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Author: Paulami

HomeArticles posted by Paulami (Page 3)

Aloo Gobi is one of the most eaten vegan or vegetarian Indian dish often enjoyed with roti or naan at every Indian household. (Aloo = Potato & Gobhi = Cauliflower) Aloo Gobi Classic Indian side dish best enjoyed with roti and daal 5 tbsp sunflower oil½ tsp cumin seeds¼ tsp asafoetida1 onion (finely chopped)1 tbsp ginger-garlic paste2 green rawit peppers (halved lengthwise)½ tsp turmeric powder1-2 tsp salt100 g tomato paste1½ tsp coriander powder1 tsp chili powder1 tsp cumin powder500 g cauliflower (in florets)2 potatoes (cut into 4 x 4 cm cubes)2 tsp garam masala10 g coriander (coarsely chopped) Heat the oil in a frying pan over medium heat and fry the cumin seeds and asafoetida for 1 minute. Add the onion, ginger-garlic paste, green rawit peppers, turmeric powder and salt and saute for 5 minutes.Add the tomato paste, coriander powder, chili powder and cumin

Ik heb dit gerecht leren maken van mijn schoonmoeder, die me pas na drie jaar perfectioneren verzekerde dat ik in de vingers heb hoe je dit gerecht het allerbeste maakt. Bij de Aziatische winkel zijn twee soorten rijstvlokken verkrijgbaar, voor dit recept gebruikt je de grootste variant. Kanda Poha Ik heb ditgerecht leren maken van mijn schoonmoeder, die me pas na drie jaarperfectioneren verzekerde dat ik in de vingers heb hoe je dit gerecht hetallerbeste maakt. Bij de Aziatische winkel zijn twee soorten rijstvlokkenverkrijgbaar, voor dit recept gebruikt je de grootste variant. 250 g rijstvlokken (thick/medium poha)4 el zonnebloemolie4 el pinda’s (ongebrand)½ tl zwart mosterdzaad1 ui (fijngehakt)2 groene rawit-pepertjes (fijngehakt)8 kerrieblaadjes½ tl kurkumapoeder1 tl suiker1 tl zout1 citroen (de helft ervan in partjes)10 g koriander (grof gehakt)4 el Bombay mix (om te serveren) Was de rijstvlokken een minuut onder koud stromend water. Laat

Jackfruit the magical vegetable from tropical countries are the biggest blessing in form of nutrition. It is great source of iron, minerals and protein and yes the texture gives the feeling of eating meat. What more does one need? Fake, plant-based meat but from a real vegetable! Jackfruit or also known or Kathal in Hindi is heavily used in Indian cuisine. Avadhi style Kathal ke Kebab taste exactly like lamb kebabs but are 100% vegan and glutenfree. The recipe is a little complicated as raw jackfruit or the green jackfruit (kathal) aren’t the easiest vegetables to deal with. They have porcupiney structure and you need to be careful while taking their skin off. While chopping them massage oil between your palms to prevent them from staining and as soon as you remove the flesh, soak them in salted water to avoid

Indian Aubergine Fritters a.k.a. Beguni recipe is adapted from my mum’s kitchen and watching her make this dish all those years growing up. Maa, I hope you are proud of me today! 🙂 I will give you 3 reasons why you should totally make this dish: It is vegan including the dip and the sauce Crunchy and a super easy dish to be assembled You need a substitute to those fries made of potatoes, don’t you? Beguni Aubergine/Eggplant pakora ¼ tsp nigella seed¼ tsp baking soda½ tsp turmeric powder1 tsp salt½ tsp sugar4 tbsp chickpea flour200 ml sunflower oil1 aubergine (in slices of ½ cm) Mix the nigella seed, baking soda, turmeric powder, salt and sugar with the chickpea flour. Gradually add 60 milliliters of water and mix to a smooth, thick batter.Meanwhile, heat the oil in a frying pan over medium heat to 175°C.Roll

Recently Fairtrade Original introduced Banana blossoms in a can and I attended an online workshop to make Thai fish cakes using banana blossoms. But I had to try my all time favorite Mocha'r ghonto that I haven't had in the last 3 years and wanted to check if a canned version of this vegetable can do the job right. What do you think? These cans are for sale at any Albert Heijn across the Netherlands. What is a Banana Blossom and why this craze? Banana blossom is literally the purple colored flower that hangs from the banana plant and after a few weeks you have new bananas to eat. Banana plant has been sacred to most Eastern communities. In Bengal (from where I come from) - a banana plant is draped in saree and is considered as the wife of Lord Ganesha

