Travels for Taste

Tales of travel and food with a touch of spice

Korean Beef stir-fry

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What is one to do when left with a gorgeous cut of meat? Well other than eat it as is, would have been delicious given the meat in question was a 300 gm rump of steak with a fabulous chimichurri sauce. But I had other plans for the leftover steak. ( Where did I order this gorgeous steak? It was at CAU in Blackheath where I was invited for an Argentinian Street Food Masterclass where I learnt how to make empanadas and sampled some amazing authentic Argentinian cuisine. CAU group of restaurants is raising funds for the charity Action Against Hunger with the launch of #CAUnival a month-long celebration of  ‘Friend’s Day’ or Dia do Amigo. Read all about it here )

The thought of a spicy Korean beef stir fry served with a comforting bowl of rice was very appealing. I wanted to ensure that I made the most of the succulent medium-rare cooked beef and gave the vegetables just the right amount of flavour without any flavour overpowering the already moreish chimichurri dressing.

Korean Beef Stir Fry

Korean Beef Stir Fry

Easy beef stir fry
Print Recipe
Course: Main Course
Ingredients Method

Ingredients
  

  • 250 grams Beef in this case I used leftovers from a medium-rare cooked steak with a chimichurri sauce
  • 2 tbsp Sesame Oil
  • 2 – 3 cloves Garlic
  • 1/2 Red Thai chilli
  • 250 grams Vegetables carrots sliced into ribbons, green beans, bok choy
  • Chopped fresh spring onion to garnish
  • 1 tsp Red Chilli Flakes
  • Salt to taste

Method
 

  1. Slice the beef thinly and set aside soaking in the chimichurri dressing
  2. Remove the skin from the garlic cloves
  3. Heat the sesame oil in a large wok and fry the garlic cloves in the hot oil until it just begins to brown. Sprinkle the dried red chilli flakes into the hot oil
  4. Then add the chopped red chilli and add in the carrots followed by the beans, allow them to cook ensuring the vegetables still have a bite in them. Stir in the soy sauce and season with a little salt
  5. Remove the vegetables and set aside in a bowl with a lid
  6. Then add the sliced beef into the wok and stir fry on heat for under a minute as the beef is already almost cooked
  7. Now reduce the heat to a minimum and add in the vegetables, add the bok choy and drizzle the chimichurri sauce over this. Mix everything well together
  8. Remove from the wok and serve with the steaming hot sticky rice. Garnish with chopped spring onion for a fresh, crunchy garnish

Argentinian Lomito Steak with Chimichurri
Argentinian Lomito Steak with Chimichurri
Garlic,red chilli and dried chilli flakes in sesame oi
Garlic, red chilli and dried chilli flakes in sesame oil
Mixing the vegetables and the stir fried beef
Mixing the vegetables and the stir-fried beef

Notes

  • The chimichurri contains paprika, garlic, parsley, tangy vinegar and oil. Packed with favour this Argentinian steak sauce pairs surprisingly well with the spicy Korean flavours of the stir fry.
  • If you are serving the Korean beef stir fry with steamed rice then leave it to cook before starting on the beef, so that it is ready soon after the beef is done.
  • Light soy sauce has less salt content that’s why I generally prefer it over dark soy sauce
Korean Beef Stir Fry
Korean Beef Stir Fry

Chicken Tikka Masala – Air-Fryer

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Friday nights – when all you want to do is get home, put your feet up and watch some telly while tucking into your favourite takeaway.

Chicken Tikka Masala
                                                                             Chicken Tikka Masala

But here are some staggering facts about the eating habits of Britons and how many calories are consumed on an average with a takeaway meal. According to Tefal’s ActiFryday Report:

  • From a study of the 5 most popular dishes, it was found that the nation consumes 12,400 tonnes of saturated fat through takeaway’s alone.
  • Brits eat up to 2900 calories and 161 grams of fat in their most popular takeaway meal.
  • Friday is the most popular day to order.

Not surprising then the survey revealed this shocking statistic –

BRITONS FEAST ON MORE THAN 12,000 TONNES OF SATURATED FAT FROM TAKEAWAYS EACH YEAR

Am sure you are as shocked after reading these statistics as I was. So naturally when Tefal asked me to take on their Actifryday challenge – to swap a typical Friday night takeaway for a healthier alternative –  I was in.

Tefal Actifry XL
Tefal Actifry XL

I decided to give the Chicken Tikka Masala recipe that they sent me a go. Why? Because  I have always been very intrigued by the recipe for Chicken Tikka Masala – a dish that I only ate when I first came to the U.K a few years ago. CTM, as it is popularly called, is, without doubt, the nations favourite British-Indian curry. Part of its popularity is attributed to the fact that its origin is quite disputed and many have staked a claim as to the dish being their own invention. While some believe that it was dish born out of necessity to satiate the British palate’s need to serve chicken in a gravy which can be mopped up with naan or rice, it is also believed that it is a variation of butter chicken. Many also firmly believe that it’s rooted like in Mughlai cuisine and it was one of the many culinary inventions that were born to suit the English palate when the migrant population from post-partition India, Pakistan and Bangladesh came into Britain. Of course, I was not going to follow the recipe without making some changes of my own. I normally make all my own masala’s and marinades from scratch and all of them can be stored and/ or frozen to be used later. I used half of the tikka masala paste I made and froze the rest. Find my easy recipe for tikka masala on my blog here.

