Wild Garlic Bhaji

The only time I justify eating fried food is when I find a seasonal produce like this one which is available for just a few weeks of the year! 

Look at these delicious wild garlic bhaji with wild garlic raita. Perfect seasonal twist on a classic Indian recipe! They are naturally gluten free, vegan and really delicious. They make a perfect side dish to go along with any Indian meal. 

It’s spring, finally!! I’m not just looking forward to spring because of the wondrous awakening of nature. Yes, I love to see the crocuses, daffodils and tulips bloom and the trees sprout and everything becomes greener, lusher and finally warmer again.

But there is another important reason why I am so excited for spring - wild garlic, it is fine, fresh, tender and green. A “herb” whose scent wafts so irresistibly through the forest, the weekly market and the kitchen. 

Bhaji or Pakora as they are more commonly known are a staple in any Indian restaurant. Mostly served as a starter they are quite popular and dangerously addictive. 

Bhaji can be made either any vegetable or leafy green! Potatoes, onions, cauliflower, spinach are the most popular. 

Not recommended are eggplant, pumpkin, celery, fennel, cucumber and tomatoes. 

Just follow the recipe and swap for what you have at hand. 

The confusion- is Besan the same as Chickpea flour? 

Simple answer - No. 

Many people don’t understand the difference between the two. They have similar flavors but aren’t made from the same bean. 

Besan or gram flour is a flour of Chana dal or Split Brown Chickpeas. 

Chickpea flour or garbanzo flour is ground up White chickpeas. 

To know more just read about it! 

Ingredients:

1 cup (+ - as required) gram flour 

2 tbsp rice flour 

1/2 tsp nigella seeds/ onion seeds 

1/2 tsp carrom seeds (optional) 

1/2 tsp sesame seeds 

1 tsp cumin seeds

1 tsp turmeric powder 

1 tsp salt

100g of wild garlic leaves, when chopped. 

1 large onion

oil for frying

Method: 

1. Mix together the Gram flour and spices in a bowl.
2. Wash the wild garlic leaves and drain. Chop the wild garlic and slice the onions. Add them to the spiced gram flour mix.
3. Using your hand mix everything together until the wild garlic and the sliced onion are well coated. Add just a couple of tablespoons of water at a time.  

The mixture should hold together and not be runny. 

1. To a heavy-bottomed saucepan or frying pan add 2cm of oil. Heat the oil to roughly 165° - 175°C. Or to test if the oil is ready, just drop a tiny amount of batter into the oil – it should start to bubble immediately, (this is what I normally do) 
2. Scoop up, roughly 1 heaped tbsp of the Wild garlic bhaji mix and carefully release it into the oil. Repeat with a couple more spoonfuls. Be careful not to overcrowd the pan. 
3. Let the first batch of bhajis cook for 3-4 minutes or until they are golden brown. Carefully turn the bhajis over and cook for another couple of minutes. 
4. Using a slotted spoon drain the bhajis from the oil and place on a kitchen paper. This will soak the excess oil. After a minute place them in a wire rack. 

Repeat the frying process until you've used all of the mix.

Best eaten while still hot. 

Wild Garlic Raita: 

A cup of chopped cucumber 

A cup of chopping wild garlic 

A cup of thick yogurt 

1/4 tsp salt 

1/2 tsp lime juice 

1/2 tsp freshly ground roasted cumin 

In a blender add the cucumber and roughly blend. Just a couple of whizzes. Drain out as much water as possible. Then add the wild garlic and half the yogurt and blend again. This time until everything is well minced. 

Remove in a bowl and add the remaining ingredients. Mix well, give it a taste and add more seasoning if needed. 

Waran Bhat for the people of Maharashtra 

Rajma Chawal for those from Punjab 

And Batkar Bhat for those in Chhattisgarh. 

Comfort food comes in many different forms all across India. 

If you explore more, the rich tapestry Indian cuisine is seeped deep in history and culture and is so much more than Dal tadka and Butter chicken! 

Every region has its own special cuisine and the more one gets to know the multifariousness the more there is to discover. The myriad variations in flavors, essence, tang, spice, taste and the zest that you find here is incomparable to any other cuisine. 

The very fact that regional cuisines are created around the geography, demographics, economy and climate of a region and this itself tells us of a vast variety there is to offer. 

In fact, being Indian I have never eaten or even heard of many of the recipes before! So curiosity hit the roof when I came across this recipe in an instagram post. 

Batkar - a type Dal and Kadhi originating from the Chhattisgarh region which is an amalgamation of Masoor Dal and Kadhi. 

Sounds strange to me at first until I tried it. 

So basically soaked Masoor Dal is cooked and a mixture of Bengal Gram Flour, yogurt, spices are mixed and added to the boiled Dal. 

It is a really simple, easy and a comforting meal especially when had with steaming hot rice, pickle and papad. 

