Blog

Tunday Kababi:Serving Perfection

The effortless tossing and spinning atop fingertips that have mastered the art of making soft,well spanned rumali rotis,skewers being fanned ,the spicy aroma of kebabs being made on open charcoal flames ,the soft smoky smell that lingers in your nostrils,the slicing and dicing of fresh salad,onions chopped into rings and the chutney being made on stone ‘silbatta’ ,coriander,chillies and lemon grounded into a perfect mix. This is the heavenly sight of the Tunday Kababi’s open kitchen in Aminabad ,Lucknow.
Established in the year of 1905,this place has still not lost its charm and flavour.It has never ceased to amaze people.The city of Nawabs has yet another ace in its deck of foody cards.With numerous franchises across the nation,in fact some even around the globe,The original Tunday Kababi is the Kohinoor of its kabab kingdom.

A typical eatery with all the cooking,simmering,frying and brewing happening right in front of your eyes,attaining a seat here is a tough bargain.
A colossal menu that comprises of every Mughlai dish you could think of,presents before you a dilemma that is tough to tackle,let alone dismiss.
To choose between biryanis ,kormas,shorbas and kebabs is without a doubt a really tough call.But to ease that tensed nerve ,here is a suggestion,begin with the all time favorite and famous KABAB.
Galuati,seekh,shaami,kakori,pasinda and boti kabab.Yes THOSE are the types of kababs that you have to choose from.Though it totally depends upon what your personal choice of kabab is,yet for those who are treading on the Nawabi grounds of mughlai food for the first time,a personal favorite is the Galauati kabab.
This particular type of kabab is a favorite of a vast majority,hence in all possibility ,even the rarest of cases who are not fond of anything mughlai will develop a liking to the galauati ,the moment their tastebuds come in contact with the kabab.

What is so special about it?
Well now,getting into the details of WHAT MAKES IT SO SPECIAL,we begin with the preparation.Galauati kababs are made from mutton that is well beaten ,tender and juicy.They are then kneaded and rolled into soft lumpy round masses and then pressed down in a perfect circular shape on the ‘tava’ heated on charcoal flame.Flipped more than three times,the benefit of such rigorous cooking methodology will be uncovered as soon as your order arrives.The subtle smoky and spicey smell of crispy kababs is the most prominent of all sights in your plate.Taking the first bite would require you to break a portion of the soft rumali roti and as you pressure your finger on top of the kebab,the crispy crust of it breaks away ,paving way towards a soft ,juicy center. Precisely,this is the beauty of tunday ke kabab.Its not just a treat to the palate but a visual and olfactory treat as well.
Having made your first bite,the very moment you place it on your tongue,you would experience a subtle yet savory blast of flavours.The spices ,the way the mutton is marinated ,the smoky charcoal aroma,the freshness of the chutney and salad,all work together to conjure up the most fantastic of mughal food experiences.After the first,there is no stopping,you shall devour all the contents in your plate.
If your stomach still allows ,the butter chicken,Nahari mutton,Mughlai parantha,mutton curry and mutton biryani are also a must try.Neither too spicy nor too bland,maintaining the perfect balance of flavours the butter chicken and mutton gravy are also among the list of popular favorites.

The Mughlai parantha comes by as a surprise element. Clad in the spongy soft armor of flour made exterior with beautiful brown-1red spots bearing the sign of being well made,resides the core made up of mutton stuffed in every interstice of it.
This preparation is one beast of a dish that absolutely escalates the sensitivity of your tastebuds,catapulting you to the most sensuous of all palatial pleasures.The biryanis have a similar effect.Yet as stated earlier,the kababs are the show stealers .On the whole ,Tunday kababi offers you dishes that envelope your senses and make every bite an experience so indulgent that it leaves an everlasting mark on your memory.Each cell in your brain,stomach and tongue shall remember its delicious and delectable taste.Your olfactory nerves shall tingle at the mere thought of it,and the salivary glands shall water at the name of its dish.

Amazingly enough,an order for two people costs around Rs.250 or so and what is even more praiseworthy is just how filling this food is!As far as the hygiene,quality and validity of the praises showered are concerned,well it has been functional for over a hundred years,has numerous franchises and has a four and a half stars on Zomato,now that speaks volumes!A complete paisa vasool,each penny shelled out is justified by each bite you eat.Value for money,great taste,unforgettable experience and a delectable treat to the senses all under the same roof. The royal foody stroll in the fields of Nawabi Kababi would not have been possible without them!BON APETITE!

May 29, 2014
PANGS OF HUNGER :THE PARANTHA PARADISE

Beyond pizzas ,beyond sizzlers and yes way beyond every five star hotel’s food ,lies the PARANTHE WALI GALI in Chandni Chowk, Delhi.This city has a vast menu and a colossal buffet to satiate a foody’s taste buds,but one’s road to a finger licking dish is not complete in Delhi until and unless you venture into the scrumptious alley of Paranthas .

Every person that walks on the path of Chandni Chowk can easily point out the way to the Paranthe wali Gali.All you have to do is ask if your preferred way of exploring a new area is GPS free.be rest assured that the Paranthe wali Gali offers a lot more than just paranthas. Your first step in there ,and you will see sweet shops and eateries lined up offering you the Desi way of treating your palate and tummy.you name it and they have it.Gulab jamun ,Imarti,Jalebis ,Ras Gullas ,Mishti Doi ,Lassi, an unbelievable range of types of parathas ,whatever possible typical Delhi dish that you can name or think of is what will definitely make you hungrier than ever.
There is not just one eatery that will serve you a plate full of happiness but around dozens of such eateries ,situated in every nook and corner of that very place.

Beginning with the highlight of our foodie journey,that is ,parantha ,one would be absolutely amazed to see the types of paranthas available (even to an Indian ,let alone foreigners.!) .Well thought combinations of Paneer( Cottage cheese), Ghobi (cauliflower),Dal (pulses) ,mushroom ,Kashmiri,mirchi(chilly) and mix parantha are just a handful of the actual menu.These names are only the beginning of all things tasty.Enter any one eatery and you would see a framed photograph of some famous celebrity shaking hands with the cook.Guess we have no reason to doubt the taste and quality of any eatery.

