Thankful Thursday

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Yesterday evening I was greeted by a wonderful tweet from “Daddy’s Grounded.com” Husbands who must not be stopped!

I clicked on the link to find my husband’s praises being sung.  As you all know he loves cooking too and is my pillar of support!  He has contributed some gorgeous guest recipes that have been liked even more than mine!  I think he should start a blog of his own as he is always interested on how many likes and views he gets! 😉

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I am so thankful for him and it is even more satisfying to see how appreciated he is in the blogging world.  Being titled as “Shivaay Delights’ Husband” made me giggle but also filled my heart with pride.
So here I take time out to say THANK YOU to my Husband! For everything he does!  My passion for Shivaay Delights is enforced by his love of food and him supporting me on this amazing journey!  Love you!

Be thankful today for all those you love and tell them!  It’s always nice to hear! Much love D x

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The fresh baby leaf spinach penne featured above…

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Okra Masala ~ A special guest post!

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This is an amazing recipe from my one and only. Yes I am biased! Lol! But no, seriously my husband has always and will always be an inspiration to me and my cooking.

He has never been afraid of throwing spices together and his food always reflects this. I would normally ask him what he put into his individual dishes and he’ll say a little bit of this and a little bit of that, meaning lots of special flavours combined. The dishes come out superb and are very much a tantalising taste sensation!

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If you like spiced curries not just hot but spiced you are very much in for a treat. I finally persuaded him to do a guest post for me, so I won’t keep you waiting much longer! I’m sure this recipe is one of many that will come from him!

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INGREDIENTS

For the dry masala combine
1 tsp garam masala
3 tsp tava fry masala
2 broken pieces of cinnamon stick
4 cardamom pods
4 cloves
½ tsp smoked paprika
½ tsp garlic granules
1 tsp dried coriander leaves
2 tsp coriander & cumin powder
⅓ tsp turmeric powder
2 pieces of weetabix (wholegrain cereal below) crushed

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For the curry
30 whole okra/bhinda
2 cloves of garlic crushed
1 medium onion finely chopped
1 medium to hot green chilli finely sliced
1 tsp grated fresh ginger
250g tomato passata
1cup water
salt to taste
1 tsp sugar
1 tbsp sunflower oil
Large handful of fresh chopped coriander including stalks

METHOD

• Heat up the oil and mustard seeds in a large saucepan, sauté the onion until translucent, add the dry masala without the weetabix on a low heat for 5 minutes mixing occasionally. Throw in the garlic, ginger and chilli

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• Meanwhile chop off the okra tops, pan fry them in a little oil so that they are tender and ready for the absorption of the base

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• Add the sugar and then stir in the passata and a cup of water, stir well. Add half the chopped coriander, cover and simmer on a low heat for 5 minutes

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• Gently place the whole pre-cooked okra into the masala gravy, dunk all of them completely and cover again to simmer for 15-20 on a very low heat

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• Serve with naan bread or some rice, garnish with the rest of the fresh coriander

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