Ingredients:

1 cup whole Masoor dal or Red Lentils 

1 medium size Tomato 

1 cup Yogurt 

1 tbsp Besan ( Bengal Gram Flour ) 

1 tsp Turmeric 

1 tsp Red chilli powder 

1/2 tsp Fenugreek seeds 

1 tsp Mustard Seeds 

4-4 Dry red Chillies 

5-6 cloves of Garlic 

8-10 Curry leaves 

1 tbsp chopped Coriander leaves 

1 tsp Jaggery - 1 tsp

Salt to taste 

11/2 tbsp Oil or mustard oil 

Method: 

1. Pre soak the lentils for a minimum of 2-3 hours. 
2. Cook the pre-soaked lentils along with the tomato and half a tea spoon of salt in a pressure cooker for faster cooking time. You can also do this in a heavy bottom pot. Once cool, open the pressure cooker, remove the tomato skin and mash everything well. Keep aside.
3. In a bowl add besan flour, red chili powder, turmeric powder, yogurt and salt to taste (remember to adjust the salt as we have already salted out lentils). Whisk well, add a glass of water to this mixture and stir and keep aside. 

Tempering 

1. Heat oil in a heavy bottom pot. Once the oil is hot add the mustard and fenugreek seeds. Let the mustard seeds crackle then add the garlic and dry red chilies and fry them till golden brown and smokey.
2. Add curry leaves and the cooked dal/ lentils and tomato and cover the pot with a lid right away. Covering it instantly is important as the smokey flavor will infuse into the dal. 
3. After about two minutes remove the lid and add the curd mixture. Keep stirring for a minute then let cook for five minutes.
4. Add a teaspoon of jaggery and let cook for another five minutes.
5. Add coriander leaves and serve piping hot! 

This recipe is a good one to have at your fingertips especially when you are crunched up for time. 

Made in under 15 minutes this recipe goes full throttle in bringing out the flavors and aroma of the spices. One of the easiest meals to make once you’ve got the cleaning of the prawns behind you. The next you need to do is a little chopping and a bit of stirring here and there. That’s it! 

The aroma that drifts throughout the kitchen will be enough to pull everyone to the dinner table. 

Ingredients:

About 15 medium sized prawns 

1/2 tsp fennel seeds 

1/2 tsp cumin seeds 

1 tsp turmeric 

1 tsp chili powder 

1 tsp cider vinegar 

1 tsp freshly ground black pepper 

1 large red onion, chopped 

2 medium tomatoes, puréed 

1 tbsp ginger- garlic paste 

1” cinnamon stick 

1 tbsp oil 

1/2 tsp jaggery or brown sugar 

2 tbsp chopped cilantro 

Slit green chilies (optional) 

3-4 tbsp coconut milk (optional) 

Salt to taste or 1/2 tsp, depending on the saltiness.

Method: 

1. Remove the shell and devein the prawns. Give them a wash under running water and let drain in a colander. 
2. In a mixing bowl add 1/2 tsp of turmeric, black pepper, chili powder, pinch of salt and cider vinegar. Add in the prawns and mix until the are completely coated in the spices. 
3. In a mortar and pestle grind fennel and cumin seeds into a coarse powder. 
4. Take a pot, set it on medium heat and add oil. Once the oil is hot add the cinnamon stick and onions. Fry the onions until they turn soft and light golden. 
5. Add ginger-garlic paste and fry for another minute. Now add the fennel- cumin powder which has been ground. Also add the remaining turmeric powder. 
6. Add in the tomato purée, jaggery, slit green chilies, salt and turn up the heat to a medium-high. Let everything fry well until oil starts to separate. About 7 - 8 minutes. 
7. Keep the heat high add the prawns along with the residue  juices and spices. Give everything a good mix. 
8. Let the prawns cook for a minute on each side. You can see their color change from white  to a bright orange. After a minute of cooking on each side take the pot off the heat!  
9. At this point you can add coconut milk if you like. Give it a stir. Taste and adjust the seasoning.

Sprinkle cilantro and lime juice just before serving. 

I love to pair this with Coconut Rice. You can find the recipe for Coconut Rice in the Everything Rice section .

This curry is as simple as the photograph. A perfect example of the phrase, “ less is more”. With few ingredients yet big in flavor it is one of the curries I often cook at home. Perfect to have on a week night as meal when paired with steamed rice and a simple side salad of  sliced cucumbers and tomatoes. 

Cooking Indian curries can be quite intimidating to some because of the long list of spices involved. Because this curry doesn’t not need too many ingredients, and layers of steps, it is one of the easiest to pull off. 

While is not an authentic curry dish (I made it up), it does have authentic-tasting curry flavors which leans towards the costal region of India. 

All you need is classic trio of ginger, garlic, and green chilies accompanied by coriander, cumin seeds, peppercorns, roasted peanuts and almonds. This is the spice component of the curry. The addition of coconut milk brings it together to form a mild yet robust flavor. 

