Sunday, 1 May 2016

Misal/ Moong or Mooth Sprout Curry


Misal is a delicacy from the Central part of India, and is very famous in Mumbai. It is a hot, spicy and pungent curry made with Moong or Mooth Sprouts cooked with onions, garlic, chillies and tomatoes in a gravy. It is served with Coriander/mint chutney, natural yogurt, Bombay mix/Varsaan and with a local bread called as Pav on the side. It is one of the most commonly eaten breakfasts in the central parts of India but it also makes a great anytime snack. This humble dish Misal Pav was awarded the worlds tastiest vegetarian dish from the Foodie hub Global Award of 2015 in London.

Its a favourite at our place too. I made it today but instead of white Pav (which tastes awesome) I served it with a brown baguette and R likes to eat it just on its own. Its a single one pot dish and its a great comfort food for a lazy Sunday and pretty nutritious too. After plating it up, it looks very fancy but doest require that much of work though if you have the chutneys ready, before hand.

Tuesday, 26 April 2016


Bollywood Indisch Thali: 10.05.2016

Image result for thali homemade


Raita, Dal duftender Tee, viele Gewürze und im Hintergrund ein Bollywoodstreifen – damit stimmen Sie nicht nur Ganesha, Shiva und die anderen Gottheiten gütig, sondern auch Ihre Freunde. Thali = Platte, ist eine komplette indische Mahlzeit, die aus verschiedenen kleinen Gerichten besteht. Ein Thali wird meistens mit Reis oder mit dem Chapati (Indisches Fladenbrot), einem Linsengericht, zwei Gemüsen, Joghurt, ein wenig Pickel, Papad und einem kleinen Nachtisch serviert. Dies alles wird auf einer runden Platte in kleinen Schalen angerichtet. Es gibt verschiedene Thali(Platten) meistens sind sie aber vegetarisch. /Bollywood-Indisch-Thali

Indisch Shopping - kulinarische Entdeckungsreise: 11.06.2016


Keine Küche bietet eine grössere Vielfalt als die Indische. Gemeinsam unternehmen Sie einen kulinarischen Streifzug durch einige indische Läden in Zürich und lernen dabei viel über indische Gewürze und Zutaten. Damit wissen Sie, wo man die Grundlagen zu feinen indischen Kochrezepten bekommt. Nach dem Ausflug kochen Sie zusammen ein indisches Gericht in der Klubschule.Indisch-Shopping-kulinarische-Entdeckungsreise

Tuesday, 19 April 2016

Laird green lentil soup


I am a huge fan of lentils, daals, legumes, its a great source of protein for the vegetarians. Lentils are tasty, easily available, cheap, easy to stock and easy to cook. I am totally obsessed with them. Be it Indian, Italian or any sort of cooking there will be a lentil dish on my table. My gals also know that, Mama is super obsessed with this SUPER food! You can get so creative with them and produce great dishes. Now that its fall weather, a bit windy and a bit cold and snow approaching us, we need some nice and solid soups for our meals.

This extremely super easy recipe was derived after I ate lentil soup at hiltl and not guilty a few months back. Now I love cooking but there are some days you just don't feel like it, but you definitely feel like eating nice, fresh and healthy food. That is a problem when you cant compromise on your food. I have also tried this recipe with Le Puy lentils and a few others but I like the taste of these. They are a bit nuttier in taste and were the best choice of lentils for me for this soup.

I was getting late for my Pilates class at 9.00 and I was to have a full house for lunch. Now before going out I always decide what I am going to cook for lunch. I started looking in the fridge and there were two or three shrivelled carrots, yogurt, Quark, old bread and mustard. I seriously needed to go shopping. Now I tried my luck at the drawers and the good old dear Green Laird lentils peeked at me and gave me a big smile. So there I went and soaked about 250 gms of lentils in cold water and off I went to my class.

Monday, 18 April 2016

Samosas with a twist

Samosa is a deep fried Indian snack. It is mostly in a triangular form and it can be filled with either potatoes and peas or there are also non vegetarian versions available. I make it of course the vegetarian version and not the deep fried one but the backed one. This one is super simple to make.

  • 1 rectuangler puff pastry
  • 500 gms boiled potatoes
  • handfull of frozen peas
  • 1 red onion, finely chopped
  • 1 green chili, finely chopped
  • handful of fresh Coriander leaves
  • 1 tsp, grated ginger
  • 2 tsp oil

Thursday, 10 March 2016

Yogurt with Cucumber/ Kheere ka Raita

Kheere खीरे का रायता ka Raita: Cucumber Raita 

Raita is a condiment or a little side wish made with natural yogurt. Is is an important dish on an Indian platter or a Thali. First of all it is very refreshing and it also helps neutralise the flavours and its cooling too. Now-a-days there is a lot of HOO HA about the probiotics and thats where exactly Raita comes in. Yoghurt is a fantastic probiotic food. Not that its anything new, we have been eating yoghurt for centuries but sometimes we dont make it a part of our everday food. This little humble dish is as easy as a snap and it tastes divine.

It can be made to go with the Indian food but if made with Greek yogurt it makes a great salad as well, especially super hit in summer.