Tag Archives: healthy

Baked (Punjabi Style) Samosa’s

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On damp and dreary days, you can’t beat the comfort of some delicious Samosa’s and Chai! Here’s my way of getting that yummy taste of spiced potatoes and peas encrusted in a delicious buttery, crumbly pastry – without deep frying.

These Punjabi-style samosa’s are made with a hot crust pastry recipe which is so lovely and crumbly and is perfect to eat at home fresh from the oven or as a takeaway snack on a day out! You can reduce the spices to make it more child friendly and as they are baked they will be healthier than the usual deep fried samosa’s. I have no issues with treating yourself once in a while with deep fried stuff, but at least this recipe gives one the option of perhaps indulging in this delicious snack more often without worrying about cholesterol ūüôā

I hope you give these a try and do let me know if you try any different fillings. These would be great with alternative fillings like paneer, chickpeas or cauliflower. Enjoy!

S x

Baked Samosa’s

(Makes about 20)

What you need:

For the hot crust pastry:

  • Plain flour – 225g
  • Strong white bread flour – 50g
  • Butter – cold and chopped into small cubes – 40g
  • Ajwain/Carom seeds – 1.5 tsp
  • Salt – 1/2 tsp
  • Hot water – 120ml
  • Vegetarian Lard (I used the Cookeen brand but you can use any others e.g.¬†Trex) – 50g

For the filling:

  • Butter-¬†3 tsp
  • Cumin seeds / jeera-¬†1 tsp
  • Potatoes – approx 700g
  • Green peas – ¬†100g
  • Red chili powder-¬Ĺ tsp
  • Ginger, 2¬†inch, chopped or grated finely
  • Dried mango powder / amchur -¬Ĺ tsp
  • Garam masala-¬†¬Ĺ tsp
  • Roasted and crushed coriander seeds –¬†1 tsp
  • Salt, to taste

How to make it:

1.Peel the potatoes, cut them into small cubes and cook in a saucepan of¬†boiling water. Take care not to overcook them as otherwise they will be too mushy when filling the Samosa’s. They need to be a little firm or ‘al dente’ in texture’ after cooking.

2. In a large frying pan heat some oil then add the cumin seeds. As soon as they start to splutter add chopped ginger and saute for few seconds.

3. Lightly mash the potatoes with your hand and add to the pan and then add all the other spices. Mix well so the spices and potatoes are combined.

4. Add the peas and cook the filling mixture for a further 2 Р3 minutes and then keep the mixture aside.

5.Make the pastry by combining both flours and salt into a large bowl. Then add the cubed butter and use your fingers to rub the butter into the flour so the whole mixture eventually looks like breadcrumbs.

6. In a small saucepan add the water, salt and the lard and gently heat until the lard is dissolved. Then pour all the liquid into the flour&butter mixture and use a wooden spoon to combine the wet and dry ingredients into a dough.

7. Place the dough onto a lightly floured surface and knead gently using your hands for about 3 minutes. It does not have to be well kneaded like if you were making bread, it’s just so that it’s all well combined.

8. Roll out a portion of the dough in oval shape. Now cut it horizontally using a knife, diving into 2 equal portions. Lightly dampen the edges of the rolled out dough with water and make cone.

9. Stuff a tbsp of prepared potato & peas filling into the cone. Pull back and fold the cone and seal tightly by pressing the edges firmly together (you can crimp it if you like)

10. Once you have repeated this to finish all the dough and filling, place in the oven for about 25 – 30 minutes or until the samosa’s are browned. ¬†Keep an eye on them as not all ovens are the same and you may have to adjust the cooking time accordingly.

Serve these with a refreshing coriander chutney, or a tangy tamarind chutney – or both. And don’t forget your coffee of chai with this! YUMMMM!

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Filed under Baking, brunch, Desi, Food, indian, mykitchenadventures, pastry, Snack, sujiskitchen, Travel, Uncategorized, vegetarian

Summertime eats

Here’s a what I have been up to lately with my #CookEatInspire post. Thanks for reading all!

Suji x


COOK

During the summertime I tend to cook food that involves less time by the hob and more easy, light and refreshing dishes that suit the milder weather.  Although vegetable pulao is mostly cooked on the hob, I have used a good selection of veg here that can be pre-cooked in the microwave/steamer before adding to the pan, to make cooking time even quicker.  You can also use a Pressure Cooker, and I have mentioned the cooking times for that method below.

