Egg Masala

This flavourful egg curry is a well loved dish in our family. It is a dish typical of Kerala, a state in Southern India. This recipe is from Malabar, which is situated in the Northern part of Kerala. It is traditionally eaten for breakfast with pancakes. It is particularly good with steamed rice and all Indian flat breads.

It’s a very quick recipe to put together, especially if you have guests unexpectedly. The chilli powder may seem excessive to some people not used to heat. You can reduce the amount of chilli powder to your taste. The curry is quite thick and it’s meant to be that way.

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Eggs are the cheapest source of protein and one egg has 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat, along with iron, vitamins, minerals and carotenoids. The egg is a powerhouse of disease-fighting nutrients like lutein and zeaxanthin.

This recipe is from Malabar Cookery by Ummi Abdulla.

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PREP: 20 minutes COOK TIME: 20 minutes

Ingredients

4 hard-boiled eggs, sliced in two

1 large onion, sliced

2 tomatoes, chopped

2 tsp red chilli powder

½ tsp turmeric powder

4 cloves garlic

2 tsp aniseed

6 tbsp oil

½ cup water

Salt to taste

Instructions

Grind the aniseed and garlic with the chilli powder and turmeric powder.

Heat the oil in a wok and sautè the onions until they are lightly browned. Add the ground paste and sautè for a few seconds. Add the tomatoes, salt and water. Cook till the gravy is thick. Add the egg and cook until the oil oozes out. Serve immediately.

Toasted Coconut Cake

This lovely cake made partially from coconut flour has an intense coconutty flavour and tastes rather like pound cake. This recipe is from King Arthur Flour.

I had some coconut flour sitting in my fridge and I was wondering what to do with it. When I saw this recipe featuring coconut flour and cake, I knew I had to try it.

I personally found the batter a little too thin. I recommend reducing the amount of milk to 1 cup instead. I also used coconut butter instead of the mascarpone cheese and the frosting was heavenly.

I make my own coconut flour by toasting grated coconut in my oven and grinding it in the blender. I also do not throw away the coconut after extracting the coconut milk from it. I use that also to make coconut flour. You’ll be surprised at how much coconut flavour is still left in it .

This delicious cake is a great dessert for any occasion. This recipe makes an 8-inch two layer cake.

PREP: 35 minutes COOK TIME: 45-55 minutes

Ingredients

2 cups all-purpose flour

1 tbsp baking powder

1 tsp salt

170 gms unsalted butter

11/2 cups sugar

1 cup coconut flour

2 tbsp vanilla extract

½ tsp coconut flavour, optional

6 large eggs

1 cup milk

Frosting

2 cups heavy cream

½ cup coconut butter

2/3 cup confectioners’ sugar

¼ to ½ tsp coconut flavour, optional

3/4th cup toasted coconut

Instructions

Preheat the oven to 180C. Grease two 8-inch layer pans.

Mix the flour, baking powder and salt. Set aside. In a large mixing bow, beat the butter, sugar and coconut flour until well blended.

Add the vanilla and coconut flavour. Add the eggs one at a time, beating well after each addition.

Add the flour mixture and milk alternately, starting and ending with the flour. Scrape the bowl and mix again, to fully combine.

Divide the batter between the pans and smooth the tops with a spatula. Bake the cake until the edges are just beginning to pull away from the pan and the top is lightly golden. An inserted toothpick will come out clean.

Remove the cakes from the oven and allow them to cool for 5 minutes. Turn them out on to a wire rack to cool completely.

To make the frosting, combine the heavy cream and coconut butter in a large bowl and beat at a low speed until the mixture is smooth and slightly thickened. Add the confectioners’ sugar and slowly add to the whipped cream. Mix in the coconut flavour and beat at medium speed until medium peaks form.

To assemble, place one layer on a serving plate. Spread with ¼ of the whipped cream frosting and place the other layer on top. Spread the top and sides with the remaining frosting. Sprinkle toasted coconut over the top and sides.

Quick and Easy No Yeast Pizza Dough

I use this base when I don’t have the time to prepare a traditional bread dough base for a pizza.  This is also called a scone or biscuit base, though it doesn’t crisp up at all. The base remains soft and tastes just as good as an authentic Italian pizza.

I used mushrooms and jalapenos out of a jar and store bought pizza sauce. You can vary the taste of your scone base by adding a little grated cheese or 1/2 teaspoon of dried oregano or mixed herbs for a more interesting flavour. Add the extra flavourings after rubbing in the butter.

This pizza can be made for breakfast too, as it is so easy to prepare. You can use any topping that you want or just a mixture of different cheeses. Your family will love it.

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PREP:  15 minutes  COOK TIME: 30 minutes

Ingredients

175 gms self-raising flour

½ tsp salt

30 gms butter

120 ml milk

Pizza sauce

Mushrooms, sliced

Jalapenos slices

Mozzarella cheese

Instructions

Sift the flour and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Make a well in the centre of the flour mixture and pour in nearly all the milk at once. Mix quickly to make a soft dough and add the remaining milk only if necessary.

Turn the dough on to a floured surface and knead by turning and pressing with the heel of your hand 3 or 4 times.

Roll out or press the dough into a 10 inch circle on a lightly greased baking sheet or pizza pan. Push up the edges all round slightly to form a ridge. Spread with the pizza sauce and scatter the mushrooms, onions and jalapenos on top. Drizzle with a dash of olive oil and season if you want to. Bake for 15 minutes until the edges are crisp and golden. Sprinkle the cheese on top and bake for a further 5 minutes until the cheese has melted.

