Recipes

Baked Gluten Free & Vegan Chakri

 For me the fried versions are still way better but if you want to be a little healthy then this is an option, texture is slightly different too and they are a lot crunchier than normal. Another option is to air fry them

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Ingredients

1 cup rice flour

1 tbs raw coconut oil

Juice of 1 small lemon

1 tbs mashed potato

1 tbs chopped coriander

1 tbs sesame seeds

1 tbs chilli/coriander Paste

1 pinch of cumin or aijwain

Salt to taste

Water 💦 judge as you bind to form a firm dough

Method

Bind ingredients together to make a firm dough. Make the chakri in a chakri maker as per normal.

Place on a baking tray lined with greaseproof paper.. and with a pastry brush gently brush a little coconut oil over the chakris and bake in oven at 200 Degrees Fahrenheit for 30 mins or until they have turned golden.

Option 2: deep fry or air fry them

Apple Chutney ‘Chundo’

A modern take on my Grandma’s recipe

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Ingredients

1 large cooking apple

1/2 a small white onion

A couple wedges of raw mango (optional)

2 tbsp Chopped Coriander

6-8 Fresh mint leaves

2 Garlic Cloves

2-3 Green Chillis

1tsps Cumin Seeds

1/2 – 1 tsp Brown Sugar (or to taste)

Pinch of turmeric

Salt to taste

Method

In a chopper blitz all ingredients together until it forms a coarse chutney paste as in the picture. Give it a few mixes in between blending to give an even consistency. Adjust seasoning (once blended) to taste before transferring into an airtight jar.

The chutny is fresh and aromatic and will keep in a fridge for at least a week

Fresh Coconut & Chilli Chutney

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Ingredients

Half a bowl fresh grated coconut
2 tbsp Red Chilli Flakes
1/2 tsp roasted garlic
1 medium onion
Salt to taste
1/4 tsp sugar
2-3 drops yuzu juice or a squeeze of   fresh lime

Method

Using a pestle and mortar add chilli flakes, salt and sugar and pound it all together.
Add the sliced onions and pound until all the ingredients form a course paste.
Add the  grated coconut and a little more until you can see the coconut release its milk
Once all combined add the yuzu juice or a squeeze of lime

Spiced Indian Tea Masala

My love for Masala tea, the taste and aroma has something quite calming about it for me! The addition of tea masala when brewing an Indian tea is the secret element for me.

A delicious spiced chai masala…normally I get my batch shipped over from India by a friend and it’s the best I’ve ever tasted but it’s a secret recipe which I’ve never dared ask for! I ran out this week, so tried to attempt making the masala myself and I pleasantly surprised myself on the 3rd batch.

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Here’s the recipe if any of you would like to give it a go!

Ingredients

Ginger powder 2 tbsp.
Cinnamon sticks x 4-5 (1″ pieces)
Cardamom seeds– 2 1/2 tbsp.
Cloves – 1 tbsp.
Black peppercorns 1 tbsp.
1 tsp nutmeg
3 star anise
Lemongrass Leaves (fresh or dried) 2 tbsp

Method

Roast all the ingredient besides the ginger powder and nutmeg in a thick bottom pan on a medium heat. Roast until they start releasing their aromas 6-8 mins

Remove from heat and let the spices cool down completely

Once cooked add the roasted spices to a grinder and grind to a slightly coarse powder before adding the ginger powder & nutmeg and then grind to a fine masala

Store in an airtight jar

 

Stuffed Courgette Flowers

Stuffed Flowers

Ingredients

7-8 Courgette Flowers
150g Goats Cheese ( I used a chive one from Aldi)
1 Tsp chopped fresh chives
Pepper and salt to taste

Optional: 1/2 Red Chilli Chopped Finely

Batter
100g Plain Flour
1 Egg
Pinch Bicarbonate Soda
200ml ice water
Season with salt

Method

Chop off the baby courgette stems (don’t chop too close to the flower though) if using female courgette flowers. Open each flower carefully and remove the stamen if there is one.

Mix goats cheese, chives, chilli and seasoning in a bowl

To make the batter, whisk the egg, flour and bicarbonate soda in a bowl. Then slowly pour in the iced water, whisking continuously, until you have a smooth batter the consistency of double cream. Try not to over whisk the batter. Set aside.

Heat oil in a deep frying pan.

Slowly open the flowers and stuff with the filling but not too much as you do not want them to burst. Then carefully twist the flower petals at the top to loosely close.

Dip a courgette in the batter so that it is thinly coated and place carefully in the fryer. Use a slotted spoon to fry on each side for two mins approx until they look golden.


 

Greek Basil Pesto

Greek basil has a subtler taste and is sweeter than its Italian counterpart. Aromatic, lightly fresh and pleasantly spicy, the taste is like anise or cloves which makes it a perfect ingredient for my homemade pesto.

Although the recipe seems rich, its healthy due to good fats from olive oil and walnuts. You could make a whole batch and freeze. For me it’s a versatile sauce that can be used on bruschetta, fish, chicken, pasta or drizzled over salads!

