Ragi and Blueberry Pancakes / Finger Millet Blueberry Pancakes/ Nachni chya god polya

Another new obsession – Nachni (Marathi) / Ragi (Hindi) or Finger Millet as it is popularly known , in the past few days have made savoury pancakes several times so today I thought I would rustle up some sweet pancakes. But had to keep them healthy so opted for Soya Yoghurt instead of eggs which makes these vegan friendly and added in oats so that makes them gluten free too.

I really wanted to come up with some name for the Marathi alternative to this recipe and ‘Nachni chya god polya’ sounded like fun ūüėČ

Light and puffy these are just perfect when you are craving pancakes but a healthier version is what you really want!

Ragi and Blueberry Pancakes , Finger Millet Blueberry Pancakes, Nachni chya god polya

Ragi is known to have a whole host of health benefits:

  • Popular amongst diabetics due to it’s low GI
  • High is dietary fiber
  • Rich in calcium, iron and thiamine
  • It is an aid to healthy weight loss due to it’s very low fat content
  • It is a good source of GF protien
  • Popular as a baby food too

Nutritional value of finger millet per 100g

Protein 7.6g
Fat 1.5g
Carbohydrate 88g
Calcium 370mg
Vitamins – A: 0.48mg
Thiamine (B1): 0.33mg
Riboflavin (B2): 0.11mg
Niacin: (B3) 1.2mg
Fiber 3g

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Image Credit: Mikael Häggström

Why you should make these pancakes! As if you need any excuses for blueberry pancakes!!!

  • Low GI due to the finger millet flour so ideal for diabetics as it keeps blood sugar levels steady avoiding any sudden spikes and crashes.
  • Gluten free
  • Ideal for vegans
  • Dairy Free
  • Egg Free
  • Refined sugar free as Natvia is great sugar substitute
  • The oats ensure that this pancake keeps you fuller longer

Serves: 1 – makes 6 mini pancakes – double up quantity for 2 people

Ingredients:

  • 6 heaped tbsp oats
  • 4 heaped tbsp finger millet flour
  • 3 tbsp Soya yoghurt – I used Alpro – it’s approved by the Vegan society
  • Handful of blueberries
  • water
  • 4 tsp of Natvia – adjust as per taste

Ragi and Blueberry Pancakes , Finger Millet Blueberry Pancakes, Nachni chya god polya

Method:

  • In a large mixing bowl add the oats and finger millet and then the yoghurt
  • Mix well and a thick mixture will form
  • Heat about 2 cups of water in a kettle and let it cool down a bit
  • Slowly pour into the mixture and set aside for about 5-7 minutes
  • Then mix well to form a batter ensuring that it is not runny but has a good consistency, then add the Natvia and stir well till it all dissolves, adjust as per taste.
  • On a non-stick pan on medium heat melt 1 heaped tbsp unsalted butter or if your using the 1 cal sunflower oil spray then about 6 – 8 sprays are enough.
  • Ladle enough of the batter in the centre of the pan enough for a mini pancake, do not spread it like a dosa as the batter will disintegrate.
  • Allow to cook on each side for about 1 minute with a lid.
  • Use a wooden spatula to loosen the side done first and flip over carefully, the more the blueberries in each pancake that you ladle into the pan the more the water content as the heat will make the fruit pop and melt into gooey fruity goodness. Don’t fret if the first few pancakes break especially where the fruit is at the edge.

My pancake stack collapsed just as I was about to photograph it – humfph! But it was a very satisfying , delicious and healthy breakfast which even the hubster loved – win-win! Woohoo ūüôā

A word of caution though excessive consumption may lead to kidney trouble so don’t over do the consumption.

Lastly a fun fact! Did you know that the grains are fermented to make a beer in some parts in Nepal? Cool or what?!

Ragi and Blueberry Pancakes , Finger Millet Blueberry Pancakes, Nachni chya god polya

References:

  • Wiki
  • Supra Organics
  • Veg Weight Loss Diets

Easy Moroccan Chicken one pot meal

The chill in the air is just right for warming one pot meals. Make them healthy, quick and easy to put together and you have a winner on your hands.Last year at the Cake and Bake show which I attended with a dear friend and fellow blogger , ¬†I ended up spending a bomb (¬£¬£¬£!!!!) on four different sized pots – non – stick being one of their biggest virtues.One of them is a huge wok which I intend to use to make a stir fry over the weekend. The coating is said to last for years and each vessel comes with a glass lid. I can apparently also shove them directly into the oven but haven’t tried that yet. The big and rather saucepan is what I use as my crock pot for making one pot meals in. In fact there is something very comforting watching a warming curry or gorgeously tasty and nutritious one pot meals!

heaven in a saucepan - healthy , happy meals begin here!

