a commonsense approach to eating well, living well and travelling
In South India, several variations of dosas (savoury pancakes) are served anytime in the day. They really are a complete meal and are low GI (glycaemic index) making it perfect for a light dinner. Bonus they are vegan and gluten free as well.
INGREDIENTS
Mung Dhal (yellow) – 250 grams
Split chick peas (channa dhal) – 125 grams
2 tablespoons rice
2 dried red chillies, deseeded, cut and soaked in warm water for half an hour
This is from Peter Gordon’s cookbook “A World in My Kitchen” which is one of his earlier cookbooks. This is simple, earthy and nourishing so have made it many a time not only just in winter but anytime I want a quick and easy meal. All you need is some good crusty bread.
INGREDIENTS
80 grams butter
200 grams onion, finely chopped
1 teaspoon cumin seeds
12 sage leaves, torn in half
MISO SALMON
INGREDIENTS
4 x 150 grams salmon fillet, pin boned
2 tablespoons white miso
2 tablespoons mirin
This recipe is from Atul Kocchar’s Simple Indian cookbook. It has been a super hit in our household and I have made it many a time for friends and family. I have always made tandoori chicken first and then made the chicken tikka masala. The chicken is twice cooked, the trick being to cook the chicken slightly under the first time when you make the Tandoori chicken. You can buy ready made tandoori chicken but honestly it is worth the effort to make it at home. I have adapted the recipe to suit our palates so the end result is medium spiced chicken tikka masala. The photo does not do justice – it is a case of ugly delicious.
INGREDIENTS
1.2kgs tandoori spice roasted chicken
2 tablespoons vegetable oil
7cm piece of ginger, peeled and roughly chopped
2 x 400 grams tins of Italian tomatoes
This is my vegetarian take – the lamb version is popular in Spain as well as in Greece. You can make it vegan by using vegan cheese.
INGREDIENTS
2 eggplants, each weighing about 250 grams
3 tablespoons extra virgin olive oil
½ red pepper, finely diced
1 shallot, finely diced
1 garlic clove, peeled and finely chopped
The recipe is from Hugh Fearnley –Whittingstall’s Much More Veg.
This is a deliciously creamy soup perfect for a cold night. It is easy to make: the veg are simply roasted then blitzed. It is fantastic finished with a trickle of good balsamic vinegar and a dollop of crème fraiche.
INGREDIENTS
1 small to medium cauliflower (about 700 grams)
600 grams (half) of a butternut squash
1 large onion, roughly chopped
4 garlic cloves, peeled but left whole
This was an instant hit with my family. The recipe is adapted from Fuchsia Dunlop’s Every Grain of Rice. The Cantonese dish derives its name from the resemblance of the tofu puffs, to the Chinese lute.
INGREDIENTS
FOR THE TOFU PUFFS
1 dried shiitake mushroom
300 grams tofu
50 grams very finely chopped carrot
This is a quick Sunday dinner packed with flavours and oomph.
INGREDIENTS
20 large prawns, shelled
100 grams shallots, finely chopped
1 large celery stick, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
I served this with parsley, pepita (pumpkin kernels) pesto. I normally buy parmesan in the block and freshly grate as and when I need.
INGREDIENTS
600 grams butternut squash, peeled and chopped into 2 centimetre cubes
1 tablespoon extra-virgin olive oil
1 leek, washed thoroughly, quartered lengthwise and sliced thinly
1 plus ½ cup Arborio rice
150ml dry white wine
This is a plate of goodness and deliciousness. I served mine with a raita but you can omit or use coconut yoghurt to make it vegan. For a crunch element, I roasted some harissa coated chick peas in the oven so they added a crunch element to the dish. Don’t let the long list of ingredients or elements daunt you, it is relatively easy to prepare. I chose to serve this way but you can mix and match the elements and for example pair the freekah and raita with fish or chicken. The oven roasted “popped” chick peas add a crunch element and textural variation to any meal. Freekah is green wheat that is toasted and crushed lightly.
FOR THE CAULIFLOWER STEAKS
INGREDIENTS
1 medium sized cauliflower, washed and dried
1/3 cup extra virgin olive oil
2 teaspoons ras el hanout
Sea salt
Continue reading “ROAST CAULI STEAKS, FREEKAH PILAF WITH MINT & BROAD BEANS”