Tag Archives: Chickpeas

Street food style chickpeas and sprouted mung beans with sweet potato dumplings

25 Oct

Street food style chickpeas and sprouted mung beans with sweet potato dumplings

Sundays, simple Sundays.

It feels good to toss the autumn leaves around our boots; cheeks a little frosty and noses puffing warm mist into the cool air. I composed my boy into the middle of a tree, where the branches heavily parted ways and then took many a picture of his helmet clad, easy-going and shiny hair which looks golden under the sunshine and oh, those tight smiles of excitement. I felt happy. Even happier when he enjoyed his lunch, yes the lunch that he ordered after cycling around the lake. In fact he told me when it was time for lunch and for those of you who have been reading my blog over the years, you’ll know what a big deal it is for my child to willingly eat. So he ordered falafel, chips and flatbread and not forgetting the hummus for mumma. He ate and we talked and I felt joy; a really simple, pleasure.

Street food style chickpeas and sprouted mung beans with sweet potato dumplings by Deena Kakaya

 

These days, I have learned to let go a little more, for one day I won’t be here to take it all in. I feel that now. As in, really feel it. I am learning to let go of doing things and chasing things that I think that I should, in the name of ‘successes’, stickability, loyalty, ideology, or reality. I am learning that if it doesn’t bring me enjoyment or satisfaction then I don’t have to do it, even if I think I should. That project in the restaurant wasn’t meant to be and I know that the lectures aren’t making me a multi-millionaire or famous but I don’t need to be either of those and I like doing them. Simple. Its ok that I have to find a new cookery venue and chasing a zillion approvals just isn’t me. It isn’t.

I like to meet friends and talk, like we did today. The kiddos played ‘house and shops’ and we talked. It’s not just about how to grow our businesses or progress on a ladder but they make my world feel bigger. They all have their own pleasures and worries and it makes me happy to share in it all. The simple things.

The simple thing that gave me that warm and fuzzy feeling of serenity is when I nestled into the arm of my husband with a blanket and watched some escapism on TV and then dozed off. I love snoozing like that, I felt so relaxed.

Over the last few months our Sundays have been so fluid, we start mooching around somewhere in London, perhaps in a market or by the River and eat what we see- whatever takes our fancy. Sometimes we hop into a taxi or a boat, much to the glee of my boy but often it’s into a train though mainly in the car. Sometimes we stick locally to where we are, play a little Golf with my boy (it’s the only sport he seems taken with so far) perhaps splash around in the pool or meet some friends for a walk and lunch. Most of the time it’s a fairly cheap eat, full of spice and a little fire- you know something to warm us up and give us something to talk about. I like ‘dirty good food’ at the weekend…like Indian street food, dim sum or macaroons. Total, unadulterated food porn. There, I said it. Yes, I do feel a little terrible for not thinking of nutrition, but here is where I come in with the recipe…

So, this recipe I have for you today is based around the Usal/Misal pav Indian street food recipe. Spicy, masala straddling, fire packed recipes which often use lentils, beans or sprouted mung beans and its often eaten with bread buns. In some recipes they use coconut and some use Goda masala, or black masala. In my recipe, I have kept it really simple but added some depth and nutrition with the sweet potato dumplings.

 

Ingredients to serve 4

1 1/3 cup of mung bean sprouts

1 tin of chickpeas

½ tin of tinned chopped tomatoes

2 medium onions

4-5 dried red chillies, soaked in water

Pinch of asafoetida

1 tsp. cumin seeds

1 tsp. Kashmiri chilli powder

2 tsp. minced ginger

2 tsp. minced garlic

10-12 curry leaves

1 tsp. cumin powder

1 tsp. coriander powder

¼ tsp. ground black pepper

Salt to taste

½ tsp. ground turmeric

1 tbsp. tamarind paste

3-4 cloves

1 stick of cinnamon

1 star anise

2 green cardamom pods

2-3 tbsp. desiccated coconut

450ml of warm water

For the dumplings

2/3 cup of grated sweet potato

1/3 cup of rice

1/3 cup of gram flour

Spicy sev (crisp gram flour noodles) or sev mumra (mumra are puffed rice) for garnishing