Tikka Masala Paste
Tikka Masala Paste

Since this is a recipe which aims to reduce the fat content the double cream that normally goes in the curry is replaced by low-fat natural yoghurt. Figuring out how to use my new Tefal Actifry XL was not difficult at all and the instruction booklet is quite simple to follow too. Once the removable parts have been hand washed and dried completely, I set about making a Chicken Tikka Masala. Here is my modified version of the Chicken Tikka Masala recipe:

Manjiri Chitnis

Chicken Tikka Masala – Air Fryer Recipe

Make a lighter version of this hugely popular Indian dish and create your own 'fake'away with my easy to follow recipe for my homemade Chicken Tikka Masala, the air-fryer version
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 people
Course: Main Course
Cuisine: Fusion Indian
Ingredients Equipment Method

Ingredients
  

  • 500 g boneless skinless chicken breasts cut into 2cm pieces
  • 100 g Tikka Masala curry paste
  • 2 pots 150g size natural low-fat yoghurt
  • 1 ActiFry spoon of vegetable Oil
  • 1 Large finely chopped onion and made into a thick paste
  • 390 g canned premium chopped tomatoes made into a puree
  • 1 chicken stock cube
  • 1 onion gravy flavour pot – I used Knorr
  • 1/2 tsp of smoked paprika
  • 150 ml of water
  • 1/2 teaspoon of sugar – I used a substitute -Natvia
  • 2 teaspoons on lemon juice
  • Salt as per taste
  • Handful – Fresh coriander leaves – chopped fine – to garnish

Equipment

  • Air-Fryer

Method
 

  1. In a large bowl mix the Tikka Masala paste with 4 tablespoons of yoghurt. Add the chicken in the coat then cover. Leave the marinate in the fridge for at least 4 hours or ideally overnight – this will ensure the flavours have really seeped in, into the chicken
  2. Heat oil in ActiFry for 2 minutes. Add the onion paste and cook for 5 minutes. I simply chopped the onion fine in my food processor and sprinkled some water to give it movement and gave it 2 spins at low speed. The result was a thick onion paste which is a much better way to use the onion in this recipe in the Actifry
  3. Add the marinated chicken and cook for another 10 minutes. This ensures that the Actifry is hot enough to bruise the ends of the chicken giving it a similar treatment to what the griddle pan will. But of course, the bruising is minimal and cannot be compared to grilling the meat. But this is where the addition of smoked paprika in the chicken tikka paste plays a big role as it works with the chicken and the cooking process to impart a much better smoky effect than without
  4. In a small glass bowl crush the chicken stock cube, add the onion gravy flavour pot and smoked paprika and pour 2 tbsp of hot water. With the back of a spoon mix well until a thick paste is formed
  5. Add the tomato puree, the mixture with the stock and water cook for another 10 minutes. Add salt to taste but keep in mind that the chicken stock cube contains a lot of salt, so taste some of the gravy base before adding additional salt
  6. Remove the CTM into a bowl and then stir in remaining yoghurt. Then add the sugar and mix well
  7. Add the lemon juice mix well and top with a handful of freshly chopped coriander leaves
  8. Serve with steaming hot basmati rice, jeera rice or naan

If you would like to view the original recipe from Tefal click here. To save time you can purchase the tikka masala paste too.

Chicken Tikka Masala
Chicken Tikka Masala

Both hubby and I were quite satisfied with this low-calorie version of CTM and it definitely can hold it’s own in terms of taste. Of course, the texture of tandoor grilled chicken tikkas and the unmistakeable creaminess of double cream is missing. But it’s a win-win on 2 very important factors :

  • Saving on unnecessary calories from the grease and oil from a takeaway. Thus eliminating the risk of eating artery-clogging saturated fats.
  • Tefal Actifry is easy to use and very easy to cook in. With a little effort and planning it’s not at all difficult to produce a delicious curry – a healthier alternative to your takeaway- at home.

The Tefal ActiFry Express XL is available from John Lewis RRP £249.99, subject to availability and price may differ.

*With thanks to Tefal for sending me a Tefal Actifry XL for review. No request was made for a positive review.No monetary compensation was provided. As usual, all opinions expressed here are entirely my own.

Chicken Tikka Masala
Chicken Tikka Masala

Tikka Masala curry paste

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Chicken Tikka Masala is the poster child for British Indian cuisine and definitely tops the list of the nation’s favourite curry. CTM as it is popularly known as is also the top choice for a Friday Night takeaway when ordering in Indian food.

Like any good curry, it’s best to use a homemade marinade, so if you can spare some time, it’s best to make your own tikka curry paste. I made mine and here is a simple recipe that you can use. The quantity is enough to marinade 1 kilo of skinless, boneless chicken breast pieces. I used 5000 gm of chicken for my CTM so the rest is in my freezer and can continue to live there for at least 2 months – I don’t think it will though because am sure the craving for a curry can strike sooner rather than later. Actually the tikka paste can be used as a starter marinade for grilled chicken kebabs as that is what is the basis of a good CTM. Or can be used for marinating even meat or fish to grill or as part of a curry dish.

