I crave carbs like all the time and the one thing on a hot day that would hit the spot are these chips!! Not too unhealthy as they chips were baked and the sauce cooked with very little oil How … Continue reading
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 firstname.lastname@example.org
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!
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
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!
A light airy, healthy snack known as Dhokla in Gujarati Indian cuisine.
Served with a chutney of your choice these make for a wonderful treat!
I used this recipe @ http://foodviva.com/snacks-recipes/rava-dhokla-recipe/
I was very impressed by the result! Have a go and please send me pictures of any dishes you make from my blog. Would love to see and share them here.
Email me @ Shivaaydelights@gmail.com
My 3 year old son kept eating these flatbreads despite the fact that he occasionally got the odd chilli flake. He just kept on going. So very moreish are these flatbreads! That once you start, you won’t be able to stop!
1 cup wholewheat/chapati flour
1 cup self raising flour
1 tsp salt
1 tsp garlic granules
1/2 tsp dry chilli flakes
2 tsp sunflower oil
Boiling water to knead
Sunflower oil for cooking
Place both types of flour in a large mixing bowl with the salt, garlic granules, chilli flakes and 2 tablespoons of oil.
Use fingers to make a crumble consistency. Add boiling water gently to form a soft dough
Bring together and knead for 5 minutes
In the meantime heat a non stick frying pan on a medium heat
Take about a tablespoon and a half of dough. Roll flat to about a 10cm diameter disc
Place in the frying pan. Cook on both sides until golden brown, using a little oil to aid the process
Serve hot with lashings of butter
The carrot…not one of my vegetables of choice but now is, as both my boys love them as does our pet house rabbit Alfie!
I’m just about getting myself to eating them raw, like them in a fruit & veg juice mix and now I have made them a little tangy to add them as a side dish to any Indian meal
3 medium carrots, peeled and sliced into thin rounds
½ tbsp sunflower oil
1 tsp cumin powder
½ tsp black mustard seeds
Salt to taste
Fresh lime juice to taste
In a medium saucepan, heat the oil and mustard seeds. As soon as the seeds start to pop, gently add in the carrots
Sprinkle with the cumin powder, mix well so that all the carrots are coated. Cover and reduce the heat. Cook for 5 to 7 minutes til slightly soft
Season with salt and fresh lime juice, cover and cook until the carrot is a little more tender.
Serve with your favourite Indian meal
My taste buds fancied something different today I aim to make different dishes at least once or twice a week to mix it up a little and have a bit of variety in our usual day-to-day lives
I found this recipe online by the amazing Tarla Dalal. I’ve never combined vegetables in a South Indian based curry and I’m extremely happy that this was my first one.
So moreish, healthy and luxuriously coconuty plus the sourness of the yoghurt and spices to cut through the sweetness
The recipe can be found @ http://m.tarladalal.com/Dahi-Bhindi-(–Kerala-Style-)-267r
I’m very sure you all will enjoy it as much as I did!
I have an easy and versatile potato curry coming up soon! Keep watching!
Until then, much love, D x
Last week my parents popped round to my home. With lots of food as always but my Dad had an ominous looking small stainless steel container which was warm to the touch.
I took it over to my kitchen, took a spoon, opened the lid and delved in…
Ummm spicy cassava and now I’m sharing this wonderful recipe with you!
Dad, you never cease to amaze me!
Thank you, much love, D x
1 frozen packet cassava steamed until tender. (Slice into small chunks)
2 cloves garlic crushed
1/2 tsp ginger puree
1/2 tsp minced fresh green chilli
1 tbsp sunflower oil
Black pepper and salt to taste
Fresh lemon juice to taste
Freshly chopped coriander to garnish
In a large shallow saucepan, heat up the oil on low.
After a couple of minutes, gently add the steamed cassava along with the garlic, ginger and chilli
Stir fry for a few minutes making sure the cassava is coated in the oil and ingredients
Season with salt, pepper and lemon juice. Combine well
Eat straight away as a starter or a side. Enjoy!
Paneer and black gram split lentils, I was yet to combine in a dish, so yesterday was the day. I was extremely pleased with the result as I managed to get a mushy daal with bags of flavour. It tasted very similar to a daal makhani, as the paneer provided the wonderful creamy feel and flavour
Ummm…I was in heaven! I’m sure you all will love it too, guaranteed!
1 cup cubed paneer
1 cup split urad, white split gram lentils
½ tsp soda bicarbonate
¼ tsp turmeric
1 tbsp sunflower oil
½ tsp mustard seeds
1 onion diced finely
1 tomato chopped
1 tsp garam masala
2 tsp dried cumin & coriander powder
Salt to taste
Lemon juice to taste
½ cup tomato passata/crushed tomato
Fresh coriander optional
Boil the urad daal with the bicarbonate of soda and turmeric until soft and mushy. Once cooked leave aside
In a large non stick saucepan, heat the oil and mustard seeds on a medium heat. Fry off the onion and fresh tomato
Add all the spices and stir fry for a couple of minutes
Pour in this tomato passata, along with the cooked daal and its water. Gently place in the cubed paneer into the saucepan
Simmer through on a low heat for 20 minutes or so, stirring occasionally
Garnish with fresh coriander and serve with freshly made hot chapatis
My husband is always watching Indian street food videos on YouTube. This is one particular dish that he was checking and that I was extremely intrigued by.
I think you all know me by now, in that I love to cook really, really simple food and am not embarrassed in taking short cuts to get to the final yummy result!
This is one of those easy than easier recipes, yet so satisfying and filling. The protein hit from the egg and cheese really reaches the spot! Make sure that you have some ready made parathas or frozen parathas like I used in this recipe and you are ready to go my friends!
Enjoy, see you soon! Much love, D x
Frozen paratha/ready made paratha
Grated mature cheddar cheese
Spring onion sliced
Chopped fresh coriander
Salt and pepper to taste
Place the frozen paratha in a frying pan and cook through on both sides to a medium golden brown. Spread a little butter on one side
Crack one egg onto the buttered paratha and break the yolk gently. Load on all other ingredients and seasoning
Cover with a large lid on a low heat for 5 or so minutes or until egg is firm
Fold the paratha and serve with a hot chilli sauce