Many Balinese will not sleep tonight as they stay awake to observe the holy night of Shiva. Here’s a great explanation of this significant Hindu ceremony:
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beetroot pachadi
This beetroot dish looks delicious. going on my must try list! THank you http://www.myprimrosehillkitchen.com
I think beetroot rocks and this is my take on beetroot pachadi, a creamy Indian curry dish which is normally served puréed. I prefer it chunky but with the same great flavours, I also love the popping texture of the mustard seeds in your mouth when you eat it. I have added crunchy coconut chips as a garnish, to add even more texture. It’s a great Indian sweet and sour dish which can be a stand alone dish, but is delicious with other curries too, including meat ones, and perfect served with basmati rice and a salad or a paratha. My friends have tested this recipe out for me and they all think it’s brilliant. Thanks friends.
Recipe
Serves 3-4 as a side dish serves 2 as a main.
Ingredients:
400g raw beetroot or 2x vacuum pack of cooked beetroot in its own juice (not in vinegar)
2 tablespoons of…
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Chili con Carne
I was going to,post my own recipe for Chilli Con Carne but Ronit’s has tequila in it which has have to make it better! Great looking recipe…can’t wait to try it! Thanks Ronit!!
Chile con carne is one of my favorite cold weather dishes. Over the years, I came up with the following recipe, that became my go-to recipe, but even this one keeps evolving.
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Spice up your life!
Many people from different cultures and backgrounds worldwide have a special place in their hearts for spicy foods, and it turns out that these foods don’t only taste great, but provide wonderful health benefits as well. Although everyone prefers a different level of spice in their foods, it doesn’t actually matter how much your food […]
via 6 Health Reasons To Eat Spicy Foods More Often — Our Better Health
Durban-style Lamb and potato curry
Another great family staple especially for cooler months.
The smell of curry leaves frying in oil with spices and onions is one that always transports me to the kitchen of my Aunt Vimala. Even though it was a regular occurrence in our own home, there was something very special about staying over at Uncle Pat and Aunty Vim’s with all the cousins. She was a wonderful cook and inspired my love of cooking. This traditional lamb and potato curry is a staple in many South African Indian homes and now in the homes of my family and many friends in Australia.
Prep time: 15 minutes Cooking time:1.5 hours
Ingredients
800g diced lamb, preferably lamb chump chops with fat removed and diced so that there are some small bones but plain diced lamb can be used too
3 teaspoons ginger and garlic ground together into a paste
1 large brown onion diced finely
1 tomato chopped
1/2 bunch coriander…
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Prawn, fennel and coriander Gow Gee – steamed dumplings
I created these little treats because I was searching for a light, healthy but hot appetiser that would complement an Indian dinner without filling guests up too much.
Steaming these dumplings is easy and quick and you can do this just before or as guests arrive which if you want to use these as canapés which works well.
The ready made “gow gee” pastry is easy to find in Asian food store refrigerator section and very simple to work with. You will also need a steaming basket or steamer.
I used fennel, ginger, cummin, fresh coriander and ginger to add subtle Indian flavours to the prawn filling. Most steamed dumplings recipes don’t require you to cook the filling beforehand but I decided to so I could roast the fennel seeds and use cooked onion. I didn’t use any chilli in these as I planned to serve with chilli oil on the side.
Ingredients
8 large, green or uncooked prawns – shelled, deveined and chopped into medium dice
1/2 onion very finely diced
1 tablespoon vegetable oil
1 tspn fresh ginger crushed to a paste
1 tspn fennel seeds
1/4 tspn cummin powder
2 tablespoons finely chopped coriander
Water and pastry brush
20 gow gee pastry wrappers
chilli oil or sauce to serve with dumplings
Method
Heat oil in frying pan over medium heat
Add fennel seeds and fry until fragrant but take care not to burn
Add onion and fry until transparent, then add ginger and cumin powder and sauté for half a minute
Add prawns and a pinch of salt and sauté for just a minute or two until they just turn pink.
Remove the prawns, add coriander, mix through and set aside in a bowl to cool completely.
Take one gow gee wrapper at a time and place a teaspoon of the filling in the middle, brush edges of pastry with a little bit of water, fold over pastry pleating and pressing together the edges to seal completely. Repeat until all the filling has been used. Makes approximately fifteen to twenty dumplings.
Lightly oil steamer basket and place dumplings in it spaced without touching each other. Place steamer over boiling water, cover and steam for ten to fifteen minutesIngredients until wrappers are translucent and tender.
Serve with chilli oil or sauce to the side.
freespiritfood 