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Chimichurri and feta spiked mung bean sprouts in a baked, jumbo spring roll

1 Jun

Chimichurri and feta spiked mung bean sprouts in a baked, jumbo spring roll

Chimichurri and feta spiked mung bean sprouts in a baked, jumbo spring roll

I expended most of this weekend searching for a replacement car after mine was written off a couple of weeks ago. A van rammed into the back of my car at some traffic lights (I had stopped already) crushing the entire boot. I had a few moments of breathless hysteria because my little one was in the back, but fortunately, we are ok. A bit of whiplash, but blessed to be ok.

So, instead of visits to the zoo or park this weekend, we have been from car sales cosmos to showroom underworlds. Can you tell that I don’t enjoy shopping for cars? But it is an interesting world.

As I stood eyeing up a Seat Leon, two broad and bald men chuckled to each other that it is the poor man’s Audi. I smiled silently as I was thrown back to sitting/being squished in the back of the car of someone boasting to my mother about their impending purchase of a brand new Mercedes. Back then car sharing to weddings was common practise and London felt like planets away from Leicester, where I grew up. Of course back then I had no idea that London would become my home. It is where I started my married life, working life and built treasured friendships.

Anyway, I remember clearly sensing the inferiority that this lady wanted my mother to feel. She went on to describe their family business and property and how I looked awkward and that my face didn’t fit well on my body, but even though I was probably just 12 I knew that actually, she was without the basics in life of love and respect. I looked at my attractive mother who was adorned in a new sari and jewellery that my dad had chosen for her. Then I looked at the other lady, who was lacking.

The car is something of, ‘what do you do for a living’ or ‘where do you live’, isn’t it? Except it doesn’t grow does it? I once worked with a chap who did very well professionally and lived in an area brimming with upmarket delicatessens, fancy florists, and tiny Thai restaurants and of course fabulous schools, but drove a moving skip, as he called it. I learned a lot from him on many levels.

That said I know how I feel when I put on a nice dress, good perfume, make-up and a few simple but lovely accessories. I am sure my stance changes, my attitude might change too.

Head in a thorough spin, I decided to call it the end to a hot and bothersome level of thinking and head to the garden for some running under the sprinkler with the boy after the swings and slide. I needed refreshing with some zesty, summery, zingy, nutty, salty, juicy food with crunch and crisp thrown in. See where we are going with this?

I love mung bean sprouts; they are silky and nutty, cook quickly and I love the feeling of their little tails. They work fabulously well with chimichurri dressing but I have a confession; I cheated and used some Thai basil with the parsley and guess what? It gives the most fantastic, lasting herbiness. It is actually all pretty gorgeous, a healthy vegetarian recipe and I served the mung bean sprout spring rolls (baked for added bonus) with Za’atar sweet potato fries, because you know, it’s all about balance.

Ingredients to make 6 large rolls

For the sauce

350g mung bean shoots

One red onion, finely diced

3 cloves of garlic

The juice of one lemon

A large bunch of parsley

Salt to taste

1 tsp. chilli flakes or more if you like it hot

1 tsp. oregano, dried or fresh

A small bunch of Thai basil, finely chopped

2 tbsp. olive oil

Other ingredients

200g feta cheese, cut into small cubes

12 sheets of spring roll pastry, defrosted

Oil for coating the rolls

½ tsp. turmeric

Method

  1. Blitz together all of the ingredients for the sauce and leave to a side
  2. Heat a pan and add a splash of oil and then add the turmeric and mung bean shoots. Sauté for 2-3 minutes and then add the chimichurri sauce
  3. Cook the mung bean shoots for approximately 4-5 minutes longer before turning off the heat and allowing the mixture to cool and then add the feta cheese
  4. Take two sheets of spring roll pastry and leave a 3-4 cm gap from the bottom and sides and place 3-4 dessert spoons in a line and tightly roll into a cylinder shape and leave it to the side
  5. Place the rolls in an oven after greasing them lightly and bake them at 200 degrees until they are lightly golden.

