Travels for Taste

Tales of travel and food with a touch of spice

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Easy Spinach and Pea Soup

January 28, 2023 by manjirichitnis Leave a Comment

Spinach – Love or Hate?

I have always loved spinach and green peas in equal measure but when it comes to the hubster, well… let us just say that I have put in a lot of hard work to cultivate a growing love affair with spinach! This soup is great for fussy eaters and especially for those who do not enjoy the flavour of spinach. The gorgeous smoky bacon beautifully masks the taste of spinach by adding strong bursts of flavour. Adding oak-smoked garlic packs an additional punch and gives the soup a lovely layer of flavour.

This Spinach and Green pea soup with smoky bacon is not just healthy and wholesome, it’s really easy to make. It’s the kind that will leave those who are not spinach aficionados playing a guessing game with their taste buds!

I could almost imagine my husband in a cartoon strip with those little conversation bubbles over his head with each conversation bubble having a different ingredient scrawled inside, as all those wonderful flavours enveloped his palate one after the other!

Of all the meats out there, I really think pork is very succulent and has the capacity to really alter the taste of a dish and add a whole new dimension. I also firmly believe that simplicity is the key to creating something really tasty. Therefore, the use of everyday stuff like red onions and garlic to quickly make this soup appeals to my midweek lazy self as it can really fill you up. On the weekend though I would serve this soup with a generous portion of white fish, with a sprinkle of salt, pepper, chives and some dried herbs and a big squeeze of lime with a side of rocket dressed with olive oil and honey mustard dressing. Accompanied by a crisp white wine it is a complete meal and one that is not just quick and easy to put together but a great way to eat healthily and keep the guilt conscience at bay. Much needed after a period of indulgence I say, of course with no compromise on taste!

Spinach and Pea Soup

Hearty, flavourful soup loaded with all the good stuff from spinach, perfect to batch cook, great for cold nights in.
Print Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Main Course
Cuisine Fusion
Servings 4

Equipment

  • 1 Saucepan
  • 1 Knife
  • 1 Chopping Board
  • 1 Hand blender or food processor

Ingredients
  

  • 350 gm Spinach baby leaves washed cleaned and roughly chopped
  • 250 gm Fresh Green Peas
  • 3/4th Onion finely chopped
  • 5 Smoked Bacon medallions chopped roughly into bite-sized pieces
  • 2 tbsp Chives – chopped roughly
  • 300 ml Chicken Stock
  • 400 ml Water
  • 2 tsp Oil
  • 3 cloves Smoked black garlic
  • Salt to taste
  • Few sprigs Spring onions chopped fine for  garnishing the soup 
  • Handful Herby Bread Croutons

Instructions
 

  • In a large saucepan sautee’ the finely chopped oak-smoked garlic till it begins to sweat. Then add the red onion finely chopped and cook till it turns pink and juicy.
  • Reduce the flame to a minimum and add the bite-sized pieces of smoked bacon medallions.
  • Stir now and then to ensure that the bacon doesn’t stick to the saucepan and become too crisp, it must cook to a nice chewy yummy consistency and not get too crisp. Cook without a lid at this stage.
  • When the bacon has cooked completely and is almost turning crisp, remove this mixture into a bowl as we will use the same saucepan for preparing the rest of the ingredients of the soup so as to retain the beautiful juicy goodness that is in the pan and that also ensures we don’t use anymore extra oil.
  • Wash the baby spinach leaves and the green peas and add them into the saucepan along with the finely chopped chives and chicken stock. In case you are using stock cubes, I would say use the reduced salt variety because the smoked bacon is very salty already.
  • Add 300ml water and cook with lid on a medium flame for 25 minutes.
  • Puree the soup with a hand blender and add a generous amount of freshly cracked black pepper and some sea salt – I am stingy with the salt because I like to keep the salt to minimum when I am cooking anything withba bacon as an ingredient.
  • When the soup has been pureed, don’t fuss if a fewstray green peas escape the blender blades, it just makes the soup that muchmore wholesome and chewy while eating.
  • Now add in the garlic, red onion and bacon mixture and cook for another 7- 10 minutes.
  • Serve hot topped with a big spoon of chopped spring onion and herby croutons.
  • Perfect for an early supper with crusty bread and even better with a grilled white fish and white wine for a weekend meal.
Keyword Spinach Soup with Crispy Bacon
Spinach and Pea soup ingredients close-up

Make it Vegan!

Go ahead and make this recipe vegan!

  • Swap Smoked bacon with smoked tempeh or pan-fried chestnut mushrooms for an earthy flavour, and throw in some cooked chestnuts for good measure.
  • Swap chicken stock for vegetable stock

Recipe Notes

  • Smoked Garlic and smoked bacon add layers of flavour to this humble but earthy soup.
  • Make the soup as per the recipe, leaving out the part with the onions, garlic, and bacon, this part with the greens and stock can be cooked in a large batch and frozen in batches, neatly labelled.
  • For a milder flavour use white onion instead of red onions or Bombay Onions.
  • Need a fridge tray clear-out? All your greens going mangy can be used up – think broccoli, kale, coriander steams, cavolo nero, chard, celery sticks, a small piece of fennel, cabbage, iceberg lettuce, a small portion of cabbage leaves on their last legs – give all of these greens a new lease on life! I have even added in some boiled potatoes and half an egg yolk into my soups to use up ingredients, ummm they taste sooo fab in soup!
  • Tart green apples also work wonderfully well in this soup.

Easy Swaps

  • Swap fresh green peas for frozen or canned ones.
  • Swap smoked bacon medallions smoked for bacon lardons.
Spinach and Pea Soup

WHILE YOU ARE HERE, BROWSE THROUGH MY OTHER SOUP RECIPES

  • Clear Vegetable soup – Fusion recipe with an Indian twist
  • Red Lentil Soup
  • Tomato and Lentil soupy broth
  • Butternut Squash and lentil soup
  • Chinese chicken noodle soup
  • BBQ Pulled Pork and aromatic noodle soup

Filed Under: Food, Recipe Index, Soups

Vinegar Roast Chicken

June 23, 2020 by manjirichitnis 18 Comments

This Vinegar Roast Chicken recipe is a Keto-friendly, Low- Carb, delicious, protein-packed meal. Requires minimal prep too.

Who doesn’t love an easy chicken recipe that hardly takes any prep and results in a flavor-packed meal, right? Vinegar Roast Chicken is that recipe which everyone should add to their repertoire. Even a novice will be able to re-create this easy dish and feel a sense of pride and achievement.

Vinegar Roast Chicken by Manjiri of www.travelsfortaste.com

Easy Vinegar Roast Chicken in a Dark, rich and delicious sauce

I love creating recipes that require less prep and where I end up with a dish that really explodes with flavour

Season, place into the oven, sit back and relax

Yes!This recipe really is that easy. You will want to make this over and over again. Take it for pot-luck parties and everyone will be asking you for the recipe – don’t forget to share my blog link with them 🙂

Vinegar is the Star ingredient here, especially if you use fruit flavoured one like I have. I love my cranberry flavoured vinegar. I also have tried this recipe with a coffee flavoured vinegar, balsamic vinegar and truffle flavoured vinegar. I would urge you to invest in really good vinegar, you will thank me later for investing in this wonderfully versatile ingredient

The pomegranate molasses add deep and rich undertones into the stock as it cooks.

