Chicken Mappas

Life is too short for a badly made food so I’ve got a recipe that will keep you wondering where this was your whole life!? This is one such recipe that you really want to cook. 

I’m always on the lookout for quick and easy recipes that do not require much effort and naturally this one checks all the boxes. 

India has incredible culinary diversity and naturally it sits right at the forefront of the global food scene. 

Each time I wonder why the same handful of dishes are seen on every Indian restaurant menu outside of India, especially here in Germany. 

What exactly is going on in the mind of Indian restaurant owners where they kind of stay to just one format - Kormas, tikka masala, vindaloo, makhani …… and a couple more such dishes. 

I mean people do love these but shouldn’t they be exposed to more?

Chicken Mappas - 

A traditional recipe originating from Kerala, a state on India's tropical Malabar Coast best known as The Land of Spices.

So naturally this recipe uses warming spices like cardamom, cinnamon, cloves, fennel seeds, pepper and star anise. 

The whole curry is then balanced with coconut milk that brings out the richness adding layers of flavor that beautifully mingles with the spices. 

This recipe starts and finishes with the spices. This isn’t just a regular, toss in a little coriander, cumin, turmeric and chili powder and call it a day kind of recipe. This one depends heavily on the flavors achieved by combining a variety of spices along with fresh ingredients rather than drowning the recipe in cream and oil. 

Freshly ground spices - that’s the key that will open up the flavor box! 

You will not believe how much of a difference that makes until you give it a try. 

There’s an entire new experience of incredible Indian food waiting for you! 

Give it a try and I’ll see you on the other side. 

Choice of protein: traditionally it is made with duck or chicken. I’ve tried both and they are equally delicious. 

If you are a vegetarian, I would recommend using a combination of potatoes and cauliflower. 

Follow the same recipe and adjust the cooking time. 

Marinade: 

500g bone in chicken, cut into medium-sized

pieces

1/2 tsp turmeric powder

Salt, to taste

Spice mixture: 

2-3 tbsp coconut oil

1 tbsp grated ginger

1 tbsp grated or pounded garlic 

1 large onions, sliced
10 shallots, sliced
4-5 green chilies, slit ( use 1 if you want less heat)!

2 sprigs of curry leaves

1 tbsp vinegar 

Salt

Spice Powder: 

6 - 8 cardamoms 

5 cloves

4 inch piece cinnamon stick (cassia)

1 star anise

1 tsp fennel seeds

1 tsp black pepper 

1 tsp turmeric powder

2 tbsp coriander seeds 

Other ingredients: 

1 cup water

1/2 cup thick coconut milk 

1 cup light coconut milk 

For Tempering

• 3 tbsp coconut oil
• 1 sprig curry leaves
• 1-2 green chilies, slit (optional) 
• 4-5 small shallot, sliced

Method:

Start by making the spice powder. 

In a coffee grinder or a small spice grinder or even a mortar and pestle, add all the ingredients from the spice mixture. Grind everything into a fine powder.

Marinate the Chicken - Toss the

chicken with turmeric powder and salt. Set aside.

1. Heat coconut oil in a large wok or a pot over medium heat. Add the sliced onions and fry until they start to brown. Add a tiny bit of salt. 
2. Add the curry leaves, ginger and garlic and fry until the raw smell has gone, about 3-4 minutes. Next add the green chilies. 
3. Now add the spice powder keeping the heat on low so as not to burn the spices. Stir until everything has been mixed and the spices start to slightly turn fragrant. About 1 minute. You could add a tiny bit of water at this point if you think the spice mixture is going to burn. 
4. Add the chicken and mix everything together. Mix well to combine so the chicken is well coated in the “masala”. Let it fry for a couple of minutes.
5. Increase the heat and add the vinegar and water and let it come to a boil. Now lower the heat and add the light coconut milk. 
6. Cover and cook on low for 25 to 30 minutes. Cooking the curry on a low heat brings out more flavors. 
7. After 30 minutes open the lid and add the thick coconut milk. Let the curry simmer only for a couple of minutes. Do not cook for long after adding the thick coconut milk. Take off the heat and set aside. 
8. Taste and season with salt if needed. 

Tempering: 

In a separate pan, heat coconut oil for 

tempering. 

Add sliced shallots and fry until golden brown. Next add the curry leaves, slit green chilies, and sliced shallots. 

Pour this tempering over the chicken curry

and give it a mix. 

Serve with rice, dosa, appams or rotis. 

And as always this curry tastes even more better the next day!

Unique, yet comfortingly delicious there’s a good chance this curry will add a kick to your palate but it is also well balanced enough for one to taste its creamy, robust, umami flavors.

The Singapore Curry like its people is multi racial so it is a little hard to say which recipe is a benchmark to give this dish an official name as every household has its own version. But it is a Curry and l've never met a chicken curry that I didn't like!

Umpteen visits to the different hawker centers and eating with the locals, the Singapore Curry has seeped into my heart. I know the smell, flavor and taste without even trying. 

There are also variations in the recipes that add aromatics like kaffir lime leaves which actually has a strong resemblance to a Malaysian Chicken Curry, which is no surprise considering Singapore was once part of Malaysia! 

Singapore - a melting pot of cultures with Chinese, Indian, Indonesian, Malay, and Peranakan dominating the cities population. One can actually notice that this Curry borrows its cooking style and ingredients from these main races of Singapore. 

This celebration of cultures is precisely what makes the Singapore Curry so unique! 

So much so that to claim that there is one true Singaporean Curry is a misnomer, because there is no such thing.

Each curry is so different from another even though most of the components are basically the same. Every Chicken Curry is like a thumbprint, so unique, where no two will ever be alike.

So what are the main ingredients that sets this recipe apart from other curries - 

lemongrass 

galangal 

shrimp paste or fish sauce 

coconut milk 

curry powder 

All these add to a specific flavor profile and are a must in this recipe. 

Thick, fiery, savory, robust and what cannot be denied in Singapore's curries are their rich, spice-laden flavours that awaken the palate, with recipes that are often rooted in tradition and heritage. 

Chicken : 

The key is to use bone-in chicken. You can use the entire chicken, but I prefer to use bone-in chicken thighs and legs. Solely because different parts of the chicken cook differently. 

Potatoes: 

I also cook the potatoes before I add the chicken as potatoes and chicken cook at different times. 

Fresh and Dry Chilies: 

I like to use large fresh chilies as they are less spicy. The smaller ones are the ones with a lot more heat. 

Dried chillies have a less spicy kick than the fresh version. They add a sweet smokiness and color to the gravy. 

Using both in the right amount creates a balanced spiciness than using all fresh chillies. However, depending on what you have available at hand and what level of heat you are aiming for, you can use just fresh or dried chillies. 

The amount of chillies used in this recipe results in a mildly spicy curry. The sugar and coconut cream will help neutralize the spiciness so if you need to mellow the heat, add more coconut cream at the end of the cooking process.  

Candlenuts : 

The use of candlenut, a common ingredient in Peranakan cooking, adds thickness and nuttiness to the dish. You can omit this from the recipe, but I recommend you should not, as it adds another level of complexity to the curry. Alternatively, you can substitute  the candlenut with roasted peanuts, almonds or macadamia nuts. 

