Sun-dried tomato and piquanté palmiers

A simple yet impressive canapé that is cinch to make - not to mention they come out looking so elegant. You can really experiment with the filling and they can be either sweet or savoury. They can be prepared in advance and refrigerated - just pop in the oven when you are good and ready.

375g pre-rolled puff pastry 

1/2 cup drained pickled piquante peppers

3/4 cup drained sun-dried tomatoes (preserved in oil)

1 egg beaten for egg wash

Freshly ground pepper

handful of fresh basil leaves

Plain flour for dusting

It's easy to work with pre-rolled puff pastry. You can still use a block of puff pastry and roll it out so that it is  about 3 millimetres thick and 9 x 14 inch in dimension.

• Whizz the piquante peppers and sun-dried tomatoes in a food processor till they are finely chopped bordering on becoming a paste. You can use some of the oil from the sun-dried tomatoes jar to loosen the mix if needed.
• Dust the surface with some plain flour and roll out the pastry sheet to the desired thickness and dimension. You don't have to be delicate about it as we don't really want the pastry to rise too much when baked.
• Spread the mix evenly covering the entire surface of the puff pastry. Tear the basil leaves over the spread and season with from freshly ground pepper.
• Roll both the longer edges towards each other so they meet in the middle. Brush a little egg wash in the centre so the rolled halves can stick together.
• Transfer the log to a baking sheet and refrigerate for half hour till its chilled well. This will make cutting easier.
• Preheat the oven to 200C.
• Remove the log from the fridge. Cut it into 1 centimetre pieces and place each piece flat on the baking sheet.
•  Brush them all over with the egg wash and place in the oven for 20-25 minutes or until they are crisp and golden brown.
• Remove from oven and cool on a baking rack before serving.

Mushroom crostini

A mushroom lover's treat particularly when this made with wild mushrooms. The topping can be prepared ahead of time and heaped onto the toasted bread slices shortly before serving.

500g mushrooms - I used a combination of chestnut, shitake and morels.
1 tbsp butter + 1/2 tsp butter
1 tbsp + 1 tsp extra virgin olive oil
1 medium onion, chopped finely

2 tbsp low-fat crème fraiche

1 baguette cut into 1/2 inch slices (about 10-12)
handful of flat leaf parsley, chopped

1/4 cup Parmesan or Pecorino cheese (optional)

freshly ground pepper

Salt to taste

• Clean the mushrooms and slice them into smaller pieces. 
• Melt 1 tbsp butter and 1 tbsp of oil in a skillet over medium high heat. Add the mushrooms to the melted fat along with salt and cook them till they are browned nicely and all the liquid has evaporated. The browning concentrates the mushroom flavour. Do not overcrowd the skillet, otherwise the mushrooms will end up boiling in their own liquid.
• Remove the mushrooms to a cutting board and chop roughly when they have cooled down.
• Return the skillet to the heat and add the remaining oil and butter. 
• Add the chopped onions and thyme and sauté till the onions just start to brown. Add the chopped mushrooms back to the pan and season with salt and pepper.
• Mix in 1-2 tbsp of creme fraiche and the chopped parsley.
• Remove from heat and keep aside till the time you need it. 

To prepare the bread slices -

• Warm the mushroom mixture in a pan or microwave it for 1-2 minutes.
• Pre-heat the grill at a high setting. Brush the bread slices with olive oil on both sides and arrange them on a baking sheet. Place them on the highest rack in the oven and grill for a few minutes till they are nicely toasted. Turn the slices over and do the same on the other side.
• Spread the mushroom mixture on to the bread slices and sprinkle some cheese on top before serving.

Pan roasted sweet potato subzi

I used to love sweet potato as a child. Mum bought this very infrequently, so it always felt like a special treat to have it. She used to steam them whole in a pressure cooker and I liked to have them plain - their natural sweetness needing no other additions.

The sweet potatoes we get back in India are the ones with the pink skin and white flesh with a delicate flavour. The ones we get here have brown skin and orange flesh and taste different from the ones I have had growing up. I didn't relate to this and wasn't even willing to try them for a number or years. It is only recently that I have started having them again.

This is the first time I have tried this particular recipe with sweet potato. I usually make it with squash. Either way it makes a nice accompaniment for rice or rotis. One thing to note is  that you may need to add a little extra spice and salt to balance their natural sweetness.

2 medium sweet potatoes, peeled and cut into small cubes ( approx. 2 - 21/2 cups)
1 medium onion, chopped finely
3 garlic pods, chopped finely
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
1/4 tsp cumin powder
2 tsp coriander powder
1/2 tsp garam masala powder
2 tsp lemon juice
Salt to taste
1 tbsp oil

• Heat the oil in a non-stick skillet over medium flame. Add the cumin followed by mustard seeds to the hot oil and let them splutter
• Add the chopped onion and sauté till they are softened
• Add the garlic and  continue to sauté for another minute to remove their raw flavour.
• Turn the flame to high. Add the sweet potatoes and stir fry them for 3-4 minutes. 
• Add turmeric, chilli, cumin and coriander powders along with salt and continue to toss them for another 2-3 minutes.
• Reduce the flame back to medium. Spread the sweet potatoes evenly in the skillet, cover and let them roast slowly till they are just cooked. Do not add any water. Stir them every few minutes so they cook evenly on all sides and don't burn or catch at the bottom. 
• Sprinkle the garam masala and lemon juice and mix well. Finish off with the chopped coriander leaves.

Prawns (or Shrimp) in coconut gravy

Prawns (or shrimp - I honestly don't know the difference) are the only seafood I have attempted making. I only take a crack at it occasionally as I hate the time it takes to clean them properly. Even if I buy them shelled and deveined, I still put in that effort as my husband reacts to it badly otherwise. Aside from this, the recipe actually needs very little time and effort to prepare.

250g king prawns or shrimp (shelled and deveined)
1/3 cup freshly grated coconut
1 tbsp whole coriander seeds
1 tsp cumin seeds
1 tbsp whole peppercorns
2-4 whole dried red chillies
1/2 tsp fenugreek seeds
1 medium onion, finely chopped
2-3 tsp tamarind pulp
1/2 tsp turmeric powder
Salt to taste
1tbsp oil (coconut oil if you have it)

Tempering
5-6 curry leaves
1 tsp mustard seeds

• Toast coriander seeds, cumin seeds, peppercorn, red chilli and fenugreek in a dry pan for a few minutes till they release their natural oils and become fragrant. Allow them to cool and then grind them along with the fresh coconut to a fine paste. You can remove the seeds from the chillies to control the heat.
• Meanwhile heat oil in a saucepan. Add the mustard seeds and curry leaves to the hot oil and let them splutter.
• Add the chopped onions and turmeric. Fry in the oil till the onions soften and turn translucent.
• Add the ground coconut paste and fry till the oil starts to separate. This may take about 3-5 minutes. Keep stirring to prevent the paste from catching at the bottom.
• Add the prawns and toss them in the paste for a couple of minutes. 
• Add salt to taste and enough water to form a gravy. Bring to a boil first and then cover and cook on a low heat for 4-5 minutes. The prawns will turn opaque when they are fully cooked.
• Add enough tamarind pulp at this stage to give the gravy some sourness and boil for a few more minutes before turning off the heat.
• Serve with hot rice.