 

 

 

 

 

 

 

 

 

Chocolate Chip Chickpea Protein Balls

When you need a sweet fix, these protein balls are good for your sugar cravings. They offer a mix of carbs, proteins and good fats, which give you a boost of energy, especially in the afternoon. Pack them in your purse or gym bag to snack on at anytime of the day.

If you like cookie dough, then you’re sure to love these chickpea balls. Chickpeas, peanut butter and flaxseed along with dark chocolate – what’s not to like? The cayenne pepper gives it a touch of heat, which you can taste when you’re eating them.

I have given below the recipe for the sunny butter. I had used it in a previous recipe Vegetable Patè. The quantity is more than what is needed for this recipe. It keeps very well in the fridge and it’s a delicious and healthy spread.

This recipe has been adapted from www.livestrong.com. It makes around 20 balls.

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PREP: 15 minutes

Ingredients

1 cup chickpeas, cooked and drained

1 tbsp ground flax seeds

3 tsp coconut nectar

1 tsp virgin coconut oil

1 tsp vanilla extract

1/8 tsp almond extract

1/8 tsp sea salt

1/8 tsp cayenne pepper

½ cup peanut butter

¼ cup sunny butter

1/3 cup bittersweet chocolate chunks

Sunny Butter

1 cup unsalted toasted sunflower seeds

½ tsp coarse salt

½ cup honey

Instructions

Place the sunflower seeds in a food processor and grind. Add the salt and honey and process until a ball forms. Set aside.

Add the chickpeas,flax seeds, coconut nectar, melted coconut oil, vanilla and almond extract, salt and cayenne pepper to a food processor and process until creamy, about two minutes.

Add the peanut butter and a quarter cup of the sunny butter and blend until well combined, about one minute.

Chill the mixture in the fridge for about an hour. Add the chocolate chips and mix well. Form into 15 balls and place in a sealed container. Store in the refrigerator for a week.

 

 

 

Mango Pie

Picture coconut and palm trees swaying in the breeze on a summer day, green fields of paddy and a bounty of tropical fruits. My favourite is mango. Dive into this scrumptious mango pie and let it transport you to the tropics.

Every summer I love to experiment with mangoes. There are so many varieties in India. Unfortunately, due to the lock down here I missed the early season. But I was able to make up for it later and try out a few recipes and this pie is just divine.

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Mango is a low-calorie fruit that is high in fibre, and is a great source of Vitamins A and C. It also contains folate, B6, iron and a little calcium, zinc and vitamin E. Mangoes a re a good source of antioxidants, containing certain phytochemicals such as gallotannins and mangiferin which have been studied for their health benefits.

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If you want to prepare the shortcrust pastry from scratch (as I did), I suggest that you do it on the previous day and refrigerate it overnight, by wrapping it in cling film.

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The following link provides a video on how to peel a mango, cut the flesh into pieces and remove the stone. https://www.bbcgoodfood.com/videos/techniques/how-prepare-mango

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PREP: 30 minutes COOK TIME: 1 hour 15 minutes

Ingredients

5 ripe mangoes, sliced

1 10-inch unbaked pie shell

1 cup sugar

3 tbsp cornflour

A pinch of salt

½ tsp cinnamon

¼ tsp nutmeg

1 egg, lightly beaten

1 cup heavy cream

11/4 tsp vanilla

4 tsp butter

½ cup walnuts, chopped coarsely

Instructions

Preheat the oven to 220 C.

Arrange the mangoes in the pie shell. Mix sugar, cornflour, salt and spices. Blend the egg, cream and vanilla and add the sugar mixture gradually. Mix well and pour over the mangoes. Dot with butter and scatter the walnuts on top. Bake for 10 minutes and reduce the oven temperature to 180C. Bake for a further 45 minutes. Serve with ice cream.

 

 

 

 

 

 

Chinese Sweet and Sour Balls

If you love Tofu as much as I do and also love Chinese and sweet and sour flavours, this recipe will be a keeper. I often make this dish for my family and friends.

Tofu is a very light and low cost food with outstanding versatility and nutritional benefits. It’s an ideal choice for the health and diet conscious.

I usually make my own peanut butter and that’s what I like to use in my cooking because it’s natural and home made. It pairs beautifully with soy sauce. This recipe is from Tofu Cookery by Louise Hagler.

I usually love serving this dish with steamed basmati rice. It’s simple to put together and looks really rich and delicious. Your family will love this recipe.

This recipe makes around sixteen 11/2 inch balls.

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PREP: 20 minutes COOK TIME: 50 minutes

Ingredients

1 tbsp peanut butter

1 tbsp soy sauce

455 grams tofu

½ cup whole wheat flour

½ cup green peppers, chopped

¼ cup fresh mushrooms, sliced

¼ cup celery, sliced

4 green onions. Sliced thin

1 tbsp oil

Sweet and Sour Sauce

1 cup unsweetened pineapple juice

6 tbsp sweetener of your choice

6 tbsp apple cider vinegar

2 tbsp soy sauce

11/2 tbsp arrowroot or cornstarch

¼ tsp garlic powder

Instructions

Preheat the oven to 180 C.

Whip the peanut butter and soy sauce together in a small bowl. