Let’s spice it up this Friday afternoon with Verushka Ramasami from Spice Goddess! This fun and bubbly food and lifestyle blogger has many recipes from her Mom and we were fortunate to taste a few of them.
Spice Goddess is Verushka’s lifestyle blog that sheds light on her travels abroad, technology, food, motivation and so much more. It’s a blog that offers a little bit of everything! I first met Verushka at the first Durban Blogger Meet, of which she was part of the team that orchestrated that incredible day. Verushka and Sue Levy were also the people behind the Spice Goddess Event, of which I was one of the lucky few to crack the nod for an invite. The Spice Goddess event was an exclusive day for bloggers filled with inspiration and pampering. Talking about pampering, Verushka left each lady with some goodies at the Mother’s day lunch, made up of Teapigs, Eyeslices and some indian sweets.
Can you imagine the pressure I was under knowing half of the ladies invited had orchestrated such lovely events in the past! The beauty about these bloggers though, is that they are so relaxed; it didn’t matter what events they’d been a part of or experience they had. My anxiety immediately disappeared when I was around them all.
The delightful dishes Verushka brought along was her ‘famous’ butter paneer she had learnt and adapted from her Mom, and the savoury rice she had learnt from her gran. These dishes are fantastic to have when fasting, or if you are catering for vegetarians. The savoury rice is a popular dish in Verushka’s home to have at festive get-togethers, like Christmas or birthdays.
Enjoy the Mother’s day festivities with these delightful dishes that easily complement one another when served together.
1 cup of cooked white rice
1/2 an onion finely chopped
1 cup of frozen mix veg
Salt and pepper to season
3 Tablespoons butter
Fry onions in butter until golden. Add frozen mix veg and let it cook until tender and season. Once tender, switch off and add to already cooked white rice. Mix well. Extra onions can be fried to garnish the rice.
1 tin chopped tomato
400g paneer (indian cheese)
175ml fresh cream
4 onions sliced
1 teaspoon ginger and garlic mix
1 teaspoon jeera seeds
1 teaspoons mustard seeds
150ml hot water
Salt to taste
2 tablespoons masala
100g butter ghee
1 tablespoon oil
Coriander to garnish
1. Cut paneer into bite size pieces and pan fry with a little butter ghee and oil until golden on each side.
2. Remove from frying pan and set aside.
3. Fry 1 onion in the frying pan add a quarter teaspoon sugar to it until it’s golden brown. Take out and drain on kitchen towel; this will be used as a garnish.
4. In a flat pot put in your ghee and remaining oil and fry your onions on a low heat. Let them start to turn a light brown before adding the water. To that add the ginger and garlic, jeera, mustard seeds and masala. Let it all cook down and dry up before adding the tin of chopped tomato.Add a teaspoon of sugar to cut down acidity. Cook till it reduces about 15min.
5. Add the fried paneer pieces into the cooked mix and turn off the heat; add fresh cream and mix gently.
6. Before serving, chop up coriander and garnish and sprinkle fried onions over.