No Worries Curries in Pascoe Vale, Victoria | Business service

No Worries Curries

Locality: Pascoe Vale, Victoria

Phone: +61 401 353 584

Address: 99 Snell Grove, Oak Park 3046 Pascoe Vale, VIC, Australia

Website: http://www.noworriescurries.com.au

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24.01.2022 Today’s #spicesunday features the tiniest of seeds that can grow into the biggest of trees if you recall the parable told in the Bible! It is the mustard seed of course and it is widely used in Indian cuisine, either as a oil or as a key ingredient in ‘tadka’. Mustard seeds are a versatile spice that should be part of any cooking enthusiast's spice rack.The punch and flavour makes them ideal for use in rubs, seasoning and pickling. You can even lightly toast them as a garnis...h. Mustard seeds have a very high oil content (46%).In Bengali cuisine mustard oil is the predominant cooking medium.It is also widely used in massage as it is believed it keeps the body warm.Yellow mustard seeds have a much milder flavour compared to the dark seeds. In the image, you can see the mustard plant with it’s beautifully delicate yellow flowers (plucked from our garden too!), the seed itself and the oil which is produced from the seed. You can purchase the seeds from our website, just search for ‘mustard’. What’s your favourite way to have mustard? Liberally spread in a hearty sandwich or as part of a curry ? Comment below and let us know! #noworriescurries #weekendvibes #sundayfunday #naturesmedicine

24.01.2022 Do you throw away those greens surrounding a cauliflower? Please don’t - they’re really tasty! Eating nose to tail can be applied to veggies too, especially these tasty greens. Swipe left to see our baked cauliflower slathered with a sauce made from the greens. Here’s how we did it: 1. Sprinkle the cauliflower with spice(optional) and oil... 2. Bake at 150c for 1 hour 3. Chop the greens finely 4. Stir fry with ginger, garlic and green chillies 5. Purée to make a sauce 6. Stir in some pouring cream 7. Pour over baked cauliflower 8. Garnish with crushed pistachios. Contributing this to the #eatcaptureshare Theme 7 - VENTURE INTO NATURE challenge hosted by the talented Kimberly @thelittleplantation and judged by @karamasik.food . #creativefoodphotography

21.01.2022 Tubers are tasty and so are their stems. Do you know from what plant this stem is? Hint: It was a tall one which we chopped into three. @topdogdraw you grow this! We’re cooking it in a soup with the lotus root alongside. Perfect for a chilly autumn day. #tubers #earthday

21.01.2022 Today’s #eatcaptureshare challenge calls for pictures associated with stories. This teapot, made in Salam, Morocco, conjures up the story of Aladdin and his Magic Lamp. Its ornate embellishments make me believe it could have been made by the same craftsman’s progeny. Gifted to me by my friend Aziza, it has provided much cheer. I use this pot solely for Moroccan MINT TEA. Heres’s how: 1. Add a couple of teaspoons of green (gunpowder) tea 2. then pile in fresh mint (stalks... et al) to the brim 3. now pour in freshly boiled water. 4. allow to steep for about 5 minutes 5. then serve in your favourite cup. The scent is intoxicating and it makes green tea more palatable. Contributing this to the #eatcaptureshare Theme 8 - A FAMILIAR STORY challenge hosted by the talented Kimberly @thelittleplantation and judged by @karamasikfood. @backdrop.Woodville #creativefoodphotography #moroccanminttea

20.01.2022 It was a warm 27C today (big jump from yesterday’s 15C) so naturally our thoughts went to a LASSI. Easy, quick, delicious and nutritious - today it was lunch! Today’s interesting challenge by Kimberly @thelittleplantation and @foodisourpower is to interpret the work of Nigerian American artist, Dawn Okoro @dawnokoro. Her work is known for bold colours and lots of negative space. I hope this minimalist image is a good interpretation. Do check out the amazing contributions here #eatcaptureshare Also contributing this to Friday drinks with my friends Charlotte @charlotteorr.c and Jules @willowcreative #fridaynightdrinksphotogrsphy

20.01.2022 #tbt to these yummy #alootikki (potato cakes) which we prepared using our BAKED SAMOSA spice blend along with mashed potato, onions and spices all mixed together, shaped into patties and fried until golden brown! Served on a bed of lettuce leaves, sprinkled with peanuts and served with a fresh slice of lime and some tomato sauce to take those tangy levels to where they should be - UP HIGH ! Our date and tamarind chutney will also go as a great dipping sauce with these tikkis. Check out our website for the recipe #noworriescurries #spices #homemade #vegetarian #throwbackthursday

