Moong Dal Chillas (Indian Lentil Pancake)

Moong Dal Chillas (Indian Lentil Pancake)

These pancakes are a great alternative to Dosa. I have only used Split yellow Moong Dal. The garlic and ginger really bring out a great flavour. To make this dish more satisfying, I used finely chopped onions and tomatoes on top. For the kids I also added grated cheese, which actually tasted better! Serve hot with a Green Chutney! Delicious. 

Makes 8 Chillas

Ingredients for the Batter

1. 8 Large Handfuls of Split Yellow Moong Dal
2. 1 ½ Inch Stick Ginger
3. 2 Cloves Garlic
4. ¼ tsp Turmeric
5. 1tbsp Chopped Coriander
6. 1tbsp Chopped Fenugreek/Methi
7. Salt to taste

Ingredients for the Topping

1. 1 Large Onion- Finely Chopped
2. 2 Spring Onions- Finely Chopped
3. 2 Green Chillies- Finely Chopped
4. Grated Cheese- as much as you like

Method

Wash the lentils in water until the water runs clear. Soak overnight in water. Next day, discard the water and grind the lentils with some water, garlic and ginger. Make sure you do not add too much water as you need the batter to be a thick yet pourable consistency.  Grind the mixture until smooth. Add salt, turmeric, coriander and fenugreek. Stir well and taste for salt.

Take a wide non stick shallow pan and make sure the pan is fairly hot before pouring your mixture. Sprinkle a little oil and rub the pan with grease proof paper so you get a nice film of oil. Take a ladle and pour the mixture onto the pan; with the back of the ladle start to circulate from the middle and spread the mixture until large enough: you must work quickly or else the mixture will not spread. Sprinkle some of the onions and tomatoes on top and give it a slight press with the spatula, then sprinkle some oil and tilt the pan so that the oil goes all the way around the chilla. Flip onto the other side once golden in colour. Continue to cook the other side but this time do not add anymore oil. Cook again until golden in colour. Finally flip again and sprinkle some cheese if you want to.  

Continue to do this with the rest of the chillas.

Serve hot with Green chutney.

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Homemade Coleslaw with Chives

Homemade Coleslaw with Chives

This is such an easy and quick accompaniment to make; it makes me wonder why people would but this readymade. Once you have seen how quick and delicious this is you will definitely make this at home. You can use this with so many main meals and it has a lovely fresh taste. I have used chives to make it more subtle and I think it works extremely well. Left over coleslaw can also be used up with different fillings in sandwiches!

Serves 2

Ingredients

1. Small Cabbage- Only need ¼ of the cabbage- Finely Shredded
2. 2 Shredded Carrots
3. 2 Finely Chopped Spring Onions
4. 1 Pack/15g Fresh Chives- Chopped
5. 2-3tbsp Mayonnaise
6. Salt
7. Freshly Grounded Pepper

Method

Take all the ingredients into a bowl and bind with the mayonnaise. You can make it richer by adding more mayonnaise if you prefer.

It’s as simple as that!!

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Vegetarian Quorn Lasagne

Vegetarian Quorn Lasagne

Quorn is a meat free protein that’s low in fat, high in protein and has zero cholesterol, making it ideal for a healthy meal. This lasagne is packed with flavours. Using Quorn mince gives it a fuller texture and works really well with the vegetables and cream cheese topping and therefore is a very balanced dish. This is a very unusual style of lasagne and for those looking for a slightly different vegetarian option, this is just perfect. Serve with a healthy portion of salad or garlic bread. Delicious!!

Serves 2-4

Ingredients

1. 300g Quorn Mince
2. 2tbsp Olive Oil
3. 1 Red Onion- Finely Chopped
4. 3 Cloves Garlic- Finely Chopped
5. 2 Bay Leaves
6. 2 Celery Sticks- Chopped
7. 2 Medium Carrots- Chopped
8. 1 Red Pepper/Capsicum- Chopped
9. 1 Green Pepper/Capsicum- Chopped
10. 1 ½ tsp Dried Oregano
11. 2 Tomato Tins- Blended
12. 4tbsp Worcester sauce
13. Approx 14 Fl oz Water
14. Salt to taste
15. Dried Ready to use Lasagne Sheets
16. Small Tub Philadelphia Cheese
17. Cheddar Cheese – Grated for topping

For the White Sauce You Will Need

1. 2 oz Butter
2. 2 oz Plain Flour
3. Small Tub Ricotta Cheese- Optional
4. 1 Pint Milk

Method for the White Sauce

Take a pan, add the butter. Once the butter has melted, add the flour and keep stirring for 30 seconds. Add the milk gradually, mixing with a hand whisk as this will get rid of the lumps. Once all the milk is added, just keep whisking until the milk starts to boil. Once this happens, turn off the heat. At this stage if you feel the sauce is quite thick, just add a little more milk to loosen.  Do not over boil as the sauce will get too thick. If you would like a more creamy white sauce, you simply add a small tub of Ricotta cheese at the end.

