Instant Besan-Rava Dosa/Crepe

When it's a Dosa breakfast, it's bound to be a good day! Even better if that Dosa batter doesn't involve hours of work in soaking, fermentation and grinding - instant Dosa to the rescue! 

The traditional rice/urid daal Dosa made in the authentic method is hard to beat, however there are so many other forms of Dosa that are both nutritious and delicious. I've shared my Moong Daal Dosa and Tomato Rava Dosa, this yummy one is similar too.

Here it is, my version of BESAN RAVA DOSA:

Ingredients: 1 cup Besan/Chickpea flour, 1/2 rice flour, 1/2 fine rava/semolina, 1/2 cup plain yogurt/curds, handful of coriander chopped, 1 tbsp cumin seeds, 1/2 tsp asetofida, chopped chillies as desired, salt to taste, water.

Make: 

1. In a mixing bowl, add in all the flours above and mix together. Now add in the yogurt/curds and water bit by bit, mixing to ensure no lumps. The batter should be thin like a Rava Dosa batter.

2. Add in asetofida, cumin seeds, salt, chopped coriander and chillies if using. Mix it all well and rest for 5 minutes. 

3. On a hot flat pan, ladle the batter to make to the Dosa, one ladle full for each Dosa. This is not a thick batter like a traditional Dosa so just ladle without rubbing to shape the Dosa. The heat will create the holes which will be crispy once cooked. Cook on each side for a few minutes until golden brown.

Serve the crispy hot Besan Rava Dosa with chutney. Enjoy!

Quinoa Chickpeas Salad

A Salad lunch is one of the best ways to keep a healthy diet and load up on nutrition which other foods may not provide during the day.

Here's another combination for a super healthy Salad - Quinoa Chickpeas Salad.

Ingredients for a bowl: 1/2 cup cooked Quinoa (warm if desired), 1/2 cup cooked Chickpeas, 1/2 a ripe Avocado chopped, handful cherry tomatoes chopped, chopped cucumber, lettuce leaves, Thai red chillies (not very hot), chopped coriander, lemon juice, olive oil.

Make:

1. In a pan, saute Chickpeas in a bit of olive oil and chilli flakes to flavour to the Chickpeas. Cool to room temperature.

2. In a serving bowl, add the cooked Quinoa and Chickpeas and toss together. Add salt if desired. 

3. Add in all the chopped fresh ingredients -  cucumber, tomato, avocado, lettuce leaves, coriander. Mix together gently. Sprinkle lemon juice and chopped red chillies on top. Serve!

Whole Wheat Banana Pancakes

Who says Pancakes are not healthy? When it's about wholesome ingredients that are great to start the day, these Pancakes are packed with nutritious benefits and taste. 

The best part is how quick these are to whip up - from raw ingredients to the pan in minutes! Here it is, my version of WHOLEWHEAT BANANA PANCAKES:

Ingredients for 4 Pancakes: 1 ripe banana, 1 cup milk, 1 cup whole wheat flour, 1/4 tsp baking soda, honey or brown sugar to sweeten the mixture, 1tsp vanilla essence.

Make:

1. In a mixer, put in the banana broken into large pieces, milk, vanilla essence and blend smooth like a smoothie. Next add in the honey/brown sugar, wheat flour and baking soda and blend again until it is a smooth batter. Adjust batter by adding milk if needed. 

2. Heat a non stick pan and lightly grease. Pour on the batter in desired size and cook well on both sides until golden brown. 

Serve the healthy Pancakes stacked, topped with Maple Syrup, dusting sugar and fruits.

Veggie Puff/Pastie in Airfryer

The delicate flakes of golden brown puff pastry that crunch with each bite...who doesn't love a good Veggie Puff/Pastie! It's always fun making these but my Airfryer makes it even more a delight with its super fast capabilities.

Here it is, my Airfryer Veggie Puffs/Pastie: 

Ingredients for about 6: 

For the veggie filling - 1 cup diced carrot, 1 cup diced potato, 1 cup chopped cabbage, 1/2 corn kernels or peas, 1 chopped onion, 1 tbsp garlic, chilli as desired, 1 tbsp curry powder, salt. Cheese if desired.