Each of the available eatery is established since decades and is run by at least the third generation of the actual founder.At around 9’o clock in the morning you can visit this place throbbing with customers,the air a mix of orders being shouted out and the aroma of mouth watering food ,fresh pickle and chutney,topped off by the incense burning in a corner.
Having ordered your preferred choice of parantha,you will be served with a huge cabin plate filled with different types of pickles, syrups and chutneys .Aam(mango) pickle{sour and sweet} and chutney, nimbu (lemon) pickle{sour and sweet},hing ka achaar, Sonth ,mirchi(chilly) pickle etc are to name a few.
Within five to ten minutes ,the waiter arrives with the ordered parantha .Do not , at any cost be deceived or disappointed by the size of the parantha.not any bigger than a standard size quarter plate,it is well stuffed and cooked perfectly.regardless of its size,each bite melts into your mouth ,and even before you are able to finish half of that parantha,you will realize that it actually is quite filling.Not to forget the different varieties of appetizing raitas that they offer as well,along with plain,salted or sweet dahi.
Adding to the titillating aspect of your taste-buds,here comes lassi. A glass full of pure ,creamy lassi,be it sweet salted or mix would do justice to every gulp that you take .Who thought that such a non complicated dairy beverage could do wonders to the tongue and tummy.
After gorging on all that yummy food,it is never too late to enjoy something sweet,speaking of which,one would immediately find oneself in an identical state of a child in Charlie’s chocolate factory.Yes ,the treats are that amazing.
The mere sight of hot ,soft,spongy gulab jamuns being made in chashni(sugar syrup),the flawless design of crisp,juicy jalebis and imartis,the cool fragrance of ras gullas,would make space in your stomach in a mere matter of seconds.it takes a mere jiffy for each of these treats to envelope your taste-buds and catapult you to a savory sensation,that asks for more.For those who do not have Such a prominent sweet tooth can top there food with Bhalla Papdi and chaat,a place that serves you with the soft and crispy variety of all things that can be classified under the category of chaats and Gol Gappes.
You are going to return back home,stuffed like new year’s eve turkey ,happy, hail and hearty ,with a lingering taste of all that you ate.Never before would any memory of your’s had been as tasty as the one that you made in the Paranthe wali Gali.
It is obvious that not many of us enjoy the idea of street food and delicacies served by around the corner eateries,some of us might be sticklers for hygiene ,or simply that one might lack taste in desi food..Though it is worth the assurance and conviction,that one must visit the Paranthe wali gali ,at least once,and you are bound to be freed of any hesitation and hygiene issues that grasp your perspective otherwise.These eateries maintain good levels of hygiene,provide mineral water to drink and have freshly prepared stuffing .everything simmers,brews and cooks in plain sight.It is worth every penny that you spend and every step that you take.
So walk in to the paradise of Paranthas and numerous other street food items.

May 29, 2014
Sumptuous Salads

The word ‘salad’ comes from the French word ‘salade’ having the same meaning and from the Latin word ‘salata’ which means salty. In English, the word first appears in the 14^th century. The term ‘salad days’, meaning ‘days of youthful experience’, was first recorded by Shakespeare in 1606.

Salads are of different types, such as, Green Salad (only leafy vegetables used), Vegetable Salad (leafy or non leafy vegetables used along with non-vegetables), Bound Salad (often used as sandwich fillings. Salad examples- Egg salad, Tuna salad, etc), Fruit Salad (as the name suggests, they are made of fruits), Main Course Salad (a type of heavy salad. Example – Caesar salad, Cobb salad, Greek salad, etc.) and Dessert Salad (they are sweet. Example – Cookie salad, Pistachio salad, etc.).

Salads are highly nutritious and good for your health. Moreover, they are quite filling.

They are easy to make and they hardly take much time to be prepared. You can experiment with different textures, colours, flavours and prepare your salad as par to your taste bud.

A few delicious easy-to-make salads:

Chicken Caesar Salad with Herbs and Croutons

Time: 20 to 25 minutes

Serves: 6 to 8

Ingredients:

For dressing – ½ cup freshly grated Parmesan cheese, 8 anchovy fillets, 3 tbsp fresh lemon juice, 3 garlic cloves, 2 tbsp Dijon mustard, ¾ cup olive oil

For croutons and salad – 3 tbsp olive oil, 4 garlic cloves (minced), 2 tsp chopped fresh thyme, 1 tsp chopped fresh rosemary, 3 ¾ inch thick country bread slices (crusts cut off, bread cut into ¾ inch cubes, 12 cups freshly grated Parmesan cheese, cracked black pepper

Method:

For dressing:
Combine 1/2 cup Parmesan, anchovies, lemon juice, 3 garlic cloves, and mustard in processor; blend well. With processor running, slowly add olive oil. Season with salt and pepper.

For croutons and salad:
Preheat oven to 325F. Heat 3 tablespoons of oil in heavy medium skillet over medium heat. Add garlic, thyme and rosemary; sauté until fragrant, about 1 minute. Remove from heat. Add bread cubes to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes.

Place romaine in large bowl. Add 2/3 cup dressing and 1/4 cup grated Parmesan cheese and toss to coat. Add croutons and toss well. Serve (passing remaining dressing, Parmesan cheese and cracked black pepper separately).

Roasted Chicken Salad

Time: 1 hour 10 minutes

Serves: 10 to 15

Ingredients:

For the dressing – 1 cup mayonnaise, ¾ cup sour cream, ¼ cup extra virgin olive oil, 2 tbsp honey, salt, pepper

For the salad – 7 ½ pounds chicken breasts (boneless, skinless), salt, pepper, 2 pinches cayenne pepper, 1 tbsp lavender, 1 lemon (juiced), 3 cloves garlic ( minced), 2/3 cup sliced roasted almonds, 1 large onion (chopped), ½ bunch celery (chopped), herbs ( 2 tbsp chopped parsley leaves, 2 tbsp chives, 2 tbsp chopped tarragon leaves)

Method:

For the dressing – Mix all ingredients together.

For the salad – Preheat the oven to 400 F. Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon and garlic on chicken. Bake in preheated oven until golden brown. Let chicken cool and then pull it into small strips. Add roasted almonds, onions, celery, dressing and herbs. Mix together all ingredients in dressing. Add the chicken. Mix. Serve.