Ok so coming back to my one pot recipe. I had a bag of baby spinach leaves in my fridge and was craving a wholesome soupy stew with lots of vegetables. So managed to gather a few things that I think would taste great together and then added in Knorr onion gravy pots and Knorr mixed chilli pot for flavour and the result was so very satisfying. ¬†But the best part was adding in Ras El Hanout a delicious and fiery moroccan and North African fragrant spice mix. The delicate dried rose petals look so pretty , that’s why I decided to name my dish Moroccan Chicken one pot.I also devoured it for lunch today – umm.

 Moroccan Chicken one pot meal

Make this in a large quantity and it will freeze well. Batch cooking is highly recommended as it saves you time and ensures that you do not eat things that you will end up regretting when you are hard pressed for time and simply cannot cook.The freezer is a wonderful boon, use it!

I purchased a beautiful Red Leicester and Pumpkin seed batard to go with my meal – it is soul-satisfying to mop up the thick gravy with the bread while sitting on the couch watching my fav crime show on the telly, feeling all warm and happy.

The best part of this recipe is I haven’t added in potatoes or extra sugar to taste and yet the flavours are so well balanced. (Though both gravy pots do contain sugar) I love stocking up on these tiny Knorr flavour pots they are life-savers!

A recipe with enough spinach to make Popeye jump with joy! Spinach has several health benefits and is known to be a great source of folic acid and several essential vitamins and great levels of iron too. Best part is a big bag of spinach can be consumed in no time as the leaves are high in water content and it reduces in size when cooked.

 Moroccan Chicken one pot meal

Easy Moroccan Chicken one pot

Serves:4  Preparation Time: 10 minutes  Cooking time: approx 25 minutes

Ingredients:

  • Olive oil 2 tbsp
  • 1 large red onion
  • 2 cloves of garlic
  • Mixed bag of broccoli, carrot and cauliflower – 270 gm
  • Chicken thighs – 500 gm – appox 3 big pieces
  • Trimmed green beans – 75 gm
  • Chestnut Mushrooms – 4 – 5
  • 1.5 Knorr onion gravy¬†flavour pot
  • 1 Knorr mixed chillies flavour pot
  • 4 handfulls of spinach leaves
  • Red lentils – without skin and halved 3/4th cup
  • 1/2 tsp¬†of Ras El Hanout
  • 1/2 tsp of roasted cumin powder
  • Water

Method:

  • Remove the skin from the chicken thighs after washing thoroughly under running water.
  • Chop the chicken thighs to make strips of the flesh leaving just enough on the bone.
  • Wash and cut the¬†broccoli, carrots,cauliflower, green beans and chestnut mushrooms bits into bite sized pieces.
  • Slice an onion lengthwise into fine strips.
  • Remove the skin from the garlic cloves and chop into tiny bits.
  • In a large saucepan or stock pot heat olive oil on a medium flame, when the oil becomes to heat up add the finely chopped garlic and saute’ until they turn a golden brown then add in the sliced onion.
  • Stirring occasionally allow the onion to sweat and just when it begins to brown add in the chopped vegetables and saute for half a minute.
  • Then add in the chicken thighs and saute for another minute.
  • Then wash and add the red lentils , add enough water to¬†create a thick gravy – enough to allow the lentils to cook and not soak up all the water.¬†Then add in the Knorr flavour pots and mix well.

Big, beautiful pot of healthy goodness - absolutely irresistible!

  • Then add the washed spinach leaves, cumin powder and cover and cook on a medium flame for 15 minutes.

Gorgeous Bowl of goodness with immunity boosting spinach and delicious veggies

  • By now the lentils will have cooked and the chicken will almost be done too.
  • Then taste the soupy water and if it is too spicy add just a very tiny pinch¬†the¬†Ras El Hanout , I added 1/2 a tsp¬†as the taste reminded me of garam masala.¬†Ras El Hanout is a moroccan mixture of fragrant spices with rose petals and gives the stock pot a gorgeous full bodied flavour.
  • Cook for a further 10-15 minutes on a gentle low flame.
  • Serve in large bowls with a big portion of the pumpkin batard bread.

