Spicy Lentil & Halloumi Stuffed Parathas

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Lentils and chapatis are very much part of the staple Indian diet. I’m always finding ways to make food easier to eat and more exciting for my two boys! I’ve never made lentil stuffed parathas so I thought I would give it a go. But now, it wouldn’t be a Shivaay Delights recipe if it didn’t have that fusion twist.

So here it comes ~ Halloumi, yes I said Halloumi! I’ve now ventured into Greek & Indian fusion! OMG! it worked! The saltiness of the halloumi and the texture combination with the spicy lentils is gooood!

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At first it tastes very Indian and it is only after I mentioned to my Husband that the parathas had halloumi in it, did he realise. Do try them out and let me know what you think.

Have a tremendous Tuesday! Much love D x

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METHOD

150g red lentils
1 garlic clove crushed
½ tsp cumin & coriander powder
¼ tsp turmeric powder
1 tsp sambhar powder
Pinch of salt
100g grated halloumi cheese

For the dough
3 cups chapati flour
1 tbsp sunflower oil
1 cup boiling water

Flour for rolling
Oil for shallow frying the parathas

INGREDIENTS

• Boil lentils in double the amount of water, simmer on a medium heat, add the garlic, seasoning and spices stir well

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• Keep cooking on a low heat until nearly all the water is evaporated and your left with a dry crumbly lentil filling

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Add the halloumi cheese and mix well

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• Meanwhile make the dough. In a large mixing bowl combine the flour and oil to resemble bread crumbs

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Carefully pour in the boiling water, using a fork bring the dough together and once your happy to handle it, start to knead. Use a little oil and work the dough for 5 minutes

• Take a palm full of dough about the size of a golf ball and roll out on a floured surface to approx 4cm in diameter. Get a teaspoon full of lentil masala, roll into a ball and place in the middle of the paratha round. Sprinkle with a little plain flour and then bring the dough up to seal the filling inside

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• Flour the uncooked paratha ball and gently roll out to approximately an 8cm disk, using flour to avoid sticking. You may find that the filling may try to escape so press back in again and roll out

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• Preheat a large non stick frying pan on a medium heat and dry cook the first layer of the paratha, wait for a couple of minutes then turn. At this stage use a little oil to cover the second layer. Cook until both sides are golden brown and well done

• Repeat with the rest of the dough and filling

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Serve with some cool fresh natural yoghurt!
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A Ravishing Roasted Aubergine Dip

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For such a long time, whenever I have roasted aubergines for my Bainghan ka bharta curry I’ve always wanted to make a roast aubergine dip. The natural velvet texture and creaminess once it is whizzed really makes this dip so very special. A true delightful and healthy condiment to your favourite crisps, tortilla chips or crudité.

Perfect for any party and so healthy too!

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INGREDIENTS

1 medium aubergine
Olive oil
6-8 cherry/pomodorino tomatoes
½ tsp garlic granules
½ tsp smoked paprika
⅓ tsp dried coriander leaves
½ tsp salt or to taste
Squeeze of lemon juice
Pinch of sugar

METHOD

• Pierce the aubergine a few times and chop the top off. Using a little olive oil massage into the aubergine skin with your hands. Place on a baking tray in a preheated oven at 190°c for 20-30 minutes until soft and crinkled. Set aside to cool

• Once cooled down put the aubergine with its skin on plus the tomatoes and blitz in a grinder to a smooth paste

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• Stir in all the other ingredients and blitz to combine well

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• Serve with your favourite crisps or tortilla chips

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Shahi potato curry

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The Potato curry is a much loved dish in Indian food. The usual Bombay potatoes always appears on an Indian menu.
I thought I would make this curry tangy and spicy, with the warmth of ginger that comes through with every mouthful. The aromatic Shahi masala transforms this potato curry with its blend of cardamom, pepper, nutmeg, mace and star anise to name but a few, into a stunning and original new potato curry ~ Enjoy x

INGREDIENTS

15 new baby potatoes
1 medium onion
3 garlic cloves
1 inch piece of ginger peeled
1 small green chilli
1 1/2 tbsp sunflower oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
2 cloves
pinch of asafoetida
200g tomato passata/crushed tomato
1 level tsp salt
1 heaped tsp shahi masala
1/2 tsp garam masala
2 tsp ground cumin & coriander powder
pinch of turmeric
1/2 tsp paprika
1/4 tsp sugar
A little water

METHOD

1. Parboil the potatoes until slightly tender, should take about 10-12 minutes. Drain and crush potatoes a little and set aside

2. Grind the onion, ginger, garlic and chilli in a food processor to a paste consistency

3. Heat oil in a large saucepan with the mustard, cumin seeds, cloves and asafoetida. Once seeds start to pop mix in the onion paste. Throw in the salt this will stop the paste from catching. Reduce to a low flame and cook for 2 minutes

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4. Sprinkle in the rest of the dry seasoning, cook and cover for a further 5 minutes.