Greek Tuna Salad

Time: 25 minutes

Serves: 6

Ingredients: 3 cans water packed tuna (unsalted and drained), 6 ½ ozs artichoke heart marin (drained and quartered), ½ cup kalamata (pitted, halved), 1/3 cup feta cheese crumbles, 2 tbsp minced garlic, ½ cups purple onion (sliced), 2 tbsp sherry vinegar, ¼ cup extra-virgin olive oil, ¾ tsp kosher salt, ½ tsp black ground pepper (fresh), ½ cup flat leaf parsley (chopped), 1 head butter lettuce

Method: Combine all ingredients except lettuce in a large bowl. Arrange a few lettuce leaves on each of 6 plates. Spoon tuna mixture on top of lettuce and serve with pita chips or warmed pita halves.

Waldorf Salad

Time: 10 minutes

Serves: 2

Ingredients: ½ cup walnuts (chopped, slightly toasted), ½ cup celery (thinly sliced), ½ cup red seedless grapes (sliced), 1 sweet apple (cored and chopped), 3 tbsp mayonnaise, 1 tbsp fresh lemon juice, salt, pepper, lettuce

Method: In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add ½ tsp of salt, ¼ tsp of fresh ground pepper. Add the apple, celery, grapes and walnuts. Mix. Serve on a bed of fresh lettuce.

Broccoli and Feta Pasta Salad

Time: 50 minutes

Serves: 4

Ingredients: 1 pound tri-color pasta, 4 tablespoons extra-virgin olive oil (divided), 1 medium head broccoli (chopped into 1/2-inch florets),8 ounces feta cheese, 1 cup pitted Kalamata olives (roughly chopped), 1 tablespoon red wine vinegar, flaky salt, freshly-ground black pepper

Method: Cook the pasta in a generous quantity of boiling, well-salted water. Drain and return to the pan or a large bowl and toss until coated with 1 tablespoon olive oil. Heat 1 tablespoon olive oil in a deep sauté pan over medium heat. Add the broccoli and cook until crisp-tender — about 5 to 7 minutes. Toss the broccoli with the cooked pasta. Crumble the feta cheese into the pasta, and stir in the olives as well. Whisk together the remaining 2 tablespoons olive oil and vinegar and toss with the pasta. Season generously with salt and pepper. Refrigerate overnight, or until serving.
Recipe and Image Courtesy – epicurious.com, yummly.com

May 29, 2014
Plan your Summer Cooking

Summer is here and so is the sickening heat. So, you need to start planning your summer cooking. I promise this will prove to be a boon later. You need a smart menu to get your way through. Jot down family meals which are simple, less time consuming, healthy and definitely not fussy.

Remember to drink loads of water throughout the day. This will help you get rehydrated and keep headaches at bay. The fitter you are the better. Since in summer it is quite hot most of the time, when you are shopping, shop at one go so you won’t have to keep going back. Always make a list before shopping. Be guided by your head, not your stomach. Learn to keep a well-stocked store cupboard and replace things as you use them. Store food in fridge and freezer – this way, you can make several meals in case of an emergency.

My Summer Collection –

Cheesy Scrambled Egg Croissants (Quick and simple yet incredibly mouth – watering)

[Good source of Calcium; Suitable for vegetarians; Not suitable for freezing]

Time: 7 minutes

Serves: 4

Ingredients: 8 large eggs, 100g grated cheddar, a splash of milk, chives, 4 large croissants, salt, pepper

Method: in a bowl whisk the eggs, cheddar, milk and some seasoning. Pour into a saucepan and heat gently, stirring continuously, until softly scrambled. Stir in a small bunch snipped chives, then split open 4 croissants and put the scrambled eggs inside.

Spicy Crab Courgette Flowers (Courgette flowers are generally in season in summer. This is a must-have dish)

[Gluten free; Not suitable for freezing]

Time: 20 minutes

Serves: 5 (makes 10 flowers)

Ingredients: 100g fresh white crab meat, 1 red chilli (finely chopped), 1 tsp white wine vinegar, 1 tsp freshly chopped flat-leaf parsley, 10 baby courgettes with flowers, 1 tbsp olive oil

Method: Mix together the crabmeat, chilli, white wine vinegar, parsley and some seasoning. Carefully fill the courgette flowers with this mixture. Twist the top of each flower to make sure that no filling comes out when cooking. Don’t overfill them. Once you have stuffed all the flowers, heat the oil in a frying pan over medium heat and add the courgettes. Cook on all sides for about 6-7 minutes. Serve immediately.

Bang Bang Chicken with Sichuan Salad (A hit among friends and family)

[Good source of Folate; Not suitable for freezing]

Time: 1 hour 5 minutes

Serves: 4

Ingredients:

For the salad – 1 tsp Sichuan peppercorns, 1 large cucumber (peeled, deseeded and cut into matchsticks), 1 bunch spring onion (shredded), 1 tbsp sesame oil, juice ½ lime, handful chopped coriander

For the chicken – 1 kg pack chicken drumsticks or thighs, 1 tbsp olive oil, 1 tsp Chinese five-spice

For the sauce – 140 kg chunky peanut butter, 100ml low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 2 tbsp granulated sugar, 2 red chillies (deseeded and finely chopped)

Method: Toast the peppercorns in a small frying pan until they begin to darken. Remove and cool, then crush with a large pinch of salt using a pestle and mortar. Mix in a bowl with the cucumber. Set Aside. Put the chicken in a bowl and rub in the oil and five- spice, leaving to marinate for an hour or use straight away. Cook on the barbeque, turning regularly, for about 35 to 40 minutes until the juices run clear. Whisk together all the ingredients for the sauce until smooth, adding water if needed. Drain the cucumber and mix through the carrots, spring onions, sesame oil, lime juice and coriander. Serve everything on a big platter.

Spinach with Raisins and Pine Nuts (easy to make and very healthy. You can use other nuts as well.)

[Suitable for vegetarians; Low fat; Gluten free; Not suitable for freezing]

Time: 15 minutes

Serves: 6

Ingredients: 2 tbsp olive oil, 2 rounded tbsp pine nuts, 2 rounded tbsp raisins, 500g baby spinach leaves, 2 tsp balsamic vinegar

Method: heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.

Tomato Tart (A Mediterranean-inspired elegant summer tomato tart. Dig in!)