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The first veg pulao was named ‘Rainbow Rice’ by niece and I have decided to name it this in honour of her and let’s face it, it sounds much more fun! The ‘Rainbow Rice’ recipe was one made for my niece and nephew so has little spice, but the other ‘Bulgar Pulao’ was made for adults and you will find a more typical Pulao recipe but replacing the traditional rice with Bulgar. ¬†The cracked Bulgar wheat I find gives the dish different nutrients and more diabetic-friendly and I have tried this with other millets and quinoa too, which all give different textures.

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Rainbow Rice (veg pulao for children)

Serves 2

  • Basmati Rice – 1 cup
  • Mixed Vegetables – 2 cups (I used a¬†of beans, green bell peppers, red bell peppers, carrots and sweetcorn) – you need to use veg with different bright colours¬†ūüôā
  • Onion- 1 medium sized, chopped finely (I sometimes use¬†spring onions instead, for a milder flavour)
  • Chickpeas – a handful from a can (or you can use ones that you have cooked from dried)
  • Ginger – 1 inch piece
  • Garlic – 1 clove
  • Cinnamon – 1 inch piece
  • Cardamom – 1
  • Clove – 2
  • Bay leaf – 1
  • Cumin (Jeera) – 1 teaspoon
  • OIl- 1 tablespoon
  • Butter – ¬†1 tablespoon (or veg oil if you want to keep it vegan)
  • Salt – as needed
  1. Soak the Basmati rice for at least an hour to ensure you get the correct texture. Peel and grind ginger, garlic, cinnamon with little water to fine paste. At this point, if you prefer to steam your mixed veg, you can do so now in the microwave or steamer.
  2. In a saucepan, heat the oil and then add the Cumin seeds, Cardamom, Clove and bay leaf. Then add the chopped¬†onions and sautee until¬†transparent. Add the ground ginger cinnamon garlic past, mix well and don’t let it burn.
  3. Add the vegetables and cook everything together on medium flame for about 5  mins. Then drain the rice and add to the pan and mix until well combined.
  4. Add salt, water and bring to a boil. Cook for about¬†12 ‚Äď 14 mins until the rice and veg are cooked through.¬†If using a pressure cooker you can cook for 2 whistles instead.
  5. Use a fork to fluff the pulao carefully and then finally add the butter (if using).  You could garnish with purple cabbage (cooked and chopped) for a further flurry of colour!

Enjoy seeing the faces on the children when you announce this as “Rainbow Rice”! ūüôā ¬†Ok, so maybe the older children¬†won’t be that excited… haa haa! ¬†It will perfect to take away¬†for picnics or other day outs and you won’t have to worry that your little ones haven’t had a good meal.

Try adding some cococnut milk when cooking the rice to give extra flavour and richness to the Pulao ūüôā

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Bulgar Wheat Pulao

I don’t use the pressure cooker for bulgar wheat as it can easily be overcooked so I find it easier to keep an eye on it

Serves 2

  • Bulgar wheat¬†– 1 cup (I used the coarsely cracked bulgar wheat¬†)
  • Mixed Vegetables – 2 cups (I usecoarse cracked bulgar wheatd a mixture of beans, green bell peppers, red bell peppers, carrots and sweetcorn
  • Onion- 1 medium sized, chopped finely
  • Chickpeas – a handful from a can (or you can use ones that you have cooked from dried)- I also add roasted tofu/seitan¬†instead of chickpeas
  • Ginger – 1 inch piece
  • Garlic – 1 clove
  • Cinnamon – 1 inch piece
  • Green chillies – 2
  • Cardamom – 1
  • Clove – 2
  • Bay leaf – 1
  • Cumin (Jeera) – 1 teaspoon
  • OIl- 1 tablespoon
  • Butter – ¬†1 tablespoon (or veg oil if you want to keep it vegan)
  • Salt – as needed
  1. Peel and grind ginger, garlic, green chillies, cinnamon with little water to fine paste. At this point, if you prefer to steam your mixed veg, you can do so now in the microwave or steamer.
  2. In a saucepan, heat the oil and then add the Cumin seeds, Cardamom, Clove and bay leaf. Then add the chopped¬†onions and sautee until¬†transparent. Add the ground ginger cinnamon garlic past, mix well and don’t let it burn.
  3. Add the vegetables and cook everything together on medium flame for about 5  mins. Then add the Bulgar wheat and mix until well combined.
  4. Add salt, water and bring to a boil. Cook for about¬†12 ‚Äď 14 mins until the Bulgar and veg are cooked through.
  5. Use a fork to fluff the pulao carefully and then finally add the butter (if using) and you can also garnish with chopped coriander leaves and spring onions.