Manjiri Chitnis

Tikka Masala curry paste

Print Recipe
Course: Ingredient
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 2 tsp oil
  • 1 bay leaf
  • Half a red chilli de-seeded
  • 2 medium-sized Kashmiri chillies
  • 2 heaped tsp ginger garlic paste
  • 2 heaped tbsp garam masala
  • 1 tbsp coriander and green chilli puree
  • 1 tsp turmeric
  • 1 tsp roasted cumin powder
  • 1 tsp roasted coriander seeds powder
  • 1/2 tsp smoked paprika
  • Salt as per taste

Method
 

  1. In a small saucepan heat the oil
  2. Reduce the flame to a minimum then add the bay leaf and the dried red Kashmiri chillies, which add flavour and colour and not heat.
  3. Then add in the ginger-garlic paste. Stir for 30 seconds before adding in the garam masala, that will allow the ginger garlic paste to mix well with the hot oil but prevent it from drying up the oil.
  4. Once the garam masala is mixed well with the paste and the oil add the screaming dry spices and mix well. Allow to cook on a very low flame for under a minute and then add the coriander and green chilli puree. (Again, I make my own puree – simply spitz 2 large bunches of fresh coriander leaves with two small Indian green chillies, add some water in a small food processor to make a thick puree. This can be frozen and used for many curries and sabzi’s or bhajee’s as we call them in Marathi. I store mine for upto 3 weeks)
  5. The smoked paprika will work with the chicken while making the curry and impart a fabulous smoky flavour that is hard to miss.
  6. Allow the paste to cook for about 2 minutes, stirring occasionally to ensure it does not burn or become too dry.
  7. The water content in the coriander and green chilli mixture will totally dry out and you will be left with a dark reddish-brown paste

Looking for an easy yet delicious Chicken Tikka Masala recipe to make at home? Try my super-easy Air-Fryer Fakeaway version here and let me know what you think of it in the comments below!

Tikka Masala Paste
Tikka Masala Paste

Like any marinade, there are many things that been added or omitted according to one’s preferences. For example, the red chilli can be eliminated to reduce the heat. A small pinch of sugar can be added to balance out the green chilli too. Also, a small amount of water can be sprinkled to give the paste a more fluid consistency if required.
I use the dried Kashmiri chillies and the bay leaf later in the curry base and did not purree the tikka paste further. Why?  Because the garam masala already contains both these spices. After marinating the chicken with the paste, the same Kashmiri chilli and the bay leaf can be added to the hot oil, to impart fragrance and colour.

Tikka Masala Paste
Tikka Masala Paste

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.

Spiced Pink Gin Cocktail Recipe

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Refreshing and Delicious, easy Spiced Pink Gin cocktail recipe

Today is World Gin Day and a Saturday and it’s summer, can’t think of a better excuse to mix up some fabulously fragrant summer cocktails and share with a few friends! After all, can be anything more English than a fruity gin and tonic? Think Not!

So get your cocktail shakers ready for my crazy new cocktail which I have chosen to christen as the ‘Bombay Fever Pink Gin’.

This recipe is an offshoot of the iconic Pink Gin cocktail. Originating in Cuidad Bolivar – earlier known as Angostura, the capital of Venezuela’s Bolivar state, this cocktail rose to fame in England in the mid-19th century.

The cocktail is normally made with 4 parts of pink gin and a dash of the angostura bitters. Also a lime rind is added into to allow the oils to infuse into the drink. Served in a chilled highball glass with lots of ice and tonic water it makes for a refreshing and citrusy drink. I always avoid sweet tonic water as it defeats the purpose of adding the bitters. But to each his own and even sweet tonic water works.

I wanted to add a bit of extra spice (always works for me) into the recipe so I decided to crush some red peppercorns and slit a red chilli in the middle and hang it on the side, slowly adding its pungent heat into the drink.  Obviously, then the glass must be chilled and the gin should be poured over ice before adding the tonic water. I also decided to leave the bitters out instead of ”in”. This is again a very personal choice, but for my recipe to really balance out the many different flavour profiles, leaving the bitters out works really well. This will allow the fruity Rhubarb and warming ginger to marry well with the hint of pungent undertones from the pink peppercorns and the red chilli leaving a pleasant warming aftertaste on the palate. And finally, the traces of lime from the lemon rind and the bitters in the background elevate this drink to another level of awesomeness!

Easy and refreshing Pink Gin cocktail recipe

Edinburgh Gin’s Rhubarb and Ginger flavoured Liqueur is infused with rhubarb which gives the gin and the cocktail a delicate rose colour and an intense aroma.

This gin is made in the heart of Scotland, at the Edinburgh distillery, where they create gins infused with beautiful botanicals. This gin pairs well with tonic, soda or lemonade, and is also fabulous in cocktails, with Champagne or simply poured over ice.

