Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts

Tuesday, September 30, 2014

Jeera Aloo


Jeera Aloo, or Aloo Jeera Nava-K's style. Yes. Of course. I have my style to my cooking. Proud Nava K. Why not? After all, cooking is also about your own style right? Tell me about it. That's why, most probably you would noticed that my Jeera Aloo is different and a stand out amongst the rest. What is Jeera Aloo by the way if you still can't comprehend? Basically, potatoes stir fried alongside cumin (Jeera Rice) and of course, we need the spicy beat from chillies as well. Potatoes on the whole by the way, as I have repeated myself donkey times (Sukhi Aloo Sabzi, Tari Wale Aloo, Chilli Aloo, Dum Aloo & Aloo Gobi). Just mention potatoes and you yourself will know what I mean. So many dishes out of potatoes (Aloo Gosht, Navaratan Korma, Egg Potato Curry, Indian Potato Balls, Baked Cheesy Potatoes & Bonda).  What about Jeera Aloo? Simplicity and simplest. Loud aroma of cumin seeds, garam masala, coriander leaves and a dry style Jeera Aloo.

Friday, September 26, 2014

Vegan Tom Yum Soup


Thai cuisine or even tom yam/tom yum for the matter. A big Thai matter actually for me. You name it, I have it (Thai Fried Chicken, Thai Steamed Fish, Thai Crispy Fish & Shrimp Pad Thai Salad) and tom yum by itself has been a good and great making exploration on the whole. Basically, because we simply love slurping into tom yum soups or other Thai conclusive soups. Just so satisfying to our palates mind you, especially for their big, profound and utterly magical spicy, tangy and aromatic tastes (Thai Tomato Soup, Tom Yam Goong, Tom Kha GaiThai Carrot Soup & Thai Fish Noodle Soup). Today, ladies and gentlemen, its Vegan Tom Yum Soup. In fact, can be regarded as a vegetarian version as well. Make the broth and then go ahead by adding the rest of the ingredients as listed for a sincerely appreciated Vegan Tom Yum Soup (Tom Yam Fried Rice, Tom Yam Chicken & Tom Yam Mee Hoon). 

Thursday, September 25, 2014

Kerabu Taugeh


Kerabu? Remember those kerabu or Malaysian raw salads I have already shared with all you guys (Kerabu Kacang Botol, Kerabu Mangga & Kerabu Kaki Ayam)? Plus of course, the rest from this and that part of Asian Continent (Cambodian Green Mango SaladSri Lankan Carrot Salad & Asian Watermelon Salad) and me, the Indian who just so love our ulam, local herbs and Malaysian local produce for my cooking and eating pleasure (Nasi Ulam, Kacang Buncis Cili, Sambal Belimbing, Gado Gado & Nasi Dagang)? Tell me please and I will return willingly tell you on this Kerabu Taugeh, aka, Bean Sprouts Salad. Obviously, point blank said, you need beansprouts which you just need to break the brown bottom of them and then, if you asking me, just buy the kerisik (pan fried and pounded grated coconut). What's next? Quickly blanch bean sprouts (Bean Sprouts Omelette & Bean Sprouts Salted Fish) and tossed alongside kerisik, shallots, red chillies, coriander leaves, spring onion, lime juice, sugar and salt. Refreshing, crunchy, spicy, tangy and aromatic Kerabu Taugeh/Bean Sprouts Salad is ready. Go ahead everyone. Devour in.  

