Vanilla PannaCotta (vegetarian)

Every Masterchef season, my little one and I get very inspired to create some of our own Masterchef magic in the kitchen! We created our own twist on the good old Panna Cotta.

Panna Cotta is a traditional Italian dessert famous for its creamy, jelly like deliciousness. Traditionally gelatin is used to allow the creamy mixture to set into desired shape. In my vegetarian kitchen, it's corn flour which does the same trick to make a wobbly firm Panna Cotta!

Here it is, VANILLA PANNA COTTA with crunchy rice bubbles, fresh fruit and choc flakes :)

Ingredients (for two): 1 cup full cream milk, 3 tablespoons caster sugar, 1 teaspoons vanilla essence, 1 tablespoon cornflour, chocolate bar and fruit of your choice of decoration.

Make: Heat milk and caster sugar with vanilla essence (do not boil). In a separate small bowl, add the cornflour with some of this hot milk and stir until smooth. Add this mixture back into the pan, stirring continuously to ensure lumps don't form. Keep stirring until the mixture starts to thicken to a custard kind of texture - it should take around 8 minutes. Remove from heat and pour into cups or moulds. Place in fridge immediately and allow to set for an hour. Once set and jelly like, take out and flip upside down on serving plate. Decorate fresh fruits, crunchy elements or whatever you like!

Enjoy your smooth, delicious, egg and gelatin free Panna Cotta, Masterchef style!

Choc Banana Muffins (eggless)

When your little one is huge fan of bananas in baked treats, how can you not combine the two yummiest ingredients into one yummy treat! 

Presenting my egg-less vegetarian version of CHOCOLATE BANANA MUFFINS. With loads of sweet mashed banana it's fluffy, soft and simply delicious :)

Here it is :)

Ingredients: One very ripe banana, 1 cup self raising flour, quarter cup brown sugar, half cup milk, 1 tablespoons melted butter, 3 tablespoon olive oil, 1 teaspoon vanilla essence, 1 tablespoon cocoa powder, handful of choc chips. 

Make: In a bowl mash the banana well with a spoon, should be well mashed but not a smooth paste. In a mixing bowl, combine the flour, sugar, butter, oil, cocoa powder, choc chips and vanilla essence. Mix well with a fork (to ensure the cake will be light and fluffy not thick and heavy). Add the mashed banana and mix lightly. Pour into your lined muffin tray and bake in a preheated fan forced oven at 160 degrees for 20 to 30 minutes, when baked, it will bounce back when lightly pressed in the middle. Dust icing sugar on top if desired.

Enjoy your freshly baked CHOC BANANA MUFFINS :)

Choc Milk Barfi/Fudge

Who has a sweet tooth that comes out from time to time?? Actually who doesn't?! Although not a huge fan of sweets, I have to admit there are times when I enjoy a nice bite of sweetness but love to have less guilt about it. It's great to have fresh homemade treats to munch on too!

The famous Milk Barfi/Doodh Peda/Milk fudge is very well known and I have taken the recipe for that and added my own little twist, to make a gluten free sweet treat that let's you feel a little less guilty.

Here it is, my quick and easy CHOCOLATE MILK BARFI :)

Ingredients: 2 cups full cream milk powder, 1/2 cup ghee/clarified butter, 2/3 cup caster sugar, 1/2 cup fresh milk, 1 tablespoon cocoa powder, 1 teaspoon cardamom powder.

Make: In a wide base non stick pan, add the ghee, milk and sugar and mix well on medium flame. Add in the milk powder bit by bit while stirring continuously to avoid any lumps forming. Finally add the cocoa powder and cardamom powder. Keep stirring for about 6 minutes until the whole mixture leaves the sides of the pan and is a firm dough texture. Line a small try with baking paper and pat the mixture flat. Sprinkle toppings as desired. Let it cool completely, cut into pieces and serve your yummy Choc Milk Barfi!

Vegetable Pulao

Rice main dishes are one of most popular in South India. There's a sense of comfort associated with varieties of rice creations and there's no denying that when it comes to rice, the possibilities are almost endless! 