Vinegar Roasted Chicken

Manjiri Chitnis
Bursting with flavour, this oven-roast chicken dish is a must-have in everyone's arsenal of recipes. Prefect for when you want a quick but delicious meal – an anytime recipe
5 from 8 votes
Print Recipe
Prep Time 5 minutes mins
Cook Time 1 hour hr 45 minutes mins
Course Main Course
Cuisine Fusion
Servings 2 people

Equipment

  • Oven
  • Oven tray

Ingredients
  

  • 6 chicken legs without skin
  • 2 tbsp fruit flavoured vinegar
  • 2 tbsp pomegranate molasses
  • 450 ml Chicken stock – homemade or use 1.5 chicken stock cubes crumbled into hot water
  • 2 cloves of black garlic with skin
  • 1 small red onion finely chopped
  • 2 tsp chilli flakes
  • Pinch of smoked sea salt
  • 1 tsp olive oil spray
  • Freshly cracked black pepper

Instructions
 

  • Wash the chicken legs and remove the skin
  • Using a knife make deep cuts on the chicken
  • Roughly chop one medium sized red onion
  • Pre-heat oven to 250°C
  • In a baking tray, lined with foil, place the chicken legs
  • Drizzle with olive oil, sea salt, freshly cracked black pepper, vinegar and pomegranate molasses onto the chicken
  • Rub the vinegar, molasses, and seasoning onto the chicken to coat them thoroughly
  • I always use my homemade chicken stock but if you are using stock cubes then dissolve them into freshly boiled water from the kettle and make a mixture
  • Scatter the chopped onion and garlic around the chicken
  • If using black garlic, squeeze them partly out from their skins so they almost melt into the stock while cooking
  • Pour the chicken stock around the seasoned chicken legs
  • Sprinkle some chilli flakes on top
  • Cover with foil and cook for 45 minutes
  • Once the 45-minute mark is done, remove the tray, oven the foil and using tongs turn the legs
  • Cover and cook for another 15-20 minutes
  • Then remove the top foil and cook at 200-220 °C until the little skin around the bones turns a nice brown
  • Serve with a side salad
  • During summer I like to serve my Vinegar roast chicken with a rainbow salad and a refreshing fresh salad dressing, recipe to follow on my blog soon. Stay Tuned!
Keyword Vinegar roast chicken

Notes

  • The oven time can vary based on how big the chicken pieces are, what cut you plan to use, and the type of oven you have.
  • If using frozen chicken legs, I advise cooking at a low temperature of about 150 deg Celsius in a pre-heated oven for over an hour. The oven dish should be covered with a foil, tightly fitted around the edges.

Looking for more chicken recipes? Have a look at some of my easy to create delicious recipes below:

  • Spicy chicken curry
  • One-pot chicken and noodle recipe
  • Jerk Chicken
  • Pomegranate chicken curry
  • Spicy Mexican Chicken wings
  • Spicy grilled chicken
  • Chicken and red lentil stew ( Recipe can be adapted to a vegetarian version)
  • Chicken Frankie roll
  • Kadhai Chicken Masala
  • Moroccan Chicken one-pot recipe
  • Chicken Tikka Masala – Air-fryer recipe
  • Flu-fighting chicken noodle soup
  • Butter Chicken

Who doesn’t love a good homemade chutney? You will love Heidi’s recipe for Blackberry Chutney – promise not to faint after seeing photos of me in her post 😉

Filed Under: Food, Meat, Recipe Index

Butter chicken

May 18, 2020 by manjirichitnis 2 Comments

Incredibly easy Butter Chicken recipe

The very mention of the name of this dish conjures up images of a creamy and buttery gravy with delicious tandoor cooked chunks of chicken just begging to be scooped up with warm buttery naan

Butter Chicken – Travelsfortaste blog

Delicious chicken in a creamy and flavourful yet mild gravy sauce

This version is sort of a cheat’s version, meaning you can be create this much quicker if you follow my handy tips and tricks given below. There are also several adjustments I have made here which allow for alternate ingredients, especially swapping fresh cream for thick Greek yoghurt. Believe me it tastes just as good but it so much lighter on your tummy and your conscience!

Hugely popular North Indian chicken dish

This recipe adapts well to those using an Instant Pot or slow cooker too and is a great way to celebrate a BBQ. It is a very user-friendly recipe so if you do not have an oven you can still crack the code with some smart hacks. Yes, yes, I call my own smart, what can I say, am very humble like that 😉

Usually, I am a very happy bunny creating traditional Maharashtrian curries and especially from my home cuisine – CKP. But because I have lived in Bombay ne Mumbai most of my life in India , I have a palate that appreciates and loves a whole host of varied regional cuisine. And Butter Chicken sits right up there among those much-loved dishes. I don’t make this often enough is the only complaint I hear from the OH!

Butter Chicken

Manjiri Chitnis
Incredibly easy Butter Chicken recipe for a delicious chicken in a creamy and flavourful yet mild gravy sauce
Print Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Marination and resting time 8 hours hrs
Total Time 8 hours hrs 30 minutes mins
Course Main Course
Cuisine Indian
Servings 2 People

Equipment

  • Mixer / Blender
  • Heavy Bottomed Pan
  • Griddle pan/oven and skewers

Ingredients
  

Round one of margination -Overnight margination of chicken/ or six hours before cooking

  • 450 grams Boneless chicken – personally, I prefer chicken thighs

  • 2 tsp Kashmiri red chilli powder (check notes below – I make mine fresh)
  • 2 tbsp Freshly ground ginger & garlic paste
  • 1 heaped tbsp Garam masala
  • 1.5 tbsp Freshly squeezed tbsp lime juice
  • Salt as per taste

Mix for round two of marination

  • 2 tbsp Cooking oil – ideally mustard oil

  • 4 heaped tbsp Hung curd (check notes below) – approx 1 cup
  • 1.5 tbsp Lime juice

Ingredients for the curry

  • 2 tbsp Unsalted butter

  • 1 tsp Oil
  • 350 grams Chopped tinned tomato– or 3 to 3.5 medium fresh ripe tomatoes
  • 1 medium-sized Red onion
  • 1 – 2 Green chillies
  • 1-2 Bay leaves
  • 1/2 thumb-sized Stick of Cinnamon (ideally cassia bark)
  • 1/2 thumb-sized Piece of Fresh ginger
  • 6 – 7 Cloves of Garlic with skin on
  • 2 Peppercorns
  • 4 Cloves
  • 1 Badi Elaichi /Black cardamom
  • 4 Elaichi/green cardamoms
  • 6 Cashew nuts
  • 6 Almonds without skin
  • 1 tsp Kasuri Methi
  • 1 tsp Sugar
  • Water as required
  • Salt to taste
  • 1.5 tsp Fresh cream or Thick Greek yoghurt
  • Handful Fresh Coriander leaves finely chopped to garnish