Salt to taste

1 tsp. minced ginger

¼ tsp. turmeric

1 tsp. coriander powder

Method

  1. In a deep pan add 3 tbsp. vegetable oil and add the asafoetida, cumin seeds, curry leaves, turmeric, star anise, cardamom, cloves, cinnamon and let them sizzle.
  2. Add the onion and salt and cook the onion until it’s transparent before adding the ginger, garlic, cumin powder, coriander powder, desiccated coconut and stir fry until the coconut is lightly coloured. Blitz the red chillies and add them to the mix, then the Kashmiri chilli powder. Add the tomatoes and black pepper and then the tamarind and bring the base to a simmer.
  3. Now pour in the water and then add the mung bean sprouts and chickpeas. On a low flame simmer for about ten minutes.
  4. In the meantime, combine the cooked rice, turmeric, salt, coriander powder and sweet potato and mix it all well before adding the gram flour. You should be able to roll them into equal sized balls, of about a dozen in number. You can make them smaller if you wish. Steam them for about 8-10 minutes and when they are cooked (pierce them with a skewer and if it comes out clean they’re cooked).
  5. When the dumplings are cooked add them to the mung bean sprouts and chickpeas and simmer together for about five minutes.
  6. Toast some buns and serve with the sev/sev mumra on top. You could even add raw chopped onions and tomatoes.

Eggless, mushroom and quinoa vegetarian burger

6 Jan

My boy turns three soon and I have been racking my brain for where to take him on his birthday. In fact he will have two days out, one on his birthday with me and one we will all have as a family when his dad returns from Germany. The problem is that the bar is set quite high. Already at three he has had two international holidays and eats out most weekends. Our pre-nursery school days together have been filled with visits to the farm, aerodrome, and kids swimming centre, London markets, butterfly world and the zoo for which we have passes. He’s been to the space centre, IMAX, national history and science museums as well as the aquarium and let’s not touch on the topic of soft play centres or rainforest café-all done. I know there is an element of spoiling him here but the truth is that I am indulging myself in his childhood.

mushroom quinoa burger by Deena kakaya

Turning three is a big deal. It is the birthday before nursery school and now that he has his place we are frequently talking about how exciting that will be. After he is three he will have birthday parties too, with his friends in attendance. Up until now, I have steered away from hosting parties for him as I didn’t want to overshadow the special feelings with the complexities that grown-ups bring to parties. It will all be different next year.

The trouble is that these excursions aren’t cheap and are often sinful for the vegetarian tummy. These days I have been looking out for ideas like the RAF museum in Hendon, which in my opinion is little talked about but utterly impressive (I am not being paid or sponsored to write this). It is a little boy’s paradise with planes hanging off the ceiling and a few accessible for entranced exploration. There were old planes and newer planes and the whole place reminded me of that film, ‘a night at the museum’. We worked up an appetite walking around several buildings full of planes and at lunchtime I ordered from the on-site restaurant a vegetarian burger and some chips for the boy; something I said I would never do (before I had him). The problem was that there was no vegetarian alternative and normally I take his food with us, but it was post-Christmas. Anyway, my burger was a couple of baps with some grilled peppers and courgette tumbling out of it. I could spiral into a discussion about why restaurants don’t do vegetarian food so well, but that would be repetitive wouldn’t it.