Pineapple fruit loaf

It's been a while since my last post. Following a busy phase at work and a mind numbing bout of cold, it was hard to dig up motivation to do anything. This weekend however perked things up a lot. Good weather and time spent with close friends - it's the best way to wipe away the blues. Taking advantage of this shift in the mood, I spent a few hours baking this afternoon. The attempt was to bake a cake, but the recipe seemed more suited for a fruit loaf. I experimented with both and given the density of the batter, the loaf turned out to be the better result. The makes a moist - for lack of a better word - cake. You can make it even more moist by feeding the cake with a few tablespoons of warmed pineapple juice while it is cooling down.

2 large eggs
2 cups plain flour
2 cups granulated sugar
2 cups crushed pineapple( I used tinned, but fresh is fine as well)
2 tsp baking powder
1/4 tsp salt
4 tbsp melted butter
1 tsp vanilla essence

• Pre-heat the oven to 180C. Prepare a loaf tin by spraying it with cooking spray and lining the bottom with parchment paper.
• Sift together the flour, salt and baking powder and keep aside.
• Beat the eggs in a bowl for 3-5 minutes with an electric mixer till they are pale and fluffy. Gradually add the sugar and vanilla and continue beating for a few more minutes till the sugar dissolves. 
• Add the flour in batches to the above mixture and combine everything using a metal spoon using a folding action.
• Combine the melted butter and crushed pineapple. Mix it into the batter. This is a very loose batter.
• Pour it into the prepared tin and bake in the oven at 180C for 50 minutes or until a skewer or knife comes out clean.

Chicken kofta and chicken kofta curry

I come from a family of vegetarians. I have always been surrounded by people who weren't vegetarians but my real exposure to cooking non-vegetarian food was after marriage. Over the years, I have learnt a few recipes that I make well (at least that's the hope!) but I rarely go out of that comfort zone. Experiments are few and far apart and mostly after a lot of reading on the web. So when my husband brought home some chicken mince, I was at a loss what to do with it. He suggested I use it to make something akin to meatballs. That's how I ended up making this chicken kofta curry.

I didn't have any of the usual herbs or bread crumbs, but I did have some basil left over from last night's pasta dinner. The bread crumbs I improvised by toasting two slices of bread lightly and then whizzing them in a food processor. The amount of mince I had was way more than needed for the curry. So I baked them separately for another day. I think these would make good appetizers served with a dipping sauce.

For the koftas or chicken balls

700g chicken mince

1 medium onion, chopped finely

2 tsp ginger-garlic paste

3/4 tsp chilli powder

1 tsp cumin powder

2 tsp coriander powder

1/4 tsp turmeric powder

1/4 tsp carom seeds (ajwain)

1/2 tsp cinnamon powder

1 1/2 tsp garam masala

1 tsp ground pepper

2-3 slices of stale bread or 1 cup fresh bread crumbs

12-15 basil leaves

5-6 curry leaves

Salt to taste

3 tbsp oil for shallow frying

• Place the bread (or bread crumbs) in the food processor along with the torn up basil and curry leaves and pulse a few times till everything is well combined but still coarse..
• Mix the rest of the ingredients and the prepared bread crumbs into the chicken mince. Add salt according to taste (probably need about 1-11/2 tsp of table salt)
• Form lime sized balls and place them in an oiled plate to prevent them from sticking.
• Heat the oil in a frying pan. When the oil is medium hot, shallow fry the prepared mince balls till they are golden brown on all sides. The intention is only to given them colour and not to cook them at this stage.  (Skip the next step if they are being used for a curry)
• Remove them into an oiled baking tray when they are nicely browned. Cover the tray with foil and bake them in a 190C oven for about 20 minutes. Serve hot.

For the curry

1 medium onion, chopped finely

1 tsp cumin seeds

1/4 tsp chilli powder

1/2 tsp cumin powder

1 tsp coriander powder

1 tbsp tomato paste

1 tsp ginger-garlic paste

1 tbsp Crème fraiche or double cream

3/4 tsp garam masala powder

Salt to taste

1 tbsp oil

Few basil leaves for garnish

The koftas will need to be shallow fried as mentioned above. 

• Heat oil in a saucepan. Add the cumin seeds when the oil is hot and allow them to splutter.
• Add the chopped onion and sauté till they are softened and translucent.
• Add the tomato paste and ginger-garlic paste and cook for a few minutes. Sprinkle a little water to prevent this from burning or catching at the bottom.
• Next add the turmeric, cumin, coriander and chilli powder and sauté for a minute till the spices are well coated.
• Add a cup of water and allow it to come to boil. Add the koftas that have been fried to the sauce pan and add more water so they are just submerged.  Add salt needed for the gravy. Allow this to come back to boil. Cover and cook for 10-15 minutes on a low flame till they are cooked fully.
• Add the cream or  crème fraiche and garam masala and mix well. Continue to simmer till the gravy starts to thicken.
• Turn off the heat and finish off with some chopped basil.
• Serve warm with rice or rotis.

Crepes with warm apple compote

Easter break is here! Four glorious days of relaxation... OK - glorious is really stretching the truth given the weather outside but the rest still stands. The holidays have to start on the right note - so we breakfasted on scrumptious crepes accompanied with apple compote.

Crepes and pancakes are one of my fall back recipes because they don't take much effort or time to prepare and the ingredients are kitchen cupboard staples. I also always have some frozen fruits and berries in the freezer that I can use to make a sauce and if nothing else, they can always be eaten with some maple syrup or honey drizzled over. These crepes are made with half quantity of wholemeal flour. I like to use wholemeal when ever I can. I have used half and half here just because the crepes come out softer. All the flour in this recipe can be substituted with wholemeal flour. Be sure to use cooking apples to make the compote otherwise they will fall apart and you will end up with a sauce.

For the crepe
1/4 cup wholemeal flour
1/4 cup plain flour
1 1/4 cup milk
2 eggs
1/4 tsp salt
1 tsp vanilla essence
25g melted butter

• Mix the flour(s) and salt together in a bowl. 
• Whisk the eggs, milk, vanilla and melted butter in a separate bowl. 
• Combine this mixture with the flour to form a smooth batter. The consistency should be like pouring cream. Keep this aside for 30 minutes before using it.
• Place a non-stick skillet on medium heat and allow it to become hot. Season the skillet with some melted butter. This is only needed for the first crepe to ensure it doesn't stick to the skillet.
• Mix the batter thoroughly and pour a ladle-full slowly into the hot skillet. Swirl the skillet around while you pour the batter to allow it to spread evenly and form a thin layer. 
• Allow this to cook till the sides start to brown slightly. Turn it over using a spatula and allow the other side to cook for a minute.
• Remove and stack them on a plate. Repeat with the remaining batter, stirring the batter each time before making the crepe. 
• Serve with the apple compote.