Wednesday, September 24, 2014

Laxshmi Bhavan Indian Restaurant - (SS14, Subang Jaya) Selangor


Its unavoidable, it just happens. Food eventually is the central topic before lunch time. Colleague who is a regular in Laxshmi Bhavan have been harping about it until the rest of us literally jumped in and said - lets get it done and over today itself. Driving earlier by 12.00pm is definitely the route game in Subang Jaya, trust me, you wouldn't want to fight for road space later among the mothers who won't care less but drive like monsters for chauffeuring their kids to school. Quite a tyrant these ladies can be let me tell you, I thought its only the Chinese ladies, seemingly Indian ladies don't want to be left behind either. The other advice from Nava K to all of of you for lunching in Subang Jaya is car pooling. I know you badly want to show off your brand new car, maybe you can do it some other time, but when it comes to driving during lunch time in Subang Jaya, I hope you won't mind car sharing for also avoiding parking space anger staring and battling. Our plan was spot-on. We stepped foot in Laxshmi Bhavan Resturant by 12.15pm. Outwardly clean, neat and organised, pretty much not much of a difference from other Indian restaurants, please don't ask me about the toilet. I didn't use, so I have no comments. If the smell would have got to me, I won't hesitate telling you, no worries. Seemingly no smell whatsoever.

Thursday, July 31, 2014

Cambodian Green Mango Salad


Mango and salad? I already told you before right? I did (Kerabu Mango/Mango Salad). Maybe I could have repeated the same food story and mango I think like donkey times (Mango Cheesecake & Mango Mocktail)? Thus, mango is a favourite for all sort of dishes (Aam ki Achaar & Indian Mango Chutney)? If you are asking me, undeniably. But when salad is a concern on our dining table, most of the time it must be the Asian style. As long as salads packs our Asian and Malaysian customary tastes, oh-my, our meals will be truly a delight and we actually have salad as a side dish for our rice instead as a starter, nibbler or appetizer. That's how it has been for us for as long as I can recall and since I have already showcased mango in our Malaysian style, I decided I will take on the Cambodian side to a mango salad (Cambodian Sour Fish Soup). Pretty much not much of a difference in the ingredients. I mean, what can be different? Our Asian cooking is all about more or less the similar ingredients right? Of course (Kerabu Kacang Botol, Vegetable Raita, Asian Watermelon Salad & Shrimp Pad Thai Salad). Cambodian Green Mango Salad? Obviously, green mango, and then garlic, shallots, chillies, coriander leaves, sesame seeds, sugar, oil and of course, we must need salt for this vegetarian version Cambodian Green Mango Salad  (Mango Cucumber Salad, Penang Acar & Cucumber Yogurt Salad). 

Monday, July 28, 2014

Maggi Goreng Mamak


Maggi Goreng Mamak. The number fried noodle selling. In fact, each time we head to the mamak stalls, its like a habit or food lingo we must call for a plate of Maggi Goreng Mamak. My knees too can wobble for this style. Quickly fried on the spot, there and then noodles (Mee Goreng Udang, Char Kway Teow, Anchovies Fried Mee Hoon & Malaysian Fried Mee). Maybe not always, yet, I do yearn for and I usually request for lotsa veggies in Maggi Goreng Mamak. Can be a satisfying mind you even when we make it in our kitchen and of course, without compromising on cleanliness and according to our taste (Nyonya Mee Siam, Malaysian Fried Mee Hoon & Hokkien Mee). Whichever and whatever ingredients we prefer, regardless, the essentials have to be Maggi instant noodle or noodles, chillies, soy sauce, and like I have already told you, throwing in lotsa vegetables.

Friday, June 20, 2014

Bengali Begun Bhaja


Frying and crispiness and all things mouth nice by immediately tucking into whichever fried dish for the matter. Tell me about it? Fried stuffs. Oh-my! Definitely like an immediate pop up in our mouth and Bengali Begun Bhaja, which is sliced brinjal slices (Baingan Bharta, Japanese Eggplant SauteEggplant Tikka Masala & Brinjal Stir Fry) coated or dipped in a masala batter and fried should not at all be discounted. Deliciousness mind you. In fact utter delicious crispiness and soft melt inside and the marvelous aroma of spices. Obviously, as the name of this fried brinjal has indicated, Bengali Begun Bhaja is part and parcel of Bengali cuisine I quite know it as well (Bengali Fish Curry). Plus, I must quote other recipes too (Sukhi Aloo SabziPunjabi Sabut Moong Dal, Aam ki Achaar, Tamatar ki Chutney, Shahi Gobi & Tari Wale Aloo). Therefore? God! I don't know when else to say except please tuck into Bengali Begun Bhaja (Cauliflower Fritters & Kurkuri Bhindi). 