Method to cook the Quorn and Vegetables

Take a wide bottomed pan. Add the oil, onions and bay leaves. Cook the onions until translucent. Add the carrots, celery and garlic. Cook for a couple of minutes. Add the peppers and give it a stir then add the oregano.  Add the tomatoes and wait until the mixture starts to boil. Once that happens add the quorn and mix through. Add the water; you need to make sure that you add enough water to submerge the quorn. You may think there is a lot of water but it will evaporate into a nice thick sauce. Add the salt and Worcester sauce. Taste for salt. Let this cook until all the water has evaporated and the mixture has thickened nicely. Leave aside when cooked.

To assemble the Lasagne

Take a wide and deep lasagne dish. Try to do at least 3 layers if not more, so divide the mixture accordingly. In the base of the dish, spread some of the Quorn mixture. Then place a layer of the lasagne sheets, making sure there are no gaps. Spread some white sauce on top. Then continue to this until you have finished all the Quorn mixture and white sauce; the final layer must end with the Quorn mixture, cheese and Philadelphia cheese on top.

Bake in a preheated oven at 190c until the top of the lasagne is a nice golden colour. Serve with salad.

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Baby New Potatoes, Pea and Green Bean Salad

Baby New Potatoes, Pea and Green Bean Salad

This is a great salad to serve with a main course or you can eat it on its own. It has a lovely minty, fresh taste and is really quick to prepare. It also tastes great with pizzas, meat and vegetarian dishes. You can prepare this salad a day in advance and therefore makes it ideal for those who have a busy schedule!!

Serves 2-4

Ingredients

1. Baby New Potatoes- Boiled in Salt Water and Cut in Halves When Cooled
2. 1 ½ Cup Fresh Peas- Cooked in Boiling Water (Do Not Overcook)
3. Good Handful Fresh Fine Green Beans- Steamed or Boiled (Do Not Overcook)
4. 1 Shallot- Finely Chopped
5. 2tbsp Mayonnaise
6. 1tsp Mustard
7. 1 Clove of Garlic- Crushed
8. 2tsp Fresh Mint- Finely Chopped
9. 1tsp Balsamic Vinegar
10. 2tsp Mint Sauce
11. A Good Handful Fresh Dill- Finely Chopped
12. Salt to taste

Method

Take the potatoes, peas and green beans in a bowl. Once they are cooled, add all the other ingredients and mix through. Taste for salt and add some if necessary. Leave in the refrigerator to cool. Take out just before serving.

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Fenugreek/Methi Butter Beans

Fenugreek/Methi Butter Beans

This is a very healthy vegetarian dish and tastes yummy! Butter beans are high in fibre and can also lower your cholesterol. Fenugreek is good for your stomach and helps digestion. It also contains a lot of iron. Methi is often used with potatoes and that’s why this makes a great healthier alternative. The use of onions, garlic and ginger really bring out a really great flavour in this dish.

Serves 2-4

Ingredients

1. 3 Cups Butter Beans (I used canned washed and drained)
2. 3 Cups Fresh Chopped Fenugreek/Methi
3. 2tbsp Oil
4. 1tsp Cumin/Jeera
5. 1tsp Whole Black Peppercorns
6. 1 Chopped Red Onion
7. 2 Chopped Green Chillies
8. 1tbsp Ginger Paste
9. 1tbsp Garlic Paste
10. 1tbsp Coriander Powder
11. 1tsp Garam Masala
12. 1tsp Turmeric Powder
13. 1tbsp Tomato Puree
14. 1 Fresh Tomato (Blended)
15. Juice of 1 Lemon
16. Salt to Taste
17. A Few Red and Green Chopped Peppers for Decoration- Optional

Method

Take a non stick pan, preferably wide bottomed. Add the oil, jeera and peppercorns. Let it sizzle, then add the onions and cook on low heat until golden brown. Add the garlic and ginger paste and stir through for a couple of minutes. Add the methi and let it wilt in the pan; add tomato puree and fresh tomatoes. If this looks too dry add some water to loosen it. Put all the other ingredients apart from the butter beans and the lemon juice. Let this cook for a little while until the rawness of the tomatoes disappears and you get nice gravy. Once this has cooked add the butter beans and lemon juice. Stir very gently as the butter beans will break easily. Let this cook for only a few minutes. You can serve this with chapattis, bread or rice!

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