These can be made ahead of time. - just stack them with a paper towel in between each crepe, cover with a dish cloth and keep them warm in a low oven.

For the compote

2 Granny Smith apples, peeled, cored and cut into 1 inch chunks

1 tbsp butter

2 tbsp sugar

2 tbsp maple syrup (optional - 1 tbsp of sugar can be used instead)

Juice of 1 lemon

1/2 tsp cinnamon powder

• Melt the butter in a sauce pan over medium heat. Add the sugar and maple syrup and stir occasionally to dissolve the sugar. Once the sugar has dissolved continue to cook till it starts to caramelize. Do not stir, otherwise the mixture will start to crystallize - just swirl the contents instead in the pan.
• Add the apples, cinnamon and half the lemon juice and continue to cook till the apples are softened. You can add more lemon juice or more maple syrup depending on how tart or sweet you want the compote to be. Add a table spoon of water if the mixture is too thick. Turn off the heat when the apples begin to soften. They will continue to cook in the sugar syrup.
• This tastes best when served warm.

Serves 2

Lamb curry with bulgur pilaf

What a busy couple of weeks it has been! This last week especially has been a week of pizzas and take away because I couldn't whip up the energy to do the day to day cooking. It feels like today was the first free day I've had in a long time. The day started late following a restful lie-in. I meant to spend most of it in the kitchen but a short visit to the bank ended up turning into a day of shopping. It was late when I got back home, but I still wanted to make something nice for dinner. It was mostly driven by my guilt of having eaten out so much.

Anyway what I ended up making was a lamb curry (being a vegetarian, this was not for me) and a simple pilaf using bulgur. I mostly use the pressure cooker for anything that takes a long time to cook (lamb, mutton and turkey). The kind of pressure cooker I have is the one that maintains a steady pressure and not that one that whistles. Mine takes about 5-7 minutes to cook the meat fully. You can always do it over stove top except that it will take between 40 minutes to an hour of slow cooking. You know it is done when you cut into a piece of meat it cuts through without any resistance.

Lamb curry

300g diced lamb
2 medium onions, sliced thinly
4-5 green cardamom pods
3-4 black cardamon pods
1 stick cinnamon
1 tsp cumin seeds
1 tbsp ginger-garlic paste
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 tsp coriander powder
1 tbsp vegetable oil
1 tsp sugar (optional)
1 tsp tomato paste
Salt to taste
Handful of chopped coriander leaves

Marinade
1 tsp sugar
1/2 cup yoghurt
1 1/2 tbsp Kashmiri chilli powder (or Spanish paprika)
1 tsp cumin powder
2 tsp coriander powder
1 tsp lemon/lime juice

• Prepare the marinade by mixing all the ingredients well and keep aside.
• Heat the oil in a pressure cooker or a heavy bottomed sauce pan. When the oil is hot, add the cardamom and cinnamon and toss for a few seconds. Then add the cumin seeds and allow them to splutter.
• Add the sliced onions and saute till the onions are nicely browned. Add a teaspoon of sugar to expedite this.
• When the onions have caramelized, add the ginger-garlic paste and continue to cook for a minute.
• Add the diced lamb and stir over high heat for a couple of minutes.
• Add the marinade and continue to cook for 3-4 minutes till the oil starts to separate. 
• Add the tomato paste and salt and mix everything together.
• If you are using a pressure cooker, put the lid and the weight and cook for 5-7 minutes when the pressure starts to release (about 5 whistles).  You don't have to add water, the meat will release enough water to cook it. Turn off heat and wait till the pressure cooker is ready to be opened. Add water to bring it to the gravy consistency if required. If you do so, put it back on the heat and bring to a boil again. You can do this on the stove top without using a pressure cooker. Add a cup or two of water and allow everything to come to a boil. Reduce the heat and cover and cook till the meat is tender. This may take between 40 minutes to an hour. You'll also need to top up the water if needed.
• Finish off with  chopped coriander.

This will taste best the next day when the flavour goes into the meat. It goes well with rice and can also be used a side for naan or roti. A lot of Kashmiri chilli powder is used. This is a very mild chilli powder and is mainly used to impart the deep colour to the dish. If this isn't easily available, Spanish paprika can be substituted.


Bulgur pilaf

1 cup coarse bulgur wheat
1 large onion, sliced
1 tbsp ginger garlic paste
1/2 cup diced carrot
1/2 cup diced parsnip
1/2 cup frozen corn kernels
1/2 cup dried cranberries
4-5 cardamom pods
4-5 cloves
1 small stick cinnamon
1 dried bay leaf
1/2 tsp turmeric powder
1/2 tsp chilli powder
2 tbsp lemon juice
1 tsp fennel seeds
1 tbsp vegetable oil
Salt to taste
2 cups boiling water
Handlful of chopped coriander for garnish

• Place the bulgur in a bowl and pour freshly boiled water over it. 1 cup of bulgur will need about 2 cups of water. Cover with cling film and keep it aside for 20 minutes.
• After this time, drain any remaining water and keep aside.
• Soak the cranberries in hot water for 10 minutes. Drain and keep aside.
• Heat the oil in a pan. Add the whole spices and fennel and toss in the hot oil for sometime.
• Add the sliced onions and saute till it turns translucent. 
• Add the ginger garlic paste and saute for a minute more so the raw flavour disappears.
• Now add the turmeric, chilli powder and diced vegetables and stir fry for a couple of minutes. Add salt to taste along with couple of table spoons of water and cover and cook till the vegetables are softened.
• When the vegetables are cooked, add the prepared bulgur, lemon juice and cranberries and mix everything together. Keep the heat low and toss it around for a 3-4 minutes to allow the flavours to combine. Adjust the salt if needed.
• Turn off the flame. Finish off with some chopped coriander. Cover and keep aside for 10 minutes before serving.

Cauliflower and chickpea stew with bulgur wheat

Winter is coming to an end and spring is rearing its head but the British weather is as unpredictable as ever. Where yesterday it was warm, bright and sunny, today it was nippy, gloomy and wet... Still I thought it was a good opportunity to make a warm and satisfying stew.

One is always on a lookout for good one pot recipes. This is one such dish. You can make variations of this using different vegetables, chicken and bulk it up using bulgur, quinoa or even rice. Or you can just use the vegetables and make it into a chunky style soup. However you choose to make it, it is still satisfying and very filling.

1 medium head of cauliflower, cut into small florets
1 medium onion, chopped finely
2 carrot, diced
400g tin of whole or diced tomatoes (or 5-6 fresh tomatoes blanched and skin removed)
400g tin of chickpea
1 tsp cumin powder
11/2 tsp coriander powder
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp chilli powder
1/2 tsp freshly ground pepper
1/4 tsp ground nutmeg
1 tsp sugar (optional)
11/2 tbsp olive oil
salt to taste
1 vegetable or chicken stock cube
1/2 cup coarse bulgur wheat (optional)
Handful of chopped coriander leaves or flat leaf parsley

• Heat the oil in a large saucepan. Sauté the onions in the oil till they are softened.
• Add the diced carrots and fry for 2-3 minutes.
• Add the tomatoes followed by equal amount of water (just use the same tin the tomatoes came in to measure) 
• Allow this to come to a boil. Add sugar, stock cube and  all the powders except for nutmeg. Season with salt and pepper, mix everything together and cook for a couple of minutes
• If using bulgur, add it to the saucepan at this stage followed by the cauliflower florets. Cover and simmer till the bulgur and cauliflower have cooked. This will take between 10-15 minutes depending on the coarseness of the bulgur. Add the chickpeas half way through this time and also add more water if needed.
• Sprinkle the nutmeg and mix well. Finish off with chopped parsley or coriander.

