Tag: Vegetarian snacks
Kothimbir Vadi / कोथिंबीर वडी /Steamed Coriander bites
Kothimbir vadi is to Maharashtrians what pakoras are to the rest of the world. Not that we don’t enjoy pakoras too – both have their own charm, but kothimbir vadi is the classic. It even has its own designated spot on a Maharashtrian thali served at weddings or festivals. The mere sound of a thunderstorm […]
Puran poli / पुरणपोळी / Maharashtrian sweet lentil flatbreads
Whether it’s the Hindu festival of colours (called Holi), or a farming festival of oxen (called Bail Pola), a Maharashtrian puran poli is not to be missed. It’s traditional to make this Marathi delicacy for festivals like Holi, Diwali, Bail Pola, Ganesh Chaturthi and Gudi Padwa. I feel obliged to roll some of these sweet […]
Tilgulachi Vadi / Sesame Peanut Flapjacks
We Indians, never pass up the opportunity to make jaggery-based sweet treats in the cooler months. And the festival of Makar Sankranti gives all the more reason to make these ‘til-gulachi vadi’, as we call them in Marathi or ‘sesame-peanut flapjack’ as my English husband once described them as he popped one in his mouth […]
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 […]
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?
Cool, misty mornings send me scurrying for comforting old favourites. This moth (or moath) bean ‘usal’ called matkichi usal / मटकीची उसळ in Marathi, was my childhood favourite.
During these cool winter days, I can’t get enough of the earthy and nutty flavour of sprouted moth beans. With some ready-sprouted beans it takes no time at all to put this dish together. A simple masala made with toasted garlic, coconut and peanuts is mixed together with red chilli powder and Maharashtrian kala masala. This usal served with a couple of bhakri will get me through the cold dark days of winter.
Full recipe details are on my blog along with various riffs on the recipe, in case you can’t find the ‘kala masala’ I’ve used here. Here’s the recipe link:
https://zanzaneetkitchen.com/matkichi-usal-moth-bean-usal/
#zanzaneet #matki #matkichiusal #usal #mothbeans #sproutedlegumes #curriesofindia #heirloomrecipes #recipeshare #vegansuk #veganmeals #veganrecipeshare #veganrecipes #maharashtrianfood #veganofig #marathifood
#britishvegan #vegano #britainsbesthomecooks_ #ukbloggers #ukfoodies #vegansofinstagram #glutenfreeveganfood #maharashtrianfood
#maharashtrian #foodbloggeruk #memarathi #beingmarathi #britishindian #ukindians @maharashtratourismofficial @marathiduniyaa @being_marathi_official @maharashtra_foods_sanskruti @ndtv_food @punetimesonline @timesofindia
@maharashtra_ig @maharashtra_desha @incredible_maharashtrian @sakaltimes
2 days ago
I’m dedicating this post to the humble moth bean. It has a special place in my heart as it’s still cultivated by my extended farming family. But it really is a natural wonder. Planted just after the rainy season, it lives through the hottest driest part of the year, turning the summer sun and monsoon rains into tiny elongated beans, full of protein and other nutrients.
I’m a big fan of sprouted legumes and it’s really worth going to the trouble of sprouting moth beans at home for the way it accentuates the flavours and hastens the cooking process. If you want to know how my ancestors got the best out of this nutty, earthy flavoured bean you are in luck because I’ve just posted my traditional ‘matkichi usal’ मटकीची उसळ recipe to the blog.
It’s super quick and easy to make and when you taste it you’ll realise that Maharashtrian farmers knew a thing or two about how to cook their produce to extract the maximum flavour. It’s one of those dishes that doesn’t need a modern twist; it’s perfect just the way my grandmothers cooked it.
