I love wild food, there is nothing more sustainable than food that you pick yourself. Whenever there is an abundance of fruit we naturally think about preserving. Chutneys, jams and pickles all spring to mind. So with the local hedgerows groaning under the weight of a bumper wild plum crop, I came up with this […]
Summer in India is incomplete without mangoes. The season is very short so when mangoes are flooding the market people love to eat them straight from the box. But they also prepare a rich variety of mango-based delicacies to make the most of this annual bounty. Aamras is one such traditional sweet delicacy popular in […]
Whether you call it ‘Aam ka chunda’ in Hindi or raw mango jam in English, this spicy preserve is sure to tantalise your tastebuds. ‘Chunda’ is essentially a sweet, sour and mildly spiced raw mango preserve from Gujarat. Its name is derived from the word ‘chhundo’ meaning ‘crushed’ in Gujarati. In Maharashtra, the state I […]
My winter meal of choice is this ‘hulgyachi rassedar usal’ also called ‘kulith usal’ (हुलगे / कुळीथची उसळ). It is a delicious runny curry of sprouted horse gram, very popular in rural Maharashtra. Horse gram or ‘kulith’ is an excellent source of protein in a vegan diet. Why is horse gram so popular amongst […]
From the moment they come out of the oven I just can’t stop munching these little crispy bhindi snacks. There’s no need to feel guilty about scoffing these little treats though. They are low in fat being oven-roasted rather than fried, with a very light gluten-free batter made from besan (gram flour), light spices and amchoor powder (green […]
Indian gooseberries or amla are regarded as highly beneficial to health in traditional medicine and are widely grown in India. I wanted to have a go at making this amla pickle aka ‘amle ki launji’, a spicy tangy delicacy of northern India, ever since I spotted some fresh ones at our local Asian grocer. This recipe […]
Made with fresh dill, garlic and green chillies, a simple and healthy Maharashtrian farmer’s meal
Flame roasted aubergines cooked with garlic, onions, green chillies and tomatoes. Vegan and gluten free dish
‘Makarsankranti’ is the first Hindu festival of the year and is celebrated across India under different names. This bhogichi bhaji, a mixed vegetable curry, is traditionally cooked at the beginning of the festival and celebrates the seasonal winter produce of India.For a farmer, Makarsankranti marks the beginning of the winter harvest season. At my ancestral […]
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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?
You know how much I enjoy wild food; there’s nothing more sustainable than food that you pick yourself. So here’s the wild plum chutney I just shared the recipe for on my blog. If you want the lowdown on the wild plums that grow in the English countryside, the LINK IS IN BIO! I have taken the liberty to share all my discoveries about these little fruity delights that are ripe for picking right now. This chutney is more savoury than sweet. It’s vegan, gluten-free and adds a perfect splodge of tangy goodness to a cheese ploughman’s.
The recipe link is in the bio.
Bookmark this : https://zanzaneetkitchen.com/wild-plum-chutney/
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Happy birthday to this beautiful soul I call husband.
Another year older but there’s no one else I’d rather argue over nothing with than you ♥️ Here’s to growing old together 🥂
Reminiscing about our time together when Aarya was just over two and half years old.
#growingoldtogether #myfamily #hbd #growingoldgracefully
#happybirthday #hubbybirthday #husbandgoals #birthdayboy #happyplanner #birthdayvibes #countingmyblessings #happiness #familytime #memories #bekindtoyourself #myunicornlife #thatsdarling #lovelife #loveyourself #lovemyfamily #bepresent #behappy #happilymarried #husbandmaterial #familylife #gratefulheart #marriagematerial #birthdaypost #bestbirthdaygift #bestbirthdayever
Just posted the recipe on my blog for this unsung hero among Indian staples, the humble yet fantastic kadhi! It's tangy, tasty and super quick to prepare. It's a favourite all over India and there are so many regional variations of it.
Of course my Mum’s recipe is the best! 'Why' you ask? Well you’ll have to read the blog and decide for yourself. But for me it tastes homely as well as being deliciously warming. Just the sort of thing I need as the chill of autumn starts to roll over the countryside here. Slurp slurp!
I’ve written up the detailed recipe on my blog (link in bio). Please give it a try and let me know what you think!
Bookmark this : https://zanzaneetkitchen.com/maharashtrian-kadhi/
#zanzaneet #kadhi #newrecipe #kadhichawal #ontheblog #glutenfreevegetarian #vegetariano #buttermilk #recipealert #vegetarianrecipes #glutenfreerecipes #myrecipe #britainsbesthomecooks_ #indianfoodbloggers #vegetarianrecipe #foodbloggeruk #recipeshare #foodphotographyandstyling #recipecreator #foodbloggersofindia #glutenfreefood #foodstylists #glutenfreeuk #vegpulao #veetee #ukfoodblogger #regionalatbest #glutenfreemeals #newblog #newblogger
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Sharing the Maharashtrian thali I cooked last weekend. It’s just the sort of comforting assortment of flavours that I need on the cool autumn days that have now replaced the warmth of summer. Soon those green leaves you see here will turn brown and fall, covering the countryside in a blanket of orange, yellow and red.