Serves 4

Crispy ravioli bites

There's always a scramble to prepare some snacks when you have friends over. When given a lot of notice, I normally plan and make something elaborate. But sometimes you don't have the time for it or you just can't be bothered. I have just the thing for such occasions. All you need is some fresh ravioli from the supermarket - the kind they sell in the fresh pasta section, a couple of eggs and bread crumbs. It is a snap to make and is quite a tasty finger food.

1 pack of fresh ravioli
2 egg whites
200g bread crumbs
1/2 tsp freshly ground pepper
Oil for frying

Whisk the egg whites lightly in a bowl. Toss the breadcrumbs with the pepper and keep ready in another bowl. Coat each ravioli in the egg white first and then dredge them in the breadcrumbs and keep aside for frying.

Heat the oil in a pan to fry the coated ravioli. Toss the ravioli into the oil one by one when the oil is hot (medium - medium high). The ravioli will start to bubble from the sides if the oil is hot enough. It will first sink to bottom, but as it cooks it will float back up. Add about 6-10 at a time depending on the size of the pan, don't crowd it all in as the temperature of the oil will drop immediately and it will turn everything soggy. Move them around and continue frying till they are golden brown and crisp.

Serve with some dipping sauce (tomato pickle (or chutney) or pasta sauce or even ketchup will do nicely)  and a piping cup of chai!

Capsicum (green bell pepper) rice

This is one of those recipes I reach for when I am pushed for time. It is quick and flavourful and doesn't need anything fancy as a side. You can have with just plain yogurt, papad or potato crisps and little bit of lime pickle. The only preparation you really need is to cook and cool the rice ahead of time. But even that is acceptable as you don't have to keep an eye on it all the time.  It is in fact a great way of using up left over rice. I prefer to keep the cooked rice in the fridge for an hour at least before making such dishes. The cold tends to draw out the moisture from the rice, so it doesn't stick together and you don't have to be delicate when mixing it.

The spice blend can be made ahead and stored in an air tight container for long time.

Spice blend
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal (split black gram)
5-6 dried whole red chillies
2 tbsp coriander seeds
1 tsp cumin seeds
3-4 cloves
1 inch cinnamon stick
12-15 curry leaves

Dry roast all of these individually and then powder them in a spice blender or a coffee grinder. 

To make the rice

2 green capsicum (bell pepper), diced into 1cm pieces

2 tsp fresh ginger, chopped finely

3 cups cooked rice

2 green chillies, chopped

1 medium onion, sliced

5-6 curry leaves

1 tsp cumin seeds

1 tsp mustard seeds

1 tbsp tamarind extract (optional)

2-3 tsp lemon juice

handful of coriander leaves, chopped

11/2 tbsp oil

1/4 tsp turmeric powder

2 tbsp of the spice blend

2 tbsp fresh grated coconut (optional)

Salt to taste

• Heat the oil in a large pan. Add the cumin and mustard seeds when the oil is hot and allow them to splutter.
• Next add the onion, ginger, green chillies, turmeric and curry leaves and sauté till the onion has cooked and softened.
• Add the capsicum pieces and fry over high heat for 2-3 minutes. Add a little salt, turn the gas to medium and cover and cook till the capsicum has cooked. Don't add any water. This may take between 7-10 minutes. Stir a few times in between so it cooks evenly.
• Next, add the spice blend and sauté for 2-3 minutes. Sprinkle a little water to prevent the spices from burning. Also add the the tamarind extract at this stage if you are using it.
• Add the rice to the above and mix it all together till every grain of rice is coated well. Check and adjust the salt as required.
• Toss in the coriander leaves and grated coconut (if using). Finish off with the lemon juice. You may need more of this if no tamarind was added at the earlier stage.
• Cover and continue to cook for 4-5 minutes on a low flame to allow all the flavours to combine and the rice the is heated through.

Serves 4

Shrikhand (strained yogurt) with strawberries macerated in Port wine

Shrikhand is a popular western Indian dessert. It is a staple sweet dish in Gujarati and Maharashtrian cuisines. It is actually quite simple to make, especially when you can buy good quality yogurt from the supermarket. Traditionally it is made with curd made with full cream milk. The curd is then hung in a muslin cloth for a few hours or even overnight. The whey drains out leaving behind a thick creamy curd. This is the time consuming part of this dessert. Thankfully, you can shave off a few hours by using a Greek yogurt of any kind - full fat, low fat or even fat free, personally preference being low fat.  Once the desired consistency is obtained, all that remains to do is to sweeten and flavour the curd. Cardamom and saffron are the more common flavourings. Other variations add mango pulp to make the popular Amrakhand.

My variation uses vanilla as the base flavour. I have used a 500g tub of Greek yogurt which makes 2 servings. I have also steeped the strawberries in reduced Port wine and used this as a topping and sauce. This, infact makes a good topping for ice creams as well.

500g low-fat yogurt
2-3tbsp sugar
1 tsp good vanilla extract
Muslin or cheese cloth

For the topping
4-5 strawberries
4 tbsp good quality Port wine
11/2 tsp sugar
1 tsp vanilla extract

To prepare the topping

•  Boil the Port wine along with the sugar and vanilla in a small pan. Reduce it to a syrupy consistency. It should just start to coat the spoon. 
•  Allow this cool. It will thicken slightly as it cools.
• Meanwhile, hull and quarter the strawberries. Add the strawberries to the reduced Port and mix well.
• Allow this to marinate in the fridge for at least half an hour.

To prepare the yogurt

• Line the inside of a large strainer with the muslin. The muslin the strainer should be big enough to hold the quantity of yoghurt. Place this over a large bowl in order to collect the whey that drains out. 
• Pour the yogurt into the muslin lined strainer. Bring the ends of the cloth together and tie it lightly at the base.
• Place a small plate of top of this and place some kind of a weight on top. A tin of tomatoes or something equivalent will do nicely.
• Keep this in the fridge for at least 3-4 hours or overnight if you like . If a lot of water collects in the bowl, you may have to drain it in between. The curd will form a solid mass but will feel very creamy to touch - not unlike slightly softened ice cream.
• Transfer the curd to a bowl and beat in the sugar and vanilla extract. The sugar quantity I have mentioned here is just a ball park figure. You can add as much or as little as you like.
• Transfer this into serving bowls and chill in the fridge for another 20-30 minutes to allow the sugar to dissolve fully. 
• Add the topping when ready to serve and serve chilled.

As mentioned, the above quantity makes 2 servings. 