Pesto with Grrek Basil Leaves

Ingredients

1 bowl Greek Basil Leaves

50g grated Parmesan-Reggiano or Romano cheese

100ml Virgin Olive Oil

Toasted Garlic x 5 cloves

Toasted Pine nuts 25g

Walnut 25g

Method:

In a frying pan toast the pine nuts and garlic in a spray of olive oil and put aside to cool.

Place the pine nuts, basil, garlic cloves into a pestle and mortar, and bash it all together, grinding it until it’s a paste. Alternatively, use a food processor to blend until you get a nice spreadable consistency or keep it coarse for more flavour.

Add the olive oil and cheese and mix together and season to taste.

Spicy Carrot Soup

 

Spicy Spring Carrot Soup with Garnish

I love to use spring carrots to make this soup, as the taste is not so sweet. And they say Coriander is said to have the flavour of roasted orange peel, which for me is the perfect pairing

300g x Spring Carrots

A knob of butter

1 1/2 tsp x Cumin and coriander seeds

2 x Clove garlic, crushed

Small red chilli deseeded and sliced

400ml Vegetable stock

2 tablespoons chopped fresh coriander,

100g x Sprouted chickpeas cooked in salted water

Sea salt to taste

A drizzle of chilli oil

METHOD:

Begin by dry-roasting the coriander and cumin seeds in a small frying pan over medium heat, stirring and tossing them around for 1-2 minutes.

Once toasted put them into a pestle and mortar and crush.

In a large saucepan heat the butter and add the garlic and three-quarters of the crushed coriander and cumin seeds.

Stir a little before adding the carrots to the buttery juice, then cover the pan and let the vegetables cook over a gentle heat until they begin to soften – about 5 minutes.

Then add the stock and season with salt and bring everything up to the boil.

Reduce heat to low and simmer for a further few minutes partially covered, or until all the vegetables are tender. Leave the soup to cool a little, then blitz with a blender until you get a smooth consistency.

Return the soup to the pan and stir in the chopped fresh coriander and Re-heat & taste to check the seasoning

Garnish and serve 

Serve in warmed bowls and garnish each one with a swirl of chilli oil place the cooked chickpeas in the centre along with red chilli and a sprinkling of the remaining crushed cumin/coriander seeds and a little fresh coriander.

Smoked Aubergine Dip

Serves 2-3

Smoked Aubergine Dip

1 x Large Aubergine

10ml Olive Oil

1/4 Bunch Spring Onion finely chopped

30g Finely Diced Onion

200g Fresh Small Vine Tomatoes (red/yellow) diced in quarters

3 x Cloves of Garlic Sliced

1 x De-Seeded and Diced Green Chilli

Sea Salt

Pinch of White Pepper

Coriander for garnish

 

Method:

The most authentic way to prepare the aubergine is to blister them whole over an open flame on the gas cooker or BBQ until blackened and the flesh has softened right through to the centre. Alternatively place aubergine in a roasting tin and bake it in a pre-heated oven on 220c for approx. 20-30mins.

In a frying pan over a medium heat add the olive oil and slowly cook the garlic slices. Once the garlic begins to brown around the edges add the chopped spring onion & diced onion and cook for 2-4mins. Then add the tomatoes and cook for a further 15mins. Take off the heat and set aside the pan to rest.

Once the aubergines are cooked, score the skin from stalk to base and scoop out the flesh using a large spoon. Stir into the garlic and tomatoes and place pan back on to a medium heat to cook through for a few minutes mashing a little as you go.

Lastly add sea salt and white pepper to taste and stir well to combine and cook for a few more minutes to enhance the flavour. Garnish with coriander once cooled and serve with crackers / flat bread or vegetable crudités.

 

Sweet Onion Chutney

 

Sweet Caramalised Onion Chutney to go with cheese and biscuits

2 x Medium Shallots

1 x Medium White Onion

1 x Sweet Pepper ( Red or Orange grilled until black, peeled, de-seeded and diced)

1 x Red Chilli, de-seeded and diced

270ml Balsamic Vinegar

220g Dark Brown Sugar

7cm Cinnamon Stick

2 x Fresh Bay Leaves

1 x Large Sprig Rosemary leaves chopped

Olive Oil

Method:

Peel and chop the onions and shallots into chutney size pieces. Add a splash of olive oil to a pan, add onions, bay leaves, cinnamon and rosemary. Cook for approx. 20mins on a low heat until the onions are golden, soft and sticky. Add the chilli and chopped peppers and cook for a further couple of minutes.

Add the vinegar and sugar, simmer on a low heat until thick and chutney like. Spoon into a sterilised jar. Can be kept for 4-6 weeks to develop the flavour. Perfect with cheese and biscuits.

