Archive for the ‘Indian’ Category

My final installment of food snippets whilst in Adelaide:
Soooo this Sunday we leave for a 5 month trip of a lifetime!
Thailand, Vietnam, Cambodia, Laos, Nepal, Europe (in general!) NYC, then moving to Canada for a year (or two or more or who knows, so don’t ask me!) 😀
So this blog will do one of two things..
a) slow down a little while I enjoy my actual LIFE and can’t be bothered with this cyber world
b) feel bad and put some posts up for my family and friends
c) continue on it’s merry way because I will miss it
a&b&c) a slittle of all
Once moved to Canada this blog will change from “in the sunshine” to “in the snow” and will feature more scarves, boots, beanies, poutine and burgers than ever before! I tried to refrain last time I was over there but it was just too too hard for my weary chipsngravy loving soul!

So. Thus. Finally. To conclude. In conclusion.

Bon voyage! Wish me good times, new food experiences and I’ll see ya soon! Don’t you go anywhere now, ya hear?!
Much love,
your vegie bug.

tomatoey lentil pasta.

roast vegie noms.

3 best spreads!

tandoori vegies!

roast vegetable plate.

pickle burger!

cookies before.

cookies after!

spicy pumpkin soup.

tea with the best cookie ever!

piggy just had to go.

I sure do like beans.

hash, beans, eggs, sauce.

burger set up.


mushroom burger perfection.

pea pesto pasta.





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I AM SICK! Why am I always sick?!

My Muffin and I spent a lovely week in Tasmania visiting my best friend one last time before our world travels. Twas a lovely week apart from the chest/ear infection I gained about 1 day in! Gahhhh.

Thus, today was the first day I had strength to stand and cook anything and this was what I was craving. 

I feel better already!

I packed in the garlic in this soup and had dessert of 2 oranges plus my antibiotics AND a glass of flat lemonade (my mum always said this cures sickness?!) – so surely  I will be in tip top shape again soon! Don’t you worry your little cotton socks. 

spicy coconut punkin soup to kick sickness’ butt:


1 Tablespoon red curry paste

1 teaspoon cumin

1 teaspoon dried chilli


1 onion

2 spring onions

6 cloves garlic

1 leek

1 carrot

1/4 cauliflower

1 small butternut punkin


1/4 cup coconut milk

1/4 cup desiccated coconut

2-3 cups vegie stock

2 Tablespoons natural greek yoghurt






oven roasted seeds from pumpkin (optional)


Chop all vegetables to similar size.

In a large saucepan fry onions, garlic and leek and when starting to soften add in curry paste and spices.
Fry until paste is fragrant.
Add in the rest of the vegetables and stir until all coated.

Pour in the coconut milk, stock and coconut and let boil until vegetables are able to be blended. About 20 minutes.
Add yoghurt and blend soup until smooth. Add more stock/water if it is too thick.

Serve with crunchy oven roasted salty pumpkin seeds and swirls of yoghurt!

Eat with crusty bread and hope that the bugs that have given you a chest AND ear infection bugger the hell off 😀

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An update on bug’s food intake as of late:

avocado, home-grown tomatoes and cheese melted on fabio’s home-made rye bread! and home-made chilli pickle and cheese on fabio’s home-made rye bread!

where would my life be without my dads cooking?! A SHAMBLES!

fruit salad.. yummy yummy! check the link… its a song, i’m not crazy.

normal salad – also quite yummy yummy.

JYMUNGO lasagna made for lunch/dinner at work for the week 😀

why yes… yes those are crinkle cut cucumbers.. YES, I DID RECEIVE A CRINKLE CUT KNIFE FOR CHRISTMAS. Let the joy begin.

jymungo salad plus jymungo lasagna equals quite a nice nap.



Yellow veggie curry.

1 teaspoon each:



nigella seeds

mustard seeds


chilli flakes

ginger powder

1 pinch asafoetida

1 heaped teaspoon vegie paste (mine was home-made my a neighbour! or a stock cube mixed in with the water)

1/2 cup coconut milk

1/2 cup water

2 roasted garlic cloves, sliced

1/4 small butternut pumpkin

1/4 cabbage

1/4 cauliflower

1 zucchini

1 cup peas

3 tomatoes

1 mixed handful ground almonds, peanuts, sesame seeds.


Combine all spices in a bowl with enough water to create a paste. Fry off in vegetable oil until the paste is fragrant and beginning to separate from the oil.

Chop all the vegies into big bite sized chunks.

Add in garlic, pumpkin, cabbage, cauliflower and zucchini. Mix until all coated with spice mix. Crank up the heat until there’s lots of delicious dark goodies on the bottom of the pan!

