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Whole Mung Beans with Yogurt

Posted in Dahl, Uncategorized, Vegetarian with tags , , , , , , , , , , on November 7, 2013 by ninasnosh

photo 4

The humble mung bean holds so many surprises, if cooked right it tastes superb, it’s low in cholesterol, good for detoxifying and high in protein. This dish can be made with or without natural yogurt, the yogurt give it a tangier flavour.


Serves 4 people if there is another dish to accompany.

For the vagar:

  • 2 tbsp of sunflower oil
  • 1 tsp of cumin seeds
  • 1/8 tsp of hing
  • 2 curry leaves

And the rest:


  1. Place the mung beans and chopped tomatoes in a pressure cooker with 3 cups of water (pic.3)
  2. Cook the mung beans in the pressure cooker for about 10 minutes – allowing the cooker to release steam around 4 times (pic.4)
  3. Carefully release the steam and open the pressure cooker to check that the mung beans are firm but cooked through
  4. If you don’t have a pressure cooker just boil the mung and tomatoes until cooked
  5. In a large saucepan heat the oil for the vagar
  6. When the oil is hot add the cumin seeds, hing and curry leaves
  7. After 15-20 seconds remove from heat
  8. Add the yogurt and spices to the vagar, return to a medium heat and stir (pic.6)
  9. Add the cooked mung bean and tomatoes
  10. Next add enough water to cover the beans (pic.7)
  11. Simmer the ingredients for 10-15 minutes on a medium heat, stirring occasionally
  12. The mung bean should be fully soft but not mush, add more water if needed while cooking, see pic 8 which shows the final consistency of dish.

pic.1 spices



pic. 2 mung beans and tomatoes

photo 1

pic.3 ready to cook

photo 2

pic.4 cooked

photo 5

pic.5 yogurt

photo 4

pic.6 yogurt in vagar

photo 1

pic.7 ready to simmer

photo 2

pic.8 finished

photo 3

Can be eaten on it’s own or with indian bread, roti or rice.

Recipe: Spicy Cabbage, Peas and Potato

Posted in Uncategorized, Vegetarian with tags , , , , , , , , , , on November 2, 2013 by ninasnosh

If you have been following my blog you will notice a lot of the recipes are similar. Please don’t let that put you off trying them as although similar they all have their own unique taste.


For the vagar:

  • 2 tbsp of oil
  • 1/2 tsp of mustard seeds
  • 1/8 – 1/4 tsp hing

And the rest:

  • 1/4 head of cabbage sliced
  • 1 small potato peeled and cubed
  • 1 cup of frozen peas
  • 1 heaped tsp of fresh masala
  • 2 heaped tsp of ground cumin and coriander
  • 1/2 tsp of turmeric
  • 1 tsp salt


  1. Slice the cabbage, peel and cube a medium size potato and rinse through in a colander with the peas
  2. Heat the oil in a large pan which has a lid, remove the pan from the heat when the oil is hot and add mustard seed and hing covering straight away with a lid
  3. Once the mustard seeds have stopped popping return to a low heat and add the fresh masala, cumin, coriander, turmeric and salt – mix the spices together (pic.2)
  4. Add the sliced cabbage, chopped potatoes and peas to the spices – mix together ensuring the spices are mixed through (pic.3)
  5. Cover the pan with a lid and cook on a low-medium heat stirring every few minutes to ensure it does not stick
  6. Cook for around 10 minutes with the lid on then remove the lid and cook for a further 10-15 minutes
  7. Check the potatoes and cabbage are cooked to your liking before you remove from the heat.







Methi Balls

Posted in Snacks, Uncategorized, Vegetarian on December 19, 2012 by ninasnosh

Hello again….

Life has become a little hectic so I haven’t managed to blog for a while.

If you’ve been reading my blog you may remember that I’ve said it’s almost impossible for me to get my hands on fresh fenugreek in Australia. So, after been told many times how easy it was to grow it I though I would give it a go – and it was unbelievably easy.

I planted enough seeds (I can’t remember the weight) to cover the soil in 4 foil oven trays ( I poked a few holes in trays to allow water to go through). Each seed turns into about 4 leaves so there were a lot of seeds. I covered the seeds with a thin layer of soil and in 10-14 days my methi was ready for eating. I watered regularly and when it came to picking I just pulled them out, shook the soil of and snipped the root ends off.

