Ingredients: Soya chunks/soya curls or cubed firm tofu- about 2 cups (note: you can also use the vegan ‘chikn’ recipe that will follow!) 4 cups cooked basmati rice ½ packet of Biryani masala powder (preferably Hyderabadi style) ½ cup plant-based milk (oat is best, but almond or soya (unsweetened!) is ok, or even water) 2 […]
Hyderabadi Biryani Read More »
This one is a classic French Recipe, modified a little bit of course. Ingredients: – 2 Leeks, chopped rough (only the white part) – 3 medium potatoes, peeled and diced – 3T vegan butter (not shown) – 3 cloves, garlic, chopped roughly – 2 bay leaves [rml_read_more] – 2 sprigs of thyme – 4C veg
Ingredients: – 1/2lb chik’n pieces – 2 medium onion, sliced thin – 2t garlic paste – 2t ginger paste – 1/2 t red chili powder – 1t turmeric – 1″ cinnamon stick – 3 cloves – 2 cardamom pods – 1 star anise – 1C coconut milk For tempering – 2t coconut oil – 2
Kerala Chicken Curry Read More »
One of my favorite dishes from Kolhapur that is easy to make and almost tastes the same as the original. Ingredients: 250g mutton or chik’n pieces, pressure cooked with salt and turmeric (or frozen and thawed vegetable chunks) 2 onions, chopped 5 garlic cloves, minced 1C coriander leaves (including stems) 2 inch ginger, minced 2T
Kolhapuri tamda rassa Read More »
Jambalaya is not very hard to make. Just that it takes a while for the slow cooking to finish. Ingredients: 2C brown rice, boiled about half-way 6-10 shrimp, peeled and deveined (optional) 2 andouille sausages (or vegetarian spicy sausages) 1/2 bell pepper, chopped 3 celery stalks, diced 5-6 spring onions, diced 1 medium yellow onions,
Ingredients: 1lb chik’n, dark meat, chopped 1t turmeric 2t red chili powder (or more to taste) 1t black pepper, ground fine 2 bay leaves 4 cloves 3 star anise 3 black cardamom 3 regular cardamom 2 onions, chopped fine 4 garlic cloves, minced 2 tomatoes, chopped [rml_read_more] 1t garlic paste 1t ginger paste
Karachi murgh masala Read More »
One day we barely had any veggies in the refrigerator (imagine that?!). I could only find two stalks of leeks and some potatoes in the pantry. Since Jenny was sick, I decided to go for a hearty soup for her but instead of making it heavy with cream, I made it with skim almond milk
Potato leek soup with chanterelle mushrooms Read More »
A simple and zesty dish, full of protein and flavour! Ingredients: 1lb of soya chik’n (or 1lb of real chik’n), cut into strips 1 tbsp garam masala salt to taste –for the masala– 1 medium red onion, finely chopped 4 cloves garlic, minced [rml_read_more] 1 inch piece of ginger, finely chopped 8-10 peppercorns the
Mangalorean “Chicken” Curry Read More »
This dish can be whipped up in minutes using only typical Chinese ingredients and tastes great in a mouthful. Ingredients: 1/2lb soy chik’n strips 1T sesame oil 1T soy sauce 2t rice wine vinegar 2t honey 2t sesame seeds 1 small bunch spring onions, chopped fine 1T cashew or pine nuts Method: Pan
Sweet and sour “soy chik’n” Read More »
A flavorful, nutty dish– a bit time consuming but well worth the wait! I used a ground meat substitute, but it can of course be made with ground chik’n or lamb instead. Ingredients: — for the meatballs — 1 lb ground meat (I use Gimme Lean) 2 eggs, beaten 2-3 minced green chillis 1/2
Kerala-style “Chicken” Meatball Curry Read More »