The next day, we had another excursion planned with my boy’s cousin, to the national history museum in Tring. This time, I made burgers.

mushroom quinoa burger by Deena kakaya

Now, I have tried innumerate versions of the veggie burger but none have made it onto the blog. Is a burger, ‘special’ enough to blog about? Besides, many of the iterations felt either too; wet, or eggy, dry and crumbly, or just doughy. I simply wanted a burger that’s lean and an option for healthy vegetarian eating but I have been mindful about retaining the moisture and of course it has to have a crisp exterior. Otherwise what would be the point? I like colour and depth and succulence, as all burger lovers do. I am particularly pleased with recipe because I have managed to pack in some quinoa and even some iron-level boosting dried apricots. So, I am sharing with you this burger recipe because it really does the job.

for the full recipe head over to great british chefs

Za’atar aubergines and toasted pine nuts on silky hummus

2 Oct Za'atar aubergines and toasted pine nuts on silky hummus

Za’atar aubergines with toasted pine nuts on silky hummus

Za'atar aubergines and toasted pine nuts on silky hummus

Za’atar aubergines and toasted pine nuts on silky hummus

Great things can happen, both in life and food, completely by accident…or rather in an unplanned or coincidental fashion. For example, today whilst putting my boy to sleep I thought of my regular Chinese restaurant, then of Navratri (hindu festival which involves nine nights of dancing) following which I realised I hadn’t made one of the Gujarati classics that I’m pretty darn good at doing, in a while. All of these thoughts inspired the creation a weird but outrageously good new soup recipe which I will soon share.

Back to this recipe, which is also unpremeditated. My parents came to stay last week when my husband was in Moscow for work. They, besides enjoying time with my boy and I, were so helpful in the kitchen. My dad was my kitchen assistant.
They have a habit of overcooking and under eating. They have also started to use a tongue-swelling level of chilli in their cooking, which I can no longer endure. During my late pregnancy I developed intolerable reflux so I cut the chilli and since then I never really reintroduced it. Anyway, they’re a bit obsessed with aubergines, my folks. They cooked thick slithers of fresh and slippery Aubergine in oil, without water and lots of indian spices but no tomatoes. Such a simple and garlicky dish.

I don’t know why I was reluctant to try it, but when I did I actually really enjoyed it. But then the chilli kicked in and in the absence of cooling yoghurt I grabbed the hummus. And thats how this recipe happened.

Za’atar spice is a tangy and herbaceous spice blend with a thyme like flavour. The tanginess comes from sumac, which is made from dried fruits. The za’atar spice blend also contains nutty sesame seeds and aromatic cumin. It’s fairly delicate so I like to let it sing for itself rather than mix it in with other powerful flavours. Simple is best with spice blends like za’atar.

This is no word of an exaggeration, this hummus is probably the best I have made. Nothing sexy; it’s a simple, smooth and silky hummus. It’s really good though. This is why I’ve allowed for a batch for your fridge, it’ll keep for about 3 days.

Ingredients to serve four

One large Aubergine, cut into 2 inch slithers
4-5 shallots,sliced
1 1/2 tbsp za’atar spice
3 tsp lemon juice
A handful of pine nuts, dry toasted on a non-stick pan
2 cloves of garlic, finely chopped

For the hummus

2 cans of cooked chickpeas
4 tbsp lemon juice
7 tbsp of ice cold water
4 cloves of garlic, minced
1 cup tahini
1 1/2 tsp salt

Method.

1. Heat 3 tbsp of cooking oil in a non stick pan and add the onions and garlic and sauté for a couple of minutes
2. Add the aubergines and mix well. Stir in the za’atar spice blend and the lemon juice. Turn the heat to a very low flame and cook for about 20minutes or until the Aubergine is soft enough to pierce through, but not until they lose shape or become squashed.
3. To make the hummus put the chickpeas into a food processor and blitz until they are a coarse paste.image
4. Add the tahini, garlic, salt and lemon juice and then blitz again.
5. Whilst the food processor is doing its thing, slowly pour in the water and it should loosen up to a lovely consistency.

To serve, top the hummus with the cooked Aubergine whilst they are still warm and when the pine nuts. Serve with flatbread or pitta bread. Don’t forget to tell me how you enjoyed this recipe!

