Recipes

January 2020 marked the start of a new Chinese Lunar New Year. This is the year of the rat. One Chinese folk tale tells of the rat’s adaptability to its surroundings. To me, a step beyond adaptability is trying new food outside of your comfort zone. Every time I visit the local Asian grocery market, I challenge myself to buy a new vegetable and incorporate it in my cooking. Don’t be afraid of whether how you cook something is “authentic”. Give yourself credit for trying! Here are a few step-out dishes, especially for those not familiar with certain Chinese vegetables....

Sharing a Thali today of Rice, Dalithoy, Double Beans Hummana, Chinese potato stir fry, Potato and Onion Saung, Cabbage Kismuri, Moong Pathrado, Eggplant PakoraVermicelli Kheer and Curds. The recipe links to all the items are given below. Recipe to make the perfect Rice Dalithoy Recipe Double Beans Hummana Chinese Potato Stir Fry Recipe Cabbage kismuri /Salad Recipe Potato and Onion Saung-2 Recipe Moong Pathrado / Colocassia leaves Roll 2 Eggplant Pakora Recipe Vermicelli or Sevya Kheer Recipe Copyright 2020by Vinaya Prabhu. All rights reserved.

Sharing a Thali today of Rice, Dalithoy, Chinese potato stir fry, Potato Humman, Coriander leaves Gozzu, Boiled peanuts, Asafoetida Chillies, Curd and fruit. Recipe links to all the items are given below. Recipe to make the perfect Rice Dalithoy Recipe Chinese Potato Stir Fry Recipe Potato Hummanna /Potato in Coconut Gravy Recipe Coriander Leaves Sweet and Tangy Gozzu /Chutney Recipe Boiled Peanuts Recipe Sun basked Asafoetida Chillies Copyright 2020by Vinaya Prabhu. All rights reserved.

The first time I made fruit mince pies was nine years ago. Its amazing how this blog is kind of like the story book of my life over the last decade. I had forgotten that I made them at my Mums request (aka blatant hinting) and that the recipe had estimated a yield of 24 pies but ended up being closer to 60! That meant I had plenty to bring to the annual Sydney Food Bloggers Picnic, where I offered one to Dena and she became one of my best friends to this day. The original recipe is still up...

Ive made 500 posts here (counting this one), through thick and through thin. My diet went from general (but mostly whole foods), through mostly Paleo / Weston-Price, through needing MORE fiber in my life (more legumes and grains/pseudograins), to retirement and moving north, adding in homesteading posts, to what Ill call a Paleo-Influenced food plan. And suddenly less healthy, higher glycemic carbs, which are influencing my bathroom scale, often due to racing back and forth to the old home to get it sold. Even so, along the way, Ive happily avoided margarine, TVP, vegetable oil. and standard deli meats (okay,...