Egg Fried Rice

This is by far my most favorite thing to do with leftover rice. I made this frequently after a long day at work in New York City. Especially when I came home to a bowl full of rice left over from the night before. It’s so quick and easy to make you’re going to love it!

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Seasoned Curried Cabbage

My deliciously seasoned curried cabbage is sure to turn your World around. Growing up in Zimbabwe I ate a lot of cabbage and fresh leafy vegetables with my rice or sadza. Sadza is a polenta-like dish made with white corn not sweet corn. We ate with our fingers, gently tearing off a piece of the tender cabbage and wrapping it around the sadza before engulfing it. Yum!

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Fresh Mango Pickle

It’s green mango season! Yes, it’s here and it doesn’t last too long. The young tiny and lip puckering unripe fruit of the mango tree is absolutely delicious. For a quick pickle, cut the tiny mangos into slivers and scatter with cayenne pepper, salt and a bit of dry garlic. If you’d like throw in some chopped cilantro. Stir in some good olive oil and hey presto your done!

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Tastes amazing as a condiment with anything really. I particular like eating it rolled up into a paratha (unleavened flaky flatbread) and washing it down with a cup of hot chaa!

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Spaghetti Squash Sevya

I have no idea why it took me so long to figure this out. I mean, who knew subbing spaghetti squash for vermicelli in Sevya would work. For those of us gluten intolerant peeps, I have to say it’s delicious.

A couple of days back, half way through my lunch of spaghetti squash and meatballs, I was already thinking about dessert. Really, what is a meal without dessert. It doesn’t have to be sugar laden or full of fat. Just a piece of fruit with nut butter would do. But, that was not what I was thinking of then. I wanted a warm bowl of sevya and low and behold the idea came to me. If this delicious vegetable satisfied my craving for spaghetti, why not try making sevya with it. And that’s exactly what I did.

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Make Ghee at Home

A great way to start this New Year is to make a jar of heart healthy ghee. It’s not difficult to make, it takes a teeny bit of your time and a wee bit of patience. The hardest part is not to walk away from the saucepan towards the end of the cooking time. Your patience will be rewarded with delicious wafts of warm butter swirling around your kitchen and the end product of a gleaming jar of pure ghee. Now, isn’t that a great way to start the year….

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