We have just hit the magic 11k number in our group “Sharing Food With Shivaay Delights”
If you are on Facebook, please feel free to join us on our food journey, where we share our love of vegetarian food on an international scale.
Come post your foodie blog posts! Hope to see you all there…
Much love, D x
https://www.facebook.com/groups/sharingfoodwithshivaaydelights/
Forget the french onion soup! For a second. Take it to the next level, spice it up, masalafy it and transform it into the Indian curried onion soup. You are bound to have these ingredients in your pantry , so no extra shopping! A quick fix with some fresh crusty buttered bread or even some khichdi (rice and split mung bean dish)
I had a large sweet white onion and in contrast a red onion to use for this soup. However I will never really understand why a red onion is a RED onion ? It is very much purple/magenta in colour?…any how…I love onions, I eat them raw in salads, find them delicious paired with a mature cheddar cheese sandwich! I just love them! Most of my cooking will involve onions in some way or another but today we are focusing solely on the onion.
This soup can be cooked in under 20 to 25 minutes. Is very tasty, slightly sweet because the onions are caramelized in the spices and then you get a hint of heat on your palette at the very end from the red dried chilli flakes.
I know all onion lovers will adore this and it may even convert non onion lovers to loving them. Hope you have a wonderful day…I’ll see you soon! Much love, D x
INGREDIENTS
1 large white onion sliced
1 large red onion sliced
1 tsp sunflower oil
Pinch of cumin seeds
Pinch of asafoetida
¼ tsp dried chilli flakes
1 tbsp cumin/coriander powder
¼ tsp turmeric powder
1-2 tsp garam masala
1 tin finely chopped tomato
Salt to taste
1 cup water
METHOD
In a large saucepan, heat up the oil on a medium heat with the cumin seeds. Once the oil starts to sizzle are the onions and mix well
Add all the seasoning and spices making sure all the onion is coated. Cover, reduce to a low heat and cook for 5 minutes
Pour in the tin of chopped tomatoes with the cup of water, stir well, bring to a boil and gently simmer for 15 minutes
Serve up with a dollop of natural yoghurt and fresh bread
I absolutely love to find new recipes to try and am able to get a variety everyday on the Facebook interactive food group. With over 6000 members, I have made many friends and you can imagine the amount of vegetarian food dishes, recipes and ideas that are flying around.
I see so many that I wish to make, that now I have started to bookmark them. The first one I couldn’t wait to cook was The Baked Broccoli Kofta Curry by Swathi Pareek @ Cooking wid joy and what an outstanding recipe. Firstly what stood out at me was that the koftas were baked rather than fried and the ingredients were really healthy with hardly any use of oil.
What resulted was a superb curry with an intense broccoli hit of kofta in the most delectable tomato based curry. Swati! What a fantastic recipe!! One I know I will…
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As you all know friends, my husband enjoys his food and this totally inspires me to create, bake and make more new dishes. I was really excited when he came home and was talking about his colleague & friend Nathan making tapas yesterday evening. They both share a love of food and it’s wonderful as always, to share ideas and experience different cuisines.
The one tapas dish that stood out to me was the “Padron Chillies sprinkled in sea salt”. Now being of Indian heritage, I adore chilli. This fascination developed after getting married where all of a sudden I was able to eat as much sweet stuff and chilli, spicy stuff as possible. Really tastebuds do change when you’re paired in a relationship! You adopt each others tastes and are more open to trying new foods.
I am yet to make these tasty tapas chillies but Nathan was extremely kind to share his spread and most importantly his recipe. The padron chilli is known as the Tapas Chilli Pepper ~ used commonly in Spanish cooking, these Padron peppers literally melt in your mouth, with a small amount saltiness and heat making them so very moreish! They are used whilst green & immature and are very mild. You really get to enjoy the flavour sensation without burning your palette.
These had to be shared immediately and thank you very much Nathan for introducing us to them and for the mouth watering pictures!
INGREDIENTS
2 cups of Padron peppers
1-2 tablespoons olive oil
Sea salt for sprinkling
METHOD
Add olive oil to a very hot frying pan, when oil is hot and sizzling gently place the peppers into the oil
Cook and stir the peppers until the skin is blistered and the pepper soft
Remove the peppers from the pan, place on a plate and sprinkle with sea salt to taste
Aahaaram is one of my absolute favourite food blogs. My wonderful friend Aruna is the talented chef behind this vegetarian marvel. I was extremely ecstatic when she offered to do a guest post for me. I look up to her as a senior food writer and sister. She inspires me with every one of her recipes and I am always learning from her.
Thanks Aruna for Aahaaram…We love you!
Over to my dear friend Aruna Panangipally for a sweet ice cold delight…
It my greatest pleasure that I am able to do this super simple yet super delicious guest post for Dimple. Dimple was one of my earliest blogging friends and one with a 1000-watt smile that can light up the whole world. I love Dimple’s recipes because they are infused with same joie de vivre, and are so simple yet so flavourful.
Dimple always had nothing but kind and encouraging words for me. When I asked her to do a guest post for me, she agreed readily and came up with this delicious Sweet Corn and Spinach Curry and I have only just got around to doing this post for her.
Of the choices I gave her, Dimple chose Bhapa Doi, a dessert that looks deceptively plain but is chockablock of tastes. This Bengali dessert is nothing but Sweet Steamed Yogurt that is oh-so-creamy and just the right kind of sweet; not overpowering yet has a lovely lingering after taste.
What I love best is the fact that it gets done super fast (though one has to wait for it to chill, sigh!) and is simply super delicious.
