Tag Archives: vegetarian

made some more paneer

Paneer, cottage cheese, fresh farmers cheese etc.. the same stuff. A friend of mines from the canary islands wanted to know how to make this cheese as she is trying out a meat free diet for a couple of weeks. Tofu is great but lets face it, it’s very bad in taste – it’s something people who think about nutrition would enjoy, not people who want taste in their foods.

So, to show her how its made I bought 2L of fresh Buffalo Milk – assuming it has the highest fat content – compared to goat/cows milk.

For those who have not seen my post on how to make paneer – Ill quickly write the steps down – its easy –

Paneer - 2L Fresh Buffalo Milk
Paneer – 2L Fresh Buffalo Milk
Paneer - Cloth to Dry out Paneer
Paneer – Cloth to Dry out Paneer
  1. Bring Milk to boil.

    Paneer - Bring to boil
    Paneer – Bring to boil
  2. Squeeze 2 small lemons to it.
  3. Separate whey from cheese.

    Paneer - After 2 Lemons - Whey separates
    Paneer – After 2 Lemons – Whey separates
  4. Siv through a cloth and collect the cheese.

    Paneer - Filter Whey
    Paneer – Filter Whey

Just make sure to keep stirring the milk while you bring it to boil, otherwise you will end with dark brown bits in your paneer; as seen below.

Finally, you should leave it wrapped for a while until all residue whey is gone – either you can put something heavy on top of the paneer or you could hang it as I did.

Paneer - Leave hanging to release liquids
Paneer – Leave hanging to release liquids


I could not resist and had a bite before I took the final picture. It is very delicious and for me personally has more taste to it. I also prefer to know that its just milk that I have poured into it and there are no “contaminants” in my paneer.

Paneer - final product
Paneer – final product


How to make Roasted Broccoli

Broccoli is something that many avoid just due to its greenness and shape. I used to be one of those people and would avoid cauliflower too. However, growing up, I understood the need to eat green vegetables. Broccoli is a great source of Vitamin C and K. A mear 100gr of broccoli will provide you aprox 100% RDA of Vit K and above 100% RDA of Vitamin C.

For those who have an issue with the texture or taste of broccoli, this is the perfect recipe. The outsides results in crispy and salty while the center of the vegetable is still green and rich in nutrients.

Baked Broccoli
Baked Broccoli

You will need –

  • 4-6 Garlic Cloves Sliced
  • Ziploc Bag (or a bowl to properly mix all ingredients together)
  • 2 Tbsp Olive Oil
  • Salt & Pepper according to taste – (I used 1/4 Tsp).
  • Broccoli

Recipe Steps –

  1. Clean/rince broccoli thoroughly
  2. Dry the broccoli properly
  3. Place broccoli in mixing recipient – I used the ziplock, you could use a salad tossing bowl.
  4. Add the oil, salt & pepper, and slices garlic cloves.
  5. Shake / Mix well, and let it rest for 10minutes.
  6. Bake in Oven – 25min @ 180C (It’s what it took for me) – keep checking until the broccoli is brownish in some areas – just don’t let it burn!.

This is a perfect side dish for my meats that I eat, it has the vitamins and specially because its providing me with the dietary fiber to avoid any sugars to linger around as fat.


How to make Lassooni Palak (Garlic Spinach)

Lassooni Palak / Garlic Spinach dish is probably a generic dish which is used in many cuisines. For me, the first time I tried it, was at an Italian restaurant in Gran Canaria. It was served with a toasted baguette which was sliced – you were to get a spoonful of spinach and spread it on top of the bread – to enjoy as a starter with drink. This version of lassooni palak is more Indian oriented – it tasted pretty much like the Sindhi Palak recipe but much more bitter.