For the covering - ready made Puff Pastry sheets or dough for making Pastry. Milk for brushing, sesame seeds.

Make: 

1. In a pan, heat a little oil and saute chilli, garlic and onion. Add all the veggies and mix.

2. Add salt and curry powder, cover and cook for about 8 minutes. Turn off and cool to room temperature. 

3. Cut Puff Pastry sheets into desired shape, fill with the veggies filling, top with cheese if using and cover. Seal tight using the edge of a fork. Brush the top with milk and sprinkle sesame seeds.

4. Place in Airfryer and airfry/bake as per settings. Usually should take no longer than 15 minutes on a 170deg setting. It is well cooked once golden brown.

Vegan Roast Red Pepper Sauce Spaghetti

A plate of hearty, saucy pasta is one of the best ways to treat yourself on a cold rainy day. That's exactly what this easy recipe is about! 

With the goodness of Red Pepper/Capsicum and Tomato, without the guilt of adding cream, it's creamy texture is everything you need in a good hearty pasta dish. 

Here it is, my version of VEGAN ROAST RED PEPPER SPAGHETTI:

Ingredients: Spaghetti pasta cooked al dentè, 1 big or 2 small red peppers/capsicum chopped, 1 tomato chopped, 1 large onion chopped, 1 tbsp crushed garlic, 1 tbsp crushed black pepper, handful baby spinach leaves, fresh chopped red chillies as required, 1 tbsp pine nuts, chopped fresh parsley for garnish.

Make:

1. In a pan, saute in a little olive oil, the chopped onion and garlic. Add in chopped red pepper and tomato, mix and cook for a few minutes. 

2. Add in crushed pepper, salt to taste. Cover and cook for 5 to 7 minutes. Then remove cover and cool to room temperature.

3. Cook the Spaghetti as per normal method ensuring it is al dentè (not too soft). Strain and toss in little olive oil, keep aside.

4. Take the cooled red pepper mixture and grind to a thick paste like a pasta sauce. Pour back into the pan and heat up, add a little water to adjust consistency. 

5. Add in the cooked Spaghetti, baby spinach leaves and toss together. Serve immediately by topping with parsley, chillies and pine nuts. Sprinkle cheese if desired. Enjoy! 

Spicy Avocado Dip

When you're a lover of Guacamole and anything to do with Avocado how can you skip celebrating National Guacamole Day! 

Sharing my vegan version, call it Guac or just an Avocado Dip, this salad disguised as a dip, is as delicious as it is quick to whip up. 

Here it is, VEGAN SPICY AVOCADO DIP:

Ingredients: 1 just right (not hard not too soft) Avocado chopped finely, handful of cherry tomatoes chopped, 1 onion chopped, red chillies (spice level as desired), coriander chopped, 1 tbsp lemon juice.

Make: Combine all of the above together in a bowl, with fresh lemon juice, salt and pepper. Serve with toasted Corn Chips. Enjoy! 

Sev Puri

Lovers of Indian chaats can't say no to Sev Puri! Little packages of tangy, spicy, juicy, crunchy deliciousness - all the trademarks of a perfect chaat! 

Here it is, my version of SEV PURI:

Ingredients: Puris (can buy flat pre made puris to fry or airfry into crispy round Puris), 1 cup cooked chickpeas/channa, 1 potato chopped into small cubes, 1 large red onion, 1 carrot grated, 1/4 cup yogurt/curds, chopped coriander, sev. For juice, corainder, green chillies, mint. 

Make:

1. Make the Puris either frying or airfrying. Poke the tops and keep aside ready to fill.

2. To make the channa filling, in a pan saute half an onion chopped with chilli. Add in cubed potato and cooked chickpeas, salt and any masala for flavour. Mix, cover and cook for about 6 minutes. Leave aside to cool to room temperature.