Galangal: 

Galangal is another popular ingredient in Malay and Peranakan cooking. Galangal tastes spicy, peppery and slightly citrusy. 

Shrimp paste ( Belachan ) or Fish Sauce 

This funky smelling ingredient is what gives the Singapore Chicken Curry its distinctive flavor! 

I find using fish sauce  as it achieves the same flavour without the fuss Belachan requires. If you are using shrimp paste, you need to crumble it then fry it before it is ready to be used. 

Be warned though because it will stink up your whole house with a strangely addictive, yet super fishy, aroma that you will either love or hate.

You need carbs to pair this beauty with - either a steamed jasmine rice or a crusty baguette works great especially when you dunk it in the curry. 

Ingredients: 

FOR THE CURRY

1 tbsp coconut oil 

2 tbsp curry powder* (recipe at the bottom)

1.5 kg chicken thighs and legs 

1 stalk lemongrass, smashed 

3 cups water, or more as needed

1 1/2 tsp salt

2 teaspoon sugar

2-3 large potatoes, peeled and quartered. 

250ml coconut cream, adjust according to personal preference

2 tablespoon fish sauce, or shrimp paste, more if needed 

1 -2 pandan leaves, wash and tie into a knot 

SPICE PASTE

2 small or 1 large red onion or shallots (about 6), peeled & roughly quartered

1/2” fresh turmeric or 1/2 tsp turmeric powder 

6 cloves of garlic or about 2 tablespoons when chopped 

2” of ginger

Thumb size knob of fresh galangal, chopped 

3–6 large red chillies, sliced (deseed it for less heat) 

10 dried chillies, normally less spicy, only for color or 1 tablespoon of chili powder 

7-8 candlenuts or 4 tbsp roasted peanuts 

1 tbsp coriander powder 

1/2 tsp roasted fennel seeds or 1 tsp fennel powder 

WHOLE SPICES: 

2 cardamoms

1 1/2 teaspoon cumin seeds

A few of curry leaves (optional)

1 piece 4-inch cinnamon stick or 1 l/2 tbsp of cinnamon powder 

3 star anise 

3-4 cloves

Method: 

1. Start by blending the ingredients to make the spice paste, also known as Rempah. If needed add a few tablespoons of water to the mixture so that it blends evenly into a smooth paste. 
2. Heat up the oil in a heavy cast iron pot. Add everything from the whole spices list and fry for a minute until they release their flavors. 
3. Add the lemongrass and curry paste and fry until fragrant, about 4-5 minutes or until it starts to release some oil. Keep adding a teaspoon of water so that the spices do not burn. 
4. Add the curry powder and potatoes and mix well. Add half a cup of water at this point. Cover and cook for 7-8 minutes. 
5. Now add the chicken. Stir to cover the chicken in the spice paste. Add half the coconut cream, pandan leaf and lower the heat. 
6. Add 3 cups of hot water (or more if needed depending on how much curry you want ). Cover with a lid. Cook for about 20 minutes stirring periodically to ensure that the paste does not burn at the bottom. At this point remove the breast pieces in a bowl and keep covered. 
7. Cover and cook for another 10 -15 minutes, stirring periodically.
8. Once the chicken is fully cooked, add the fish sauce, the remaining coconut cream, salt and sugar to taste. Cook uncovered for another 10 minutes. 
9. At some point, you may start to see that the curry has split a bit and there is a layer of oil at the surface of the curry. Malays call this “pecah minyak” and it is a good sign! Don’t remove it unless you are particularly health conscious. I did not use much oil in my recipe because the chicken skin releases enough fat. 
10. Taste test - add more salt or fish sauce if needed. 
11. Serve over hot rice. I flavored the rice with pandan leaves while it was steaming! A fresh crusty baguette is also another option. 

CURRY POWDER  -

 This blend of various ingredients like cardamom, cumin, cinnamon, fennel and coriander seeds makes the curry powder supremely fragrant, mild in heat, and flavourful.

4 tablespoons coriander seeds
1 tablespoon fennel
1 tablespoon cumin
2 teaspoons black peppercorns
6 cloves
A small piece of cinnamon
4 green cardamoms
4-5 dried red chillies

2 teaspoons turmeric powder

Method:
 1. Take all the ingredients except the turmeric powder in a heavy-bottomed pan. Heat the pan on a medium heat for 4-5 minutes stirring frequently so as not to burn the spices. Once they start to release their aroma, take it off the heat. Transfer the roasted ingredients to a plate, and allow them to cool down completely.

2. Now, add all the roasted and cooled ingredients to a small mixer jar, I use a coffee grinder. Add in the turmeric powder. Grind everything together to a fine powder.

3. Use the amount as stated in the recipe and store the rest in a clean, dry , air-tight bottle.

An ultra delicious, delicately flavored recipe influenced by the Mughal Empire is made with whole spices, creamy cashews and white poppy seeds. The Chicken Rezala usually has a semi thick gravy which pairs nicely with both Indian breads, steamed rice or a spiced pulao. 

The recipe originated way back during the Mughal era when India was ruled by the Mughal emperors and the Indian cuisine was heavily influenced by strong Muslim cooking styles. 

The Mughlai Cuisine is known to be one of the richest and lavish cuisines in the world and this pearly white Chicken Rezala lives up to one’s expectations. 

Although this may sound a bit overwhelming for home cooks unfamiliar with Indian cooking, this recipe is worth giving a try. 

All the ingredients can be found in any Indian or Asian grocery store! 

• Cashew nuts - they add creaminess to the gravy. 
• White poppy seeds - You can buy these at any Indian grocery store. 
• Mustard oil - Again, find this pungent oil at any Indian market - uniquely Bengali the mustard oil has its own personality.
• Yoghurt - adds a little sourness and creaminess.
• Onion paste - We puree an onion and fry it for a while to create the base for the sauce
• Chicken - I like to use bone in chicken but you can swap it for thigh meat as it is juicy and tender. Naturally the cooking time will vary for the two*
• Whole spices - cloves, cardamom, peppercorns, and cinnamon help season the oil.
• Ground spices - Garam masala and cayenne pepper (or hot chilli powder) to bring out the fragrance and spice of the dish. 

Ingredients: 

Marination: 

1 kg Chicken (I used boneless chicken thighs) 

2 tbsp Yogurt

1/2 cup Onion paste (boil the onions, once softened, discard water, cool slightly and blend) 

1 1/2 tbsp Ginger-garlic paste

1 tsp Salt or as per taste 

For the gravy: 

2 cups of white Onions, chopped

1 cup Yogurt, beaten 

2-3 Green Chilies, chopped

1 tsp Coriander powder

2-3 Bay leaves

2-4 dry red chilies 

2 Black cardamoms

1 mace 

1/8 tsp nutmeg powder ( optional ) 

1 inch Cinnamon 

5-6 Cloves

4-5 Green cardamoms

1-2 tsp Sugar

pinch Saffron soaked in 2 tbsp of milk

3-4 tbsp Ghee ( for a richer taste) or Oil 

1/2 tsp Kewra water 

2 tbsp mustard oil 

Grind to paste:

22-25 Cashew nuts soaked in warm water for 20 minutes. 

1 tbsp white poppy seeds, soaked in 3-4 tbsp of warm water. 