One of the most well known is the humble Vegetable Pulao - there's nothing much fancy about it but certainly is most loved by rice lovers all over the Indian subcontinent. Packed with goodness from fresh vegetables and the comfort of spices and rice, it's a beautiful combination.

Here's my quick and easy version of the famous Vegetable Pulao.

 Ingredients: 1 cup cooked basmati rice, 1 cup chopped vegetables (such as carrots, beans, peas), 1 onion sliced thin, handful of curry leaves. For masala - 4 or 5 cloves, 1 small piece of cinnamon stick, 4 or 5 peppercorns, 1 or 2 fresh chillies, 1 spoon chopped ginger, half a bunch of fresh coriander, a few fresh mint leaves, 1 spoon of coconut. For tempering - 1 tablespoon olive oil, 1 teaspoon cumin seeds, 1 teaspoon mustard seeds.

Make: In a wide base non stick pan, temper the cumin seeds and mustard seeds in the olive oil. Once it starts to splatter, add in the sliced onions and curry leaves. Saute then add all the chopped vegetables and let it cook in the open pan. Meanwhile prepare the fresh masala by adding all of the above masala ingredients into a mixer and grind to a paste using as much water as required. Add the masala paste into the pan with cooking vegetables and mix well. Add the cooked rice, salt to taste, mix well and simmer with the lid closed for about 5 minutes. 

Serve hot with raita or yogurt. Enjoy!

Honey Cake Eggless

Do you have foods that are associated with a favourite feeling or memory which adds to the fondness of that particular food? They do say food is much more than just for hunger and taste...it's a feeling, which us human beings love to hold on to. One such feeling of fondness for me is that of walking into the local Iyengar Bakery in Bangalore with scents of fresh baked goodies and laying eyes on that beautiful, juicy, honey drenched, soft piece of cake - Honey Cake!

Given all the love we have for it, I thought of giving it a shot at home and we were very happy with the results.

Here it is, my version of HONEY CAKE, eggless Indian style :)

Ingredients: 1 cup self raising flour, 2/3 cup caster sugar, 1/4 cup plain yogurt, 1/4 olive oil, 1/4 cup orange juice, 1 teaspoon vanilla essence, milk as needed. For the honey syrup, 1/4 cup water, 1/4 cup sugar, 1 large tablespoon honey. For jam topping, 1 tablespoon jam, desiccated coconut. 

Make: In a large bowl, mix the yogurt, caster sugar and oil until smooth. Add the flour, vanilla essence, orange juice and mix well until you have a flowy firm cake mixture. Add milk only if needed. Pour into a baking pan and bake at 160 degrees in a fan forced oven. Cake should be baked in about 25 to 30 minutes. 

While it is baking, prepare the honey syrup by bringing to boil, the water and sugar. Warm it enough to melt the sugar. Cool to room temperature then add the honey and mix well. 

Once the cake is ready, poke holes all around the top of the cake using a toothpick. Pour the honey syrup all over the cake and allow it to soak for about 10 minutes. 

For the jam topping, heat the tablespoon of jam until it is flowy, then spread over the cake. Immediately sprinkle desiccated coconut all over. Let it cool and serve :)

When you cut into it, you will see the cake will have soaked up the honey syrup giving it a juicy texture. Yum!!

Roast Beetroot & Potato Soup

When the cooler days arrive, who loves the charm of all things cozy, warm and comforting?? I'm sure we all nod yes to that...well food plays a huge part in that charm for sure. That's also the reason why the kilos start tipping upwards in the cooler months too! Let's try and keep that from happening, with healthier options that not only help keep you in shape but satisfy that inner need for comfort food.

Most of us love our soups and here's my version of a healthy, creamy, hearty soup that is sure to have your family asking for more. My ROAST BEETROOT & POTATO SOUP :)

Ingredients (for two): 1 large beetroot, 1 potato, 1 onion, 1 spoon garlic paste (can be omitted), 1 spoon chilli flakes. 1 spoon butter, 1 cup warm water, salt and pepper to taste.

