SHARING SUPER BLOGS!!! Flatbreads With Golden Beetroot

Mandy made these wonderful GOLDEN BEETROOT parathas based on my ruby red beetroot paratha recipe. They look amazing and thanks so much for the mention honey! Loving your blog posts always!!

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Red Beetroot paratha recipe..click on me!

Sneaky veg

When I saw this recipe for beetroot flatbreads on the Shivaay Delights blog I knew I had to try it. I was worried that the purple colour would put my two (albeit increasingly less) picky eaters off of trying these and by happy coincidence two lovely golden beetroots arrived in my Local Greens veg bag.

The recipe was really quick and easy, and doesn’t need any rising time as it doesn’t include yeast. I dry fried them and they didn’t stick at all so healthier than frying in oil as well.

Unfortunately Little Miss R, two, used her sixth sense to spot the hidden veg in here and was too suspicious to try them. Mr R, four, however, who is getting less fussy by the day at the moment, *keeping everything crossed it continues*  tucked in though and the natural sweetness of the beetroot won him over.

Golden beetroot flatbread sneaky veg recipe Golden beetroot flatbread

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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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Peppered Paneer With Peas

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My husband keeps buying paneer! Maybe it’s a big hint for me to make him some. So on Saturday, I decided to make a paneer curry! This time I made the pepper the star of the show and it really adds a gentle warmth to the curry. There are still two blocks of paneer, so I’m sure you all will be seeing another paneer incorporated recipe here this week

I hope you enjoy this version…Take care and have a lovely day friends! Much love D x

INGREDIENTS

1 red bell pepper chopped
250g panner cubed
2 cloves garlic crushed
1 green chilli finely chopped
½ tsp ginger paste
1 onion sliced crescents
1 small green bell pepper sliced strips
1 cup frozen peas
200g tomato passata
1 tbsp sunflower oil
¼ tsp mustard seeds
¼ tsp cumin seeds
Salt to taste
¼ tsp turmeric powder
1 tsp coriander and cumin powder
1 tsp shahi paneer masala

METHOD

Heat up the oil in a medium non stick saucepan along with the mustard and cumin seeds. Once they start to pop throw in the the red bell pepper with the garlic and ginger paste. Stir fry on a medium for a couple of minutes

Gently pour in the tomato passata with all the spices and seasoning. Stir, cover and cook through on a slow heat for 5 minutes

Place in the cubed paneer and mix well, ensuring all the tomato masala is coating the paneer. Mix in the onion and green pepper with the chilli. Cover and cook for 10 minutes.

Stir in the peas and cook for a further 10 minutes. Serve with some naan bread

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It’s All About Mum’s Coriander Chutney!

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I have been eating this yummy chutney all my life but it is now, how much I appreciate my mum’s cooking even more! Knowing how difficult it is, running a household, working and looking after children, she made it look so easy. I have been blessed with two wonderful parents who both know how to cook and always make us food even today if we let on we are slightly hungry!

This coriander chutney is simplicity at its best. Mum has been delivering pots of the wonder stuff recently as I am on a chutney phase! I have been enjoying it in sandwiches. With Indian food and now in a melted cheese bagel! Try it for yourselves friends and do let me know…I will give the feedback to my Mum! Much love, D x

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INGREDIENTS

1 bunch of fresh coriander
2~3 green chillies medium hot
2 tbsp fine grinded peanut powder
Salt to taste
Lemon to taste

Grated mature cheddar cheese
Bagels (I had red onion and chive)

METHOD
For the chutney

~ Blend all the ingredients together into a paste, season with the lemon and salt

~ Slice the bagel in half, toast on the grill. Spread the chutney on one half. Top with cheddar cheese

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~ Sandwich together and grill in a panini maker. I used my Optigrill on a medium heat and toasted it until the cheese had melted into the chutney

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~ Serve with some coleslaw or salad

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Melted Mozzarella…Need I Say More?