In this thali I’ve got my favourite greens, okra fry and methi (fresh fenugreek) cooked two ways, some homemade pickle, a ‘koshimbir’ made with the last of the garden cucumbers, some lovely warm chapatis and creamy rasmalai.
Seen in this #thali from top anticlockwise :
* ‘Koshimbir’ – garden cucumbers in yogurt
* ‘Bhendi chi bhaji’ – Okra stir-fry done in Maharashtrian style with chopped green chillies, garlic, tomatoes and crushed peanuts.
* ‘Methi matar malai’ – a creamy curry of fresh peas and garden fenugreek leaves spiced with nutmeg. The recipe will be on my blog in due course.
* ‘Methichi bhaji’ – a Maharashtrian fresh fenugreek stir-fry of mung lentils, garden chillies, garlic and crushed peanuts.
* Whole wheat chapati
* Turmeric & green chilli pickle
* Rasmalai for dessert – Curdled milk discs flavoured with saffron and nuts, soaked in slow boiled milk.
For the recipes look under my story highlights and the link in bio – https://zanzaneetkitchen.com/
#zanzaneet #meatlessmonday #britainsbesthomecooks_ #foodbloggersofindia #foodbloggeruk #recipeshare #methi #pickles #turmeric #thali #vegetarianthali #kadhi #okrastirfry #methimatarmalai #rasmalai #jevan #marathicuisine #veganofig #foodstylists #vegetarianthali #thalifans #ontheblog #ukfoodblogger #foodphotography #jaimaharashtra #vegetarianfood #farmtotable #vegetarianrecipes #indianthali #ukfoodie
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Celebrating the bounty of my recent (& perhaps the last of the year) harvest on #worldvegetarianday today. But simply eating vegetarian food and harvesting vegetables isn’t enough if you truly care about the planet. One also needs to learn to put the people of the planet first, by accepting their culture and its subtle nuances that make these people who they are. Gardening is a luxury that many don’t have. It's easy to rave about my garden produce but I’m acutely aware that I may seem to be gloating to those who can’t afford to garden themselves. Understand that sustainability is not always accessible or affordable to everybody. Be empathetic to those who can’t always buy organic, plastic-free produce from a farm shop but live off tinned tomatoes & beans from supermarkets. Some people are time-poor and many simply can’t afford fresh vegetables but have hungry little tummies to fill. They literally live on lentils.
Dal is a life-sustaining dish that’s not only cheap but rich in protein and packed with flavour. But never make the mistake of calling it a ‘dahl’ or ‘dhal’, if you make this lentil dish yourself. Calling dal a ‘dhal’ or ‘dahl’ is not only culturally inappropriate, it’s disrespectful to low-income indigenous South Asian communities for whom it’s a staple. Today in my stories I have shown my disregard for businesses that claim they’re sustainable yet don’t have the humility to correctly spell the names of the dishes that such marginalised communities introduced to the world.
To those unwilling to learn what it really is, the simple dal becomes ‘dhal’ or ‘dahl’ with a rack-full of spices tipped in, including cardamom 😲 Next, pour in a bit of chicken stock & make it as stodgy as porridge & there, you have a lovely bastardised ‘dhal’ ready to sell on the shelves of your so-called sustainable brand that only meets the needs of so-called ‘vegetarians’ who are about as aloof to the dal’s origin as the brand itself.
Also, being dismissive of a person’s or a dish’s correct name and pronunciation is borderline racist. For this reason, you won’t find a recipe for ‘Yhorkshire pudding’ or ‘bhangras and mash’ on my blog!
Making an offering of all her favourites to my eldest sister whom we lost 26 years ago, to mark ‘Awidhwa Navmi’ today. Awidhava Navmi is an auspicious Hindu ritual observed on the 9th day of Pitru Paksha (the fortnight devoted to ancestors). This ritual is dedicated to married women who die before their husbands. The worst thing that can happen to a family is to witness the death of a child. The trauma and shock is irreparable. I wish no parent had to go through what mine did 26 years ago. Some wounds never heal. It scarred my family forever. For me, Jiji was like my second mother who loved me unconditionally. She would help me get ready for school, prepare my breakfast and then make the softest chapatis ever for dinner! I’ll save you the melancholy and move on to the menu. She loved greens. So I cooked Maharashtrian methi (fresh fenugreek stir fry) and kadhi. Here’s the menu from the top anticlock-wise:
* Matar pulav / pea pulao – I have shared the recipe recently on my blog. Do check it out (Link in bio).
* Karlyachya kachrya / bitter-gourd stir fry – I am sure I have shared the recipe in my stories in the past.
* Methichi bhaji / fresh fenugreek leaf stir fry – scroll across my story highlights for the recipe.
* Maharashtrian kadhi – a wonderfully sour, mildly spicy and subtly sweet concoction of buttermilk (or yogurt) with herbs and gram flour. The recipe will be on the blog soon.
* Gooseberry pickle – The recipe is on my feed. Scroll down.
* Potato and fermented millet papads – The recipe is under my IGTV videos.
* Whole wheat chapati
* Outside the thali, there’s fresh salad from my garden. She used to prefer it whole.