Lassooni Palak
Lassooni Palak

Ingredients List –

  • 2 x Spinach Bunch
  • 1 x Chopped Potato
  • 1 x Garlic (Whole piece, chop them all)
  • 1 x Finely chopped onion
  • 1/2 Fresh Coriander Bunch
  • 1 x Chilli / Non Chilli Pepper (optional)
  • 1 x Tomato (optional)
  • 1 x Tsp – Garam Masala, Jeera (Cumin), Dhaniya (Coriander) powder
  • 1/2 x Tsp – Red Chilli (Coloring – not spicy)
  1. In a pressure cooker – add the onion and garlic – move until light brown (under no circumstance let it burn).
  2. Mix in the potatoes.
  3. Add the garam masala, jeera and dhaniya powder – mix well.
  4. Add the red chilli powder.
  5. DONE –
  6. Optional – I like my spinach to have a tangy taste – this is usually achieved by adding tomatoes – I did not have them this time – so I added some aamchoor. (unripened mango powder)
amchoor powder
amchoor powder

To be honest, this dish doesnt really have much variation when compared to the sindhi palak – it just has loads of garlic – hence the name.


How To Make Lauki ki Sabzi – Bottle gourd

Lauki (bottle gourd) is a vegetable which has been grown in India for centuries. Its one of the first vegetables planted by mankind and its perfect for many recipes due to its taste.

Lauki ki Sabzi - Bottlegourd
Lauki ki Sabzi – Bottlegourd

For people who are trying to keep off carbs and calories, this vegetable is perfect, it has only 12Kcal/100gr and most of the vegetable contains water. – ideal for weight loss.

Ingredients List –

  • 250gr Chopped Lauki (Bottlegourd)
  • 3 x Chopped Red Onions
  • 6 x Chopped Garlic cloves
  • 1/2 Thumb size chopped garlic
  • 1 Tablespoon oil
  • 1 small green chilli
  • 3 x Chopped Tomatoes
  • 1 Teaspoon Jeera seeds (Cumin)
  • 1 Teaspoon Haldi Powder (Turmeric)
  • 1 Teaspoon Jeera Powder (Cumin)
  • 1 Teaspoon Dhaniya Powder (Coriander)
  • 1 Teaspoon red chilli powder
  • 1/2 cup of water
  1. Heat up pressure cooker and all oil.
  2. Add jeera seeds, ginger and garlic – sautee for 1 minute
  3. Add onion, green chilli, and stir until the mixture is brownish
  4. Add the tomatoes, haldi, dhaniya, jeera and keep mixing until its all meshed together and is brown.
    (with excess oil, you will know the mix is ready if the oil is visible from the bottom sides.)
  5. Add the lauki, add the red chilli powder and mix well
  6. Add the cup of water and close the pressure cooker lid, cook minimum for 5 whistles.
  7. DONE


How to make Sindhi Palak

Sindhi Palak, a traditional Indian, primarily made of spinach which also carries other vegetables such as onions, tomatoes, carrots and potatoes.  The dish provides you with a healthy dose of Iron, Vitamin K and others – and its tasty.

So I do not eat breads or chapatis with my indian food, I prefer to eat the dish by itself and if still left hungry, I can always eat more of the same dish. – therefore, this recipe is made for 1 cereal sized bowl.

Sindhi Palak
Sindhi Palak

Recipe Ingredients –

  • 2x Spinach
  • 3 Tomatoes
  • 1 Carrot
  • 2 Small Potatoes
  • 2 small onions
  • 1 tablespoon salt
  • 1 teaspoon Jeera Powder (cumin)
  • 1 teaspoon Haldi Powder (turmeric)
  • 1 teaspoon Dhaniya Powder (coriander)
  • 5 Small Garlic – chopped
  • 1 Cup of water
  1.  Cut the spinach and clean it by leaving it to soak in a bowl of water.
  2. Peel carrots and tomatoes and dice them (I leave the tomato skin on), chop onions, chop spinach, chop the potatoes,
  3. Put all the ingredients mixed together into the pressure cooker
  4. Add salt, haldi, jeera and dhaniya powder
  5. Add 1 cup of water
  6. Close pressure cooker with lid and let it cook for 4-5 whistles.