Instructions
 

  • Wash the chicken pieces and set aside in a bowl
  • Make small cuts in the chicken to allow the marinade to penetrate thoroughly
  • I prefer an overnight margination for the first stage as it makes the flavours shine through, you can do it about 6 hours before cooking as there are two stages to marination
  • Mix all the ingredients from the overnight margination list above and coat the chicken pieces thoroughly, place in the refrigerator overnight
  • The reason hung curd is used is to as to ensure that no extra water gets into the gravy and the gravy has a beautifully creamy consistency
  • Use a muslin cloth to hand the curd for about 2 hours
  • Place the dahi /curd/ Indian set yoghurt in a fine muslin cloth and twist the ends to close the muslin and made a big potli/ parcel
  • Once all the water from the yoghurt collects in the vessel below, it isokay to remove it from the muslin *Check notes
  • Beat the hung yoghurt with a fork and then pour onto the chicken, add the lime juice and mix well, then add the oil
  • Now put the chicken back into the refrigerator for at least four hours
  • About 4 hours before making the chicken remove from the refrigerator and let is sit outside for about 45 minutes (during winter, during summer – depending upon the room temperature let it sit out for at least 20 minutes)
  • Let the chicken rest outside at room temperature while you make the gravy
  • Soak the almonds in lukewarm water for 10 minutes, the skin will come off easily
  • In a heavy bottomed pan heat the oil and then add the butter , follow this up with the green chillies, crushed ginger , crushed garlic, bay leaves, peppercorns, cloves, black cardamom, green cardamom pods opened
  • Sauté well till all the whole spices are lightly fried , releasing all their gorgeous aromatic flavours
  • Now add in the whole cashews and whole almonds, stir and sauté
  • Then add the finely chopped onion and cook until they turn a light brown colour
  • Follow this up with the chopped tomato from a tin or concentrated tomato puree. Dilute the concentrated paste before adding. Read my notes below for tips.
  • Let this simmer for under 2 minutes, then transfer to a ceramic bowl and cool
  • String the chicken pieces through a skewer, spray some oil and cook them in a pre-heated oven at 200 degree Celsius until almost done. Turn the pieces so both sides get grilled equally
  • Alternatively, use a heavy bottom griddle pan and cook on either side till you see juices releasing
  • The best way to cook the chicken is over hot coal on a BBQ, which imparts a beautiful smoky flavour note to the chicken
  • Remove the chicken from the skewers and using a scissor cut them down to smaller chunks
  • Now blend the gravy using a blender – blend until you get a smooth consistency. Read my pro-tipbelow for this step – it can make or break your dish
  • In the same pan used to sauté the gravy, add the smooth gravy from the blender, if you want you can add an additional dollop of butter before adding the gravy
  • Now stir in the chicken pieces and mix well
  • Then add in the kasuri methi/dried fenugreek leaves, sugar and salt as per taste and cook on a very low heat setting until done. Cover and cook
  • When the chicken has cooked through transfer to a serving bowl
  • Garnish with fresh cream, some chopped coriander leaves, some kasuri methi/ dried fenugreek leaves and serve hot
  • Serve with a side of buttery garlic naans, or plain tandoor roti’s or steamed basmati rice or simply plain naan
  • Whatever you choose to pair it with remember to add a blob of butter on top for that added decadence
Keyword Butter Chicken

Smart Swaps:

  • Unsalted butter over regular salted
  • Few soaked dry fenugreek seeds can be used if you cannot find Kasuri methi. Dried fenugreek leaves
  • Thick Greek yoghurt over fresh cream
Butter Chicken – Recipe by www.travelsfortaste.com

Tips:

  • Chopped tomates in a tin and concentrated tomato puree in a tube are store cupboard essentials, also they have the right kind of acidity that you need. Fresh tomatoes tend to be sweet which may change the balance of flavours we are after here
  • Before blending the gravy sauce, you may want to remove the bay leaves and the badi elaichi. I do this both my husband and I believe that the sauce tastes better without blending this. Later just add these back with the chicken pieces.
  • Frozen onion and tomato gravy is very handy
  • Frozen ginger garlic paste is another time saver
  • Pressed for time? Skip the overnight marination and go for only one marination for 4 hours
  • Making a large batch of Butter Chicken? You will need more hung curd. I hang the muslin cloth from my kitchen sink tap so the excess water simply drips into a bowl waiting in the sink. Do not throw this water away! It is loaded with flavour and nutrients. It is great for mixing into chapati/Indian flatbread dough and a base for salad dressings (Yes!)
  • Batch cook – this curry freezes very well; I make 4 times the amount and stash my freezer when I have a packed schedule. It is amazing to come home late from work to this beautiful curry (I cheat and get store-bought naan when am unable to make any fresh!)
  • Skip the green chillies entirely if you cannot handle the pungent undertones

Notes:

  • Kashmiri dry red chillies are easily available in most Indian grocery stores/ Online as is the bright red ready to use powder. The powder is what gives this recipe it is trademark bright red colour. Do not fret if you can’t find the powder, just blitz a handful of the dried Kashmiri chillies in a spice grinder – dry blitz and make your own powder! If you want, you could also add water and all the other ingredients of round one of margination and make a paste. Saves time too!
  • Using an Instant pot? I will be sharing a version of this recipe in the coming days – will update a link here

Did you follow my recipe? Please let me know in comments, I love reading your comments and feedback

Snap a picture of your creations and use the hashtag #travelsfortasteblogrecipe and share it to Twitter, Instagram and Facebook and I will re-post it.

Butter Chicken – Recipe by www.travelsfortaste.com

Filed Under: Curry - Meat, Seafood, Food, Indian, Recipe Index

Quick Red Lentil curry

May 9, 2020 by manjirichitnis 2 Comments

Easy basic Indian daal recipe

Dried Lentils – versatile, flavourful, and absolutely brilliant to cook with not to mention pocket-friendly, are an omnipresent part of my kitchen pantry. Every region of India has its own versions of lentil curries or daal’s as we refer to even the cooked version.

Made using storecupboard essentials

The skinless masoor daal or the split red lentil cooks very quickly and is a great choice for a quick dish that can be rustled up in next to no time. Perfect for busy evenings, steamed rice will cook alongside this curry and you will have a hearty and delicious meal all ready under 20 minutes.

Traditional Roots

My recipe is something I have been making for a while now and even Aai approves – which is high praise indeed. Ideally, Aai would have me cooked akkhe masoor or the whole masoor – brown with skin and whole. The recipe involves using some of our trademark ingredients like tamarind and freshly grated coconut and the result is a creamy, delicious and moreish daal that warms my soul.

Basic Indian Curry recipe for beginners

My recipe is a perfect for those getting familiar with Indian cuisine . This is one daal recipe you want in your repertoire. Adaptable and highly versatile, you can bulk up this recipe with veggies if you are cooking for fussy little ones. Everything about this recipe is user-friendly. This curry freezes well, make in batches and freeze for busy days.

Quick Split Red Lentil Curry

Manjiri Chinis
Delicious Red lentil curry, easy to prepare, vegan friendly recipe
Print Recipe
Course Main Course
Cuisine Indian

Ingredients
  

  • 1 cup Red lentil washed
  • 1.5 tbsp Sunflower Oil
  • 1 small pinch Hing/Asafoetida
  • 2-3 Kadipatta/Curry leaves
  •  ½ Hirvi Mirchi/ Green Chilli
  • ½ tsp Mohri/ Black Mustard seeds
  •  ½ tsp Jeere/ cumin
  • 2 cloves Lasun / Garlic with skin on
  • A small piece of fresh ginger washed and roughlysliced  – keep mortar pestel handy
  • ½ Laal Kanda/ Large Red Onion chopped fine
  •  2 tsp Garam Masala
  • ½ tsp Halad/ Turmeric Powder
  • 1 heaped tsp Laal Mirchi/ Red Chilli Powder
  • 1 heaped tsp Dhane/Coriander Powder
  • 1 small tomato chopped fine or ½ heaped tbsp canned chopped tomatoes
  • Salt as per taste
  • Water as per the quantity of lentils used
  • Fresh coriander leaves to garnish

Instructions
 

  • Wash the red lentils, drain and set aside
  • Finely chop the red onion
  • Heat oil in a pan
  • Leave the skin on the garlic cloves and smash the cloves using a pestle, remove the skin from the ginger and use a mortar pestle to crush it to release all the juices.
  • When the oil is hot add a pinch of asafoetida, mustard seeds and cumin, once the mustard seeds and cumin begin to pop and crackle, add the garlic, green chilli, curry leaves and the ginger. Remember to use a spoon to scoop all the juice from the crushed ginger into the pan, you don't want to waste all that goregous juicy flavour
  • Tip in the chopped onion, add the corinader powder, garam masala and saute until the onion turns a soft brown colour, keep stirring to ensure the onion does not burn
  • Add the chopped tomatoes and mix well, then reduce the flame and add the washed red lentil
  • Add enough water, cover and cook until done
  • Garnish with freshly chopped coriander leaves just before turning off the gas
  • Serve with steamed pressure cooked rice, always top with a nice blop of puree ghee, a nice cucumber raita will complete the meal