20.01.2022 A thali is a perfect illustration of how accompaniments are seamlessly incorporated into a meal. Thali is the word for ‘plate’ in Hindi and contains numerous dishes compartmentalised in katoris (round steel bowls). It is similar to the Japanese culinary concept of a bento box, but is usually more varied in terms of substance. In a thali, everything from your entree to your dessert is served on the one plate. It is an exciting experience that entices your olfactory senses (pa...rticularly those of sight and smell) and whets the appetite even before you take your first bite. Depending on where in Indian you are, a thali could be pure vegetarian (such as a Gujarati thali), with seafood or meat (common coastal regions) or served for a religious festival (the Kerala Sadya, served during the festival of Onam, has up to 20 dishes and is traditionally served on a banana leaf). Click on the link in our bio to learn about the top accompaniments to Indian meals and comment below and let us know which is your favourite! #thali #sidedish #nomnom #noworriescurries See more

18.01.2022 It’s #spicesunday and we are featuring the little black seed called Kalonji, known as Nigella in English (perhaps the food goddess @nigellalawson was named after this spice too!?) NIGELLA is frequently referred to as black cumin. It is used as a spice in African, Indian and Middle Eastern cuisines. The Bengalis use it as one of the 5 main components of their spice mixture Panch Phoran.... It is also used in Indian Naan bread, in Turkish bread and in Bosnian pastries. In Islam it is considered to be one of the greatest forms of healing medicine available. It is used in the Unani system of medicine to cure various diseases. Its oil is used to treat eczema and skin rashes. It is also said to have many anti-cancer properties. In the image, I had just picked up this spring onion bunch from my garden and photographed it in the morning light. Bonus, it was grown from the scraps of a store bought bunch of spring onions! #weekendvibes #noworriescurries #sundayfunday #naturesmedicine

18.01.2022 POORI BHAJI - a simple dish that can make your day so special. It is the quintessential comfort food of many Indians. Puffed up deep fried bread served with finger licking potatoes. The POORI is a bit tricky if like me you cannot roll them out into a perfect circle, use a cookie cutter or a round vessel as you can see in picture 3. Also, the oil needs to be at the right temperature. I measured it today 150C works well. The BHAJI preparation can differ from one home to ...another. We have no doubt that once you try these potatoes flavoured with smoky mustard and cumin seeds, the aroma of curry leaves and asafoetida and the heat of green chillies you will go back for more. This is the start of another #eatcaptureshare competition run by Kimberly @thelittleplantation. It’s a special one as Kimberly is so generously raising funds for @foodisourpower. This week’s subject is Yam, Sweet Potatoes or Potatoes.

18.01.2022 Today’s #eatcaptureshare challenge is ‘Paint and Brush’, a tribute to Painters. The artist we are asked to seek inspiration from, in this last challenge, is the American painter Wayne Thiebald. He is associated with the pop culture movement and is well known for his paintings of cakes, pastries, pies and still life. In this photograph, I have tried to emulate his use of heavy pigment, his minimalist composition style and well defined shadows. ... Aside from art, the subject is going to be enjoyed both sweet, as is, and savoury. How so? The rind - another instance of eating nose to tail - will be added to a spicy rice pancake batter and enjoyed. Link to the recipe here: https://noworriescurries.com.au//recipe-watermelon-pancake Contributing this to the #eatcaptureshare Theme 9 - PAINT AND BRUSH challenge hosted by the talented Kimberly @thelittleplantation and judged by @karamasikfood. @backdrop.Woodville #creativefoodphotography #watermelon

15.01.2022 It wouldn’t be a Valentine’s Day post if this image wasn’t pink or red, right? So I decided on a pink GUAVA STEW. Imagine my disappointment when they were white inside and oh so tasteless. So to the rescue - some Cranberry Juice (1cup) and to spike it a bit of Marsala (1/2 cup). The best bit is the spices - 1 stick cinnamon and 4 cloves. Simply cut a Guava in half and throw it into a small saucepan with the cup of Cranberry Juice and the spices. Bring the liquid to a ...boil then cook on medium heat for 20 minutes. Turn off the heat then add the Marsala (I have made this for teetotallers with 2 tbsp Pomegranate molasses instead). Garnish with Pomegranate Arils and fresh cream (optional). Ideally serve warm. The aromas brought back childhood memories of a simpler version made with sugar and water. Do bookmark this post as I am sure you will enjoy this simple dessert as much as we do.

