Tag Archives: curry

Spinach Daal Tofu bites

Daal Palak on top of panfried tofu

Daal Palak on top of panfried tofu

A week ago or so I had lunch at Jay’s Indian Restaurant in Basel, I chose the Vegetarian lunch menu as I didn’t feel like eating meat that day. I really like their Kombi-Teller (Combi plate) idea of which the basmati rice, poppadoms, raitha (yogurt dip) is assembled together with the main dishes you have chosen.

The daal I had from Jay’s inspired me to try to make one myself. I don’t normally like lentils because of the texture but somehow the one at Jay’s got a very smooth texture. I had a pack of green lentils sitting in the cupboad for a long time and have been hoping to use it up. So I searched in the internet and most of them do not recommend it to cook too long as it would become mushy and none of them I saw was like Jay’s. When I was cooking, I was thinking that the daal would not be smooth no matter if you cook it longer. So I guess maybe he has blended it with a mixer, and so I did and like the results that become a smooth puree. So the trick is the extra step of BLENDING : ) From now on, I think I will eat lentils more often as lentils are very nutritious and low in calories, low in fat, no cholesterol, rich sources of protein, folic acid, dietary fibre, vitamins B & C…and high concentration of antioxidants. Great to learn lentils is a great fitness food.
A small pack of lentils ended into several portions and I read that they freeze well, so I kept some to eat for tonight and kept the remaining in portions in the freezer.

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Curried Tofu Melon Salad

I admit that I love meat especially a nice piece of steak or rack of lamb. I cannot imagine myself can become a vegan totally but occasionally I would have some meat free days especially when I want to lose some weight.

Going to a vegetarian restaurant usually will make me turning my head immediately, however, there is a place which have made me changed my mind towards veggie dishes. This is Hiltl in Zurich and its veggie fast food chain, Tibits. Hiltl is more formal, with sit in à la carte area , and a bar lounge just next to it. This place is so popular and packed at all times that you have to give the table to them after an hour or so. Tibits is a veggie fast food restaurant chain, it seems to be expanding its business outside Switzerland, the first one is UK. Anyway, I had lunch with a friend for the first time last year and was totally amazed that the veggie buffet is not boring at all and they have so much varieties and the ones I picked were all tasty. The stuffed jalapeño peppers are finger-licking. There is this Curried Tofu Melon I sampled was a surprised to me, it was so memorable that I wanted to look for the recipe but I could not find it in their cookbooks. And after months, I am still thinking of it from time to time, so I took the courage and tried to make it myself with my imagine and even add a little more ingredients to it. The results was great, Peter sounds skeptical over the phone when I told him that I was going to experiment a curry salad with melon and tofu. He made a remark: “interesting combination”. The only thing I would have to improve next time is to use less curry powder, otherwise it was just what I was looking for. I am very happy and has got me in a mood to explore more vegan dishes. That evening I have prepared a quinoa salad, bare with me, it will be my next post.

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assamese sour fish curry

Haven’t been able to post these few weeks because I have been travelling a lot lately and did not need to do much cooking. Yesterday we had guest over, so I made two of my favorite curries from scratch, one is Kenyan Chicken Curry and the other one is Assamese Sour Fish Curry which the recipe is followed below. Both curries are taken from The Australian Women’s Weekly New Curries Cookbook. This is a very nice curry cookbook but the instruction of some recipes are not very well illustrated or make sense but I got my way round. Anyway, making curry scratch is fun and once you have the basic spices at home, you can make many different kinds of curries already. This sour fish curry is excellent, spicy but also sour, and the beauty is that it is very quick to make.

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courgettes rondes farcies with nepalese minced pork curry

courgettes farcies

Recently when I went to the food market in Mulhouse, Alsace, I was very happy to find some round courgettes. The best dish is make French courgettes farcies (stuffed courgettes). I have come up a fusion idea to stuff with a nepalese style pork curry.

This dry, fragrant Nepalese curry, made with pork mince and usually served with steamed rice and lime wedges, is one of this small Himalayan country’s most popular meat dishes.

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a fusion chicken curry


It’s almost end of October, just in time to join the monthly Foodie event: Royal Foodie Joust created by Jenn’s The Leftover Queen’s Forum-The Foodie Blogroll. Each month, the previous month winner will pick three ingredients for the following event.

Last month’s winner, Peter from Souvlaki for the Soul had made a tempting Greek dessert-Halvas of which his wonderful picture had certainly caught my attention immediately. He has picked the following ingredients for this month’s event:

Fennel (whole, ground, seeds)
Dairy (in any form)

Personally I am not fond of fennel bulbs (due to the liquorice) but fennel seeds seem to be okay when mixed with other things.

Out of curiosity, I did a little search about fennel seeds and learnt that Fennel Seeds are very effective for digestive problems. These seeds can be chewed for beneficial effects to the stomach. In India, these are routinely chewed upon after meals to aid in digestion after a rich meal while acting as a herbal mouth freshener.

Recently when I spent the holiday in France, I bought three boxes of candies because the tin-containers are pretty (see picture below). Each sweet has a fennel seed inside. I did not know why they have to be like that now I understand the reason behind…..

At first I do not plan to join this month’s event because of the choice of fennel. But tonight, I have a friend coming over for dinner and she hopes I can make something Thai for her so it inspires me to make this Northern Thai curry for her, it’s adapted from Darlene Schmidt’s recipe. We all enjoyed this curry very much, it had a very unique taste that blend the Thai and Indian curries together. I find making curries from scratch are always special because you cannot easily find the same taste in the restaurants. Whatsmore I like mixing things in general since I was little and it’s very nice to see how the spices can produce so many different flavors when mixed together. So here’s my entry:


Serves 4


Curry Sauce 

  • 1 small can coconut milk (165ml)
  • 400g natural bifudus yogurt
  • 1 tsp fennel seeds
  • 1 tsp turmeric 
  • 2 shallots, cut into pieces
  • 1 onion, cut into pieces
  • 1 fresh tomato, cut into pieces
  • 5 cloves garlic
  • 1 red chili & 1 green chili (removed seeds and cut into small pieces)
  • 2 stalks lemongrass, finely chopped 
  • 3 tbsp. fish sauce
  • approx 6cm piece of ginger, grated
  • 1 tsp shrimp paste
  • 1 tsp cloves
  • 1 tsp. ground cardamom
  • 1/2 tsp paprika
  • 1 tbsp graham masala
  • 2 tbsp tamarind paste
  • 1 tbsp brown sugar 


To put into the curry:

  • 1 medium chicken, chopped into pieces
  • 4 carrots, cut into pieces
  • 1 purple onion 
  • 2 tomatoes, cut into big pieces
  • 6-8 mini yellow aubergines, cut into halves 
  • 2 cinnamon sticks, break into halves 
  • 1 bunch of fresh parsley, cut with scissors only use the leaves


  1. Cut the whole chicken into pieces.
  2. Preheat the oven at 200°C.
  3. Make the curry sauce by blending all curry sauce ingredients in a food processor.
  4. Put the chicken, purple onion, carrots, aubergines and the cinnamon sticks into a baking tray and then pour the curry sauce over, stir until they are mixed with the sauce.
  5. Place the baking tray into the oven and bake at for 1 hour or so until chicken and vegetables are cooked.  
  6. Remove the baking tray from the oven.
  7. Serve the curry on your favorite dish and generously sprinkle the parley on top. 
  8. Serve with Indian Roti Parathra, basmati or long grain rice


Please feel free to join us in the Foodie Blogroll and FORUM to discover more….