Bulgar Pulao


EAT

Want to try authentic Sri Lankan home cooked food? Then you NEED to follow Virundhu Supperclub! I was fortunate to finally make it to their third supperclub and I sure am glad I didn’t miss it this time! It was held in the very trendy,¬†easily commutable, Docklands area and the venue had a gorgeous view of the Thames.

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The Supperclub is curated by the effervescent Ashanti Omkar who has done such an amazing job at coordinating the event and is a well known in the London Foodie circles¬†! The very talented Suhanya is the Chef who hails from such an interesting family of Keralan and Srilankan heritage and her passion for food definitely showed in the dishes she cooked for us! Her husband also helps behind the scenes and Suhanya’s¬†sister, Veena, was the Host and Mixologist for the evening and is also a passionate foodie herself.

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There were about 10 guests in total and all were fabulous company, including the wonderful Chef Kanthi and his business partner from The Curry Leaf Cafe in Brighton (one of the next stops on my Food Bucket List!).  It was a hot day and the Cocktails (and the mocktail version) served by Veena were such a welcome refreshment! The passionfruit really stood out and frankly, I could have drunk a bucketful. Sluuuuurp!

To start off the Supperclub we were served some very moorish ‘Gundu Dosa’s’ which are just like the South Indian ‘Kuzhi Paniyaaram’. It was impressive to eat these with homemade tomato ketchup and¬†Sambal (a typical Srilankan coconut chutney). ¬†There were also some yummy cutlets which reminded me of one of my Aunties from Sri Lanka who often bought these to picnics when we were younger. You will definitely find cutlets of some sort in a Sri Lankan Picnic Basket!

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Gundu Thosai !!!!!

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I am not sure where to start with the main meal, as it was a typical Sri Lankan feast with so many curries to accompany the rice, as opposed to the rice being the star of the show. ¬†Sri Lanka has amazing produce and Chef Suhanya had gone to great lengths to ensure the Virundhu Supperclub menu had fresh, good quality ingredients in all the dishes. Being a vegetarian, I cannot comment on the meat dishes that were served but the other guests definitely ‘ooed’ and ‘aaahed’ at all the non veg items and especially the fresh fish that Suhanya had sourced. ¬†The highlights of our vegetarian feast were the Batu Moju (fried Aubergine) , the¬†Mallung (Sri Lankan Kale, which is also known a ‘Ponnaangkaani Keerai’ ¬†in Tamil) and not forgetting the Del (Breadfruit) curry which in Tamil is ‘Eerapilaakkai’ and which I haven’t tasted in years! It’s not easy to¬†buy really fresh Breadfruit in the Sri Lankan shops near me, so it was such a treat to taste this vegetable and Suhanya has prepared in such a delicate way so as not to overcook it and lose the amazing texture it has. ¬†You can tell when the food is so delicious, when all of the guests become silent all of a sudden and you can just sense the pleasure that this food gives ūüôā

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I’m drooling as type this and revisit the photos, as I just want to have this meal all over again! There were SO many items on the menu and my photos and descriptions do not do them justice. Some tastes you just have to find out for yourself.¬†You can tell the food is¬†made from the heart and for me it was such a warm experience and I felt transported to one of our family homes in Sri Lanka. ¬†The beautiful music collection chosen by Ashanti added to the lovely ambiance and my husband and I couldn’t help singing along to some of the classic Illayaraja tracks during the evening ūüôā¬† If you do get a chance to taste the food at Virundhu Supperclub , then I can tell you that you won’t be disappointed. It will be a ‘Virundhu’ (feast)¬†for ALL your senses!

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Gundu Thosai !!!!!


INSPIRE

I am very excited to write about a very very talented person who is a continual inspiration to me both as a great food photographer and as a beautiful human being. She is the lovely Nessy Samuel.

 

 

For over a year her photography has dazzled me and continues to do so. As a food photographer and stylist Nessy has a great eye for beauty and can capture a view that you or I could have also seen, but not really focused on and so missed it’s highlight. ¬†She definitely doesn’t miss the highlights and as a wonderful¬†cook herself, she uses her own dishes as well as simple ingredients or lovely props¬†in¬†her shots. ¬†Her website holds pictures of Still Life, Floral as well as Food.¬†Simplicity in it’s most elegant form, is what I like to think of her style but in order to really see Nessy’s awesome work¬†check out her stunning portfolio: ¬†www.¬†nessysamuelphotography.com/index.html

Nessy’s use of light, angles and composition of the photo’s are really awe-inspiring and it really brings out the best in what she is trying to capture. This photo below of Romanesco cauliflower is just stunning and you can get a great feel for the textures and colours with the background she’s chosen.

