Lunch today was this beautiful plate of Nepali food, namely the moong dal (split mung bean soup) in the little bowl and the hot and fiery tomato achaar (chutney) which you can see on the rice. The Indian element of my meal is the alu matar (potatoes and peas) which was the perfect curried accompaniment to the rice and soup. Just can't get enough of this good stuff.
This is a closeup of the roasted tomato hot and spicy achaar. It's basically roasted tomatoes, green chiles, garlic blended into a puree and combined with fresh garlic, ginger, timbur (szechuan pepper), salt, fenugreek and red chili. The recipe is from the book "Taste of Nepal" which I highly recommend!
This is a boiled raisin "depression era" cake that I've made before. This time I used brown sugar and added orange blossom water and cardamom.
Hi!I like indian food and I like your blog, I dicover it now!^__^
ReplyDeleteCome in my Equo, eco e vegan blog e tell me if you like it! Bye, Kia
Oh my goodness, that all looks super tasty.
ReplyDeletelovely!! I see your book collection. You must get a copy of Anupy Singla's The Indian Slow Cooker book. nearly all vegan, and she uses dried beans, unsoaked, so dirt cheap to make and minutes of prep time. You will LOVE it!!!!!
ReplyDeleteHave been blogging thru many of the recipes. The easiest Indian food possible!!!!!
That looks sooo good!
ReplyDeleteThe cakes sounds being very delicious. Especially the the cardamom/brown sugar/orange blossom water....
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