Butternut squash and chickpea (chana) subzi masala

I wasn't familiar with this variety of squash till I moved to the UK. This is a winter vegetable and  is very similar to the yellow pumpkin, just sweeter. It is really lovely when simply cooked or roasted or made into soups, but it can also stand up to complex Indian cooking. The inherent sweetness mellows down the spices and heat.

This is a versatile side dish that goes well with rotis or rice. I tend to use a lot of chilli to balance the sweetness of the squash. I have also used black(kala) chana (chickpea) here just to add a contrasting colour and texture. You can always substitute it with the more common light coloured chickpea. Black chana has more of a bite compared to the more common Kabuli chana because of its thicker skin and has a slightly nuttier taste. We use it a lot in Kerala cuisine. Because of their hardy nature, both types need to be soaked in water for a long time before they can be cooked. That's fine when you are planning ahead, but I always keep a few tins of both varieties in the pantry to cater for those impromptu cooking sessions.

500g butternut squash, cut into 1cm pieces
2 tsp ginger-garlic paste
1 medium onion, chopped finely
1/2 cup cooked chickpea
5-6 curry leaves
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp cumin powder
1 1/2 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tbsp cooking oil
Salt to taste
handful of coriander leaves, chopped
1/2 tsp garam masala (optional)

• Heat oil in a wide pan. When it is hot, add the cumin seeds and mustard seeds and allow them to splutter.
• Add the curry leaves, onion and the ginger-garlic paste and saute till the onion has softened, but not browned.
• Add the turmeric, cumin, chilli and coriander powders and saute for 10-15 seconds being careful not burn them. Sprinkle a little water if they are catching at the bottom.
• Add the squash pieces and saute for a 2-3 minutes.
• Add the chickpea and salt and mix everything together. Add 4-5 tablespoons of water and cover and cook on a really low flame till the squash is cooked. You just need a little water to create enough steam to cook everything. 
• Finish the dish with some chopped coriander (and optionally garam masala) when the squash has cooked and all the water has been absorbed.

Zesty orange rice with rosemary and fennel

Another weekend and time to try something new...

We are all used to spicy lemon rice down south. I wanted to try out something similar using oranges. Surprisingly, the sunniest of all fruits are in season during dullest months of the year.

The rice came out very mild and fragrant and I think will be a good accompaniment for strong spicy curries. The sweetness of the oranges mostly cooks out leaving a lingering sweet aniseed flavour. I used rosemary, star anise, fennel and green chilli to add the spice component. Rosemary isn't an herb I am very familiar with but I thought the strong aniseed flavour of fennel and star anise would go well with it.

   

1 cup basmati rice
2 stalk of celery, chopped
1 medium onion, chopped finely
5-10 green chillies, chopped finely (depending on the heat in the chillies and your heat quotient)
2 sprigs of rosemary
3 navel oranges
2 tsp ginger-garlic paste
3-4 star anise
2 tsp fennel seeds
1/4 tsp turmeric powder
1/3 cup frozen peas
4 tsp cooking oil
Salt to taste

Wash the rice a couple of time to remove the starch and then keep it soaked till while you prepare the rest of the ingredients. Soaking helps the rice to elongate while cooking.

Remove the rosemary leaves from the stalk and chop finely. Zest the oranges first using a grater before extracting the juice and keep aside.

Roast 1 teaspoon of fennel seeds in a dry pan for a few minutes and grind them to a fine powder in a pestle and mortar. This will be added at the end of the cooking process.

Boil at least 11/2 cups of water in a kettle and keep ready.

• Heat the oil in a pan. Add the star anise to the hot oil and toss for a few seconds. Follow this will the 1 tsp of fennel seeds and allow them to splutter.
• Add the chopped onions and sauté till they are softened and translucent. We don't want the onions to brown.
• Add the turmeric, chopped celery and chopped green chillies and sauté till they are also softened.
• Drain the rice well. Add it to the pan and fry it for a few minutes till the rice turns opaque and the crackling sounds have mostly gone. You'll need to keep stirring on a medium heat, otherwise the rice will catch at the bottom of the pan.
• Add the zest and juice of the oranges to the rice along with the salt and stir to combine. Follow this with enough boiling water to just cover the rice. I eyeball this, but in theory you need 11/2 times the amount of liquid for every cup of basmati rice. This quantity will include the orange juice as well.
•  Cover and cook on a low heat. If you are using garden peas add it at this stage along with the water. Petit pois don't need much cooking, so they can be added half way through the cooking. You can also add more water (few tablespoonfuls) at this stage if needed. The rice will require about 7-10 minutes to cook with the lid on. Don't keep taking a peek as you'll let the steam escape and it will take longer and may require more water.
• When the rice is cooked, turn off the heat. Add the roasted fennel seed powder and stir to combine. Cover and let it sit for some more time (about 10 minutes). 

Serves 3-4.

Cucumber raita

This makes a good cooling accompaniment to any spicy dish.

1 cup cucumber, de-seeded and chopped finely
1/4 tsp chilli powder (optional)
2 tsp lemon juice
1/4 tsp toasted cumin powder
250g low-fat Greek yogurt
Salt to taste

Mix all the above together and leave to sit for sometime in the fridge (30 minutes to an hour) before serving.

Quinoa pulao with chicken and cucumber raita

Woke up this morning wanting to try something totally different. I had bought a pack of quinoa a few weeks back, but hadn't found the time to use it. Today seemed as good a day as any to experiment with that. I also had some chicken in the fridge that I had planned to make a curry with later on. I decided to use it as an accompaniment to the quinoa instead as a special treat for my husband. Since both the chicken and quinoa were dry dishes, I also made cucumber raita as a side.

I have posted these separately. You can also follow the links listed below.

Chicken drumsticks with lemon and thyme

Quinoa pulao

Cucumber raita

Chicken drumsticks with lemon and thyme

6 skinless chicken drumsticks
2 tbsp thyme
11/2 tsp garlic paste
2 lemons, unwaxed
3 tbsp red chilli flakes
Salt to taste
Butter for basting

• Prepare a marinade by combining the zest and juice of the two lemons, chopped thyme, garlic, salt and the chilli flakes.
• Score the chicken pieces. Place them in a bowl. Pour the marinade and rub it in for a few minutes using clean hands.
• Cover with a cling film and refrigerate for several hours or overnight if possible.
• Pre-heat the oven to 180C. Remove the excess marinade from the surface of the chicken and place them over a rack in a roasting pan. Cover with aluminium foil and bake in the oven for 40-45 minutes or until the chicken is cooked.   
• Turn the grill on at this stage and crank it up to the maximum. 
• Remove the foil and baste the chicken with some melted butter. Grill on high on each side for 3-5 minutes until it browns nicely. The milk solids in the melted butter will help with the browning.

Quinoa pulao

Quinoa (pronounced keen-wah) has been on my list of things to try for a long time. As a vegetarian, one is always on a lookout for good sources of protein. Quinoa contains the best protein profile among all cereals and is also a rich source of iron and magnesium. Since it is also gluten free, it can be eaten by people with gluten sensitivity.