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Her talent does not stop here! She also has a great eye for¬†the sights she experiences on her travels and her passion for natural beauty is what I admire most. ¬†Nessy’s frames often look like¬†famous¬†paintings and I often feel like I am right there in the shot as well. ¬†Nessy’s travel photography can be viewed here:¬†https://www.instagram.com/wanderingoyster/ ¬†You will¬†see what I mean¬†and I hope she inspires you as much as she does me¬†ūüôā

 

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This is a snapshot of Nessy’s inspiring Travel Instagram profile: ¬†Wandering Oyster

 

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Filed under brunch, Desi, Dinner, Food, Lunch, supperclub, Travel, Uncategorized, vegan, vegetarian

The purple fruit

Aubergine, eggplant, baingan, kathrikkai…call it what you will! But this veg. Vegetable? Ahem! Actually it’s a fruit would you believe and is one of my favourites! There’s so many different dishes that I have seen from around the world that use this versatile purple plant so I decided to share some of my recipes with you. In English I use the term ‘Aubergine’ and although in botanical terms is classified as a fruit, it is often thought of as a vegetable and used in mostly savoury dishes. However I have seen it used once as a dessert and I am perfecting this to share with you one day ūüôā So the first recipe I have using aubergine is one which is a fusion from India and Persia and is called “Baingan Borani“. Borani is a term used in Persian cooking for a dish containing a cooked vegetable in a yoghurt gravy. We have a South Indian/Srilankan version which uses Aubergine burnt over a flame and I love the smokiness that this ‘pachadi’ (yoghurt salad) gives. I have also seen very similar yoghurt and aubergine recipes from Greece and Turkey and we couldn’t get enough of it during a trip to Istanbul. Baingan Borani is so flavourful that you don’t really miss the heat that you might usually add into such dishes and so it marries well with spicier side dishes or a spicy biryani or pulao.

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Baingan Borani (Aubergine in a Yoghurt Sauce)

The next Aubergine dish is a srilankan classic. “Kathrikkai Kuzhambu” is a favourite in many Srilankan households and is so yummy with Srilankan Roti’s, Pittu, Idiyappam or rice. The aubergine is the best product to soak up the spicy tamarind gravy and just melts in your mouth. I personally love this dish a day after it’s been made as the flavour really intensifies after 24 hours, but sometimes I just can’t wait that long! ¬†When I was young, it’s one of dishes I used to ask my mum to make after a holiday abroad and it’s definitely a family favourite. I actually don’t know many Srilankans or Indians that don’t like it!

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Kathrikkai Kuzhambu (Aubergine in a Tamarind Gracy)

The third dish incorporates aubergine in a stunning salad. Spring Salad with aubergine and Quinoa requires some time for preparation but really is a beautiful dish and will have your guests asking for the recipe. This salad is great during hotter months and as it uses Quinoa you veggies out there will be able to get your protein fix too ūüôā Although I have named it as a salad, you could have this as a meal on it’s own as it contains so many different nutrients and so flavourful. The earthy aubergine hits the tangy feta and the sour and sweet pomegranate and it’s like an explosion in your mouth!

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Quinoa salad with Aubergine

Finally, one of my favourite aubergine dishes from the Orient is Chinese Aubergine Chilli Tofu. This is soooooooooo good with just steaming hot jasmine rice or noodles and I love it especially during the colder times of the year when you just want to have some comfort food. You can make this as spicy as you like and vary some of the vegetables depending on what’s in season. But the base should be kept with Aubergine and Tofu as the texture of these two ingredients I think are really important in this recipe. Oh gosh, I’m salivating just at the thought of this dish!

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Chinese Aubergine Chilli Tofu

So I hope you enjoy these recipes using this stunning dark purple fruit and do let me know what you think! Suji x

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Be inspired by FREE Cauldron Street Food inspired Recipe Book !

I’m really excited to let you all know that one of the recipes from My Kitchen Adventures “Baked Tofu Samosas”¬†has been selected to feature¬†in a FREE recipe book! ūüôā

To celebrate its sponsorship of the ‚Äėbest snack‚Äô category of the British Street Food Awards, Cauldron Foods has created its own Cauldron Street Food inspired recipe book.¬† Carefully curated by Cauldron‚Äôs very own kitchen, some of the UK‚Äôs most talented food bloggers and Britain‚Äôs top street food vendors, the recipe book is FREE to download by visiting http://cauldronfoods.co.uk/street-food-recipe-book.

ALL the recipes on here are soooo good, so I hope you do have a look and try some of them out. Mine is on pages 18 & 19 ūüôā

Please do share this link and enjoy your own kitchen adventures with these recipes!

Suji.

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Filed under Food, Uncategorized, vegetarian