Instant Loaded Egg Paratha

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My husband is always watching Indian street food videos on YouTube.  This is one particular dish that he was checking and that I was extremely intrigued by.
I think you all know me by now, in that I love to cook really, really simple food and am not embarrassed in taking short cuts to get to the final yummy result!

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This is one of those easy than easier recipes, yet so satisfying and filling.  The protein hit from the egg and cheese really reaches the spot!  Make sure that you have some ready made parathas or frozen parathas like I used in this recipe and you are ready to go my friends!

Enjoy, see you soon! Much love, D x

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INGREDIENTS

Frozen paratha/ready made paratha
Large eggs
Grated mature cheddar cheese
Spring onion sliced
Chopped fresh coriander
Chilli flakes
Butter
Salt and pepper to taste

METHOD

Place the frozen paratha in a frying pan and cook through on both sides to a medium golden brown.  Spread a little butter on one side

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Crack one egg onto the buttered paratha and break the yolk gently.  Load on all other ingredients and seasoning

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Cover with a large lid on a low heat for 5 or so minutes or until egg is firm

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Fold the paratha and serve with a hot chilli sauce

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Protein Chapatis

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Ok…So these looks like normal chapatis?!  Soft fluffy Indian flatbreads. To a point they are and then I was sneaky and blitzed some cooked QUINOA in my NutriBullet! And blended to a pulse

Add it to the mix of flour a little sunflower and boiling hot water to firm a dough.  Cooked them on a flat griddle and voila protein filled quinoa hidden into our daily bread…

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Loving my NutriBullet!!!

Quorn Protein & Peas Curry

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If you want something healthy, tasty and low fat, don’t go anywhere! I have created my non guilty version of the classic Indian matar paneer dish without the guilt! And the paneer?!
Fully packed with protein, which will keep you going for longer and stop you from snacking, especially if you have this curry for lunch. But don’t worry I know this maybe to healthy for some of you so my apple crumble recipe is coming up soon…

Enjoy, hope you’re all well…I am sooo excited as I have a lot more creative vegetarian dishes on the way!..until then, much love, D x

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INGREDIENTS

300g Quorn chicken style pieces or soya chunks
2 cups frozen peas
1 medium onion diced
2 cloves garlic crushed
½ tsp minced ginger
250g crushed tomato passata
Pinch of mustard seeds
Pinch of cumin seeds
1 tsp garam masala
¼ tsp turmeric powder
2 tsp ground cumin & coriander
Salt to taste
½ tbsp sunflower oil
Water for sauce

METHOD

In a large nonstick saucepan,  heat the oil on a medium heat with the mustard and cumin seeds.  Once they start to sizzle,  add the onion, ginger and garlic into the pan.  Sauté until translucent

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Sprinkle in the garam masala, cook through for a minute or so. Stir in the tomato passata along with all the seasoning.  Let the sauce bubble then place the chunks of quorn into the saucepan.  Mix well, you may need a little water to help the tomato coat the quorn

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Reduce the heat, cover and simmer the curry for 10 minutes.  Add the peas, stir and simmer for a further 7 to 10 minutes

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Serve up with some rice or chapati

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Roasted Red Bell Pepper Chapatis

A tasty and healthy flat bread…One of our family favourites!

Shivaay Delights

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Peppers give immense flavour in cooking especially when it’s roasted! Packed with vitamin C, it’s great for when you have a cold. With both my little ones sniffling away and always comforted with a rolled up chapati in their hands when playing. I thought why not introduce the pepper to the chapati?

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I was sooo happy with the result and so were they. A soft orange chapati with strong notes of pepper and coriander. I sent a couple for my Mum to try and she loved them. She wants the recipe! So this one is for you my dearest!

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INGREDIENTS

1 red bell pepper
2 garlic cloves
Handful fresh coriander
¾ tsp salt or to taste
1 tsp coriander & cumin powder
½ tsp turmeric powder
½ tsp garam masala
250g chapati flour
1 tbsp sunflower oil
Boiling water to bind
Extra flour for rolling
Butter

METHOD

• Preheat the…

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Vegetarian Moussaka Style Pasta

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Hello friends! Yesterday I fused two gorgeous cuisines together, Greek & Italian! And what a result!! Tasty, Mediterranean and very comforting…my kind of food. Also healthy with the soya mince, and fresh aubergine. Which I have to say is my vegetable of choice at the minute. I keep craving them and I’m sure you’ll all be getting more aubergine recipes soon.

I think the best thing about food blogging/writing is you get to eat the food at the end of it all. Developing, prepping, cooking is enormous fun but to eat the dish is like the cherry on the cake…ummmm reminds me…I have to bake a cake soon for all of you! It’s been a while…

Hope you’re all having a lovely weekend, see you all very soon. Much love, D x

INGREDIENTS

1 large aubergine diced
2 medium onions diced
300g vegetarian soya mince
2 cloves garlic crushed
1 tin chopped tomato
300g tomato passata
1 tsp dried oregano
1 tbsp olive oil
400g penne pasta cooked
Feta cheese optional
Salt & pepper to taste

METHOD

1. Heat the oil in a large saucepan, sauté the onion and aubergine together, cover and cook for 5 minutes

2. Add the tin of tomatoes, passata, vegetarian mince, oregano, garlic and seasoning, stir, cover and cook for a further 15 minutes, stirring occasionally

3. Serve on some penne pasta with a generous crumbling of feta cheese

Quinoa with Spinach & Balsamic Glazed Tomatoes

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This has to be my most favourite quinoa salad dish to date! Last night we wanted something really light and healthy and this ticked all the boxes. Recently you may be noticing that I have been creating a lot of Mediterranean recipes. I just love the flavours and am probably secretly craving the sun, sea and sand!
A taste of the Med will hopefully keep me going! Until I get there!