Being an Indian and a south Indian at that, we do tend to a eat lot of rice. Over the years, I've moved towards using the more nutritious varieties of rice such as brown or red parboiled rice instead of the regular white rice. These work well for the more traditional curries, but for things like biryani or vegetable pulao, I still stick to plain old basmati rice. 

I was curious to see if I could do a variation of pulao by substituting quinoa for rice. I have to say I was pleasantly surprised by the end result. It actually tasted quite nice - slightly nutty with a small bite to it - and carried the flavors of the various spices very well. 

I used all the left over vegetables I had  in the fridge - parsnip, celery and European raddish - along with frozen peas. You can use any combination of vegetables you like. 

190g or 1 cup Quinoa 

5 cloves

1 dried bay leaf

1 small stick of cinnamon

1 star anise

1/2 tsp fennel seeds

1/2 tsp cumin seeds

1/2 large onion, chopped

2 garlic pods, chopped

2 cups of chopped vegetables (I've used parsnip, celery, raddish and peas here)

5-6 green chillies, slit lengthwise

1/2 tsp cumin powder

1/2 tsp turmeric powder

1 tsp coriander powder
1/2 tsp chilli powder

1 tsp garam masala

3 tsp vegetable oil

Juice of half a lemon or lime

Salt to taste

Handful of coriander leaves, chopped

To cook the quinoa

• Soak the quinoa in water for 10 minutes. Drain and then rinse thoroughly a couple more times.
• Cook the quinoa according to the pack instructions. Normally, you will need double the amount of water (in this case 2 cups). Bring it to a boil in a pan, then turn down the heat and simmer for 10-15 minutes until the germ separates from the cover. This is easy to identify as you will see a thin hook like filament separate from the grain. The contents will also have doubled in volume. Turn off the heat at this stage. Cover and keep aside till all the moisture is fully absorbed. 

To make the pulao 

• Heat the oil in a pan. Add the whole spices (cloves, star anise, bay leaf and cinnamon) and fry in the hot oil for a few seconds. Then add the fennel and cumin seeds and allow to splutter.
• Add the turmeric, chillies, chopped onions and garlic and saute till the onion softens and turns translucent. If you are using celery or leeks, add it at this stage.
• Add the vegetables - the hard vegetables first as they take longer to cook, followed by the softer ones - and saute over high heat for a few minutes.
• Add the chiili, cumin and coriander powder along with salt to the vegetables and mix well. Lower the heat, sprinkle a little water and cover and cook till the vegetables have softened.
• When the vegetables have cooked, add the cooked and cooled quinoa and mix everything together. Taste and adjust the salt if needed.
• Sprinkle the garam masala and lemon juice and mix well.  Keep stirring and cook uncovered for a few minutes to allow the flavors to combine. 
• Finish off with some chopped coriander.

Serves 3-4

Aubergine (eggplant or brinjal) fry

It amuses me how this vegetable has different names in different countries. I have grown up calling this 'brinjal'. While living in the US, I got used to 'eggplant' and now living here in the UK, I call it an 'aubergine'. Whatever the moniker, I do love this vegetable. Most supermarkets here carry the big purple variety. These are lovely when grilled, baked or fried, but for Indian dry dishes I like to use the long, slender ones. They contain less water, so the end result is not mushy. The smaller round ones are perfect for stuffing.

I have been trying to grow them in the garden for the last couple of years. The first time I got exactly one fruit, but it was of good size. Last year was a total disaster as the unpredictable weather caused the plant to wilt and die. Hoping third time will be the charm...

Sometimes aubergines can have a bitter taste. You can toss the cut pieces in salt and leave them to drain in a colander for sometime. The salt will draw out the water and bitterness. Rinse them in water to remove the salt before you use them. I don't normally bother with this, unless I am frying them, as I don't think the ones we get here have any bitterness. 

This dish is very simple and quick to make. The garlic and roasted bengal gram bring out a mild sweetness that is balanced by the heat from the chillies. Desiccated coconut is preferred over freshly grated. It works well as a side dish for rice or chapattis.

1/2 kg aubergine (long slender ones preferable)

3 garlic pods, chopped finely

5-6 green chillies

5-8 curry leaves

1/2 tsp turmeric powder

4 tsp cooking oil

To powder

2 tbsp roasted bengal gram (pottu kadala)

1 tbsp desiccated coconut

• Cut the aubergines into half inch pieces. They do tend to blacken slightly when exposed to air for a long time. Keep them in water if you are cutting it ahead of time.  
• Grind the roasted bengal gram and the coconut to a fine powder and keep aside.
• Heat oil in a pan. Add the mustard seeds when the oil is hot and allow them to splutter. Follow this with the curry leaves. Then add the aubergine, turmeric and the minced garlic and stir fry over high heat for a few minutes. The raw garlic will cook out, but you can add the garlic to hot oil for a few seconds before adding the aubergine. You have to be careful though as the garlic will brown very quickly and that doesn't taste very nice.
• Add the salt and green chillies and cover and cook until the pieces are tender. The water contained in the vegetable should be enough to cook it. You can sprinkle some water if you starts to stick to the bottom. You are looking for the aubergine to be soft but not mushy.
• At this stage add the ground powder and mix well.  Turn of the heat and cover and allow to cook in its own steam for a minute. You may not need the entire ground powder, just add enough to coat everything well and soak up any remaining liquid.

Strawberry and mango smoothie

1 cup halved strawberries
1/2 cup ripe mango chunks
1 cup orange juice
11/2 tbsp yogurt
1 tbsp honey (optional, not required if the mango is really sweet)
Handful of crushed ice


Blitz everything in a blender until smooth and serve. I skip the ice if everything else is straight from the fridge.

Carrot and badam(almond) kheer

40 whole almonds
21/2 cups milk (semi-skimmed or 2% is fine)
1/2 cup carrot, finely grated
3 tsp ghee (clarified butter)
1/3 cup + 1 tbsp sugar
1/2 tsp cardamom powder

Garnish
5-6 raw unsalted cashew, cut in half
10-12 golden raisins

• To prepare the almonds, blanch them in hot water for a few minutes until their skin softens. Peel the skin and keep aside.  
• Heat 11/2 tsp of ghee in a small pan. When it hot, add the grated carrot and 1 tbsp sugar. Cook the carrot till it's raw flavour disappears and starts to come together. It takes between 5-7 minutes.
• Meanwhile, heat the milk in a nonstick sauce pan till it just starts to boil. Turn down the heat and allow to simmer.
• Take about  half a cup of milk out and use this to grind the almonds to a paste in a blender. The paste should be just a tiny bit coarse to touch.
• Add this back to the simmering milk along with the remaining sugar and simmer till the milk thickens and reduces a little. This will take about 20-25 minutes on a low flame. Keep stirring occasionally so it doesn't catch at the bottom.
• Finally add the cooked carrot and mix well. Continue to simmer for another 5 minutes. 
• Turn off the heat, add the cardamom powder and mix well.
• Heat the remaining ghee in another pan. When it is hot, add the cashew and stir till it begins to turn golden brown. Add the raisins and continue to stir till the raisins plump up. Mix this into the prepared kheer. 
• Cool and refrigerate for 2-3 hours. 