So are you ready to make my full-flavored curry in a hurry? 

Let me give you a run down - 

Add ginger, garlic, green chilies, coriander, cumin seeds and roasted nuts into a blender. Add water and blend until you have a very smooth paste. This forms the base of the curry. Fry the curry paste and once the oils are released from the spices, add coconut milk and water, bring to a boil, add the fish and done! 

Fish: 

It is ideal to use a white, firm-flesh fish which has less bones. Boneless fillets work just as well. Pomfret, (which is what I have used), Snapper, Cod, Baramundi, Sea Bass (Loup de Mer) go well in this curry. 

Fresh Green Chilies: 

I’ve used large chilies, about the size of my palm. They are very mild in taste and enhance the green color of the curry. If you can’t find large green chilies then I would just use 1 regular green chili. 

Coconut milk: 

Use coconut milk not coconut cream. I used packaged one which has 95% of coconut and 5% water. No other additives whatsoever. 

Peanuts / Almonds: 

For the sake of convenience I always have roasted salted peanuts snd almonds at hand. 

Adding these nuts not only increases the nutritional value but it also add a fabulous creaminess to the curry. 

Curry Leaves: 

What’s a curry without curry leaves. The best flavor comes from fresh leaves. 

Coriander Leaves:

Along with the color they add a warm, spicy, nutty, with a hint of citrus note to the curry. I used the entire stalk for more flavor. If you fall into the haters category of this herb, you could probably swap it for flat leaf parsley. 

Ingredients: 

4-5 pieces of any white fleshy fish

1” ginger

3 cloves of garlic 

1/8 tsp cumin seeds 

1 cup tightly packed coriander (leaves and stalks) 

10 - 12 roasted peanuts 

5-6 roasted almonds 

4-5 peppercorns 

2 large green chilies 

1 small green chili 

2 cups coconut milk 

1/2 cup water 

5-6 curry leaves 

1 tbsp coconut oil 

*Salt to taste

Method: 

1. In a blender add ginger, garlic, cumin seeds, peanuts, almonds, peppercorns, coriander leaves, green chilies and 2 tablespoons of water and blend until you get a very smooth paste. Add more water if needed. This is the curry paste. 
2. Add oil in a wide pot and set it on medium heat. Add curry leaves and curry paste and let it fry for a couple of minutes. Lower the heat. Let it cook until the water evaporates, the spices bloom and the raw smell from the garlic and ginger goes away. 
3. After a couple of minutes you will start to see the oil separating. Add water, coconut milk, salt and whole green chilies. Stir, then bring to simmer on low heat so it gently bubbling. Do not increase the heat or the coconut milk will curdle. 
4. Once the curry is gently bubbling add the fish. Cook for 4-5 minutes max. 

Serve hot with freshly steamed rice. 

Fish to Avoid: 

Tuna, swordfish and kingfish as they overcook and turn hard. 

Very oily fish such as sardines, mullet, herring, mackerel. They have too many bones. Delicate-fleshed white fish like flathead and sole can be used, but be careful as they can break and disintegrate easily. 

*Salt to taste : 

There are some chefs or rather food critics who frown upon recipes which use,  "Salt to taste" in their recipes. 

Well here’s my take on this statement - 

Firstly the saltiness varies with each type of salt. There are numerous varieties of salts available. A simple table salt has a different level of saltiness to sea salt, kosher salt, iodized salt or pink salt. 

Secondly with a recipe such as a curry, its liquid content can vary from one cook to another. Some may want it thicker, so less liquidy,  some may want more gravy so more liquid. Naturally the salt used in both these cases will differ. 

So it is completely ok to say Salt to taste in my opinion! 

I’ll be completely honest with you, making these Pattice is time consuming, unless you have help. I do not so for me ,although my family absolutely loves these I make them probably twice or thrice a year! The only time we go all out and eat our hearts content is when we are back in India. Twice a week at the very least!! 

There is an age old Parsi restaurant, Dorabjees established in 1878 (!!) where you can find traditional recipes cooked on coal to keep the taste as authentic as possible. 

Chicken Farcha, fried Chicken

Mutton Dhansak, lentils cooked with lamb and vegetables 

Sali Boti, slow cooked fragrant lamb served with crispy potato strips. 

Lagan Nu Custard, a Parsi rendition the Crème Caramel are among the most famous dishes. 

The restaurant also these makes Mutton and Chicken Pattice. 

Well mine are no where close to the authentic taste but nonetheless they are quite scrumptious. 

They delicious as a starter. In fact whenever we have guests over for dinner I love to make these and serve it with a side salad. The Germans are particularly surprised, in a good way. And why won’t they be, there’s meat and potatoes! Two of their favorite ingredients put together in spices unknown to their palate. 

So let’s get started! 