Method: 

1. In a large bowl add chicken with yogurt, garlic, ginger, onion paste and salt. Set it aside to marinate for an hour, at the very least.
2. Using a blender, grind the soaked cashew nuts and poppy seeds along with some water to make a smooth paste.
3. In a large pan heat oil on medium temperature. Once the oil is warm add dried red chillies, black cardamom, green cardamom, stick of cinnamon, cloves, mace and bay leaves. Once the aromatics are released, about 1-2 minutes, add chopped onions. Fry the onions on a medium heat. The onion should start to soften and turn translucent in 5-7 minutes. At this point you can also add 1/2 teaspoons of salt and ground nutmeg, if using any. Make sure not to brown the onions because browning the onions won’t give us a white gravy. 
4. Next add the marinated chicken and mix everything well. Sauté on medium heat for 5 to 6 minutes. 
5. Add a teaspoon on coriander powder to the chicken and mix everything well. Continue sautéing for 2 more minutes.
6. Next add chopped green chillies, the poppy seed - cashew nut paste and stir well. 
7. Add some vegan cream and mix every thing well.
8. Now cover and cook on low heat for 10-15 minutes or until the chicken is cooked through and you see the oil separating from the sides. 
9. Finally drizzle the saffron milk and kewra water. 

Sprinkle a few chopped cashews over. 

The Chicken Rezala is a semi gravy dish which teams well with both Indian breads and rice or pulao.

Tips : 

• I would recommend using bone in chicken for this recipe simply because the flavors of the spices have enough time to amalgamate with the chicken. Also, bone in chicken is far more tastier than boneless chicken.
• Try and use white poppy seeds and mustard oil. They both play a central role in Bengali cuisine and will give the much deserved authentic flavour. I’m all for substituting ingredients with whatever one has at hand, but for some recipes like this one it is important to use the right ingredients. 

Kewra water - an extract from the Pandanus flower is used to flavor this dish. It is fragrant, floral although it looks just like water! Similar to rose water, it stands out because of its fruitier flavour, making it a great addition to Mughlai recipes. 

In almost all recipes a couple of drops are added at the very end and not cooked, as it may lead to a bitter taste.

You can also add it to spiced rice dishes, such as Pulao or Biriyani! 

Unfortunately there is no substitute for Kewra water. Rose water is a close option, but it gives you a different flavour profile. 

South East Asian cuisine embraces Umami, the Fifth Sense of taste. 

For a good three years I had a chance to eat my way through the Malay cuisine. I also admit that I was head over heels in love with their curries. Rich, fragrant and full of umami, I was addicted. You can be sure that your next meal in a small shop house, tucked in an alleyway will never be forgotten. The best meals are the ones we’ve had at the most humblest of eateries which focuses more on flavor than ambience. 

And I am the most luckiest because I get to now recreate this recipe in my kitchen, thousands of miles away and the taste, flavor and smells are all reminiscent of the unforgettable experience. 

This recipe is a reflection of Malaysias rich cultural heritage originating in the Negeri Sembilan region in Malaysia which is known for its rich and spicy cuisine. 

The dish is characterized by its creamy turmeric gravy, which is made from a blend of coconut milk, fresh turmeric, and bird’s eye chili, also known as “Cili Api” in Malay. 

It is the combination of these ingredients that results in a rich, spicy, and slightly sweet flavor which is what makes the Malaysian cuisine so unique. 

I think the dish tastes great the next day as the flavors have had time to really seep into the meat. So my tip is to make a big batch to enjoy the next day. 

Chicken- 

This recipe uses chicken because it’s Ayam = Chicken in Malay, but you could also try using tofu or seafood or a mix of vegetables like potatoes, carrots and cauliflower as well. 

I recommend using bone-in chicken although you could use boneless as well. 

The reason I like to use bone-in chicken is because it adds a depth of flavor that does not exist with a boneless meat.

The chicken meat used for this recipe is a combination of cuts, so I use a whole chicken which is cut up into smaller pieces, skin included. 

I like to keep part of the skin on as it keeps the chicken juicy, locking in the moisture and stops it from drying out. Plus you need half the quantity of oil as the skin releases fat as it renders down adding even more layers of flavor. 

Turmeric - 

This dish uses fresh turmeric which gives it a golden hue.  

By now we all know how turmeric is famed for its purported anti-inflammatory and antioxidant properties. 

Bird’s eye Chili - 

Bird’s eye Chili contains up to seven times the vitamin C level of an orange and has a crazy range of health benefits as well! 

It’s also a good source of vitamins A and E, beta-carotene, folic acid and potassium.

So basically good for you if you can handle some heat! 

Rempah -  refers to a paste of spices which imparts an intense flavour to a dish.

Shallots, fresh turmeric, bird eye chili, red chilies, lemongrass, kaffir lime leaves, galangal are the backbone of this curry. 

Traditional cooking methods demand that these ingredients be pounded together using a mortar and pestle. While it is time consuming it is worth it as the blunt pounding of the pestle releases more flavour from the spices forcing them to commingle with each other.  

This paste is then be fried over a gentle heat until it turns fragrant and it starts to release the oils. This is an important step as not doing so will result in a dish that tastes raw and unbalanced. Once the rempah is done, the meat or even vegetables can be added. 

For The Chicken

1 kg chicken 

3 garlic, grated

2 cm ginger, grated

1/2 tsp turmeric powder

1/2 tsp black pepper 

1/2 tsp salt

1 tbsp oil 

For The Gravy : 

Ingredients To Be Minced 

4-5 shallots 

4-5 green bird eye chillies (use less or omit if you do not eat spicy food) 

5 large red chillies (they are typically not spicy) 

2 cm fresh turmeric, preferably OR 1/2 tsp turmeric powder

1 stalk lemongrass, chopped 

3-4 kaffir lime leaves 

3-4 slices of galangal 

Roughly mince these in a blender. 

You could purée it if you like but I like a little structure to the curry. 

Other Ingredients

400 ml thick coconut milk 

250 ml of water

10-15 almonds or candlenuts, if available 

Add the almonds or candlenuts to a blender with in a little bit of water and coconut milk and blend until smooth. 

I’ve added almonds which are typically not used but it makes the gravy creamier. 

Method: 

1. Coat the chicken pieces with the garlic, ginger, turmeric, black pepper and salt. Let sit for 10-15 minutes. 
2. In a pot, or a nonstick wok add 1 tablespoon of oil.  The heat should be on a medium to high setting. Add the chicken pieces and fry well. About 7-8 minutes. Remove.
3. Lower the heat to a medium. In the same pot add 1/2 a tablespoon of oil and add the Rempah i.e. the pounded / minced ingredients and fry for a couple of minutes or until the aromatics and oils are released, raw smell has gone. It starts to smell fragrant. 
4. Now set the heat to a medium high. Add  the chicken pieces along with 1/2 a cup of water. Give everything a mix, cover and let cook for about 5 minutes.
5. Add the coconut milk blended with almonds, coconut milk and water. Let and cook for another 10 minutes or until the chicken pieces are fully cooked.

The cooking time of the chicken one uses varies.  So check accordingly. 

Note: 

I have also tried the same recipe with lamb and it came out just as good if not better. 

I half cooked the meat with potatoes, turmeric and salt in a pressure cooker. 