This tastes best when it is served cold. This makes about 2 generous servings or 3 regular ones.

Tip: Rinse the sauce pan in cold water before adding the milk. This mostly stops the milk from catching at the bottom.

Kerala style soy bean and potato curry

Mum makes this with Avarakkai (broad beans) when it is in season in Bangalore. I have used frozen soy beans instead. The gravy is actually the same as Kerala kadala(black chickpea) curry of the "puttu and kadala" combination.

The heat in this curry comes from the pepper corns rather than the red chillies, so don't skimp on that. The tomatoes add the sourness to the curry. If you don't have them handy, they can be substituted with a little bit of tamarind pulp/paste.

2 cups frozen soy beans
3 small potato, cut into cubes
2 tomato, quartered and chopped into large chunks
1/2 tsp turmeric powder
Salt to taste

To grind
2-3 whole dried red chilli
2 tbsp whole coriander seeds
1/2 tsp cumin seeds
6-7 whole pepper corns
3-4 garlic pods, roughly chopped
1 inch ginger, sliced
5-6 curry leaves
1/2 large onion, roughly chopped
1/3 cup freshly grated coconut
11/2 tsp oil

Tempering
1 tsp black mustard seeds
2-3 whole red chili, cut into pieces
5-6 curry leaves
3 tbsp onion, chopped finely
11/2 tsp oil

To prepare the ground masala

• Heat oil in a pan. Add the red chilli when the oil is hot and sauté for a 10 seconds. 
• Next, add the chopped garlic and ginger and sauté till the garlic is cook and just starts to turn colour. 
• Add the coriander seeds, cumin and curry leaves and sauté till the coriander is well roasted (starts to turn light brown).
• Add the pepper corns and toss for a few seconds and then follow it with the chopped onions. Sauté for a couple of minutes, just to remove the raw taste of onions.
• Add the grated coconut and continue to stir. You want to allow the coconut to cook in  the oil, but not brown. Turn off the heat when the coconut just starts to brown.
• Allow it to cool slightly. Grind the mixture with a little water to form a fine paste.

To prepare the curry

•   Add the soy beans and potato into a pot. Add salt, turmeric and 11/2 cups of water and bring to a boil. Cover and simmer over a low heat till the potatoes are half cooked. 
• Add the ground paste and continue to simmer till the potatoes are done. 
• Finally add the chopped tomatoes and bring back to a boil. The gravy should be slightly thick and of pourable consistency. Add extra water if needed.
•  Allow it to boil for a  2-3 minutes and then turn off the heat.
• Heat the oil for the tempering in another pan. When the oil is hot, add the mustard seeds and allow them to splutter. Next, add the broken red chilli and curry leaves and stir for a few seconds. Finally add the chopped onion and sauté till the onions and nicely browned. 
• Add the tempering to the curry. Serve with rice, puttu or even rotis.

Jamaican jerk chicken

I saw this on the telly ages ago and I have made it a few times since. I am not sure if this is 'truly' Jamaican - as with most shows, this was most probably the TV chef's version of it. This is best suited for a open grilling over a coal or gas barbecue, but grilling it in the oven and allowing it to char slightly on the edges works well too. There is a lot of heat that comes from the scotch bonnet (habanero) chili peppers, so adjust the amount wisely. You can also choose to leave the chicken skin on -  I usually remove it to keep it on the healthy side, but it does in fact, keep the chicken really moist. I would also recommend you use the thighs or legs to prepare this. The unusual ingredient for me was the soy sauce. I did some reading and found this is used to impart the dark colour to the meat and there are variations that use brown sugar or molasses as well.  

  

6 part boned chicken legs or thighs

Marinade
1 large onion, roughly chopped
3 tbsp fresh thyme leaves (or 1-2 tbsp dried)
2 tbsp barbeque sauce (any store bought kind)
1-2 scotch bonnet pepper (depending on their size and heat quotient!)
4 tbsp white wine vinegar
1 tbsp ground allspice powder
4 tbsp dark soy sauce
1 inch ginger, chopped
1 tsp freshly ground pepper
1 tsp cooking oil
Salt to taste

• Put all the ingredients listed under the marinade in a blender and blend to a smooth paste.
• Score the chicken pieces. Place them in a shallow dish and pour the marinade over them. Rub it in so that it gets into the scored areas and coats the chicken nicely. Cover and refrigerate overnight. 
• When you are ready to cook, crank up the grill to medium high. Place the chicken on a roasting rack so it does not sit in its own juices and end up steaming. 
• Grill on both sides for about 12-15 minutes or until the chicken is fully cooked. Baste with the left over sauce from time to time. 

Traditionally this is served with rice and peas - rice cooked with kidney beans, onion, garlic and thyme in coconut milk.

Scrambled eggs with spinach on an English muffin

For the spinach
1 large clove of garlic, chopped
4-5 handfuls of baby spinach
1 tsp olive oil
Small knob of butter
1/4 tsp freshly ground pepper.
Salt to taste

• Heat the oil and butter in a pan. When it is hot add the chopped garlic and saute for a minute.
• Add the spinach leaves, pepper and salt and cook for 3-4 minutes until the spinach has wilted nicely.

For the scrambled eggs
3 eggs
1 tbsp milk (or cream if you so choose)
1/4 tsp freshly ground pepper
1/4 tsp salt
2 tsp olive oil
Small knob of butter

• Whisk the eggs and milk with pepper and salt till it is well combined. 
• Place a non-stick skillet on the heat and add the oil and butter. Swirl the oil around so it coats the pan. When the oil is medium hot add the egg mixture. Keep moving the mixture around so that it starts to form curds and continue to cook on the low heat till it is almost done and very slightly runny. Turn off the heat at this stage as the eggs with continue to cook while it sits. Anymore heat and it will be overcooked.  

Assembly

2 English muffins

Butter to spread

• Slice the muffins in half, toast and butter them.
• Place a layer of spinach and then top them with the scrambled eggs.
• If you like, you can also sprinkle some paprika or cayenne pepper. Serve warm.

Serves 2.

Marrow and cannellini beans curry

This is a take on the traditional kerala erissery. I usually make this when I have to use up pieces of marror or bottle gourd (Dudhi) and I bulk it up with some form of beans. I have used cannellini or white beans here, but I do sometimes put in pinto or adzuki beans.

2 cups  marrow, chopped into chunks (remove the skin if you like)
1 cup cooked cannellini beans (tinned is fine)
6-8 curry leaves
1/4 tsp turmeric powder
Salt to taste

Grind into fine paste
1 tsp ground rice flour
2 tbsp desiccated coconut
1/2 tsp cumin seeds
1 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp dry mango powder

Tempering
1 tsp mustard seeds
1-2 dry red chilli
3-4 curry leaves
11/2 tsp vegetable oil

• Grind all the items mentioned above into a fine paste and keep aside.
• Place the chopped marrow in a medium sauce pan. Add the turmeric and just enough water to come up about half an inch from the bottom of the pan (about 2 cups). Turn on the heat and allow the water to come to a boil. Lower the heat, cover and cook till the marrow is about half cooked . 
• At this stage, add the ground paste, curry leaves and salt. Simmer this on a low heat till the marrow is almost done.  Add little water if the curry is too thick.  Add the beans and continue to simmer for a few more minutes. Remove from heat when the marrow is fully cooked.
• Heat oil in a separate pan. Break the red chilies into small pieces and add to the hot oil. Next add the mustard seeds and allow them to splutter. Finally add the curry leaves. Add this tempering to the curry and mix well. 
• Serve with hot rice. 