Ingredients: 

350g mince meat ( mutton or chicken ) 

1 tbsp ginger-garlic paste 

1 large onion, chopped fine 

1 cup coriander, leaves and stems, chopped 

1/2 mint leaves, chopped 

1 tsp roasted cumin powder 

1 tsp roasted coriander powder 

1/2 tsp turmeric 

2 green chilies, chopped (optional) 

1 tbsp Garam Masala powder 

1/2 tbsp jaggery or sugar  

1/2 tbsp lemon juice 

Salt to taste 

Other ingredients:

5-6 medium sized potatoes 

1 tsp freshly ground black pepper

1/2 tsp cumin powder 

1/2 tsp nutmeg powder 

2 cups coarse semolina or bread crumbs 

3 eggs 

Oil for frying 

Method: 

1. Boil potatoes. Once boiled, peel them, add pepper, cumin, nutmeg and a pinch of salt. Mash well until smooth, cover and keep aside. I like to do this while the potatoes are still warm as the flavors get absorbed into the potatoes. 
2. Add oil to a pan and set it on a medium heat. Once the oil is hot add onions and the ginger-garlic paste. Fry until the onions turn translucent.  
3. Add green chilies, cumin powder, coriander powder, turmeric, Garam Masala, and let fry for a minute. 
4. Next add the mince meat. Increase the heat to a high and sauté everything. 
5. Add half the coriander and mint leaves, reduce the heat to a low and let it cook for 15 minutes. Keep stirring occasionally. 
6. After 15 hours the meat should be cooked. Add the remaining ingredients, jaggery, lemon juice, salt and the rest of the coriander and mint leaves. Stir everything, give it a taste and adjust the seasoning. 
7. Remove on a plate and let cool completely. 

To form the Pattice: 

Take 2 plates - 

Fill one with either bread crumbs or coarse semolina. 

In another crack the eggs and whisk them. 

1. Take a small amount of mashed potato in the palm of your hand. Flatten it using your other hand to form a round disk, about the size of your palm. In the center put a spoonful of the mince meat. 
2. Now take a tiny bit of mashed potato and cover the mince. Seal the sides by bringing the edges to the center and simultaneously shaping it into a ball. 
3. Repeat with the rest of the mashed potatoes. This should make about 5-6, palm size Pattice. 

Coating and Frying : 

Set a large non stick on a medium heat. Add 3 tablespoons of oil. While the oil is heating let’s start to coat the Pattice. 

1. Place the Pattice on the semolina or bread crumbs and coat it all over. 
2. Now dip the coated Pattice into the egg. It should be completely coated with the egg. Gently and carefully place it on the pan. 
3. Repeat with the rest depending on the size of your pan. 
4. Fry them from all sides until they attain a golden brown color. 

Done!

BBQ season is nearly here and I have something delicious to share. 

This amalgamation of satay and Thai grilled chicken is Big on flavor, crazy easy to put together and a sure winner. 

Marinated in ginger, garlic, coconut cream, soy sauce, basted with a sweet coconut cream glaze and served with a simple peanut sauce it is the ultimate 

Marinade: 

500g boneless chicken thighs, cut into 1” chunks 

1” ginger
2 - 3 cloves of garlic
1 tbsp soy sauce

1/2 tbsp dark soy sauce
1 tbsp coconut cream
1 tbsp sugar

1/2 tbsp oyster sauce

• Using a microplane grater, grate the ginger and garlic. Add the ginger and garlic into the bowl along with all the other ingredients listed above and mix everything together.
• Let it marinade for 1 -2 hours in the refrigerator. 

Coconut Cream Glaze :

3 tablespoons coconut cream

3/4 tsp honey

1/2 tsp soy sauce

• In a small bowl, combine the above ingredients, coconut cream, honey and soy sauce and keep aside for glazing the chicken towards the very end.

Peanut Sauce :

1 tbsp coconut cream

1/4 cup natural peanut butter , unsweetened 

1/2 tsp rice vinegar

1/2 tsp Thai red curry paste

1/2 tsp red chili flakes 

1 tsp maple syrup 

1 teaspoon soy sauce

•1-1 1/2 tbsp water (or enough to thin it out to the consistency you like)

1/2 tsp chili oil 

crushed peanuts (optional, sprinkled on top)

• Combine all the ingredients in a small bowl and mix well. Keep aside. 

Grilling: 

1. First start by soaking the wooden skewers in water so they do not burn while grilling. 
2. Remove the chicken from the refrigerator. 
3. Skewer the chicken. You may need to skewer some pieces twice so that there are not a lot of loose pieces hanging. The loose pieces usually tend burn, so make sure the meat is snugly skewered. 
4. Set the charcoal or gas grill to approximately 500F (260C)
5. When the grill has reached the temperature, add the skewers on the grill. You want to cook them over direct heat.
6. Flip them every 2-3 minutes, 4-5 times or for approximately 15-18 minutes. Do not leave them un-attended. They will burn quickly. Once the meat has browned and charred over the direct heat for 10 minutes, it should feel a bit more solid on the stick and should be cooked.
7. Brush the coconut cream glaze and flip them every minute or so, about, 2-3 times. The glaze will lead to that sweet and sticky caramelized char which we are ultimately aiming for. 