The recipe for my moth bean usal / मटकीची उसळ is here:
https://zanzaneetkitchen.com/matkichi-usal-moth-bean-usal/
#zanzaneet #matki #matkichiusal #usal #mothbeans #sproutedlegumes #curriesofindia #heirloomrecipes #recipeshare #vegansuk #veganmeals #veganrecipeshare #veganrecipes #maharashtrianfood #veganofig #marathifood
#britishvegan #vegano #britainsbesthomecooks_ #ukbloggers #ukfoodies #vegansofinstagram #glutenfreeveganfood #maharashtrianfood
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@maharashtra_ig @maharashtra_desha @incredible_maharashtrian @sakaltimes @exploringthemaharashtra
4 days ago
Dill / शेपू is one of those familiar ingredients from home that is also fairly commonly used in European cuisine. But the way it’s used couldn’t be more different across the continents. In Europe, it plays a supporting role, as a herb sprinkled sparingly on fish and other savoury dishes. In my part of India, where it’s known as sheepu, it is the star of the show, the main ingredient in the wonderful sheepuchi bhaji / शेपूची भाजी
It’s not a dish you will find in a British ‘curry house’. So my husband thought I was crazy when he saw how much dill I bought the first time I cooked a stir fry of dill ‘sheepuchi bhaji’ for him. To see it used as a main ingredient was a bit of a culture shock for him; his life has been full of surprises since meeting me!
This turned out to be a nice surprise though, one taste of this dill delicacy and he was an instant convert to the ‘herb as a green veg’ idea. The dill is cooked very simply with garlic, chilli and lentil to add texture (and protein). I have trouble describing the taste of dill; it has lemony and grassy notes with a hint of aniseed. But cooked this way the flavours are intense, so just pinch a little in a fold of soft chapati or pearl millet flatbread बाज़रीची भाकरी (pictured here) to send your taste buds into orbit.
How I make sheepuchi bhaji / शेपूची भाजी is here:
https://zanzaneetkitchen.com/dill-stirfry-shepuchi-bhaji/
#zanzaneet #shepu #shepuchibhaji #dillstirfry #dill #bhakri #heirloomrecipes #recipeshare #vegansuk #glutenfreefood #veganmeals #veganrecipeshare #veganmealshare #maharashtrianfood #veganofig #marathifood
#britishvegan #vegano #britainsbesthomecooks_ #ukbloggers #ukfoodies #vegansofinstagram #glutenfreeveganfood #glutenfreeuk
#maharashtrian #foodbloggeruk #memarathi #beingmarathi #britishindian #ukindians @maharashtratourismofficial @marathiduniyaa @being_marathi_official @maharashtra_foods_sanskruti @ndtv_food @punetimesonline @timesofindia
@maharashtra_ig @maharashtra_desha @incredible_maharashtrian @sakaltimes
7 days ago
Ladies and gentlemen, allow me to introduce one of the all-time classics, the masala dosa. Simple ingredients come together like the instruments of an orchestra to create something elegant and refined.
The making of a masala dosa! Dosa is a perfect symphony of flavours and a great example of how carb on carb works deliciously in Indian cuisine. My entire family loves this little pocket of Udupi style lightly mashed potato stir fry folded inside a crispy dosa. Personally, I am happy to mop it up as is without any chutney or gunpowder. It’s comforting for Indian & British palates alike. So why not make it?
Here’s the batter recipe. I have already shared the recipe for the ‘masala’ (potato stir fry) in my recent reel. I use the same batter for idli & dosa. Once fermented fully, I make idlis on the first day. Then I thin it down with a little water to make dosa the next day.
Ingredients:
- 4 cups parboiled rice
- 1 cup urad dal (skinless black gram)
- 2 tsp fenugreek seeds
- water
- salt
Method:
1. Rinse the rice and lentils together twice. Add the fenugreek. Add just enough water to cover the entire mixture. Leave to soak for 4-5 hours.
2. Grind the mixture to make a smooth batter. The consistency shouldn’t be too runny.
3. Leave the batter to ferment overnight or for minimum 8 hrs.
4. Add salt and the batter is ready. Portion out the batter, add 3-4 tbsp water to make it slightly runnier for dosa.
How to make dosa:
1. Sprinkle the hot tawa with a little cold water before drizzling a tablespoon of oil over it.
2. Spread a ladleful of batter on the tawa using the ladle itself. Cover for a minute over a low-medium flame.
3. Spread the potato masala over it. Scrape and loosen the bottom edges of dosa and fold. Remove from the heat and serve.