Leek and potato soup

A lovely warm winter soup for a cold winter evening! This is absolutely lovely and you would be surprised at how little effort it requires. Google this and you'll find recipes that call for double cream. I like to make it using semi-skimmed (2%) milk and on the rare occasions when I buy it, maybe finish off with a table spoon of single cream. Served with bread it makes for a wholesome supper.

2 large leeks, chopped

4 medium potatoes
1 tbsp butter
1 tsp olive oil
1 litre vegetable stock (or dissolve a stock cube in 1 litre of water)
1/2 cup milk
Freshly ground pepper
Salt to taste

Make sure you clean the leeks very well as they can sometimes contain a lot of trapped dirt.

• Melt the butter along with the olive oil in a pan. Add the chopped leeks and allow it soften over a low flame.
• Meanwhile peel and roughly chop the potatoes. When the leeks have softened nicely, add the potatoes and saute for a minute. 
• Add the vegetable stock, cover and simmer over a slow flame until the potatoes are tender and fully cooked.
• Remove from heat and blend to a smooth puree.
• Pour it back into the pan, add the milk, season with salt and pepper and simmer for further 10 minutes or till it starts to bubble slightly. 
• Finish off with a touch of cream before serving.

Serves 3-4

Burrito wrap

2-3 large tortilla wraps
1 cup refried beans
1/2 cup cooked rice
1/4 cup guacamole
2 tbsp sour cream
1/2 cup chopped onion
1 large tomato, de-seeded and chopped
1/4 cup chopped coriander leaves
1/2 tsp cumin powder
1/2 tsp garlic powder
1/4 tsp ginger powder
1/4 tsp chili powder
1/2 tsp dried oregano
1/4 tsp ground pepper
1 tsp vegetable oil
Salt to taste
Salad leaves

Preparing the refried beans

• Heat oil in a pan. Saute the chopped onion till they turn translucent.
• Add the refried beans and mix for a minute. You can add little water to loosen it into a thick paste consistency.
• Add cumin, garlic, chili and ginger powders, oregano pepper and salt and cook for a few minutes.
• Lastly add the chopped tomato and coriander leaves and continue to cook for a minute.
• Take it off the heat and allow to cool. 

To prepare the wraps

• Heat the tortilla on a griddle to make it flexible enough to fold without tearing.
• Build up layers with rice, refried beans, guacamole, sour cream and salad leaves.
• Fold the tortilla into a wrap. There are a number of videos on YouTube that explain this.

The burrito I made here is vegetarian. You can always add some shredded chicken or add some minced meat to the refried beans to satisfy a non-vegetarian palate.

Guacamole

I am not usually very fond of avocados. I am always hard pressed to find a use for it whenever I buy one. More often than not I simply use it as a filling in wrap, but sometimes I end up making guacamole. What it is about this simple dish that completely transforms the taste of an avocado?!

Oh! I read or saw somewhere once that a ripe avocado can be used in place of butter or spread on toast. Tried it. Hated it. But if you are one that 'loves' the unspoiled taste of an avocado, why not give this a go? 

2 ripe avocados

1/2 cup chopped onion (about 1/2 a large onion)

1-2 tomato, de-seeded and chopped finely (optional)

1/4 cup chopped coriander

1-2 green chili, chopped finely 

Juice of a large lime

Salt to taste

• Cut the avocados in half and scoop out the fleshy bit into a bowl. Mash it using a fork. I like to leave it slightly chunky to add texture.
• Add all the remaining ingredients except for the chopped tomato and mix well. You can adjust the heat by adding or reducing the number of chilies. De-seed them to remove some heat. I sometimes use pickled chilies when I don't have fresh ones handy. 
• Cover and refrigerate for at least an hour to allow the flavors to combine.
• Add the chopped tomato when you are ready to serve. If you add them before, it will release some water and make it slightly runny.  

Serves 3-4

Tip: If you prepare the avocados first and don't have the rest ready, remember to mix in the lime juice to prevent the avocados from oxidizing and changing colour.

Soba noodle salad

Well suited for a packed lunch to take to work.

2 servings of Soba noodles

2 tbsp toasted sesame seeds

2 tbsp chopped coriander leaves

1 1/2 cups chopped mixed vegetables (carrot, broccoli, bell pepper or any combination you like)

Microwave broccoli (covered) for a couple of minutes to soften them or blanch for a few minutes in boiling water and then shock it in cold water to stop it from over cooking.  

Dressing

2 tbsp rice wine vinegar

1 tbsp soy sauce

1 tbsp hot chilli sauce (if you up to it, add Maggi masala chilli sauce)

2 tsp lemon juice

1 tbsp toasted sesame oil

1/2 tsp sugar (can substitute with honey instead)

Salt to taste

Mix all of these together to form the dressing. 

Cook the noodles in salted water according to the pack instructions. Drain the noodles really well. Toss the noodles, vegetables and coriander with the enough dressing to coat everything nicely. Let it sit for some time to absorb all the flavours. It tastes best when served cold. 

Sprinkle the sesame seeds before serving.

Grilled vegetable quesadilla

This is a quick, easy and healthy option for a satisfying breakfast or lunch. Although this does contain cheese - you do need it, otherwise the veggies would just fall out - I try to limit it to the minimum without skimping on taste. I saved a lot of time using frozen grilled vegetables. A nice flavour comes through with the addition of a home made blend of seasoning.

Seasoning
1/2 tsp chilli powder
1/4 tsp garlic powder
1/4 tsp ginger powder
1/4 tsp onion powder
1/2 tsp dried oregano
3/4 tsp cumin powder
1/4 tsp ground pepper
1/2 tsp salt

Filling
2 cups grilled vegetables (bring to room temperature if using frozen)
1 tsp olive oil
1 cup grated cheese (mature chedder or red leicester preferable)
3 medium corn or wholemeal tortillas
Cooking spray
Salt to taste

• Heat the oil in a pan and add the grilled veggies along with 1 tbsp of the seasoning blend.  Add salt to taste (remember there is salt in the seasoning as well). Sauté till all the moisture has evaporated and keep aside.
• Heat a griddle pan and spray it with some cooking spray.
• Place a tortilla on the griddle and allow it to warm up.
• Place a thin layer of grated cheese on one half of the tortilla. Add a layer of the filling over the cheese, followed by another thin layer of grated cheese over the veggies. Fold over the other half and press down. Allow it to toast slightly on one side, then flip it carefully and toast the other side. 
• Remove from the pan and can cut it in half to form triangles. I find a pizza cutter works best for this. Serve warm.

This makes 2 servings.