Make: In a pan, saute chilli flakes and garlic paste in the 1 spoon of butter. Add chopped onion, potato cubes and beetroot cubes. Pan fry for 5 to 10 minutes until the beautiful aroma is released. Add 1 cup of warm water, cover and let simmer for another 10 minutes until the beetroot is soft. Once it is all cooked, let it cool enough to be able to grind into a soup in your mixer/juicer. Transfer the soup back into your pan, add salt to taste and heat. Garnish, sprinkle with pepper and serve your creamy delicious soup :)

 

Roast Chilli Cauliflower

Did you know the humble Cauliflower is actually considered a "super-food"?? With high levels of natural antioxidants this magical vegetable is known to have great anti-inflammatory benefits - so all in all, it's not just fun to get creative with but also gets a big health tick!

After having a delicious cauliflower side dish at a local Mediterranean restaurant recently I was inspired to try something similar at home with a spicy twist (as most of us Indian folks do!!). So I went ahead and experimented with a few ingredients to come up with my own little Cauliflower treat :)

Here it is, ROAST CHILLI CAULIFLOWER:

Ingredients: Florets of half a cauliflower, handful of peanuts, pine nuts & flaked almonds (can be omitted if you prefer nut-free, but the nuts do add an amazing crunch element), 1 or 2 fresh red chillies, 1 spoon garlic paste, salt to taste.

Make: In a wide based pan, heat a bit of oil and saute chopped chillies, garlic paste and nuts. When the nuts are golden brown, add in all the cauliflower florets and salt. Gently toss together and let them roast on the pan with minimal mixing (to get the char-grilled taste). You will know it's well roasted by the beautiful aroma and crisp florets. 

Serve hot with a wedge of fresh lemon - enjoy!

 

Sabudana Kichidi (Spicy Stirfried Tapioca)

Tapioca..most of us have heard of it but not quite sure where it comes from. I was the same until I discovered the health benefits of these little pearls! Tapioca pearls are made of starch from Cassava roots, so they are gluten free and pretty much fat free. 

The Indian continent knows these pearls as Sabudana and is popular for both savoury and sweet dishes. I have become a fan of the very popular dish, Sabudana Kichidi, which is like a spicy stirfry. It is so simple and easy to make yet delicious to savour as a snack or a meal in itself! Also a great dish for those that follow religious fasting where only gluten free foods are consumed.

Here it is, my version of SABUDANA KICHIDI or Spicy Stirfired Tapioca:

Ingredients: 1 cup of tapioca pearls soaked for 1 to 2 hours, 1 potato chopped into small cubes, handful of peanuts, small amount of fresh ginger finely chopped, 1 onion chopped, a few chillies chopped, a handful of green peas if you wish, lemon juice. Spices of tempering: 1 spoon each of urid daal, cumin seeds, mustard seeds and turmeric powder.

Make: In a non stick pan, heat a tablespoon of oil and put in all of the spices for tempering as above. Saute then add chillies, chopped onion, ginger and peanuts. Roast these all nicely then add chopped potatoes and peas if using. Once they are almost cooked, add the in soaked tapioca pearls and salt to taste. Stir gently (to keep the pearls intact) and you should notice after a few minutes the pearls will start to turn translucent. Once all the pearls are translucent and fluffy it should be all cooked well. Add a squeeze of lemon juice and garnish with coriander. 

Enjoy your healthy gluten free meal :)

Sri Lankan Pumpkin Coconut Curry

One of my favourite cuisines has got to be Sri Lankan! With the use of spices and coconut, the creamy yet strong flavoured curries are simply delicious. 

I have read some traditional recipes for Sri Lankan vegetarian curries, which involve a lot of grinding of dry spices to achieve the strong flavours - this is not always quick and easy for busy lifestyles. So I took the ideas and tried my own twist on a Pumpkin Coconut Curry, which worked wonderfully and since been a favourite for us!