3. To make the flavour juice, grind together coriander, mint and chillies with water to make a green juice. 

4. To assemble the Sev Puris, arrange Puris in a plate and fill each puri with a spoon of Channa Potato mixture, then grated carrot, chopped onion and coriander. 

5. Lastly, sprinkle some yogurt/curd on top and also the green juice for extra flavour. Sprinkle sev and serve immediately. Enjoy!

Jeera Biscuits - Cumin Cookies

Having a jar of home made cookies for tea time is one of life's little joys! Nothing beats that homely feeling of crumbly soft cookies with a hot cuppa.

Jeera Biscuits/Cumin Cookies are as simple as they sound. Sweet and salty, just right and so light. Here it is, my eggless version, made healthier with wheat - JEERA BISCUITS.

Ingredients: 1 cup wholewheat flour sifted,  1/2 cup butter at room temperature, 1/4 cup powdered sugar, 1/2 tsp salt, 2 tbsp jeera/Cumin seeds.

Make: 

1. Dry roast the Cumin seeds for a few minutes until fragrant. Let it cool completely. 

2. In a stand mixer, whip together the butter and powdered sugar until it is soft and creamy. Add in salt, half of the roast Cumin seeds and wheat flour bit by bit and mix together to make a firm dough. 

3. Wrap the dough in cling wrap and leave in the fridge for about 15 minutes. This makes it easier to work with the dough for shaping.

4. Remove from fridge and cut into small portions for cookies. Use hands to roll into balls and flatten or roll out the dough using a rolling pin and cut into shapes with cookie cutters. Sprinkle extra roast Cumin seeds on top and arrange in a lined baking tray.

5. Bake at 160 deg for about 20 minutes. Flip and bake another 5 minutes if wanting it to be crispier. 

Cool and store in an airtight container ready for tea time! 

Air Fryer Roast Cauliflower

Cauliflower is such a gem of an ingredient with its versatility and texture that it compliments any recipe and even great on its own. 

A quick, no fat, low carb lunch that's filling and delicious - Roast Cauliflower, especially made quick using an Air Fryer! Anything can be added to these fabulously crispy florets to suit different tastes.

Here it is, Air Fryer Roast Cauliflower:

Ingredients: 1 Cauliflower separated into florets, few Broccoli florets, Pomegranate seeds, fresh chillies chopped, green/salad leaves, chopped coriander. For seasoning,  olive oil, paprika powder, chilli powder, cumin powder, salt, lemon juice. If desired, bread cubes can be added, which will turn crispy and light in the Air Fryer.

Make:

1. Soak Cauliflower and Broccoli florets in hot water for 5 minutes. Drain and add in all the seasoning ingredients. Toss well together and let is rest for 10 minutes. 

2. Transfer into an Air Fryer and roast on 170 to 175 deg for about 12 minutes. If using bread cubes,  add these now. Toss and roast again for 5 minutes.

3. On a serving platter, layout green/salad leaves. Place the roast florets on top. Sprinkle Pomegranate seeds, chillies and coriander on top. Serve with a fresh bowl of Mint & Coriander raita or similar. Enjoy!

Chilli Chickpeas Salad

Salad lunches are always a favourite! On busy weekdays when a nutritious lunch is especially important, a yummy mix of healthy ingredients is often the easiest and quickest. 

Here it is, my CHILLI CHICKPEAS SALAD:

Ingredients for 2 bowls: 400g cooked chickpeas (canned chickpeas are great to save time), 1 firm ripe avocado chopped, handful of cherry tomatoes, a small red capsicum chopped, shredded red cabbage, salad leaves like lettuce, rocket, spinach. For seasoning, salt, pepper and lemon juice.

Make:

1. In a pan, use a little olive oil and saute chilli flakes. Put in the cooked chickpeas, a little salt and roast mildly to coat in the chilli infused oil. Add in red capsicum and toss together (without cooking further).

2. Use a salad serving bowl to assemble the salad. Start by laying salad leaves and shredded cabbage.  Then top with chilli chickpeas and red capsicum. Add more leaves and top with avocado and cherry tomatoes. Sprinkle lemon juice, salt and pepper. Serve and enjoy!