Tuesday, May 20, 2014

Mixed Vegetable Soup


And so like they say, if you really can't conclude what to cook for the day (Moroccan Pea Soup, Kashmiri Vegetable SoupKenchin Jiru/Japanese Vegetable Soup, Moo Gook/Korean Radish Soup & Caldo Verde/Portuguese Potato Soup) and you also want to clear your fridge, plus the weather is chilling your bones, what else can be a new story in our kitchen? Wouldn't you agree it should potentially be a soup story? A soup as well (Thai Tomato SoupVegetarian Mulligatawny Soup & Chinese Tofu Soup), for also, like I have already said, for saving all the vegetables in the fridge before they permanently bid bye-bye? Such a waste right? Throwing away ingredients? As if you are throwing away money as well? Of course (Old Cucumber Soup, Burdock Root Soup, Winter Melon Soup & Turmeric Tomato Soup). Moreover, there's no leaps and bounds for a soup. By far, anything goes? Literally whatever, like for this Mixed Vegetable Soup. Of course, we must have aroma and scent for an Indian soup and we can't run far away from spices. All about worthiness. The worthiness of slurping or drenching Mixed Vegetable Soup over rice prior to finger and hand tucking in. I mean, nothing like our fingers leading the way when its an Indian soup in rice instead of soup being a starter (Pumpkin Soup, Creamy Mushroom Soup & Onion Soup). Oh, before I forget, vegetable stock and butter does mountain heaps of luxurious goodness in Mixed Vegetable Soup.

Friday, April 25, 2014

Udupi Sambar


Sambar again? Indeed. Sambar again obviously. What's with sambar/Indian dal curry and my cooking story (Punjabi Sabut Moong Dal, Andra Sambar & Palakura Pappu)? In fact, its a story which will walk you down the memory lane, up the valley, down the hill and, back and forth, bouncing you in and out of my house and kitchen. Potentially. Until I am lost for words on what else should I say about sambar and most probably, its a similar Indian curry story in each and every Indian household (Drumstick Sambar, Mysore Sambar & Bitter Gourd Sambar). But due to making sambar as regularity as I have, I now had drawn a line between myself and sambar. Regardless, sambar making is still on the go and I don't think will stop until I receive the red light from my other half-half. Hopefully because I can't really and seriously digest sambar anymore (Fish Sambar, Tanni Saar, Sambar & Spinach Sambar). Where did the idea fall from for making Udupi Sambar? Just like that from the sky. I just plucked the name of this sambar and made my version. Udupi Sambar I bet will be a major explosive dal showcased Indian curry for all you sambar lovers (Mulligatawny Soup & Dhal Rice).

Saturday, April 12, 2014

Sukhi Aloo Sabzi


Potatoes! Tell me please? The kilos and kilos we buy most probably every week and any dish for the matter made from potatoes I think will be a total sell-out the moment it hits our dining table? If you are asking me, oh-yes. We just so love potatoes any which way they are cooked (Tari Wale Aloo/Vegan Potato Curry), plus I can go on and on and quote a whole string and list of potato dishes I have already shared with all of you, but off hand, these are the few I thought I will link (Fried Potato Balls, Dum Aloo, Chilli Aloo & Aloo Gobi) for the benefit of staying within the context of vegetarian dishes. What is Sukhi Aloo Sabzi by the way (Kashmiri Vegetable SoupTamatar ki Chutney, Aam ka Achaar, Shahi Gobi Baingan Bharta)? Obviously, a North Indian dry style potato dish which requires boiled potatoes stir fried alongside the ingredients listed below and my style is perhaps different. Usually I think green peas are not one of the ingredients? I on the other hand decided I will because, to each our own preferable ingredients instead of like blind leading the blind? Of course. Sukhi Aloo Sabzi? Your vegetarian and vegan side dish for a rice meal (Tomato Rice Pilaf & Hyderabadi Briyani) or how about tucking in alongside bread, chapati or tosa (Punjabi Sabut Moong Dal & Navratan Korma)?  