Here it is, my quick and easy version of the Sri Lankan Pumpkin Coconut Curry:

Ingredients: Half a pumpkin chopped into large cubes, 1 onion chopped finely, fresh chillies (2 or 3 as desired), 1 can light coconut milk, small spoon of turmeric powder, salt to taste. For tempering, 1 spoon olive oil, 1 spoon fennel seeds, 2 or 3 small pieces of cinnamon sticks, 1 spoon cumin seeds, 1 spoon mustard seeds, 2 sticks of fresh curry leaves. 

Make: In wide based pan (I prefer non stick), put in the spoon of olive oil, add fennel seeds, cumin seeds, cinnamon sticks, chopped chillies and mustard seeds. When they heat up, chopped onion, curry leaves and saute. Now add the pumpkin cubes, salt and roast slightly for about 8 minutes. Finally add coconut milk and bring to boil. Garnish with chives and serve hot :)

Strawberry Cooler

When it's hot hot hot outside, you get home and open the fridge to find the same old juices and/or soft drinks...boring!! You need an exciting drink to cool you down yet something that's almost as quick and easy as pouring from a bottle.

Here's a quick drink you can whip up in a few minutes, with the added benefits of fresh fruit on a hot day :) My Strawberry Cooler....actually you can make it with whatever fruits you have too!

Ingredients - Apple juice, strawberry cordial (or any fruit concentrate), cold water, handful of chopped fresh fruit.

Make: Just pour in and mix the apple juice, strawberry cordial and water in each glass. Add in a few spoonfuls of chopped fruit and ice cubes if you wish. 

Relax and enjoy!! :)

Corn Pani Puri Shots

It's been a crazy second half of the year!! Back to blog finally, as the year starts to wind up and the fun season is almost upon us. 

As always, my theory of keeping food fun and creative whilst spending minimal time in the kitchen, makes me try a few different alternatives of the same traditional dishes which we all know and love. With the warm weather approaching, I recently tried a twist on the good old Pani Puri...and it was delicious if I say so myself! Light, crispy, cool and tangy all at the same time, without the heavy spice and potato fillings generally found in Pani Puri.

Here it is, my twist on the simple Indian street food favourite...CORN PANI PURI SHOTS.

Ingredients: Puris (fresh store brought), fresh mint, fresh coriander, chilli powder, chaat masala powder, steamed/cooked corn kernels, sev.

Make: To make the "pani" or water mixture, grind the mint and coriander with some water into a fine juice (I use similar to a Nutribullet/juicer). Add the chilli powder and chaat masala powder - your pani is ready to pour into shot glasses. Get Puri and gently poke open the top, stuff each with steamed corn kernels, sev (and anything else you want to add). Place on top the shot glass and serve :)

A yummy, light and refreshing chaat snack to enjoy on the warmer days! 

 

Cauliflower Fried Rice

What better than to tuck into a warm bowl of hearty goodness on a cold evening sitting on your cosy couch watching your all time favourite movie? I can't think of much more homely comfort than this!

Hearty goodness could mean a lot of different things, but if you're Indian it probably means a nice yummy bowl of rice with your favourite flavours. That's me! One of our favourites is a delicious Cauliflower Fried Rice and it warms our cold evenings and hearts :)

Here it is, my Cauliflower Fried Rice.

Ingredients: Florets from half of a cauliflower (break into bite size pieces, don't cut as it disintegrates), 1 tomato chopped, handful of peas or any other chopped vegetable you wish, 1 onion chopped, spices for tempering (cumin seeds, mustard seeds, chilli flakes), curry leaves, 1 cup of cooked Basmati rice, 1 teaspoon cumin powder, lemon juice from half a lemon.

Make: In a thick bottom pan (non stick is better), temper the spices in a little bit of oil then add curry leaves and chopped onions. Saute then add the cauliflower, tomato and peas. Cook for about 8 minutes until the vegetables look soft yet not overcooked. Add the cumin powder and extra chilli powder if you wish and mix well. Finally add the cooked rice and lemon juice and mix it all together taking care not to mash the rice. Cover and simmer for a few minutes. Serve nice and hot with papadum and raita!

