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.
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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! I promise you - if you make this Ravioli once, you will make it again and again. It is so easy to make, and I'm not saying that because I have a fancy pasta maker - I don't! I was armed with a chopping board, a pizza cutter and a fork...and they came out just fine.
Once you have made the fresh pasta, you can fill with whatever you fancy. The first time I used a mushroom filling. But this butternut squash filling was out of this world. And the best thing? This makes a whole batch of ravioli, which you can freeze and then use for a quick and filling homemade meal at another time. What are you waiting for?! The only word for this is Chocolate and Vanilla Zebra Cake is SCRUMPTIOUS. I adapted the cake base from a mouthwatering Red Velvet Cake recipe by lovingitvegan.com by increasing the amounts and keeping the chocolate and vanilla separate. I don't own any piping bags (yet!) so it was very much a make-shift job, using plastic bags and cutting the corners off!
The original plan was to make a checkerboard cake but it ended up stripey...so I've labelled it a zebra cake 🦓 |
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