An Indian Sweetcorn & Lentil Dal

image

A large saucepan of lentil dal in this household will disappear so quickly, you won’t believe your eyes. So very nutritious and comforting that makes you feel good and really warm inside.

The sweetcorn adds buttery speckles of colour to this already vibrant orange dal. It brings the sunshine to your palette!…what more could you ask for

A meal you can prepare in less than 35 minutes and I will be experimenting more to come up with even quicker healthier meals, so watch this space! Enjoy x

image

INGREDIENTS

2 cups red lentils
Boiling water
1 medium onion sliced in crescents
1 tomato diced
1 tin of sweetcorn drained
½ tsp grated ginger
1 tsp garam masala/ pau bhaji masala
¼ tsp turmeric powder
¼ tsp mustard seeds
¼ tsp dried red chilli flakes
1 tsp coriander & cumin powder
Salt to taste
150g tomato passata
1 tbsp sunflower oil
Freshly chopped coriander to garnish

METHOD

• Bring the lentils to a boil and then gently simmer for approximately 10-12 minutes, making sure there is enough water at all times. Once lentils are soft and a little mushy turn off the heat and set aside for later

• Heat up the oil, mustard seeds and chilli flakes in a large saucepan. When the seeds pop throw in the onion, tomato and ginger, sauté for a few minutes

image

• Add all the spices and seasoning plus the tomato passata

image

• Stir and lower heat to a gentle simmer, cook for 5 minutes with the sweetcorn and then carefully pour in the lentils with the water

image

image

• Bring to a boil and then on a low heat cover and simmer for 10 minutes

• Garnish with fresh coriander and serve with fluffy basmati rice

image

image

Pau Bhaji Khichdi

image

When I was younger, I never really took to mung dal khichdi.  I found it bland unless it was teamed up with something tasty.  I still ate it, knowing it was good for me. 

For my children however, I have started to experiment and make different flavours of khichdi.  Combining the general rice and lentil base in a “masalafied” vegetable base with different spices is something my children and even me have started to appreciate.  This time I wanted a “Pau Bhaji” tasting khichdi and that’s exactly what I have here, to share with you all…

image

The weather here is gorgeous, enjoy your weekend,  wherever you are my friends! Take care and I will see you soon…much love D x

image

A pizza pitta bread with the khichdi..For my little ones for more variation!

INGREDIENTS

1 cup split mung dal
1 cup basmati rice
4-5 cups of water
1 medium courgette grated
1 medium white onion grated
1cup frozen peas
1 tbsp sunflower oil
¼ tsp turmeric powder
2 garlic cloves crushed
¼ mustard seeds
¼ cumin seeds
Pinch of asafoetida
1½ tsp pau bhaji masala
1 tsp coriander & cumin powder
⅓ tsp chilli powder
⅔ cup crushed tomato passata
1 tbsp butter

METHOD

To make the khichdi base ~

• Combine and rinse the mung dal and rice a few times in a large bowl.  In a large saucepan add this mung rice mix with the water, salt and turmeric.  Bring to a boil and then gently simmer for 10 minutes

• Stir occasionally and check if all the water is absorbed you may need to add a little.  Cook for a further 10 minutes until rice and dal are soft. Turn off the heat and set aside

• For the courgette base ~ Heat up the oil along with mustard, cumin seeds and asafoetida.  Once they start to sizzle and pop throw in the courgette and onion, sauté for a 2-3 minutes

image

• Mix in all seasoning and spices, stir in the peas, combine well, simmer on a low heat, cover and cook for 5 minutes

image

image

• Pour in the tomato passata, mix, cover and simmer on a low heat for 5 minutes

image

• Add the ready made khichdi and butter.  Combine, bring to a gentle simmer and warm through…

image

• Serve with a heaped spoonful of natural yoghurt

image

image

Spring Baby Leek & Chilli Risotto

image

A fresh and light risotto ~ the perfect way to celebrate the arrival of Spring time here.  As the pink blossom on the tree adorns us.  Bright yellow flecks of daffodils gracing us with their presence. 

image

I absolutely love this time of year!

image

I happened to stumble upon some gorgeous crisp baby leeks and I just had to cook with them.  It’s the first time I have used baby leeks and what a delicious treat!  A certain sweetness was added to the creaminess of the risotto and the chilli cut through a little of the richness and warms the back of the throat!  I have to admit, that this is now my very favourite risotto recipe I have made.  I hope you enjoy it as much as we do!

Have a happy, fun filled day! Much love D x

INGREDIENTS

4 baby leeks sliced thinly
1 green chilli chopped finely
250g Arborio Rice
1 litre hot vegetable stock
1 tbsp butter
1 tbsp oil

METHOD

• Heat the oil and butter in a large non stick saucepan on a medium heat.  Throw in the leeks and chilli

image

• Sauté for 6-8 minutes.  Add the rice and combine.  Once the leek is softened start pouring a ladle of vegetable stock one at a time, stirring continuously

image

image

• As the rice absorbs the stock keep adding a ladle of stock at a time.  Cooking on a medium heat

image

image

• This process normally can take up to 25-30 minutes.  You may need a little extra stock.  As the risotto becomes creamy and the rice tender and soft, take off the heat and serve immediately

image

image

☆Please wear a daffodil to represent our fight against cancer!☆

Veggie Spaghetti Bolognese

image

Yes, its soya mince again! I really can’t get enough of the stuff. I think that it’s amazing how vegetarians these days are so lucky, especially in the UK to have so much choice and variation with their diet. If you haven’t tried any of the Quorn products you are seriously missing out. I urge you to try soya mince! Not only is it good for you but so very satisfying after eaten in a good way. Not in a bloated or stodgy way! It’s great!!

Here in this recipe, the bolognese has a lot of flavour and the spaghetti manages to absorb and adds to this wonderful healthy and scrumptious dish. As you can probably tell, I just love Pasta!!!

INGREDIENTS

300g soya mince pack frozen
1 large carrot grated
1 medium onion grated
2 sticks celery grated
2 cloves garlic crushed
500g tomato passata
1 stock cube
150 ml water
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp paprika
1 tsp oregano
1 tbsp spaghetti bolognese powder
1/4 tsp sugar
1/2 tbsp tomato ketchup
1 tbsp olive oil
spaghetti cooked al dente

METHOD

1. Heat olive oil in a large saucepan. Throw in oregano and half of the crushed garlic. Let it sizzle on a low flame and then add the mirepoix (trio of grated onion, carrot and celery) Mix well and cook covered for 5 minutes

2. Once the trio mixture is softened pour in the passata plus the garlic and crumble in the stock cube. Put in all the other seasoning ingredients and stir in the water. Let the sauce cook for a further 4 minutes on a low flame covered

3. Carefully mix in the soya mince. Combine well, at this stage you, may need to add a little more water depending upon consistency of sauce. Bring to the boil and then simmer on a low flame for 10 minutes. Stir and simmer again for a further 15/20 minutes covered

4. Once ready plate up some al dente spaghetti and scoop out some delicious bolognese and smother the spaghetti. Serve with a grated hard cheese of your choice

image