Serve immediately while they are hot off the grill along with the peanut sauce. 

It’s time to pull out my pantry ingredients from the exotic middle eastern cuisine. Ras El Hanout, Harissa, Ajvar  - these spices and pastes gives a simple red lentil a unique flavor and taste. These inexpensive yet fascinating spices mixed with simple ingredients will not disappoint.

These wonderful mixture of warming  spices often making an appearance in the Moroccan cuisine, specifically the Ras El Hanout. This aromatic spice blend will turn your standard lentil curry up a notch. This spice instantly boosts any dish and it has now become one of my favorite spice blends.

A curry which has everything. What you get are lentils which are outrightly delicious, velvety rich with perfectly balanced flavors. If you let it sit overnight, the flavors have time to develop and this turns it even more delectable. 

The fusion of lentils, sweet potatoes and carrots seems strange but trust me on this one, it tastes just so good.  

If you are a fan of lentils, I suggest you give this recipe a try. 

Ingredients:

1 tbsp olive oil

1 medium size sweet yellow onion, chopped

1/2 sweet potato, peeled and chunked, 200g 

1 medium size carrot peeled and chunked 

1 cup red lentils

3 cloves of garlic

5 cups water 

1 tbsp Harissa paste 

1 tbsp Ajvar 

2 tsp Ras el Hanout

1/2 tsp turmeric 

1 tsp salt

1/2 tsp pepper

1/2 tsp Nigella seeds 

1/2 tsp Caraway seeds 

Method:

1. On a medium flame or gas mark 6, heat a tablespoon of oil in a heavy bottom pot. Add the onions and garlic and fry for 6 to 8 minutes until soft and translucent.

2. Add the nigella seeds, caraway seeds and fry for a minute.

3. Next add the sweet potatoes, carrots and let them roast a bit. 

4. Then add in the Harissa, Ajvar and red lentils. 

5. Add water and bring to a boil and season. 

6. Lower the heat to a medium-low, cover the pot and let it simmer for 25 minutes. Stir occasionally.

7. Let it cool a little , give it a taste and season if needed. Blitz using an immersion blender until smooth and creamy.  Or you can keep it half chunky half creamy.      

If you want to, add some soy cream or leave it out. 

Taste the soup and season with salt and pepper as needed.

Ladle it into bowls and garnish with toasted almonds, chives, parsley, a drizzle of olive oil and soy cream. 

I am super excited to see how in just a few weeks the Zucchini plant has been flourishing. But mind you, this does not necessarily mean I have fantastic gardening skills! Quite the opposite actually. 

So, after an abundant produce I wanted to put forth something unique 

Honestly I felt a tinge of sadness plucking out these tender Zucchini’s so to justify my actions I wanted to turn these masterpieces into something exquisite. 

I knew what I definitely did not want to do, fry them. Even though they taste incredibly delicious, stuffed with cheese and deep fried, they are astonishingly unhealthy. 

So a quick search on the web led me to this recipe.  Stuffed with a protein filling of choice and then steamed. 

It turned out to be a fantastic appetizers. 

Light, delicate bringing out the true flavor of the zucchini blossoms without all the grease. 

Ingredients: 

6-8 zucchini flowers 

150g mince protein of your choice ( chicken/ pork/ fish or Tofu) 

2 tbsp chopped flat leaf parsley 

2 tbsp chopped spring onions

1 tsp minced ginger 

1 tsp minced garlic 

1/8 tsp cracked white pepper 

1 tbsp Shaoxing Wine 

1 tsp Soy sauce 

1 tsp Oyster sauce or Mushroom Sauce 

1/2 tsp sesame oil 

For the Sauce:

30 ml vegetable stock 

1 spring onions chopped fine 

1 tbsp soy sauce 

1 tsp Shaoxing Wine 

Pinch of sugar 

2 tbsp grated ginger 

1/2 tsp cornflour 

Method: 

1. Mix all the ingredients except the zucchini flowers until well combined and keep aside 
2. Rinse the flowers and lay them on a kitchen cloth to dry. 
3. Very gently open the flowers and remove the stamen of the male flowers or pistil of the female flowers. It’s absolutely ok if you accidentally tear one side of the zucchini flower whilst doing it. 
4. Gently stuff about 1 teaspoon of filling into the flower. If the flower has torn, just gently press the flower up against the filling and the flower should stick. Mould the ends of the flowers around the mixture to seal in the filling. 
5. Prepare the steam pot, bring the water to a boil and lay the flowers in a single layer on a plate that fits into the steamer. 
6. Steam for 10 minutes. 
7. In the meantime prepare the sauce - Bring everything to a slow boil until the sauce thickens a bit. 
8. Once zucchini flowers have steamed, arrange them on a serving plate and drizzle the sauce over. Sprinkle spring onions and serve.