Fried the minced ingredients, added the meat and potatoes. Added the coconut milk and the stock from the meat and let everything cook on a low heat for about half an hour, covered. 

 My favorite dip. It is very refreshing and so quick to make.  

Classic Greek Tzatziki is super easy to make and takes minutes with just a few fresh ingredients. Cucumber, Greek yoghurt, herbs, garlic and other Mediterranean ingredients makes this one a fantastic accompaniment to warm pitas, bbq meats etc. 

There are however a couple of must haves to get the perfect taste. 

Yogurt - For a true authentic taste and texture, only use full-fat Greek yogurt. Low-fat types lack the oomph needed for a full-on tzatziki experience. 

Cucumbers - The traditional recipe calls for a Persian cucumber or an English cucumber. It is because they have more flesh to seed ratio. 

To salt or not to salt the cucumber - it’s completely up to you. Given its high water content, you risk it getting watery and leaking into the yogurt, making it soggy and weak. Salting, draining, and squeezing will not only remove the water but also neatly season the Tzatziki.

Ingredients: 

400g unsweetened vegan yogurt, ideally a thick coconut yogurt, for non vegan option, full fat Greek yogurt 

1 unpeeled English cucumber, deseeded. 

A handful of fresh dill, stems and leaves roughly chopped 

1 - 2 fat garlic cloves, grated or crushed in a garlic press

1 to 11/2 tsp of white wine vinegar or freshly squeezed lemon juice

1/4 teaspoon sea salt, plus more to taste

Freshly cracked black pepper to taste

2 to 3 teaspoons extra virgin olive oil, plus more as to drizzle on top 

Method:

1. Use the wide holes on a box grater to grate the cucumber. Sprinkle salt on the grated cucumber and leave it aside for at least 15 minutes. After 15 minutes put into a cheesecloth and squeeze or wrap it tightly, and wring out as much water as you can.
2. Add the yogurt to a medium bowl. Add in the garlic, vinegar or lemon juice, salt, (just a pinch as the cucumbers have already been salted before) pepper and olive oil. Give it a mix using a whisk. Next add the grated cucumbers and dill. Mix once again and taste for seasonings. 
3. If possible, cover and let rest in the fridge for at least a minimum of 30 minutes or more to allow the flavors to mingle. 

It’s summer and that means Corn is in season! 

What’s the iconic way of enjoying corn in the summer other than grilling? Dressing it up in a perfectly balanced, creamy, deliciously garlicky, buttery delightful sauce that makes it all the more delectable. 

To be honest I’ve never been to Mexico or remotely close to any of the Latin American countries to taste genuine street style food.

So why am I such a fan of Mexican food? 

Well I wasn’t, until I got to taste what traditional homemade Mexican food really is! 

But, as with any traditional style of cooking, from any country in the world, there is no such thing as “the most authentic recipe”.

Be it a Tandoori Chicken, Black Forest cake, Paella, Coq au Vin or a even Phad Thai, there are countless variations, from family recipes passed down through generations to street food kinda ones to the exquisite taste of high end modern cuisines interpreted by top chefs around the world.

So this recipe is from a Mexican friend. I loved it simply because it is made with easy to find ingredients and right now we are in the midst of corn season! 

Fresh, juicy corn kernels are the main ingredient in this dish. Some additional flavors include mayonnaise, lime, cotija cheese, and hot sauce to add extra oomph.

The other reason to make this recipe is to showcase the beautiful handwoven, vibrant Serviette gifted to me by my sister in law. She’s travelled far and wide, volunteering across South America. She picked this out for me from one of her travels! Such a perfect way to complete the whole set up, I think! 

Ingredients: 

5 Cups, White (traditionally used) Corn Kernels

1/2 white onion finely chopped, about 1 cup

3 cloves garlic finely chopped

3 tbsp butter

1/2 tsp Salt 

1 tbsp jalapeño, chopped 

2 tbsp cilantro, chopped 

1/2 cup cotija cheese or feta crumbled

1/2 cup Mexican crema or 

1/2 cup Mayonnaise

lime juice to taste, or about 1 tbsp 

hot sauce or chili powder to taste

Method: 

1. Shuck off the kernels from the Cobb. Use a large bowl or a Bundt pan to do this. Take a knife and slide it lengthwise, to cut the kernels off. The walls of the bowl will stop the kernels flying all over your counter! 
2. Melt butter in a large skillet over high heat. Add garlic and stir for 15-20 seconds. Add corn and cook it for 5 minutes, stirring every now and then. Do this until you get lovely light, golden brown bits. Be careful not to char them! The end results in a sweet, juicy corn. Add the chopped onions and fry for a few more seconds.
3. Season the corn with salt halfway through cooking it. Remember the sauces and the cheese that we will later add do contain salt as well!
4. Transfer the corn into large bowl. Add mayonnaise, Mexican cream, lime juice and toss well to combine. The warm corn essentially melts the dressing, coating each kernel. 
5. Add cilantro and jalapeños and toss again.
6. Drizzle hot sauce or chili powder on top along with crumbled cotija cheese (which I forgot to include in my photo) just before serving. 

Esquites taste great when eaten hot, but you can eat them at room temperature or cold as well. It all depends on what your preference is Regardless of how you eat this salad, I am sure you will love the recipe. 

Just some suggestions- 

• Use fresh corn for best results. It browns well and the kernels stay juicy. 
• Crumble some Cotija on top. Unlike me, who had to make do with feta. But if you are fortunate enough to find cotija definitely go in for that one. 
• If you are one of those people who cannot stand cilantro, swap it for parsley. 
• The mayonnaise in this recipe is not meant to coat the corn thickly. The cream and mayo added to the warm corn in fact melts it, becoming more like a dressing. 

Refreshing 

Tangy 

Lip smacking 

These words come to my mind when I think of the Thai Pomelo Salad…. 

Dressed up in typical flavors found in the Thai cuisine, this salad is full with delectable freshness and texture. 

The perfect balance between the four S’s, Sweet, Sour, Spicy and Salty, coming from the four typical ingredients, sugar, lime juice, chili padi and fish sauce. The trick is to find a perfect balance between these four flavors. Once that’s done, the dressing can be personalized from there on with ones individual taste preference. 

Finding Pomelo in the supermarket took me by surprise! Of course I picked up two and my mind went straight to preparing a Pomelo Salad. 

Living in Thailand, this was something we ate almost every week, when in season. Naturally we missed eating it here as Pomelo is actually quite rare to find in Germany. 

Ingredients: 

3 cups Fresh Pomelo pieces (shredded with your hands into small chunks)

3 tablespoon Unsweetened Shredded Coconut

1/4 cup Peanuts, roasted and unsalted

1/4 cup thinly sliced Shallots

2 Lime Leaves, stems removed, very thinly sliced

1 stalk Lemongrass, bottom portion only, very thinly sliced

1/3 cup packed Mint Leaves

1/3 cup coriander leaves 

10 prawns, peeled and deveined 

For the salad dressing: 

1 Thai Bird's Eye Chili aka Chili Padi (use more or less depending on your spice preference)

1 tbsp Palm Sugar

1 1/2 tbsp Lime Juice

2 tsp Thai Fish Sauce

Method: 

We need to prepare each ingredient separately; 

Pomelo

Cut the peel off pomelo and discard it. Take off a section using your hands and peel off the pith, leaving just the pale pink fruit. It is quite a sturdy fruit so don’t worry about breaking it apart. Keep the uneven bite-sized pieces of the peeled fruit in a mixing bowl. 

