Thursday, February 21, 2019

African Peanut Stew


Soul soothing African peanut stew.
Sweet potatoes, celery, bell peppers, spices and peanut butter, a little lime juice.

Sunday, February 3, 2019

Coconut Rice and Sweet Peas Pilaf


Lightly toasted rice and urad dal in coconut oil, simmered with peas, tossed with fresh coconut flakes. Garnished with tempered mustard seeds, curry leaves, cashew nuts.

Saturday, February 2, 2019

Khandvi, a Gujarati Original


Saturday special: khandvi-chickpea flour and curd rolls, a Gujarati original. Flavored with ginger chili paste, filled with fresh coconut and coriander flakes. Garnished with tempered mustard seeds and curry leaves.
Their making method them is fascinating. The flour is first cooked like for choux pastry (pressure cooked in my case), then spread on a smooth surface, then rolled.
Khandvi- rulade din vestul Indiei, statul Gujarat. Facute din faina de naut, iaurt, pasta de ghimbir si ardei. Umplute cu fulgi proaspeti de nuca de cocos, coriandru. Drese cu seminte de mustar si frunze de curry, calite in ulei.
Metoda prepararii lor e fascinanta: aluatul intai se fierbe ca pentru aluatul choux (covrigei umflati), se intinde pe o placa neteda (sau dosul unei farfurii), apoi se ruleaza

Friday, February 1, 2019

Chickpea Nuggets and Mushrooms in Thai Red Curry


Chickpea nuggets and mushrooms in Thai red curry. Flavors of galangal, lemongrass, fiery chilies, makrut lime leaves, coconut milk. Jasmine rice.
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