Learn how to make Indian food from scratch with my easy to follow recipes

  • Fresh dill and yellow moong daal recipe
  • Goda sheera/ sooji ka halwa/ Indian dessert
  • CKP Surmai curry
  • Pompfret fry
  • Konbichi khichadi – Prawn khichadi
  • Vaangayche Bharit/ Smoked stuffed Aubergine ( Eggplant/Brinjal) in a thick gravy/ Baingan ka bharta
  • Valache Birdhe – (वालाचे बिरडे) – MADE IN A TYPICAL C.K.P WAY
  • Kairi Panhe/ Aam ka panha – Raw mango summer drink
  • Cauliflower- vatana bhaji – cauliflower and green peas vegetarian side dish
  • Podhnichi khichadi
  • Akkha masoor aamti CKP style / Whole red lentils with skin curry recipe
  • Achari Mutton curry
  • Spicy Chicken curry
  • Egg curry
  • Kadhi – fusion of Punjabi and Gujrati kadhi recipes with vadi’s
  • Upma
  • Gujrati Kadhi
  • Shahi Khichadi
  • Sweetcorn and paneer bhaji/sabzi (vegetable side dish)
  • Tomato and coconut chutney
  • Steamed Idli batter
  • Ragi (Finger Millet) and blueberry pancakes
  • Masala egg omlette
  • Chicken tikka masala
  • Tikka masala curry paste
  • Tawa chicken Frankie roll
  • Chai concentrate
  • Grated carrot salad
  • Strawberry flavoured shrikhand

As part of our #LockdownRecipes, I cooked this live on Instagram and have it saved on my IGTV – do go and have a look, please let me know in comments if you enjoyed watching my very first IGTV video!

My friend and fellow food-blogger Heidi cooked along with me on live from her home kitchen in St.Albans and I was so happy that some of my followers cooked along too. Check out my album Lockdown recipes in my Instagram highlights to see photos of their creations.

And if you do cook to my recipe do snap a picture of your creations and use the hashtag #travelsfortasteblogrecipe and share it to Twitter, Instagram and Facebook and I will re-post it.

Filed Under: Curry - Vegetarian, Food, Indian, Recipe Index

Dill and yellow moong daal recipe

April 14, 2020 by manjirichitnis 12 Comments

Shepu ani moogachi chi Bhaji

My very first memory of eating this dish goes back to when I was in primary school. Back home from a busy day at school , I barely used to manage to wash my hands before running into the kitchen demanding a snack. Aai had cooked up this then strange looking green leafy vegetable with an aroma that was new to me, but it was served with a freshly made Jowar Bhakri, which I absolutely love. I guess it was love at first bite.

Simple, homely, delicious

This bhaji (Marathi for sabzi) is a very traditional dish, part of the Maharashtrian cuisine. Shepu (Marathi for Dill) leaves are known for the string flavour and certain foods, this leafy vegetable can evoke strong emotions. I belong to the camp of people that love this dish.

Traditional cuisine from Maharashtra

Dill and Yellow Moong Dal bhaji – (Shepu ani moogachi Bhaji)

Traditional Maharashtrain recipe using fresh Dill leaves and Yellow Moong daal, tastes great with a Bhakri
5 from 4 votes
Print Recipe
Course Main Course
Cuisine Indian
Servings 2 people

Ingredients
  

  • 1 I bunch Shepu / Dill leaves
  • 3/4 cup Split Yellow Moong daal without skin
  • 1 tbsp Sunflower Oil
  • 1 small pinch Hing/Asafoetida)
  • ½ tsp Mohri/Mustard seeds
  • ½ tsp Jeere/ Cumin
  • 3 – 4 Kadipatta/ Curry leaves
  • 3 cloves Lasun / Garlic with skin on
  • 1 Thumb sized piece Fresh Ale/ Ginger – smashed with a khalbatta – Mortar Pestle
  • ½ Kanda/Red onion finely chopped
  • 2 tsp Hirvi Mirchi/ Green Chilli and Kothimbi/ Coriander leaves paste
  • 1 tsp Laal Tikhat/ Red Chilli Powder
  • ½ tsp Halad/ Turmeric powder
  • 2 tsp Goda Masala
  • 1.5 heaped tsp freshly grated khobra /Coconut

Instructions
 

  • Wash the moong daal and soak it in hot water for a while – until you find the daal begins to soften , ensure it doesn’t totally get soft
  • Meanwhile wash and roughly chop the shepu/Dill leaves and tender stalks – and drain onto a tea towel
  • In a pan gently roast half the chopped onion and the grated coconut, do not allow the mix to to burn – remove from pan and set aside on a ceramic plate to cool
  • In the same pan heat the oil and prepare the phodni/tadka – when the oil heats add the mustard seeds and cumin, when they start to sputter add the garlic cloves and ginger , stir till the garlic begins caramelise
  • Meanwhile remove the daal from the water , drain the water through a colander and pat dry
  • Then add the remaining onion and the moong daal, allow the daal to almost fry but not quite
  • Add the goda masala and cook for about a minute , allowing the goda masala to coat the onion and daal thoroughly
  • Add the green masala, red chilli powder, turmeric, then add the shepu and stir for a while
  • Add the roasted onion and grated coconut mixture, and allow to cook on a low flame.
  • The shepu shouldn’t totally go soft and limp, that means it has overcooked. The daal should be cooked like pasta – al-dente – that means you have got the texture just right. Serve hot with a freshly made Jowar or Bajra Bhakri and some chopped onion.
Keyword Dill, Moong, Shepu

Memories of going to small villages in the interior of Maharashtra years ago, enjoying a hot bhakri made over a stove with a spicy bhaji like this in dim lighting and really enjoying everything that the place has to offer. These and other memories come rushing back to me when I make such recipes. After all, what is cooking traditional dishes, if not a journey to some part of our life, even if it may seem like a whole lifetime away?

Explore more recipes from Maharashtra, India:

  • CKP King Fish curry – सुरमाई चे कालवण 
  • Valache Birdhe – C.K.P style recipe -वालाचे बिरडे
  • Konkani Pompfret Fish Curry पापलेटचं कलवण
  • Prawn Khichadi – कोळंबीची खिचडी

Have you tried any of my recipes? Do let me know in comments, share your photos on social media with me with the hashtag:

I love reading your comments and seeing your photos! Stay Safe and Stay home during this lockdown.

Filed Under: C.K.P recipes, Food, Indian

Creamy Celeriac and smoked Red Pepper Soup

February 24, 2020 by manjirichitnis 18 Comments

A perfect winter warmer

Winter might be on its way, what with milder weather already here but chilly evenings definitely call for a hearty and delicious soup. This time though I had a few red peppers at home and I knew I wanted to smoke them and add them either into a soup or stew instead of my regular dips. So this humble, often ignored root vegetable found its way into my kitchen. Though I have cooked with celeriac in the past, this particular recipe has turned out so well I will be making it over and over again.

Creamy Celeriac soup with fiery spices and smoked red pepper

This soup is a fusion recipe where I use some common methods used in Indian recipes. I choose celeriac because I often walk past in when am shopping for vegetables at our local supermarket or the farmers market but never really bring it home.

Definitely one to save, why not bookmark or print and save this easy to recreate the recipe and you add something new to your weeknight meal plan?

Creamy and moreish Celeriac soup

Flavour Notes

The smoked red pepper and the mild red chilli really packs a punch while the herbs work hard in the background to add delicate undertones which hold their own even with the smoky pepper and healing garlic.

This soup is a brilliant winter warmer and is packed with flavour and healing properties thanks to the turmeric

Suitable for both vegans and vegetarians this soup is really versatile and a meal in itself.