Moroccan Chicken one pot meal recipe

Have linked up my recipe with the #NoWasteFoodChallenge hosted by the lovely Elizabeth who blogs at Elizabeth’s Diary. Find out all about this challenge in her blog post here.

Elizabeth's Kitchen Diary

Jus-Rol Turkey, Ham and cheese tart

Hello Everyone!

I have been away on a long holiday in Indian for almost four weeks. I got back last week and it has taken my system a few days to throw off the jet-lag completely and my internal thermostat to acclimatise to the massive difference in the weather.But am back now all refreshed and raring to go! So expect a lot of new and fun recipes, LOTS of travel posts and many photographs from my foodie and travel adventures – oh yes not to mention more exciting competitions, fabulous restaurant reviews and events that I will be going to soon – woohoo!

While I was in India I did a fair bit of travelling to Chennai, Pondicherry and shuttling between Mumbai and Pune. So all the resulting fatigue has taken it’s toll too.

Besides have discovered that I do have a fair amount of catching up to do with my blogging as well. hummm

So dinner the day after I landed had¬†had to be a simple affair, because my body clock was still following IST. We decided to make a quick and super easy yet delicious Turkey, Ham and cheese¬†tart using my own¬†recipe.¬†Hubster and me are both big fans of Jus-Rol as it really can save the day when things are crazy busy or plain lazy ūüėČ

I have made a few minor tweaks to the original recipe but other than that it was smooth sailing. Here is my version:

Prep. Time: Less than 10 minutes
Makes: 2 servings
Total Time: 35 mins
Ingredients:
  • 320¬†gm Jus-Rol‚ĄĘ puff pastry ready rolled sheet
  • 2¬†medium onion¬†peeled & chopped fine
  • 100 gm cooked ham¬†diced
  • 1-2 tbsp¬†oil
  • 3 heaped tbsp Gran Luchito smoked chilli honey
  • 250¬†gm cooked turkey¬†diced
  • Salt & black pepper
  • 75 gm grated Parmesan Cheese

Method:

  1. Heat oil in a large pan, gently saut√© the onion until it is translucent, then add the diced ham and cook on a low flame for about 2 minutes. Meanwhile remove the¬†Jus-Rol‚ĄĘ puff pastry ready rolled sheet and allow it to rest while the filling is being prepared.
  2. Add the turkey,season to taste and then add the smoked chilli honey. Stir continuously to ensure the chilli honey does not burn and cook on a gentle, low flame for a further 2 minutes.
  3. Prepare a baking tray by lining with a baking sheet and carefully place the¬†Jus-Rol‚ĄĘ puff pastry ready rolled sheet onto the baking sheet.
  4. Preheat oven to 220¬įC/(200¬įC for fan assisted ovens)/Gas 7.
  5. Spoon out the turkey and ham mixture onto the baking sheet and sprinkle the grated Parmesan cheese over the mixture.
  6. Bake in the preheated for 20 minutes and serve hot.

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I remember going to buy Jus- Rol at a supermarket two years ago¬†post Christmas and it simply wasn’t available anywhere. Clearly people had been smart and stocked up on this lifesaving fridge fav for all those leftover meals after the big day. And have since then made a mental note to stock up well in advance¬†for future occasions.¬†There have been numerous dinners and surprise tea time treats for unannounced but welcome visitors who have been fed piping hot treats with several hot cuppas thanks to that pastry roll lying in my fridge! So like many of my store ¬†cupboard essentials this is one of my life savers and will almost always be found living in my refrigerator.

I loved this recipe and now am looking forward to more experiments with Jus-Rol .

If you need more inspiration to get creative with Jus-Rol why not check out these gorgeous recipes on the Jus-Rol website ?

*With thanks to Jus-Rol and the  PR team for sending vouchers to buy some samples of Jus-Rol  for review . No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own.

Beetroot and Chickpea salad

Who doesn’t love a salad that you can put together in no time? This easy to make and super quick to put together Beetroot and Chickpea salad recipe is just the thing when you want to eat healthy and not compromise on taste at the same time. ¬†I have added in amchoor powder which is a tangy¬†¬†dried mango powder which will give this salad a fabulous twist when combined with balsamic vinegar.

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If possible try and buy baby beetroot cooked in vinegar as¬†these would be the perfect size and also have the right amount of vinegar. If you are not sure of how¬†much balsamic vinegar you can handle, add 1‚ĀĄ2 tbsp first and then if you feel brave add another half. I have a whole collection of flavoured vinegar and if you can get your hands on cranberry infused¬†vinegar, I highly recommend adding that in as it will totally elevate the flavour of your salad.

