Quinoa Salad with Corn and Red Beans

Quinoa Salad with Corn and Red Beans

“Quinoa is a superfood which is high in protein and has the texture of a grain. It’s filled with nutrients and along with the other ingredients here this salad is highly nutritious, low carb and very delicious. It is also a perfect dish to bring to a summer party”.

Ingredients

2 cups cooked quinoa

1 avocado diced

1 spring onion chopped finely

1 red bell pepper diced

1 can corn, washed and drained

1 can red kidney beans or black beans, washed and drained

For the dressing:

¼ cup extra virgin olive oil

1 clove of garlic, pressed with a garlic crusher

lemon juice

1 tsp honey or soft brown sugar

½ tsp black pepper powder

½ tsp cumin powder

salt to taste

1/3 cup of cilantro/coriander leaves chopped finely

Directions

Cook quinoa with water or stock according to package instructions (if you are plain water, then add some salt). In a bowl whisk the olive oil along with all the ingredients for the dressing and leave them to marry while you chop the veggies. When the quinoa is at room temperature, take a large bowl and add the veggies and quinoa and mix gently along with the dressing. You can also chill the salad before serving.

Allwyn's Grilled Chicken

Allwyn's Grilled Chicken

“This grilled chicken is my husband, Allwyn’s recipe. He made it for the first time on the day I was traveling back from India to Dubai last year. It was a lovely surprise when I returned home to a wonderful aroma emanating from the kitchen. This recipe has now become our family’s favorite way to grill chicken. Perhaps, I should travel more often!”  J

Ingredients

2 small spring chickens or 10-12 pieces of thighs and breasts

2 tbsp ginger garlic paste

1 tsp turmeric

1 tsp pepper powder

½ tsp red chili powder

1 tbsp garam masala powder (I prefer Mother’s recipe garam masala)

2 tbsp tomato ketchup

1 tbsp softened butter

1 tbsp olive oil

1 tsp white vinegar

½ cup thick yogurt

salt to taste

Directions

Wash chickens and pat dry with a tissue kitchen towel. Add some salt and rub onto the chickens. Add all the ingredients and leave it in the fridge to marinate for 4-6 hours. Transfer the chickens to an oven proof tray, with the breast side up. Cover with foil. Heat the oven to 180 deg C. Cook chicken for 45 minutes to an hour. Remove the foil and let it cook for a further 10 minutes until the chicken is browned on top. Remove chicken and let it rest for a few minutes. Service with baked or mashed potatoes.

Curried Mung Beans

Curried Mung Beans

"There are days when I want to eat some comfort food and not over indulge. Today was one of those days. I decided to keep it simple and have a meatless supper. This dish was the perfect choice".

Ingredients

2 cups sprouted mung beans

1 medium sized red onion chopped finely

2 medium sized tomatoes chopped finely

1-2 green chilies chopped finely

2-3 flakes garlic crushed in a garlic crusher

2 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala powder (I prefer Mother’s recipe garam masala)

1 tsp turmeric powder

½ tsp red chili powder

1 tsp mustard seeds

salt to taste

2-3 tbsp oil

2 tbsp chopped fresh coriander for garnishing

Directions

In a pan heat oil and add mustard seeds. When the mustard seeds change color, add the onions and sauté for 3-4 minutes till translucent. Add garlic and green chilies and sauté for a few seconds. Add the coriander, cumin, turmeric, garam masala and red chili powder and sauté for 2-3 seconds. Now add the chopped tomatoes and saute till the tomatoes are completely soft. Then add sprouted mung beans and 2 cups of water. Add salt to taste and stir. Cook on medium heat till mung beans as well cooked. The must be soft to touch but must not completely disintegrate. Turn off the heat and transfer into a serving dish. Garnish with chopped coriander leaves. Serve with flat breads or steamed white rice.

Malvani Chicken Curry

Malvani Chicken Curry

“This recipe originates from the Konkan region of India. It is a coastal area and Malvani cuisine uses coconut in various ways like grated, dry grated coconut, coconut milk and coconut paste. This is a spicy and hot curry, and I’m sure will blow your socks off! So if you can handle spicy food, do give it a try”.