Vegan Mexican Burrito Bowl

It's always so nice to feel and know that the food in your bowl is full of goodness and nutrition. One guaranteed feel good meal for me is a Mexican Burrito Bowl! A vegan version that is completely healthy and delicious.

Here it is, my version of a VEGAN MEXICAN BURRITO BOWL:

Ingredients for 2 bowls: 1 cup cooked brown rice, 1 cup corn kernels steamed or lightly pan roasted, 1 firm avocado chopped into small pieces, 1 tomato chopped, 1 onion chopped, 1 cup cooked black beans, Mexican taco/Burrito flavouring or seasoning, handful of toasted/baked Corn chips.

Make:

1. In a pan, use very little olive oil and saute chilli flakes if desired, add the cooked black beans and Mexican seasoning then cover and cook for 5mins.

2. In another bowl make tomato salsa by adding chopped tomato and onion with salt and pepper.

3. Take a wide bowl to assemble your Burrito Bowl. Add in next to each other, the brown rice, Mexican Black Beans, corn kernels, tomato salsa, avocado and finally corn chips. Sprinkle fresh coriander on top and drizzle lemon juice. Serve and enjoy!

Nucchinunde - Steamed Lentil Dumplings

Protein loaded and flavoursome as well being super healthy, Nucchinunde is a popular South Indian dish that's often made during festivities. With it's unique flavours of herbs and spices, Nucchinunde is delicious along with popular sides like Chutney, Majjige Huli etc.

Here it is, my version of NUCCHINUNDE - STEAMED LENTIL DUMPLINGS:

Ingredients:

1 cup channa daal, 1/2 cup toor daal, 1 tbsp ginger, 1 tbsp cumin seeds, green chillies chopped, handful curry leaves & coriander chopped, 1/2 cup shredded coconut, 1 tsp turmeric powder, 1 tsp asetofida, salt to taste, optional dill leaves & onion chopped.

Make:

1. Wash and soak the channa daal and toor daal together for atleast 3 hours. 

2. Drain after soaking and transfer to a mixer. Mix roughly so some lentils are still visible.

3. Transfer to a bowl, add in chopped ginger, chillies, curry leaves, coriander, coconut, onion if using. Also add in cumin seeds, salt, turmeric powder and asetofida. Mix it all together. 

4. Using your palms, make small long oval shapes. 

Place them in a greased steamer and steam for about 25 minutes. 

Rest the Nucchinunde for 10 minutes and serve with your favourite chutney or Majjige Huli.

Veggie Pasta Bake

Cold winter evenings and comfort food are the best pair! Indulging in hearty goodness that warms the heart is everyone's favourite.

Pasta is always a family favourite so why not turn it into something a little more special. Veggie Pasta Bake is my short cut to a Lasagna without the time spent layering and baking!

Here it is, my version of VEGGIE PASTA BAKE:

Ingredients: Pasta of your choice (spirals, penne, rigatoni etc), chopped veggies like carrot, potato, zucchini, spinach, chopped onion, garlic, tomato puree or canned tomatoes, shredded cheese, herbs like parsley, basil.

Make: 

1. In a pan, put in a bit of oil and saute onions and garlic (chilli too if using), add in all chopped veggies and mix. Cook for 5 minutes.

2. Add in tomatoes, mix and cover to cook for another 5 to 8 minutes. Don't need to overcook veggies.

3. In another pan, cook the pasta in boiling water only until it is al dentè (not cooked soft).

4. Mix the pasta into the veggies & tomato, add any herbs, pour into a baking dish and sprinkle shredded cheese on top. 

5. Bake in the oven at 170deg for about 10 to 15 minutes until cheese is well melted through. Serbe immediately.

No deep fry Aloo Bonda - Spicy Potato Fritter

Who has ever craved the yummy flavours of Aloo Bonda on a cool evening but not gone ahead with making it due to the deep frying involved? I definitely have but not anymore!