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Serves: 4 as a side and 2 as a main

Ingredients:

  • ¬†1‚ĀĄ2 a can of boiled and cooked chickpeas
  • ¬†4 small beetroot cooked and peeled ‚Äď roughly 250 gm
  • 1 tbsp balsamic vinegar
  • 1 small red onion sliced length wise
  • 2 tsp amchoor powder
  • 2 heaped tsp pomegranate seeds

Method:

  • In a large mixing bowl add the chickpeas
  • Chop the cooked and peeled beetroot into bite size chunks. Add them into the chickpeas. Add the¬†chopped onion and pomegranate seeds.
  • Add the vinegar and the amchoor powder and mix well.
  • Serve and sprinkle¬†with more pomegranate seeds if desired.

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I have found the perfect linky to add my virtuous yet superbly delicious salad to. It’s this month’s Spice Trail with the theme ‘ Temple Food‘ hosted by the lovely Vanesther on her blog called ‘Bangers and Mash’. The whole concept of respecting your body by treating it like a temple is¬†really apt for the way I have recently begun to think about food. I have to re-think and re-align what I feed my system and actually begin to ‘listen’ to what my body is speaking to me. It’s important that after years of neglect I FINALLY pay attention to what is entirely my own – my body.

spice-trail-badge-square

By linking to this challenge I take heart in knowing that I am not ALONE . There are other like-minded foodies who are re-thinking their ways of eating. I do hope my recipe is one of the many delicious , innovative and beautiful ones that will help my readers on their journey to eating healthy and feeling more energetic.

 

Reblochon Cheese, Onion, Swiss Chard and Mushrooms Tart

I had been eyeing this beautiful red Swiss Chard at the Chapel market on a street vegetable vendors stall for days and today I finally managed to buy myself a bunch of these beauties.

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I also purchased a gorgeous beefsteak tomato, chestnut mushrooms, cherry tomatoes, sweet baby carrots, 2 avocados,and guess what ?All this booty came at £6.50 only ,woohoo! Totally amazing right, beautiful fresh ingredients purchased from a very friendly lady from a bustling vibrant market over lunch hour РI mean what more could I ask for ?

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Since it was Thanksgiving on Thursday, a treat was in order and with my beautiful vegetable bounty a vegetable tart smothered in cheese was what I would be making! I was sent a lovely french cheese to sample a few days back and it was begging to be used , perfect!

I was sent Reblochon de Savoie AOC, which is an artisanal cheese from the Haute-Savoie and Val d’Arly region. Reblochon was the first of the 46 AOC cheeses in France to receive that stamp of quality in 1958. It contains only 22% fat which makes it as light or lighter than other cooked pressed cheeses including Gruyère or Emmental. Reblochon is packaged individually by the producer, it is placed onto a thin spruce-wood board, thus regulating its moisture content and allowing it to mature.

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Autumnal swiss chard which I have used in my recipe  is rich in vitamins A,K and C and is also rich in minerals, dietary fiber, and protein. All parts of the chard plant contain oxalic acid. Packed with good stuff this tart is!

Preparation Time:10 minutes

Cooking Time: 35-40minutes

Serves:6

Ingredients:

  • 1/2 of the¬†¬†Reblochon Cheese
  • 320g Puff Pastry 1 sheet from a pack of ready made pastry
  • 4 small Happy Eggs
  • 5 big leaves of red Swiss Chard
  • 8 chestnut mushrooms
  • 3 stalks of spring onions
  • 1 medium sized red onion
  • 2 heaped tsp of Luchito chilli honey
  • 15- 6 large slices of beefsteak tomato
  • 2 small potatoes
  • Red chilli flakes 1.5 tsp
  • 1 .5 tsp garlic puree or¬†2 large garlic cloves finely chopped
  • 1 tbsp olive oil
  • Salt to taste

Method:

  • Peel the potatoes, slice them wafer-thin.
  • Heat 2¬†tsp of olive oil on a pan and place the potato slices of the pan, brown on each side till they are really crisp.
  • Chop the red onion fine¬†and cut the spring onion as fine as possible.
  • Roughly cut the mushrooms into chunks,
  • In a small saucepan add 1 tsp of olive oil , when the oil is hot add the chopped red onion & spring onions and when they begin to sweat add in the mushrooms.
  • Cook on a medium flame till the onions¬†turns a nice light brown colour and add in the chilli honey.
  • The heat from the pan will create the perfect environment for the honey to melt just enough to coat the onion and the mushroom and impart a fabulously warming¬†sweet and hot flavour.
  • Place the puff pastry on a baking tray lined with baking parchment.
  • Add the onion and mushroom mixture on the puff pastry.