14.01.2022 #tbt to this #mammamia of a dish which we baked for that extra crispy effect. We used our BAKED MEATBALLS spice blend when preparing the bolognaise sauce to give it that extra kick! #noworriescurries #throwbackthursday #nomnom

13.01.2022 Today is Day 5 of the @bealubas #craftastory challenge where we get to pick our favourite dish. Very fortunately, it falls on a #meatfreemonday when we can offer you our favourite meal, a THALI. As always, it’s a melange of flavours, textures and aromas - sweet and sour, salty and crispy, buttery and sharp. Starting at 12 and going clockwise 1. Vegetable Pulao - recipe on our website 2. Crispy Jeera Papad (store bought)... 3. A tangy Goan steamed green bean salsa. 4. A sweet coconuty Kerala veggie stew 5. Some young jackfruit marinated (swipe left for picture) with our spicy Jhalfrezi blend, grated fresh Ginger and Grapeseed oil then baked for 20 minutes at 200C. 6. Channa Dhal (split chickpeas) boiled with asafoetida, salt and turmeric then crowned with a ghee Tadka of cumin seeds mustard seeds and dry chillies. 7. Curd 8. Roti What more could one ask for? Hope you can make at least one of the above sometime this week. Have a good week all. Xx

13.01.2022 My mother-in-law swore that a fish curry tasted better cooked in a clay pot. So I do use one but believe it’s the freshness of the fish and the spices used that make a difference. Pictured here is a salmon curry made with our KERALA FISH blend. I love this homely curry that has a sour sweet tamarind punch. We served it with steamed green beans and rice. A quick and easy meal for a mid-week dinner. #keralafishcurry

10.01.2022 Whether you love Fennel or dislike it, I am sure you will agree it has a captivating beauty in the raw. I particularly love the wispy, needle-like leaves crowning it. How do you use this veggie?... Contributing this to #mymysticlight #chiaroscuro organised by these talented ladies: @neethuthomasphotography and @twiggstudios Also for @onourcreativetable #ooctfindtourlight and these amazing photographers (in alphabetical-order) @bakingmydays @berryhunting @haniyeh.nikoo @lionelandhetta @panyaskitchen @story_on_a_plate_ @violaminerva

10.01.2022 MANGO FOOL - a relic of the Raj. My memory goes back to this dessert being served only on my Dad’s birthday, in the month of May. Possibly because it was such a laborious affair. Allow me to explain. We had no refrigerators and so had to buy and hack a block of ice to chill this nectar. Then there was the fact that only a sweet and sour variety of mango was used. They were stringy as ever so had to be peeled, boiled and strained (no modern mixers) to extract the pulp.... Then there was no cream readily available so the milk had to be boiled down and cooled. As you can imagine this long process took the better part of the day but oh the excitement and joy when it was served. We kids couldn’t get enough of it and wished for my Dad to turn older quicker! Here’s a modern recipe for a 5 minute version - no cooking. As we cannot get those sour sweet mangoes here in Australia I have added yoghurt and lemon juice. Blend together: The flesh of 2 large mangoes (about 300g) 1/4 cup cream (50g) 1/4 cup yoghurt (60g) 1 tbsp lemon juice - adjust to taste. Makes 4 serves. PS - it took me longer to photograph than to actually whip up this quick and easy dessert. You can see the flowers disintegrating and the sun moving from the time I started! Do save this post for a time when you want a quick and easy summer dessert. #mangofool

06.01.2022 Chilli has become central to Indian cuisines in the past five centuries, however Indian cuisines were never lacking in spice itself. Indian foods have always had punch to them, and that is attributed to the use of ingredients like pepper and ginger. Christopher Columbus stumbled upon chillies in his quest to establish trade routes through Asia in order to access the coveted pepper, a prized commodity that was known as ‘black gold’ because it was used to pay rent and salari...es. Chilli was supposedly brought to India through the Portuguese explorer Vasco Da Gama, who had forged a route from Brazil to Africa and India. The Portuguese took over Goa in 1510 and this small region on the west coast of India became a port for the trade in spices between India and Europe. Indians took to the chilli plant easily as they were no strangers to spices! Pictured here is chillies in their dried, powdered and flaked forms! In our kitchen, this is a spice that’s never further than an arm’s reach away! To read more about the spice of all spices, click on the link in our profile! Tell us in the comments below your favourite form of chilli and how you like to use it! #noworriescurries #hothothot #chillies #spices

05.01.2022 This looks like a Sri Lankan egg hopper but the batter isn’t! It started life as a simple NEER DOSA (2 cups of water, 1 cup of rice flour, 2 tbsp desiccated coconut and 1 tsp salt). Then it was taking too long so I brought out the Hopper Pan to work faster. Same lacy crispy texture but without yeast! So I added the customary egg hopper. That’s possibly how most recipes are devised - from experiments. About the photograph, not my usual colourful style but I was trying to fit in with the focus on cool in today’s @bealubas #craftastory challenge. Did I succeed?

01.01.2022 Some more spring flowers to brighten the start of your weekend. This was an impromptu shot - poured the grapefruit and then thought it would pair beautifully with the pink daisies in the veranda. Aren’t plants so clever? With just sunlight, air, water and the magic of photosynthesis they create these beautiful colours for us to enjoy. Happy weekend all. This weekend is promising to be a curl up with a book one. It’s a chilly 8 degrees now! ... Cheers to you Charlotte @charlotteorr.c and Jules @willowcreative #fridaydrinksphotography