Lunch Archives – Page 2 of 2 – Sweet & Spice Odyssey

Soya fried rice with spicy Sichuan chilli oil

in on 30th August 2020 30th August 2020

Hello friends. Happy weekend to all.

A rainy and windy day calling this super easy and delicious quick fried rice. When you have leftover rice and soya; make this beautiful, super easy and dame delicious vegan rice with a special ingredient – spicy Sichuan chilli oil. It is my lazy day kind of lunch. It is a Chinese restaurant-style fried rice that is absolutely delicious and you can add your any favourite mix-in ingredients, totally up to you. I like soya… I always love fried rice even I can eat a full plate of fried rice.

Fried rice is a quick and delicious way to transform leftovers rice into something beautifully delicious. I have used soya granules with homemade Sichuan chilli oil, that’s how my munchkin prefers to eat. But, the best thing is that in this special fried rice you can feel the aromatic, spicy flavour of chilli oil, vegetables and soya in one single bite. And the flavours are so well combined and mix together that gives this fried rice a very special flavour.

Instead of calling a Chinese restaurant to take away fried rice, make your own style vegan fried rice. It’s such an easy and dame delicious weeknight dinner that you can whip up in no time and the leftovers are great for lunches. To make this vegan fried rice you gonna need sesame oil, favourite veggies, tamari and long grain leftover rice, soya granules and very special ingredient chilli oil (you can also buy from your Asian superstore) of course.

As you can see, the ingredients are so easy to get and you can use your favourite vegetables. I have used garlic, ginger, onion, green onion. Hot, full of flavour and this quick one-pot meal barely require any time, is a great option for lunch or dinner.

Methi Thepla

in on 17th July 2020 17th July 2020

Methi thepla, a Gujrati style flatbread made with fresh fenugreek and whole wheat flour by adding few spices – a most lovable Gujrati dish. It is a soft paratha with different texture and aroma. These theplas are easy to store for a few days and amazing food for travel. Using methi or fresh fenugreek leaves into these parathas not just enhances the flavour but also loaded with nutrition.

It is a good way to feed leafy greens to your little one and perfect for lunch box also. Also adding a little bit of sour yogurt or curd and chickpea flour into the dough make these parathas soft yet mildly crispy. Or if you want them soft and melt in the mouth skip adding chickpea flour into the dough.

Methi thepla is cooked every day in Gujrati cuisine. My mum also used to make these theplas a lot for us. So, it’s kind of a memory of home for me but here it’s not possible to find these little leaves of happiness. So I have grown fenugreek in my kitchen garden.

Methi thepla it is not just paratha, it’s a feeling, delicious, healthy and power-packed snacks, easy to carry. Thin and soft healthy theplas are very light also. You and your loved one can enjoy any time with pickle or boondi raita. These are aromatic fenugreek flatbread is the staple food and you can enjoy with your hot cup of tea as well.

Vada pav paratha

in on 26th April 2020 26th April 2020

Vada pav is one of those comfort food, that just feels like home. Give me a big shout if you are a big Vada pav fan like me 🙂

Happy Monday sunshine guys, how are you all?

Vada pav is a most delicious best tea time snack and so so tempting. Grab a vada pav with a hot steaming hot cup of tea… voilà. Vada pav a famous street food of Mumbai and across Maharashtra. Every Mumbaikar is fond of this crispy, flavourful spicy everyday sandwich. A quick, filler, and power-boosting Vada pav with a steaming hot cup of chai, is all you need to start a busy and hectic day.

It’s basically fried potato mixture patties with little spices and coated into gram flour batter. It is served in between two slices of pav (Indian buns) and dry garlic chutney, and green chutney and fried green chilli.

But I gave this traditional street food a twist by making paratha of this. Actually, from the last few days, I had a strong urge to eat vada pav but I really don’t want to eat fried. so I fill my paratha with this filling and dry garlic chutney. The outcome is so satisfying and yummy. Your taste buds will enjoy this vada pav paratha. Take a bite of this very special Vada pav paratha and it feels like actual Mumbai style Vada pav.

This is a long recipe and requires some time for prep work. But trust me, one bite into this deliciousness and it’s worth of it!

Enjoy your vada pav paratha with dry garlic chutney, if you really want to enjoy the flavour of vada pav then spicy dry garlic chutney is necessary. Feel free to sprinkle a generous quantity of garlic chutney on top of paratha to enjoy. We thoroughly enjoyed these parathas with mildly tempered yoghurt and fried green chilli along with dry garlic chutney.

Such soulful meals make Sunday brunching more beautiful.

Enjoy. Stay healthy, stay humble!

Coconut Rice (Thengai Sadam)

in on 18th April 2020 18th April 2020

Hello Foodie Fellows! This is one of my mouth-watering dishes; one of the most flavoured and easy to make a rice dish. Well, Friday cannot be better than this kind of meal. The key to this simple recipe is fresh coconut.

It is a Tamil Nadu special dish called Thengai Sadam (Coconut rice). Coconut Rice is popular in south India. With a simple tempering, freshly grated coconut, and curry leaves for most authentic flavour. This recipe made with very few ingredients and it works great if you have pre-boiled rice. Toasted coconut gives a nutty, light flavour and aroma to this special rice dish. Of course, it is a vegan-friendly and gluten-free meal.

This versatile south Indian coconut rice needs to have tempering aka tadka with mustard seeds, dried red chili, few lentils, and few more basic pantries staple ingredients with extra crunch from cashew. This special but easy south Indian style rice savoury lunch box recipe is full of the nutritious and easy peasy dish for busy weeknights. Nothing can beat the flavour and aroma of fresh coconut, but if you cannot find fresh coconut, frozen will work too.

It is one of the most common food in south India which made during special occasions as Prasadam. The amazing nutty flavour of the recipe will surely like your taste buds.

Enjoy. Stay healthy, stay humble! Happy weekend 🙂