Chewy Ginger Stem Cookies

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My nearly 4 year old has a really bad cold so I thought the best remedy would be to give him some ginger! So ginger went into his lentil dal and ginger went into the delicious yummy sweet ginger stem cookies.

I adapted the recipe from Ina, The Barefoot Contessa and decided to warm things up with some mixed spice. The gentle heat of the spice along with the sweetness of the maple syrup makes for a delightful combination. Crunchy on the outside and chewy on the inside. An awesome treat any day of the week but even more so when you’re unwell!

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

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INGREDIENTS

2½ cups plain flour
1 tsp baking soda
3 tsp mixed spice
¼ tsp salt
½ tsp ground ginger
1 cup dark brown sugar
¼ cup sunflower/vegetable oil
¼ cup maple syrup/honey
1 large egg
1 cup crystallized ginger
Sugar for rolling cookies
Oil to roll

METHOD

Preheat oven to 180°c and line 2 baking trays with some grease proof paper

Sift all the dry ingredients together and set aside

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In a mixer on a medium speed, whizz the brown sugar, oil and maple syrup for 5 minutes

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Add the egg and reduce the speed to low, mix for 1 minute

Slowly add the dry flour mixture into the mixer. This in turn should form a sticky soft pliable cookie dough. You may need to throw in a bit more flour, also stir in thr crystallized ginger

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Grease the palm of your hands with a little oil, take a tbsp of cookie dough. Roll into a ball and then pat down to flatten into a 4-5 cm disk

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Place in the oven for 13 minutes and remove to cool on a wiring rack

Repeat for the rest of the dough. The cookies will get crunchier as they cool down but will remain chewy inside

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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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Naturally Sweet Beetroot Flatbread

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Pickled beetroot or beetroot in salads is how I eat this vibrant vegetable normally, so I thought it was time I “Shivaay Delights” it! 😉
So introducing the beetroot flatbread, which was meant to be savoury but in the end turned sweet because the beetroot was extremely sweet naturally. It was really lovely to have, especially as it has no added sugar yet the yummy earthy flavours remain.

I think I made about 14 flatbreads, left them in the kitchen and I went to watch the Wimbledon Men’s final, only to find 3 left when I went to the kitchen to make a quick cup tea?! My husband that’s who! I thought he was in the kitchen for quite a while lol 🙂

Hope you enjoy them as much as he did!

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INGREDIENTS

2 raw beetroots peeled & grated
2 cups plain/wholewheat flour
1/2 tsp ginger puree
1 tsp ground cumin
1/2 tsp cayenne pepper
1/4 tsp turmeric powder
1 level tsp salt
2 tbsp sunflower oil
1/2 cup boiling water
Oil for shallow frying
Flour for rolling

METHOD

Place the grated beetroot into a large mixing bowl. Add all the spices and seasoning. Next the flour and the 2 tablespoons of oil

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With a fork bring all the ingredients together. Slowly add the boiling water little by little till a soft dough forms. You may not need all the water as the beetroot will be generous in releasing its juice

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Heat a non stick frying pan on a medium heat

Take about a tablespoon and a half of dough, roll into a ball, dust in some flour and gently roll out into a flat round approximately 6 to 7 cm

Place into the frying pan, wait for a minute or so until it bobbles, turn over and cook til both sides have a few brown spots, using a little oil to aid the cooking process

Serve with a little melted butter

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Healing Foods

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So many of us have been told! Well I have been!!! By my lovely Mum to eat this or that. Prepare this for when your ill! This will help! I have always been open to home remedies first as I never liked taking medicine.

Coming from an Indian background and a Mum and Dad that will always find the best solution to help us. I have always been exposed to using food, herbs, spices and fruits in a healing manner.

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Sometimes your body requires certain vitamins and minerals and you are informed through cravings! I strongly believe this as I start eating certain foods due to a strong craving and then find out I’m lacking in that particular food component!

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When women are pregnant, we do listen to our bodies more. It’s like our precious little one is letting us know what he or she needs from us, in the form of nourishment. I think we should, men and women should pay more attention to what are bodies are telling us.

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I think it’s always great to add certain foods to our diet to help alleviate symptoms and heal our bodies. Alongside science we can co exist and aid the illness or deficiency!