Germany happens to be the largest producer of Kohlrabi not only in Europe but the whole world! It also happens to be my one and only vegetable I detested as a child. 

Also known as German Turnip, Stem Turnip, Cabbage Turnip but regardless of its name it does not belong to the Turnip family and neither is it a root vegetable. The taste and texture of the Kohlrabi is similar to that of a broccoli stem but slightly milder and sweeter. That is why it can also be eaten raw! 

Stories and Food go hand in hand and I have a vivid one related to this vegetable! 

Growing up Kohlrabi used to my brothers and my “Most Hated” vegetable! I realize Hate is a bit too extreme but that how it was. 

Eating habits in our family were quite strict.  There was a certain respect for food and wastage was never tolerated.  We had to eat what was cooked and we had to finish what was served on our plate. No questions asked, no negotiations of any sorts entertained. For me these earliest memories hold true till today. 

Kohlrabi was prepared as a vegetable with a simple tempering of mustard, turmeric, asafetida and then lightly fried along with onions and sometimes tomatoes.  Nothing fancy-schmancy about it. 

We used to keep that vegetable as the last thing to eat on our plates. Stuff as much as we could in our mouth and swallow it with a huge gulp of water! Probably the craziest way of tackling that vegetable. 

We also grew up in the time where packaged food never made its way into our home. Expect for the occasional sausages and ham which was considered as a treat, everything was homemade using the availability fresh produce.

There was not much exposure to other cuisines around the world. People in those days pretty much cooked food from their own region and culture, quite a contrast with the eating preferences of today. 

Which is what led me to this recipe. I wanted to convince myself that something I disliked so much as a child has a many possibilities to be turned into a delicious tasting vegetable. 

Tastefully carved,  stuffed, steamed and royally placed on a sauce. 

Ingredients: 

6 medium sized tender kohlrabi
1/3 cup finely chopped green Kohlrabi leaves
1 tsp sugar
1/2 cup milk

1/2 cup cream 

1 tbsp flour
1 large white onion, minced
2 Tbs butter
1/2 cup ground pork 

1 garlic clove 

1/8 tsp nutmeg
1/3 tsp pepper
1 tsp salt
1/2 cup chicken broth
1 tablespoon flour 

Method: 

1. Wash and peel away the tough, outer skin of the Kohlrabi. Cut a bit off the root end so they can stand straight. Cut off the tops and using a fruit scoop, scoop out the flesh from inside the bulbs. Leave at least a quarter-inch wall which will hold the filling Keep the scooped out kohlrabi balls aside. 
2. Wash, dry and roll the tender leaves into a tight roll, slice finely. 
3. In a medium skillet, sauté half the onion, flour. Add milk, cream, salt, nutmeg and pepper to make s Béchamel sauce. Add the chopped, scooped-out kohlrabi  balls in 1 1/2 tablespoons butter and simmer. Cook until tender and the sauce is thickened, rich and creamy. Transfer to a large bowl. 
4. Mix the meat with finely chopped garlic clove, onions, and salt and pepper. 
5. Sprinkle some sugar over the kohlrabi and par boil for 15 minutes. Remove and let cool. 
6. Heat oven to 150°C. 
7. Fill hollowed-out kohlrabi with the meat mixture. Take a baking dish, and place kohlrabi. Pour the chicken broth over the kohlrabi and bake for 30 minutes. 
8. Pour the  prepared Béchamel sauce along with the Kohlrabi mixture,  in and around the Kohlrabi and serve hot. 

 Even though we are in the midst of winter, with clear blue skies, bursts of yellow hues here and there this refreshing salad is a wonderful way to incorporate the gorgeous shades of nature into your food. 

This mango avocado salad with grilled prawns is a bowl of happiness. 

Cut cubes of mango and avocado. Throw in just a tiny bit of chopped red onions. Add some blueberries and persimmons for another level of texture and flavor. Since it’s mango-avocado some chopped cilantro is a must. A final squeeze of lime juice and a drizzle of olive oil. 

For the grilled prawns: I marinated them for just over 10 minutes in lime juice, smoked paprika, some crushed chili flakes, salt, pepper and honey. 

Char grill them on a griddle or a fry pan over high heat for just over a minute on each side. 

Super easy - super quick - super delicious!

 Nothing better than starting the day with some homemade granola. It tastes so much better when it’s made from scratch! 

Sort of gives you total control of the choice of ingredients you can put into it. 

With four easy steps you are minutes away from something that will put a smile on your face every morning. 

• Mix the dry ingredients. 