Ingredients

1 kg chicken cut into pieces

3 medium sized red onions sliced

1 tsp red chili powder

½ tsp turmeric powder

¼ cup oil

salt to taste

a handful of chopped coriander leaves for garnishing

To be roasted and ground to a powder:

6-7 dry red chilies (you can de-seed some if you want it less spicy)

10 black peppercorns

6-7 cloves

1 bay leaf

2” cinnamon stick

½ tsp grates nutmeg

2 tsp coriander seeds

1 tsp cumin seeds

To be ground to a fine paste:

1 ½ cups grated fresh coconut

5-6 cloves of garlic

2 green chilies (I used only one)

2” piece of ginger

Directions

In a skillet roast the whole spices for a few minutes and grind them in a spice grinder to a fine powder. Keep aside. In a blender, add the grated coconut, ginger, garlic, green chili and grind to a fine paste using a little water. Keep aside.

Heat oil in a pan and add the sliced onion. Sauté the onions till they turn dark golden brown. Add the ground spice mix, turmeric, red chili powder and sauté for 2-3 seconds. Add the coconut paste and sauté on low heat for 10 minutes. Add the chicken pieces and mix. Add a glass of water, salt and stir. Cover and cook on low heat. Check occasionally if water is needed and give it a stir. Cook until chicken is well done and the gravy has thickened a bit. Turn of the heat and transfer into a serving dish. Garnish with chopped coriander leaves. Serve with hot white rice. 

Stuffed Pomfret

Stuffed Pomfret

“Stuffed Pomfret is a delicacy cooked and enjoyed by East Indians all over the world. This is my mother’s recipe and we always liked it when she would prepare the fish this way, relishing every mouthful with Indian flat breads. I recreated this recipe today and I think did justice to it!”.

Ingredients

1 medium sized pomfret fish

2 medium sized red onions

1 green chili

4-5 flakes garlic

2” piece ginger

2 medium sized tomatoes chopped finely

a handful of coriander leaves chopped finely

1 tsp garam masala powder (I prefer Mother’s Recipe Garam Masala)

1 tsp turmeric powder

¼ tsp pepper powder

salt to taste

1 tsp juice of a lemon

Oil for frying

Directions

Clean fish by removing scales, tail, fins and the insides (you can ask your fishmonger to do it). Wash the fish and pat dry. Make two large slit horizontally on each side of the fish. Apply some salt and ½ tsp turmeric powder and keep aside. Chop onion, garlic, ginger and green chilie finely (I used a food processor and chopped them altogether). Heat about 2 tbsp oil in a large non-stick pan and add the chopped onion, ginger garlic and chilie mixture. Sauté for a few minutes till the onion turns brown. Add the garam masala powder, turmeric, pepper powder and salt and stir for 3 seconds. Now add the chopped tomatoes and sauté till the tomatoes have melted and the filling is semi-dry. Add chopped coriander and some lime juice and check seasoning. Turn off the heat and let the filling cool. Stuff this filling carefully into the slits of the fish. Heat about 2 tbsp oil in a non-stick pan. Fry the fish on both sides till golden brown and cooked. Serve on a large plate with the remaining stuffing on top of the fish and some warm flat breads.

Chicken Quesadillas

Chicken Quesadillas

Ingredients

1 large rotisserie chicken, shredded

1 ½ cup shredded cheddar cheese

6-8 flour tortillas

1 tbsp Taco or Cajun seasoning

salt and ¼ tsp pepper

1 small red bell pepper, de-seeded and sliced into strips

1 small green bell pepper, de-seeded and sliced into strips

1 medium sized onion, sliced

some sliced black olives (optional)

1 cup diced tomatoes

Olive oil and butter

Directions

Take a large skillet and place on low heat. Drizzle some olive oil and add the shredded chicken, the taco seasoning, salt and pepper. Sauté for a few minutes and keep aside. Take another skillet and add 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown areas. Sauté for 3-4 minutes. Remove and set aside. Sizzle 1 tsp of the butter in a separate skillet over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken, peppers, chopped tomatoes and sliced olives. Top with a little more grated cheese and top with a second tortilla. When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1 tsp butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings. Cut each quesadilla into wedges and serve with salsa or ketchup.