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  • Then add the roughly chopped swiss chard leaves, season with some sea salt.
  • ¬†Place the¬†slices of beefsteak tomato on the top.
  • Scoop out the nutty and delicious cheese from the rind with a spoon and scatter it onto the chard and tomato slices.

 

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  • Beat the eggs in a bowl and add some sea salt and red chilli powder as per taste.
  • Whisk the eggs with a fork till they foam so as to aerate them.
  • Pour the egg mixture onto the chard and tomatoes.
  • Pre-heat the oven to 200¬į C.
  • Place the baking tray into the pre-heated oven.
  • Bake the savoury tart for 35 minutes, for the first 15 minutes at 150¬į C and then at 180¬į C –¬†200¬į C.
  • The egg and cheese mix will cook and release a beautiful aroma which will just rush through when you get the tart out of the oven.
  • Place the crispy potato slices on top and if you wish scatter a few chopped nuts on the top for added crunch.

 

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I really liked the texture of the cheese and the floral, nutty and herbal flavours it imparts to this gorgeous vegetable laden tart which reflect its Alpine provenance.

Serve the tart with fruity red wines such as those made with Gamay or Pinot Noir grapes, or a lively and refreshing white such as Chasselas which complement the cheese.

*With thanks to Reblochon for sending me a sample of their delicious artisanal cheese for review. No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own.

 

Stuffed Marrow Bake

It was on a sunny  summer sunday morning that I finally went to the local car boot sale to look for any treasures that I may find to use as food props and found this beauty .

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But it wasn’t just this beauty that we came home with. We found a a beautiful marrow and I instantly knew what we would be having for dinner. sometimes things just come to you by some sort of divine alignment of separate incidents to become one . I had some Lactofree mature cheddar cheese¬†which I was looking to experiment with and this was the perfect chance to use it in a bake. Had a packet of smoked bacon cubes and yes had some cute , tiny bottles of olive oil which had been sent to me .I normally would infuse my own oils and always have a big bottle ¬†of olive oil into which I stuff a few cloves of crushed garlic , some chill flakes and fresh herbs – the oil adds¬†beautiful depths of flavour in whatever I use it for and because it is a lovely bottle , it looks pretty on my kitchen counter too – which reminds me I need to get around to doing this again soon – hummm

Also I had these bright and colourful mini chilli plants now sitting on my window sill ,looking all pretty and waiting to be used – yellow and deep aubergine coloured chillies – this was going to be one colourful bake !

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So this beautiful marrow came home with us and just like that became part of our dinner plans…..

Stuffed Marrow Bake 

Ingredients

  • 1 ¬†beautiful marrow
  • 3 heaped tbsp grated Lactofree mature cheddar
  • 3 flakes of garlic chopped fine
  • 500¬†gm smoked bacon cubes
  • 4 tbsp sweet corn
  • 2 medium sized red onions
  • 2 tbsp chilli infused¬†Terra Rossa Olive Oil
  • 1/2 tsp chilli flakes
  • Sea salt to taste

Method

  • Chop the red onions lengthwise , set aside.
  • Cut the marrow into half and scoop out the insides and discard , I know I should have saved them for making something else …

 

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In a saucepan heat 1 tbsp chilli Terra Rossa Olive Oil.

  • Saut√© the chopped garlic first and when it begins to brown and the aroma explodes into the kitchen its time to add in the chopped red onions and toss them around till they begin to change colour.Then add the smoked bacon cubes and cook on a medium flame stirring occasionally for about 3¬†minutes.
  • Then add in the sweet corn and mix well for about a minute , season with sea salt and chilli flakes.

 

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  • Remove the¬†saucepan with this onion, bacon and sweet corn mixture ¬†off the flame and set aside.
  • Line a baking tray with parchment and brush some olive oil on the marrow inside out so that it has a bang of flavour when you bite into it.
  • Stuff both halves of the marrow with the mixture.

