European
Frothy Vegan Chai
I don’t know about you but my day doesn’t really get going until I’ve had my morning masala chai. English breakfast tea doesn’t come close. So what is it about Indian chai? It’s served in a cup or glass a bit smaller than an English tea cup or mug. Generally, chai is milky*, sweet and […]
Pistou Soup
Autumn is the time for warm soups. Hearty, comfort food. Ready for dunking crusty white bread or sprinkling with croutons. The perfect antidote to the rainy day blues. Having said that, we are having one of the warmest autumns on record. So there is still basil growing in my garden in mid-November. So how do […]
Leek & Potato Soup
The nights are getting longer, the skies are getting greyer and though it’s rather late this year autumn is upon us. When it gets gloomy outside and we all start to feel a bit chilly there’s nothing more comforting than a nice bowl of warm soup. But you need something substantial to keep the shivers […]
Purple Asparagus And Fennel Salad
During the British asparagus season from late April to June, I enjoy eating the spears raw as their sweet crunch and aroma is so appealing especially when they’re fresh from the farm. Add to that some shavings of fennel and you have the makings of a delicious spring salad. Who wants a boring tasteless salad? […]
Pav Bhaji Pinwheels / Pav Bhaji Swirls
If you are lucky enough to be hosting friends at home for a Christmas party (or any other party come to that) you’ll need to think of something for your guests to munch on. A lot of traditional Indian food doesn’t lend itself to the party buffet. Take the pav bhaji, for example, it’s quite […]
Quinoa With Red Peppers And Broccoli
Quinoa is a seed that is a staple diet in parts of South America. In recent years it has become popular in other parts of the world having been touted as a so-called superfood and is supposed to have various health benefits. That is all fine with me, but I like it because it tastes […]
Tandoori Roast Poussin
We are not big meat-eaters. So, oven-busting Sunday roasts don’t tend to happen in our house and if we cooked a turkey for Christmas day we’d probably still be eating the leftovers at Easter. A small bird like a poussin is perfect for us and this recipe with tandoori spices has become something of a […]
About me
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Hi, I’m Rieethaa, a food photographer and recipe developer but most of all I just love cooking simple flavourful food that wakes up the sleepiest tastebuds, and I want to share some with you here. So come in and help me chop some onions, will you?
Katachi Amti कटाची आमटी is a spicy broth (for the lack of an exact translation) prepared from the leftover stock of the boiled chana dal used to make puran poli. ‘Kat’ in Marathi means the residual stock of dal or lentils and ‘amti’ refers to any soupy concoction that’s spicy and perhaps tangy. So ‘katachi amti’ is essentially a spicy soup cooked with leftover dal stock.
This runny lentil stock based spicy dish is cooked in various ways, depending on the region of Maharashtra you’re in. Whereas in Pune, this dish is a tad tangy and sweet aside from being spicy, it’s predominantly spicy in the region where my ancestors lived. There’s no jaggery, nor is there any tamarind involved in the making of this traditional dish. My ancestors enjoyed the simplicity of flavours and hence the tanginess was all down to a humble lemon squeezed in just before serving. And as it’s traditionally paired with sweet puran poli, they felt it completely unnecessary to add jaggery. I have never seen it cooked any other way during soirées at my ancestral home.
The recipe for my knockout katachi amti कटाची आमटी is on the blog:
https://zanzaneetkitchen.com/katachi-amti/
#zanzaneet #katachiamti #dhulivandan #puranpoli #holi #holifood #zerowasterecipe #heirloomrecipes #lowwaste #recipeshare #vegansuk #veganrecipeshare #veganrecipes #maharashtrianfood #veganofig #marathifood
#britishvegan #vegano #holicelebration #britainsbesthomecooks_ #ukbloggers #sweetdelicacies #ukfoodies #vegansofinstagram #maharashtrian #foodbloggeruk #memarathi #beingmarathi #britishindian #ukindians @maharashtratourismofficial @marathiduniyaa @being_marathi_official @maharashtra_foods_sanskruti @ndtv_food @timesofindia
@maharashtra_ig @incredible_maharashtrian
3 weeks ago
Cold weather and school don’t get in the way of Holi celebrations when you have a six-year old with a handful of gulal, a pichkari and a bucket full of coloured water. With Holi falling on a school day we had to move the multi-coloured fun forward a couple of days. It was decidedly chilly unlike last year and Aarya’s aim with the pichkari had become even more deadly, so a few more layers of clothing were called for. Nevertheless grown-ups and the child alike had loads of very messy fun so I think we did full justice to the festival of colours again, even if our neighbours thought they were living next to a bunch of lunatics 😂
Those unfamiliar with Indian festivals might think you’ve lost the plot when you go out in your garden for a coloured water fight in the middle of winter. But they are totally missing out on all the fun.