Creamy Celeriac and Smoked Red Pepper Soup

Deliciouslythick and creamy celeriac soup with added flavours from smoked Red Pepper androasted garlic
5 from 8 votes
Print Recipe
Course Soup
Cuisine Fusion
Servings 4

Equipment

  • Oven
  • Any Blender, I use my Froothie Optimum Blender

Ingredients
  

  • 1 Medium sized Celeriac
  • 1 Medium Red Onion
  • 1 Long sweet Red Pepper
  • 5 cloves Garlic
  • 1/2 Mild Red Chilli
  • 1 Sprig of Rosemary
  • 1 Sprig of Thyme
  • 2 Sage leaves
  • 1/2 tsp Cumin
  • 1 Bay Leaf
  • 1 small stick of Cinnamon
  • 1/2 tsp Turmeric powder
  • Mixed Seeds for Garnish
  • 2 tsp Olive Oil
  • Salt as per taste
  • Freshly CrackedBlack Pepper

Instructions
 

  • Wash theceleriac thoroughly, using a sharp knife carefully remove the hard-outer skinand chop into cubes
  • Pre-heatoven to 190 °C
  • Roughly chop the red onion and red chilli 
  • Line abaking tray with foil and place the celeriac chunks, Scatter the thyme androsemary and drizzle some olive oil, sea salt and black pepper. Roast in thepre-hea ted oven for around 40 minutes
  • In the last 20 minutes ofthe roasting process, add the chopped red onion, garlic and chilli. If you donot have an oven, simply roast the chopped red onion and garlic in a heavybottomed pan over a medium flame with some olive oil, add the herbs and the cubedceleriac, sauté,add minimal water and cook with a lid on, until the celeriacis soft.
  • While the celeriac cooksin the oven, wash and pat dry the red pepper. Using tongs place on an openflame, turning frequently to char the outside skin. This will impart a deepsmoky flavour to the sweet red pepper. (I love doing this over charcoal on aBBQ during summer!)
  • Let the red pepper cool, then use the back of a spoon to gently peel off the charred skin
  • Once theceleriac is cooked, set aside and allow to cool enough to add in the blender
  • Blend the roasted celeriac,red onion, garlic and the smoked red pepper. Remove the rosemary and thymebefore adding into the blender. Add just enough water to form a thick grainy mixture.I don’t like to blend too fine, this way the soup has a nice thick texture
  • Heat the remaining Oliveoil In a heavy bottomed pot, sautee the bay leaf and cinnamon stick. Thensputter some cumin and then pour the vegetable mixture from the blender. Addthe red chilli powder and turmeric powder and mix well. Simmer on a low flamefor a few minutes with lid on
  • Seasonwith salt, freshly cracked black pepper
  • Garnish withthe mixed seeds and one sage leaf per bowl. I like to sautee the sage leaf in adrop of olive oil before garnishing – it renders the sage leaf crisp and allits fabulous flavours release into the little oil
  • Serve hotwith crusty bread slathered with lashings of butter or vegan butter

Definitely one of the many recipes that I will be making as part of my batch cooking, this soup makes a tasty lunch box treat. You can get really creative with toppings and to add some more oomph why not try drizzled with some coconut cream on top(vegan option) or if you a dollop of thick set creamy yoghurt.

While you are here, browse through my other Soup Recipes

  • Clear Vegetable soup – Fusion recipe with an Indian twist
  • Red Lentil Soup
  • Tomato and Lentil soupy broth
  • Butternut Squash and lentil soup
  • Chinese chicken noodle soup
  • BBQ Pulled Pork and aromatic noodle soup

I love reading recipes created by my fellow bloggers, so here are some easy to create recipes, do check them out:

  • Cauliflower and sweet potato soup by Mina Joshi of Give me some spice
  • Chickpea and Okra provision soup by Mirelle of Global Kitchen Travels
  • Middle eastern lentil soup by Sandhya of My cooking journey
  • Minestrone Soup by Jyoti of Living smart and healthy
  • Vegan Greek chickpea soup by Priya of I camp in my kitchen
  • Vegan butternut squash and tomato soup by Nayna of Simply sensational food
  • Easy broccoli soup by Heidi of Kitchen talks and travels
  • Thukpa / Veg noodle soup by Renu of Cook with Renu
  • Carrot soup by Mayuri of Mayuri’s Jikoni
  • Thenthuk/ Hand-pulled noodle soup by Shobha of Shobha’s food mazaa
  • Vegan black bean soup by Vandana of Green bowl to soul

Filed Under: Food, Healthy, Recipe Index

Halloween Forgotten Graveyard Cake

October 26, 2017 by manjirichitnis 201 Comments

Halloween is just around the corner and it is a great excuse to get creative with your bakes. ( As if you need any more excuses that the excitement surrounding this year’s GBBO! I can’t wait for the final next week …eeekkkkkk) Because its also half-term, baking with kids around should involve easy recipes and loads of scope for little hands to get involved.

I decided to bake a delicious cake which, am sure little people will love to ‘help’ you bake, especially the chocolatey ‘graves’ that top that cake. This spookalicious Forgotten Graveyard cake depicts an old, derelict graveyard which most times lies forgotten outside a sleepy village. But on Halloween night, a strange grey slime starting sliding across the ground which has suddenly turned a blood red colour ….. all the old coffins are now surrounded by maggots that seem to be growing in numbers. The only witness to these horrors seems to be an old tree trunk and a rickety fence that is falling apart in many places… wait hang on.. what is that? A green alien hand or a zombie crawling out of the slime… who knows what will happen next….. 😉

Brrrr… 🙂 Am sure you and your little helpers can add more spooky effects to the cake! Just let their imagination run wild like I did. But first, let’s get to grips with the basics!

For my graveyard cake slab, I have followed a simple but brilliant Red Velvet cake recipe from here. Their triple-tested recipe is literally fool-proof so that folks like me can bake without worrying about any goof-ups. The only thing I have modified is the cream cheese frosting quantities to suit this particular bake. If you cannot find buttermilk use low fat pouring yoghurt, just add about 50 ml of water to bring up the total volume of buttermilk to 284ml

Halloween Forgotten Graveyard Cake – frosting

Manjiri
Spookaliciouscream cheese frosting in a ghostly shade of grey
5 from 18 votes
Print Recipe
Course Dessert
Servings 4

Equipment

  • Oven
  • Baking Tray
  • Hand held blender
  • Spatula

Ingredients
  

  • 300 gm Icing Sugar
  • 250 gm Unsalted melted butter
  • 250 gm Cream Cheese

Instructions
 

  • Melt the softened unslated butter in the microwave for 30 sec
  • Sieve the icing sugar into a mixing bowl
  • Pourthe butter over it and mix well
  • Add the cream cheese
  • Using a toothpaste add 2 drops of black food colouring and with another toothpick, add 1 drop of ivory food colouring – they mix to give a spooky and slimy grey colour to the frosting
  • Blend into a smooth paste with a hand blender for almost 4 minutes or until the mixture is smooth and the sugar granules are totally mixed into the butter and cream cheese
  • To decorate the cake I only used a small amount and after my nephews had a go at decorating I slathered on the remaining slime all over the cake slab – made for a very happy 2 year old 😉
  • Of you would rather not use up the whole buttercream, simply change the colour to anything you fancy and freeze – keeps for 3 weeks in an airtight box in the freezer
  • To use thaw overnight in the refrigerator and blend for minutes to get the same texture again
  • Once thawed use it all up, do not refreeze
Keyword Halloween Cake

For the chocolate coffins:

Chocolatey coffin shaped cake toppers

Manjiri
Unleashyour creativity by mixing up the fillings and flavours for each cchocolate coffin!
5 from 18 votes
Print Recipe
Course Dessert

Ingredients
  

  • 1 Milk chocolate bar
  • Mixed nuts roughly chopped

Instructions
 

  • Break up the chocolate bar into a glass bowl and place it over a vessel containing boiled water
  • Use a spatula to mix in a handful of roughly chopped mixed nuts into the chocolate
  • If you want to use any strong flavours then use a bar of chilli or salted caramel flavoured chocolate or any flavour that takes your fancy
  • Spoon mixture into coffin shaped moulds and allow to set in the refrigerator for atleast 20 minutes
  • Once set, they should come off the mould pretty easily
  • Place them on the graveyard cake however you like
  • This mixture makes 6 coffin shaped chocolate cake toppers
Keyword Halloween Cake

To make the alien hand I used a tiny amount of green coloured sugar frosting and ‘painted’ nails using black food colour and a toothpick. For the tree stump I have used a Cadburys flake and for the chocolate fence surrounding the graveyard perimeter, I used mint chocolate sticks. A small amount of cream cheese frosting applied using a toothpick serves as edible glue to attach the sticks to the sides of Forgotten Graveyard cake. The ‘maggots’ on the graveyard cake are simply shaved chocolate curls.