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Pour in the tomato passata and stir in sugar, to take the edge off the acidity from the passata. Bring to a boil and reduce to the lowest flame, cover and cook for a further 5 minutes

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5. At this point you may need to add a little water to loosen out the sauce. Combine the par boiled potatoes into the sauce and gently combine, avoiding breaking the potatoes. You may wish to crush them a little further to ensure better infusion of flavours

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6. Cook curry covered on a low flame for 20 minutes stirring occasionally. Once done serve with buttered pitta bread

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Spicy Spinach & Cheese Omelette

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How lovely is it that the tables have turned and you are able to cook for your parents now. It was so lovely when my mum came to spend time with me last Friday and requested me to make her a spicy spinach and cheese omelette! She loves loves chilli, don’t know where I  get that from? 😉

So to heat up the flavours, I decided to shallow fry off the 2 chillies in the oil base.  This way the oil started to infuse the spicy heat and this then transferred itself to the whole yummy omelette!  Such a simple and tasty dish yet so satisfying.  Mum was happy and so was I!
Here’s to more foodie requests from our families for us to make for them!

INGREDIENTS

2 eggs
1/2 cup shredded spinach
1/3 cup grated mature cheddar cheese
1 green chilli finely chopped
1 tbsp milk
Salt to taste
1/3 tsp ground cumin powder
Pinch of turmeric powder
1 tbsp olive oil

METHOD

Heat the oil in a non stick frying pan on a low heat. Beat the eggs and milk with a fork. Add the rest of the ingredients and combine well

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Pour into the frying pan and still on a low heat let it set. Once set, place a lid or plate onto the pan so that the top of the omelette cooks in its own steam

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Wait a few minutes, making sure all of it is cooked through

Serve with some buttered toast and savour the spiciness!

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An Instant Taste Of Mexico

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Yesterday I ate the most creamiest silkiest avocado ever.  It scooped out of its shell so easily and made for a lovely healthy snack.  Tangy, salty and spicy all my favourite flavours! 

It’s so satisfying when you know you’re eating something you really like and is very good for you!  I just had to share this flavour combination with you all…

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You’ll need…

An avocado just ripe
Lime
Piri piri chilli spice mix
Salt

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Slice avocado into half, season with salt, sprinkle on the spice mix and then saturate in fresh lime juice!

Yup that’s it! It was sooooo delish!

I’ll be back with a funky flatbread recipe very soon! Until then, have a beautiful day!! Much love, D x

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A Quick Mashed Tomato Bruschetta

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Sometimes you’ll find that my recipes are all about the assembling! this was my lunch yesterday. I find myself pairing things up that I have and creating something new for my tastebuds nearly everyday!

This keeps food exciting and I get variation aswell as using up ingredients that I have in the kitchen. It’s a win win situation! 🙂

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I love tomatoes and in this dish as they are boiled to soften instead of fried, this becomes a much healthier dish. The garlic granules really adds a tasty dimension. You can choose a bagel of your choice either made or bought. I’m still to conquer bagel making, it’s on my list of things to do!

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INGREDIENTS

2 tomatoes boiled deskinned
1 bagel (red onion & chive)
Low fat butter spread
Salt
Garlic granules

METHOD

Slice and toast the bagel, spread the butter on both halves

Take one tomato and mash a little, place on one half of the bagel, season with a little salt and a sprinkling of garlic granules

Repeat for the other bagel half

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Make a cup of tea and enjoy

Tuesday’s Top Tips

This week is going to be very hectic for me so I will be sharing recipes from the archives and some new recipes from you all too! I should be writing up new blog post and recipes next week. I have got so much to share…

Have a lovely day! Much love, D x

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☆ To avoid the avocado going black once sliced. Place a slice of lemon onto the avocado half

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☆ Refreshing Lemon & Lime ice blocks for water

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Smoked Paprika Scrambled eggs

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ELSIE… A a very special lady in my life, who became a surrogate grandmother to me and my brothers. She was one amazing cook and loved baking. Elsie taught me many a thing as well as making scrambled eggs her way! I am so pleased I had the opportunity to ask her as they are extremely yummy!