Pour in your coconut milk and add just enough water to almost cover everything.

Give it a good stir, pop the lid on and leave it for up to 10 minutes. It’s pretty much ready when the pumpkin is cooked – as its the most solid vegie of the lot. Add in tomatoes and peas and quite a bit of salt for the final 2 minutes of cooking.

To thicken and add richness add in the whizzed up nut mix – its pretty delish when some are whole and you get a crunchy nuttiness against the creaminess of the curry.

EEEEEEEEAT with rice and pappadams and possibly splurge on some naan bread too!

..or just do what I did and eat it on it’s own, out of a bowl with a spoon 😀

Peace out brussel sprouts!

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Comfort food..

It’s a very personal thing. In the past, comfort food to me has been giant (i mean giant) bowls of pasta, even more giant plates of pierogis, fresh tiger loaf slathered with cold butter, and of COURSE absolutely massive turkish bread sandwiches and vegie burgers with poutine!

Didyanotice that that is all carbohydrates?! Thus my problem! So I am cutting down on me carbs! I do actually already feel a lot better already, 1 week into it. It is too easy to whip up a meal around carbs, so it definitely takes some brain power to steer clear of them. I haven’t cut out wrap bread though, as I am a wrap-lover and would probably cry without them 😉 Its been pretty easy to snack on fruits and nuts instead actually. For the time being I’ve also cut out anything overly sugary, such as energy drinks/high-suger juices and chocolate. (<<

One night this week Muffin and I shared a lovely salad plate. We ate it with a few multi-grain vita weats (my favourite bikkie), but essentially just filled up on vegie goodness.

And my most delicious meal this week was actually just a tofu scramble! I shouldn’t say just because you should never underestimate a good tofu scramble! This one was more of a dinner edition than a brekky edition though. So easy and SO delicious!

dinner tofu scamble:

1/2 zucchini, sliced

3 mushrooms, sliced

1/4 red capsicum, sliced

1 spring onion, sliced

1 carrot, grated

1/4 cup cooked spinach, chopped

1/2 block tofu

1 teaspoon nigella seeds

1/2 teaspoon turmeric

1 teaspoon garam masala

1 teaspoon sriracha

1 teaspoon salt

1 teaspoon pepper

1/2 avocado

1 Tablespoon toasted sesame seeds.

Add all vegies into a hot frying pan and fry for a couple of minutes until starting to colour. Crumble in the tofu and break down as much as you desire. Add in the rest of the spices and fry for about 5-10 minutes until it is relatively dry and toasty in colour! Serve with fresh avocado and sesame seeds sprinkled on top!

I ate this with beet hummus, rocket pesto and avocado spread onto corn thins.

Another night I made a sort of pizza but used a super thin whole-wheat wrap bread instead of white hunks of dough.

I dry-fried the wrap bread on one side and then topped it with some rocket pesto and a mixture of fried zucchini, mushroom, eggplant and spinach. I added fresh diced tomato, some salt and pepper and a little bit of cheese. I grilled it in the oven and the whole process took about 15 minutes! To serve I dolloped on some beet hummus, avocado and sriracha. Yuuuuuuuuuuuumm.


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I seem to have this problem with highly liking all that Steph cooks on Vegan About Town…. I’m trying to be healthy for a while and so her adaptation of coconut red lentil soup + my left over lentils was pretty much a match made in heaven! I altered it too as I didn’t have any ginger or curry paste laying around. Sorry that I keep cooking all of your recipes, Steph. Indeed I will cook more of my own soon! That is, when my laziness dissipates.

...couldn't wait.

coconut and split orange lentil soup.

1 cup split orange lentils, cooked.
2 carrots, diced
1 small potato, diced
1 cup diced pumpkin
1 Tablespoon oil
1 teaspoon butter
2 spring onions, chopped
2 garlic cloves, finely diced
4 teaspoons ground cumin
4 teaspoons ground coriander
1 teaspoon chilli powder
1 teaspoon tandoori spice (it is bright red in colour)
a third of a cup of tomato paste
3 teaspoons sweet mango + ginger chutney
1 teaspoon zesty mango pickle
1 can coconut milk
2 Tablespoons greek yoghurt
1 tomato, diced

Boil carrots, potatoes and pumpkin until cooked through. Mash through a potato ricer. Set aside.
In a frying pan add oil and butter and when bubbling add in spring onions, garlic, cumin, coriander, chilli and tandoori spice. Cook for about 1 minute, stirring continuously.
Add in the tomato paste, mango chutney and mango pickle. Make sure you break up the chutney and pickle with your spoon quite a bit. Fry for another minute – it should resemble a red hot delicious mass.
Add in the tomato, coconut milk, yoghurt and smooshed vegies.
Cook for another 5 minutes.
Season with salt and pepper.
Blitz in a food processor or just eat as is. Yum yum yum nom nom nom.