* Red lentil dal and rice
* Angoori rasmalai for dessert which she used to love! The recipe will be on my blog in due course.
#zanzaneet #britainsbesthomecooks_ #foodbloggeruk #recipeshare #pitrupaksha #navmi #thali #vegetarianthali #kadhi #ricepilaf #peaspulao #pulaorecipe #matarpulao #veganofig #basmatirice #veetee #basmatirice #ontheblog #ukfoodblogger #tildarice @indianfoodbloggers @ndtvindia @ndtv @ndtv_food @foxlife_india @foodtalkindia @foodartblog
No festive thali is complete without a rice dish. My new favourite is this pea pulao, it adds something special to any thali like the one I cooked for Ganesh Chaturthi and shared here last week. It's equally delicious as an everyday meal, just served with some dal or my new way of enjoying it these days is with Maharashtrian kadhi. It’s naturally gluten-free and vegetarian and can easily be made vegan, without losing the essence of the dish. Wholesome and tasty, just the way I like it.
I’ve written up the detailed recipe on my blog (Link in bio). Please give it a try and let me know what you think!
Bookmark this :
https://zanzaneetkitchen.com/pea-pulao-matar-pulav/
#zanzaneet #pulao #pilau #ricepilaf #peaspulao #pulaorecipe #matarpulao #glutenfreevegetarian #britainsbesthomecooks_ #indianfoodbloggers #vegetarianrecipes #veganofig #pilaurice #foodbloggeruk #recipeshare #foodphotographyandstyling #recipecreator #foodbloggersofindia #newrecipe #foodstylists #glutenfreefood #glutenfreeuk #vegpulao #vegpulav #basmatirice #veetee #basmatirice #ontheblog #ukfoodblogger #tildarice
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And that’s the end of the two week long Ganesh festival. As manic as the last two weeks were, I enjoyed every bit of the festive fun.
In the frame I have shared the traditional ‘ukdiche modak’
The recipe for these is in my story highlights
#zanzaneet #ukdichemodak #visarjan #ukfoodblogger #glutenfreedesserts #glutenfreevegetarian #ganpatibappamorya #modak #britainsbesthomecooks_ #foodphotographyandstyling #recipecreator #ganeshchathurthi #ganpatiphotography #prasad #marathifestival #modakrecipe #actionshot #dessertstagram #festivevibes #bappa #maharashtrian #bappamorya #foodbloggersofindia #ganpatifestival #vighnaharta #glutenfreetreats #mangalmurtimorya #memarathi #moryarebappamoryare #festivetreats
#recipecreator
Like I said in my stories, I have way too much food sitting on the back burner and not seeing the light of the day (here on Instagram) lately; like this shrikhand puri thali naivedya that I cooked for Ganpati. It’s nearly the end of the festival, so high time I shared the little joys of this sumptuous thali with you.
Here’s the menu from the top anticlockwise :
🌺 Garden cucumber in yogurt ‘koshimbir’
🌺 Homemade sweet-sour-spicy raw mango pickle ‘amba lonche’ (recipe is in highlights)
🌺 Potato papad and fermented pearl millet nuggets ‘kharodya’ (recipe is in highlights and on the grid)
🌺 Garden courgette fritters or pakoras (recipe is on the feed)
🌺 Fermented yogurt Jalapeño chillies ’dahi mirchi’ (recipe is on the feed
🌺 Unleavened deep fried puffed flatbread ‘poori’
🌺 Aromatic peas pulav or pulao or pilaf rice ‘matar pulav’ (recipe will be on the blog)
🌺 A sweet and sour buttermilk cooked with gram flour and spices ‘Maharashtrian Kadhi’. Will share the recipe in stories. You can cook this with yogurt but I had the leftover whey from the shrikhand making which had to be used up.
🌺 Garden amaranth stir fry aka ‘Laal mathachi bhaji’ (recipe coming up in stories)
🌺 Simple and minimal sliced bitter-gourd stir fry ‘karlechya kachrya’
🌺 Bombay potato in Maharashtrian style ‘batatyachi bhaji’, (recipe in highlights)
In the centre:
🌺 Sweet and aromatic saffron and nutmeg hung curd ‘chakka shrikhand’ (the recipe is in highlights)
Along the top, outside the plate:
🌺 Sweet rice dumplings cooked with grated coconut, jaggery and aromatic spices ‘ukdiche modak’ (recipe in highlights)
🌺 Mini chocolate and coconut ‘modak’ plus cashew coconut ‘modak’
🌺 Lentil dal and rice with ghee ‘varan bhat toop’
#zanzaneet #naivedyam #britainsbesthomecooks_ #vegetarianrecipes #kajumodak #foodstylist #thali #maharashtrianfood #puribhaji #bombpaypotatoes #kadhi #ukfoodblogger #shrikhand #modak #chocolatemodak #vegetarian #ganeshchathurthi #ganeshfestival #foodphotography #prasad #marathifestival #modakrecipe #dessertstagram #bappamoraya #foodbloggersofindia #indiansinbritain #madefromscratch #mangalmurtimorya #moryarebappamoryare #festivetreats
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