I’ve added my spicy twist to them, you might wish to keep it like that or just use salt and pepper. This post is also dedicated to my friend Jhuls over @ The Not So Creative Cook as she loves eggs as much as I do. It is because of her this morning, that I decided to make some after seeing her version of scrambled eggs on Instagram at the weekend.

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Great start to the week, I’m all ready to go…Much love, D x

INREDIENTS

2 large eggs
3 tbsp milk
1/3 tsp smoked paprika
Salt to taste
1 tbsp butter
Peri peri spice to garnish

METHOD

Whisk the eggs, milk, smoked paprika and salt together until combined

Warm the butter gently in a non stick saucepan

Once melted, pour in the egg mixture and keep on a low heat. Stirring slowly, as it starts to thicken up you’ll get some lumps of egg and it’ll be a bit more moist. This is the time to take it off the stove

Serve on two slices of warm buttered whole wheat toast. To finish, sprinkle with some peri peri spice mix

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Saag Aloo, I’m back to being healthy!

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So the plan was to take a cheeky break from our relatively healthy diet that both my husband and I are on. We did for a while…And I’m extremely happy to say I am back to eating healthy and even healthier! Yay!

The reason for the termination of the cheeky break was that I started to feel horrible physically. I felt bloated and guilty that I had to go back to the wonderful way it was!

I think anyone can tell you to eat healthy, but it’s only when you see what a difference it makes to you! It’s when you realise it’s the best thing for you. You feel better, not only physically but emotionally too!

So what better way to celebrate then to share my saag aloo recipe with you all. Fresh vivid green baby spinach draped over soft spiced new potatoes! It just couldn’t get better. Enjoy, much love D x

INGREDIENTS

500g new potatoes quartered and par boiled
200g baby spinach
2 cloves garlic crushed
1 green chilli finely sliced
½ tsp grated ginger
1 tbsp sunflower oil
¼ mustard seeds
¼ tsp cumin seeds
Pinch of dried red chilli flakes
⅓ tsp turmeric powder
2 tsp coriander & cumin powder
1 tsp garam masala
Salt to taste

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METHOD

• Heat up the oil in a large saucepan with the chilli flakes, mustard and cumin seeds. Once they start to pop, gently add in the garlic, ginger and par boiled potatoes, mix well and ensure the potatoes are coated in the oil

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• Throw in all the spices and seasoning, combine well, pour in a little water to aid the cooking process (½ cup)

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•Cover and simmer on a low heat for 10-15 minutes.

• Put in the whole bag of baby spinach and cover to allow it to wilt, stirring occasionally

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• Leave to cook for a further 10 minutes, ensuring that the potato is now soft and fluffy. You may like add a little single cream to make the curry a little richer (leave out if Vegan)

• Serve up with some naan bread or chapattis

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Chilli & lime water

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Chilli and lime work really well together in all sorts of different cuisines. Lime and salt add to a hit of tequila! And I really fancied something different to drink. I stayed away from the alcohol and wanted pure natural paramount flavour with an edge.

My husband was slicing up lime wedges for his bottle of Mexican beer and I thought a lime drink was the way to go. I wanted something salty more than sweet and my taste buds severely craved a new sensation.

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I then see, sitting on my glass chopping board ~ chopped thin slices of green chilli that I was using in my Calzone that was being made at the time. I put the ingredients together and hoped that something special would come of it!

It so did! and was an extreme delight that I am now here sharing this drink with you. The lime and saltiness hits your palette first, the sweetness from the sugar kicks in and then a slight hint of chilli lingers on the tongue. Really refreshing and really unique! Enjoy!

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INGREDIENTS

½ juice of a fresh lime
2-3 finely sliced green chilli
½ tsp icing sugar
Pinch of salt
200-250ml of cold water
Lime segments to garnish

METHOD

• Squeeze the juice of half a lemon into a glass, add the chilli and release chilli oils using a spoon against the glass

• Stir in the icing sugar and salt and then pour in the cold water

• Dunk the lime segments in and also squash them a little using a spoon

• Leave aside for a few minutes for all the components to fuse together. It is then ready to be served

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