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I will be sharing information with you all that will help your in day to day life. Which indeed thoroughly supports me in the way I eat and to make life that bit easier. A healthy body, is a healthy mind and a happy soul! ♡

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If you have any amazing food facts or home remedies that work for you and your family, please feel free to share them with all of us. Just send me a link or email and I will add them to this series! Referring to you and your wonderful blogs xxx

I really hope you enjoy my new addition to Shivaay Delights and look forward to hearing from you all and your experiences with food that heals you!
Have a healthy and peaceful day!
Much love D x

Anussha’s Mint Masala Chai

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I went to my good friend Anussha’s home recently where the children had a play date and we had a brunch date. She fancied having omelettes and had all the ingredients ready. It was lovely to cook for her and the children

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We all had some brunch which was great but what was even better was the cup of tea she had made that was waiting for me after I finished in the kitchen.

Oh my god! I know you can have mint tea but to combine Indian masala chai/tea with fresh mint! Was really something! My taste buds were refreshed and my thirst quenched. I told her as soon as I had taken a sip that I would be blogging this recipe on her behalf.

What made this tea even more special was that Anussha had just picked the fresh mint from her very own garden. Which she had gently cultivated from a mint cutting from South Africa. So this tea was now a blend of flavours from India, South Africa and the fertile soil of the UK. Really a stunning trio!

So here’s to you my friend, we had an awesome time with you all and the tea! Well ~ please all go make a cup and see for yourselves. You’ll never have Indian chai without mint again! Thank you Anussha for sharing love you xxxx

INGREDIENTS

To make 2 cups of tea

4-5 fresh mint leaves
1 cup water
2 1/2 tsp sugar
2 tsp tea leaves
1 cup milk
1/4 tsp chai masala
A little fresh grated ginger

METHOD

1. Boil the cup of water with the mint leaves and add sugar, stir to infuse flavours.

2. Lower heat and throw in the tea leaves, chai masala and bring to a boil

3. Pour in the milk and bring to a boil again, let the tea simmer for 5-7 minutes and top off with a some finely grated ginger

4. Strain the tea. If you want a more potent mint effect add some more mint leaves to your cup of tea and let the mint oils do its thing!

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Vegetarian Thai Mexican soup

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This soup first started off as a vegetarian Mexican soup and then I decided to change it up a bit by introducing a Thai edge to it. I love fusion food and this really works. The ginger and chilli warms the palette and the lime is the tangy twist that really lifts this soup. The addition of quorn, leek and courgette makes this soup even healthier. One of my invented favourites for sure!

INGREDIENTS

For the Thai quorn chicken ~
300g Quorn chicken style pieces
1 tbsp oil
1 tsp grated ginger
A little fresh red chilli
1 tbsp sweet chilli sauce
2 tbsp water
1/4 tsp salt
Dried red chilli seeds pinch

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For the Mexican soup base ~
1 large courgette grated
1 leek grated
1 garlic clove crushed
A little tomato passata or tomato pureé for flavour
1300 ml of water
1 veg stock cube
1/2 tsp paprika
1 tsp ground cumin and coriander powder
salt to taste
Juice of 1/2 lime or more to taste
cornflour to thicken

METHOD

To make the thai quorn chicken
1. Heat the oil in a medium saucepan and let the ginger and red chilli infuse into the oil for a couple of minutes. Add the quorn pieces and coat well in the chilli oil, add water and salt and cover for 10 minutes on a low flame

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2. The pieces should now be tender, stir in the sweet chilli sauce and cook for a further 5-7 minutes on a low flame. Leave to rest, once cooled a little, shred in a food processor to small gravel size pieces

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3. Meanwhile start the soup base, heat the oil and add the courgette, leek and garlic.

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Sauté for a few minutes until soft, throw in the paprika, cumin and coriander powder, salt and crumble in the stock cube.
Cook for 2 minutes and then pour in the water and stir in the passata or puree, bring to a boil and gently mix in the quorn thai pieces

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4. Cook on a medium to low flame for a further 10 minutes, you may need to thicken the soup using 1 tsp cornflour diluted in a tbsp of water. Just add this mixture to the soup and stir well to thicken. Lastly squeeze in the lime juice and garnish with coriander. Serve with home made tortilla baked chips

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My valued mini blackboard where all my ideas come to fruition!