 

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  • Wrap the stuffed marrow halves in foil and bake for half an hour at about 180¬įC – I have a fan oven , please adjust time accordingly to suit ¬†your oven.
  • Remove from foil ¬†and add the grated¬†Lactofree mature cheddar cheese on the top.
  • Then bake again without foil till the cheese browns or for 10 minutes approximately.
  • Serve with a warm fresh baguette or a cheesy bread – simply so that you can scoop every single bit of juicy goodness as you eat.

Terra Rossa oils - product shots

 

The Terra Rossa oils ,I received a pack of 3¬†¬†exquisite Jordanian infused extra virgin olive oils – chilli and lemon infused oils and a unfiltered, cold dripped Sinolea extra virgin olive oil. Not only is it good to have in the store cupboard , I think it makes for a lovely gift idea too ! Yes it isn’t too early to start planning your x’mas gift list is it ?

It is incredible how much flavour this humble marrow packs in. I cannot wait to use it again in soups and stews. Yes it’s autumn and we are going towards colder weather . So along with getting those woolies out we also need to get started with beautiful soups and stews hummm – the seasons they are a changing ! This easy recipe is perfect for busy weekend evenings ( or for a lazy Sunday evening when you want to spend some time watching telly sipping a glass of wine and chilling out rather than slaving in the kitchen!) when you do not want to compromise on flavour and want a wholesome meal too. For a meat free option replace the bacon with a spicy potato and cauliflower mix . Whatever you choose to add as the stuffing, the result will always be satisfactory – that’s the nature of this beautiful marrow ….

*With  thanks to Terra Rossa  for the samples. No monetary compensation was offered for a positive review . As always all opinions expressed here are entirely my own.

Vegetarian Sausage Satay

Wait a bit ? Did you read that right? Absolutely yes ! Vegetarian Sausages are exactly what I have used in this fab recipe sent by my sister who turned vegetarian a few years ago. She doesn’t even consume eggs.¬† I am far from becoming a vegetarian but love to experiment with lighter options and so was delighted to receive some samples from Secret Sausages which I had sampled first ¬†at FBC 2014 a few months ago and ¬†I recollect ¬†really liking ¬†the the flavours.

I was sent 3 different flavours to experiment with:

  • Rosemary & Garlic – Garlic , Green Beans,Mixed Peppers and Rosemary
  • Honey Bee – Sweet Corn , carrots, peas and honey
  • Chilli and Coriander – Chillies , coriander , onion , sweet corn and carrots

 

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This recipe can be used with the sausages chopped and served as a starter or else as a main with sides like potato or sweet potato mash and green peas .

Serves: 2 as a main with a side of mash and peas

Ingredients  Рenough for 2 packets with 6 sausages each

  • groundnut powder – 5 heaped tbsp
  • Garlic¬†pur√©e
  • Green Chillies – 3
  • A small bunch of fresh coriander or one large packet from the supermarket
  • Oil 3¬†tbsp
  • Juice of one¬†lemon
  • Salt to taste
  • Red onions –¬†2 large
  • Tomato – 1 medium sized

 

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Method 

  • In a dry sauce on a low flame heat 1 tbsp¬†oil and add the chopped green chillies and garlic pur√©e.
  • Then add the¬†¬†the groundnuts powder and roast this mixture for about 2 minutes , stirring continuously ensuring it does not burn.
  • Turn off the flame and add freshly ,finely chopped coriander leaves, salt , sugar and lemon juice.

 

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  • Allow this mixture to cool down and then coat the sausage with skin with the mixture thoroughly.

 

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  • Refrigerate the marinated sausages for an hour.
  • Before you remove the marinated sausages from the refrigerator make the onion and tomato mixture.
  • Chop the onion into long thinstrips.
  • Heat 2¬†heaped tbsp oil in the same saucepan and¬†saut√© till they caramelise.
  • Add the chopped tomato and¬†saut√© for another minute.
  • Then remove the marinated sausages from the refrigerator and saute on a griddle pan with very little oil sprinkled onto it.

 

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  • Mix the sausages ¬†in the onion – tomato mixture.
  • Serve with mashed potatoes and green peas as sides.

 

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Why not try my recipe for a fabulous Meatless Monday meal ?

*With  thanks to Secret Sausages  for the samples. No monetary compensation was offered for a positive review . As always all opinions expressed here are entirely my own.