Manjiri Chitnis

Spiced Pink Gin Cocktail Recipe

4 from 1 vote
Rhubarb and Ginger infused Pink Gin cocktail with pretty pink peppercorns and a hint of chilli
Print Recipe
Prep Time 2 minutes
Cook Time 2 minutes
Servings: 2 People
Course: Drinks
Ingredients Equipment Method

Ingredients
  

  • 60 ml Edinburgh Gin Rhubarb and GingerLiqueur
  • 2 drops angostura bitters
  • 1 Red chilli split top to down and de-seeded
  • 1 small Lemon rind
  • 1/2 tsp Crushed pink peppercorns
  • Mint to garnish
  • Ice cubes

Equipment

  • Cocktail shaker
  • Cocktail strainer
  • Cocktail stirrer
  • Knife
  • Chopping Board

Method
 

  1. Wash and wipe down your bestmartini glasses. Leave them to chill in the freezer ,the frostier the glass thebetter
  2. Crush the red peppercorns andadd into the cocktail shaker
  3. Add ice cubes into a glass and then add few drops of the angostura bittersinto athe glass and stir 4-5 times, then pour the bitters out. Use a stariner to ensure the flavoured ice-cubes don't fall out
  4. Pour the gin onto the ice andadd the crushed peppercorns stir gently allowing the flavour from the bittersand the peppercorns to mix well with the gin
  5. Add some lemon rind into the glass and muddle the drink using a stirrer
  6. Top with tonic water
  7. Remove the frosted Martini glasses from the freezer and strain the gin cocktail into the frosted Martini glasses
  8. Rest one half of a split red chill on the side of each glass
  9. Gently crush a fresh mint leaf and add into each cocktail glass
  10. Sip slowly and enjoy the sunshine

Mix-strain-repeat! It’s #WorldGinDay after all so kick any guilt away by thinking of the many gin lovers who are enjoying their favourite spirit too.

I must admit, I have a really good time reading all about the history, production and cocktail recipes with gin. Here are links to a few recipes and articles by some of my food blogger friends who appreciate  England’s national spirit as much as I do:

Curious to know how the World Gin Day came into being? Head to their website here, but be warned you might just get crazy gin cravings after!

To Purchase Edinburgh Gin Rhubarb and Ginger Liqueur head to stockist Amazon UK by clicking here

References:

*With thanks to Amazon U.K for sending me a sample of Edinburgh Gin Rhubarb and Ginger Liqueur. No monetary compensation was offered for a positive review. All opinions expressed here are entirely my own. 

Spiced Pink Gin Cocktail Recipe by Manjiri of www.travelsfortaste.com
Spiced Pink Gin Cocktail Recipe by Manjiri of www.travelsfortaste.com

Mixed berries, finger millet and amaranth GF Pancakes

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Coconut Yoghurt is something that will change your life forever, I think I have jumped on the coconut yoghurt bandwagon a little late but better late than never right? I mean considering that coconut oil used for cooking and as a moisturizer and of course hair oil – I have done it all thanks to having lived in Mumbai. The most amazing taste of coconut oil in food I have eaten has got to be the banana chips sold at small tiny shops mostly to be found outside railway stations where raw banana slices are deep-fried in a massive wok gingerly balanced on a gas stove. It is a miracle how though these street food stall owners manage to function in tiny spaces in the busy bustling lanes adjoining stations – it is just something I shall never be able to figure out!

Ok back to coconut yoghurt – I wanted to use them in pancakes and also use a mix of flours to come up with a pancake that is not just fluffy but a bit crunchy too – a fusion of the dosa with the pancake really. This time I left out the Natvia sugar and upped the berries and let the natural fruit sugars do their magic.

Co Yo is a very creamy and delicious yoghurt made with coconut milk – it is 100% dairy-free , 100% gluten-free – and true to their tag line it really does taste like – heaven in a mouthful! An offshoot of Planet Organic these are now manufactured in Kent by Bethany and her husband Paul, read all about it here.

Mixed berries finger millet amaranth pancakes with CoYo
Mixed berries finger millet amaranth pancakes with CoYo

Health Benefits of these pancakes:

  • Finger Millet prevents any spikes in blood sugar as it is naturally Low GI
  • No added sugars mean it is refined sugar-free and safe for diabetics
  • The use of amaranth which is GF and a great source of protein. It contains lysine which most grains lack.
  • High Fiber
  • The omission of semolina will make this recipe suitable for vegans too
  • 100% dairy-free, 100% gluten-free coconut yoghurt
  • Thick and creamy consistency from the coconut milk yoghurt
  • A great option for people aiming to loose weight as part of a balanced diet with exercise
  • Low carb and low-fat recipe suitable for those looking to maintain low levels of bad cholesterol ( diabetes patients face a risk of increased cholesterol)

Amaranth is a gluten–free food and a source of complete protein—it contains all the essential amino acids, including lysine, which is lacking in most grains. High in fiber and a good source of magnesium and iron, Amaranth is a spectacular addition to your diet.