Happy Holi everyone 💛💚❤️🧡💙💜
#zanzaneet #holi2023 #holicelebration #holi
#rangpanchami #holihai #happyholi #indiandiaspora #buranamanoholihai #colourfulholi #festivalofcolours #colourfulholi #hindufestival #pichkari #gulal #holibattle #colourplay #britishindian #rangdebasanti #rangbarse #ukbloggers #ukfoodies #foodbloggeruk #6yearsold #hinducelebration #culturaleducation #mixedheritage #gratefulthankfulblessed #ukindians #mixedculture
@marathiduniyaa @maharashtratourismofficial @maharashtra_foods_sanskruti @marathifc @foodtalkindia @foodnetwork @foodandwine @ndtv_food @foxlife_india @fbciofficial @toifood
3 weeks ago
Some sweet things are just too good to leave until dessert, right? So puran poli, a sweet whole wheat flatbreads, is served as part of the main course where I come from. Admittedly it’s not everyday food, being reserved for special occasions. With Indian festivals coming thick and fast throughout the year though you never have to wait too long for an excuse to roll some of these delicious treats.
This week is Holi so puran poli will definitely be on my menu. First I prepare the sweet filling or ‘puran’ from mashed chana dal sweetened with jaggery and scented with nutmeg and cardamom. Then I knead a wholewheat dough or ‘poli’ infused with luxurious saffron.
If you want to make this Maharashtrian classic at home, follow the Puran Poli recipe on my blog where you’ll also find detailed instructions on how to stuff the ‘poli’ with the ‘puran’. Happy Holi!
https://zanzaneetkitchen.com/puran-poli-flatbreads/
#zanzaneet #puranpoli #holihai #holi #holifood #zerowasterecipe #heirloomrecipes #lowwaste #recipeshare #vegansuk #veganrecipeshare #veganrecipes #maharashtrianfood #veganofig #marathifood
#britishvegan #vegano #holicelebration #britainsbesthomecooks_ #ukbloggers #holikadahan #sweetdelicacies #ukfoodies #vegansofinstagram #maharashtrian #foodbloggeruk #memarathi #beingmarathi #britishindian #ukindians @maharashtratourismofficial @marathiduniyaa @being_marathi_official @maharashtra_foods_sanskruti @ndtv_food @timesofindia
@maharashtra_ig @incredible_maharashtrian
3 weeks ago
This is the kind of food that sustains the masses of rural India. If you have many mouths to feed with the least costly local staples, it takes ingenuity and imagination to produce something this delicious. That’s why I cherish these recipes. Often I crave the humble food that my ancestors have enjoyed for generations.
Recently I prepared a sprouted moth bean usal (or ‘curry’ for the lack of a better word). Some garlic, chilli, a pinch of spice and some ground roasted peanut is all it takes to make one of my all-time favourites. Just a few simple spices transform these thrifty beans into what is to me a delicacy. This मटकीची उसळ is a homage to the ancient farming practices that have sustained mankind and livestock for generations.
Just serve it hot with a bhakri (pearl millet बाजरीची भाकरी in this case), a smashed onion कांदा and moth bean usal - मटकीची उसळ and you’ll want to try this combination again and again. Then whether or not you have the sweet coconut and jaggery based पातोळ्या as dessert on the plate is irrelevant.