 

 

 

 

 

Crispy Chaat masala tofu salad with tamarind chutney and yoghurt dip

29 May

Crispy Chaat masala tofu salad with tamarind chutney and yoghurt dip

Crispy Chaat masala tofu salad with tamarind chutney and yoghurt dip

I was 26, but came weeping childishly down the stairs of our new build home at that time, flaccid, tousled and seeking warmth and comfort and really, an escape. I discharged my strains in barely comprehensible trickles, “I don’t want to study any more I’m just too tired”.

I drooped into my husband’s embrace, “I don’t wanna do it, I don’t want to”. Working full time and taking three papers of my final post graduate exams was proving too much. My palms and arms were stained with the colours of inducing some sort of excitement through pens and my hair flopped in half greasy protest, threatening an invitation for pimples. I felt the cool of the house and it began to calm me, the heat escaped my forehead and cheeks and diffused some of the tension. I have this strange habit of keeping the fan heater close to me whilst I am studying you see, even when it isn’t that cold. Maybe it insulates me from external distraction.

I whimpered to my husband that I wanted to wear nice clothes, not these vests and tracksuit bottoms with thick cosy socks that are suited for hibernation. I told him that I wanted to socialize and have fun and go for dinner, not be tied to my books and notes. I told him that I did not want to fail…and the sound of fatigue escalated. He said all the right things, about it being temporary and that nothing worth having comes easily.

In the exam hall, my eyes were sore and head foggy. Emotional, depleted and almost without hope, I listened to my peers as they waited for the rest of the students to be seated. “I don’t even care anymore because I am so tired”, said one. “I just hope the stuff I want comes up”. All I wanted was a hot soak in the bath and cuddles. But you know what? I nailed that paper, because there is always room for a little bit more, if you want to find it.  

Crispy Chaat masala tofu salad with tamarind chutney and yoghurt dip

The reason I am telling you this story is because it is how I felt over the last week or so. I am very tired. Of course I am a bit older and wiser now, so I have more of a toolbox. I won’t lie, I did have a day or two of bubbling over but then, a lovely lady prompted me to find a little bit more. Lovely lady, I know you will read this. Thank you.

I thought about what it is that actually makes me happy. Not what I think I should achieve, work for or do. I took a social media break. I baked a cake in my new oven. I stopped talking to people that inspired doubt. I livened up my sense with chaat.

Chaat is a combination of ingredients and flavors that tantalizes the senses. It is a mix of cool, warm, crisp and soft. The chaat masala itself is peppery, pungent and spiky. There is no food better at livening up the senses. Chaat masala is readily available in supermarkets in the Indian section, or in Indian stores. The tamarind chutney is ready bought and offers sweet and sour tastes without the sharpness. I have mixed it with the yogurt to give cool tang. You have vegetarian salad with a bit of naughtiness here, go on…life is short.

Ingredients

200g Asparagus boiled or steamed until barely tender

150g radish, thinly sliced

250g firm tofu, cut into 3-4 cm cubes

8 heaped tablespoons of corn flour

2 tbsp. chaat masala

Oil for deep frying

4 dessert spoons of plain natural yoghurt

2 dessert spoons of tamarind chutney

Method

  1. Heat the oil for frying and in the meantime, drain the tofu and envelop it between sheets of kitchen paper to drain off excess moisture
  2. Mix together the corn flour and Chaat masala.
  3. Gently roll the tofu in the corn flour to coat it and then drop them into the oil when it is hot enough and fry until the cubes are golden and crisp. Place them onto some kitchen paper to drain off any excess moisture.
  4. Make the dip by mixing together the tamarind chutney and yoghurt
  5. Assemble the salad and serve it whilst the tofu is still hot. You will feel your mouth tingle!