Fish Cakes

Fish Cakes

Ingredients

4 Basa fish fillets or any white fish fillets

1 spring onion or scallion finely chopped

1 small red onion finely chopped

2 flakes garlic crushed in a garlic crusher

½ tsp red chilli flakes

½ tsp black pepper powder

1 tbsp mayonnaise

2 slices white bread

salt to taste

1 egg, beaten

1 cup or more breadcrumbs or fine semolina

Oil for shallow frying

Directions

Cook fish fillets with a little salt and water. Remove the fish in a large bowl and flake the fillets with a fork. Retain the stock. Soak bread slices in the stock and squeeze out the remaining liquid. Add the bread to the fish. Add the onions, garlic, red chilli flakes, pepper powder and mayonnaise to the fish. Mix gently and form into large patties. Press each patty lightly on the palm of your hands to flatten. Dip each patty in beaten egg and then roll on both sides in breadcrumbs or semolina. When all the patties are done, keep them in a fridge for 15-20 minutes to harden (it’s easier to fry). Heat some oil in a skillet and fry each patty on both sides till golden brown. Serve with some Tzatziki or Thousand Island sauce.

Spicy Stuffed Okra

Spicy Stuffed Okra

Ingredients

20-25 okra or ladyfingers

1 medium red onion chopped

2 flakes garlic sliced thinly

½ tsp red chilli powder

2 tsp coriander powder

1 tsp cumin powder

½ tsp salt

½ tsp mustard seeds for tempering

4-6 tbsp oil

Directions

Wash okra and wipe with a clean tea towel. Cut the ends and slit the okra, but not till the ends so that it holds together. In a small bowl mix the spices along with the salt. Using a teaspoon stuff some of the spice gently into each okra. Keep aside. In a medium sized wok (kadhai), heat oil and add the mustard seeds. When the mustard seeds change color, add the chopped onions and sauté for a few minutes till it turns light brown. Add the sliced garlic and sauté for 2 minutes. Add the okra and mix gently. Add the remaining spice powder and continue to sauté. Turn down the heat to low and add ¼ cup of water and cover with a lid. Let it simmer for a 3-4 minutes. Remove lid and stir. Cook till the okra is tender but not  completely soft and the water has dried up. Check seasoning and add salt if needed. 

Pancakes with coconut filling

Pancakes with coconut filling

“I made these pancakes on Shrove Tuesday. For those of you who do not know Shrove Tuesday; it marks the beginning of Lent, a month of fasting for Christians. Shrove Tuesday is noted for the custom of eating Pancakes and hence is also known as “Pancake Tuesday”. So here’s my take on it.”

Ingredients

For the Pancakes:

130 grams Flour

¼ teaspoon baking powder

pinch Salt

1 egg

2 tablespoons melted butter

200 ml milk

few drops Vanilla Essence

Oil for frying

For the Filling:

½ freshly grated coconut

100 grams granulated sugar (or less according to your taste)

few drops of red or green food coloring

Directions

For the pancakes: Add the dry ingredients (flour, baking powder and salt) into a mixing bowl and combine quickly, then make a well into the center and add in the egg, melted butter, coconut milk and vanilla essence. Mix the whole content to a smooth liquid consistency.

Heat a non-stick pan and brush with some oil. Add about one ladle of batter. The pancakes should be very thin so try to spread the pastry as good as possible by turning the pan before it starts to harden. Cover the pan and allow it to cook for 1-2 minutes. Take it off the heat (only cook on one side!) and repeat the process with the rest of batter until it is all used up.

For the filling: In a pan add the grated fresh coconut. sugar along with a little water and place on low heat. Keep stirring until the sugar has melted and the mixture is dry. Add a few drops of food coloring of your choice and mix. Turn off the heat and let the filling cool.