What I really want to mention here is though that I used my new OXO non-stick pro cake tin and am very happy with the result. The tray is sturdy and my cake came off very easily, thanks to the two-layer coating which is PFOA-free, and ceramic-reinforced. This also makes this gorgeous cake tin scratch, stain, corrosion and abrasion resistant.   I didn’t need to use baking parchment – which I find very fiddly. The reason the cake came off so easily was the beautiful micro-textured pattern which allows for even baking.

And after my cake completely cooled I moved it to my superb new OXO non-stick Pro commercial grade baking plate. This wide baking sheet gave me enough surface area, around the bake to decorate and display my creation, making it really easy to photograph it too. Spreading the grey ‘slime’ cream cheese frosting was a doddle thanks to the handy OXO bent icing wand.

Image courtesy OXO

Now if you are wondering how you can get your hands on these gorgeous OXO non-stick baking accessories, I have some exciting news for all of you. One of you can win a set of baking gear from OXO worth £50 as a special festive treat! How? All you need to do win this cool bakeware bundle worth £50 from OXO is to enter the giveaway below:

a Rafflecopter giveaway

Good Luck!

CONGRATULATIONS to the winner Sidrah A and Thanks to everyone who participated!

Please have a read through the Terms and Conditions below:

  • One lucky winner will be picked automatically by Rafflecopter.
  • Deadline for entering this contest is 26th Nov’ 2017 midnight GMT.
  • Entry is open only to residents of the U.K, except Scotland and Ireland.
  • All entrants must be 18 years old and above.
  • Increase your chances of winning by visiting daily and tweeting out the pre-recorded tweet, provided you have completed all other steps the first time when they enter.
  • The giveaway prize as mentioned is a bakeware bundle worth £50 from OXO consisting of a Non-Stick Pro 12 Cup Muffin Tin, 11″ Balloon Whisk, 7 Piece Measuring Cup Set and a Bent Icing Knife.
  • Neither OXO, nor I am liable for any damage of giveaway prize in transit.
  • Please allow a minimum of 15 days for delivery of the prize, which may reach earlier or later. The giveaway prize will be sent directly by OXO.
  • The prize is as stated: it is non- transferable and no cash or any other alternatives are available.
  • I retain the right to DISQUALIFY any entrant who does not complete all the steps mentioned above.
  • The winner will be notified on 27th Nov’ 2017  on Twitter by me and here on my blog post. I shall tag the winner on Twitter via their twitter id. If you are declared as the winner you agree to allow me and OXO to contact you via email id and share your details with OXO who will arrange for the goody bag to be sent out to you, to have your name announced here on my blog post and on Twitter.
  • If the winner fails to respond by 30th Nov’ 2017  then another winner will be chosen at Random.

*With thanks to OXO. *Sponsored posts help me keep my blog going and I can continue sharing fun recipe ideas with all of you.

NEED MORE RECIPE INSPIRATION TO GET BAKING?

Why not check out my other recipes here:

  • Choco-chip cookies to kill insomnia and cure heartache
  • Basic Chocolate Cake with Frosting
  • Sundried tomato and chilli spiced bread  
  • Banana Loaf – Mary Berry’s recipe
  • Cinnamon-pecan Gluten-free coffee cake

Filed Under: Baking, Cakes, Food Tagged With: spookalicious Forgotten Graveyard cake

Paneer Firecracker Parcels

October 12, 2017 by manjirichitnis 6 Comments

A delicious paneer starter for special occasions

 The countdown to the most opulent and bright Hindu festival of the year has begun. DIWALI – the festival of lights is knocking on our doors. Delicious spicy shredded paneer bhurji encased in a delicate filo pastry parcel and baked to just the right temperature. These bite-sized mini parcels of deliciousness pack a punch of flavour and are certain to become a crowd-pleaser in no time. These mini ‘firecrackers’ explode when bitten into engulfing one’s palate in a riot of beautiful flavours and textures.

Easy Vegetarian Party food recipe, a sure-fire crowd-pleaser

A great recipe to rustle up quickly and impress guests, perfect for both at a planned party or for surprising those guests that drop in unexpectedly. And with ASDA by my side, I can bring home all these beautiful ingredients and unleash my creative side in the kitchen. It also gives me an opportunity to save some precious time and spend it with those that matter most – my family – and celebrate this amazing and lively festival with pomp and pageantry – at home.

Paneer Firecracker Parcels

PANEER FIRECRACKER PARCELS

manjirichitnis
Delicious, Vegetraian and festive this is a great recipe torustle up quickly and impress guests, perfect for both at a planned party orfor surprising those guests that drop in unexpectedly.
Print Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Course Appetizer
Cuisine Fusion Indian
Servings 6 people

Equipment

  • Pan, Oven

Ingredients
  

  • 250 grams Paneer
  • 2 sheets Filo pastry
  • 1 handful cashews and almonds for purée
  • 2 Red onions medium sized
  • 1.5 small juicy sweet tomatoes
  • 2 Sweet Peppers (small, sweet crunchyones)
  • 2 tbsp Tomato purée
  • 4 tbsp Oil
  • 1 small pinch Asafoetida
  • 1/2 tsp Cumin (jeera)
  • 2 Green chillies
  • 1 tsp Red chilli powder
  • 1.5 tbsp Ginger garlic paste
  • 2 tsp Garam masala
  • 2 tsp Coriander powder
  • 1/2 tsp Black pepper powder
  • 1/4 tsp Kasoori methi
  • 2 tbsp finely chopped fresh coriander leaves
  • 1/2 tsp salt or as per taste
  • 2 tbsp Ghee (clarified butter)
  • 1 handful Almonds + cashew nuts +Raisins ( for garnishing)