Mixed berries, finger millet and amaranth GF Pancakes

5 from 2 votes
Finger Millet and Amaranth flour Pancakes
Print Recipe
Servings: 2 people
Course: Breakfast
Ingredients Method

Ingredients
  

  • 4 tbsp Finger millet flour / Nachni in Marathi / Ragi in Hindi
  • 1 tbsp Amaranth flour /Rajgira in Marathi and Hindi
  • 2 tbsp Toasted Semolina / Toasted Rava – OMIT for a GF version
  • 2 tbsp Oats
  • 2 pots Coconut Yoghurt – one plain and one with vanilla
  • 1 tbsp Blueberries
  • 1 tbsp Blackberries
  • 1 tbsp Raspberries
  • 2 – 4 tsp Olive Oil
  • Water as required

Method
 

  1. In a large bowl add the oats,amaranth flour, semolina. Then add both the pots of yoghurt and mix well
  2. To make your pancakes GF omit the semolina
  3. Then chop the foods roughly and add them into the mixture
  4. Dilute the mixture with water until you get a consistency good enough to pour into the pan and make a pancake
  5. Set aside for 20 minutes to allow the mixture to develop the perfect pancake batter pouring consistency
  6. For maximum effect stack the pancakes on a fancy plate, and serve with a large dollop of CoYo, and a handful of mixed berries
Mixed berries finger millet amaranth pancakes with CoYo
Mixed berries finger millet amaranth pancakes with CoYo

Notes

  • In my first attempt I did not add oats and used the mix immediately – the difference between adding oats and ensuring there is resting time, is a fluffier pancake that has more bounce and kick 
  • Double up quantity for 2 people
Pancake mix with CoYo
Pancake mix with CoYo
Mixed berries finger millet amaranth pancakes with CoYo
Mixed berries finger millet amaranth pancakes with CoYo

*With thanks to CoYo for sending over the samples. No monetary compensation was offered for a positive review. All opinions expressed here are entirely my own. Kindly do not reproduce any images without my prior permission. Please consult your doctor if you have been diagnosed as a Diabetic before making any drastic changes to your diet. None of the information in this post is to be used for self-diagnostic and/or medical purposes. Please consult your doctor and / or a trained dietitian for any existing health conditions.

Roasted mini Romanesque cauliflower with dukkah yoghurt dip

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I do hope some of you may recollect me mentioning that Cauliflower is one of my beloved vegetables, and after I found mini cauliflower and mini Romanesque cauliflowers it was love at first sight, in my mind, they run rings around even the baby courgettes and baby leeks! I mean they look like beautiful little green diamonds, such a beautiful shape, almost too pretty to be eaten!

Mini Cauliflower and Romasque Cauliflowers
Mini Cauliflower and Romanesque Cauliflowers

I just had to bring these beauties home and rustle up something tasty and easy with them. I have written earlier about the many health benefits of cauliflowers and how they are an aid to weight loss. But here are some fun facts for you:

Every 100gm of cauliflower i.e 1 cup has:

  • 25 calories
  • Total Carbs only 5 grams
  • Total Fat 0.1 grams
  • Vitamin C – 77%
  • Vitamin K – 20%

I have been obsessing with the idea of whole roasted Cauliflower and today I was craving something different for tea. I did not want to load on excess and unwanted calories and wasn’t interested in deep-fried stuff at all.

So I tweaked the original recipe and used fragrant baharat, a fabulous Middle Eastern with dried rose petals and hints of smoked paprika for a kick and roasted cumin. This simple snack makes for a perfect tea time treat especially if like me you are craving cauliflower bhajji/fritters ( bhajji in Marathi is a deep-fried vegetable fritter coated in spiced besan ie. chickpea flour)

I decided to dry roast two cauliflowers and coat two on the four mini cauliflowers just to see how the taste varies when coated with a greek yoghurt marinade.

Roasted mini Romanesque cauliflower with dukkah yoghurt dip

Print Recipe
Servings: 2 people
Course: Appetizer
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 2 Baby Cauliflowers
  • 2 baby Romanesco broccoli or the Romanesque cauliflower
  • 3 heaped tbsp Greek Yoghurt
  • 3.5 tsp Baharat
  • 2 tsp Dukkah

Method
 

  1. In a small bowl add 2 tbsp Greek yoghurt and add and mix well 2 tsp baharat
  2. Pick one each of the babycauliflower and the baby Romanesco broccoli or the Romanesque cauliflower and coat it completely with the seasoned yoghurt marinade
  3. Place them onto a baking tray
  4. Then take the remaining baharat in another dry small bowl and coat the other 2 cauliflowers thoroughly
  5. Bake in a preheated oven for  20 minutes at 180° C
  6. Make a quick dip with the remaining yoghurt topped with dukkah
  7. Serve with hot Turkish tea for a Mediterranean Treat

Ingredients

  • 2 baby cauliflowers
  • 2 baby Romanesco broccoli or the Romanesque cauliflower
  • 3 large heaped tablespoons Greek yoghurt
  • 3.5 tsp baharat
  • 2 tsp dukkah

Method

  • In a small bowl add 2 tbsp Greek yoghurt and add and mix well 2 tsp baharat
  • Pick one each of the baby cauliflower and the baby Romanesco broccoli or the Romanesque cauliflower and coat it completely with the seasoned yoghurt marinade.
  • Place them onto a baking tray.
  • Then take the remaining baharat in another dry small bowl and coat the other 2 cauliflowers thoroughly.
Mini Cauliflower and Romasque Cauliflowers marinated
Mini Cauliflower and Romanesque Cauliflowers marinated
  • Bake in a preheated oven for  20 minutes at 180° C
  • Make a quick dip with the remaining yoghurt topped with dukkah
Mini Roasted Cauliflower with a Dukkah dip
Mini Roasted Cauliflower with a Dukkah dip
  • Serve with hot Turkish tea for a Mediterranean Treat.
Mini Roasted Cauliflower with a Dukkah dip
Mini Roasted Cauliflower with a Dukkah dip

Whole Sea Bass steamed with a Rainbow side salad

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A delicious and healthy steamed fish recipe perfect for stay in #FishFriday night dinner or a lovely brunch on a lazy afternoon. The accompanying salad is colourful and full of fresh veggies that’s why I choose to call it a Rainbow Salad.