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A very light meal was made in the form of melted mozzarella bruschetta.  Oh my! what a yummy meal it was.  Not too heavy or light, absolutely spot on!
Mainly eaten as a starter but I fancied a few more pieces than you would have in restaurant.  The best thing about this version was the melted buffalo mozzarella!  Did I mention it was melted?!!  So very rich, gooey, stringy and delicious!  I was in cheese heaven!

Try it out at the weekend friends, have a good one! See you next week, much love D x

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INGREDIENTS

Fresh buffalo mozzarella in thin slices
Tomatoes diced finely
Red onion diced
Green chilli sliced finely
Salt to taste
Chunky pieces of toasted bread
Garlic butter Recipe here
Balsamic vinegar optional

METHOD

Place the tomato, onion, chilli in a bowl, season with salt.

Spread the toast with the garlic butter, top with the tomato mix and be generous with the mozzarella to finish

Heat in the oven or grill until the mozzarella has melted

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A Parmesan & Sundried Tomato Loaf

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Yesterday we came back from a weekend away, where we went to celebrate my cousin’s wedding.  I was so privileged to sit next to her and performing the role of Matron of Honour during such an important part of the Hindu wedding ceremony!  Thanks J! For the amazing opportunity…love you both J & C!

As we got home, I realised we had no bread in the house and the shops had closed for the day.  So out came my mixing bowl and bread ingredients and this is what I came up with…

The dough all mixed and kneaded, waiting to a well deserved proving rest

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All proved, doubled in size and ready for the oven

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Loaf of bread baked, sounds hollow, good crust…I’m happy 🙂

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The crumb….

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Recipe adapted from this “Bread Kitchen” recipe..have a look friends…

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

A Creamy Chapati Curry

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Lunchtime yesterday was about using up food that I already had ready to eat! My husband discovered some chapatis and fancied them hot. I thought to curry them up in a creamy yoghurt sauce laced with garlic and chilli. I have watched my Mum make this wonderful dish when it was just me and her for lunch, when I lived at home. We both love tangy yoghurt and this spicy sour sensation really is something very enjoyable!

A light yellow silky sauce to accompany and soak into the pre cooked chapatis! A definite staple in our home when we have left over chapatis!

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INGREDIENTS

4 pre cooked chapatis/tortillas torn into bite size pieces
4 tbsp mild natural yoghurt/greek yoghurt
½ cup water/100 ml water
1 large garlic clove crushed
¼ tsp mustard seeds
¼ tsp cumin seeds
pinch of dried red chilli seeds
⅓ tsp garam masala
⅓ tsp turmeric
½ tsp coriander & cumin powder
⅓ tsp chilli powder
⅓ tsp salt or to taste
Fresh coriander to garnish

METHOD

• Whisk the yoghurt and water together

• Heat the oil in a medium non-stick saucepan, add the chilli, mustard and cumin seeds along with the crushed garlic

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• Once the seeds start to pop slowly add the yoghurt mixture, stir in the seasoning and spices and whisk on a low heat, throw in the chapati/tortilla and whisk

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• Keep on a low simmer and stir to avoid separation of yoghurt. Do not boil just let the sauce warm through and serve with a sprinkling of fresh coriander

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Karaisutir Kochuri or Peas Puri

A delicious treat of stuffed bread…which puffs up as soon as it hits the oil as you fry it. Gorgeous recipe from Jayeeta, Enjoy friends x

Cooking Delight

Nothing beats the idea of  starting the lazy Sunday morning with a breakfast of puris or luchi with Dum Aloo (spicy potato curry). However, puris can be of different kind and known as kachori, bhatura , nun etc. Among all, Peas Puri is my favourtie.

Since fresh peas used to be available only in winter months in India, Peas Puri was more of a winter delicacy. I still relish the memory of my mother preparing this while waiting seemed too long for me. My expertise in the whole process, however was limited to peeling off the peas back then. Now it is indeed a bit arduous to prepare all by myself, but the end result is worthy. Here goes the recipe of peas puri which you will not be tired of trying again and again.

Karaisutir Kochuri/Peas Puri with Aloor dum Karaisutir Kochuri/Peas Puri with Aloor dum

Ingredients for 20 pieces of puri :

For stuffing…

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