 

Tandoori Tofu and Cauliflower Taco’s – National Vegetarian Week

22 May

Tandoori Tofu and Cauliflower Taco’s- National Vegetarian week 

We find ourselves in unspoken compromise in our house. Well it is unspoken most of the time. I like to escape with documentaries on the breastfed her children until they were eight years old whilst mister wants to watch Britain’s got talent or a magician in action. To be fair neither of us seems to find the time to actually focus on a TV programme anyway. I like mountains and he likes beaches, so we visited places like St. Lucia, where there tranquil emerald waters sit quietly in the lap of the pitons. He likes Mexican food and I like really bold and loud flavors. He even persuaded me eat at a Taco bell once.

I like Mexican food too, but when it comes to Taco’s the vegetarian variety (included in the option I explored above) seems to be filled with re-fried beans and the rest of the usual items of salsa, guacamole, sour cream and cheese and I am not the biggest fan of mushy re fried beans. Sometimes I make Taco’s with spiced vegetarian mince, which I like on a ‘cheat’ night. But here is an option that satisfied us all this evening. Tandoori tofu and cauliflower taco’s. Oh yes.

Tandoori Tofu and Cauliflower Taco’s

 

The cauliflower gives real bite, and the tandoori aroma is heady. The tofu gives wonderful and contrasting texture to the taco shell and with the carrot and avocado salad. We have some big mouthfuls of ‘pow’. And guess what? It is all a pretty healthy meal.

You will see that I have used thick, hung curd. Use Greek yoghurt but please remember to drain any excess water. The reason I say this is that when you marinade and roast the cauliflower you may end up stewing it if there is too much moisture in the yogurt.

Tandoori Tofu and Cauliflower Taco’s

for the full recipe head over to great British chefs

Baby corn and potato curry in smoky Mexican chipotle chilli and dark chocolate

14 May

Baby corn and potato curry in smoky Mexican chipotle chilli and dark chocolate

 

Baby corn and potato curry in smoky Mexican chipotle chilli and dark chocolateMy parents were on face time whilst I was making this curry today. My little sweetie had been running around in his spider costume, “I’m not Aarav, I’m spider Aarav” and insisting that I play with him instead of cooking, not dad…mumma. He knows. “It’s nice to see Rakesh at home and in the kitchen too, wow” commented my dad. They know it doesn’t happen all the time. So my husband turned the phone towards  me, showing that I was grating chocolate into the curry, “Look at what your daughter is doing”. My mum let out her idiosyncratic youthful and quiet giggle and my dad thought it was really interesting. Interesting, rather than any ode to the ridiculous butchering of a simple curry.

I did live my childhood without limits in my mind. I’m sure that if I had told my folks I wanted to become a Bollywood actress they would have said something about me having to learn how to dance rather than see my 5ft1 inch frame as an eliminating clause. I remember wanting to write a novel and my husband (before our marriage when I was a teen) asked me why not.  There was no reason not. I know kids are supposed to do things when there’s a time but I saw that my little one wanted to talk and he started naming animals and objects at ten months, why not?

So then when did the limits come in (to my mind)? Was it when they gave me predicted grades at school and deliberately undercooked them to ‘motivate’ me? Apparently they never predicted straight A’s as that would have made me complacent, apparently. Or was it when my manager spent an hour and half telling me the things that I needed to do better or wasn’t very good at because there was no point in telling me about the 95% (as he stated) of stuff I did right? Or was it when the health visitors and nursery nurses told me that my child would probably never be an eater. Or was it the people who told me that mainly celebrity folk get published in the magazines. When did it become about what is ‘realistic’. What can we afford? Even that’s a limit isn’t it? Where is a realistic place to find a new house?

I say, be the child that lets the mind float into wants and ventures. Like this curry.