Asian Salad

Some days you just feel like the lightest and healthiest of meals but it is actually hard to think of what you can make that also tastes good. Salads are probably the first to come to mind and yes this quick little light meal is a salad, with a yummy twist.

Loaded with fresh ingredients and vitamins, my ASIAN SALAD ticks all my boxes for a light lunch or dinner without being boring in taste!

Ingredients: 1 carrot and 1 cucumber cut into thin strips, half of an apple cut into think strips, handful of sprouts, 1 spoon sesame seeds, 1 tablespoon cashews, lemon juice, pepper for seasoning.

Make: Toss all the cut salad vegetables into a serving bowl and sprinkle lemon juice and pepper on top. Dry roast the sesame seeds and cashews until golden brown. Sprinkle it all on top of the salad. Add coriander and salt if you wish. Time to enjoy your fresh and light Asian Salad!
 

Fruit Jam - Lilly Pilly Berries

If you have a fruit free or plant in your garden, it can be both a blessing and nightmare! Blessing as it's always a pleasure to enjoy your organically grown fruits, nightmare as it can quickly become boring to consume the same fruits just because it is there all the time...

In our case, we have some very healthy Lilly Pilly Berry shrubs which are abundant with berries in the Autumn season each year. These native berries are not the ideal fruits to consume raw unlike other common fruits so we get creative and make our own fresh jam. Oh what a delicious jam it makes! One of the best ways to get kids involved too - picking and sorting berries, and cooking a very yummy treat with them :)

Our fresh picked Lilly Pilly Berries:

 

Here it is, our sweet and delicious Lilly Pilly Fruit Jam.

Ingredients (for a small bottle of jam) - about 2 cups of Lilly Pilly berries, 3 cups of water, 3/4 cup of raw sugar, 1 teaspoon lemon juice.

Make: Wash the berries and de-seed them. This is a time consuming task but leaving seeds in the berries will give you chewy bits in your jam - some may like this too. Put de-seeded berries in a thick bottom pan (non stick is better), add all the water and bring to boil. Add the sugar and keep boiling, stirring in between. Add the lemon juice. After about 10 minutes of boiling you will see the berries change to a reddish colour and water will have reduced. Keep stirring for another 5 minutes or so, until you have a jam like substance and turn off the heat. Take care not to over cook as the jam can get hard once cooled. Let the jam cool and enjoy with toast, muffins or scones :)

 

Lemon Fried Rice

Lemons lemons everywhere! It's the season for lots of yellow citrus goodness to be hanging from our trees in the garden. Lemons are not only a wonderful choice to help with many common day to day health issues, they also add amazing flavour to almost dish you can add them too.

After lip-smacking lemon pickles, our most favourite savoury lemon dish is the very simple yet deilicous LEMON RICE (commonly known in Bangalore as Chittranna). It's probably the most commonly made rice dish in households and also the most loved. There's a feeling of home associated with this quick and easy dish that South Indians will agree to :)

Here it is my version of the quick and easy, LEMON RICE.

Ingredients: 1 cup cooked rice, the juice from 1 fresh lemon, half cup green peas, 1 onion chopped, handful of curry leaves, handful peanuts (can omit this), 1 small potato chopped. For tempering, 2 chilies finely chopped, 1 teaspoon turmeric powder, 1 teaspoon split peas (channa daal), 1 teaspoon cumin seeds (jeera), 1 teaspoon mustard seeds, 1 tablespoon oil.

Make: In a thick bottom pan, heat the oil for tempering the spices. Add each of the chillies, turmeric powder, split peas, cumin seeds and mustard seeds. When they smell roasted and start to splutter, add peanuts if you choose and add the chopped onions and curry leaves. Saute onions till golden brown then add the green peas and chopped potatoes. Cook for about 8 minutes till soft and add the cooked rice. Add in the fresh lemon juice, salt to taste and toss together (do not pat or mix hard so you keep it all light). Sprinkle with chopped coriander if you wish.  Enjoy hot!