I was left with roughly 500g of fresh methi leaves once I had taken the root ends off.


So here is what I made out of this crop.



  • about half a kilo of methi washed and chopped
  • 1-2 tsp fresh masala
  • 2 heaped tsp of ground cumin and coriander
  • 1/2 tsp turmeric
  • 1/2-1 tsp salt
  • pinch of sugar
  • 1 tbsp oil for mixture
  • about 3 tbsp of gram flour
  • about 3 tbsp of rice flour
  • 2 tbsp oil for cooking


  1. Wash, dry and chop the methi finely (fig 2)
  2. Place the methi, all the spices and sugar into a large mixing bowl
  3. Mix the spices through using your hand
  4. Next add the oil and mix through
  5. Now gradually add the gram flour and rice rice flour – only add enough until the mixture comes together so you may not need the above quantities (fig 3)
  6. Taste the mixture for spice and seasoning – adjust to your taste
  7. Heat the oil in a large non-stick frying pan – keep on a low heat
  8. Using a desert sized spoon carefully spoon dollops of the mixture into the frying pan
  9. Cover the frying pan with a lid and cook on a low heat for 5 minutes before turning
  10. Once you have turned cook for further 5 minutes with the lid on
  11. Remove the lid and continue to cook until the methi is nice and brown – you want the outside to be crispy and the inside cooked but soft

fig 1. fresh methi


fig 2. chopped methi


fig 3. mixture


fig 4. cooking the methi balls


Recipe: Eggplant and Green Beans

Posted in Recipes, Uncategorized, Vegetarian with tags , , , , , , , , , , , , , , , , , , , on June 30, 2012 by ninasnosh

In the house we are renting at the moment I was very excited to discover an ‘Eggplant Plant’. It seems to be bearing the last fruits of this season but I have so far been lucky enough to harvest 5 eggplants. Having already cooked, eggplant and tuver, mousakka, pasta sauce for the kids and a vegetable chilli I wanted to cook something else indian.

Here is a tasty vegetarian dish using eggplant and green beans to add to your repertoire.


This would serve 2- 3 people if served with at least 1 other dish

For the vaghar:

  • 1-2 tbsp oil
  • 1/2 tsp of Carom Seeds (Ajwain) – if you don’t have these just use mustard seeds
  • 1/8th tsp of hing
  • 1 tsp fresh masala
  • 2 tsp of ground cumin and coriander
  • 1 tsp salt
  • 1/2 tsp of turmeric
  • 1 eggplant – cubed
  • 200g green beans cut in half
  • 1 fresh tomato – chopped up roughly


  1. Prepare the vegetables – cut up eggplant, bean and tomatoes
  2. Prepare the vaghar – heat the oil in a saucepan then add the carom seeds
  3. Remove the pan from the heat and allow the seeds to toast in the oil before adding the hing
  4. After about 20 seconds add the eggplant and beans to the oil,  and return to a low-medium heat
  5. Stir the vegetables
  6. Now add all the spices, stir, cover the pan with a lid and cook for a couple of minutes
  7. After a couple of minutes add the chopped tomatoes, stir in, cover with lid and cook on a low-medium heat for about 15-20 minutes
  8. Stir regularly – if the dish is sticking or looking dry add some water to loosen
  9. Once the beans and eggplant are cooked remove from heat and rest for a few minutes before serving
Serve with roti

prepared vegetables

Posted in Uncategorized on June 28, 2012 by ninasnosh

An update on my lemon pickles….


I’ll be regularly updating you with the progress of my lemon pickles

Day 11

The juices have really thickened up now. I’d say that they are probably ready for eating but I’m going to leave the taste testing to my sister when she arrived on Monday 🙂

Day 8

All going well, the pickles look like they are marinading well and now totally covered with juices.

Day 2

Look at the difference after just a day and a half in the sun.

You can see that the tasty liquid has increased…..

Day 1

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Good food, good company…

Posted in Uncategorized on April 9, 2012 by ninasnosh

I haven’t got time to update all my recipes yet but here’s a sneak preview of what was eaten yesterday 🙂

The menu:

  • Vegetable samosas
  • Coriander chutney
  • Lamb curry
  • Chickpea curry
  • Guvar
  • Roti
  • Steamed rice