Coconut 

Heat a skillet over medium heat. Add coconut and toast it stirring constantly, until golden brown and fragrant. Remove and keep aside. 

Peanuts

Roughly chop them with a knife into uneven pieces. 

Prawns 

In a skillet add oil and fry the prawns on each side for a minute or until they turn pink. Remove and keep aside. 

Shallots, Lime Leaves, Lemongrass 

Finely chop these ingredients. Remove the midrib from the lime leaves, roll the leaf and finely slice it. Discard the outer layer of the lemongrass. Cut it in half and slice very fine. Lemongrass root is tough so be sure to slice it very finely 

Mint

Wash the mint leaves. Lee the small ones whole, roughly tear up the larger ones. 

Coriander 

It’s optional but I like to use these. Wash and roughly chop them. 

Dressing

• In a mortar and pestle, grind the chilis into a paste. Add palm sugar and grind once again until sugar dissolves. Add fish sauce and lime juice, swirl the pestle around to give it a mix. Give the dressing a taste and adjust as you go, adding more of any of the ingredients. Set aside. 

Assembling the salad

When you are ready to serve combine all salad ingredients in a large bowl. Add dressing and toss to combine. Serve immediately. 

I was introduced to the iconic Bitterballen by my daughter. During our first visit to her in the Netherlands, I wanted to eat something local so she suggested the Bitterballen. I loved them! And each time I’ve been to the Netherlands I made it a point to eat it. But last visit was different. I somehow never got my bitterballen fix and that craving led me to make them at home! 

Wow, i must admit, it was the most painstakingly long recipe that took me forever to make! I wish I knew this beforehand.  

Was it worth the effort? Damn right it was! 

A little study on the various recipes that I found, I only made a few tweaks keeping true to its original version. 

So what are Bitterballen? 

They are a classic Dutch snack mainly consisting of braised beef (normally left over meat from a pot roast), shredded, mixed in a béchamel sauce then rolled into small, bite sized balls, which are dipped in egg, breaded and deep-fried until crispy and golden brown. 

Bitterballen are served everywhere in the Netherlands. They’ve gained popularity with the locals and tourists alike, naturally, because what deep fried food does not taste good? 

What you need is some good quality beef. I used short rib 

A few staple vegetable like onions, carrots and potatoes ( the potatoes are my addition) 

Cooking red wine 

Spices like star anise, bay leaves, juniper berries and pimento. 

Here’s a run down of how exactly the recipe unfolds: 

• You start off with searing the beef, onions, carrots and a few minutes. 
• Braise the beef until fork tender. I used a pressure cooker to fasten the process. 
• Once cooled, strain the liquid from the beef and save the braising liquid.
• Shred the beef into fine pieces.
• Make a Béchamel sauce 
• Add the braising liquid into the béchamel sauce and cook until the sauce thickens.
• Add the braised beef, stir and let cool - best when for kept overnight. 
• Roll into balls, then into flour, egg and lastly panko. Fry until golden brown.

Ingredients: 

For braising the beef 

500g beef (I used short rib) 

2 whole white onions, washed, cut in half, with skin 

4 cloves garlic, peeled

2 whole carrots peeled and chopped 

1 Potato cut into half 

200 ml water or stock 

50 ml red wine 

1 tsp black peppercorns

3-4 sprigs of thyme fresh

1 bay leaf 

2 star anise 

5-6 juniper berries 

5-6 pimento aka allspice 

Salt 

Béchamel Sauce 

30 g butter

30 g flour

1/2 tsp pimento 

salt

pepper

For frying 

Panko breadcrumbs 

2 Eggs, beaten 

Flour 

Method: 

To make the Braised Beef : 

1. Dust the meat with a bit of flour. Place a crockpot or a cooker on high heat, add oil and once hot and start to sear the meat until nicely browned. Do this in batches to give a chance for the meat to get a chance to brown well. Remove and keep aside. 
2. Sear the onions, carrots and add the spices along with the meat. Add the wine and let it cook for 5 minutes. Now add the stock or water. Close the lid of the cooker and let it cook for 35 minutes. 

If you don’t have an instant pot or a cooker then preheat the oven to 175° C, cover and set it in the oven to roast for 2.5 hours. 

1. After 35 minutes, let the cooker cool. Once the pressure is released open the cooker. Strain the liquid from the braised beef and save the braising liquid. Discard the thyme and bay leaf and rest of the spices. 
2. Keep the vegetables in a mixing bowl and roughy mash it. 
3. Once the beef is cool enough to handle, shred it into small pieces either with your hands or alternatively you can chop it with a knife. Mix it into the mashed vegetables and keep aside. 

To Make the Béchamel Sauce: 

1. Begin by melting the butter in the pan. Add the flour and whisk. 
2. Cook over low heat until a light brown color roux is made. About 3 minutes.
3. Now add the braising liquid slowly and keep whisking continuously until you have a smooth sauce without any lumps. Season with salt and pepper. 

Mix this sauce into the beef mixture. Cover and refrigerate overnight. 

The next day the mixture should be much thicker and much easy for forming balls. 

Begin to roll small, bite sized balls and line them on a tray. 

For Frying: 

1. Take 3 containers and fill one with flour, one with beaten eggs and the last with panko breadcrumbs 
2. Roll each ball in the flour, then the eggs and finally the panko breadcrumbs. I used one hand for the flour and breadcrumbs and used the other hand for the eggs. 
3. Once all the balls are breaded, fry in oil which has a temperature of 170°C/350°F for about 5-6 minutes or until nice and golden . 

Best served hot with yellow mustard and a cold beer! 

What a wonderful kaleidoscope of colors! Even if you've never visited Korea, this is one of the well known dishes.  And, it is one of my favourite Korean dish. 

Bibimbap consists of a bowl of rice topped with an assortment of flavorful vegetables which have been sautéed and seasoned, along with a hot red pepper sauce and a protein.  An epitome of perfectly balanced meal.

Perfect for anyone who love Asian food. 

Even with my Indian roots, the most popular cuisine cooked in our kitchen is Asian. I love the bold flavors, colors, textures and of course the taste.  Which is why I love to make this dish. Also this is a great way of using up all the bits of veggies lying around in the fridge!

What is Bibimbap? 

Bibim translates as “mixed,” and bap translates as “cooked rice,” and so bibimbap literally means “mixed rice.” 

There are so many variations of this, but I’ve made a version that one can easily pull off at home. 

However, there are some “ must haves” that you need to get as close as possible to the authentic flavor.

Sesame oil

Sesame seeds 

Gochujang - Korean red pepper paste 

Gochugaru - Korean red pepper flakes 

The other flexible ingredients are vegetables and your choice of protein, which can be easily swapped for a vegan one. 

• You can get a bit creative by using different textured vegetables like 

Carrots 

Shiitake mushrooms 

Cucumbers 

Leafy greens of your choice

Bean sprouts 

Zucchini 

• For the protein you can use 

Beef (lean finely sliced and marinated) 

Or swap it for 

Tofu 

Sesame seeds to sprinkle 

 Rice 

I recommend using sushi rice for this recipe. The simple reason is that traditionally Bibimbap is served with short grain white rice, and sushi rice is a short grain rice. 

