Spice Rack

28/07/2024

23/07/2024

And here comes..Seriously Delicious Sprouted Moong paneer Kebab! Recipe: Sprouted green gram - 1 cup
Grated paneer - 1/4 cup
Green chilli - 1
Ginger - 1/2 inch
Black pepper - 5-6
Salt - 2-3 tsp
Grind the above to a coarse mixture
Add 2 tsp besan/gram flour
Coat with bread crumbs
Shallow fry and enjoy!!

16/07/2024

Quinoa no bread high protein sandwich! Recipe below: ⬇️ 1 cup quinoa
1/2 cup urid dal and moong dal mixed
Methi seeds - 1 tsp
Soak all of above in water for 6 hours and grind to a smooth batter, allow to ferment overnight add salt to taste

Take veggies of your choice, add cheese if you like, sauté with pepper, salt, green chilli, a small
Piece of ginger.

Spread the quinoa batter in a sandwich maker and add the sautéed veggies, top it with more batter. Close and allow it to grill for 3-4 mins on each side. Your yummy bread free, high protein, filling sandwich is ready! 😁

25/06/2024

No rice, no wheat menu series - Mung mini idli!

07/04/2024

Finding the right chapathi flour to suit our tummy can be a challenge. I came across Canada Gold atta recently which helped me make excellent, tasty amd bloat free chapathis. My kids loved it too.

29/03/2024

A slightly different breakfast unlike the usual Idli Sambar Vadai. Sambar replaced by White Kuruma made with coconut paste and green chillies along with cocunut milk.

22/03/2024

Making sambar on a Friday is an age old tradition attributed to Goddess Lakshmi. Today’s menu is sambar, sautéed beetroot and lentil payasam. Sambar powder handmade by .janani

18/03/2024

Today my son took it upon himself to make pad Thai noodles with soya, rice noodles, soy sauce, onions, peppers and sesame oil and it was as delicious as it looks!

17/03/2024

Unbeatable evening snack thats filling, nutritious, and amazingly tasty! Here’s the recipe if you want to give it a go!

Ingredients:
Whole dried green peas - 250g
Red onion - 1
White onion - 1
Ripe Tomatoes - 2
Green chillies - 2
Lemon juice - 1 tbsp
Mint leaves - small bunch
Coriander leaves - small bunch
Ginger garlic paste - 2 tsp
Red chilli powder - 2 tsp (1 tsp for medium spice level)
Sambar powder (or coriander seeds/dhaniya powder) - 1 tbsp
Turmeric powder - 2 tsp
Salt to taste

Salad For garnishing:
Carrot - 1 finely grated
Coriander leaves - finely chopped small bunch
Raw mango - 1, finely chopped
Gree Lime - 1, cut into quarters
Mix all the above in a salad bowl and set aside

Preparation:
1. Wash and soak the peas overnight or for 6-8 hours
2. Pressure cook for 8 whistles with a pinch of salt and turmeric in 6 cups of water. Strain the cooked peas and retain the broth.
3. Blend onion, tomatoes, green chillies, a small bunch of coriander and mint leaves into a fine masala paste.
4. Heat oil in a pan and add ginger garlic paste when oil is medium hot. Saute for 2 mins.
5. Add the masala paste blend to the pan and cook for 5 mins.
6. Add turmeric.powder, sambar or dhaniya powder, red chilli powder and cook for 2 minutes. If it gets dry, add a little water.
7. Add the cooked peas and saute for 5 mins. Add the broth and salt to taste
8. Add 3 cups of water and salt to taste
9. Cover with a lid and cook for 6-8 mins or until soupy consistently (not too thick or not too watery).

Serving:
Take a soup bowl, add the peas masala to the desired serving. Add a tbsp of the garnishing salad to the above. Add a squeeze of lime and top it with Boondhi or sev or aaloo bhujia for crunchiness and flavour. You can also add green chutney or red chutney for added flavour. Enjoy!

04/02/2024

Home made bread, baked Camembert and rustic pizza kinda day!

21/01/2024

Kanchipuram idli or a flavoured, delicious variation of plain idli is a delicacy served in Shri Varadaraja Perumal temple, South India since 14th century. It’s an age old recipe which is still relished by many. Served with chutney and sambar, it’s a filling and fantastic dish.

13/01/2024

There is nothing that beats Akkaravadisal from Srirangam in the month of Margazhi. I have had the pleasure of tasting it once or twice. If you would like to experience the richness, use new rice, sauté it along with moong dal in fresh home made ghee, use fresh full fat milk and lots of cashew nuts and forget about the calories - trust me it’s worth it! 😀 😍 ♥️
Celebrating 1K followers with a traditional South Indian sweet dish. Thank you everyone!! ♥️♥️

07/01/2024

I am going to let my Moroccan obsession play itself out until it wanes, although I doubt it!! So today I’ve made Moroccan inspired Okra and thakkali thokku with a sprinkle of tagine spices and harissa that I managed to get from the resort’s kitchen by bribing the waiter! 😅. is the judge of today’s menu!

06/01/2024

Recreating the lovely Moroccan tea experience at home using Moroccan herb tea mix prepared by local experts! ☕️

03/01/2024

I love travelling and I think it opens up one’s mind incredibly. But with travel comes the challenge of food. Good authentic vegetarian (not meat replacements) food can be a struggle to find which became my inspiration to start Spice Rack. I am in Morocco currently and I am not only delighted by the huge variety of authentic vegetarian dishes but feel inspired. I have bagged some local spices to try fusion varieties with our very own South Indian cuisine so watch this space!

26/11/2023

What is it about comfort food and freezing weather?! This weekend has been about staying in, movie nights and warm food in my household, what about yours? Hot and sour no chicken soup anyone?

05/11/2023

Biryani is a nuanced dish. I have found that using whole spices makes it subtle rather than strong and pronounced. I’ve taken to adding a pinch of “kalpasi” Black Stone Flower to enhance the flavour ever so slightly.

03/06/2023

Presenting my first vlog showcasing Lemon Rasam. This dish is a very refreshing soup or an accompaniment. Traditionally it’s served as an accompaniment with rice and vegetables.
Give it a go and post your comments 😊♥️🌈
Ingredients:
Toor Dal - 1/4 cup
Ripe tomatoes - 2
Peppercorns - 1 tsp
Cumin seeds - 1tsp
Ginger - 1 inch
Green chilli - 1
Brown mustard seeds - 1 tsp
Asafoetida- 1/2 tsp
Oil - 2 tsp
Rasam powder - 2 tsp
Salt - 2-3 tsp
Coriander leaves - a small bunch
Curry leaves - a handful
Lemon - 1/2

24/04/2022

Totally awesome cheese toastie with a mushroom and onion filling!

01/04/2022

Paneer Chilli Parotta

05/03/2022

Sweet cravings? Here’s a yummy, healthy, easy option - bananas rolled in honey and topped with almonds

03/03/2022

I find midweek dinners slightly harder. If you don’t want to head to that local takeaway here is a yummy, filling, restaurant quality meal! Toasted veggies and pasta with some olives and mozzarella. Cheese is completely optional and tastes just as nice without it.

02/03/2022

Roasted parsnips and soup - best rainy day quick lunch

25/02/2022

Paratha, Potato masala & baby corn fry!

19/02/2022

Vegan fajitas anyone? Full of flavour, unprocessed, made from scratch in 1/2 hour! Onions, tomatoes, boiled corn, spinach, fresh coriander, green peppers topped with fresh avocado, all rolled into a wrap!