When all the joys of Aloo Bonda can be had minus deep frying, there's no reason not to indulge. Using the Appe/Paniyaram Pan it is so easy to get the same crispy outside and soft inside trademark of Bonda. 

Here it is, my version of the No Deep-fry Aloo Bonda:

Ingredients for the potato filling: 2 large potatoes boiled and mashed, 1 onion finely chopped, handful of green peas, few chillies, curry leaves, 1 tsp each of cumin seeds,  urid daal, mustard seeds, turmeric powder, salt, lemon juice.

Ingredients for the batter: 3/4 cup besan flour, 1tbsp rice flour, 1tsp turmeric powder, 1 tsp chilli powder, pinch of salt, pinch of hing. 

Make: 

1. In a pan, add a little oil and saute urid daal, cumin seeds, mustard seeds, turmeric powder, chillies and curry leaves. When mustard leaves splatter, add chopped onions.

2. Add in mashed potato, salt, lemon juice and mix well. Cover and let it rest until it is room temperature. 

3. In a bowl, make the batter by adding all of the ingredients above and using water to make a thick batter. It should not be runny. 

4. Take the potato mixture and use your palms to make small balls. Have all potato balls ready for dipping into the batter.

5. Heat the Appe/Paniyaram Pan and grease with a little oil. Dip each potato ball in the batter and drop into the pan. Cover and cook on medium flame for 5 minutes then flip over each Bonda and cook until golden brown.

Serve immediately with your favourite sauce. Enjoy!

Roasted Nuts, Pumpkin & Beetroot Salad

This crunchy, vege loaded warm Salad is not only super healthy but flavoursome and delicious! With the goodness of Beetroot, Pumpkin and Broccoli and protein loaded Almonds,  Cashews and Peanuts, it's all the recommended dietary intake in one bowl.

Here it is, ROASTED NUTS, PUMPKIN & BEETROOT SALAD:

Ingredients for 2 bowls: 1 beetroot chopped, 1 cup pumpkin chopped, 1 cup Broccoli florets steamed, 1 small Apple cut into strips, 1 cucumber sliced, 1/2 cup cooked Quinoa, cup of mixed nuts like Almonds, Peanuts and Cashews, handful coconut flakes, lemon juice.

Make:

1. In a pan, roast the nuts and coconut flakes until there is an aroma. Keep aside.

2. In the same pan, add a little oil (and chilli if desired) and roast chopped Pumpkin and Beetroot for about 5 minutes, taking care not to over cook. Add salt if desired.

3. In a serving bowl, put in cooked Quinoa and vegetables then mix lightly. Next add in the Cucumber and Apple strips. Lastly add the roasted nuts and coconut flakes. Give it a quick toss and sprinkle lemon juice. Serve immediately.

Ragi Paniyaram/Pud

Ragi (Finger Millet) is one of those super foods that taste so good when used in the right dishes. Loaded with calcium, fiber and protein, the amino acids in this amazing ingredient also helps soothe anxiety and sleep issues. 

While there are so many yummy dishes that can be made using Ragi flour, I tried to create an instant Pud/Paniyaram batter which worked wonderfully! 

Here it is, my version of RAGI PANIYARAM/PUD:

Ingredients for about 15: 1/2 cup Ragi flour, 1/2 cup fine semolina, 1/2 cup plain yogurt/curds, 1/2 tsp baking soda, salt to taste, 1 onion chopped finely, 1 tbsp chopped ginger, 2 tbsp chopped curry leaves, 1 tsp cumin seeds, 1 tsp channa daal, 1 tsp urud daal, 1 tsp mustard seeds, 1 tbsp oil/ghee.

Make:

1. In a dish, add ragi flour, semolina, salt and yougurt. Mix together and add a little water to make a smooth batter. It's ok if it's thick at this stage.

2. In a pan, put in the oil/ghee and heat up. Add in channa daal, urid daal, cumin seeds and mustard seeds. When it is roasting add in chopped onion, ginger and curry leaves. Roast it all until onion is translucent. Let the mixture cool to room temperature.

