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Author Archives: The Weekend Baker
Jardaloo chicken
Apricot chicken makes for a change from the usual chicken curries. It is an unusual combination and the sweetness of the apricots balances the spices beautifully. It’s one of the little one’s favourite chicken curries and served with steamed rice … Continue reading
Hummus and carrot sandwiches
Hummus and grated carrots might sound like a strange sandwich filling. I discovered this combination while exploring a newly opened cafe near work. They had peri peri hummus and carrots in some delicious brown bread. This is the inspiration for … Continue reading
Posted in A-Z 2018, Quick Weeknight Recipes, Savoury snacks, Teatime snacks or Brunch ideas, Vegan
Tagged brunch sandwiches, epicurious, Hummus and carrot sandwich filling, Mumsnet Blogging Network, peri peri hummus and carrots, sandwich dinner, sandwich spread, summer dinner, vegan sandwiches
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Green Pepper boats with mince
Green Pepper Boats are a carb-light version of a Shepherd’s pie. This does need some planning and prior preparation if you are planning to make it for a weeknight supper and from scratch. It’s quick to assemble once you have … Continue reading
Fish Patiya
You may well be familiar with a dish called Fish Patiya but there are numerous versions of this tangy and tomato-ey fish curry and this is the one I’ve grown up eating. Every Saturday my dad and my ajoba would … Continue reading
Eggs over tomatoes
Eggs over tomatoes is a versatile dish that can be turned into brunch or dinner. This, again, is my ‘one pan’ adaptation of the much fancier version that mum used to serve us. Think of it as an Indian version … Continue reading
Dhaansaak
Dhansaak is one of the flag bearers of Parsi cuisine. Traditionally, it is a one pot dish of lentils, meat and vegetables served with brown rice (caramelised rice). This, however, is my quick and vegetarian adaptation of the popular Parsi … Continue reading
Posted in A-Z 2018, Varan
Tagged dhaansaak rice, dhansaak, one pot meal, vegetarian, weeknight meal
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Cauliflower bhaat
Cauliflower bhaat or cauliflower khichadi was what mum would make when we returned home after a tiring day out. You and I would probably order a takeaway meal but mum used to roll up her sleeves and prepare this cauliflower … Continue reading
Baffad
Baffad (pronounced buff-aad) is a versatile coconut curry that can feature either chicken or prawns. It is made by grinding chillies and a variety of spices with a splash of vinegar. The pungent aroma while grinding the spices takes some … Continue reading
Aunty Shelma’s soup
Aunty Shelma was a family friend and this story dates back to a rainy Mumbai evening when we went to bid her adieu before she emigrated to Canada. The evening was a long, chatty one as the adults couldn’t get … Continue reading
Z for Zhinga (prawns) toast
Ok, so Zhinga toast is most certainly not a Pathare Prabhu recipe. This is my mum’s take on the ever popular restaurant favourite. A lighter and fresher version, with an Indian twist. The bread is toasted instead of the usual deep fried … Continue reading
Y for Yam (Suran) Vadis
Suran (yam) vadis are one more addition to the repertoire of fasting foods. Free from grains and everything else that’s to be avoided on days of abstinence. But the one thing they definitely do not lack is flavour. As you bite … Continue reading
W for Walnut chikki (Walnut brittle)
Traditionally, chikkis or brittles are made to celebrate Sankranti, the harvest festival. The usual way is to make them with jaggery and include peanuts or sesame seeds – warming ingredients for early January when it’s not quite spring. My grandmother (Aji) … Continue reading
Posted in A-Z 2016, Desserts
Tagged #AtoZchallenge, akhrot chikki, epicurious, Indian sweets, Mumsnet Blogging Network, walnut brittle, walnut chikki, walnuts, Yummly
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V for Vaangyache Kaap (Fried aubergines)
Vaangyache kaap are thinly sliced aubergines, spiced and shallow fried. These are different from the bhaje/bhajias/bhaja as they are variously known in India. The bhajias are dipped in a chickpea (besan) batter before they are fried but the kaap are … Continue reading