Friday, April 4, 2014

Kerabu Kacang Botol


Kerabu Kacang Botol. Kerabu by the way is our Malaysian salad (Kerabu Mangga) and can be a raw salad as well and, kacang botol is actually winged beans or four angled beans (Angled Beans Tempe). Of course, without a doubt, rawness of kacang botol is forever a pleasure, eaten alongside Sambal Terasi, the other is making this kerabu. An authentic and put together by Nava K. Yes please. I actually coined Kerabu Kacang Botol and also the rest of the types (Shrimp Pad Thai Salad, Thai Mee Hoon KerabuChicken Feet Kerabu). In fact, there are also the variants to just vegetables, or fruits or both in one salads (Mango Cucumber Salad, Apple Cucumber Salad & Cucumber Yogurt Salad). So much for kerabu or salad, let's get to making Kerabu Kacang Botol. Tossing. Tossing of sliced winged beans, lemongrass, coriander leaves, shallots, chillies, and fresh grated coconut, and seasoned with lime juice and salt. Refreshing (Nasi Pudina), crunchy, fresh and our absolute Malaysian Kerabu Kacang Botol (Gado Gado & Kacang Buncis Tempeh).

Monday, March 10, 2014

Tomato Rice Pilaf


Rice and rice, and more rice please. I am not complaining, neither will I ever. Rice! Oh-god, without rice I have no food life. I basically love rice. In fact, I am an avid and number one rice lover which I think by far says it all about me the typical Malaysian. Albeit I stay away from rice in the morning (Nasi Lemak Sambal Udang). Of course every now and then I let go, and when its lunch next, not rice again or maybe I skip lunch because a rice meal by itself is filling for keeping your hunger throne in place for half a day or even 3/4 a day. Moreover, speak about those utterly wholesome rice dishes (Hyderabadi Vegetable Biryani, Vegetable Briyani, Cantonese Fried Rice & Malaysian Fried Rice). Regardless, we also have the rice dishes which are just one higher step to plain rice. The ones we tuck into alongside a main dish and other side dishes (Mint RiceCurry Leaves Rice, Turmeric RiceCoriander Rice & Cumin Rice). How about Tomato Rice Pilaf, are you asking me (Rice Pilaf & Tomato Rice)? Well, it can be the next door to simplicity or across to the other side, far end compatibility (Dhal RiceGhee Rice). How do we go about making Tomato Rice Pilaf?  Of course, you need tomatoes, otherwise, I don't know what to say and this is also another one of my cooked in the rice cooker rice dish. Buttery, garlic and rosemary scented and tadbit of sweetness and sourness from tomato (Tomato Soup & Tomato Chutney). Tomato Rice Pilaf? Let there be an ultimate rice food joy!   

Wednesday, March 5, 2014

Indian Yogurt Soup


We Indians, yes, I am one all right,  don't we love our Indian soups (Dhal Vegetable Soup & Indian Onion Soup Spinach Tomato Soup)? Yes please. Of course. I can also strongly vouch that no other Indian soup can comparatively trend real close to our magical, healthy and nourishing Rasam/Indian Pepper Soup, I might as well include the healthy or not so healthy Sodhi/Indian Coconut Milk Stew. Indian soups by far, I think I may have told you before, though I can't exactly right now remember if I did, never mind, let me repeat myself again. No harm done. Indian soups are usually light and runny, for a typical Indian meal, we Indians actually prefer to drench our soups over rice. Akin a gravy dish for us, Indian soups I believe can stand at par alongside Chinese, Malay and Thai soup (Chinese Chicken Herbal Soup, Mushroom Yee Mee Soup, Old Cucumber Soup, Chinese Burdock Soup, Tom Yam Seafood SoupChinese Chicken Watercress Soup Fish Bendi Soup), but I think better not be compared to Western style thick soups (Asian Green Peas SoupPumpkin Garlic Soup  & Basil Tomato Soup).