[Suitable for vegetarians; not suitable for freezing]

Time: 1 hour 20 minutes

Serves: 4

Ingredients: 3 whole garlic bulbs, 2 tbsp olive oil, 375g block all-butter puff pastry, 1 ½ tbsp honey Dijon mustard, 325g cherry tomatoes (halved), 1 egg (beaten), 150g pack soft goat’s cheese, handful basil leaves

Method: Heat oven to 180C . Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 minutes or until soft, then leave to cool (this can be done the day before). Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into 14cm- diameter circle. Use a saucer as a guide if you don’t have a cutter. Pop the circles on a baking tray and score a 1 cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork and then chill. Increase oven to 200C. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin inside down, and season well. Brush the edges of the pastry with egg, crumble over the goat’s cheese and bake for 25 – 30 minutes until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.

Recipe and Image Courtesy – bbcgoodfood.com

May 29, 2014
Bean It Up!

Green Beans are popular among vegetarians as well as non vegetarians because of their high nutritional value. Beans are classified into Bush beans, Pole beans, Shell beans, Mottled beans, White beans, Yellow wax beans, Red or Kidney beans, Black beans and Pink beans.

Fresh green beans are a rich source of dietary fiber, vitamins (especially Vitamin A, Vitamin B6, Vitamin B1, Vitamin C, Vitamin K and Folates) and minerals (Calcium, Magnesium, Manganese Phosphorus, Zinc, Iron and Potassium). Moreover, they are low in calories and contain no saturated fats.

How to prepare beans before cooking?

Wash raw beans in cold water. Just before using, remove the strings and trim the ends.

Green beans can be used in grilled-salads, curries, soups, stews, stir fry (with rice) and be steamed with other vegetables. It tastes brilliant when mixed with butter, meat, seafood, nuts, mushrooms, leafy vegetables, cheese, etc. With anything and everything, it is good to go!

So, Bean It Up!

Bean Enchiladas

Time: 30 minutes

Serves: 4

Ingredients: 1 tsp olive oil, 2 onions (chopped), 280g carrots (grated), 2 – 3 tsp chilli powder, 2 x 400g cans chopped tomatoes, 2 x 400g cans pulses in water (drained), 6 small whole meal tortillas, 200g low-fat yogurt, 50g extra-mature cheddar cheese (finely grated)

Method: Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 minutes until soft – add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 minutes, stirring occasionally, until thickened. Remove from the heat and season well.Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board; fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few minutes until the top is golden and bubbling. Serve with a green salad.

Broad Bean Bruschetta

Time: 40 minutes

Serves: 4

Ingredients: 300g podded broad beans, 4 tbsp olive oil (plus extra for drizzing, juice 1 lemon, handful mint leaves, 4 slices rustic white bread, 1 garlic clove (peeled but left whole), 140g pecorino cheese (shaved with a peeler)

Method: Cook the broad beans in boiling water for 2 minutes. Drain, refresh under cold water, drain again and then peel from their skins.Use a masher to roughly crush the beans with the olive oil and lemon juice and then stir through the mint. Season with salt and pepper to taste.Heat a griddle pan; toast the bread on both sides, then rub with the garlic clove. Spoon some of the beans over each slice of bread, scatter over the pecorino and drizzle with more olive oil to serve.

Spanish Bean Stew

Time: 30 minutes

Serves: 4

Ingredients: 1 tbsp olive oil, 200g chorizo sausage (thickly sliced), 1 onion (chopped), 400g chicken thigh fillets (cubed), 1 tomato (roughly chopped), 410g can cannellini beans (drained), 1 large potato (cut into small cubes), 500ml hot chicken stock, 4 tbsp chopped parsley

Method: Heat the oil in a large pan. Cook the chorizo, onion and chicken over a high heat for 5 minutes. Add the tomato and cook for a further 2-3 minutes until pulpy.Stir in the beans, potato and stock. Bring to the boil, then cover and gently simmer for 20 minutes until the potato is soft and the chicken cooked through. Stir through the parsley and serve. You can cool and freeze the stew for up to 2 months. To serve, defrost and heat through thoroughly.

Fettuccine with Beans and Pancetta

Time: 15 minutes

Serves: 4

Ingredients: 100g pack smoked pancetta rashers, 350g fettuccine, 400g runner beans (trimmed and thickly sliced on the diagonal), 6 tbsp crème fraÎche, 15g pack chives (snipped), finely grates parmesan (optional)

Method: Put a large pan of water on to boil for the pasta. Meanwhile, separate the rashers of pancetta and cook them in two batches (without oil) in a large non-stick frying pan until the fat on the pancetta is golden. Lift out onto a plate to crisp up.When the water is boiling, add salt and the pasta to the pan and boil for 6 minutes. Tip in the beans, quickly return to the boil and cook for about 4 minutes more until both the pasta and beans are just tender.Drain and tip into a large serving bowl. Toss with the crème fraîche, chives or basil and plenty of seasoning and then quickly tear in the crisp pancetta (keeping it quite chunky). Serve with the Parmesan, a simple tomato salad and some crusty bread (optional).

Butter Bean

Time: 20 minutes

Serves: 4

Ingredients: 1 tbsp olive oil, 4 garlic cloves (crushed), 400g tin chopped tomatoes, 2 tsp sugar, 2 x 400g tins butter beans (rinsed and drained), small bunch basil (chopped)

Method: Heat the oil in a medium saucepan. Fry the garlic for 1 min, then add the tomatoes, sugar and some seasoning. Tip in the beans and a splash of water. Cover and simmer for 5 minutes, then stir in the basil and serve.

Recipe and Image Courtesy – bbcgoodfood.com

May 29, 2014
14 STEPS TO A PERFECT CARAMEL PUDDING

Imagine a scenario where you have to make something for the office pool in party,or a case where you really want to make a scrumptious dish to please your better half ,and if none of the above are your case,then a simple craving to eat something at home,to satiate that chronic sweet tooth of yours,here is a simple 14 step guide to making the perfect caramel pudding .Those tempted looks,the mouthwatering sight,the craving to devour the sublime looking pudding seated in some bakery’s show case refrigerator now wont be much of a big deal for you when you have the key to making a savory caramel pudding at home.

What You Need:
1)A pudding mold,or any vessel depending on the size ,shape and quantity of pudding that you wish to make.
2)A shallow vessel bigger than the pudding bowl for heating
3)Milk
4)Eggs
5)Cinnamon powder
6)Vanilla essence
7)Sugar
8)White butter (Optional)
9)A few slices of bread
10)Aluminum foil

Depending on the number of people you want to make the pudding for,the pudding can be of one egg as well.The key to do quantity based pudding preparation is 1:1:1 ratio of egg ,sugar and milk.i.e One egg to be mixed with one table spoon of sugar and one cup of milk.
Taking a pudding that is to be made for two,follow the given steps

1)Beginning with the caramel, take white butter (optional,as used for greasing only ) and heat it,sprinkle about a teaspoon of sugar on the base of the pudding mold/vessel.Heat the contents until you get a brown texture.
Note:If your choice of vessel is a Borosil bowl,then perform the above step in a steel/aluminum vessel and pour the contents while hot.

