It’s
always been my absolute, my moment to my pleasure to tweeting recipes. Recipes I
pick up via my travelling meaningfulness. In other words, at each part of the
world I am, I make sure I somehow or rather, either slyly or demurely ask for
the recipes at the places I dine or pack food. Including at the streets. Or
worst come to worst, I taste the food and figure out for myself what could possibly
be the ingredients for those dishes. Of course, suffice to say, there are kind
people in any part of the world who won’t mind sharing their recipes. Whereas,
I believe it is a known fact that, there are also people who do or die, will safeguard,
protect and defend their recipes like nobody’s business. Nevermind. Does not
really matter. Because as a foodie adventurous person and someone who have been
cooking various types of dishes from various continents for donkey years, furthermore,
thanks to my hard earned money which has enabled me to travel to a number of countries
as well, I am quite a hero in figuring out the ingredients for the dishes. My
food love will without a doubt forever be Asian dishes, but that does not mean I
shun away from Western dishes. Indonesian food (Tempe Orek Vegetarian & Terong Belado Masam Manis) particularly for me. Oh my-my
and during my trip to Indonesia a couple of years ago (Surakarta & Yogyakarta), I managed to dive into
Urap Kangkung, aka, Water Spinach Salad and here’s to the vegetarian version (Sayur Lodeh).
Of course, recipe by yours truly, and recipe, ah, from the mind of Nava K.
Wednesday, February 24, 2021
Monday, February 15, 2021
Nava K's Palak Paneer (Spinach Indian Cottage Cheese)
Hi
Darlings,
Recipe
of the day? Nava K’s Palak Paneer. Palak? Spinach (Spinach Coconut Milk Stew, Spinach Potato & Spinach Chickpea). Paneer? Indian cottage cheese, which for a fact, you
can make at home and homemade paneer without a doubt, is the best. Still, there
is such a thing as store bought paneer. Supposedly, homemade, home style paneer
you can pick up at the Indian stores for the matter of “convenience for
cooking”. Not to say I have not had my hands-on experience to making paneer in
my kitchen, yet, these days, since I prefer least time to cooking, I usually
settle for the store bought ones. The store ones too, by far, are a great
choice. Furthermore, these days, considering that such ingredients have
travelled and are still travelling around the globe due to global trading, you
get ample choices to various types of paneer at the Indian stores. Including in
Malaysia, those made, sealed, embossed and transported from India. For this, my
version to palak paneer, yea, store bought, a couple of dollars paneer. To the
recipe now darlings. Indian cottage cheese, spinach (Spinach Tofu & Spinach Dal), yogurt and spices for this
delightful Nava K’s Palak Paneer.
Monday, January 25, 2021
Chilli Cashew Stir Fried Veggies
I'm still like a yo-yo. Up-down, down-up, back and forth, and to and fro. My colorful life as usual. The things I juggle, remember I told and in case you have not read, click on this link Nurish Organiq Face Essence please. Alright. So much only I want to speak about "MyFiftySixLife" today and without wasting anymore time, let's zoom into the recipe for the day now. Chilli Cashew Stir Fried Veggies. The Chinese cooking style (Chinese Style Eggplant, Stir Fried Oyster Mushroom, Jiu Hu Char, Bitter Gourd Omelette & Mapo Tofu) to a vegetarian Chinese vegetable dish and cashew nuts by far? As far as I know and as far as my cooking skills are a concern, Indians use cashew nuts as a thickening agent for curries or gravy dishes, whichever and whatever dish it may be. Whereas, for the Chinese, cashews are one of the ingredients for their stir fries. Okay. I'm done with the intro pitching for this recipe, because I got to get back to some the pending things I have to complete and one of those things I actually indulge in is, gardening. Not only gardening, but also, what I do with the supply of my gardening supply. Aha! pandan leaves/screwpine leaves for my interior. Watch this video of mine and you will know what I mean. Of course, recipe to Chilli Cashew Stir Fried Veggies will be laid out next. Take care lovings. We will catch up sooner or later. Bye!
Tuesday, January 5, 2021
Ponnanganni Keerai Poriyal (Sessile Joyweed/Dwarf Copperleaf Stir-Fry)
Ponnanganni
Keerai? Mmmm! Honest to goodness, if I am to translate this leafy green veggie
to English, or to another understandable language? I will fail. Fail massively.