3. Add the onion masala mixture to the batter, add a little more water to mix well into a smooth batter not too thin or thick (like idly or pancake batter). Add this stage, add the pinch of baking soda and mix in.

4. Heat up the Paniyaram pan and smear each cavity with ghee. Spoon in the batter one by one, cover and cook with medium flame for about 5 minutes then flip each one and cook again for 5 minutes. It is well cooked when it rises to make a round shape and is golden brown.

Enjoy hot with your favourite chutney!

Tomato Rava Dosa - Tomato Semolina Crepe

Weekend breakfasts mean a lovely start to the day with family enjoying yummy food. This is even better when the morning's breakfast treat doesn't need to be pre-planned like a fermented Dosa batter. 

This instant batter for this delicious Dosa can be whipped up in minutes so ofcourse it's family favourite! 

Here it is, my version of TOMATO RAVA DOSA: 

Ingredients: 1 cup rice flour, 1/2 cup fine semolina, 3 or 4 tomatoes pureed(with skin), handful curry leaves chopped, 1 tsp cumin seeds, 1 tsp chopped ginger, chillies, salt. 

Make:

1. Puree 3 or 4 tomatoes including skin, using a little water so it's smooth. 

2. In a dish, mix in rice flour, semolina, chopped curry leaves, ginger, chillies, cumin seeds and salt. 

3. Add in pureed tomato, mix well, add water as needed to make a smooth liquid batter (like a smoothie consistency). 

4. Heat a flat frypan and pour batter, one ladle full for one Dosa. Sprinkle oil, cover and cook for a few minutes then flip and cook without cover until crisp. Repeat for more Dosas. 

Enjoy hot crispy Tomato Rava Dosas with your favourite chutney/sides.

Vegetable Biryani

Who doesn't love a big plate of hot, spicy, delicious Biryani on a cold evening? It's one those comfort foods that you crave after a busy day, but hearing "Biryani" often means a long time in the kitchen. Not at all! 

This version of Veg Biryani I'm sharing takes less than an hour of cooking but tastes no less amazing than the traditional slow cooked method.

Here it is, my version of VEGETABLE BIRYANI:

Ingredients: 1 cup long grain Basmati Rice, 1 onion sliced thin, 1 carrot chopped, 1 potato chopped, 1 capsicum chopped, handful of beans chopped, handful of Cauliflower florets, 1/2 cup yogurt/curds, 1 tbsp garam masala, 1 tsp turmeric powder, few chillies as desired, 2 tbsp cashews, 1 tbsp ghee, few cinnamon sticks, few cloves, few peppercorns, 1 tsp cumin seeds, 1 tbsp ginger garlic paste, salt to taste, 3 tbsps milk, 5/6 strands saffron, handful of chopped mint leaves and coriander.

Make: 

1. Cook the rice in a little water than usual, so it's just undercooked. Keep aside. At the same time in another small dish soak the saffron in the milk (warm milk is better to release saffron flavour).

2. While rice is cooking, in a heavy bottom pan, add a little ghee and saute chilli, ginger garlic paste. Add in cinnamon sticks, cloves and peppercorns. Mix well then add in tumeric powder and garam masala. Finally add in the yogurt/curds. Mix well.

3. Add in all of the chopped vegetables except capsicum (as it will cook too fast and loose crunch). Add salt, mix and cover so veggies marinate while cooking in low flame, for about 10 minutes.

4. While veggies are cooking, in a separate pan, add ghee and sautee sliced onions. When onions are turning brown, add cashews and fry until everything is golden brown. Keep aside. Lightly fry the capsicum in the same pan and keep aside.

5. From the pan with veggies cooking, take out half of the vegetables, add in a layer of rice then place vegetables back on top as another layer. Lightly mix but try to keep layers.

6. Pour the saffron soaked milk all around then add chopped mint and coriander leaves. Finally garnish with the fried onion and cashews. Cover and cook for 5 to 10 more minutes. Serve hot with Salan or Raita. 

For a variation, try the Paneer Veg Biryani version. All the same as above, just one extra step of pan frying Paneer cubes marinated in yogurt/curds and garam masala. Add pan fried Paneer on top of the Biryani and serve. 