Baby corn and potato curry in smoky Mexican chipotle chilli and dark chocolate

Have you seen how dark and deep that colour is? The chipotle and red pepper give smoky accents to the vegetarian curry and then you feel this deep, lightly bitter sweetness that’s quite embracing. You will smell whole spices and they add warmth, but don’t overpower the recipe. It is not a quiet curry that hides in the middle of a week of ‘I just ate’. No. This curry is for those times when you want to carry forwards.

Ingredients

350g baby corn, slit into quarter lengths

450g potatoes, peeled and cubed

4 cloves of garlic, roasted in their skins

2 cloves

1 small stick of cinnamon

1 tsp. cumin seeds

Salt to taste

45g chipotle chilli paste

20g dark chocolate

500ml water

3 red peppers, roasted

1 tsp. coriander powder

1 tsp. cumin powder

1 tsp. amchur powder or a squeeze of lemon juice

One onion, thinly sliced

¼ tsp. turmeric

4-5 curry leaves

2 tbsp. cooking oil

Method

  1. Blitz the (skinned) garlic and red peppers to a puree and leave it to a side
  2. Heat the oil in a pan and add the cumin seeds, cloves, cinnamon and turmeric and curry leaves and allow the seeds to sizzle before introducing the onion and salt. Sauté the onion until it has softened before mixing in the baby corn and the potatoes.
  3. Sprinkle in the cumin powder, coriander powder and the amchur powder. Mix it all well and then add the water and roasted red pepper mix and bring the curry to a simmer.
  4. Stir in the chipotle chilli paste and then grate in the dark chocolate.
  5. Cover the curry and simmer it until the potatoes are cooked.
  6. Serve with rice or better, buttery chappati.

Curry of steamed spinach and courgette dumplings in a spiced, roasted red pepper base

8 May

Curry of steamed spinach and courgette dumplings in a spiced, roasted red pepper base

Curry of steamed spinach and courgette in a spiced roasted red pepper base

I woke today feeling disoriented, I picked up my phone to check the time. Of course I don’t have a clock in my room. In fact I don’t have any clocks at all in the house at all. The tick-tock feels bothersome and the passing of time and constant reminder, it just isn’t positive is it.

Oodles of notifications welcome me through bleary eyes. Emails to answer, reminders of things to do. ‘Mamma! Mamma!’ I send my well wishes out to friends via Facebook whilst in the bathroom. My apologies to those who didn’t know, but it is unglamorously true. Happy anniversary, happy birthday, congratulations on your new baby, well done on…I think of my cousin’s words, ‘I just do my likes all in one go’.

Then I sent my best friend a message on whatSapp, to see how she’s coping with the sleep deprivation. I must remember to message my dear pal to enquire about her health stuff. There is tugging on my trouser leg. I proceed to tell the postman off for blocking the drive; I am especially annoyed because I had to holler repeatedly for his attention whilst he was leaned back in his seat with feet up. Did he not know how many phone calls I need to make whilst my boy sleeps and clearly he is oblivious to the toilet roll that my toddler unfolded all over the kitchen floor and the four bananas he mashed into it whilst I was in the toilet. Going to the toilet is an offense in the tick-tock of the day.

My hairdresser came over that evening, I have known her for years.  I always learn something new from her and it’s rarely about hair. I talk about travels and food, she talks about her friends and family and how she only measures herself by her own smiles. She is just 27 so her revelation stunned me; she has no laptop, no ipad and has only recently been given a smart work by her employers. She doesn’t use any form of social media.

We fixed a date for seeing my best friend, I decided which film to see with my husband (it’s been a very long time). My boy cupped my face and said, ‘do you want to play?’ and when I said yes, he leaped around the room grabbing his cars. I asked him if he wanted to cook and he said, ‘yes, it’s like art and crafts’.

So we made this healthy and colourful dish together. The dumplings are a bit like vegetarian pakora, or perhaps spinach kofta but they aren’t crisp, they are silky in texture and carry similar flavours. They are juicy with moist courgette and spinach. The roasted red pepper is bold, sweet and smells fabulously sexy. It is way easier to put together than it looks, this is a qick and easy recipe that you can prepare in advance. This is a simple dish, but just look at it. No, just taste it.

