Pasta, who does not love it! I like to keep pasta simple but loaded with vegetables. It creates a well balanced meal with carbohydrates, fibre and some essential vitamins. Where possible, I try to use whole wheat pasta which adds to the nutrition. Roasted vegetable pasta is so easy to whip up and everyone will love it.
Roasted vegetable pasta is perfect for a big summer party or gathering. Here I have made the entire batch on a baking tray/sheet, so easy to make and then clean after. Just roast the vegetables according to their cooking time, cook the pasta and then it gets assembled in no time at all. ... “Roasted Vegetable Pasta | Pasta Recipes”
Tag: Eggplant
Thai Red Curry With Homemade Red Curry Paste | Curry Recipes
Spicy, comforting, Thai red curry with homemade red curry paste
07/24/2018 10:28:38 PM vindhyadesai
A fragrant curry is always refreshing. It should have the right balance of flavours to hit the right taste buds. A freshly ground masala then takes the curry to the next level. Of course any curry with Oriental flavours like this Thai red curry with homemade red curry paste is surely a winner.
Thai red curry with homemade red curry paste has all the good ingredients. Some simple spices like black pepper and coriander seeds together with some herbs like Thai basil, lemon grass, garlic etc create a wonderful balance. To counter these strong flavour a splash of coconut milk will make it creamy and round up the flavours. ... “Thai Red Curry With Homemade Red Curry Paste | Curry Recipes”
Badanekayi Rasapalya | Brinjal Gravy | Gravy Recipes
Spicy, tangy, tasty badanekayi rasapalya – gravy for rotis
01/22/2017 5:13:15 PM vindhyadesai
A very popular gravy from North Karnataka, badanekayi rasapalya. It is spicy yet refreshing and tastes best with bhakkri/jolada roti or even regular chapathis or rotis.
Badanekayi rasapalya or brinjal gravy has simple spices like sesame and cinnamon. Their combination makes this gravy loaded with flavours. Tomato and onion makes the base of the gravy nice and thick. Texture-wise this gravy scores a ten on ten in my opinion. ... “Badanekayi Rasapalya | Brinjal Gravy | Gravy Recipes”
Thai Green Vegetable Curry | Curry recipes
Mildly spicy, creamy, fragrant Thai green vegetable curry, one-pot meal
12/07/2016 9:03:37 PM vindhyadesai
A bowl of Thai green vegetable curry on a bed of rice is soothing to both the mind and the body. Clean, fresh, fragrant flavours all amalgamated into soft succulent vegetables is a treat. In my opinion, it is one of the best kind of dishes for an early dinner.
Thai green vegetable curry is creamy from all the coconut milk that we add into it. All the fresh spices and flavours from the Thai green curry paste get absorbed by the veggies. This makes one fall in love with Oriental cuisine and flavours. ... “Thai Green Vegetable Curry | Curry recipes”
Brinjal Coins
Crispy but soft, pan fried brinjal/aubergine coins for tea-time
9/16/2016 10:42:06 PM vindhyadesai
Something to munch on during tea-time especially on a rainy lazy Sunday evening surely sounds like fun. Snacks with tea/coffee need not always be deep fried or dunked in a lot of oil and then fried. Snacks can be subtly made and they taste really good without the guilt of a lot of calories. Eggplant or big brinjal/aubergine is not an appreciated vegetable but if it is converted to a tasty, crispy, savoury snack it can be very delightful. I call these Brinjal Coins because they look like big gold coins with the beautiful golden yellow colour rendered by the addition of turmeric/haldi. This is one of the many simple snacks I have learnt from my mother. Enjoy these with your hot beverage or serve as a starter! Try other snacks/starters. ... “Brinjal Coins”
Aloo Baingan | How to make aloo baingan sabzi?
Easy aloo baingan sabzi, mustardy, mildly spicy and flavourful
9/07/2016 9:46:12 PM vindhyadesai
A simple dry sabzi for everyday. Even those who do not like baingan/brinjal will also like this sabzi because the flavours are simple and tasty. Pungent mustardy flavour is imparted by adding pounded mustard seeds to oil before adding any other masala powders giving it the Bengal touch. You can even use mustard oil in place of pounded mustard seeds but the mustard flecks in between makes the sabzi very appealing. I have used regular garam masala, you can also use Punjabi garam masala if you want. Modify sabzi as per your taste. Do not overcook baingan which makes it mushy, unpalatable and unsightly sometimes. This sabzi is fast, fresh and simple and is an excellent side dish for rotis/phulkas/plain parathas/chapathis. Potatoes just work with eveything, they are so versatile! ... “Aloo Baingan | How to make aloo baingan sabzi?”