2)While the caramel cools down a bit,break two eggs and pour them in with two cups of milk and two table spoons of sugar in a mixy

3)Add to the above mixture about a pinch of cinnamon and 5-6 drops of Vanilla essence and churn the contents in the mixy,until fluffy

4)Once the contents of the mixy are fluffy and well churned ,pour them in the vessel containing caramel.Note:Do not fill it up to the rim of the bowl

5)Cover the upper surface of the pudding bowl with pieces of a slice of bread,and cover well with and aluminum foil.wrap it as tightly as you can.You wouldn’t want water seeping into your pudding!

6)Fill the shallow vessel with water and place the pudding bowl in it. Water level should be such that it is about an inch below the rim of the pudding bowl.Shallower the vessel better the heating will be.

7)Place a plate on top of the aluminum foil covered pudding bowl and place a heavy object on top of the plate.Place another plate to cover the entire ensemble.

8)Heat the entire ensemble on gas flame.once the water in the shallow vessel begins to boil,slow down the gas flame and wait for at least 15-20 minutes for the pudding to be well done.

9)Turn off the gas once the estimated time is crossed.Carefully lift the lid of the pudding bowl,take a toothpick and insert it in the middle of the pudding.If the pudding sticks to the toothpick surface then reheat for about 10 minutes else you re now ready to refrigerate the pudding.You can also use the back of a spoon to check whether the pudding is done or not.

10)Let the pudding bowl reach a normal temperature and after 10 minutes or so you can refrigerate the pudding for about an hour or more.

Now comes the part where you are going to plate the pudding.For which you must follow the given steps:
11)Now here comes the tricky step.Take a knife(preferably sharp),and neatly run it along the inside (periphery)of the pudding bowl.Be careful that you must not ruin the shape of the pudding or slash its sides.

12)Place the plate on which you wish to serve the pudding on top of the pudding bowl such that the serving side of the plate must face downward towards the pudding.

13)Gently turn the bowl and plate upside down,(i.e the plate is now placed as it would be while serving and the bowl’s opening is facing downwards).

14)Tap the base of the pudding bowl gently and carefully lift up the bowl from the plate,and viola! A soft ,mouthwatering pudding is sitting on top of the plate.

For further processes of presentation,in case you are making it for some occasion,you can make extra caramel after the plating and pour it on the side of the serving dish to decorate.A clover or two of basil or mint leaves can also enhance the look(remember that’s just for the appearance and not for consumption!).

The best part about this particular pudding is the simple 1:1:1 ratio of milk,sugar and eggs that will enable you to make pudding for larger quantities very easily.Vanilla essence and cinnamon can be added till about a tea spoon or two for bigger puddings.Moreover you can choose any vessel for the choice of shape.Borosil bowls can also be used due to their high endurance to heat ,though caramel must be made in an aluminum or steel vessel and then poured into the Borosil bowl.Hence pudding molds and steel/aluminum utensils save the task of converting the caramel and enable in making the pudding of various shapes and sizes as well.
Having done a tremendous job ,you deserve a good serving of your own pudding.Treat yourself after such hard work! BON APPETITE !!

May 29, 2014
Homemade and Healthy

Too much fast food is not good for your health. Even at home, we usually aimlessly settle for the fat-rich food while snacking – for the simple reason that it looks (and sounds) more appealing and is way tastier. I’m not going to argue about the taste but in this age, where most of us are suffering from obesity or simply trying to stay fit, the high calorie and high fat delicacies does not help.

So what’s the alternative?

I’m not asking you to give up your favourite meal but you could try to make it a tad bit healthier. Then a tad more. And then a bit more. Adapt and adjust (if only for your own good).

Truly speaking, it’s quite a win-win situation.

So, here’s your stairway to a low-fat Biriyani, a feel good soup and a much lighter dessert:

Low-fat Chicken Biriyani

Time – 2 hours

Serves – 4

Ingredients – 3 garlic cloves (finely grated), 2 tsp finely grated ginger, ¼ tsp ground cinnamon, 1 tsp turmeric, 5 tbsp natural yogurt, 600g boneless chicken breasts (cut into 4 cm pieces), 2 tbsp semi-skimmed milk, good pinch saffron, 4 medium onions, 4 tbsp rapeseed oil, ½ tsp chilli powder, 1 cinnamon stick (broken in half), 5 green cardamom pods (lightly bashed to split), 3 cloves, 1 tsp cumin seeds, 280g basmati rice, 700ml chicken stock, 1 tsp garam masala, handful chopped mint and coriander leaves

Method – In a mixing bowl, stir together the garlic, ginger, cinnamon, turmeric and yogurt with some pepper and ¼ tsp salt. Tip in the chicken pieces and stir to coat. Cover and marinate in the fridge for about 1 hour. Warm the milk to tepid, stir in the saffron and set aside. Heat oven to 180C. Slice each onion in half lengthways, reserve half and cut the other into thin slices. Pour ½ tbsp of the oil onto a baking tray, scatter over the sliced onion, toss to coat, then spread out in a thin, even layer. Roast for about 40 to 45 minutes, stirring halfway, until golden. When the chicken has marinated, thinly slice the reserved onion. Heat 1 tbsp oil in a large frying pan. Fry the onion for 5minutes until golden. Stir in the chicken, a spoonful at a time, frying until it is no longer opaque, before adding the next spoonful. Once the last of the chicken has been added, stir fry for a further 15 minutes until everything looks juicy. Scrape any sticky bits off the bottom of the pan, stir in the chilli powder, then pour in 100ml water, cover and simmer on a low heat for 15 minutes. Remove and set aside. Cook the rice while the chicken simmers. Heat 1 tbsp oil in a large frying pan, then drop in the cinnamon stick, cardamom, cloves and cumin seeds. Fry briefly until their aroma is released. Tip in the rice and fry for 1 min, stirring constantly. Stir in the stock and bring to boil. Lower the heat and simmer, covered, for about 8 minutes. Remove from the heat and leave with the lid on for a few minutes. Stir the garam masala into the remaining 1 ½ tsp oil and set aside. When the onions are roasted, remove and reduce oven to 180C. Spoon half the chicken and its juices into an ovenproof dish, then scatter over a third of the roasted onions. Remove the whole spices from the rice, then layer half of the rice over the chicken and onions. Drizzle over the spiced oil. Spoon over the rest of the chicken and a third more onions. Top with the remaining rice and drizzle over the saffron- infused milk. Scatter over the rest of the onions, cover lightly with foil and heat through in the oven for about 25 minutes. Serve scattered with the mint and coriander.