#zanzaneet #dosalover #masaladosa #dosarecipes #veganbreakfastideas #veganrecipeshare #udupidiaries #potatorecipes #veganrecipeshare #glutenfreerecipe #vegetarianuk #ukindians #britishindian #glutenfreeuk #ukfoodblogger #ukfoodie #foodbloggerindia #howtocook #southindianbreakfast #britainsbesthomecooks_ #southindiancuisine #indianbreakfast #indiansinuk #foodbloggeruk #veganuk #glutenfreebreakfast
1 week ago
Pistou soup is my little bowl of French sunshine, the perfect antidote to a cold autumn night, when the sweltering summer is but a distant memory. The pistou sauce that lends this Provençal soup its name is deceptively simple - just fresh basil, olive oil and lots of garlic are whizzed up into a runny puree of vivid green. In this recipe I’ve added some croutons made from cubes of firm cooked polenta. And to give the soup a little extra body I’ve added a handful of orzo pasta, because in our house soup tends to be eaten as a main course.
The full recipe with steps to prepare polenta croutons and double pod broad beans is on the blog:
https://zanzaneetkitchen.com/pistou-soup/
#zanzaneet #pistou #souprecipe #frenchsoup #autumnsoup #vegansofinsta #veganuk #frenchcuisine #souplover #vegetarianrecipes #vegetarianuk #ukindians #britishindian #ontheblogtoday #vegetablesoup #ukfoodblogger #ukfoodie #canbevegan #foodbloggerindia #howtocook #britainsbesthomecooks_ #indiansinuk #foodbloggeruk #pestosauce #frenchfoodie #indiansinfrance #frenchindian #europeancuisine #howtovideo #veganrecipes
2 weeks ago
I like to broaden my culinary horizons beyond my native India. I don’t like everything I taste but I won’t stop exploring because now and then I find a real gem. Like this pistou soup. It’s my new favourite soup, perfect for autumn, when you need to finish up the last of the summer veggies. Like sunshine captured in a bowl to keep you warm as the evenings turn chilly.
What’s special about this soup? I made my own polenta croutons (as I love a little crunch) and dotted it with orzo for a more substantial main course portion. Of course, highly recommend it with a crusty French baguette too.
I have just pushed the recipe over on the blog as many of you demanded.
https://zanzaneetkitchen.com/pistou-soup/
#zanzaneet #pistou #souprecipe #frenchsoup #autumnsoup #vegansofinsta #fillingsoups #frenchcuisine #souplover #vegetarianrecipes #vegetarianuk #ukindians #britishindian #ontheblogtoday #vegetablesoup #ukfoodblogger #ukfoodie #canbevegan #foodbloggerindia #howtocook #britainsbesthomecooks_ #indiansinuk #foodbloggeruk #pestosauce #frenchfoodie #indiansinfrance #frenchindian #europeancuisine #foodphotographyandstyling #foodstyling @ndtv_food
2 weeks ago
The humble dosa becomes an exquisite feast when served with all the trimmings. Whenever I cook this meal I ask myself, is this street food or fine dining? What do you think?
Here it is with the chutneys that I shared in my last couple of reels and a bowl of tangy sambar. The final part is a little surprise - concealed within the folded dosa is the potato stir-fry we call ‘masala’ in South India and therein lies the essence of a masala dosa or dosey.
Here’s how to make an Udupi style potato masala filling:
4 boiled new potatoes (peeled)
1 medium onion (thinly sliced)
1 green chilli (chopped)
½ inch ginger (crushed)
1 dried red chilli
1 tsp mustard seeds
1 tsp urad dal
¾ tsp turmeric powder
a pinch of asafoetida
6-8 curry leaves
55ml (3 tbsp) sunflower oil
½ tsp salt or to taste
1 tsp sugar
1 tbsp raisins
6-8 cashew nuts
60ml (¼ cup) hot water
1. Heat the oil over a medium flame and make a tempering with the mustard seeds, urad dal, curry leaves, dried red chilli, asafoetida and turmeric .
