Vegetarian
It's true that every home has its own traditions and dishes to serve. At my mother-in-law's, I got to taste sweet potato pancakes (they make them on a different day), which we weren't used to in my home. I'm more into spices and salty flavors, so I've made my own twist on the old recipe. Since these are made with sweet potatoes, they don't really bind together, so we have to resort to chickpea flour and fiber husk. You could probably add garlic too, but I didn't want the smell of garlic in my waffle iron and it's okay to have food without garlic every now and then. If you absolutely want to add garlic, you can make small patches in a frying pan.
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Usually kofta is used for a meatball, you will find similar names in other cuisines from the Middle East, Pakistan, Iran, Iraq and Central Asia. These can be eaten with dip or as a filling in bread, while we like to serve it in a thick sauce with rice , chapati and raita .
Autumn is soup time, the market is full of fresh vegetables, but this soup is actually also very good cold on hot days. Spinach is available all year round and with a couple of boiled eggs in it, it makes a great lunch or snack. Spinach is full of antioxidants and a rich source of iron , you can find more dishes with spinach here . The soup looks simple and is light in texture, but filling and tasty even with so few ingredients.
Rice with flavor is something new for Norwegian palates, people are usually used to plain boiled rice. High-quality basmati rice with spices and vegetables is a pleasure in itself! You don't actually need anything else, just a fresh raita . When my children were small, it was very popular to have just rice with lots of vegetables, paneer and raita for dinner once a week. Chutney is a regular "inventory" at my place so it definitely belongs there. I smile happily when I still get a request if we can have it for dinner.