• Make a syrup mix 

• Pour syrup over the dry ingredients 

• Bake 

4 cups of rolled oats 

1 cup almonds 

1 cup walnuts

1 cup dates 

1 cup sunflower seeds 

1 cup pumpkin seeds 

1/2 cup amaranth 

1/2 cup poppy seeds 

1/2 cup chia seeds 

1/2 cup unsweetened coconut flakes 

1/2 tsp of sea salt 

1 cup local honey or malls syrup 

1/2 cup hemp oil or you can use olive oil or coconut oil 

This is so versatile that all you need is to keep the rolled oats as the base for your granola and go from there. Use your favorite nuts and seeds, add some cinnamon powder.

Combine all the dry ingredients together, lay it out on a tray and drizzle the honey and hemp oil. 

Give it another good mix and bake at 180°C for 10 minutes. 

Open the oven and stir everything around. 

Bake for another 5 minutes or until just golden brown. 

Eat it with yogurt and fruits. 

Enjoy it over ice cream! 

Eat it straight out of the bag - yes, I do that sometimes! 

Eat granola with a parfait. 

Mix granola into your oatmeal. 

Or 

This is my favorite - use it as a base to mix with flour and butter when you are making a tart. So, so good. 

It looks like summer on a plate. High in potassium, vitamin A, fiber and a low GI, theses are far more healthier and nutritious than your regular potatoes. Perhaps the best thing about sweet potatoes is their versatility. Since they are so widely available here, I’m constantly trying new ways to eat them. 

This has become one of my recent favorites.

Ingredients for 4 servings:

2 large sweet potatoes 

2 tbsp. olive oil 

1 avocado 

2 garlic cloves 

2 tbs greek yogurt 

1 tbs fresh lime juice 

Chili flakes - salt - pepper 

A couple of cherry tomatoes 

Half of a yellow bell pepper

1 medium sized red onion 

1 green chili 

1 spoonful of chopped cilantro 

1. Preheat oven to 200° C 
2. Wash sweet potatoes thoroughly. Drizzle them with 1 tbsp. olive oil and wrap them in an aluminum foil. Bake for about an hour. 

Avocado Cream: 

1. Finely chop the garlic, scoop out the avocado and put it into a blender. 
2. Add yogurt and lime juice. 
3. Season with salt and pepper. 
4. Blend this into a smooth paste. Cover  and refrigerate. 

The Salsa:

1. Cut cherry tomatoes into halves, finely chop the bell peppers, cilantro and red onions (use half the onions and keep half to use later) and a chili for some heat. Give it a good mix and add some freshly squeezed lime juice. 

In a pan lightly sauté the onion and garlic. Add seasoning. 

Split the cooled sweet potatoes, scoop out the core into a bowl and mash it in with the sautéed onion-garlic. 

Put the filling back into their jackets and top it up with the avocado cream and salsa. 

It’s now time to go ahead, get your fork and dig in! 

Make sure that you scoop up a bit of everything.

This is literally my tray of dreams......A painters pallet, full of color.

Moroccan inspired Chickpea Stew with dried apricots, Saffron Bulgur-Vermicelli with lightly browned onions and garlic, Avocado - Pomegranate - Parsley salad, Toasted almonds and Greek yogurt. 

Even though theses are simple ingredients, they are intensely aromatic full of mouth watering flavors and interesting textures - all in one bite. 

It looks good. 

It tastes even better. 

While I did not follow a particular recipe, this is sort of a rough idea as to how I went along. 

For the chickpea stew : 

In a heavy bottom pot, I sautéed : 

a few small yellow onions - sauté until it turns into a lovely, light golden brown in color.

4 cloves of garlic 

a bay leaf 

a teaspoon of - cumin powder, coriander powder and turmeric powder. 

I sautéed this for 3-5 minutes or so. 

Next I added 

2 tablespoons of tomato paste 

1 tbsp of red paprika powder - to further enhance the color 

1 tsp Ras el hanout - this added another level of intense woody, pungent, sweet flavor. 

A cup of fresh tomato purée 

A handful of dried apricots - for some natural sweetness. 

Next I added 400g of cooked chickpeas along with the aquafaba ( chickpea water ) in the pot and let all this simmer on slow for 20-25 minutes. 

Season according to taste!

The order beyond the first few steps isn’t set in stone so go along with what you have, add what you like, get innovative. 

Maybe it will turn out better than mine! 

I used cooked ( without any additives, ) bottled chickpeas for this so it cut down my cooking time drastically. 

For the Bulgur : 

I used 1 cup of Bulgur and 2 cups of water. Cooked it until the water started to boil. 

I added some saffron and salt, 

covered it and let it sit for 20 minutes. 

In a separate pan I sautéed some chopped onions and garlic and mixed these into the Bulgur. 

Avocado Salad 

Cut 1 avocado into cubes 

Roughly chop a handful of parsley leaves 

Add 1/2 a cup of pomegranate seeds 

Olive oil 

Lime juice 

A pinch of salt and pepper. 

Give it all a good mix. 

Now assembly and the best part - and a bit of photo shooting. 