2. Add the onion followed by cashew nuts, ginger and raisins. Sauté until the onions are ever so slightly soft.
3. Crush in the boiled potatoes by hand and sauté for a minute. Cook covered for a couple more minutes.
4. Add the water and cook for another minute.
5. Season with salt and sugar.
6. Finish with some lime juice and chopped coriander leaves.
#zanzaneet #dosalover #dosathali #masaladosa #coconutchutney #chutneyrecipe #udupidiaries #potatorecipes #greenchutney #corianderchutney #veganrecipeshare #glutenfreerecipe #vegetarianuk #ukindians #britishindian #glutenfreeuk #ukfoodblogger #ukfoodie #canbevegan #tadka #foodbloggerindia #howtocook #britainsbesthomecooks_ #southindiancuisine #indianbreakfast #indiansinuk #peanutchutney #dosachutney #foodbloggeruk #veganuk @ndtv_food @marathiduniyaa @women_in_food_industry
2 weeks ago
I sometimes find myself fixating on one particular condiment and then craving the whole feast that it accompanies. So it was with this coriander and coconut chutney when our friends visited us. Thoughts of this smooth creamy condiment with its nutty, crunchy tadka are enough to set me off on a mission to cook up a south indian meal for them.
Ingredients:
250g fresh coconut
100g fresh coriander with stalks (roughly chopped)
1 tbsp roasted chana dal
2 green chillies or to taste
½ inch ginger
60ml plain yoghurt
230ml cold water
1½ tbsp caster sugar
½ tsp salt or to taste
juice of ½ a lime
For the tadka (tempering)
1/2 tsp mustard seeds
1/2 tsp urad dal (split skinless black gram)
4-5 curry leaves
3 dried red chillies
1 tbsp sunflower oil
Method:
1. Finely grind all the ingredients together.
2. Heat the oil in a tiny pan or ladle and make a tempering with the mustard seeds, urad dal, curry leaves and dried red chillies.
#zanzaneet #coconutchutney #chutneyrecipe #greenchutney #corianderchutney #vegetarianrecipes #glutenfreerecipe #vegetarianuk #ukindians #britishindian #glutenfreeuk #ukfoodblogger #ukfoodie #15min #canbevegan #chutney #tadka #foodbloggerindia #howtocook #southindianchutney #britainsbesthomecooks_ #southindiancuisine #indianbreakfast #indiansinuk #idlichutney #dosachutney #runnychutney #foodbloggeruk #southasianfood #indiancondiments @ndtv_food @marathiduniyaa
2 weeks ago
Made a South Indian lunch for friends today. No such meal is complete without a couple of tasty sides like this peanut chutney. There are many ways to make it, this is my plain and simple version. I skipped the garlic and dialled down the chillies to suit all palates.
Peanut chutney
100g (1/2 cup) peanut (roasted and with skin removed)
50g (1/2 cup) roasted chana dal
250ml (1 cup) water
2 green chillies
120 (1/2 cup) tamarind water
Salt to taste
1/2 tsp sugar
For the tadka (tempering)
1/2 tsp mustard seeds
1/2 tsp urad dal (split skinless black gram)
4-5 curry leaves
3 dried red chillis
1 tbsp sunflower oil
1. Roast the peanuts. Scrunch them up once cooled and separate the skin flakes from the peanut. (Read my latest newsletter to learn how).
2. Toast the chana dal until very lightly golden.
3. Finely grind the roasted peanut and chana dal along with all the other ingredients.
4. Heat the oil in a tiny pan and make a tempering with the mustard seeds, urad dal, curry leaves and dried red chillies.
#zanzaneet #peanutchutney #chutneyrecipe #peanutlover #veganrecipes #glutenfreerecipe #ukvegans #ukindians #britishindian #glutenfreeuk #ukfoodblogger #ukfoodie #15min #veganrecipeshare #chutney #weekendvibe #foodbloggerindia #howtocook #weekendcooking #britainsbesthomecooks_ #southindiancuisine #memarathi #indiansinuk #idlichutney #dosachutney #runnychutney #foodbloggeruk #maharashtrianfood @maharashtratourismofficial @marathiduniyaa @being_marathi_official @maharashtra_foods_sanskruti @ndtv_food @punetimesonline @timesofindia
@maharashtra_ig @maharashtra_desha @incredible_maharashtrian @sakaltimes @exploringthemaharashtra
3 weeks ago
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