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Tag Archives: indian cuisine

Moong Usal

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The mung bean sprouts I had left over from my salad were converted into moong usal. I liked the use of sprouted beans in this dish.

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Carrot, Mung Sprout and Spinach Salad

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This recipe gave me an excuse to sprout some mung beans. As usual I did not follow the recipe faithfully, opting to use frozen grated coconut over rehydrated dry coconut. I also used a mix of purple and orange carrots to add additional color.

This was more work than the carrot mustardseed salad I’ve made in the past, and in my opinion the other salad is nicer. This one isn’t bad, but it wasn’t special enough to justify the effort.

Methi Turai ki Sabzi

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This recipe brings my favourite ridge gourd and fenugreek leaf together.

Cabbage Fried Rice

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I used a sweetheart cabbage in this cabbage fried rice, which I consider one of the nicer ways to eat cabbage.

Aubergine/Eggplant Curry

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This curry is made with tamarind and sesame seeds. It is not my favourite aubergine/eggplant dish.

Capsicum Sada Masala

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In this curry, sweet peppers are cooked with onion and a bit of coconut.

Spicy Apple Carrot Salad

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This salad is an interesting mix of sweet and spicy.