Whole Sea Bass Steamed

Print Recipe
Servings: 2 servings
Course: Main Course
Cuisine: Fusion
Ingredients Method

Ingredients
  

  • 1 Large Sea Bass scaled andgutted
  • 1 Large Lemon
  • 2 sprigs Rosemary
  • 2 sprigs Thyme
  • 2 tsp Chives
  • Garlic sea salt as per taste
  • Red Chilli powder as per taste
  • 4 small 2 small carrotsper person
  • Handful of Green Peas pe person

Method
 

  1. Pre-heat theoven to 200 °C
  2. Wash the fish and place on the foil
  3. Stuff the lemon wedges inside the fish along with the Chives, rosemary and thyme
  4. Sprinkle generously with sea salt, red chilli powder and a drizzle of olive oil
  5. Wrap the fish in the foil parcel and cook in the oven until it has cooked through, should take about20-25 minutes
  6. Steam the veggies in a steamer
Whole Sea Bass

Rainbow Salad

Print Recipe
Servings: 2 servings
Course: Salad
Ingredients Method

Ingredients
  

  • 1 fresh Pepper (capsicum)
  • 1 small Red Onion
  • 1/2 Courgette
  • 1 Tomato
  • 1 tbsp Red wine Vinegar
  • 2 tbsp Chopped Parsley
  • Freshly cracked Black Pepper as per taste
  • Sea salt as per taste
  • Olive Oil – Generous amounts

Method
 

  1. Chop all the vegetables into tiny bite sized cubes
  2. Place chopped veggies in a large bowl and drizzle olive oil and add the red wine vinegar
  3. Season well with sea salt and add a generous sprinkle of freshly cracked black pepper
  4. Mix well
Beautiful whole Sea Bass seasoned

To Serve

  • Plate a portion of the fish and serve the steamed carrots and peas on the side.
  • Serve a generous helping of the crunchy veggies salad.
Whole steamed sea bass with a Rainbow salad

Here is another recipe to try if you are cooking sea bass:

Ragi Pancakes with blueberries (Finger Millet)

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Healthy Ragi Pancakes, Finger Millet Pancakes

I am obsessed with this healthy millet! I have been cooking a variety of dishes with Nachni (Marathi) / Ragi (Hindi) or Finger Millet as it is popularly known in the past few days. From savoury pancakes to porridge and using them in other recipes, I have been experimenting with them for a while now. I wanted to try using them as an alternative to regular pancakes so thought I would rustle up some sweet Ragi pancakes. But had to keep them healthy so opted for Soya Yoghurt instead of eggs which makes these vegan-friendly and then I added in oats so that makes them gluten-free too.

Nachni chya god polya

I really wanted to come up with some name for the Marathi alternative to this recipe and ‘Nachni chya god polya’ sounded like fun 😉

Finger Millet Blueberry Pancakes / Ragi Pancakes

Light and puffy these are just perfect when you are craving pancakes but a healthier version is what you really want!

Ragi and Blueberry Pancakes , Finger Millet Blueberry Pancakes, Nachni chya god polya

Ragi is known to have a whole host of health benefits:

  • Popular amongst diabetics due to it’s low GI
  • High is dietary fiber
  • Rich in calcium, iron and thiamine
  • It is an aid to healthy weight loss due to it’s very low fat content
  • It is a good source of GF protien
  • Popular as a baby food too

Nutritional value of finger millet per 100g

  • Protein 7.6g
  • Fat 1.5g
  • Carbohydrate 88g
  • Calcium 370mg
  • Vitamins – A: 0.48mg
  • Thiamine (B1): 0.33mg
  • Riboflavin (B2): 0.11mg
  • Niacin: (B3) 1.2mg
  • Fiber 3g

Beautiful fields of Ragi

800px-Millet_fields_in_Annapurna

Image Credit: Mikael Häggström

Why you should make these Ragi pancakes!

As if you need any excuses for making blueberry pancakes!!! But anyway, here are some major health benefits.

