough, which is rolled out, cut into diamonds and cooks in the simmering daal - a bit like an Indian pasta!
When I eat daal dhokri I am always reminded of my childhood and my mum making this dish; she would add in a handful of peanuts, and we would excitedly count who had got the most. We like to sprinkle something crunchy on top...either bombay mix, or even some crushed up crisps. In the same way as my mum does, I make a little extra dough and use this to cook some chappati's to serve with the daal dhokri. The recipe below uses a pressure cooker to prepare the daal. If you do not have a pressure cooker, then soak the daal overnight, rinse and boil for about 20-30 minutes or until the daal is completely cooked. Then continue as below. There are so many different steps to make this dish so it is pretty long-winded - I apologise! I have tried to make things as clear as possible but if you have any queries then please comment below and I will do my best to help you. Good luck! |
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