Instructions
 

  • Grate the paneer to get longcheese like curls, set aside
  • Soak a handful of cashews andalmonds in warm water, it becomes easier to peel off the skin, peel and leavethem to soften in lukewarm water. Once they soften, make a thick smooth pasteof the cashews and almonds. Set aside
  • Remove the seeds and thenroughly chop the tomatoes
  • In a heavy bottomed pan heat 1tbsp oil, then reduce the flame and add a pinch of asafoetida and 1/2 tspginger garlic paste, roughly chopped tomatoes, 2 tbsp tomato puree, 1/2 a green chillies chopped roughly, 1/4 tsp black pepper powder
  • Cook on a medium flame forabout 2 mins, stirring to ensure the paste doesn’t burn or overcook
  • Remove this mixture fromthe pan and allow to cool, once it has cooled down blend the mixture tomake a thick paste. Add 1 tbsp water to blend to a smooth consistency
  • Meanwhile, start on the peppers by removing all the seeds andfinely chopping the sweet peppers into tiny bite-sized cubes,similarly chop the red onions very fine. Set aside
  • In the same pan add 3tbsp oil, when the oil is hot sputter some cumin seeds and add 1/2tsp  ginger garlic paste, reduce the flame
  • Then add the chopped onions andreduce the flame to low, allow the onions to brown slightly while stirringoccasionally
  • Now add the dry powdermasalas (garam masala, 1/4 tsp black pepper powder, red chilli powder,coriander powder) and saute well until the onions are reduced and releasea strong aroma. To ensure the onions and masalas don’t burn, stir occasionallywhile they reduce
  • To this, addthis cashew-almond paste and the thick tomato mixture and mix wellThen add in the chopped sweet peppersand cook them until they begin to soften.
  • Now add in the gratedpaneer, turmeric powder, kasoori methi and finely choppedcoriander leaves. Cook on a low flame until the mixturethickens it looses all its excess moisture. Do not cook with a lid on, do notadd water and ensure that you stir occasionally
  • Allow this mixture to cool completelyand then rshapeinto tiny bround balls. On a baking sheet lay open the filopastry pack and use two sheets to make a strong outer covering
  • Cut the sheet using a pizzacutter into large rectangles. If you find this fiddly place the sheet on amuffin tray and cut using a scissor
  • Drizzle some melted butter or use anoil spray to line the inside of the sheets
  • Add one small paneer mixture ballinto each filo rectangle and gently fold to make a neat parcel, spray someoil over this and cook in a pre-heated oven at about 150 deg cel (fan oven). Keep an eye so that the outer filopastry does not burn
  • While this is in the oven heat gheein a small pan and add the raisins, they are ready when they begin to swell insize, then dunk in some skinless whole cashew nuts and skinless whole almondsfry them in the ghee too, once done, remove and set aside
  • When the parcels turn a toasty lightbrown colour on the outside, they are done, remove and serve on a prettyplatter on a bed of chopped coriander, sprinkle ghee roasted nuts on top tomimic tiny jewels
Spicy paneer bhurji encased in delicate filo pastry parcels

This dish is meant to tease the palate before a festive meal. The vibrant spices ensure an explosion of flavour and the rich cashew-almond paste adds a regal twist which also balances the flavours ensuring those who are not partial to heaty spices can savour this dish too. Congratulations – you have in your repertoire a cracking crowd-pleaser recipe. Now all you need to do is to go stock up that list of ingredients 😉 – time crunch? No problem – shop online!

Spicy paneer bhurji encased in delicate filo pastry parcels

ASDA has some really cool offers for Diwali, why not check out the special Diwali offers here before you head out to ASDA?  I have stocked up on oil, ghee, spices and a few store cupboard essentials – after all, it helps to have time-saving tricks up our sleeve!

*With thanks to ASDA. As always, all opinions expressed are always my own.

Filed Under: Food, Indian, Recipe Index Tagged With: ASDA Diwali, autumn, celebrate, celebration recipes, cottage cheese, Deepavali, Deepawali, Diwali 2017, Diwali Food, Diwali in London, Diwali in the U.K, Diwali recipes, festive recipes, Indian Food, Indian recipes, paneer, Paneer Firecracker Parcels, spicy vegetarian starter recipe, starter recipe, the festival of lights

Cinnamon Pecan Gluten Free Coffee Cake

March 2, 2017 by manjirichitnis 2 Comments

Cake! Brilliantly easy afternoon tea cake with crunchy pecans and lots of cinnamon. Plus it’s Gluten-Free!

After a really long time, today I felt like baking a really big cake. Sometimes the desire to bake just takes over and then I have to get all my baking paraphernalia out and just enjoy the process. This classic coffee cake is what we in the U.K would serve for afternoon tea and doesn’t actually contain coffee. It is a modified recipe for a classic sour cream coffee cake.  This cinnamon pecan coffee cake is not also gluten-free.

I am particularly pleased with the outcome of this one because I literally just threw things together and poured the entire cake mixture into my lovely removable bottom cake tin.

The idea of a cinnamon pecan coffee cake had been dancing around in my head for a few days now after I found an easy recipe on Betty Crocker. But of course, I had to tweak the ingredients and swap a few things here and there. I also prefer cakes just as they are minus the fuss of drizzle or icing or anything terribly fancy. Or maybe I am just lazy like that 😉

Another reason I am rather pleased with the outcome of this bake is that I have been working with alternative flours for a while now. Ever since I made these fluffy GF, dairy-free finger millet pancakes with no eggs and no refined sugar almost 2 years ago, I have made many more things using various flours.

I currently am rather obsessed with Teff flour and have even made some very yummy pancakes with them. But unfortunately haven’t been able to get the recipe up on time for Pancake Day today! And though I have finally managed to finally get back to blogging after a hectic but fun 3-month project, I still have to get all my ducks in a row. Looking for healthy pancake recipes? Try my Finger millet and blueberry GF, dairy-free and refined sugar-free, eggless pancake recipe, or why not try my mixed flours amaranth and finger millet mixed berry GF pancakes recipe – which is also dairy-free and eggless and can be made vegan!

So this baking session also gave me an opportunity to finally try the sample of gluten-free self-raising flour sent to me by the lovely Vicki or ‘Free from Fairy’. I too have studied Biochemistry after my B.sc in Lifesciences. I didn’t pursue my research in Biochemistry though as I did my MBA in Marketing and life took me on another track. But I have always loved reading about and understanding the science behind food and various ingredients.

And I am very satisfied with the consistency and results with Vicki’s fabulous blend of self-raising flour – Gluten-free whole grain which is also rice-free and has a mix of teff, sorghum, and buckwheat. All of these flours I love working with!

So here is my version of the recipe, I do hope you make this cake and enjoy it with your afternoon cuppa as it is ‘Time for a cuppa’ Day – a week where the charity Dementia, U.K raise awareness and support fund-raising activities. Also, it was St. David’s day yesterday, and yes I love the google doodle but I am also happy that I have been to Wales four times in the last six years – that’s a lot! Lucky me, twice to enjoy my stay and do every a food blogger would love to do, with some really good blogger friends and the other two times to explore the beauty of Wales and relish the food.

I have used Fairtrade dark chocolate in my recipe as 27th Feb was the start of the Fairtrade Fortnight. I met and spoke to many interesting brands at the Fairtrade Christmas show last year in July in London, more on that in another post coming soon.

But both A and me, are very drawn to Wales, especially to Snowdon. I did start writing a series of travel posts about our Welsh adventure but never really managed to publish all my posts. Why not have a look at what we got up to at Holyhead in my post here and also check out the breathtaking views from Southstack lighthouse in my post here?

Lastly, I swapped sugar with Natvia, so all these swaps make it a healthy bake right 😉 Definitely lighter on the conscience, in moderation of course!

