Chickpea & Rocket Salad

I just love this salad as a healthy, high protein, low-fat zingy variation of a desi chaat. Completely versatile as either a quick lunch or a starter dish, you can be as imaginative with the ingredients as you wish!

Prep time: 10 mins

Serves 4-6

Ingredients

  • 480g chick peas (2×400 tins, drained)
  • 1 medium or large tomato, diced
  • 2 spring onions, finely chopped
  • Large handful of rocket leaves
  • 1 tsp amchur (mango powder)
  • 1 tsp coarsely ground black pepper

How to prepare

Simply mix all ingredients together in a bowl. Chill if desired and serve!

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Gluten-free Besan (Gram Flour) Rotis


Prep time: 10 mins

Cooking time: 30 mins

Serves 4

Posting on demamd, this is a healthy,  gluten-free easy alternative to regular chapatis which I have adapted from the mum-in-law – the inspiration behind much of my creative cookery 😊

A runny batter ensures the rotis are spread thinly and cook inside out without burning.

Enjoy with your tea as breakfast or some yogurt and any side dish of your choice as a complete meal.

Ingredients 

  • 3 cups gram flour
  • Handful fresh baby spinach, roughly chopped
  • 1tsp cumin seeds or carom seeds
  • 1/2 tsp garlic granules
  • 1/4 tsp ground ginger
  • 1tsp crushed red chilli
  • Pinch of turmeric
  • Salt as needed
  • 2.5 – 3 cups water (enough to make a runny batter)

Method

  1. Mix all the ingredients to make a runny batter.
  2. Gently heat a tava or wide shallow frying pan. Spray with oil – to ensure the roti does not stick.
  3. Pour enough mixture to fill the base of the tava or pan in a thin layer.
  4. Cook over a low heat until the mixture has set – about 6-7 mins.
  5. Flip the roti with a slotted spoon and cook the other side until completely cooked – another 5-6 mins.
  6. Repeat steps 2-6 until all the mixture has been used.

Note: The number of rotis this recipe yields will depend on the size of your pan. I used a pan with a 21cm wide base and made 4 rotis.

Fish Kofte


These super healthy, gluten-free Fish Kofte taste delicious with a fresh mint raita and can be served either as an appetiser or a side dish with any meal.

Prior to cooking, the fish balls were rolled in rice flour and then coated very liberally with olive oil to give a light golden and slightly crispy outer finish. They were then cooked in my air-fryer for 15 minutes. Equally they can be oven-baked at 180 degrees.

Here is the recipe, but feel free to try combining any vegetables – just steam and mash first before mixing into the fish and spices.

Prep time: 15 mins

Cooking time: 15 mins

Serves: 4-5 (makes approx. 18 golf-sized kofte)

Ingredients

160g tuna chunks in brine, drained

6-8 new baby potatoes, steamed and mashed

2 handfuls baby spinach leaves, roughly chopped

2 tbsp olive oil

1/2 rice flour + 3 tbsp more for coating

1 medium onion, finely chopped or minced

1 heaped tsp garlic granules

1 tsp ground ginger

1 tsp roasted ground cumin

1 tsp coriander powder

1 heaped tsp paprika

1 tsp anchor (mango powder)

1 level tsp garam masala

1/2 tsp ground black pepper

1 tsp chilli flakes

2 tbsp fresh mint leaves, chopped or 1 tsp dried mint

1 tsp salt or to taste

Method

  1. Place all the ingredients, except the oil and the 3 tbsp rice flour, in a medium bowl and mix well.
  2. Knead until it all comes together into a smooth mixture.
  3. Work 1/2 tsp of the olive oil well into the mixture.
  4. Take a small bowl of warm water and moisten the palms; divide the mixture into the desired size and shape (I made golf-sized balls). Keep moistening the palms to prevent the mixture from sticking.
  5. Place the remaining rice flour on tray or large platter and roll the fish balls in the flour until evenly coated.
  6. Place the remaining oil in another bigger bowl; transfer the fish balls into this bowl and swirl the bowl until they are all coated in the oil.
  7. Cook in an air-fryer or heated oven for 15 mins at 180 degrees.
  8. Serve with your preferred dip with pride 😊

Chasing away the wintry blues

I had promised myself an early night, but instead, I found myself writing up recipes for this week’s advanced class and then landing here. Oh well, so much for catching up on sleep…

With the chilly weather and uninspiring November rain settling in, we look for pleasure in creature comforts, being the forever wanting mortals that we are. I pictured myself curling up on my cosy, worn out 12-year-old  sofa in the conservatory, sipping a cup of freshly brewed Indian Chai, watching the rain wash out my back garden. Now add to that some hot ‘n’ spicy veggie samosas, sweet onion bhajis or garma garam (steaming hot) pakoras and  you are transported to the heavenly planes.

Chai_and_indian_snacks

A lovely lady who joined my cookery classes earlier this summer has moved onto my advanced course. We have been through several dishes, some of which have been challenging and some rather elaborate. This week’s class where we are making the rather delectable Kashmiri Chai and traditional Indian snacks is a much anticipated one and well timed I would say. A perfect antidote for the Winter blues.

Stay tuned as I will be sharing the recipe for these crispy pakoras in my next post.

pakoras