Short grain is stickier so easier to pick up with chopsticks. 

But any white or brown rice of your choice is also fine.

Gochujang Sauce

The whole dish is drizzled with gochujang sauce which is where it gets it’s distinct taste and color.  Just a warning, this sauce is addictive!!

1 tbsp Gochujang Paste 

1/2 tsp sesame oil 

1 tbsp  mirin 

1 tsp maple syrup/agave nectar 

1/2 tsp garlic powder 

1/2 tsp rice vinegar 

1 tbsp warm water 

Mix everything and keep aside. 

How to go about:

• Slice cucumbers into thin disks, apply a tiny bit of salt and keep aside. 
• Shred the carrot using a julienne grater, for uniformity. 
• Use a mandolin slicer to get even slices for the zucchini. 
• Wash, dry and chop greens of your choice. 
• Slice a couple of garlic cloves. 
• Drain the tofu, let dry and then cut into cubes. Marinate with equal part soy sauce, agave nectar, sesame oil, chopped garlic. Use the same marinade if you are using another protein. 
• Cooked Sushi Rice, 4 cups 

1. Squeeze excess water from the cucumbers. 
2. Set a pan on medium heat, add some sesame oil and lightly toss the cucumbers. Add half a teaspoon of soy sauce. Remove in a bowl and sprinkle some black sesame seeds. 
3. Set the pan back on medium heat, add sesame oil, add garlic and fry until soft. Now add the greens, toss for a minute or two until wilted but still green. Sprinkle white sesame seeds and remove in a bowl. 
4. Set the pan back on medium heat and add the zucchini. Toss until slightly soft, add soy sauce, remove in a bowl and keep aside. 
5. Repeat the same with the carrots, mushrooms or bean sprouts if using. 
6. Set the pan on medium heat and add the marinated Tofu. Fry until nice and crispy, about 2 minutes each side. Remove and keep aside. 

To assemble: 

There are a couple of ways to serve bibimbap. One can use shallow bowl, or a stone or an earthenware bowl.

Since I do not have an earthenware bowl I used a wide shallow bowl. 

I then spread some rice at the bottom. Arranged the prepared vegetables, tofu around. Added a fried egg and drizzled it with a generous amount of Gochujang sauce. 

Sprinkle with some more sesame seeds and some sesame oil. 

Mix everything together gently using a chopstick and then it's time to dig in. The whole funk is to try and get a little bit of everything into your spoon. 

However, the traditional way of serving Bibimbap is in a stoneware pot or an earthenware bowl. 

Rice is placed in the bottom along with sesame oil and the vegetables are arranged around. The clay pot is then set on heat for two to three minutes or until the bottom of the rice starts to get crispy. 

I hope you do give this one a try. It's so good!

Each country has a slightly different Avatar of these. Deep fried or baked, these pocket filled pastry have spread far and wide across all regions of the world! 

A bite of this endlessly adaptable snack will take you all the way from South Asia, Central Asia, Middle East, East Africa all the way to South America. 

In India the closest Desi Avatars of Empanadas would be the Samosas. Even though there is a difference there is some overlapping in certain areas - dough, filling and cooking method. 

Like my life, a mix of different cultures, places and languages, this interpretation too is a mix between spices, ingredients and flavors. So I thought why not give it a try and interpret it in my own “healthy” way. 

These unlike the authentic ones are baked. If you have no qualms about deep frying, go ahead and do it. They will definitely be more tastier!! 

Ingredients: 

For the dough: 

300g (2 1/2 cups) flour 

2 tsp fine semolina 

100g butter or ghee 

1 tsp baking powder 

1/2 tsp turmeric (optional)

1/2 tsp salt 

160ml plant milk, lukewarm 

Filling: 

1 medium size onion- finely minced 

1” ginger- grated 

3 garlic cloves- grated 

150g frozen spinach 

1/2 cup, potato boiled and mashed chunky 

1/2 cup sweet potato, boiled and mashed chunky 

1/2 cup of green peas 

1 or 2 fresh green chilies, chopped 

1/2 cup cilantro, chopped (optional)

1/2 tsp garam masala 

1/2 tsp lime juice 

1 tbsp oil 

Method: 

Prepare the dough: 

1. In a mixing bowl add the flour, semolina, baking powder, salt and give it a mix. Next add butter and using your fingers rub the flour and butter together until all the butter is mixed into the flour. 
2. Pour the warm milk into the flour and using a fork mix it all in. I like to use a fork to do this because the dough does not end up sticking to my fingers. Once the milk has been absorbed by the flour you can start kneading it to form a soft dough. 
3. Knead for at least 8 minutes. Once that is done, wrap the dough in a cling film and let it rest for 30 minutes. Perfect time to get your filling done. 

Prepare the filling: 

1. Thaw and squeeze the water out from the spinach. 
2. Heat oil in a pan and sauté the onions, ginger and garlic, about 3-4 minutes or until the raw smell goes away. 
3. Add the spinach, potatoes, green peas and mix. 
4. Add salt, garam masala, green chilies cilantro and lime juice and mix again. 
5. Set aside to cool. 

To form the Empanadas: 

1. Before starting knead the dough for a minute or two. 
2. Take a small part of the dough and using a rolling pin roll out the dough. Cut 4 inch diameter circles (with the help of a large glass or even a bowl). Collect the remaining dough, knead it and start over. 
3. Place these circles on a tray and keep them covered with a dish towel so the do not dry out. Repeat the process with the remaining dough until all of the dough is used up. 
4. Preheat the oven to 200°C or 392°F. 
5. Take 1 rolled out circle on to the palm if your hand and place 1-2 tsp of filling in the center. Fold one side over to the other, to form a half-moon and pinch lightly to seal the edges. 
6. Lay it on a flat surface and use a fork to press the edges firmly together. 
7. Place a sheet of parchment paper on a baking tray and arranger all the stuffed empanadas on it. Spray with an oil spray or use a brush to lightly brush it with oil. 
8. Bake for 20-25 minutes, until golden brown and crispy. Alternative, you can also deep fry them, which will lead to even more yummier taste than baked ones! Serve them with a hot sauce or eat it plain. Tastes great either way! 

Aji Picante : 

This is a Colombian style hot sauce with goes really well with these Empanadas! 

All you need is; 

1 red habanero pepper, spicier the better. 

1/2 cup cilantro, chopped

1/4 cup green onions, chopped

1/4 cup tomato, finely diced

1 clove of garlic 

2 tablespoons lime juice

salt to taste

Add everything into a blender and blitz a couple of times. 

The addition of garlic is optional! 

When one hears the words Fish stew, boring is the first thing that comes to mind. But not with this one! Fragrant coconut tomato based sauce with a hint of lime is simple, yet it has truly amazing blend of flavors. 

Traditionally this is served over steamed rice, to soak up the glorious sauce, with a sprinkle of cilantro and a wedge of lime. 

Once you have all your ingredients ready, you can have your meal on the table in less than 30 minutes and it all comes together in one pot! Apart from cooking the rice, of course! Or you could also have it with a crusty bread to mop up all the delicious sauce. 

As far as choosing seafood, I opted for cod, prawns and squid but you can substitute it for any white fish you like. 