On the blog, I pay homage to the rural food of Maharashtra I grew up with, along with a detailed recipe for this मटकीची उसळ / moth bean usal
https://zanzaneetkitchen.com/matkichi-usal-moth-bean-usal/
#zanzaneet #matki #matkichiusal #usal #thalifans #thali #mothbeans #marathithali #sproutedlegumes #curriesofindia #heirloomrecipes #vegansuk #veganmeals #veganrecipeshare #veganrecipes #maharashtrianfood #veganofig #marathifood
#britishvegan #vegano #britainsbesthomecooks_ #patolya #ukfoodies #bhakri #glutenfreeveganfood
#maharashtrian #foodbloggeruk #memarathi #britishindian #ukindians @maharashtratourismofficial @marathiduniyaa @being_marathi_official @maharashtra_foods_sanskruti @ndtv_food @punetimesonline @timesofindia
@maharashtra_ig @maharashtra_desha @incredible_maharashtrian @sakaltimes
4 weeks ago
Last year we had great success growing Dahlias from tubers. Dahlias are tender perennials, which means they can live for many years, but need protection from freezing temperatures. They grow from underground tubers. If you want to grow them, now is the time to start planning for these showy exotic blooms of different colours, shapes and sizes. Dahlias add a pop of colour to my garden from Summer through to late Autumn. Last year we were surprised to see them bloom even amidst the chill of december in Britain. As they’re not hardy, they do need protection over winter.
Here’s how we grew them in the UK last year:
1. Around March, we planted the tubers in containers and kept them indoors to protect from Spring frost. They like rich, fertile soil that is moist, yet free-draining. Make sure they are positioned the right way up with the new shoots pointing upwards, positioned just below the surface of the compost. Cover the tubers entirely with soil and water well.
2. You’ll notice the shoots popping out in April. Continue watering them once a week whilst they’re indoors.
3. We placed the containers outside around June and saw the first flowers in July.
4. The plant kept giving until early December last year.
I love the Café au lait variety for their larger blooms and darker leaves. But we also love the pom pom variety which helps pollination
#dahliaseason #dahlialove #cafeaulait #pompomlove #dahliasofinstagram #howtogrow #dahlias #zanzaneet #springishere🌸 #springiscoming #mygarden2022 #flowerloves #britishgardens #growyourownflowers #sustainablelifestyle #britishindian #ukindian #loveflower #gardeningtips #flowerinspiration #ofloveanddreams #gardeninginspiration #cafeaulaitdahlias #sarahraven #montydon #howtoreels #britishgarden #indiansinuk #memarathi #beingmarathi
4 weeks ago
Bitter gourd or कारलं or karela is one of those ingredients that lives up to its name. I can’t think of another vegetable that I’ve tasted that’s as bitter. Nevertheless, I love it and this is my favourite way to prepare it - stuffed with fresh coconut, ground peanuts and Marathi spices. Pungent garlic, aromatic kala masala and roasted peanuts all seem to bring out the best in this vegetable. They don’t hide the bitterness - after all that’s part of the charm of this ‘bharli karli’ भरली कारली as we call it in Marathi.
And I love it when you can cook a dish that makes almost no waste. In this recipe, I don’t throw away the seeds or the knobbly peel of bittter gourd.
Full recipe for this low waste stuffed bitter gourd is on my blog:
https://zanzaneetkitchen.com/low-waste-stuffed-bittergourd/
#zanzaneet #bharlikarli #stuffedbittergourd #zerowasterecipe #bittergourd #karela #karli #heirloomrecipes #lowwaste #recipeshare #vegansuk #veganrecipeshare #veganrecipes #maharashtrianfood #veganofig #marathifood
#britishvegan #vegano #britainsbesthomecooks_ #ukbloggers #ukfoodies #vegansofinstagram #glutenfreeveganfood #bharlelikarli
#maharashtrian #foodbloggeruk #memarathi #beingmarathi #britishindian #ukindians @maharashtratourismofficial @marathiduniyaa @being_marathi_official @maharashtra_foods_sanskruti @ndtv_food @timesofindia
@maharashtra_ig @incredible_maharashtrian
1 month ago
Everyone knows that Indians eat a lot of dal and rice. But nobody talks about the salad that accompanies most meals, consisting of the vegetables and fruit that one has to hand. Having something fresh and bright alongside the main dish makes it so much more palatable, not to mention the health benefits of raw plants.
The usual suspects on my salad plate are sweet, slender carrots lending a lovely crunch to contrast with the soft dal and rice, and juicy baby cucumbers. I often add a shallot when I need a savoury punch and a slice of lime when the dish demands something tangy.