An excellent vegan dish also, just leave out the feta and use an alternative if you wish. The balsamic vinegar helps mingle all the flavours and really brings out the sweetness in the juicy cherry tomatoes. I need to go buy some more quinoa today to make some more. Have a stunning day! Much love D x

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INGREDIENTS

150g baby spinach
12 asparagus spears chopped
16 cherry tomatoes halved
1 tbsp olive oil
1 garlic clove minced
½ tsp salt or to taste
½ tsp dried oregano
Dash of Balsamic vinegar
1½ cup pre cooked quinoa
Feta cheese (optional)

METHOD

• Heat up the oil in a deep pan with the garlic on a medium heat. Once the oil is hot add the asparagus and cherry tomatoes

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• Season with the salt and oregano. Stir fry so that everything is coated in oil. Lower the heat and cook for 5-8 minutes until the asparagus is tender

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• Splash in a little Balsamic vinegar and mix well. Place the fresh spinach on top of the cooked asparagus and tomatoes and turn off the heat

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• This way the spinach will wilt a little but largely remain soft and fresh. Leave to sit for 10 minutes

• Place the quinoa in a large mixing bowl, mix in the asparagus, tomatoes and spinach. Making sure you get all the juices and dressing in

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• Combine well and serve warm with some crumbled feta cheese

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Rosecoco Piri Piri Beans & Rice

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A staple meal of beans and rice has and always has done wonders for me! I find it satisfying, comforting and most importantly healthy. Great on a winters cold evening after picking up the boys from school. Simple, efficient and delightful. There is not a lot I can say about this dish. Just go ahead and try it friends. Do let me know how you like them. You are free to change the bean but don’t forget the spices especially the piri piri!

Enjoy, Have a lovely day! Much love, D x

INGREDIENTS

1 tin Rosecoco beans drained
Salt to taste
2 Spring onions finely sliced
½ tsp ginger paste
5 tbsp tomato passata
1 tsp piri piri powder
1 tsp ground coriander powder
¼ tsp turmeric powder
1 tbsp olive oil

METHOD

In a non stick frying pan with the oil, fry off the spring onion and ginger with spices

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Pour in the passata, season with salt and on a low heat…warm through

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Add the beans, stir and cook for a further 10 minutes

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Serve with some fluffy white rice.

Looks Like Carrot?….

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My husband is off now for the Christmas holidays and time for me to get creative in the kitchen!!!  It’s been a long time, since I’ve been able to take time out and just cook! especially with day to day chores and taking the boys to school.

Mr Shivaay Delights!! Aka Mr Makani! said he wanted a starter type of dish and something Indian!  So I decided to fuse ingredients together to make a funky new dish!

I grated everything in my food processor and stir fried away in my frying pan, I came up with this….

Sweet potato onion and coriander filling with the warmth of garam masala running through it.  I served it up on some wholewheat buttered toast with a light sprinkling of mature Cheddar cheese to give a bit of a salty edge to compliment the sweet and spice.

Simple, tasty and comforting..Hope you enjoy this recipe! and I shall see you soon! Much love, D x

INGREDIENTS

1 large sweet potato, peeled and grated
1 white onion grated
Handful of roughly chopped coriander
1-2 tbsp sunflower oil
Salt to taste
1 tsp garam masala
1 tsp ground coriander & cumin powder
Mature Cheddar cheese

METHOD

Heat the oil in a non stick frying pan on a medium heat, sauté the sweet potato, onion and coriander along with all the spices and seasoning

Reduce the heat, throw a little water to add moisture and cook through until the sweet potato is soft and the water has been absorbed

Serve on some buttered toast and don’t forget the cheese! Enjoy!!!

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Sneak In The Goodness..Vegetable Chapatis

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Creating another meal out of left over curry is a god send especially if you have fussy little eaters.  I find that by sneaking vegetable and pulses into these flatbreads I can get the goodness into their diet.  I find it beneficial also as I can grab one on the go and end up getting a balanced meal in one hit!

The curry I have used in this recipe is my Black eyed beans and aubergine curry.  There is no need to add any extra spices or herbs as the curry is tasty enough for the base of the chapati.  Easy, simple and practical, my favourite kind of cooking!

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I really hope you enjoy these, have a lovely day! Much love, D x

INGREDIENTS

1 cup of aubergine & black eyed bean curry
2-3 cups of chapati flour
Hot water to bind
Chapati flour to roll
Salt to taste

METHOD

Blitz the curry in a food processor.  Add the flour gradually to form a soft pliable dough.  Pour in a little water to bring the dough together if needed

Pre heat a non stick frying pan on a medium heat

Meanwhile heat a non stick frying pan on a slow to medium heat. Take a tablespoon amount of dough and form into a ball, flatten and on a clean floured surface roll into a round of approximately 10cm

You will have to flour the chapati as you roll to avoid sticking

To cook, place the chapati into the heated frying pan, once it shows up a few bubbles turn around carefully with a spatula

Wait again for a minute or so and turn over again. When both sides of the chapati is cooked brown spots will appear

Take out of the pan and set aside on a plate. Spread a little butter onto the chapati

Repeat for the rest of the dough

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