To keep it more authentic try and stick to the more traditional ingredients - Fish, Shrimp / prawns, squid, tomatoes, onions, garlic, lime and coriander. 

Which Fish: Use a mix of any fish fillets you can find - salmon, cod, snapper, grouper, sea bass, basa , dory, or the pangasius fish, barramundi - just use whatever you can find in your region. 

I’d suggest to avoid fish that dries out easily such as swordfish, kingfish, and tuna. 

Ingredients: 

2 Tbsp coconut oil

1/2 a yellow onion chopped

1 red bell pepper seeds removed and chopped into chunks 

1 yellow bell pepper seeds removed and chopped into chunks 

1 jalapeno chopped ( seeds removed if it’s too spicy) 

2 cloves garlic chopped

1/4 tsp ground cumin 

1 tsp paprika powder 

1/2 tsp of cayenne pepper 

300g fish cut into large 2” chunks 

100g fresh tiger prawns - deveined and de shelled 

50g squid, cut into circle or if using baby ones, kept whole

1 large tomato chopped 

2 cups fish stock 

300 ml of coconut milk 

1 lime zested + lime cut into wedges

Salt and pepper to taste

1 Chopped Spring onion 

2 tbsp roughly chopped cilantro 

Method: 

1. In a large pot, add coconut oil. On medium heat, saute chopped onion and garlic and fry until light golden brown. Add the bell peppers and jalapeños and fry until slightly soft, about 5 minutes. Then add paprika and cayenne and stir to combine. Fry for another 1-2 minutes.
2. Add chopped tomatoes along with the juice and stir everything together, cooking for another 1-2 minutes.
3. Pat dry the fish very well with a paper towel and season with salt and pepper on both sides. Lay the fish down on top of the vegetables and pour the fish stock and coconut milk. Add lime zest and season with salt and pepper.
4. Let it cook for about 8-10 minutes on medium-low heat and then add the remaining seafood- the prawns and squid. Cook for a further 5 minutes and give it a gentle stir. 
5. Remove from the heat, squeeze lime juice, add the zest sprinkle some cilantro and spring onions and serve immediately. 

This stew is best when paired with some steamed rice which is cooked in caramelized onions and garlic. 

Lemon Rice is also another great alternative 

Or to keep it really simple any crusty bread will also work. 

5. Remove from the heat, sprinkle some cilantro and spring onions and serve immediately. 

This stew is best when paired with some steamed rice 

I’ve been waitig eagerly to share this rich, nutritious, comforting, deliciously hearty Mexican Black Bean Soup with you guys. 

Even though we are slowly trailing away from the cold weather, there are still those nights where this soup fits in just perfectly.

Black beans are quite rich and robust in flavor. They shine the best when dressed with onion, peppers, tomatoes, jalapeños and some oregano thrown in for that extra flavor. 

This Mexican Black Bean Soup is easy to make and calls for simple everyday pantry ingredients. 

There are two versions, one which needs you to begin a day ahead by soaking the dried black beans and pressure cooking it. 

The other, faster way is by using canned black beans. My Mexican friend highly recommends going for the former process to get a more authentic taste. It’s worth the effort.  

3 cups canned black beans  or 1 cup dried black beans 

2 Roma tomatoes - roughly chopped 

1 medium onion - peeled and roughly chopped 

2 cloves of garlic - peeled and chopped 

1 serrano or jalapeño chili (optional) 

1 teaspoon Mexican oregano or dried oregano 

1/4 teaspoon toasted cumin powder 

tortilla strips

6 tablespoons cream - optional 

1 avocado cut into ¼ inch cubes

Here’s how to cook the beans from scratch - 

1 cup of dried black beans. 

1 bay leaf

1 medium onion 

Salt 

A teaspoon of sunflower oil 

First off soak the beans overnight in water and a few bay leaves. This is an optional step, but it helps the beans cook faster. 

The next day ......

In a pressure cooker and 3-4 cups of water along with the black beans, bay leaves, a teaspoon of salt, medium size onion along with a teaspoon of sunflower oil. 

Cook for 10-15 minutes. Open the pressure cooker and discard the onion and bay leaves. 

Pour out the water in another bowl and keep just a little to help in the blending. 

Purée half the beans and mash half. I like to do this to give some body and texture but you can also purée it. 

In a heavy bottom pot add oil and fry the garlic, onions, tomatoes for about 5-6 minutes. 

Method 1 : In a heavy bottom pot add oil and fry the onions, then the garlic and the tomatoes until oil separates. Stir frequently and cook until the vegetables have started to mush up.  

Using a stick blender, blend until smooth, with about 1/4 cup of water. 

Add the cumin powder and dried oregano. 

Method 2 : pre heat the oven to 200°C. 

Lay the onions, tomatoes and skin on garlic, on a tray lined with parchment paper. Drizzle some oil and put it in the oven for 15 minutes or until they are chargrilled. 

Using a stick blender, blend until smooth, with about 1/4 cup of water. 

Add cumin and dried oregano. 

Then add the cooked beans to the tomato-onion purée and set it to cook in simmer for half an hour. Add some of the bean water to give it your preferred consistency. 

The final 10 minutes of simmer, gives you the opportunity to tweak the seasoning to your preference. This is the ideal time to take a few tastes and fiddle around with the seasoning. 

Ladle the soup into individual bowls and garnish with a dollop of sour cream or crumbled queso fresco cheese, (you can also use a mild feta, some also recommend Monterey Jack if that’s not available then Paneer or even Tofu as a vegan option!) 

You can also scatter some freshly chopped cilantro, serrano chilies, get creative with additional garnishes like chunks of avocados, tortilla chips. A spoonful of salsa would be nice too. Enjoy! 


Buen Provecho! 

After exploring and embracing quite a few cuisines from around the globe the Middle Eastern one keeps pulling me back. 

It’s the spices intermingling with the ingredients creating a burst of aromas and flavors that not only excite the taste buds but also leaves behind a lingering feeling……. 

I’ve had a hankering for this particular recipe since a while. It’s not always that a humble vegetable like the cauliflower takes on the limelight. Well, this head of cauliflower certainly does! 

To me it keeps reinventing itself time and again and it’s now morphed into a something unforgettable. 

Today I finally get my chance to share this absolutely addictive Middle Eastern recipe.  Flavors like Za’atar, Dates, Pine nuts, Tahini, Olive oil gives this a whole new dimension. 

This whole roasted cauliflower has certainly earned its spot to become one crave worthy dish. 

A whole cauliflower head, with leaves intact, gets boiled in water. After cooling it is then coated with olive oil,  Za’atar and baked until it achieves a perfectly golden exterior. 

A generous slathering of the creamy-addictive tahini dressing drizzled on top seeps into the crevices coating each floret. The sweet pops from the dates and a nutty crunch from the pine nuts adds a wonderful texture and flavor. 

You will need: 

1 whole head of cauliflower keep the leaves intact

Olive oil, for coating and for the tahini dressing

1 tsp Za’atar

1/3 cup tahini

2-3 tsp water

Juice and zest of one Lemon 

1 - 2 tbsp flat leaf parsley, chopped

1 tsp honey or maple syrup (for a vegan option) 

1 tsp of chili flakes (optional)

3-4 medjool dates, pitted and chopped.

