Spice Emporium in Durban 2016

We started fasting yesterday and wanted a tasty value for money vegetarian lunch today to celebrate Radha’s birthday.
Despite being a meat-eater, I get very annoyed when restaurants / takeaways take advantage of the veg-eaters (like the one in Sparks Rd Overport where I walked in, saw the enormous rip-off prices and then walked straight out in disgust).
I mean really Bhai, how can a soya curry cost the same as a mutton curry?
Spice Emporium, where we have been many times, turned out once again to be an excellent choice.

spice-emp-13
The food was well-priced, super tasty and the little restaurant a really nice place to relax after buying all our spices and soya products in the nearby isles for the upcoming month.

spice-emp-16
It’s also a haven for husbands to sit, relax and read a book or the newspaper while the wife (domestic boss) and daughter’s scour the shop for the many to be had good deals.

spice-emp-17
Radha loved the Elachi tea to bits, so much so that she forced me to make her a 2nd cup as soon as we got home.

spice-emp-18
Irene had the Aloo Paratha with dhal. Super!

spice-emp-19
I had the paneer toasted sandwich. Super!

spice-emp-22
The prices of the dried bean, lentils, herbs, spices are very keen as well.

spice-emp-21
Give this spot a try; you won’t regret it.

spice-emp-20

The bottom line!

img_2717

Read a previous post here.

Advertisements

Andy’s vegetarian pasta

It was my night to cook and the two young ladies did not want the “healthy adult stir-fry” version of dinner.

In fact, they wanted a pasta dish just like their mom cooked it! No less and no more than that.

I was under severe pressure, having to now cook two different dishes at the same time plus ensure that the one matched mom’s years of perfecting this particular pasta dish.

I started the special order first and it went something like this:

• Chop and fry onions in olive oil
• Add curry powder and mix together
• Liquidise one tomato with added water, and add to the above to simmer for 5 – 8 min
• Add a sprinkle of mixed herbs, sugar and teaspoon of crushed garlic
• Add two heaped tablespoons of Imana flavoured soya mince plus salt to taste
• While this is simmering away for a further 10 min, cook the pasta in another pot
• Place cooked pasta into a casserole dish and pour the thick liquid mixture over
• Mix together well, pat flat gently and then grate copious amounts of cheese over
• Sprinkle curry powder over the cheese to colour red
• Also toss a few chopped chillies over the top to colour green and give an extra bite
• Place the casserole into oven at 220 degrees centigrade until cheese browns on the edges
• Bring out of the oven and sprinkle finely chopped dhania (coriander) on top
• Serve the hungry kids!

Below is the finished product.

pasta 5-8-2013

Both ladies loved the taste. One had seconds and the other saved hers for school the next day.

Mom was visibly impressed and, possibly feeling outdone, proceeded to bake cookies when the kitchen had been cleared of my mess.

IMG_4683a

Andy’s Cheese Toast

This is my weekend breakfast, sometimes brunch, alternative (instead of Jungle Oats).

  • Mix egg, milk and flour
  • Soak bread until wet right through
  • Pan fry bread medium to light both sides on light coating of olive oil
  • Remove bread and coat with chilli sauce
  • Layer sliced onion and tomato on top
  • Grind some black pepper and salt over for taste
  • Sprinkle sliced dhania / coriander leaves (with more fresh green chopped chilli if need be)

 

  • Now for the cheese, which you can slice finely using a flat potato peeler – as many slices as you like
  • I tend to be a little conservative
  • NB – coat the underneath of the cheese with CRUSHED GARLIC!
  • Place cheese slices on top as the “final layer”
  • Optional – sprinkle some paprika on the very top

 

  • Place on baking tray and grill until cheese melts
  • Serve up promptly!

 

Andy’s veggie burgers

After a recent visit to McDonald’s, I thought I would test how good their veggie burger is by making my own.

The rear of the Imana Chakalaka soya mince gives an easy to follow recipe, although I pretty much did my own thing.

I added curry powder, dhania, cumin, mustard seeds, garlic, ginger and mixed herbs to rev up the flavour (buy from Spice Emporium for savings and a wide selection).

Onion rings were placed in between the raw patties; all on a glass casserole dish greased with olive oil.

My old faithful Weber was used to cook the patties using the indirect method.

Hickory wood chips were used to smoke flavour the patties with an artificial bacon flavour.

 

To finish off: Portuguese rolls, a slice of cheese, tomato, lettuce, low-fat salad dressing a good helping of Veri Peri of course!

My guinea pig in chief gave me an 8 out of 10 for effort and flavour, although I don’t think she has scored any previous meal higher than 7.

The patties tasted even better the next day!