Curry of steamed spinach and courgette in a spiced roasted red pepper base

Ingredients

For the dumplings

1 medium sized courgette, finely grated

One medium onion, finely diced

Salt to taste

1 tsp. coriander powder

200g gram flour

250g spinach leaves, finely shredded in the food processor

½ tsp. garam masala

1 tsp. cumin seeds

½ tsp. chilli powder

For the red pepper base

3 red peppers, roasted

½ can of tomatoes

2-3 green chillies

4-5 curry leaves

1 ½ tsp. paprika

250ml water

½ tsp. garam masala

2-3 cloves of garlic, finely chopped

1 tsp. cumin seeds

2 tbsp. cooking oil

Salt to taste

Method

  1. Start by combining the shredded spinach, onion and grated courgette and sprinkling in the cumin seeds, chilli powder, salt, coriander powder and garam masala and combine well.
  2. Add the gram flour gradually until the batter thickens to a loose, cake-mix type consistency. Use a single teaspoon full to transfer them into a steamer and then allow them to steam for approximately 20 minutes. Check that they are cooked by piercing them with a knife, when you remove the knife there should be no wet batter.
  3. Leave the dumplings to a side to cool whilst you prepare the red pepper base
  4. Blitz the roasted red pepper and tomatoes to a smooth consistency.
  5. Heat the oil in a pan and add the chillies, cumin and curry leaves and allow them to sizzle before adding the garlic. Sauté the garlic until it softens and then add the roasted red pepper and tomato sauce
  6. Add the salt, garam masala and bring it to a simmer. Gently drop in the dumplings and heat them through before serving.

 

 

Broccoli and Chinese leaf curry in a miso base

6 May

Broccoli and Chinese leaf curry in a miso base

Broccoli and Chinese leaf curry in a miso base

Broccoli and Chinese leaf curry in a miso base

It’s only now that I can see chapters in my life. As ceaseless as each one may feel, they do. I wasn’t there on the day of my father’s bypass because I had an exam the next day and I didn’t cry at my wedding, not even a damp eye. I cried the entire day at work when I failed the first and only (postgraduate) exam of my life. There was a time when I would curl my eyelashes post clear mascara every day and have regular facials. At a point in my life all I could see was the next level up. I wasn’t sure if I would cry at the birth of my child. Look at me now.

In the same way, not every curry needs to have a tomato base…or a coconut one. Mellow it out now and again with some umami. Earthy. I’m not sure I like that word much. Anyway, I put this curry together very quickly because Chinese leaf and broccoli need barely any time at all and the japanese miso is soothingly easy to eat as well as prepare. A healthy and light bite in the broccoli and some gentle spices…aah.
If you like miso, head over to my friend Kellie’s site where you will find some fabulously creative and definitely delicious concoctions that will leave you glowing with health. One of my favourite of her miso-inclusive recipes is her Honey-miso roasted broccoli and wholegrains salad

Broccoli and Chinese leaf curry in a miso base

Ingredients
200g broccoli, cut into medium sized florets
1 tsp. soy bean paste
1 tbsp. soy sauce
1 tsp. amchur powder
500ml warm water
1 tsp. cumin seeds
2 kaffir lime leaves
2-3 green chillies slit open
½ tsp. turmeric powder
1/3 tsp. garam masala
200g Chinese leaf, shredded
3 cloves garlic
1 tsp. minced ginger
One medium onion, thinly sliced
1 tsp. coriander powder
Salt to taste
1 tbsp. corn flour
2 tbsp. cooking oil
Method
1. Heat the oil in a pan and add the cumin seeds, turmeric and chillies. Allow the seeds to sizzle before stirring in the onions and garlic.
2. Mix the corn flour with the warm water.
3. Sauté the onions and add the amchur powder and coriander powder, cook until the onions soften before adding the broccoli and water.
4. Stir in the soy bean paste, soy sauce, and kaffir lime leaves and ginger before bringing the base to a simmer. Cook for 2-3 minutes before mixing in the Chinese leaf and then cook for a further 2-3 minutes.