1/4 cup pine nuts, lightly toasted in a pan 

Fresh ground pepper and Salt to taste. 

Lay an unused, clean dish towel over a large plate. Bring a pot of water (just enough to cover cauliflower) to a boil and cook cauliflower until just fork tender, about 10-12 minutes. 

Pour out the water and now very carefully , using two slotted spoons hold the cauliflower from two sides and lift it out from the pot. Lay it on the dish towel to drain the access water and let the cauliflower cool down completely - about 5-10 minutes. 

Preheat the oven to 200°C 

Prepare a tray lined with parchment paper and place the cooled cauliflower. Using a brush, apply a generous amount of olive oil and season with salt, pepper and za’atar. 

Put it in the oven and bake until light golden brown for about 20-25 minutes. 

While cauliflower is roasting, whisk together tahini and lemon juice. The tahini will start to thicken up quite a bit as you mix. Add lukewarm water, 1 tsp at a time to achieve your desired consistency. 

Whisk in the olive oil and about half of the parsley, honey and chili flakes, if using any. Season with salt and pepper. 

Taste as you go along and adjust the flavor and seasoning accordingly. 

When cauliflower is light golden, turn on the broiler function and let it broil for 4-5 minutes or until it starts to crisp up edges. 

Depending on the oven, during this process you need to keep an eye on it at all times because the cauliflower might start to brown too soon. Once it’s nice and golden- crispy turn off the oven remove it. 

To serve - 

On a serving plate pour some of the tahini dressing and set cauliflower on top. Generously cover with remaining tahini dressing, dates, pine nuts and a good sprinkle of parsley. 

We love anything made with beans, legumes, pulses! And why not. They are so good for you! Very often I rotate what we eat because each variety offers different nutritional value, much like vegetables.

This hearty recipe is quick to put together. The smoky flavor from the paprika, the earthy herbs, the creamy beans, the pops of sweet potato (which can be swapped for carrots, potatoes, spinach, kale….) This is a terrific recipe for experimentation so feel free to make a few changes. I made mine a tiny bit on the spicier side because a part of Thailand and it's love of spicy food has rubbed onto me. Nothing tastes good without a bit of spice! 

Somehow, unintentionally, the dish also happened to be casually vegan. I was not trying or going out of my way, I just conveniently diverted into that direction. So if you are looking out for a meat free, protein rich option, this is the way to go! 

You could add Italian sausages, bacon or pancetta!   

I highly recommend eating it piping hot out of bowls. Perfect when paired with slices of crusty bread to soak in all the deliciousness. 

For beans:

1 cup of black eyed peas, soaked over night or at least 4 hours. 

1 plum tomato

2 garlic cloves, peeled

Several sage leaves (fresh or dried)

2 bay leaves 

Pieces of onion (any kind & optional)

1 tsp salt 

Rinse the soaked beans and put in a pressure cooker. Add in the salt. tomato, garlic cloves, sage, bay leaves, and pieces of onion. Cover everything with 3 cups of water and set to boil for a maximum of 10 minutes. We want half cooked beans because the remainder of the cooking will be done in the sauce. 

Open the pressure cooker once cooled. Test to see if the beans are half cooked. 

Pour the water in a bowl for use later. 

For the sauce : 

1 medium size fleshy tomato, chopped 

3-4 sprigs of thyme 

3-4 sprigs of oregano 

2 sprigs of rosemary 

2 tbsp chopped basil leaves 

1 medium size white onion, chopped 

1/2 tsp freshly ground black pepper 

1 tbsp tomato paste 

2 cloves of garlic, chopped 

3 tbsp of chopped parsley with stalks 

1 cup of chopped sweet potato 

1 cup vegetable stock 

1 tbsp olive oil 

1. Take a heavy bottom pot and set it on medium heat. Heat up some olive oil and add the chopped onions, garlic and parsley and fry for 5 minutes. Stir every few minutes. 

2. Once the garlic start to brown and onions translucent, add the tomato paste and the tomatoes and fry for another 5 minutes. Keep stirring occasionally. 

3. Next add all the herbs and a cup of vegetable stock and a cup of the cooking liquid of the beans. 

4. Once it starts to boil add the sweet potatoes and the half cooked beans. 

5. Add a cup of water from the beans, stir and set the heat on a simmer. 

Cover and let the beans cook for 15-20 minutes or until soft and it’s achieved it’s required fluid consistency, which is completely up to you. 

Season with salt and pepper. 

Garnish with more chopped parsley and basil leaves. 

I never thought that the food that I once ate in Asian restaurants were so easy to replicate at home. 

Bindaetteok - Korean mung bean pancakes were on our “must order” list whenever we ate in Korean restaurants. Our kids loved them! 

Delicious, savory, irresistible these are made with ingredients like ground mung beans, rice flour, kimchi, bell peppers, garlic, bean sprouts and spring onions. You can imagine the tons of flavor and textures packed in that one bite. 

What sets Bindaetteok apart from other Korean pancakes is the texture. Mung beans are used instead of flour and that gives the batter a nice grainy character.  Normally deep fried, I made a pan fried version which does not make them too gresay. 

Mung beans which are already dried and peeled are available in almost all supermarkets. All that is needed is to soak them, which makes them soft enough to blend into a thick batter. 

What’s great is that Mung beans are naturally gluten free, one of the best plant based sources of protein, rich in fiber and are packed with healthy nutrients. 

Ingredients: 

2 cups (dried peeled and split) mung bean, preferably soaked overnight 

2 tbsp rice flour 

200g mung bean sprouts

150g kimchi - roughly chopped 

6 - 8 spring onions - finely sliced 

1/2 red bell pepper - grated 

1/2 cup white onion - sliced 

2 tsp soy sauce

2 garlic cloves - chopped fine 

1 tbsp sesame oil

1/4 tsp salt

vegetable oil for pan frying

Dipping Sauce

1/2 cup soy sauce

1 tbsp rice vinegar (or to taste)

1 clove of garlic, minced 

2 tbsp water

1 tbsp mirin 

1 tbsp brown rice syrup or maple syrup 

1 tsp freshly ground black pepper

1 tbsp red pepper flakes or gochugaru 

Method: 

1. Start by rinsing and draining the dried mung beans a couple of times until the water runs clear. 
2. Put them in a bowl and let them soak in water for a minimum of 3-4 hours or preferably overnight. 
3. In a food processor add 3/4 cups of cold water and grind the mung beans until they have a coarse, sand like consistency. the batter should not be runny so only add little water at a time. 
4. In a large bowl, combine kimchi, bean sprouts, chopped spring onions, grated bell peppers, onion slices, garlic, soy sauce, sesame oil and salt. Mix well.
5. Pour the mung beans batter and rice flour into the bowl and gently mix until the ingredients are well incorporated. 
6. Heat 1 tablespoon of oil in a non-stick pan over medium to medium high heat. Once hot, ladle the batter into the pan and spread it evenly into a thin round shape. Cook until the bottom is golden brown, about 2 - 3 minutes and turn it over, add more oil if needed. Press it down with a spatula, and cook for another 2 - 3 minutes. Repeat the same with the rest of the batter. 

Prepare the dipping sauce: 

In a bowl mix all the sauce ingredients until well combined. 

Serve the Bindaettoek hot off the pan along with the dipping sauce.