In my opinion naan is the superior side to have with curry and rice is overrated. Recently I had a big curry cook up, including making naan for the first time. Much of the cook up ended up at work for lunches. I reheated the naan, which worked, but fresh would’ve been better. This post is about making fresh naan @ work. (more…)
Dal Makhani is a delicious, rich black lentil dahl originating from the Punjab region of India. It is easy to make and simply amazing on cold winter days. (more…)
I had a big Indian cook-up recently and as part of this decided to try my hand at making sourdough naan for the first time. Naan is delicious and I insist on having it whenever I go out for Indian. Who needs rice when you can have naan? Not me! (more…)
It is getting chilly in Canberra and I have been making a lot of curry. I thought you might like a meaty curry in amongst the vego options and so I asked my aunt to lend a hand. She photographed and documented what I have been assured is a delicious prawn sambal. (more…)
Malai is milk cream and is commonly used for malai curry and Indian sweets. Technically it isn’t malai curry if you make a vegan version using coconut cream or cashew nut, but it is based around the same flavours and textures. This malai curry is a vegan cashew version. (more…)
Spinach dumplings are tasty little morsels of deliciousness. They are easy to make, a tasty snack and also a great addition to curries, especially a creamy tomato malai curry. (more…)
This year for Easter my friend Sol and I took a trip down to the NSW South Coast to visit his mum, Ro. As has become customary when I visit there was a lot of cooking, including pumpkin dahl.
Ro lives in a beautiful off-the-grid mud brick house on a property known as Gentle Valley. It is a calming sanctuary away from the hustle and bustle of everyday life. It is a great opportunity to unwind and recharge, and for me that means reading and cooking. (more…)