Now take a single pancake and place it on a flat plate. Put some of the filling in a line. Close the pancakes from sides and then roll them up. Continue till all the filling is used. Enjoy while still warm. I guarantee you, they will be gone in minutes!

Red Velvet Cake

Red Velvet Cake 

Ingredients

For the Red Velvet Cake:

2 ½ cups all-purpose flour (I prefer Gold Medal flour)

1 teaspoon baking soda

1 teaspoon cocoa

1 ½ cups granulated sugar

2 eggs

1 ½ cups canola oil

1 teaspoon vinegar

1 (1-ounce) bottle red food coloring

1 teaspoon vanilla

1 cup buttermilk

For the cream cheese frosting:

½ cup margarine

1 (8-ounce) package cream cheese

1 box confectioners' sugar, sifted

½ teaspoon vanilla

1 cup chopped lightly toasted pecans/walnuts/sliced almonds

Directions

For the Red Velvet Cake:

Preheat oven to 350 degrees F. Grease and flour 2 round layer cake pans. Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl. In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined. Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour. Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake. Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.

For the cream cheese frosting:

Soften margarine and cream cheese to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.

Classic Crème Caramel

Classic Crème Caramel

Serves 6

Ingredients

For the caramel

160 gms sugar

6 tablespoons water

unsalted butter to grease the ramekins (6 moulds) or one single 1.2 litre ovenproof dish

For the custard

1 can Nestle Condensed milk (395 gms)

3 eggs

800 ml full fat milk

1 tsp vanilla essence

Directions

Pre-heat oven 150C/300F/Gas 2. Warm the ramekins in the oven, so they are warm when the caramel is poured in.

First make the caramel. Pour the sugar and six tablespoons of water into a stainless steel pan and boil until the sugar turns a dark copper colour. Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed ramekins. Set aside to cool at room temperature and become hard. Once hard, butter the sides of the ramekins above the level of the caramel.

For the custard, in a bowl whisk the eggs well, add condensed milk and vanilla extract and whisk again until well mixed. Pour the milk into a saucepan, gently heat over a low heat until you can still just dip your finger in for a moment, pour onto the egg mixture in the bowl. Then strain the mixture through a fine sieve. Pour the mixture into the prepared ramekins. Stand the ramekins in a baking pan and fill the tin half-way with boiling water from a kettle. Cook in the oven for about 20-30 minutes or until the custard has set. Do not overcook the custard – check around the edges of the dishes, to make sure no bubbles are appearing. Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel is absorbed into the custard. To serve, loosen the sides of the custard by tipping the ramekin and loosen with a small palette knife round the edges. Place a serving dish on top of the ramekin and turn upside down.

If you prefer, the recipe can be made in a 1.2 litre (2 pint) dish and cooked for 40-50 minutes.

Stuffed Squids

Stuffed Squids

Ingredients

10 medium sized squids

4 large red onions

4 large tomatoes, chopped finely

6 flakes garlic

1 green chillie, deseeded

1 tsp red chili powder

1 tsp black pepper powder

½ tsp cumin powder

200 gms pack of strained tomatoes, or tomato puree

4 tbsp tomato ketchup

1 cup soya granules soaked (you can also substitute it with 1 cup of bulgur or 1 cup of cooked rice)

2 tbsp chopped walnuts or pine nuts

½ cup or more olive oil or canola oil

1 vegetable bouillon cube

2 tbsp cooking cream for garnishing (optional)

salt to taste

10 toothpicks for sealing the squids

Directions

Soak the soya granules in water for 15 minutes. When they have hydrated, squeeze the water out and keep aside. Clean squids or better still ask your fishmonger to do it. Take off the wings and tentacles and rinse them well. Clean the squid tubes and rinse them. Chop the tentacles and the wings finely. Chop the onions, green chillie and garlic finely (I did it in a food processor). Heat half the oil in a pan and sauté half the chopped onion garlic mixture until well browned. Add soya granules and continue to sauté. Add half of the cumin, pepper and red chilli powder and stir for a few seconds. Add the chopped squid tentacles, chopped nuts and half of the bouillon cube and sauté for 3-4 minutes. Add half of the chopped tomatoes and sauté until the tomatoes melt and the squids are cooked and filling is a bit dry. Check seasoning and turn off the heat. Let the filling cool.