Roast Cauliflower in Spicy Zucchini Sauce

Recreating a yummy dish that you've had on some travels is always fun as it brings back memories of good times. This one was a favourite on a trip to Fiji, and has again become a family favourite now at home!

Perfect with a nice cool drink as a snack or as a starter with friends. Here it is, ROAST CAULIFLOWER IN SPICY ZUCCHINI SAUCE.

Ingredients: 1/2 of a full fresh Cauliflower florets, handful of almond flakes or chopped almonds, chilli flakes, 1 tsp garlic paste, olive oil for roasting.

For the Zucchini Sauce: 1 Zucchini chopped, 1 onion diced, chilli flakes/dry red chillies, 1 tsp garlic paste, salt to taste. 

Make: In a heavy bottom pan, put in a spoon of olive oil and heat up. Add chilli flakes and garlic paste, fry a little. Add almonds and Cauliflower florets, then roast nicely for about 10 minutes until golden brown. Do not over cook of the florets will soften. 

In another dish to make the sauce, add a little olive oil to heat up. Put in chilli flakes, garlic paste and roast a little before adding onion. Next add in Zucchini, salt and mix well. Cover and cook for about 6 minutes until Zucchini is soft and cooked. Cool to room temperature then grind the whole mixture to a paste/sauce, only add a spoon of water if needed to grind.

In a serving platter, spoon the warm sauce and spread around nicely. Then carefully place the roasted Cauliflower florets on top of the sauce and finish with all the almonds on top. Garnish with fresh parsley/chives/coriander as desired.

Enjoy the delicious and healthy treat! 

Couscous-Corn-Capsicum Salad

When you get creative with Salads, there's no rules to creating yummy, healthy bowls oh goodness! Salad lunches are one of my favourites especially with different combinations every time.

Here's a super yummy combo, COUSCOUS CORN CAPSICUM SALAD:

Ingredients for two bowls: 1 cup cooked fluffy couscous, 1 red capsicum diced, 1/2 cup steamed corn kernels, 1 avocado diced, cucumber diced, handful fresh Spinach leaves, Cherry Tomatoes, 1 tbsp lemon juice, salt & pepper.

Make:

1. Put in all of chopped capsicum, avocado, cucumber and steamed corn kernels into a bowl and toss together. 

2. Add in cooked fluffy couscous (not hot), mix lightly with the veggies and add lemon juice. Lastly add in Spinach leaves and cherry tomatoes.

3. Scoop into serving bowls and sprinkle salt and pepper as desired. Enjoy!

Rave Laadoo - Sweet Semolina Balls

Tastes from childhood are often the most loved, and this delicious sweet treat, Rave Laadoo is one of them for me! Watching and helping my Mum as a kid is one of my favourite memories, so ofcourse it's one I love making now.

There are many versions of it, but I make the version without coconut - the crispness of semolina is more enjoyable without coconut in my view. However adding coconut still makes it a delicious treat.

Here it is, my version of RAVE LAADOO:

Ingredients (for about 12): 1 cup fine Semolina, 1/3 cup fresh ghee, 1/2 cup powdered sugar, 1 tsp cardamon powder, raisins & crushed nuts of your choice.

Make:

1. In a thick bottom pan (non stick is better), roast the semolina and ghee on medium flame. Stir continuously to ensure it doesn't burn, after about 10 minutes it should look well roasted and have a lovely aroma. Let it cool to room temperature.

2. Powder the sugar or use ready powdered sugar, mix in the cardamon powder, in a separate bowl. 

3. Add in the warm roasted semolina and mix with powdered sugar. 

4. In the thick bottom pan, add another spoon ghee and fry the crushed nuts & raisins until golden brown. Add this hot mixture into the semolina.

5. Mix well with a spoon as ghee will be very hot, then use hands to shape into small balls. It should come together nicely. If too dry, add a spoon of warm milk, if too soft, put the whole mixture in the fridge for 5 mins then try to shape into balls.