Wednesday, January 29, 2014

Mandarin Orange Cake


The heat is one and the heat ignited for baking (Oatmeal Raisin Cookies & Chinese Peanut Cookies). Not something I planned actually, but when you receive loads of mandarin oranges during Chinese New Year from your Chinese friends despite telling them enough is enough, yet they won't stop. Honestly, I am not sure if the giving is out of goodwill or as a clearing stock by dumping on us, or for them receiving bounds and bounds of prosperity. Beats me and we on the other hand, just can't refuse because this oranges giving is supposedly like we are receiving gold in return. Oh-god! Wish the oranges will churn into real gold, but dream on and if you continue to gobble down as many oranges, cold and cough will end up being your best friend. Thus, tell me when. What should we possibly do? Of course, we can't offend our Chinese friends by refusing, but potentially we can use some for the oranges for this Mandarin Orange Cake. Sounds logical, isn't it? Easy-preasy and without having to use the cake mixer (Traditional Butter Cake & Sujee Cake), all you got to do is mixing and gently incorporating all the ingredients. Eggles  Mandarin Orange Cake? Sincerely a soft appreciated bliss in our mouth (Eggless Orange Cheesecake & Lemon Buttermilk Cake).

Monday, January 27, 2014

Oatmeal Raisin Cookies


The last draw. The final draw before me telling myself I should possibly put a stop to making cookies because I wanted to sit back and rest prior to returning to work in another three days time. One more on my cookie card go, I made these Oatmeal Raisin Cookies. Relatively the easiest I must say and conclude compared to those cookies I already felt good making. After all, unless you try, you never know and knowledge thirsting on cookie making, if you are asking me is no lost. Basically because people can't con you and you won't like open your mouth when they blow their own trumpets to their cookie expertise and you can in return tell them you also know it (Semperit Cookies, Vanilla Butter Cookies, Suji Cookies, Nyonya Pineapple Tarts & Chinese Peanut Cookies). Where did the recipe come from for these Oatmeal Raisin Cookie?  From a particular popular site which I am definitely not telling because it hit the back and front sack of disaster. Yes guys, another disaster. Beats me though why people share recipes that won't work, but we still get carried away with the attached beautiful visuals right? We do. Anyway, once I mixed the ingredients, dough was so sticky until I couldn't possibly pinch and roll out into small balls. Instead of throwing the dough away, I added extra oats and a little more flour which logically did the job. Thereafter, me literally squatting in front of my oven  and simultaneously keeping my fingers crossed. Thank god, the first batch came out and happiness was the moment of truth. Crunchy and natural burst of sweetness from honey and raisin, Oatmeal Raisin Cookies truly delighted my cookie making day. 

Thursday, January 23, 2014

Vanilla Butter Cookies


Cookies making still on the go! Seemed like I was enjoying every bit to making cookies, though I must tell you that standing and making can break your bones and legs. Unless of course you pull a stool or you prefer to sit on the floor. Of course the possibilities are there to sitting on the floor, but try getting up after like an hour. Quite a killer any which way mind you. The best I think is still standing, thank god, all those cookies I made were in small batches. Otherwise, I beg to differ what would have been the outcome to me (Suji Cookies, Cayenne Chocolate Cookies, Nyonya Pineapple Tarts & Chinese Peanut Cookies). Vanilla Butter Cookies I must mention are a simplicity in terms of making the dough and also rolling it bit by bit at the back of the fork. Nothing really tremendous, in fact quite a straightforward technic and when they are being baked, thereafter coming out of the oven, walla! The scent is just so beautiful to our senses. Vanilla Butter Cookies? Buttery and vanilla scented, demure and crumbling lusciously upon the first light bite. Oh, eggless as well. 