Indian Street Food & Co is situated a few kilometers away from Amsterdam in a city named Amstelveen and has really made my chaat (salty, sweet, sour streetfood type) cravings find a solution. They have a beautiful outdoor and a chique indoor seating as well, but this place is built to suit its name – streetfood is not for exquisite dining purposes and that’s something that you shouldn’t go as a notion in your mind. What happened 2 weeks ago 2 weekends back we were visiting a friend’s place who needed some help assembling new IKEA furnitures and Harsh (my husband) and I love doing that together. Let me clarify what my role in assembling is – just holding the nuts and bolts. I for the life of me cannot follow those instructions and lose interest in the entire process very soon

Tandoori Cauli Fritters Tandoori Cauli Fritters Who else finds cauliflower smells like fart? I do! And I try and mask the flavor always. These Tandoori Cauliflower Fritters are great in doing that job! Have I peaked your interest in it already? 400 g cauliflower rice100 g all purpose flour2 large Eggs3 garlic cloves (finely minced)2 tsp tandoori masala1/4 tsp asafoetida1/2 tsp salt25 g parsley (chopped)5 tbsp oilTahin Yoghurt Dip2 tbso tahina2 tbsp Greek yoghurt1 garlic clove (minced)10 g parsley (chopped)1/4 tsp salt1/2 tsp cumin powder FrittersIn a bowl add the cauliflower rice, eggs, salt, tandoori spice, asafoetida, chopped parsley and garlic. Mix it well. If you fancy - you could add some feta too (skip the salt in that case).In a pan add oil and using a spoon add the cauliflower batter. Cook it for 5 minutes on low to medium flame on each

Rajma Masala Popular dish from North India paired popularly with rice or naan Ingrediënten200 g gedroogde kidneybonen2 tl zout2 el zonnebloemolie of ghee1 tl komijnzaad2 laurierblaadjes1 ui (fijngehakt)1 el gember-knoflookpasta75 g tomaat puree½ tl kurkumapoeder1 tl Kashmiri chilipoeder1 tl korianderpoeder1 tl garam masala5 g koriander (grof gehakt)2 el slagroom (vervang met vegan kookroom) Was de kidneybonen onder koud stromend water tot het water helder ziet. Week ze minimaal 8 uur, maar liefst een hele nacht, in ruim water.Kook de kidneybonen in 750 milliliter water met 1 theelepel zout in 30 minuten** gaar. Giet af (bewaar daarbij het kookvocht) en laat uitlekken.Verhit intussen de zonnebloemolie of ghee in een koekenpan op middelhoog vuur en fruit er het komijnzaad en de laurierblaadjes in. Voeg na een minuut de ui toe en bak 5 minuten. Voeg de gember-knoflookpasta toe en bak nog 5 minuten. Voeg

Paneer in Coconut Milk Curry Ingredients400 g paneer (Indian Cottage Cheese)250 ml coconut milk1 medium onion (finely chopped)1 tbsp ginger garlic paste70 g tomato puree2 green chilli (rawit, chopped)2 tbsp sunflower oil1/2 Tsp cumin seeds1.5 tsp salt1/2 tsp turmeric powder1 tsp Kashmiri chilli powder1 tsp coriander powder1 tsp cumin powder1 tsp garam masala8 g Coriander (chopped) Cut the paneer into 4x4 cm cubes and keep them aside.Heat a large, wide-based pan (preferably non-stick) with oil over a medium-high heat. Once hot, add cumin seeds and let them splutter for few seconds before adding the diced onion and a pinch of salt.Cook for 7 min or until the onion has turned golden brown. At this stage, add the ginger garlic paste and cook for 2-3 minutes to remove the raw smell. Add the tomato puree and mix well.Add salt and the ground spices

Garlic Butter Naan deegrollerkeukenkwastjegietijzeren pan Ingrediënten2 el suiker2 tl droge gist80 ml volle melk (op kamertemperatuur)4 el Griekse yoghurt (10% vet, op kamertemperatuur)3 el zonnebloemolie650 g bloem (+ 5 el om te rollen)1 tl zout4 tenen knoflook (fijngehakt)3 el boter3 el koriander (fijngehakt)¼ tl nigellazaad Meng 240 milliliter lauwwarm water met de suiker en de gist en laat 5-10 minuten rijzen. De gist is geactiveerd wanneer er een laag schuim en bubbeltjes is ontstaan.Voeg de melk, Griekse yoghurt en 1 theelepel olie toe en meng goed door. Voeg de bloem, het zout en de helft van de knoflook toe en kneed in 8 minuten tot een samenhangend deeg. Voeg als het deeg te plakkerig is wat extra bloem toe.Vorm het deeg tot een gladde bal en laat het 60-90 minuten rijzen in een ingevette, met een theedoek afgedekte kom.Smelt in een steelpan