Month: January 2011

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mung-bhaat

Gujarati Mung Bhaat- Mung Bean and Rice Soup

Join me in a moment of nostalgia with my recipe for a classic Gujarati Mung Bean Soup. This is nothing like my playful recipe for Spinach and Mung Bean Soup – it’s an untweaked and deliciously traditional soup loved by the Gujarati peoples. Can you believe I didn’t stray from the recipe?   Did you know? Many Indians consider the mung bean to bring luck and so it is used in rituals and offered to the Gods along with grains of raw rice. Like most Gujarati recipes, every family has its own secret version of this mung bean soup, with probably the only similarity across all variations being that it’s always, always served with rice. The rice is boiled separately from the mung bean soup and usually mixed in just before serving. Check out my tips on how to cook perfect basmati rice. I topped mine with sweet, golden onions and fresh coriander. You can also stir in a spoonful of creamy natural yogurt for a mild tang. If you’re feeling lazy and are craving …

pandan-lamington

Dark Chocolate Pandan Lamingtons with Pistachio and Salted Caramel Glass

I’m sorry for the long and pretentious title this week – well sort of. Usually, I like to keep recipe titles as short as possible for the sake of clarity and focus (and because I’m easily confused). Although, I think a pompous sounding title is quite fitting when describing a pompous looking lamington. Let me introduce you to my second entry to Mr P’s Re-Inventing the Lamington competition 2011. Vegan chocolate sponge filled with pandan cream cheese and coated in a layer of dark chocolate. As if this eggless lamington wasn’t trying hard enough to please already, it’s then crowned with a shard of pistachio and salted caramel glass. NOTE: I’ve had a few comments about this being a ‘vegan’ lamington. Let me clarify: this is NOT a vegan lamington because it’s filled with cream cheese and covered in a brick-ish layer of dark chocolate. However, I’ve highlighted that the chocolate sponge used for this lamington IS vegan. I repeat: these are eggless lamingtons using a vegan sponge for any vegan readers who want to make …

nankhatai

KO Rasoi’s top 10 recipes of 2010

Melt in the Mouth Paneer Kofta     2010 was such a fantastic year for KO Rasoi and I think the recipes which attracted the most attention from you guys deserve to be featured again. The spotlight will be shone on the most viewed and searched for recipes on KO Rasoi last year. Collecting this data gave me such an insight into what you’ve been looking for and what whets your appetite. It also taught me a few things about myself, mostly that I’m a cheesecake freak and have no self control. Like me, you love your paneer and you love desserts. High five. Put your seatbelts on, this is going to be a mouthwatering visual rollercoaster. I’m not entirely sure if you’ll be able to handle it, actually. Saffron and Lemon Shrikhand Cheesecake   Eggless Brownies Decadent Spinach and Mung Bean Soup Rose and Pistachio Baklava Gujarati-style Urad Daal Spinach and Green Chilli Puris Steamed Rice with Green Peas     Paneer Butter Masala   Nankhatai: Spiced Biscuits for Tea   I have no doubts …

turkish-delight-lamingtons

Eggless Turkish Delight Lamingtons

This time last year I won the Re-Inventing the Lamington competition hosted by Mr P of the thoroughly delicious Delicious Delicious Delicious. Not bragging or anything. My Shrikhand Spice Lamingtons consisted of a traditional Shrikhand sandwiched between eggless honey-flavoured sponge, coated in milk chocolate and pistachio splinters. There were some amazing entries and it was fantastic to see such a great deal of thought go in to the competition. I was lucky enough to walk away with an utterly cute Welsh dragon cookie cutter which I ended up making Holi cookies with. In a desperate attempt to uphold my prized title, I present to you, my first entry into Mr P’s Re-Inventing the Lamington competition 2011 – Eggless Turkish Delight Lamingtons. For those of you who don’t know, a lamington is essentially an Australian filled and covered cake. Simple as that. I love cooking with flowers, as long as the final product isn’t too strong and perfumed. Sounds like a contradiction in itself, but rose jelly and rose cream with lemon scented sponge and white …

puff-pies

Cheese and Potato Puff Pies

I haven’t fallen off of the edge of the Earth, just in case you’ve been wondering where your favourite Gujarati food blogger has gone. I hope you’ve been wondering – have you been wondering? I trust you all had a delicious Christmas and New Year. I’ve been spending my precious time recovering from the most brutal lurgies seen this side of London. I’m ashamed to admit I’ve hardly cooked, feeding only on unsatisfying take-aways and frozen pizzas. Interestingly, I’ve lost weight on this questionable diet full of fat, salt and cholesterol. FYI, I’m not endorsing this depressing diet in any way – just observing an unexpected fact. I cannot begin to describe how much I’ve missed blogging and sharing my favourite recipes with you. Working full-time really takes its toll, especially now I must resign blogging to the weekends. Thankfully, I’m feeling much better now and can’t wait to get back to dreaming, cooking, photographing and writing about my favourite things to eat. I have some big dreams for 2011 and the determination to accomplish …