Three bean and Chilli Soup

Time – 25 minutes

Serves – 4

Ingredients – 1 chopped red onion, 1 tbsp olive oil, 1 finely diced red chilli, 1 tbsp dried oregano, 400g can chopped tomatoes, 2 x 400g cans drained mixed beans, 800 ml vegetable stock

Method – Fry chopped onion in olive oil in a large saucepan for 5 minutes. Add the chilli and cook for 5 minutes. Add oregano, tomatoes, mixed beans and vegetable stock. Bring to the boil and simmer for 20 minutes. Season and then serve.

Coffee Panna Cotta

Time – 15 minutes

Serves – 4

Ingredients – 125ml whipping cream, 50g golden caster sugar, ½ vanilla pod (slit lengthways), 2 small gelatine leaves, 2 tsp instant coffee granules, 150g full-fat Greek Yogurt, 150 ml buttermilk, sifted cocoa powder (for dusting)

Method – Put the cream and sugar in a small saucepan. Scrape thin the seeds from the vanilla pod and then drop in the pod. Stir over a low heat until the sugar has dissolved. Bring the mixture just to the boil, then remove from the heat and leave to infuse for 5 minutes. Meanwhile lay the gelatine leaves in a shallow dish and pour over enough cold water to cover them. Soak for 4 to 5 minutes. Remove the gelatin leaves from the water, then stir the leaves into the cream until dissolved. Stir in the coffee granules until they are also dissolved. Leave the mixture to become cold, stirring occasionally. Keep checking so that you can catch it before it starts to set. Discard the vanilla pod. Beat the yogurt and buttermilk together in a large bowl, then gradually pour and beat in the cold coffee mixture. Transfer it to a jug, then pour into 4 small dariole moulds. Chill for 4 to 5 hours. When ready to serve, dip each mould into a bowl of very hot water for a few seconds only, then turn each dessert out onto a small plate. Serve with a light dusting of cocoa.

HAPPY EATING!!

Recipe Courtesy – bbcgoodfood.com

Image Courtesy – daawat-a-biriyani.com, aurorasgypsycafe.com, yelp.com

May 29, 2014
Mary Had a Little Lamb

The first time I had lamb was last year during Durga Puja (October-ish ) at Food Station, College Street, Kolkata. It was ‘Roasted Lamb cooked in Oyster Sauce‘ as far as I remember and it was heavenly. I would have licked my plate clean if only I were at home and not in a restaurant. From then on, I have had lamb a number of times, either at home or in a fancy restaurant, each time craving for more.

Lamb is delicious but it is quite expensive. So, if you are cooking at home, opt for the cheaper cuts (for example – neck fillet, boneless loin or shoulder).

“New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.”

-Yotam Ottolenghi

3 lovely lamb recipes for you to try out :

Dukkah Lamb Cutlets with Eggplant Dip and Salad

Ingredients – 1 ½ tbsp coriander seeds (toasted), 1 ½ tbsp cumin seeds (toasted), 1 ½ tbsp pine nuts (toasted), 1 ½ tbsp Brazil nuts (toasted), 2 tbsp pistachio nuts (toasted), 1 tbsp olive oil (plus extra to drizzle), 400g lamb rack (cut into double cutlets), 1 tbsp honey, 1 eggplant, 1 tbsp tahini, 1 ½ garlic clove (crushed), ½ lemon (juiced), 1 pomegranate (seeded), 12 cherry tomatoes (quartered), 2 tbsp thinly sliced mint, 2 tbsp thinly sliced coriander, salt (to taste)

Method – Preheat oven to 180C.To make dukkah, pound spices in a mortar and pestle until finely ground, then add nuts and coarsely grind. Heat oil in a frying pan over high heat. Sear lamb for 1-2 minutes until browned. Remove lamb from heat, rub with honey and then coat with dukkah (reserving 1 tablespoon for garnish). Place lamb in a roasting pan and cook in oven for 15 minutes until cooked to medium. Set aside to rest. Meanwhile, char eggplant on a gas stove-top. Peel and place in a blender with tahini, garlic, lemon juice and salt to taste, processing until smooth. To make salad, combine pomegranate seeds (reserving 1 tablespoon for garnish), tomatoes, mint, and coriander in a bowl, drizzle with olive oil and toss to combine. Season with salt. Serve cutlets with dip and salad on the side. Sprinkle with reserved dukkah and pomegranate seeds.

Lamb, Walnut and Pineapple Braise

Ingredients – 2tbsp plain flour, 1.2kg lamb forequarter (trimmed, cut into 3 cm cubes), 60ml olive oil, 3 garlic cloves (finely chopped), 1 cm knob garlic (finely grated), 2 tsp curry powder, 140 g tomato paste, 80ml soy sauce, 2 tbsp red wine vinegar, 2 tbsp brown sugar, 500ml pineapple juice, 75g walnuts (toasted), salt and pepper (to taste), buttered egg noodles or steamed brown rice (to serve)

Method – Preheat oven to 180C. Place flour into a large zip-lock bag. Add lamb and shake in bag to coat in flour. Heat 2 tbsp oil in a large heavy-based frying pan over high heat. Cook lamb for about 5 minutes until brown. Transfer lamb to a bowl and set aside. Meanwhile, combine remaining 1 tbsp oil with garlic in a bowl. Place a heavy-based saucepan over medium heat. Cook garlic mixture for 30 seconds until fragrant, then add curry powder, tomato paste, soy sauce, vinegar and brown sugar, and stir to combine. Stir in pineapple juice. Bring to the boil and then add meat to pan. Cover the surface with a cartouche made out of baking paper, then cover with a lid, and place in a oven for about 2 hours until meat is tender. Stir in walnuts and season to taste. Serve with braised buttered egg noodles or steamed brown rice.