Thai asparagus, spinach and mung bean soup

2 May

Thai asparagus, spinach and mung bean soupWe’ve been having a fair bit of spring-time fun lately, between the bouts of studious noses in books, mammoth sessions of ironing and washing, messy but successful recipe development and you know…general work.

We have eaten chips at the zoo in front of pelicans, samosa toasties at butterfly world, churro’s at the real food festival, Chinese ‘mix boxes’ in Camden and pizza at the foot of the cable cars in London. Of course there was Indian ice-cream, warm chocolate fudge cake and a whole box of alphonso mangoes in between.

So, at the start of this week I made this Asparagus, spinach and mung bean soup with a real Thai feel. When you look at it, I hope you will find the bright green, smooth and pulpy look as enticing as it is promising of nutrition and seasonal freshness. When you smell it, you get a really rousing whack of juicy, lightly sweet and spices essences. The taste…a bit likes a Thai green curry with an Indian and English accent. How’s that for a healthy fusion?

Thai asparagus, spinach and mung bean soup

For the full recipe, head over to great british chefs

Thai asparagus, spinach and mung bean soup

Jerk spiced paneer, soya chunks and button mushrooms

30 Apr

Jerk spiced paneer, soya chunks and button mushrooms

Jerk spiced paneer, soya chunks and button mushrooms

 

I know that it isn’t hot yet, but we have been eating outdoors a fair bit lately, and I’m not just talking sandwiches, obviously.

Yesterday we sat and ate vegetable dosa in what my 2 year old calls, ‘the tree house’. It is in fact the playhouse that sits above his slide and adjacent to the swings. I had my phone with me and as it pinged away, he raised his voice, ‘No, talk to me mumma, put it away!’ so I did.

I asked him what he wanted to talk about. ‘Hold my hand mumma, let me think about it’. So we looked up at the sky and we talked about how Venus was hiding behind the birds and that there is a man in the aeroplane that is going to Australia to get a kangaroo, but we weren’t sure whether he needed a rocket.

I felt enchanted, very blessed and actually I reflected on how much I am un-doing in my life. Most of my life I have concerned myself with the ‘doing’ part and sometimes it feels as though it is going against the grain. I was eating messily outdoors, somewhere where I shouldn’t really be eating. But it gave my boy joy. I am not the mother I thought I would be and I am not the mothers around me. Am I un-learning? Work-wise I am leaning towards what my instincts told me maybe 15 years ago. Sometimes un-doing is as, if not more forward-driving than doing.

Jerk spiced paneer, soya chunks and button mushrooms

So, in the spirit of eating outdoors and warmth of some kind…its jerk time. I am sharing this recipe with you because it is one of my better jerk mixes and I am excited by it. I am a fan of the sweet heat and deep aromas and colour of jerk. The key ingredient is the all spice berries and although I have seen versions using honey and syrup, probably to give it stickiness, I wouldn’t because brown sugar helps to bring out the depth in this one.

I know that jerk chicken is often barbequed or roasted but I don’t think it works so well with soya or vegetarian jerk chicken. I have cooked it in the pan and it tastes mighty fine this way.

