Sagar Vegetarian Restaurant 

A few days ago I went to review Sagar Restaurant, which specialises in Pure South Indian vegetarian cuisine. The menu allows you to explore other regional veg dishes especially infamous chaats from Mumbai!

My initial impression was that it was lovely.  The decor was simple, clean yet striking, a quiet and calming space, very zen like to be able to eat in peace and comfort. Traditional music was floating in the air which definitely added to the ambiece of the restaurant. 

The staff were extremely attentive, helpful and knew their dishes well. I fancied the Idli Sambhar, my mum who had accompanied me, was recommended to have the Medu Vada. 

These starters were truly incredible.
The idli were like soft clouds that just melted away on my tongue. The silky texture of onion in the sambhar and its consistency was spot on!

The medu vada, simple  crispy battered fried doughnuts, not greasy but cooked to perfection, was stunning when dipped into the coconut chutney and drenched in the tasty sambhar!

I was also pleasantly surprised having ordered an orange juice that I received a freshly squeezed sweet and tangy oj.

For my mains the Traditional Udapi thali was getting prepared and the chilli & onion Uttapam for my mum.

The thali is one of their best sellers and I can totally understand why and I agree! Presented well and all the individual dishes were named and shown to me by Shridhara the manager. 

I found all the elements of the thali complimented each other.  A mixture of curries, dry and saucy. Two types of dal to go with the heaped mountain of rice. The over generous puri/flatbread binded each portion together.

My favourite in particular had to be the dry cabbage bhaji. A soft, salty, crunchy dry curry. Extremely tasty and so very moreish! The creamy yogurt based coconut curry was amazing too!

“Rasam…ummmm!” Was how my mum described the thin almost transparent soup.  It was to her liking due to the chilli factor. It hit the back of your throat with a warming sensation!  I just loved how she reacted.

My siro, a sweet semolina pudding had started to disappear mysteriously.  Yes you guessed right, my mother couldn’t help herself.  She said she never eats siro unless it’s homemade but the look of Sagar’s siro tempted her.  I too loved it. Sweetly balanced, the cashews were toasted and cardamom notes stayed on my palette ~ Divine!!

Overall I can’t rate this restaurant enough.  I have to admit so far it is THE BEST SOUTH INDIAN restaurant I have been to and I have been to a few!

There’s no surprise that there are two more branches of Sagar in Central London.

If you fancy traditional South Indian food, good service and great prices, Sagar is the place to go!

I would sincerely like to thank Shridhara and Jay Kumar for awesome service and the management for having us over for the review

Please feel free to visit their website http://sagarveg.co.uk/ and try this yummy restaurant for yourselves 
Until next time, much love D x

If you would like me to review your vegetarian restaurant dishes in the UK, please feel free to message me on dhmakani@gmail.com

Spinach, Pea and Paneer Curry

So today I decided to put two famous paneer curries into one.

Palak and matar paneer reinvented and super tasty. Using fresh spinach adds such a rich flavour. I can’t wait to delve in!

INGREDIENTS 

1 red onion chopped

1 tin tomatoes crushed 

2 cloves garlic minced

1 tsp ginger

1 tbsp oil

Pinch of asofoetida

Pinch of Mustard seeds

Pinch of Cumin seeds 

Little dried chilli flakes

1 star anise 

1 tsp cumin & coriander powder

1/2 tsp turmeric powder

Salt to taste 

1 tsp garam masala

1 tsp dried mango powder

I block paneer cubed 

1 bag fresh baby spinach pureed 

1 cup frozen peas

METHOD 

Heat the oil on a medium heat in a large saucepan with the mustard, cumin, chilli flakes, asofoetida and star anise. Once the seeds start to sizzle stir in the chopped onion, garlic and ginger

Reduce the heat to slow.  Add the tomatoes with the rest of the spices 

Combine and cook for 5 minutes. Place the paneer into the tomato base, cover and cook for 15 to 20 minutes stirring occasionally 

Last thing is to add the pureed spinach and peas. Cook off for a further 10 minutes and your curry is ready to eat!

Pure Vegan Goodness

It’s been a while since i have blogged only because recently my children have become so very fussy and I don’t have time as i’ve been concentrating on my photography work!

But today I was determined to cook something super healthy and blog on the same day like I used to.

I bring with me a super duper trio of broccoli, kidney beans and sweetcorn style filling for the ever popular tortilla wrap!
So here goes…Much love D x

INGREDIENTS 

1 large broccoli into florets

1 tin kidney beans

1 tin tomato crushed

1 small tin of sweetcorn

1 tbsp rapeseed oil

3 shalots diced

2 garlic cloves minced

1 tsp cumin seeds

Crushed chilli flakes to taste

Salt and pepper to taste
METHOD
Heat up oil and cumin seeds in a large saucepan on a medium heat. Once the seeds sizzle,  cook off the shalots for a minute or so.
Toss in the broccoli with the sweetcorn.
Season with salt, pepper and chilli flakes. Mix well

Cover and cook on a low heat for 8 to 10 minutes 

Put in the crushed tomatoes, kidney beans and garlic.  Stir well. Cover for another 10 minutes

Now the filling is ready to put into tortilla wraps! Don’t forget the grated cheese! If you’re not vegan.