Tadka Mixture

To the final dish, we add a tadka ( a spice mix to give an external flavor to the dish)

In a small pan, add 1 tablespoon of oil, 5 chopped garlics, dhaniya powder, jeera powder – mix around until garlic comes to a light brown color

7. Once the cooker is done, open it, add the tadka mixture into the pressure cooker and mix.



Gostana in Khar



Gostana in Khar
Gostana is described as a fast food joint with “kick ass” burgers. It’s located in Khar near Elbo Room.
This month I’m trying to be a vegetarian to see what the health implications are in relation to my daily weight lifting. I’m trying to eat at home to ingest good food. However it was one of those days when there is no food at home and there is an outing, so searching for nearby places, I came across Gostana.
First impression walking towards the restaurant as I find my way behind the building, I was expecting a shabby place however it turned out to be like judging the book by its cover. Once inside I was greeted by the owners (I suppose) a lovely lady (good looking too) which made me feel welcome. I looked around to find a place for two but they were all occupied, there might have been 4 tables max. Not a problem, in the corner they have a floor seater, where you can take your shoes off and feel at home. The decor is young, with music based images and just looking at my side I found a guitar lying, perhaps for anyone to use. Too bad I don’t play… someday.
Well, once accommodated, I was given the menu to choose from, the specials were mentioned – from which I learnt that Non Veg is what they are known for!! Bad luck of mine. Nonetheless, they did have a vegetarian offering and I went for the Spinach and Cottage Cheese Burger and multi grain bread. As a matter of fact, she read my mind – as before asking for something good, she offered that burger to me. My cousin, she went for the humus.
First impressions –
1. The Spinach Veg patty is tasty, it reminded of sindhi sai bhaji dryed out and squashed. I loved it. The cheese as usual okayish. The downside was the bread, a bit simple and dry -(they do mention their health cooking and might avoid butter to make the bun tastier). – the second bad impression was the use of microwave. A kitchen with microwave is not a serious kitchen. Should use a baking oven at appropriate heating to avoid food getting dry.
The side salad was a small cup of corn – I personally don’t eat corn.

2. Humus – was great. The side bread and salad not worth it.

3. Everything is made as if it’s home made, perhaps they should avoid typhoo green tea and use loose leafs.

So what’s the verdict? As a vegetarian on the day – I would avoid it if you’re a true burger conossiour. The lovely lady did tell me to come back whenever I pick up meat again. And I will give them another go!

The mood inside, the lighting, the great music and good people running it does make it an experience so my verdict is based on food only. I would give it a 2/5 for vegetarians. Let’s see when I go for the meat!

Find it in Google Maps!


Sardar’s Pav Bhaji @ Tardeo




Sardar’s Pav Bhaji @ Tardeo
“Pav Bhaji is a Maharashtrian fast food dish that originated in Mumbai cuisine. The pav-bhaji is a spicy preparation with a mixture of vegetables, either whole or mashed, a generous dose of fresh tomatoes, a dollop of butter, optional toppings of cheese and dry-fruits and fresh fruits, consumed with warm bread gently or crispy fried in butter – an all-time, anytime favourite with Mumbaikars…Pav means bread. Bhaji in Marathi means vegetable dish. Pav bhaji consists of bhaji (a thick potato-based curry) garnished with coriander, chopped onion, and a dash of lemon and lightly toasted pav. The pav is usually buttered on all sides.”
We went for the cheese Pav bhaji, basically the traditional dish but covered with a decent amount of cheese as you can tell by the pics. As a extra bonus and perhaps a bit more tastier, a Masala Pav, it’s the same dish but premade, as in they slab the butter on the bun and add the Bhaji inside and toast it a but more, it was tasty! – I thought I would be able to eat a few buns of those, but the butter used here is clarified, has 100% of its properties and it’s for sure heavy – but worth the taste. You have to see how they prepare the Pav’s, there is a butter block on the center of a huge pan, breads are aligned on the side and they keep cleaning off with the breads the melted butter as it keeps coming out. It may sound heavy duty food, it is heavy duty food, but you must try this whenever you get the chance, it’s an iconic Indian dish.