  • Low GI due to the finger millet flour so ideal for diabetics as it keeps blood sugar levels steady avoiding any sudden spikes and crashes.
  • Gluten-free
  • Ideal for vegans
  • Dairy-Free
  • Egg Free
  • Refined sugar-free as Natvia is a great sugar substitute
  • The oats ensure that this pancake keeps you fuller longer
Manjiri Chitnis

Ragi and Blueberry Pancakes/ Finger Millet Blueberry Pancakes

5 from 2 votes
Healthy Ragi/ Finger millet recipe, low- GI, Vegan, Gluten -free, easy to follow, quick recipe
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Servings: 1 person
Course: Breakfast
Cuisine: Fusion Indian
Ingredients Method

Ingredients
  

  • 6 tbsp heaped – Gluten-free Oats
  • 4 tbsp heaped Ragi flour / Finger Millet Flour
  • 3 tbsp Soya yoghurt – I used Alpro – it’s approved by the Vegan society
  • Handful Fresh Blueberries
  • As reqd Water
  • 4 tsp Natvia or any sweetener – adjust quantity as per taste
  • 1 tsp unsalted plant spread or low calorie cooking oil spray

Method
 

  1. In a large mixing bowl add the oats and finger millet and then the yoghurt
  2. Mix well and a thick mixture will form
  3. Heat about 2 cups of water in a kettle and let it cool down a bit
  4. Slowly pour into the mixture and set aside for about 5-7 minutes
  5. Then mix well to form a batter ensuring that it is not runny but has a good consistency, then add the Natvia and stir well till it all dissolves, adjust as per taste
  6. On a non-stick pan on medium heat melt one heaped tbsp unsalted butter or if your using the 1 cal sunflower oil spray then about 6 – 8 sprays are enough
  7. Ladle enough of the batter in the centre of the pan enough for a mini pancake, do not spread it like a dosa as the batter will disintegrate
  8. Cook on each side for about one minute with a lid
  9. Use a wooden spatula to loosen the side done first and flip over carefully, the more the blueberries in each pancake that you ladle into the pan the more the water content as the heat will make the fruit pop and melt into gooey fruity goodness Don’t fret if the first few pancakes break especially where the fruit is at the edge
Ragi and Blueberry Pancakes , Finger Millet Blueberry Pancakes, Nachni chya god polya

My pancake stack collapsed just as I was about to photograph it – humfph! But it was a very satisfying, delicious, and healthy breakfast which even my husband loved – win-win! Woohoo 🙂

A word of caution though excessive consumption may lead to kidney trouble so don’t over do the consumption.

Fun-Fact about Ragi

Lastly a fun fact! Did you know that the grains are fermented to make a beer in some parts in Nepal? Cool or what?!

Ragi and Blueberry Pancakes , Finger Millet Blueberry Pancakes, Nachni chya god polya

LEARN HOW TO MAKE INDIAN FOOD FROM SCRATCH WITH MY EASY TO FOLLOW RECIPES

References:

  • Wiki
  • Supra Organics
  • Veg Weight Loss Diets

Tofu and whole red lentils salad

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A love affair with Tofu

I am currently in love with a few things like red lentils, avocados, butternut nut squash, oranges, baby spinach, baby kale, walnuts and matcha green tea. I somehow can’t seem to get enough of this. Also my love affair with tofu is just getting more passionate.

Easy Vegetarian Tofu Salad

The long Easter weekend has sped past far too quickly for me and I am now back to work. I just wanted to keep lunch really light today – guilty after ordering a Chinese takeaway yesterday *sad face*

So this recipe is basically me throwing together stuff found in my fridge, not necessarily planned but just what I thought would taste yummy and am very pleased with the result.

Fusion Indian Salad

Whole Masoor Dal and Tofu salad
Whole Masoor Dal and Tofu salad
Manjiri Chitnis

Whole Masoor daal and Tofu salad

Deicious, fusion Indian flavours in a vegetraian salad that is wholesome and very easy to put together
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Servings: 2 people
Course: Salad
Cuisine: Fusion Indian
Ingredients Method Notes

Ingredients
  

  • 80 gm Baby Spinach
  • 150 gm Whole Red lentils
  • 50 gm Tofu
  • 75 gm Butternut Squash and sweet potato diced
  • 1/2 Avocado
  • 1/2 Knorr stock pot – onion gravy
  • 1/2 Knorr stock pot mixed chillies
  • Few Walnuts chopped roughly to garnish

Method
 

  1. Preheat the oven to 180 degrees celsius
  2. Line a baking tray with a baking sheet
  3. place the diced butternut squash and sweet potato, drizzle some olive oil, smoked sea salt, and black pepper.
  4. Wash the whole red lentils ( laal masoor ) in a sieve under running water
  5. Place the washed whole red lentils with double the quantity of water in a small saucepan and add in the Knorr stock pots of onion gravy and mixed chillies.
  6. Cover with a lid and allow to boil until the dal is completely cooked. Top up with more water if you think it is running dry
  7. Place the tofu on a non-stick pan and dry roast on a low-medium flame for about 4 minutes each side or until done
  8. Meanwhile, half the avocado, scoop out the flesh and roughly cut into large chunks with a spoon
  9. Remove the butternut squash and sweet potato from the oven and set aside
  10. Remove the lid from the saucepan with the cooked whole red lentils and allow them to rest for a while, as they should not be too hot when served, also allowing it to sit will help the dal to absorb any excess water, if there is too much excess water simply drain it
  11. To plate, divide the spinach leaves equally on the plate, then serve the cooked masoor dal on top, followed by the oven roasted butternut squash and sweet potato, dry roasted tofu and finally top with the walnuts to garnish