Beetroot, chipotle and feta fritters with Asian style cucumber salad

29 Sep

Beetroot, chipotle and feta fritters

Beetroot, chipotle and feta fritters

Our taxi driver confidently lead us down a shabby lane in Cairo. It was such a hot and dusty day and the atmosphere around the roads was subdued. We dodged the rocks and stones that had dislodged from the road and buildings and skipped over small mounds of stinking rubbish. I shot huffy expressions towards my explorative and overly-polite husband who simply adjusted the cap on his head, mopped his face and said, ‘come on babe, lets just see’.

Lets just see? What did he mean? What if something happened to us? I’m a natural worrier and this, together with having had regretful holiday experiences in the past, had fired off dozens of atrocious images in my mind from being food poisoned to being shot.

I reassured myself that our driver was in fact a lovely, pious man. He had gelled quite well with my husband and he told us lots of stories to pass the journey times during out holiday. Whilst we stumbled and hopped along the path he was leading us along, towards this supposedly acclaimed restaurant, he was telling us why men in his hometown wore a bruised forehead. Apparently it demonstrated their religious devotion and credited them to be god following people because you could see that they bowed down for prayer regularly.

So, we weren’t shot. We arrived at the restaurant and it had a feel of the rainforest cafe in London. The roofs were leafy and crowded in a fun sort of way. Fake birds bobbed up and down above us, but they added to the rainforest feel. Fish swam beside us and whilst we settled ourselves at our table and my inner child was tickled. As you can imagine, I was smiling and that unrequited, ‘I told you so’ naturally blurted at me.

So I wondered off to watch this giant man rub his hands a couple of times and produce perfect falafels into the biggest wok I had ever seen. It was bubbling with steaming hot oil and none of the chickpeas escaped. Perfumes of tahini and parsley dominated the smoke above him. But then I saw his hands appear blood stained. Flutters of panic seared through me..he wasn’t cooking with meat was he? Was I right all along?

It was beetroot. He was stuffing grated beetroot into the falafels. He was watching my expression and then he and his big toothy grin handed one to me on a plate.

It was sweet, nutty and slightly spicy. Probably the way I’d describe my favourite friends and oh my goodness they were crispy and addictive. I wanted more. I couldn’t believe how fluffy they were, so light. They taste a bit like little burgers, I’d happily stick them in some pitta with dollops of hummus.

So I came back and I created these beauties. You know I like spice so I’ve whacked in some beautiful smokey chipotle, it makes the whole combination more sensual. I’ve got salty feta in there too and it works in harmony with sweet beetroot. I love these because they are moist without being pasty. I don’t add plain flour because it gives it that texture that sticks to the roof of the mouth. Instead I have used gram flour and chickpeas to give that nuttiness. Whether you eat these with salad or as a burger, you’ll find them easy to make and freezer friendly.

Ingredients

300g cooked beetroot, grated
75g breadcrumbs
100g chickpeas, squashed
2tbsp finely chopped parsley
1tbsp finely chopped chives
1/2 tbsp chipotle paste
1 1/2 tsp smoked paprika
1 egg lightly beaten
3 tbsp gram flour
50g feta cheese, crumbled
2 spring onions finely chopped
Oil for shallow frying
Salt to taste
1 tsp toasted cumin seeds
Salt to taste

Method

1. Squeeze as much if the juice out of beetroot as possible
2. Add the onion, feta, spices, herbs and add the chickpeas by imagesquishing them between your fingers. Use the salt carefully because feta is salty.

3. Add the chipotle paste, gram flour and the egg. Mix it all together before adding the breadcrumbs. If you feel that the mixture is too wet add a bit more gram flour
4. Form golf sized balls before dropping them into the warmed oil. Shallow fry them until they are golden brown on each side and serve with an Asian style cucumber salad.

Beetroot, feta, chipotle, chickpeas

Frying golf ball sized parities of Beetroot, feta and chipotle with chickpeas for nuttiness

For the cucumber salad

Peel one whole cucumber and stir it together with

1 tbsp toasted sesame seeds
2 cloves of minced garlic
1 tsp minced ginger
3 tbsp rice wine vinegar
2 tbsp sesame oil

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