Roasted Leg of Lamb with Garlic, rosemary and Anchovy

Ingredients – 1. 5kg lamb leg, 50 ml grape seed oil, 400 g skim milk, 6 garlic cloves (halved), 12 anchovy fillets in olive oil (drained, halved lengthwise), 4 rosemary sprigs, splash white wine, ½ tsp Dijon mustard, 500 g chicken stock, salt (to taste), Roast potatoes (to serve)

Method – Preheat oven to 90 C. Heat oil in a flame proof roasting pan over high heat until smoking. Season lamb with salt, then sear until completely golden brown. Place a roasting rack underneath the lamb set inside the pan. Meanwhile, bring 100g milk to simmer in a saucepan over medium heat. Add garlic and allow to simmer for 1 minute. Drain through a fine sieve, retaining the garlic and discarding the milk. Repeat process 3 times using the remaining milk. Cut blanched garlic into slivers. Using a sharp knife, cut small slits in the surface of the lamb at regular intervals. If necessary, use a small spoon to enlarge holes. Fill holes with an anchovy slice, a garlic sliver and a few rosemary leaves. Place lamb in oven for 1.5 -2 hours or until internal temperature reaches 57C. Remove lamb from oven, wrap in foil, and set aside to rest for at least 30 minutes. Meanwhile, place roasting pan over medium heat. Add a splash of white wine to deglaze, whisk in mustard and stock, then reduce to a saucy consistency. Pour into a warm jug. To serve, remove foil, and place lamb on a chopping board. Cut meat from the top, downwards, until the knife meets bone, to desired thickness, all the way along the top of the leg. Run the knife horizontally across the meat, just above the bone, separating the slices. Turn over and repeat on the other side. Arrange lamb on a platter and serve with roast potatoes and sauce.

Recipe and Image Courtesy – tenplay.com.au/channel-ten/masterchef/recipes

May 29, 2014
Baking A Cake – Do it YOUR Way!

While baking a cake, I love to experiment and try out new stuff. Maybe add some blueberries or crushed almonds or simply drizzle some fruity syrup over the plain old basic cake – Anything. Anything and everything will do. Gradually you inherit the good sense of what goes with what. And if not, what’s life without a few mistakes, or in this case, a few badly turned / burnt cakes?

First, you need to know how to bake the basic cake. Once that foundation is made, it is easier to branch out, give a solid structure to your new ideas and bake.

Here are a few extremely basic age-old favourite cakes. Feel free to dab in your innovative ideas anywhere.

Let’s start with the basic Vanilla Sponge Cake. It is pretty easy to make and you can tempt your inner creative genius to work. (I usually add some raisins and cashew nuts to it.)

Vanilla Sponge Cake

Time: 45 minutes

Serves: 8 to 10

Ingredients: 200g plain flour, 2 tablespoons cornflour, 200g caster sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 70g margarine,150ml milk, 1 teaspoon vanilla extract,1 egg

Method: Preheat oven to 180 C / Gas 4. Grease and flour a 20cm square tin.Sieve flour, cornflour, sugar, baking powder and salt into a large bowl. Add margarine and milk. Mix until smooth, then add vanilla and egg. Mix well.Pour into prepared tin. Bake in preheated oven for 30 to 35 minutes or until a skewer inserted comes out clean.

Princess Cake (this cake was invented in the 1930s )

Time: 1 hour

Serves: 8 to 10

Ingredients: 1 ready-made 18cm round vanilla sponge cake, 500ml double cream, 200ml thick vanilla custard, 3 tbsp raspberry jam, 200g fresh raspberries, 350g marzipan (coloured pale green), icing sugar (for dusting)

Method: Using a sharp serrated knife, cut the sponge cake through the middle into3 layers. Whip the cream until stiff. Spread a thin layer of cream on top of the bottom cake layer, then carefully spread over the vanilla custard within 2cm of the edge. Spread the raspberry jam on top of the middle cake layer and arrange about half the raspberries in the centre. Place on top of the bottom cake. Position the final top layer of the cake on top of the raspberries. Using a palette knife, spread a little of the whipped cream around the side of the cake. Keep the best-looking raspberry for decoration, pile up the remainder in the centre, then cover these with the remaining cream. Try to create a dome effect across the top of the cake. On a surface dusted with icing sugar, roll the marzipan to a circle large enough to cover the cake completely. Carellfully drape it over and gently smooth it in place, letting it fall into neat folds. Using scissors, trim away any excess marzipan around the base. Sit your star raspberry on top, then dust with icing.

Basic Chocolate Cake

Time: 1 hour

Serves: 9 – 10 people

Ingredients: Cooking Spray, 1 cup unsweetened cocoa powder, 1 ½ cups all-purpose flour, 2 cups sugar, 1 ½ tsp baking powder, 1 tsp baking soda, 1 tsp salt, 3 large eggs, ¾ cup vegetable oil, ½ cup sour cream, 2 tsp vanilla extract

Method: Preheat the oven to 170C. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Whisk the cocoa powder and 1 ½ cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low, beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the rack to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Marble Bundt Cake

Time: 1 hour

Serves: cuts into 8 – 10 slices

Ingredients: 300g butter (softened, plus extra for greasing), 300g golden caster sugar, 6 medium eggs, 150ml whole milk, 280g self-raising flour (plus extra for the tin), 1 tsp baking powder, 1 tsp vanilla extract, 100g dark chocolate (coarsely chopped into chips or chocolate chunks, plus extra for decorating (optional) ), 25g cocoa powder (sifted), 1 tbsp dark rum, icing sugar (optional)

Method: Heat oven to 170C. grease a 25cm bundt ring mould with butter, then dust with flour. Cream together the butter and sugar in a food processor. Beat in the eggs, one at a time, then add the milk. Divide the mixture between 2 large bowls. Sift together the flour and baking powder. Add 150g of the flour to one bowl and fold in carefully with the vanilla, then fold in the chocolate chips. Fold the remaining flour and the cocoa into the other bowl, along with the rum. Spoon the cocoa mixture into the base of the mould, creating a slight trough, then smooth the vanilla mixture on top. This arrangement of the 2 mixtures with the cocoa mixture on the base should minimize the possibility of the cakes sticking. Bake for 50 minutes until risen and set. Run a knife around the inner and outer edges and leave to cool in the tin for about 30 minutes. Put a cake stand or plate on top of the mould and invert it. Leave to cool completely.

