March Into Spring
"All those spices and herbs..."
Dear friends,
Spring, such a happy time of year, full of hope! February was the shortest month of the year but March seemed to drag on a bit, for me anyway. However, I’ve been ever busy cooking, planting and enjoying my first press forays, hurray!
My second dose of the COVID vaccine is just around the corner, and it feels like the year is starting to turn.
So what have I been up to, I hear you asking.
On the recipe front, I decided to show some of the more neglected vegetables a little bit of love.
I cooked up stuffed karelas (bitter gourd), stuffed bullet chillies and taro root (arbi). The recipes are now up on the website, if you want to try your hand at something unusual!
Other new recipes added during March are spicy baby aubergines and saag paneer.
March was also good to us in terms of media coverage! Wiltshire Living printed a gorgeous four-page spread in their April 2021 edition all about this project. Here’s an extract:
Cooking has been a solace for many of us over the past 12 months. From sourdough starters to Bake-Off worthy cakes to Insta-worthy suppers, we’ve all been at it. But for one woman, what started out as a passion has turned into a career.
Usha’s Very Own — with recipes, photos and videos on its website, Instagram and Facebook — is already attracting curry-lovers, health nuts and, of course, people trapped at home keen on a new hobby.
“This food comes from the heart,” says Usha. “The recipes are authentic and true to the flavours my mum shared with us. But I use organic and fresher ingredients, strip out most dairy and gluten, and work with coconut sugar wherever possible.”
UVO was also featured by Marlborough News Online at the beginning of March! Here’s an extract from that one:
Usha has converted recipes for hearty curries, veg-filled flatbreads, chutneys, salivating snacks and luscious desserts. Ever true to her career as a microbiologist, she’s worked assiduously to get the conversions right.
“The curries are mostly vegan and gluten-free anyway, but the breads, snacks and desserts have been tricky to adapt. Usually my fourth attempt is spot on,” Usha says with a laugh.
A county-wide magazine, Wiltshire Life, has requested a recipe to feature. I was thinking about pakoras as they are a firm favourite of family, friends and colleagues. Is there anything you’d like to see featured?
Finally, food- related but not recipes this time, it’s the time of year for prepping the veg beds for this year’s harvest. I’ve prepared my garden beds as well as a mini orchard with cordon apple, pear, cherry and plum trees. I planted onions and garlic in late autumn and the sprouting green shoots look promising! I’ve also started veg seeds that require a longer season, such as tomatoes, chillies and aubergines indoors whilst I’ll wait a few weeks before starting off seeds such as peas, beans, and sweetcorn, again indoors. Other veg seeds will just go straight into the ground… I just love this time of year. Gardeners among you, how are you faring with garden prep for this year?
Another busy month for me and lots to look forward to. Having concentrated on new savoury dishes during March, I hope to bring you additional sweet dishes during April, starting with Girish’s’ favourite, besan barfi. Your thoughts, and ideas are always very welcome.
And finally a quote from an American actress, author, singer, businesswoman, and health spokesperson, Suzanne Sommers:
"All those spices and herbs in your spice rack can do more than provide calorie-free, natural flavourings to enhance and make food delicious. They’re also an incredible source of antioxidants and help rev up your metabolism and improve your health at the same time."
Until next time, happy cooking and veg-growing!
Please share my Instagram, Facebook and website. Thank you.
Love,