Stuff each squid with the filling leaving a bit of space enough to seal. Secure the opening of each squid with a toothpick. In a pan heat the remaining oil and add each squid to the pan. Fry on both sides for 3-4 minutes. Remove the fried squids and add the remaining onions and garlic mixture to the same pan and sauté till well browned. Add the remaining spices and bouillon cube and stir. Then add the remaining chopped tomatoes and sauté till tomatoes melt. Add tomato puree and salt to taste and stir. Add a cup of water, stir and return the squids to the pan. Simmer on low heat for 10 minutes. Turn the squids over gently in the pan and simmer for another five minutes. The gravy should thicken a bit by now. Turn off the heat and let it cool for a few minutes. Remove the toothpicks gently and discard them. Transfer the squids to a serving dish and pour the gravy on top. Garnish with cream.

Chocolate Mousse

Chocolate Mousse

Ingredients

½ cup dark chocolate, grated (plus 2 tbsp grated chocolate for garnishing)

2 tbsp cocoa powder

3 eggs

2 cups whole milk

½ tsp vanilla essence

2 tsp unflavored gelatin

16 tsp granulated sugar

whipped cream for decoration

Directions

Break eggs into a bowl and whisk well. Add milk and sugar and mix. Cook in a double boiler till the mixture thickens and coats the back of a spoon. When the egg mixture thickens, add vanilla essence and mix. Dissolve gelatin in about 2 tbsp of warm water. Add gelatin, cocoa powder and dark grated chocolate to the egg mixture and mix well. Strain the mixture into a bowl and set aside to cool. Pour into 4 or six individual bowls and refrigerate for 4-5 hours or until set. To serve: garnish with whipped cream and the remaining grated chocolate.

Serves 4-6

Coffee Cake

Coffee Cake

Ingredients

For the cake:

150 gms all-purpose flour

150 gms unsalted butter, softened

150 gms granulated sugar

3 eggs, beaten

1 tsp baking powder

1 tbsp coffee granules dissolved in 2 tbsp of boiling water

50 gms walnuts, roughly chopped

For the icing:

250 gms Mascarpone or Cream Cheese

100 gms butter, softened

220 gms icing sugar, sifted

1 tsp coffee granules dissolved in 1 tbsp of boiling water

For caramel walnuts: (This is optional)

8 – 10 walnuts

3 tbsp white granulated sugar

2 tbsp water

Directions

Preheat oven to 180 deg C. Grease two 20 cm cake tins and line the bases with baking paper. With the help of an electric hand mixer, cream the butter and sugar for 5 minutes until white and fluffy. Add the eggs one at a time, beating after each addition. Sift the flour and baking powder and mix with the butter and sugar. Add the coffee and walnuts and fold into the cake mixture.

Spoon the mixture into the cake tins and smooth over the top. Bake for 20-25 minutes.

For the icing: Beat the cream cheese until smooth. Add butter and icing sugar and beat again. Add the coffee and beat until well combined.

For the caramel walnuts: Simmer sugar and water until the sugar is dissolved (do not stir at any point) and it starts to turn an amber colour. Have a lightly oiled plate ready and coat the walnuts in the caramel, one by one, using two forks. Once coated, place the caramel walnuts on the oiled plate and allow to cool.

Place one cake on the cake stand. Spread about 1/3 rd of the icing on the cake. Place the second cake gently on top of the icing. Spoon the remaining icing over the cake and on the sides and smoothen with a palette knife. Decorate with the caramel walnuts. Serve with a coffee. Enjoy!

