Panch Phoran Potatoes – A melt in the mouth side dish of potatoes cooked in ranch phoran/bengali five spice. Panch phoran is easily available in most supermarkets or indian superstores. If you can’y find it, you can make it pretty easily.
Panch Phoran Potatoes - A melt in the mouth side dish of potatoes cooked in ranch phoran/bengali five spice. Panch phoran is easily available in most supermarkets or indian superstores. If you can'y find it, you can make it pretty easily.
Dinner, Lunch, Side Dish
1flat tbspPanch Phoran
1tspRed Chilli Powder
500gPotatoesdiced into 1 cm cubes
Heat the oil in a pan on medium/high heat.
Once the oil is hot, add the patch phoran. When the mustard seeds start to splutter, add the chopped potato.
Stir in the salt, turmeric powder, red chilly powder. Saute for 1 minute.
Sprinkle some water over the potatoes and cook covered for 10 - 12 minutes. Check ever couple of minutes to make sure the potatoes aren't sticking.
Cabbage Thoran – A Thoran is a dry vegetable stir fry/curry from Kerala prepared with any fresh vegetables. It works great with most vegetables – even brussel sprouts! This is a very easy and quick stir fry which works beautifully as a side dish with a soup and it also goes well with rice or roti.
As has been the case several times over the past three years, l am sat here thinking about how to explain my absence from the blog in a space that continues to tell me that consistency is everything. I started this blog as an outlet when I was at the height of my depression and anxiety. I also began a course focussed around Naturopathy at the time. As a result of the journey and transition that has taken place within me, there have been many changes on the blog over the years. I have flipped and flopped a little. I started with recipes that I just loved. Recipes from around the world that were not at all health focussed.
Now, I feel like I know exactly what I want to share and I know what I love. I am also aware that it might not be for everyone. This has kind of made me hold back a bit on sharing my recipes, thoughts and stories.
My focus going forward will be mainly vegetarian recipes and sweet recipes that are wholesome. What do I mean by wholesome? Firstly balance is everything and that is something that I would encourage as a Naturopathic student. There are no hard rules. Flexibility, being kind to yourself and being in tune with what your body needs, is what is important. For me, there is no rush or race to getting to the ‘ideal’ anymore.
What works for me right now is less of the processed foods, less of the refined sugars/white flours and more celebrating of vegetarian seasonal and local food. Whilst some of what I share may be gluten free, dairy free and Vegan, I am not any of those things full time. I tend to eat gluten free and dairy free, most of the time and Vegan around 75 % of the time. It’s those eggs. I just can’t seem to give them up.
I will also be writing about healing using the 6 lifestyle factors with special emphasis on self compassion and self love.
I do hope that the above resonates with you and that you continue to support my journey. Above all, i hope that I can be of service to readers. Oh and I hope to be releasing some new products and freebies soon!
Cabbage Thoran - A Thoran is a dry vegetable stir fry/curry from Kerala prepared with any fresh vegetables. It works great with most vegetables - even brussel sprouts! This is a very easy and quick stir fry which works beautifully as a side dish with a soup and it also goes well with rice or roti.
Dinner, Lunch, Side Dish
2tbspOilI use Coconut Oil for this
1smallRed Onionsliced finely
350gWhite Cabbage Shredded
Heat the oil in a large pot until hot, then add the curry leaves and mustard seeds.
When the seeds crackle, add the cumin seeds.
Saute for 2 minutes before adding in the onion. Cook for 10 minutes, until golden brown and then add the ginger and green chilli. Cook for 2 minutes.
Now blend the coconut and garlic with some water to create a paste. Add to the pot with the cabbage and stir for around 5 minutes.
Add the salt and turmeric, then take off the heat. Season with a little more salt.
Baghare Bainghan reminds me of my Gran in Law. She made this once when i stayed over many years ago. She described some of the recipe as well as the technique of dry pan frying the coconut, sesame seeds and peanuts. This is a delectable vegan recipe that is loved by all.
I have to be honest and say that i rarely make lamb chops, let alone eat them. The same goes for any read meat. I do love these Masala Lamb Chops though and I usually make them for a zero fuss dinner party.