Jerk spiced paneer, soya chunks and button mushrooms

Ingredients

150g paneer chunks

150g soya chunks

200g button mushrooms

2 tbsp. cooking oil

One medium onion, thickly sliced

For the jerk seasoning

2 tbsp. fresh thyme

The juice of one lime

2 tbsp. soft brown sugar

1 tbsp. ground all spice

½ tsp. ground cinnamon

½ tsp. ground nutmeg

½ tsp. ground black pepper

3-4 scotch bonnets, finely chopped

2 tbsp. agave nectar

Salt to taste

3 spring onions, chopped

2 tbsp. soy sauce

Method

  1. To make the jerk seasoning paste blitz all of the ingredients together in the food processor, getting it as close to puree as possible.
  2. Shallow fry the paneer and soya chunks in a non-stick pan and allow it to crisp up before letting it cool down
  3. Take a bowl and pour the seasoning over the paneer and soya chunks and let them chill in the fridge for a couple of hours.
  4. When you are ready to cook the paneer and soya chunks, remove them from the fridge and then heat the remaining oil and sauté the onion and mushrooms for 2-3 minutes before adding the paneer and soya chunks.
  5. Cook for 7-8 minutes before serving hot and steaming. I served this dish with orzo pasta but you could use rice instead.

 

Cauliflower, fenugreek and mint curry

25 Apr

Cauliflower, fenugreek and mint curry

Cauliflower, fenugreek and mint curry

I like to peel back the layers of stuffed okra and nibble on them. I have a bit on an obsession with black head removal and I have never drunk a cup of tea or coffee, not a full one anyway. I never dance, not at parties not in the house and I like reading about reincarnation and have books on Dr. Stevenson’s work on the subject, documenting case studies. I never went to clubs in my university days and I actually enjoyed childbirth. It is true. Go on, say it if you haven’t already…I know, I must be weird.

Cauliflower, fenugreek and mint curry

I am weird, aren’t you? But now, I love sharing my unusual recipes with you. This one emerged from a visit to the Indian grocers.  My toddler and I chat about each of the ingredients. He went over and picked some fresh dill and told me that it smells yummy. We looked at parsley and it didn’t do anything scent-wise but the aromas of the fenugreek and mint wafted the most impactful smack of green freshness and as I got a good whiff of them together, I thought, actually…they work pretty well together. I have never had these two ingredients cooked together in this way, but let me tell you…It is strong. It is also pretty healthy and nutritious as far as curry goes.

Cauliflower, fenugreek and mint curry

Ingredients

One medium head of cauliflower cut into florets

One medium onion, thinly sliced

200g fenugreek, leaves (or one bunch) removed

50g fresh mint leaves

2 tsp. tomato puree

1 tsp. cumin seeds

2 cloves of garlic

¾ tsp. garam masala

½ lemon, squeezed

Salt to taste

2 green chillies slit open and halved

1 tsp. coriander powder

¼ tsp. mustard seeds

1 tsp. cumin powder

½ tsp. ground turmeric

2 tbsp. cooking oil

Method

  1. Finely chop the mint and fenugreek leaves together or use a food processor for a finer texture.
  2. Heat the oil in a deep pan and add the cumin, chillies and mustard seeds, then allow them to sizzle.
  3. Add onion, salt and turmeric and then sauté the onion until it starts to soften before adding the garlic. Cook for a further minute before introducing the cauliflower, fenugreek leaves and mint leaves.
  4. Sprinkle in the salt, garam masala and the coriander and cumin powders. Mix the curry well and then squeeze in the lemon juice and then incorporate the tomato puree.
  5. Cover and cook the curry until the cauliflower is soft enough to pierce.
  6. Serve hot and steaming with chapatti and lashings of cool yoghurt.

Lychee and toasted coconut frozen yoghurt with rose and cardamom

23 Apr

Lychee and toasted coconut frozen yoghurt with rose and cardamom

Lychee and toasted coconut frozen yoghurt with rose and cardamom

 

The lychee is a ‘happy fruit’ don’t you think? I mean one associated with luscious and smiling memories. Not like the banana.