Chilli, chilli popcorn!

Crunchy, salty and hot! Sensational popped corn with immense flavour.  The heat got to us but did we stop?..No! Lol…
A must try for this weekend! Hope you’re all good.

Go ahead! Pop some corn!

INGREDIENTS 

1/2 cup popping corn

2-3 tbsps rapeseed oil

1 tsp dried chilli flakes 

1 tsp garlic granules 

Smoked paprika to taste

1 tbsp salt

METHOD 

In a large saucepan, on a medium heat. Pour the oil and sprinkle chilli flakes. Once the oil sizzles, slowly add the popcorn kernels

Add the rest of the ingredients and mix well with a wooden spoon

Turn up the heat to maximum and cover the saucepan

The corn will start to pop.  Once it kicks off, lower the heat to medium again

Wait until all the corn has popped

Transfer into a big serving bowl And munch!

A Spicy Chipotle Tomato Sauce

The perfect sauce for your gnocchi. Smoked Chipotle chilli flakes with fleshy tomatoes crushed with garlic salt and pepper and a little bit of rape seed oil. Which in turn gives you a wonderful aromatic spicy and yet tantalizing sauce for any pasta dish!
All you do is blitz all the ingredients and gently cook through to fuse all the flavours.

INGREDIENTS 

1 tin crushed/whole tomatoes

1 medium white onion

2 garlic cloves

1 tbsp rapeseed oil 

2 pinches chipotle dried flakes

1 tsp garlic salt

Ground black pepper to taste

Dried Oregano to taste 

Salt to taste 

METHOD 

Blend the tomatoes, onion and garlic cloves together

Heat the oil in a medium saucepan. Sprinkle in the chipotle flakes, pepper, dried oregano  and garlic salt as the oil heats up

Keeping on a slow heat, pour the tomato blended mix. Season with salt, stir and cover the saucepan

Cook for 20 minutes, stirring occasionally 

Serve with gnocci or your favourite pasta

Enjoy!

Healthy Chocolate Snowballs

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I made these on request of my 5 year old who said to me that he hasn’t had these little treats in a very long time!

I altered my recipe a little and removed the sunflower oil therefore there is no added fat in this recipe.

https://shivaaydelights.wordpress.com/2014/02/28/chocolate-snowballs/

Have a go! They taste good and the children love ’em!

Healthy Chocolate Snowballs

image

I made these on request of my 5 year old who said to me that he hasn’t had these little treats in a very long time!

I altered my recipe a little and removed the sunflower oil therefore there is no added fat in this recipe.

https://shivaaydelights.wordpress.com/2014/02/28/chocolate-snowballs/

Have a go! They taste good and the children love ’em!

A Mediterranean Ebli Salad

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Shivaay Delights has definitely turned a leaf this year by going more healthy. That’s not to say I don’t crave my sweet baked treats! Some brownies have just been taken out of the oven! 😉

This salad attempts to capture strong tangy Mediterranean flavours that really make you appreciate good food!

Enjoy! A gnocchi recipe coming up soon. Much love, D x

INGREDIENTS

1 cup ebli durham wheat pre cooked
1 small bag of baby spinach
1 tin chickpeas drained 400g
1 red bell pepper diced
Big handful of plum/cherry tomatoes
1 roasted aubergine cut into chunks
Crumbled feta cheese to taste

Dressing

5 tbsp olive oil
Lemon juice of 1 small lemon
1 heaped tsp wholegrain mustard
Salt to taste

METHOD

Assemble all the salad ingredients. Toss well to mix and pour over the salad dressing

*I roasted the aubergine on the stove. You can roast it in the oven with the skin on until crinkly and tender

Crushed Mushroom Pasta Sauce

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Mushrooms = A no go zone for children!! But this yummy sauce will have them eating them in front of your very own eyes!!!

INGREDIENTS

1 Punnet of button mushrooms
200 ml crushed tomato
3 garlic cloves crushed
Salt to taste
Chilli flakes to taste
1 tbsp olive oil
1 tsp dried oregano

METHOD

Blitz the mushrooms until small pieces

Heat up the oil with the oregano and chilli flakes. Wait for the oil to sizzle

Add in the mushrooms and garlic. Sauté until a little water is released from the mushrooms

Pour in the crushed tomato with salt. Stir and cook through on a slow heat for 20 minutes, Stirring occasionally

Serve on a bed of cooked fusilili or penne pasta

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