Sunday, March 19, 2017

Ratatouille's Ratatouille in the spirit of traditional French Ratatouille.

Ratatouille is a common vegetable stew that originated from southern France, mainly from the region around Nice (Provence) and so the traditional version is called ratatouille niçoise in France. It comes from the Occitan word ratatolha which means a roughly made stirred stew and was first used around the 1770s to indicate any simple and rapid vegetable stew. The Provencal version resembles another Provencal dish, the bohémienne which is made only with tomatoes, egg plants and olive oil. The traditional French version simply is a stew with egg-plants, bell peppers, zucchini and tomatoes aromatized by a combination of herbs called the Herbes de Provence. I did an original Ratatouille a couple of years ago and you can find the rough recipe here.

Saturday, March 11, 2017

Vegan chocolaty almond milk porridge

There is no alternative to oats when it comes to having a healthy breakfast. The trick is however to prepare them in a delicious way, so that having a healthy diet does not seem to be a burden or some melodramatic sacrifice. You can check out an easy, delicious oats porridge recipe from one of my earlier posts. Now the present post is another oats porridge recipe where I have gone another step forward in the “health benefits scale”. The last post was gluten free, lactose free, low calorific version (70kcal per serving). In this version I have managed to even cut down on the calories and this porridge is also dairy free and thus vegan. 

Sunday, March 5, 2017

The Kathi Kebab : Street food from Calcutta.

Kebab simply means grilled marinated meat. It is probably one of the oldest forms of meat consumption known to man across all cultures and civilizations. In the present English speaking world, kebab however broadly represents two forms of grilled meat. In North America and India, it means a skewer with small pieces of meat or vegetables while in Europe, North Africa and the Middle East, it represents meat cooked on a rotating spit (rotisserie). This recipe is of the first type, a wooden skewer with pieces of meat.