All posts filed under: Vegetarian

10 minute flatbreads with smoked salt, hazelnut dukkah & ghee – a Diwali celebration recipe

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All photographs styled and shot by Lauren Miller (www.laurenmiller.co.uk) (@millerisere) and Faye Wears (www.forksknivesblog.wordpress.com) (@forks_and_knives) It’s Diwali time! The Indian festival of lights takes place this Wednesday 11th November and I just can’t wait. I have been busy creating some delicious recipes inspired by the rainbow of colours and flavours that Indian food has to offer. These dishes are perfect for a celebration with friends and family and are all really quick and simple to prepare. I first came across dukkah whilst in Egypt with my family. We could smell it as we walked into the restaurant. You tear off a chunk of warm freshly baked flatbread, dunk it in quality olive oil and then into this amazing blend of roasted nuts, spices and herbs and devour. It is such a simple but fabulously tasty dish to plonk in the middle of the table over drinks and chats. So, I have adapted this great dish that I first tried in Egypt and given it an Indian twist. The great thing about dukkah is that you can put …

Keralan runny eggs, curry leaf & coconut curry

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The perfect healthy filling vegetarian brunch I know the words egg and curry might not instantly make your mouth water. What about spicy coconut curry and a soft boiled eggs with a runny yolk? Better? Ok, now try the three musketeers of any curry – ginger, garlic and chilli – tempered in coconut oil with curry leaves and mustard seeds. Finished with coconut milk and fresh herbs and topped by perfectly soft boiled eggs. Eaten with flat breads to dip in the yolk this dish is not only delicious but really healthy and a perfect brunch to set you up for the day. Egg curry was recommended by a blog follower as a ‘favourite curry dish’. A similar dish was served up every morning for breakfast when we were in Kerala, with hot chapatis and yoghurt. Like an Indian egg on toast. Keralan runny eggs, curry leaf & coconut curry Serves 2 as a brunch or lunch 4 eggs 1 onion 1 large, or two medium tomatoes, diced 2 inch piece of ginger 4 hot green chillies 1 tbsp coconut oil a small …

Leek bhajis

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For me, onion bhajis are one of the things I get most excited about when I go for an Indian meal. Their like a little explosion of everything I love about Indian food- the staples of a great curry paste (onion, ginger and chilli), carefully selected and delicate spices, and plenty of fresh coriander. In India, bhajis are more commonly known as pakora (fritters), and don’t exclusively contain onion. Some have potatoes, spinach, peas, chicken, or anything you fancy. The Onion bhajis that we know and love in this country have a distinctive taste and smell from ajwan and nigella seeds, and can range from big boulders served in chip shops to tiny delicate nests. In any case, When done properly they have a crisp fried onion shell and perfectly cooked batter and soft onions in the centre. I recently had the opportunity to learn how to make Spinach and Onion Pakoras with head chef Rakesh at Cinnamon Kitchen. His trick was to combine the chopped onions and spinach with spices and salt before leaving it …

green coriander chutney

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I’m working on some lovely Indian dishes in my little old kitchen at the moment and here’s a little taster of things to come. A punchy, green chutney full of chilli, curry leaf, lemon and herbs! It’s perfect with poppadoms, naan bread, drizzled over BBQ meat or kebabs or stirred into soup or dhal! Serves 4 1 big handful of coriander 1 sprig of curry leaves 1 garlic clove 2 green finger chillies 1 sprig of mint mint the juice from ½ a lemon a glug of groundnut oil a pinch of salt a pinch of sugar Roughly chop the herbs, chillies and the garlic and blend everything in a mini food processor to a puree. Taste and add more seasoning if required. Done.

Avocado & Lime Houmous

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Two years ago ready made houmous was my shopping basket essential – you can dip in almost everything, and it doesn’t break the bank leaving more money for your night out (it also makes for amazing late night/ early morning snack when the kebab shops are all closed). But now i’m no longer a student, and try to think a lot more about my waste line, and making everything from scratch. Avocados are now a shopping basket staple and so the avocado houmous was born. All you really need is a food processor, and something to dip in. I like to keep mine chunky – its nice to get a good chunk of avocado on your nacho… Makes a good bowlful Ingredients 1 really ripe avocado 1 can chickpeas small bunch coriander extra virgin olive oil 1 garlic clove 1 lime ground cumin ground coriander ½ tsp chilli flakes Roughly chop the coriander, bash the garlic to remove the skin and add to the food processor with the drained chickpeas, cumin and coriander. Blitz a couple of …

Paneer Tikka Arancini Balls

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Here’s the recipe for my twist on Arancini, fabulous little breaded balls of creamy risotto. Paneer Tikka Arancini balls are filled with spiced biryani and delicious Indian Paneer cheese, which is similar to mild halloumi when cold and oozes like mozzarella when hot. You’ve just gotta try them. For the paneer tikka biryani: 1 onion 1 garlic clove 3 inch piece of ginger ½ red chilli 1 tsp mustard seeds ½ tsp coriander seeds 1 tsp cumin seeds 1 tbsp curry powder 1 tsp garam masala a pinch of saffron 100g risotto rice 200ml hot chicken stock 1 tin of coconut milk salt and pepper 1 packet of paneer 1 small bunch of coriander For dredging: 1 egg 75g flour dried breadcrumbs (not golden) oil, for deep frying Finely dice the onion, then bash and chop up the ginger and garlic, and finely chop the chilli. Dry fry the mustard, coriander and cumin seeds in a frying pan on a medium heat until the mustard seeds pop. Remove and grind up in a pestle and mortar to …

Avocado Carbonara with Lemon, Pine Nuts & Olive Oil

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Ok, so I just moon walked into the kitchen to cook myself something tragic with the leftovers in my fridge, and just so happened to cook a pretty damn tasty dish that was ready to eat in the time it takes to cook the pasta. I use a couple of tricks to make this dish extra special. Avocado’s make a healthier substitute for cream in pasta sauce, using starchy pasta water helps the sauce to stick to the pasta and a cheeky yolk thickens the sauce when it is mixed in, just like in a Carbonara. Serves two 1 small leek 1 small red onion 1 clove of garlic 1 lemon 1 ripe avocado a few glugs of olive oil a handful of pinenuts a handful of grated cheddar 1 egg yolk So… fill a saucepan with water, bring to the boil then add the pasta. Cook for around 15 mins until al dente (and keep 3 tbsp of the cooking water) Roughly chop the leek and red onion, and crush the garlic clove with …