On the other hand otherwise, after reading from the visual world, which I did
of course prior to pitching this recipe, I will crown myself as a hero. Aha! Ponnanganni Keerai! Known as Alternanthera
Sessilis, also as, Sessile Joyweed and Dwarf Copperleaf. You know
what? To make this matter easier, later on, if, if, if, if at all you watch me in
the video, you will get a clearer, better and easier picture on which leafy
veggie is Ponnanganni Keerai. Ponanganni Keerai! The absolute to packing
aplenty nutrients. So as well other vegetable dishes I have shared before (Beans Turmeric, Spinach Potato, Murungai Keerai Poriyal, Vazha Koombu Thoran/Banana Blossom Fry, Bitter Gourd Chips & Spinach Tofu) and
this veggie, particularly and specifically, oh-my, the valuable nutrients to
our eyes. Furthermore, you don’t big bundles of ingredients for this simply,
easy to go, easy style to cooking this delicious Ponnanganni Keerai Poriyal. Ah!
Sincerely, faithfully and truly appetizing and just cooked rice will be the
best soulmate for Ponnanganni Keerai Poriyal. Of course, you can mix and match
with other dishes for a fact (Malaysian Sodhi, Tomato Rasam & Udupi Sambar). Please yourself. Whichever and however you want
to devour or demure into Ponnanganni Keerai Poriyal. Anything else I want to
say? Nothing really. Clock is ticking, time is most precious because I’ve a
whole lot of things lined up to do. Signing off and you guys take care. Lots of
love.
Wednesday, December 23, 2020
Malaysian Sodhi (Indian Coconut Milk Stew)
Let's talk Sodhi - a flavorful Indian coconut stew that's a hit in many households, including ours! It's like a cousin to Masak Lemak, a Malay coconut milk stew, but with its own twist. While Masak Lemak opts for fresh turmeric and lemongrass, Sodhi keeps it simple with turmeric powder, giving both dishes their vibrant yellow color. Sodhi is a regular at our table, often poured generously over rice and enjoyed with side dishes. There's something magical about scooping up that creamy goodness with your hands!
Monday, December 14, 2020
Mughlai Style Vegetarian Korma
And
so? Every now and then, or every often, we yearn for a different cooking style
of the same dish. Of course. The same goes in my house. I mean, it can’t be the
same cooking style for the same dishes all the time? No. It can’t be. This
time, instead of my regularity to a similar Korma, or Kurma Gravy, or Curry, I did
a different kinda Korma. Korma or Kurma (Navratan Korma, Vegetable Kurma & Mutton Kurma), I reckon is a popularity amongst the
Indian community and perhaps, throughout the sub-continents of India (Hyderabadi Biryani & Vegetable Kadhi), also,
other parts of the world. After all, food likings, food delights and food
cooking from various part of the world, has, without a doubt, travelled
throughout the globe. Therefore, the food of one country is the availability in
other countries, and also, cooked by people like me in Malaysia who like to
keep their food life interesting, trilling and aha, sex-citing as well. Sex-citing!
Aha! If you are a true and true foodie, you will know what I mean. The rest of
you? Go figure and I bet you will agree.
Monday, December 7, 2020
Vegetarian Bayam Masak Lemak (Spinach Coconut Stew)
Hi all you amazing and wonderful people.
How have you been? Hope all is well and extremely positively good. Me? What
about me? I am doing good as well. Oh-well! It’s not all perfection, rosy and
sunshiny all the time. But, I keep going positively. Even if things go wrong.
Even if, every once a while or every now and then I feel the world has
collapsed on my head. My life! Hah! A colourful life. Yea. I like to keep my
life colourful.Always. The latest colors pop-yea-yea in my life? “Karthigai
Deepam” Hindu religious festival. Also known as the “Festival Of Lights”,
specifically the lights of Lord Shiva’s enlightenment and this festival,
celebrated over a period of three days is about lighting the earthen lamps. For
me, been like, in fact, I can’t even recall when was the last time I ushered
this festival of lights. Most probably, I think, most probably, 30 over years
ago. That too, during my growing up years in Brickfields when I was single and
available. This year! Aha!. I just felt vibes. The vibes to lighting the
earthen lamps. On the first day, 31 lights lighted up, second day, 51 lights
and on the third day, wow, 101 earthen lamps lighted up in my garden. My
garden. My pride and joy, and of course, I am the gardener. Gardening. My
stress buster and one of those which is part of my colourful life.
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Bright and early at 6 a.m ( Bangkok )., I'm buzzing with anticipation for the adventure ahead! The tour guide's scheduled to swing b...
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Let's talk Sodhi - a flavorful Indian coconut stew that's a hit in many households, including ours! It's like a cousin to Masak ...
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