Then it’s just a question of what I’ve got in the fridge or fruit bowl at the time. If locally grown cherries are in season they’re sure to make an appearance. If I’ve managed to get some sweet figs or juicy grapes from my local farm shop they’ll feature too. For me the evening meal is incomplete without this simple accompaniment.
For more salad recipes visit my blog - zanzaneetkitchen.com
#zanzaneet #salads #thalisalad #foodbloggeruk #recipeshare #thali #vegetarianthali #thalifans #maharashtrian #veganofig #vegetarianismo #ontheblog #ukfoodblogger #britishindian #koshimbir #recipeblog #ukfoodies #marathijevan #maharashtra_igers #beingmarathi #marathisanskruti #britainsbesthomecooks_
@maharashtratourismofficial @marathiduniyaa @being_marathi_official @maharashtra_foods_sanskruti @ndtv_food @punetimesonline
@maharashtra_ig
1 month ago
Gratitude for all good things in life that we don’t need to struggle for. The things we already have but we rarely take notice of. A scene from our walk in the local countryside yesterday with the sun shining bright like a glimmer of hope when your mood is grey.
I’m so lucky to have these scenes on my doorstep. When I spend too long indoors, the four walls can start to get so oppressive. Stepping out into the fresh air is so uplifting. It really does feel like all the cobwebs in your head have been blown away. Especially with my little walking buddy.
By the way, it was colder than it looked. She had so much energy that she had to take her coat off. Mine stayed firmly zipped up! But just being under a blue sky with the first signs of spring lighting up the countryside is a joy.
Drifts of snowdrops already in bloom, clumps of daffodils about to be and that indescribable feeling of the weather starting to turn.
More such moments in my stories today!
#gratefullheart #englishcountryside #walkabouts #countrywalks #sunnymorning #springisnear #familywalk #girlswhowander #6yearoldgirls #mydaughterismyworld #thankyouforsunshine #zanzaneet #ofloveanddreams #gratitude #oxfordshire #winterwalk #aarya #familytimes #makingmemoriestogether #gratefulthankfulblessed #weekendwalks #britishindian #mixedheritage #poc #browngirlbloggers #ukindians #brownpeoplehiking #countrysideforall #browngirls #marathigirl
1 month ago
Happy Mahashivratri to those celebrating! Sharing a glimpse of my uber tasty sago patties aka sabudana vada I shared the recipe for yesterday. Like many Indians, I fasted today and followed a restricted diet, cutting out wheat, rice and many other common ingredients. I’m a firm believer that such traditions help us to remain connected with our roots wherever we are in the world. And following them doesn’t have to be a huge sacrifice. In fact for me, like many of my compatriots, eating these sabudana vada is no sacrifice at all. They’re scrumptious!
Yesterday I was challenged about my assertion that they are ‘fairly healthy’. Sago is full of starch so these are high-carbohydrate snacks and when deep-fried they’ll be high in calories too. So they’re an occasional treat in my house and I think that’s fine. Whatsmore I think that eating a variety of plants including different carb-rich foods is better than eating wheat or rice meal after meal. So these enforced diversions from the norm are a positive in my book. Furthermore, cooking at home always beats shop-bought ready meals.
But if you ARE counting calories, these vadas really do taste good cooked in an air fryer as well. I’m impressed by the results so far. You can achieve a lovely crispy texture with a fraction of the oil needed for deep-frying. So I stand by the ‘fairly healthy’ nature of these occasional snacks.
Steps to air fry these sago patties or साबुदाणा वडा is on my blog:
https://zanzaneetkitchen.com/sabudana-vada-sago-patties/
P.S. I am not a nutritionist so please consult an expert for dietary advice
#zanzaneet #airfried #airfryerrecipes #sago #sabudanavada #mahashivratri2023 #sagopearls #omnamashivaya #glutenfreevegan #sagopatties #fastingfood #recipeshare #vegansuk #danyachichutney #veganrecipeshare #veganrecipes #maharashtrianfood #veganofig #marathifood
#britishvegan #britainsbesthomecooks_ #ukfoodies #foodbloggeruk #memarathi #beingmarathi #britishindian #ukindians #upwasrecipe #fastingdiet #shivratri @maharashtratourismofficial @marathiduniyaa @maharashtra_foods_sanskruti @ndtv_food
1 month ago
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