I never fancied Thai food, but may be because of multiple trials (read forced by friends to try it) I started liking it. And, when I like something I want to try it at home. Bah! What’s new in there (wink)? The first experiment was Thai Red curry and it was successful. I promised myself, I am gonna make it more often now.Actually, it seemed trickier than it actually is. Everything is, once you try it, isn’t it? Well, I am gonna try more Thai food, that’s for sure. Both in restaurants and then at home! Now, without much ado, I’ll get back to the recipe. Here’s how I did it. I made the vegetarian version, so the fish oil (otherwise important ingredient) didn’t cut into my recipe; have used sesame oil and soy sauce instead. Hope you all like it.
To my dear readers, don’t be scared of the word Filmjölk. It is nothing but the Swedish version of yogurt. This yogurt is made with sour milk, more information here.
Now that you are friends Filmjölk, let me take you to the journey of the easiest bread I’ve ever made. The credit goes to the most awesome stand up comedian and my colleague, Lord James McKie who gave me the recipe. I just made some changes as per the ingredients available and to adapt the bread to my cuisine of the day, that is, Greek.
I love salads. Period.
Summers are here, well kind of. It’s still raining in Stockholm. Bad, bad, bad! Sun God, please come out of your hangover and send some sunshine. May be you should taste this coco-pineapple cooler to wake up, eh?
Mr. Dhokla goes to Europe!
He took a flight from India, picking up gram flour and semolina. Had a connecting flight from italy, so it decided to spend some time in the food market. Picked some rosemary and olive oil. Then took the flight to Stockholm and met Bhawna. She had some mustard, broccoli and tomatoes.
Now, because both of them met after a long time and were hungry, they wanted to make something that depicted how well they gel together, so did some brain scratching and made this Dhokha.
And, voila it was so much fun hanging out together.
Do you believe in angels? I never did, until I met Barbro, my extra mother. I met her in 2010, a few months after my dad passed away. May be it was God’s way of balancing things in my life.
Back then, she met me in the capacity of my onsite trainer. Little did we know then that we would have such a strong connection that would last forever. I think it is her love that brings me to Stockholm every now and then. Since, I am in Stockholm right now, we get to meet as many times as we can. We chat a lot about different things including food. We exchange our ideas and try them.
Naan is one thing that goes well with every Indian curry or dry vegetable dish. From makhhni daal, to Jeera aloo, it works like it is made for the dish. I have had a variety of naans. I like them a lot, but avoid them in the restaurants/dhabas for they make it with all purpose flour, which is not that healthy.
So, whenever I make them at home I try to use whole wheat flour. But, on special days when I have guests, I do the mercy of adding some all-purpose flour. Just to give that restaurant touch! Ding!
It was one of these days when a friend couple was coming for dinner and I was planning the menu. I couldn’t decide upon what bread to serve with dum aloo and punjabi chhole. At first, I thought of making pooris, but the health conscious girl in me and also my guest friend won’t let me do that. So, I decided on naan. The next question in my head was – what? The usual naan! Usual is just so not me. I did some more thinking and came up with the idea of making tomato naan. It came out so well that everyone loved it.
I repeated the naans for another guest couple some days later and they ended up eating more naans they would normally have in a meal. I secretly danced when they asked for more 😉
This is a toast to my love for olives and cheese.
I like olives and I absolutely love cheese. Anything that has cheese attracts me. Any recipe that mentions cheese is more interesting for me to try. All my friends are well aware of how to make me gain weight 😛
Enough of the cheese music, now lets get onto what I did with cheese 🙂 I saw this pin on pinterest, which had the best of two worlds – cheese and olives. And, I decided right away that I am going to try this one for sure. I had that image printed on my mind.
Finally, today when I stopped by the cheese aisle to pick some hard cheese, I picked cream cheese too. Then, I moved further and saw the kalamata olives. Till date, I tried usual black and green olives, but not the Kalamata variety. Wanted to taste the difference, so off they went in my shopping cart.
And, then started the magic. It literally is a magic finger food. It is creamy, salty, bright, and yummy. I don’t know what to call these, so I named them as Fetolivas – Feta wrapped olives.
My regular guinea pig (read husband) was not in a mood of being my guinea pig today, so had to experiment with something that would satiate his taste buds, and yet be oil free. Ah, oil free because I was participating in an event called Oil Free Cooking, hosted on FB by my friends Sonal and Shailja. And, so this is what I did for him. Zucchini koftas, absolutely oil free, milk free, cream free, and nuts free too.
Salads are such an integral part of every cuisine that you cannot avoid them even if you want. At the same time, they can be so quick and effortless affair. Then there are some that you will never fail to impress your guests with. Well, sometimes it s just a matter of presentation of simple things in an exquisite manner. This salad is one of those flattering kinds. 🙂