Cinnamon Pecan Gluten Free Coffee Cake

Manjiri Chitnis
Classic coffee cake recipe with tweaks –
An easy toput together cake recipe, a quick bake for afternoon tea, an all-rounder, getsfull marks for being easy, quick, GF and fun to make!
Print Recipe
Prep Time 30 minutes mins
Cook Time 1 hour hr
Course Dessert
Servings 15 pieces

Equipment

  • Oven
  • Baking Tray
  • Hand-held blender/ Food processor/ Mixer/ Stand Mixer
  • Spatula
  • Measuring spoons
  • Large Mixing Bowl
  • Sieve

Ingredients
  

For the Cinnamon Pecan Gluten Free Coffee Cake

  • 3 cups Free from Fairy's self-raising flour i.e 385 grams
  • 1.5 cups sugar substitute like Natvia
  • 1.5 tsp Baking powder
  • 1.5 tsp Baking soda
  • 3/4 tsp Salt
  • 3/4 cup Unsalted Butter
  • 3 Eggs
  • 1.5 cups Soured Cream
  • 1.5 tsp Vanilla

Instructions
 

  • Chop the pecans roughly and add to a small bowl. Break the dark chocolate bar into small pieces by hand. Mix the cinnamon powder and brown sugar and set aside
  • In a large mixing bowl sieve, the flour, and the sugar – just to ensure no lumps go into. Add the baking powder and baking soda, softened unsalted butter, vanilla and eggs did not use an electric mixer just used a large spatula and mixed the whole thing together well until a proper thick mix was formed. Then I added in the soured cream and mixed well again
  • Now pre-heat the oven to 180 degree Celsius
  • Grease a 12'' cake tin using a generous blob of the unsalted butter and pour enough cake mixture to make a thin layer then sprinkle some of the pecan mixture. Repeat at least 3 times until all the cake and pecan mixture is alternatively used up
  • Bake in the centre of the pre-heated oven at 18 degree Celsius for one hour
  • Check using a toothpick or a thin knife to check if the cake is done by inserting it into the middle of the cake. If it comes out clean then the cake is done
  • Place the cake tin on a wire rack and allow to cool completely before releasing the removable base of the tin
  • Serve with freshly brewed tea
  • Stores well in the refrigerator for at least a week in an air-tight tin
Keyword Gluten-free cake

This cake contains soured cream and I wouldn’t keep it for longer than a week refrigerated but would love to hear from you if you have stored it longer and how.

Happy Baking!

NEED MORE RECIPE INSPIRATION TO GET BAKING?

Why not check out my other recipes here:

  • Choco-chip cookies to kill insomnia and cure heartache
  • Basic Chocolate Cake with Frosting
  • Sundried tomato and chilli spiced bread  
  • Banana Loaf – Mary Berry’s recipe
  • Halloween forgotten-graveyard cake

Filed Under: Baking, Cakes, Food

BBQ pulled pork and aromatic Noodle soup

February 25, 2017 by manjirichitnis 12 Comments

Enjoy summery flavours mixed with a warming aromatic bowl of spicy noodle soup with Iceland Foods new BBQ Mississippi pulled pork from the World Famous Foods range

Winter evenings in February are always unpredictable, even though some days are warm, evenings are always chilly. During transition periods the trio of cold, cough and flu makes an appearance. At such times I mostly crave a hearty filling bowl of soupy noodles with a spicy zing and yesterday I had the perfect excuse – a chilly evening -and a freezer full of frozen delights from Iceland Foods World Famous Foods range. I cannot resist juicy BBQ pulled pork and thought an aromatic warming noodle soup topped with BBQ pulled pork was an apt choice – soup to warm your cockles and BBQ flavours to welcome the new season which is just around the corner.

Isn’t it great that you can enjoy summery flavours from across the world at any time you please by just stocking up your freezer with these delightfully diverse and flavoursome foods? The sheer convenience of having the #PowerofFrozen at your fingertips allowing you to create a whole host of budget-friendly, tasty meals that not only you and your family can enjoy but are perfect crowd-pleasers.

To make their frozen range even more convenient is the Chilled Life on the products, which clearly states how long a product can stay in the fridge to ensure that its high quality and taste are not impacted. The smart way to free up precious freezer space especially in the summer!

To make the meal healthy I used zero fat, low calorie and low carb, gluten-free noodles, and very little oil on high heat. You could swap the oil for a 1 cal oil spray too.

BBQ pulled pork Soup with aromatic low-carb, GF noodles

Iceland Foods has re-christened their slow-cooked range as the World famous foods range.

BBQ pulled Pork and aromatic noodle soup

Manjiri Chitnis
Easy recipe for Smoky BBQ pulled Pork in a delicious aromatic noodle soup
Print Recipe
Course Main Course
Cuisine Chinese
Servings 2 People

Equipment

  • Oven
  • Wok

Ingredients
  

  • 550 grams BBQ Mississippi Pulled Pork
  • 350 grams Beef stock from a 450 gm shop bought jar
  • 240 grams gm of mixed tender stem broccoli green beans, pak choi
  • 2 tbsp sesame oil
  • 1 pack bared naked noodles
  • 1/2 thumb-sized Cinnamon stick
  • 1/2 thumb-sized Ginger – peeled and sliced
  • 1/2 Thai red chilli – thinly sliced
  • 1/2 a stick of fresh fragrant lemongrass
  • 1/2 a medium sized red onion sliced lengthwise
  • 3-4 cloves of garlic deskinned and smashed roughly with the flat end of a knife
  • a pinch of brown castor sugar
  • Handful of fresh coriander roughly chopped
  • Some fresh chopped spring onion to garnish
  • 1 lime sliced into wedges
  • 2 medium boiled eggs

Instructions
 

  • Defrost the BBQ Mississippi pulled pork in the refrigerator for 24 hours before use
  • Place for 40 mins at 180 °C in a pre-heated oven
  • While the pork is heating in the oven, start with the noodle preparation
  • Heat a wok on medium heat
  • When the wok is hot add sesame oil and add the cinnamon, garlic, ginger and red onion
  • Cook on medium heat until the garlic and red onion turn a nice brown, then add the green beans and broccoli
  • Stir fry the green for about a minute on medium low heat before pouring in the beef stock
  • Add some water to thicken the stock if it is too thick and then added the cooked noodles. Throw in the sliced lemongrass stalk and sugar
  • If you are using noodles that need to be cooked beforehand, simply follow pack instructions.
  • I used Barenaked Noodles as they are zero fat, low in calories and extremely low carb
  • Add the pak choi and cook covered on a low heat for about one minute
  • To serve, add the noodle soup in each bowl then garnish with fresh coriander and some chopped spring onion. Place about 2 heaped tbsp of pulled pork in each bowl
  • Serve with a wedge of lime
  • Serve hot
BBQ Mississippi Pulled Pork
BBQ Mississippi Pulled Pork
BBQ Pulled Pork aromatic spicy noodle soup

Both hubby and I loved the thick and flavourful rich BBQ sauce and used some of the leftover sauce to drizzle over mushrooms stuffed with mature cheddar and oven cooked with just a spritz of chilli garlic oil – the result was mouth watering!

BBQ Pulled Pork spicy noodle soup

The entire range of World famous foods is available in stores at Iceland Foods from 20th Feb’17. The World famous range includes: Hoisin Duck Wings, OHSicilian Half Chicken, BBQ Mississippi Pulled Pork, BBQ Texan Down & Dirty Pulled Brisket, BBQ Memphis Baby Back Ribs, Minted Lamb Shanks, Garlic & Rosemary Lamb Leg. To find out more head to the Iceland Foods site here.

LOOKING FOR EASY TO MAKE, DELICIOUS SOUP AND STEW RECIPES? WHY NOT BROWSE THROUGH SOME OF MY EASY TO FOLLOW RECIPES:

  • Creamy celeriac and smoked red pepper soup
  • Clear Vegetable soup – Fusion recipe with an Indian twist
  • Red Lentil Soup
  • Tomato and Lentil soupy broth
  • Chinese chicken noodle soup
  • Butternut Squash and lentil soup

This post was commissioned by Iceland Foods. As always all opinions are always my own.

Filed Under: Food, Meat, Product Reviews, Recipe Index, Soups Tagged With: #poweroffrozen, BBQ Memphis Baby Back Ribs, BBQ Mississippi Pulled Pork, BBQ Pulled Pork aromatic spicy noodle soup, BBQ Texan Down & Dirty Pulled Brisket, Chilled zero fat, Garlic & Rosemary Lamb Leg, gluten-free noodles Life, Hoisin Duck Wings, low calorie and low carb, Minted Lamb Shanks, OHSicilian Half Chicken, World famous foods range

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