Notes

  • Laal = Red in Marathi
  • Masoor = Red Lentils in Marathi
  • For this recipe, I have used whole red lentils with brown skin on. Alternatively, if you are pressed for time, you could use cooked ready to eat Puy lentils, but then you would accordingly need to adjust the time used to cook them with the stockpot I use a fan assisted oven, adjust setting accordingly to suit your oven type
  • I purchased a ready to roast pack of diced butternut squash and sweet potato from the supermarket
  • If like me you like to batch cook and also have cooked ingredients at hand to use at a later date, then, you could roast a larger batch of the diced butternut squash and sweet potato, so that you have these ready to be used in soups, salads, and curries
  • If you like your tofu firm then cut out about 1/4th of the tofu from the pack and place it on a kitchen towel to remove excess water, then place another plate on top keep something on this plate to weigh it down. Leave aside for 10 minutes. This should drain the excess water from the tofu. Alternatively, just cut the tofu straight from the pack into large chunks
  • If like me, you haven’t drained and pressed the tofu to become extra firm, then handle it very gently with a wooden spatula as it easily crumbles

Quick and easy fusion Indian vegetarian salad recipe

Whole Masoor Dal and Tofu salad
Whole Masoor Dal and Tofu salad

I found that this salad didn’t require any dressing or drizzling as the cooked dal works well with the succulent and sweet squash and the tofu adds texture and tastes great with the spinach. Walnuts add crunch, taste fab and are great for those who try this salad for the first time expecting it to be boring. Avocado I like with everything so I simply like having it in there.

I am up for experimenting and may try various permutations of this salad with the following toppings, not only will they make your salad more interesting but also help you reduce food wastage by finding new ways to recycle any of the following leftovers :

  • Steamed fish – salmon and topped with pine nuts
  • Pan grilled Tofu and walnuts
  • Slices of pork salami with nuts

I shall be reporting back with happy experiments with salads and smoothies soon  for now am just very satisfied with the end result and the fact that I am back to eating healthy.

Whole Masoor Dal and Tofu salad
Whole Masoor Dal and Tofu salad

Looking for recipe inspiration to create your own salad? Why not browse through my other salad recipe posts:

Recipes where salads are the Main event

Seafood salads

Vegetarian Salads

Salads as a side dish

Kale, Spinach and fruity superfood smoothie

by 2 Comments

Am back with another smoothie post, this one was even better than my previous green one in that, that hubster really enjoyed it and was blissfully unaware about how much Kale he had unknowingly added into his system 🙂

Also, Chia seeds are now a permanent feature of our smoothies and I add them into our porridge too, they are quite bland on their own and go with almost anything. They are a superfood and antioxidant boosting. Besides starting your day with a green smoothie keeps you going for longer, with a healthier fuller feeling which does not spike your blood sugar levels as some other sugar-laden juices can do , which then suddenly lead to a crash and thus result in hunger pangs.

What’s fab about this smoothie?

  • Chia seeds are 100% natural whole grains that are rich in omega-3, antioxidants, fibre, vitamins, and minerals. Great for those who have Type 2 diabetes as chia seeds can significantly lower blood pressure and a marker for inflammation.
  • Kale is rich in Vitamins K and C and is calcium, also it contains a chemical called sulforaphane which has anti-cancer properties.
  • Spinach helps boost iron levels and is a rich source of various Vitamins like B2, K, C & A.
Kale, Spinach and fruity superfood smoothie
Manjiri Chinis

Kale, Spinach and fruity super food smoothie

Delicious smoothie packed with the green goodness of spinach and kale
Print Recipe
Prep Time 2 minutes
Cook Time 2 minutes
Servings: 2
Course: Breakfast
Cuisine: Fusion
Ingredients Equipment Method

Ingredients
  

  • 250 gm Large handful of baby spinach leaves per person
  • 250 gm Large handful of Kale leaves per person
  • 2 avocadoes
  • 1 pear
  • Coconut water
  • a small knob of ginger
  • Chia seeds and fresh berries to garnish

Equipment

  • Blender

Method
 

  1. Chop the ginger into small bits after roughly removing the skin, if the ginger is super fresh you can use the back of a spoon to easily peel of the fine layer of skin.
  2. Roughlychop the pear
  3. Half the avocados, remove the seed and roughly make large chunks
  4. Washthe spinach and kale under running water in a colander
  5. Simplychuuk all the above ingredients into a food processor with the coconut waterand add very little water just to give the smoothie some more movement while itmixes in the food processor
  6. Adjust the quantitiesaccording to how many servings you want to make
  7. Sprinkle with some chia seeds and a raspberry or two and drink up for a delicious and filling smoothie that will do wonders for your body and mind!

* With information gleaned off Wiki and some other useful sites and articles. Having said that am not a nutrition expert and am trying hard to get onto a balanced diet and exercise regime and educating myself to understand superfoods, how to eat cleaner, healthier and incorporate more raw foods, how to eat the right food at the right time to reduce blood sugar and how to fight off diabetes and other obesity led disorders.

Kale, Spinach and fruity superfood smoothie
Kale, Spinach and fruity superfood smoothie

I use my powerful and efficient Froothie U.K Optimum G2.1 Platinum blender to make my smoothies. I cannot imagine a single day in my kitchen where I go without using the blender. Why not have a look at my other recipes where I have made a quick job of the prep using my Froothie UK blender:

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