See….. it is kinda different!

red red red!

this has been my inspiration level..... yes, yes it is mashed potato, peas, gravy and a vegie burger. hahaha.

Oh my.

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Tonight tonight I made my very first curry from scratch. This is a ridiculous fact! My dad was almost ashamed. But not really.
His words were: “WHAT! You’ve never made a curry? You said this was your first curry?! …… WHY?”
my words were: “cause you’ve always made good ones!”
End scene.

Anywho, it was a weird one – but quite lovely. Weird sounds bad, we’ll just say different. Just like I wasn’t a weird child… I was just …. different! 😉

It’s sour from the yoghurt but creamy from the paneer. Result: I like it.

apologies for the photo - hungry and impatient bug.

Slightly sour paneer curry.
Serves many!

½ block paneer, cubed*
½ block tempeh, cubed
6 slices zucchini
4 mushrooms, sliced
¼ cup frozen peas

2 Tablespoons peanut oil
Pinch asafoetida
½ T cumin seeds
4 cloves
1 onion, finely chopped
200g plain greek yoghurt
2 T ground coriander
½ t ground turmeric
½ t red chilli powder
½ t garam masala
200mL water
1cm ginger, finely diced
Juice of ½ lemon

Heat peanut oil in pan until quite hot. Cut paneer and tempeh into 1cm cubes and fry for 2 minutes on each side. The easiest and most fun way to do this is with knife and fork! They will turn golden brown like magic! Magic, I tells ya. Remove from pan. Try not to eat all before meal is prepared.

Using same pan, fry vegetables until tender and then add to paneer/tempeh mix.

To make sauce, heat peanut oil until quite hot. Add asafoetida, cumin seeds and cloves and fry until they begin to (snap, crackle and) pop. Add the onion and cook until soft, about 6 minutes.

Meanwhile, mix the yoghurt with the coriander, turmeric, chilli powder, salt and garam masala. It will make a lovely yellowy-reddy looking picture!

Add the yoghurt mix to the onions and continue stirring rapidly until it comes to boiling point. This should prevent the yoghurt from splitting. Mine split : | No biggie, yo.

Once boiling, add 200mL of water, or less – depending how thin you want the sauce to be. Add the vegetables and peas and heat through.

Serve with freshly squeezed lemon and adjust seasoning with salt and sugar.
Eat with roti!

*****The paneer could be substituted for root vegetables for a nice change. I think pumpkin would be ultimately delish.

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Taj Tandoor.

For our 20 million and something month anniversary Muffin and I had dinner at Taj Tandoor on Rundle st.

We arrived and who we assumed was the owner told us to sit at one table while she got our table set. Yet the restaurant was almost empty and we had made a booking? Odd. So we sat down (at the table that wasn’t ours!) and as soon as we did she came scurrying up and told us it was now ready! A strange situation. We then thought there must have been some kind of mistake or something, but it turns out that’s their system, as every table which came in received the same treatment. I’m not down. And apparently not everyone was, as one couple walked out in confusion/frustration.

NOW. with that said. The food was quite delish. I ordered the pakoras for my entree, and that baby was Huge and came with a mint chutney. The menu said 3 pieces but it was definitely more like 7! Alas, Muffin finished them for me.

apologies for my very red photographs, the lighting scheme was not my friend

My main was Malai Kofta. I thought the sultanas may have been overpowering – but they were not. It was super mild but super tasty too. On the side we had eggplant raita, which wasn’t very nice at all. I think what’s lovely about raita is the fresh cucumber taste, so this one was a bad choice. We inquired about the size of the naan serves and the waitress definitely fibbed us into ordering a whole extra serve we didn’t need! We ended up with about 3 ft of naan between us and I must say I rolled out of that baby desiring some cool grass to lay on and small sips of water.

All in all it was a very nice restaurant, our meals came out fast and were quite tasty, yet it was quite expensive. With that said, the vibe in this place was nothing short of hectic. It really wasn’t busy at all and yet the waitresses were running all over the shop screeching at each other in a different language. In a way, when you can’t understand what they’re saying, the tone makes it sound about a million times worse than it probably is. If they had learned to calm the freak down, this would have been a delightful dinner!

Dinner was followed with a movie. Micmacs! The newest film from Jean-Pierre Jeunet and it was just adorably quirktastic! Muffin decided it was one of the best movies he has seen in a long time. And I agree. I just love the little things that are so obviously Jeunet and nobody else. Lalalovely!

Taj Tandoor
290 Rundle St
Adelaide SA 5000
(08) 8359 2066

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