Let the Laadoos cool completely and serve or store in an airtight container. Enjoy!

Rasmalai Cake - Saffron Milk Cake

Sometimes modern twists on traditional dishes don't quite turn out as good as the original, but this sweet treat certainly does!! 

Rasmalai - soft spongy cottage cheese dumplings soaked in sweet saffron milk, a sweet dish loved all over the Indian subcontinent. Thanks to Bake with Shivesh, I was inspired to try RASMALAI CAKE. 

With the same flavours of delicious sweet Saffron Milk, the soft juicy cake makes it a wonderful twist on the traditional dish! 

So here it is, my version of RASMALAI CAKE:

Ingredients: 

For cake - make a simple eggless Vanilla cake anyway you prefer. I used plain flour, baking soda, condensed milk, vanilla essence, yogurt and light olive oil. 

For Saffron Milk - 1 cup warmed full cream milk, 1/2 cup thick cream, 1/2 cup condensed milk, 8-10 strands saffron soaked in a bit of milk, sugar if needed.

Make: 

1. Bake the vanilla cake in your own method then let it cool just a little.

2. While the cake is baking, make the Saffron Milk by mixing in warm milk, thick cream, condensed milk and saffron strands. Add sugar only if more sweetness is desired. 

3. While the cake is still warm and still in baking dish, poke holes in with a fork and pour some of the saffron milk mixture. Put in the fridge for atleast 1 hour.

Serve chilled by cutting a slice of saffron milk soaked cake, top with fresh whipped cream and nuts, in lots of saffron milk. 

Enjoy the delicious Rasmalai Cake!

Pudina Pulao - Mint Fried Rice

Mint is such a versatile herb, it's a great one to grow at home to use regularly. Whether it's in drinks or cooking, the lovely fresh aroma of mint is hard to beat!

An easy and delicious one pot dish that's popular at our place is Pudina Pulao/Mint Fried Rice. There are many variations of recipes but this one is always quick and easy whilst packed with flavour.

Here it is, my version of PUDINA PULAO: 

Ingredients: 1 cup cooked Basmati Rice, 1 carrot diced, handful of chopped beans, peas, 1 cup chopped mint leaves, 1 tsp black pepper powder, salt. For tempering, 1 spoon ghee, 1 spoon oil, 1 cinnamon stick, cashews, cumin seeds, 1 spoon crushed garlic, 1 onion sliced, few chillies as per desired spice level. 

Make: 

1. In a wide thick based pan, saute all the tempering ingredients in ghee & oil. 

2. Once the onions are translucent, add in all the vegetables  salt and pepper powder. Cook for a few minutes then add chopped mint leaves. Mix, cover and cook a few more minutes. 

3. Add in cooked rice and mix well. Turn off flame and rest for 5 minutes before serving piping hot with Raita. Enjoy delicious aromatic Pudina Pulao!

Quinoa Roast Pumpkin Salad

Who always starts the New Year with "I'm going to eat healthier this year" then as the weeks flow and routines get busy, healthy eating takes a back seat?? It's a pretty common phenomenon!

I always ensure a few lunches every week is a healthy salad - meaning not just diet food but salad with wholesome ingredients. There are so many amazing combinations to enjoy once you start experimenting.

Here's my QUINOA ROAST PUMPKIN SALAD:

Ingredients (for two): 1 cup white or brown Quinoa cooked, 2 cups chopped pumpkin, 1 tomato diced, 1 cucumber diced, 1 avocado diced, steamed Broccoli florets, fresh Spinach leaves. For seasoning, chilli flakes, salt, pepper, lemon juice.

Make:

1. In a serving bowl, spread cooked fluffy Quinoa.

2. Roast the chopped pumpkin with a little olive oil and chilli flakes until golden brown. May take 5 minutes. Spread on top of Quinoa.

3. Spread Spinach leaves, diced tomato, cucumber and avocado. Add steamed Broccoli florets.

4. Add seasoning if desired (salt, pepper, lemon juice). Enjoy your healthy fresh salad!