Curry Night!

I’m not a big fan of eating Indian food out, I think I find them too rich which might be the use of butter ghee, but I do like homemade vegetarian curry dishes, in particular lentil dahl. Last year I had an amazing meal at a vegetarian restaurant in Bournemouth called Zoukinis, so if your ever around that area you have to check it out! Anyway, on this particular day it was their Thali night  with a set dinner menu of Indian and Nepalese dishes and a great lentil dahl which the owner told us contained 11 different spices. This inspired me the next time I made dahl to layer up the spices and it definitely makes all the difference, making a tasty, fragrant and light, but filling meal. It just goes to show that  powerful flavours can be made by just using and combining spices without adding salt, stock cubes or ready made seasonings (which often contain high amounts of salt).

dahl

When I last made my red lentil dahl, I served it with roasted curried Squash and a refreshing yogurt and mint dip.

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Its Spicy Falafel Time!

I love making and eating falafels, they taste amazing with a yoghurt and mint dip (or with ketchup!) and leave you completely satisfied!

Normally when I make falafels, I brown them lightly in a pan with a little oil before cooking them through in the oven to get a crispy outside. But today I decided to go all out healthy, omitting the frying and  they still tasted delicious and crunchy!!

These are my new and improved baked spicy falafels!

TOSHIBA CAMCORDER

This evenings batch had some added pinto beans in that I had left over and I chowed it down with a pile of cooked kale!