Smoked Spanish Peppers and Zingy Mushrooms in a creamy sauce

My love for using smoked sweet red peppers is taking over my recipes for now , I made these zingy mushrooms for a friend who popped in for brunch about 2 months ago but I have been very lazy and this recipe is finally seeing daylight. I guess the electric atmosphere of the yellow jersey clad stadium full of Brazil fans and the super tight match going on with Camroon is giving me a much needed rush of happy hormones ,add to that the frenzy of the Wimbledon matches , the air in Wimbledon is heavy with anticipation, huge posters , fluorescent tennis ball props in all windows , the traditional colours of the Wimbledon ribbons and balloons galore, the bus service from the station to the venue with hyperexcited people , everything is screaming tennis here!

Lamuyo Peppers are great for roasting as they are bigger and sweeter than their cousins the hot variety. They are juicy and crunchy and go well with garlic,basil,oregano,taste fab with cheese , think stuffed peppers grilled , just perfect for summer !

The recipe was given to me by P aunty , shes a fab cook as I have mentioned in my past posts too and her recipes are innovative, delicious and easy to make, I love pestering her to keep sending me more recipes everytime we talk ūüėČ .So I decided to amp up this recipe with some madness my style and use up the handsome red pepper staring at me from my fridge ūüėČ

Ingredients:

  • 1 large pack Chestnut¬†Mushrooms sliced
  • 1 large red Lamuyo sweet pepper
  • 8 cloves Garlic- bash and chop fine
  • 1/2 red onionchopped very fine
  • 2 chillies- (more or less acc to your taste) – chop fine
  • 3 heaped tbs flavoured soft cheese, I love using the herby¬†Philadelphia
  • 2 tbsp ¬†Olive Oil
  • Sea Salt to taste
  • Parsley- a handful -chopped finely

Method:

  • Roast the pepper on gas flame till the skin chars and begins to peel off, I use tongs to hold it by the stem so it can char even at the top.
  • While the pepper cools just enough to allow you to peel and reveal the smoked juicy flesh, you can use the time to wash and slice the chestnut mushrooms
  • While taking off the charred skin off the smoked pepper remember to place a dish below as it will release lots of juice which we don’t want to loose as it is one powerhouse of smoky peppery sweet flavour!
  • Heat oil in a¬†sauce pan and saute the garlic till it turns brown and the familiar aroma of fabulous garlic begins to waft and assault your nostrils.
  • Then add the very finely chopped red onion and cook on a low flame stirring regularly till the onion is thoroughly crispy and reduces in quantity, do not let it burn.
  • Then toss in the mushrooms and the chopped smoked pepper and cook for about 2 minutes on a low flame ,stirring and making sure it does not stick to the pan or overcook
  • Then add the soft cheese ,sea salt and finely chopped parsley,mix well and cook with lid for about 1 to 1 1/2 minute.
  • Serve with garlic bread smothered in butter – eat guilt free;)

What I love about this dish , its creamy , its a bit sweet a bit more zingy and has an underlying deep smoked flavour that is robust without being overpowering ,I’d say its a new comfort food for me , what with all the moorish soft cheese in there!1-IMG_6699 (Copy)

Smoky and Spicy Lamb Burgers

Come Summer and I am one happy bunny,more so because I really miss the omnipresent sunshine from back home in Mumbai city! But the one thing I love the most about the British Summer is the amazing BBQ’s we have ! Last years most fun barbie was at our friends place , we OD’ed ¬†on grilled seafood and Pimms – hoping to have a repeat of that this year !

Some friends have a BBQ planned for later this month but I¬†couldn’t wait so got myself some lamb mince and decided to use some fresh mushrooms and add my own twist to the burgers with a bright red smoked sweet red pepper! My trusty old griddle pan at hand , I turned my tiny urban open plan kitchen into a tiny BBQ party venue!

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Perfect time to use up some of the wonderful La Chinata smoked paprika powder.

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Ingredients:

  • 500 gm Lamb Mince
  • 1 bunch of spring onion
  • 1 big sweet red pepper
  • 250 gm button mushrooms
  • 150 gm cherry tomatoes
  • 3 ¬†tsp sweet paprika powder La Chinata
  • 1 tsp red chilli flakes
  • 2 tsp garlic paste
  • ¬†4 tsp coriander powder
  • a large sprig of fresh rosemary
  • 1 1/2 tbsp chilli oil
  • Salt to taste

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Method:

  • Flame roast the sweet red pepper on a gas flame, if you’re doing a BBQ¬†,first rub some oil and garlic paste onto it.
  • After it has been roasted and cooled down a bit,peel off the skin and chop fine
  • Chop the mushrooms to tiny bite sized pieces
  • Finely chop the spring onions and cherry tomatoes
  • Wash the¬†lamb mince under a running tap by placing it inside a sieve.
  • ¬†Mix the chopped smoked sweet red pepper, mushrooms,spring onions ,cherry tomatoes,rosemary,chilli flakes,sweet smoked paprika powder from La Chinata and coriander powder,paprika and salt.