 

Spicy Mango Relish

For those of you who like something a little sweet, spicy & tangy…My simple quick and easy mango relish 

 

Spicy Mango Relish made from fresh Mango

1 x Large Mango Diced

20g Finely Diced Red Onion

Fresh Small Red Chilli deseeded & sliced

Cinnamon Stick

1/4 tsp Red Chilli Powder

Olive oil x 10ml

1/4 tsp Mustard Seeds

A pinch of salt to taste

Method:

Heat the oil in a non stick pan and add the cinnamon stick to it, let it sizzle for a few minutes so that it infuses with the oil and maximum flavour is released.

Next add mustard seeds to oil, once they have popped add the onion, red chilli and mango and cook till slightly soft

Season with a little salt and red chilli powder depending on how spicy you like it.

This relish may have simple ingredients but is so flavoursome and a good accompaniment to many dishes. It can be stored in a jar in fridge for a few weeks just add a little extra oil to jar to preserve it.

When mangoes are out of season try it with a cooking apple.. flavours work just as well.

Breakfast Pina Colada Smoothie

Serves 1

Healthy Pina Colada Breakfast Smoothie with Oats

150ml Coconut Milk

125g Frozen Pineapple Chunks

5oz Low Fat Coconut Yoghurt

30g Oats

1 Frozen Banana

Serve with a sprinkle of crushed roasted pistachios

Method:

Simply add all the above ingredients into a blender and blend until smooth, garnish & serve. Enjoy!

 

ORZO SALAD

Served 6 as a side

Fresh Pesto & Sundried Tomato Orzo Salad

Adjust quantities as needed!

Cooked Orzo Pasta 200g

3 x Diced Mixed Peppers

1x Finely Diced Red Onion

1x Sweetcorn small tin / Or 1 roasted corn kernel (optional)

1 Fresh Red Chilli finely chopped

Sun Dried Tomatoes chopped 150g (optional)

Ingredients for pesto sauce:

  • 2 Cloves of Peeled Garlic

  • Bunch of fresh basil

  • 100g Parmesan Cheese

  • 50g Pine Nuts

  • Sea Salt and Freshly Ground Black Pepper

  • Extra Virgin Olive Oil

I always prep the basil pesto in advance!

Method:

Firstly toast the pine nuts in a frying pan over medium heat till golden and set aside to cool

In a pestal & mortar pound the garlic with a pinch of sea salt and chopped basil leaves (discard the stalks)

Add the toasted pine nuts to the mixture and pound again adding a little extra virgin olive oil gradually to bind the ingredients to form a sauce

Taste and season with salt and pepper if needed then add the grated parmesan cheese

Prepping the salad: 

Griddle first set of ingredients in olive oil for a few minutes & season with rock salt & course black pepper then switch off gas and add the cooked orzo & fresh basil pesto.

**You could cheat and use fresh shop bought pesto to save time

 

Spring Onion Pura

Approx 15

Gujarati Spring Onion Pura

1 x Bowl Fudco Corn Meal (medium)

2 x Bowls Juwar Flour

1 x Bowl Chopped Spring Onions

1 x Bowl Yoghurt

1 Tbsp Gram Flour

2 Tsp Cumin Seeds

2 Tsp Salt

1 x Heaped Tbsp Fresh Ginger / Garlic Paste

Pinch of Tumeric

1/2 Tsp Sugar ( Optional)

2 & 1/2 Bowls Luke Warm Water

Method

Combine all ingredients in a bowl and mix together to form a batter.

Cover with cling film and set aside for a minimum of 2-3hrs at least….

In a flat frying pan using a ladle swirl the mixture on to form a pancake. Drizzle a little olive oil around the edge of the pancake whilst on the pan to make it crisp. Cook on each side for 2 mins.

**Serve with Ghor or your favourite pickles / chutneys

Salmon Fillets in warm Tomato & Basil Relish

Serves 4

Salmon Marinated in a Tomato and Basil Marinade

4 x Fillet Salmon

6 x Vine Ripe Tomatoes

2 Tsps Fresh Garlic minced

1 & 1/2 Tsp Coriander / Cumin powder (sold mixed ‘Dhana Jeeru’)

Pinch Turmeric

Freshly squeezed Lemon to taste

15g Basil Chopped

2/3 x Chopped Spring Onions

De-seeded and finely chopped red chilli

2/3 Tsps Salt ( or to taste)

1/2 Tsp Coarsely Ground Pepper to taste

1 & 1/2 Tbsp Olive Oil

**Serve with a bowl of salad and crushed parsley new potatoes

Method

Preheat oven to 200 degrees. Combine the tomatoes, Garlic, Basil, Spices and Seasoning into a mixing bowl and stir in the lemon and olive oil. season to taste

Prepare the salmon by rubbing a little olive oil, lemon juice & season. Place salmon on a baking sheet skin side down and roast for 6mins. Remove and place in an ovenproof dish and cover the salmon in the tomato marinade, cook for a further 5mins or until your desired level of cook on the fish.

Nutrition for 1 Fillet Serving Size:

Calories 295 kcal; Fat 13.2g; Carb 5g; Fibre 1.4g; Protein 34.1g