Author: livinginleuvenbelgiumeurope

I am originally from India living in Belgium for the last 20 years. Over the years my family and friends have requested me to share my recipes many times. Most of my foods are cooked from a memory of an event or a taste remembered or a food appreciated and measurements are approximate (or from internet search) In this Blog I would like to share my experience of living in Europe and Foods from around the world. There are many versions of the same recipe with a different name in different cultures. I try to keep most of the recipes simple and healthy so that Working Women, Young Mothers with small children, Single people and Students living away from home can eat balanced meal in their busy week without much effort. Some of the recipes are Sugar free or gluten free or Eggless keeping in mind friends and relatives with different habits and needs. I also share some positive thought on my blog so that we can bridge the gap between traditional and modern thinking. Thank you, my whole family, cousins, friends and followers and readers of my blog, for your support. Peace and Happiness is my Motto. NJ

RED PUMPKIN & BLACK EYED PEAS BHAJI

Saute Onions – Whole Red Chilly – Translucent – Add Tomatoes – Chilli powder – Turmeric – Cook till soft

Add Pumpkin – Stir – Cooked Beans – ¼ cup water – Cook 10 mnts

Garnish  – Greated coconut – salt to taste –  cook 2 to 3 minutes  – Done  – Enjoy

 

Delicious memories with Alves Fernandes

Alsande BhajiIngredients

500 gms Red pumpkin

½ cup Alsande / Black eyed peas

2 medium onions chopped

1 Tomato chopped

3-4 chillies finely chopped

5 tablespoon freshly grated coconut

Oil as required

¼ teaspoon turmeric powder

¼ teaspoon chilli powder

Water as required

Salt to taste.

AlsandePre-Preparation:

1. Wash the pumpkin.

2. Remove the skin and cut into cubes.

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3. Soak the Black eyed peas for 4 hrs.

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4. Cook the peas in a pressure cooker for 2 whistles.

5Red Pumpkin bhajiMethod:

1. Add oil to a kadai / pot and sauté the onions till they turn translucent.

2. Now add chilies and tomatoes. Cook till the tomatoes become soft.

3. Add turmeric and chill powder and set the gas of low flame.

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4. Now add the red pumpkin and stir well.

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5. After a min add the boiled black eyed peas and stir.

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6. Add ¼ cup of water and put the…

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Korean Bulgogi My Way

Part 1

  1. Beef Sliced – half kg (easy to slice when frozen for 1 hr)
  2. Soyasauce –  1 big spoonful (tbsp)
  3. Chilli Sauce – 1 small spoonful (tsp)
  4. fish Sauce    – 1 small spoonful (tsp)
  5. Rice Vinigar – 2 small spoonful (tsp)
  6. Kiwi – half – mashed ( or half apple grated)
  7. Sesame Oil – 2 tbsp.

Part 2

  1. Onion Sliced  – 2 big

Marinate Part 1-  for 1 or 2 hrs.  Cook on low flame till dry about 15 – 20 mnts. check if done or cook more.   

Add sliced onions and stir for couple of mnts done.  leave closed for few mnts.

All quantities are approximate. Adjust to taste.

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HONEY GLAZED POTATOES

  1. Sauce – Mix 1 cup of water, 1 tbsp of Soy Sauce – 1 tbsp of Honey till dissolved.
  2. In a pan, drizzle in 2 tbsp of oil – heat to medium-high. Once the oil is hot, add 1 kg cooked potatoes – till lightly brown. 5-6 mnts
  3. Pour in the sauce – let it simmer – until potatoes have soaked sauce, and the sauce turns into a glaze -stir occasionally so potatoes don’t stick to pan.
  4. Turn of stove – garnish with Sesame seeds and fried Bacon

Adjust Honey / Soyasauce to Taste. Add garlic for more flavour. Skip Bacon if Vegetarian version preferred.

Honey Glazed Potatoes

Bacon and Leek Quiche

A easy Flaky, Buttery Quiche recipe with Creamy Savoury filling of leeks Bacon and cheese a great addition to any lunchtime, Dinner or a Picnic.

Slice – Leeks to form Circles

Saute  – 1 tbsp. Olive Oil  – Brown 250 g Diced Bacon – Add Leeks – Saute 5 Mnts.

Preheat – Oven 180 Deg Celcius.

Beat – 5 Eggs – 1 cup Cream – 1 handful Parsley – Handful grated Cheese – Salt and Pepper to taste

Spread  – Line Baking Tin – Circular Puff Pastry – Spread  Sauteed Bacon – Veg mix – Pour -Egg Mixture.

Decorate – Pickled Sweet Pepper Slices –  Sprinkle Grated Cheese to Taste

Bake – 30 Minutes – Preheated Oven.   Check and Bake 5 Extra mnts. if needed

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Dal Makhani – Lentils in Cream Sauce

Dal Makhani a Popular Lentil recipes from North India Punjabi cuisine made with Whole Black Lentils Or Urad dal and Kidney Beans or Rajma.

  • Soak – 1 cup  Urad dal, 1/2 Cup Red Kidney Beans – 3 -4 cups water – Overnight – Pressure Cook / or Instant Pot – 20 mnts – till soft and done
  • Saute – Heat -2 tbstp Ghee / Butter – 1 chopped Onion – 1 tsp Ginger – Garlic paste – Add – 1 tsp Chilli – Pinch Turmeric – Pinch Garam Masala – Salt to taste – Low flame – Add 2 tbsp Tomato paste
  • Mix – Cooked lentils with Sauce – Bring to Boil – Add – Half Cup Cream – Simmer on low flame – 5 mnts.
  • Garnish – Coriander Leaves. Serve – With Rice or Naan

Packed with the goodness of whole lentils and Spices, this Creamy Dal is super easy to make, flavorful Protein-rich, loved by all.

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