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  • Knead all the ingredients into the mixture.
  • Make mini burger patties by taking palm sized portions of this mixture and ty and pat them into roughly round shape.
  • On a griddle pan add some chilli oil and place a few burgers on it. Cook them for a few minutes on one side and them flip and repeat.
  • Serve the cooked lamb burgers inside wholegrain soft burger buns generously lined with butter , a thick slice of cheese, pickles,crunchy salad leaves and doused with ketchup. Or if you’d rather not then eat them plain – I did , served with some grilled button mushrooms and tender shoots of asparagus on which I slathered generous amounts of smoked paprika sweet chilli powder mixed with some oil and garlic paste – pure heaven!

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The sweet smoked paprika powder gives the lamb burgers a definite sweet hot flavour and the others spices combine well with the vegetables.Its also a great way to get fussy eaters to eat veggies hidden in layers of delicious meat and spices. I would have loved to add some boiled green peas too, they would add more bulk and taste too.

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*With thanks to La Chinata for sending samples  for review.No monetary compensation was provided for this post.All views expressed are my own.

 

Spicy Chorizo Pasta with loads of veggie goodness!

I often struggle to get the hubster to consume hero veggies like Broccoli and Mushrooms ,both which I quite frankly love .. always have ! So what started off as a veg pasta was met with a grunt and audible grumbling and had to be re-engineered to create something fabulous ! I am therefore grateful for the grumbling ¬†– totally depends on the end result right? ūüėČ Its also a very good recipe to use all the veggies lying around in your fridge and many some store cupboard excesses to start that spring clean you have been itching to do ( yes I love cleaning – am quite certain I have a mild OCD too)

Preparation Time: 25 minutes Cooking Time:40 minutes Serves: 4

Ingredients:

  • 500¬†gm Penne
  • 300 gm Chorizo¬†chopped bite size
  • Broccoli a handful
  • Button Mushrooms – half a small packet – std supermarket size-chopped bite size
  • 200 gm Sweet Corn and Red Peppers canned
  • Grated parmesan Cheese – generous amount;)
  • 1/2 of a large¬†Red Onion
  • 4¬†cloves of garlic finely chopped
  • 2 large tomatoes pureed
  • Sea salt
  • 2 large tablespoons Olive Oil
  • Chilli flakes as per taste
  • 2 large Spring onion finely chopped
  • 1/4th cup low fat cream
  • Dried italian herb mix for pasta 2 teaspoons

Method:

For the creamy sauce

  • In¬†a saucepan heat one and a half large tablespoon of oil and saute the finely chopped garlic and when it begins to brown add 2 cloves of¬†garlic chopped spring onion and saute for about 1 min
  • Then added the finely chopped broccoli
  • Now add the chopped button mushrooms and the sweet corn and red pepper mixture.
  • Add the cream and cook on a low flame for 2 – 3 minutes,season with salt ¬†and then add generous amounts of cheese.
  • This sauce should have a balance between creamy and chewy with the mushrooms on the broccoli can retain a bit of its crunch so if you use a lid it may overcook

Before starting on the spicy sauce boil the past in a large saucepan and add sea salt and olive  a generous splash I use flavoured oil Рthe bottle had a large sprig of rosemary some crushed garlic and chilli flakes tossed inside to give it a deep rich flavour- so , so good!

For the Spicy Sauce

  • In a saucepan heat half a tablespoon of oil and fry the red onion chopped lengthwise and 2¬†garlic cloves finely chopped.
  • Then add the bite ¬†sized pieces of Chorizo and reduce the flame to low.
  • Let the chorizo almost start to get crispy and ¬†then added the pureed tomatoes,dried herb mixture,chilli flakes and salt as per taste.

In a clean bowl add a generous portion of the creamy sauce, top it with cooked pasta and then add the spicy chorizo sauce.Sprinkle with as much cheese as you want and watch it melt into the steaming hot pasta.If you want just a bit of guilty pleasure drizzle some chilli olive oil on the pasta before mixing the whole thing together!

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