So grab your aprons, take the baking tin out, pour in some batter and start baking!

“Let them eat cake.”

–Marie Antoinette

Recipe Courtesy: foodnetwork.com, bbcgoodfood.com

Image Courtesy:foodlibrarin.com, flick.com, yourrecipesonline.com, foodnetwork.com

May 29, 2014
The Veggie Kitchen

I’m going vegan for a week.

Being a meat lover and someone who hardly has her vegetables at meal time, this was turning out to be quite a hellish challenge to overcome.

I spent the first two days craving for some meat. Anything meaty. Any meat look-a-like. Today is the sixth day and I’m more than okay. I guess I’ll survive.

I was always a fussy eater. Not this. Not that. This is soggy. That looks weird. Eww. “Mum, the fish tastes fishy. I don’t like it.” I made up all kinds of excuses to not eat my meals properly, especially the greens.

Well, I’m twenty now. These excuses work no more.

Anyway, when mum dared me to go all vegan for a week, I readily took up the challenge. I had to prove her wrong, didn’t I?

Why? Why did I have to prove her wrong? *sighs*

Since my bruised ego had already done the needful, I braced my taste buds and entered the Veggie Kitchen.

(I would rather not admit this, but I don’t hate the green beings any more. The Vegetable Mornay is one of the yummiest vegetable dishes I have had so far. As far as egg-less desserts go, the Peanut Butter Fudge is my favourite. )

From the Veggie Kitchen:

Vegetable Mornay

Time – 40 minutes

Serves – 4

Ingredients – 2 to 3 carrots, 2 leeks, 1 head of broccoli, 1 cauliflower, 25g butter, 1 tbsp plain flour or cornflour, 500-700ml milk, 2 tbsp nutritional yeast flakes (optional), 100g mature cheese (grated, 75 g for the sauce and 25 g for the topping), ½ tsp mustard, Black pepper to taste

Method – Preheat the oven to 180C. chop the carrots into sticks, slice the leeks and cut the broccoli and cauliflower into manageable florets. Place in a steamer and cook until the cauliflower is tender but not soft. Meanwhile, make the sauce. Melt the butter gently in a saucepan in medium heat. Add the flour or cornflour and stir well with a wooden spoon. Add the milk a little at a time, continuing to stir to avoid lumps. Switch to a balloon whisk. Continue to stir over a medium heat until the sauce begins to thicken. The balloon whisk will also help to eradicate any lumps that may have materialized. Add more milk as necessary to get the desired thickness. The sauce should be the thickness of custard. If you are using nutritional yeast flakes, add these before the grated cheese as they will reduce the amount of cheese you will need. Add the cheese and mustard and stir well. Season with black pepper. When the vegetables are ready, transfer them to an oven proof dish. Pour over the sauce and garnish with the remaining grated cheese. Bake in the oven for about 15 to 20 minutes or grill until the top is golden.

Creamy Beetroot Curry

Time – 50 minutes

Serves – 4

Ingredients – 1 tbsp vegetable oil, 2 onions ( very finely chopped), 2 tsp yellow mustard seeds, 3 tbsp Madras curry paste, 1 kg raw beetroot (peeled, halved and thickly sliced), 1 green chilli (halved lengthways), 400g can chopped tomatoes, 3tbsp ground almonds, 4 tbsp low-fat natural yogurt (plus extra to serve), basmati rice (to serve, optional)

Method – Heat the oil in a large lidded pan, stir in the onions and cook for 8 minutes until soft. Tip in the mustard seeds and cook for 1 minute until toasted. Stir through the curry paste and sizzle for 3 minutes. Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 minutes, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick. Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice(optional).

Coconut and Lime Rice

Time –22 minutes

Serves –4

Ingredients – 250g basmati rice, 5 tbsp desiccated coconut, zest and juice 1 lime, small pack coriander (roughly chopped)

Method – Cook the rice. Add the coconut about 5 minutes before the end of the cooking time. Stir in the lime zest and juice, and the coriander. Serve immediately.

Chickpea Patties with Carrot and Raisin Salad

Time –15 minutes

Serves –2

Ingredients –

For the Patties: 400g chickpeas (drained), 1 garlic clove, 1 egg, 1 tbsp ground almonds, 2 tsp harissa, 1 tsp ground cumin, 3 tbsp chopped parsley, 2 tsp rapeseed oil (for frying)

For the Salad: 1 tbsp raisins, 1 carrot and 1 courgette (shaved into ribbons with a peeler), 5 radishes (thinly sliced), 2 handfuls from a bag of watercress, rocket and spinach, 1 tsp each hemp or rapeseed oil and white wine vinegar, or lemon wedges (optional)

Method – Tip the chickpeas, garlic, egg, almonds, harissa and cumin into a bowl and blitz with ahand blender until smooth. Stir in the parsley. Heat the oil in a non-stick frying pan and dollop in the mixture in 8 big spoonfuls, spaced apart. Cook for 5 minutes on each side.

For the salad, toss the raisins and all the vegetables together, but don’t dress with the oil and vinegar until you are about to eat. If taking to work, add a wedge of lemon to squeeze over instead of the dressing.

Peanut Butter Fudge

Time – 1 hour 20 minutes

Serves – 4

Ingredients – ½ cup butter, 2 ¼ cups brown sugar, ½ cup milk, ¾ cup peanut butter, 1 tsp vanilla extract, 3 ½ cups confectioners’ sugar

Method – Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to the boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners’ sugar in a large mixing bowl. Beat until smooth; pour in to an 8×8 inch dish. Chill until firm and cut into pieces.

Vegan Brownies

Time – 50 minutes

Serves – 16 brownies

Ingredients – 2 cups unbleached all-purpose flour, 2 cups white sugar, ¾ cup unsweetened cocoa powder, 1 tsp baking powder, 1 tsp salt, 1 cup water, 1 cup vegetable oil, 1 tsp vanilla extract

Method – Preheat the oven to 175 C. Ina large bowl, stir together flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9×13 inch baking pan. Bake for 25 to 30 minutes in the preheated oven, until the toothpick inserted in the brownie comes out clean. Let cool for at least 10 minutes before cutting into squares.

Recipe Courtesy: allrecipes.com, bbcgoodfood.com

Picture courtesy: allrecipes.com, bbcgoodfood.com, aliveandcooking.com.au, toriavey.com,

May 29, 2014