Monday, January 20, 2014

Moroccan Pea Soup


I wouldn't and couldn't stop. In fact, I don't want to. I want to put my hands to as many cuisines from throughout the globe. Most probably because of this burning desire within me for learning to cook and these days, you can sit in front of your laptop and learn. So simple and so easy to learning and also picking up the vital tips to cooking. Of course, you can't do it in a jiffy. Instead, you have to put your heart and soul in firstly searching for recipes and then whether you are apt for copying exactly or allowing your thinking to wonder for coining your own dishes. So far I have achieved quite a good bit. The types of dishes I have made (Mongolian Prawns & Punjabi Sabut Moong Dal) from my own initiative and I must also thank the virtual world because admittedly, the food research in the virtual world did help. Moreover, when soups are a concern, should I, must I blow my own trumpet (Cambodian Sour Fish Soup, Chinese Vegetable Soup, Kashmiri Vegetable SoupKorean Radish Soup & Japanese Lotus Root Soup)? No right right? Your reading action and reaction I think will unveil all of it?

Sunday, January 19, 2014

Cayenne Chocolate Cookies


Did I pull my brakes to making cookies? Notably, I didn't because after making Nyonya Pineapple Tarts and Chinese Peanut Cookies, I was in full force. What a force for a fact. The force which keep motivating me, moreover, since my other half-half is travelling, I didn't have to cook our regular meals and time of course was fully in my hand. But the question returned again. Which cookies should I be making? And because I am more of a spicy queen compared to sweetie pie, I ventured to making Cayenne Chocolate Cookies for which I had to buy a box of cocoa powder and thank god for the stock of cayenne pepper. In fact the bottle of cayenne pepper, wonder why I bought in the first place few months ago, like shouting and calling for the outcome of these eggless chocolaty, spicy sweet melting-me, melting you in the heart and mouth Cayenne Chocolate Cookies.

Friday, January 17, 2014

Tapioca Poriyal (Stir fry)


What is poriyal? Anyone like to help me out here? Okay, alright, I don't think I can clearly hear you, so let me tell you how would I describe Poriyal. Basically, its a stir fry. That's it. Case close. Lets not talk about poriyal anymore, rather, lets get to the recipe of the day. Tapioca Poriyal (Stir fry). Remember my previous recipe which also showcased tapioca (Stir Fried Tapioca With Anchovies Turmeric). Period. Almost two and more years up the road, I actually bought tapioca/cassava/maravallikkilanku again. I know. Been some time right? I know. Actually, I hardly buy, I myself can't really tell you why, but I still remember how popular eating boiled tapioca alongside fresh grated coconut and palm/white sugar was such a thing during my growing up year. The other mum does, of course, is any kind of spicy tapioca dish.  

Monday, January 13, 2014

Medu Vada


Me making snacks? Are you kidding me? Since when? Maybe those years back then or maybe every once a blue moon (Tea EggsBonda, Sardine Rolls & Baked Cheesy Potatoes) and I must prior ahead right now confess that I didn't make these Medu Vada. No, no. Me not the vada or vadai making food hero (Rice Vadai). Honestly, I can'be bothered. What a waste of my time to making vada just for the two of us and how much can each of us possibly eat? Unless we are from the land of giant? These medu vada were actually made by my aunt and me pinching the recipe, as well clicking the pictures when I popped by to her house. What a coincidence. She making vada and me without thinking twice doing the necessarily like I have already told you. The main open secret to making vada, our Indian soft and puffy savory snack?
Related Posts Plugin for WordPress, Blogger...