Truth be told, I am loathe to share Bhapa Doi with anyone. 🙂
So without much ado, here you go:
Serves: 4 (If you want to share :-))
Cooking Time: 30 Mins
Chilling Time: 4 hours
Ingredients
Sweetened Condensed Milk – 400 gms
Thick Yogurt – 250 ml
Milk – 250 ml
Method
Blend together the condensed milk, yogurt, and milk.
Pour into a steel vessel.
Cover well with a foil or a heavy lid. Anything that will prevent water from entering the vessel.
Steam in a pressure cooker without the weight for 15 minutes.
Let the cooker cool completely to room temperature.
Chill the Bhapa Doi for 3 to 4 hours.
Enjoy!
Sometimes I do wonder if I can invest more time in photography because of all the wonderful pictures I see my fellow food bloggers post. I do feel strongly however that it is all about the food and recipes so I like to share the recipe as soon as possible and as many recipes as I can.
I do hold my fellow food bloggers in very high esteem that take skilled food photographic pictures. I hope one day to be as half as good as them!
This fuss free biryani, I made a few days back. It went down really well with the in laws and we especially enjoyed the crisped rice that baked to perfection.
Hope you enjoy this dish and are having a wonderful weekend. Much love, D x
INGREDIENTS
2 carrots grated
1 courgette grated
1 red onion diced
1 red bell pepper diced
¾ tsp ginger paste
1 large cup frozen peas
1 tin sweetcorn rinsed
1 tbsp sunflower oil
Pinch of cumin & mustard seeds
Pinch of red dried chilli seeds
2 cloves
2 tbsp Biryani masala to taste
1 tsp turmeric powder
2 tsp ground coriander and cumin powder
1- 2 level tsp salt or to taste
300g tomato crushed passata
2 tsp tamarind sauce
½ tsp brown sugar
Water
A whole large pot of pre cooked boiled rice
METHOD
In a large pot, heat the oil on a medium heat, throw in the mustard and cumin seeds. Once they sizzle away, sprinkle in the red chilli seeds. Sauté the red onion and pepper until soft
Mix in the grated carrot and courgette with all the seasoning and spices. Combine well, reduce to a low heat, cover and cook for 10 minutes
Add the sweetcorn, peas and tomato passata. Stir well and simmer for a further 10 minutes. Meanwhile pre heat the oven to 200°c
Once the biryani veg is prepared. Layer a large rectangular oven dish with the boiled rice (2cm depth) pour over all the prepared curry and spread evenly.
Cover with the remaining rice
Place in the oven for 30 to 40 minutes until the top rice layer is nice and crispy. Serve with a cooling raita or kadhi
If you want something healthy, tasty and low fat, don’t go anywhere! I have created my non guilty version of the classic Indian matar paneer dish without the guilt! And the paneer?!
Fully packed with protein, which will keep you going for longer and stop you from snacking, especially if you have this curry for lunch. But don’t worry I know this maybe to healthy for some of you so my apple crumble recipe is coming up soon…
Enjoy, hope you’re all well…I am sooo excited as I have a lot more creative vegetarian dishes on the way!..until then, much love, D x
INGREDIENTS
300g Quorn chicken style pieces or soya chunks
2 cups frozen peas
1 medium onion diced
2 cloves garlic crushed
½ tsp minced ginger
250g crushed tomato passata
Pinch of mustard seeds
Pinch of cumin seeds
1 tsp garam masala
¼ tsp turmeric powder
2 tsp ground cumin & coriander
Salt to taste
½ tbsp sunflower oil
Water for sauce
METHOD
In a large nonstick saucepan, heat the oil on a medium heat with the mustard and cumin seeds. Once they start to sizzle, add the onion, ginger and garlic into the pan. Sauté until translucent
Sprinkle in the garam masala, cook through for a minute or so. Stir in the tomato passata along with all the seasoning. Let the sauce bubble then place the chunks of quorn into the saucepan. Mix well, you may need a little water to help the tomato coat the quorn
Reduce the heat, cover and simmer the curry for 10 minutes. Add the peas, stir and simmer for a further 7 to 10 minutes
Serve up with some rice or chapati
Enjoying the weather!
Have a beautiful day x
We bought this wine earlier this week, which is from the Tuscany region of Italy. I don’t drink red wine easily as some are so full bodied and overwhelming but this particular Chianti appealed to my light palette.
It has sour notes with a soothing warm feeling as you sip. I was amazed to sense the cherry flavour that I tasted almost immediately as it has mainly cherry notes running through it. An easy wine to drink and quite delicious. Went really well with a roasted vegetable oven baked pizza. I know I will be buying and drinking this again soon!
If you get the chance..Do try it and let me know how you like it.
Have a wonderful weekend friends. I promise more food recipes coming up next week! Much love, D x
A tasty and healthy flat bread…One of our family favourites!
Peppers give immense flavour in cooking especially when it’s roasted! Packed with vitamin C, it’s great for when you have a cold. With both my little ones sniffling away and always comforted with a rolled up chapati in their hands when playing. I thought why not introduce the pepper to the chapati?
I was sooo happy with the result and so were they. A soft orange chapati with strong notes of pepper and coriander. I sent a couple for my Mum to try and she loved them. She wants the recipe! So this one is for you my dearest!
INGREDIENTS
1 red bell pepper
2 garlic cloves
Handful fresh coriander
¾ tsp salt or to taste
1 tsp coriander & cumin powder
½ tsp turmeric powder
½ tsp garam masala
250g chapati flour
1 tbsp sunflower oil
Boiling water to bind
Extra flour for rolling
Butter
METHOD
• Preheat the…
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