Penne Pasta with Bacon

Penne Pasta with Bacon

Ingredients

4 slices bacon, chopped

4 cups Penne pasta, cooked till al dente

6 tbsp cooking cream
1 tbsp olive oil

salt and pepper to taste

Directions

In a pan fry the bacon until brown and crispy. Add the cooked pasta, olive oil and mix well. Add cooking cream and stir to combine. Season with salt and pepper.

Bacon and Corn Breakfast Puffs

Bacon and Corn Breakfast Puffs

Ingredients

4 slices of bacon, chopped into bits

1 package frozen puff pastry squares (preferable Sunbullah Puff Pastry), thawed according to package instructions

1 cup whole milk

½ cup grated cheddar cheese

2 eggs, beaten

½ cup tinned corn kernels

1 tsp black pepper powder

salt to taste

cooking spray

Directions

Preheat oven to 400F and position racks in the top and bottom thirds of the oven.

In a medium-size skillet over medium-high heat, cook the bacon until brown and crispy, 6-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

In a large bowl, combine milk, beaten eggs, salt, pepper in a medium-size bowl. Spray the muffin tray with cooking spray or lightly brush with oil. Place each square into each muffin round gently, so that the dough extends slightly over the top of the muffin tin. Divide the bacon and corn between each of the cups and fill them with the egg custard just to the top of the cup line. Fold each overlapping corner of each square over top of the filling to enclose it. You can bake the quiches immediately or freeze and bake them later.

Pop the quiches into the oven and bake about 20 minutes, switching the position of the tins halfway through baking, until the filling is puffed and the crust is golden brown.

Stuffed Bell Peppers

Stuffed Bell Peppers

Ingredients

6 medium sized bell peppers

1 cup cooked rice

400 gms chicken mince

2 tbsp crushed peanuts

1 spring onion/scallion chopped finely

1 tsp red chilli flakes

½ tsp black pepper powder

1 chicken bouillon cube

1 cup grated mozzarella cheese

a handful of chopped parsley

4 tbsp olive oil

Directions

Preheat oven at 180 deg C. Cut the bell peppers in half and carefully take out the seeds and some of the membrane and discard. Brush the bell peppers with olive oil and a little salt. Grill them in the oven for about 10 minutes or until the peppers are tender but not limp. Remove from the oven and set aside. Meanwhile, heat about 2 tbsp olive oil in a skillet. Add the white part of the spring onions and sauté till translucent. Add chicken mince and sauté for 3-4 minutes. Add the bouillon cube, red chilli flakes and pepper powder. Cook until the chicken mince is done. Add the rice and mix. Check seasoning and add salt as per taste.  Add the green part of the spring onion, peanuts and parsley and mix. Turn off the heat. When the filling is slightly cool, stuff the peppers. Top with grated mozzarella cheese and return to oven to bake for 10 minutes or until the cheese browns on top.

Spicy Prawn Pilaf

Spicy Prawn Pilaf

Ingredients

2 cups prawns, cleaned and deveined

2 cups basmati rice, washed and drained well

4 cups lukewarm water (same measurement as the rice)

2 medium sized red onions finely chopped

2 large tomatoes finely chopped

2 tsp red chilli powder

1 tsp garam masala powder (I prefer Mother’s Recipe Garam Masala)

½ tsp turmeric

2 tsp coriander powder

1 tsp cumin powder

1 vegetable bouillon cube

salt to taste

½ cup cooking oil

a handful of chopped coriander leaves for garnishing

For tempering:

2 bay leaves

1 star anise

4-5 black pepper corns

2-3 cloves

4-5 cardamoms

1 stick cinnamon

Directions

In a deep dish heat oil and add the spices for tempering for 2-3 seconds. Add chopped onions and sauté until translucent. Reduce heat and add the powdered spices and sauté for 2 minutes. Add tomatoes and fry until they have melted. Add prawns, bouillon cube and mix well. Add the drained rice and stir for 2-3 minutes. Add 4 cups of lukewarm water and salt (check seasoning as the bouillon cube has salt). Reduce heat completely and cover the dish with lid. Cook until all the water has been absorbed. To serve, gently mix the rice well and garnish with a handful of chopped coriander leaves.