Instant Chilli Cheese Garlic Bread!

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All of you by now will know that, when I get a craving for something, there is no stopping me. I listen to my body when wanting certain foods. But have to control the naughty cravings! 😉 For example I find that if I’m craving oranges or something orange flavoured, I’m lacking in Vitamin C or a cold could be pending. I got in tune with my body a lot at the time I was pregnant. You feel free to eat almost whatever you want and I felt my body was literally communicating with me via cravings.

I would picture, say a passion fruit and could already yearn for it on my palette, and that actually did happen. My husband and I were driving back from my friends place and I was about 7 months pregnant. I told him to stop the car at the parade of shops and see if he could buy me some passion fruit from the green grocers. The best he could do was a sour hitting can of sparkling passion fruit juice. He had bought me a six pack knowing that I would want more! He knows me too well! Lol!

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Here I am sharing with you all, some cheesy chilli garlic bread that was the result of a craving I was having for garlic bread and how it worked wonders..always simple but extremely satisfying…give it a go!

INGREDIENTS

Plain mini pitta breads
Garlic granules
Butter
Cheddar or mozzarella cheese grated
Red chilli flakes or fresh green chilli chopped finely

METHOD

~ Warm up the pitta bread in a toaster of grill, both sides

~ Spread lashings of butter on the pitta and sprinkle with fine garlic granules according to taste, I love garlic! Top off with a whole lot of cheese and melt under the grill

~ Final touch add chilli flakes or green chilli. Now tuck in! I’m going to make myself some more!

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Super Speedy Dhokla

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The first thing I ever made for my husband was Khaman Dhokla, a western Indian state of Gujarat’s speciality. Traditionally made from fermented chana dal batter.
I had made his ones from scratch but these days busy with children, I do refer to flour packet mixes. One where in no time you can have fresh soft dhokla ready to eat. No fermenting required and done in 5 minutes flat!

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Normally the dhokla batter is steamed on the cooker but when I want dhoklas and I want them fast! So I decided to use my microwave oven and idli maker to give me my instant result!

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An idli maker where you ladle in a spoon of batter into the prepared dipped trays and just place into the microwave oven where magically it is steamed in 4 minutes! An ideal snack to prepare when you have surprise guests visit!

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INGREDIENTS
1 packet Gits Khaman Dhokla Mix
75ml sunflower oil
550-600ml water
Sunflower oil
Fresh coriander
4-5 green chillies
2 tsp mustard seeds
Red chilli flakes

METHOD

• In a large mixing bowl add the oil and water to the flour. Whisk until smooth

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• Using a pastry brush lightly grease the idli tray. Add water to the bottom of idli maker. Ladle the batter in to the dips of the tray

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• Cover and then place in the microwave oven for 3-4 minutes (850w)

• Carefully take out the idli maker from the microwave, as the water will have become really hot

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• Gently ease the dhoklas out with a teaspoon and repeat the above process for the remaining batter

For the garnish

• Heat 2 tablespoons of sunflower oil on a medium heat, throw in the mustard seeds. Once they start to sizzle carefully place in the chillies and coriander. Quickly cover at this time to avoid the oil spitting

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• Lower the heat, once the chillies have been fried a little and their colour has changed to a brown and pale green. Take this warm oil dressing and place on top or to the side of the dhoklas

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• Serve dhokla as they are or with a tomato or green chutney

For the love of South Indian food ♡

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A delicate chutney that I just put together by whizzing it up in the blender at the very last minute. I had made onion and tomato uttapa on the request of my husband but he always likes sambhar with it.

I had forgot to put the lentils on for the sambhar and already started making the fluffy soft uttapas..so ummm a chutney? Yes that would do perfectly.

I had to use coconut as it is a staple in South Indian food and I love it so! And yoghurt to give the dish a little sharpness. It went down really well and I couldn’t resist just eating the chutney by itself! What?! At least it’s healthy this time lol x

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INGREDIENTS

40g fresh coriander with stalks
35g desiccated coconut
2 cloves of garlic crushed
1 green chilli
5 tbsp natural yoghurt
½ tsp salt or to taste

METHOD

• Whizz the coriander, garlic and chilli in a grinder/blender

• Once you get a coarse paste, pour in the yoghurt, throw in the salt and coconut and blend until just combined

• Whizz….blend…chutney done!

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Serve with your uttapas on the side or directly onto it and then fold the uttapa over so that the chutney does its thing and oozes out…
Enjoy x

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