When I worked in the city I harried to work much earlier (than my husband) in the morning, dashing to the train station under pressure and I returned much later than my husband, carrying the smells of the underground and compressed with the worries of the day. Each morning I would wake early to cook dinner, so that I could go to the gym after work. I would chop fast, scoop spices pensively and go through presentations in my mind whilst doing so. In my husband’s own way, he would help by popping some nuts, apricots and a banana into my bag. Maybe a packet of crisps. All the way to work I would smell that banana and I imagined it bruising and softening. I would eat it as I trawled through emails and often I had a bit of a lump in my throat. I don’t eat bananas so much now.

All the other kid’s loved thepla when I was growing up. Spicy, fenugreek chapatti that are well oiled for extra softness and my mother willed me to love them as they are convenient; they contain some nutritious fenugreek and are easy to transport. They are perfect for picnics, keep well for a couple of days and make for great packed lunches. I just didn’t take to them. I had eaten them once at my dad’s barbers shop with my brother. We sat waiting, legs swinging and bashing against peeling black, faux-leather chairs and pulling thepla out of my pink, ‘My Little Pony’ lunchbox.  We had been waiting so long for my dad’s turn and I was sure that it felt lengthier because the wide-jawed and white mopped fellow talked at length with each of his customers about their line of business, how life was much better when they lived in Africa and the price of petrol. I looked up and around the orange walls at the black and white pictures of Indian cars, Ganesh (the elephant headed God who would of course bestow prosperity to this shop), and sunny Indian plains.  I think I could taste hair in my thepla. It’s what put me off for many years. Until I was pregnant that is. From my second trimester onwards I ate thepla, yogurt and pickle for breakfast every single day.

Fresh coconut takes a long time to chew doesn’t it? It’s the fruit of religious festivities isn’t it? Please let’s not get into whether it’s a fruit or something else. When large, stainless steel bowls in the temple were used to offer coconut and nuts, I would always go for the coconut. That burst of juicy, fleshy coconut then lingered for ages and gave me a light ache on the side of my head but it was something to do whilst being jostled about by hordes of worshippers waiting in line to behold the idols of the Gods being celebrated that day, or the Prasad (blessed food offering) that day.  I grew more aggravated as I grew older. I whined to my mother about why we couldn’t just go home and eat and why people didn’t just queue in an on orderly fashion, why must they push and shove. Apparently Prasad tastes infinitely better than food cooked at home and not everyone knew what a queue is. Nonetheless, coconut IS the fruit of celebration. It formed a thick layer of freshness on my 30th birthday cake, in Mauritius. A layer of fresh cocoa, locally sourced coconut and light airy sponge made for memories that will glisten in the warm waters of my mind forever.

Of course I have been telling you about how I am taking better care of my body these days. This frozen yoghurt recipe is of course made from low fat yoghurt and it contains no sugar. I have used agave nectar to sweeten the yoghurt and it fits better with my low GI eating. Win-win.

Lychee and toasted coconut frozen yoghurt with rose and cardamom

Ingredients

750g plain natural yoghurt

2 tbsp. rose water

¾ tsp. ground cardamom

3/4 cup of desiccated coconut

125ml agave nectar

200g lychees (tinned is fine, as long as you drain the liquid)

Method

  1. Blitz the lychees until they are pulpy.
  2. Mix the lychees together with the rose water and cardamom
  3. Pour the yoghurt into the lychee mixture and then turn it into your ice cream maker. Churn the yoghurt until it reaches a creamy and smooth texture.
  4. If you do not have an ice cream maker then place the yoghurt into a plastic container and allow it to freeze. Once ice crystals appear, beat the yoghurt with a fork to remove the ice granules and freeze it again. You may have to repeat this couple of times.
  5. Whilst the yoghurt is churning or before you’ve beaten it, you will need to add the toasted coconut. To toast the coconut, use a non-stick pan. Heat the pan and then sprinkle in the coconut and toast it gently and stir intermittently. Allow it to catch a sunny and golden colour.
  6. Once the coconut has cooled and whilst the yoghurt is thick but not quite ready, add it to the ice-cream machine. If you do not have an ice cream maker then add the coconut when you are beating out the ice granules.

 

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