As always, dm me if you have any questions or suggestions. 

If you’ve never roasted cauliflower before, I urge you to try this recipe. 

This hearty and satisfying plant based meal won’t disappoint you. 

Perfect as an entree or a side these cauliflower steaks are cooked with simple pantry ingredients. 

An “authentic” Chimichurri sauce lifts this entire dish to another level. 

To prepare the cauliflower

Depending on the size of the cauliflower, you can get three to four steaks from a large head. 

Keep them on the thicker side to give you a more hearty meal. 

* Cut off the outer green leaves and trim the bottom stem. 

* Cut right through the middle of the cauliflower head, this will keeps the florets intact. 

* Cut thick slices, about 1 1/2-inch thick to have a heartier bite and it also stay together when it’s cooked. 

Save the extra lose parts to use another time. 

For the marinade for 4 steaks : 

1/2 tsp garlic powder 

1/2 tsp paprika

1/2 tsp cumin powder 

1/2 tsp sea salt 

1/2 tsp freshly ground black pepper 

1/4 cup olive oil 

In a small bowl mix the ingredients until incorporated 

Pre heat the oven at 250°C. 

 By using a two step cooking process - steaming and grilling will ensure a juicier result. 

* Lay the prepared cauliflower steaks on a prepared baking tray. 

* Using a brush baste both the sides of the cauliflower with the prepared marinade.

* Tightly cover the baking sheet with foil and put the tray on the lower part of the oven. Bake for 5 - 7 minutes.

* Remove the foil from the cauliflower and roast for around 8 minutes.

* Open the oven and very carefully flip the cauliflower and roast the other side until a golden brown crust forms. This time about 6 to 8 minutes. 

Remove from the oven and gently transfer on to a serving platter. 

Chimichurri 

* 1/2 cup olive oil

* 1/2 cup finely minced parsley 

* 3-4 cloves of minced garlic 

* 2 red chilies finely chopped - adjust according to your preferred heat level. 

* 1/2 tsp dried oregano 

* 2 tbsp red wine vinegar

* salt to taste 

* pepper to taste 

Mix all the ingredients together in a bowl. 

Let it sit for at least 10 - 15 minutes do the flavors get time to integrate with one another! 

Drizzle this lip smacking deliciousness over the roasted Cauliflower Steaks! 

Sali Marghi is a Parsi celebratory recipe. Cooked at most weddings and festivals. 

Succulent pieces of chicken cooked in a delicious onion-tomato base gravy is typically served with potato straws as a garnish, ergo the name, Sali Marghi. 

Even thought this dish is made on special occasions it is a regular in my kitchen as it is well loved, quick, easy and does not require any elaborate techniques to prepare. 

The rich flavours of the gravy and the crunchiness of fried potatoes make it quite a delectable combination. 

Ingredients:

1 tbsp oil

1 large white onion, finely chopped, about 2 cups 

1 tbsp ginger paste 

2 tsp garlic paste

11/2 cup worth tomato, puréed 

1/2 tbsp red chilli powder (not spicy, for color)

1/4 tbsp turmeric

1/2 tsp red chili flakes 

1 tbsp garam masala

2 tsp cumin powder, freshly toasted and ground 

1/2 tsp freshly ground black pepper 

1 tbsp jaggery (not traditional) 

7-8 chicken pieces (preferably bone on leg and thigh)

1 tsp salt

Crispy fried potatoes, known as Sali. 

Method: 

1. To the chicken add salt and freshly ground black pepper. Mix and keep it aside.
2. Add 1 tablespoon of oil to a deep pot. Once the oil is hot, add the chopped onions, ginger and garlic paste. Sauté till the onions are a golden brown color. Strain out any extra oil that is released. 
3. Add the tomato puree. Cook for a good 5-8 minutes. 
4. Add chilli powder, turmeric powder and the garam masala. Sauté for a few seconds.
5. Add the chicken pieces and mix well. 
6. Add a tiny bit (1/2 cup) of water, only if needed, cover the pot and let it simmer for 20 minutes. Stir intermittently.
7. Now add cumin powder, jaggery and mix well. Cook till the gravy has thickened and the chicken is cooked.

For the Sali

2 large potatoes 

Peel and wash the potatoes. 

Use a mandolin grater to julienne the potatoes. Soak the fine potato straws in chilled salty water, drain and dry completely on a tea towel. 

Heat oil in a heavy bottom pot. Once the oil is hot reduce the heat to medium and add the potato straws. Do only a handful at a time to ensure perfect crispness. 

Fry until golden. Remove using a slotted spoon and drain on a paper towel. 

This chicken pairs well with fresh, warm Rotis, onion rings and a generous topping of the crispy Sali. 

Notes: 

• Jaggery is not normally added but I think it balances the tanginess that comes from the tomatoes. 
• Use freshly ground toasted cumin powder. It makes a huge difference to the overall flavor.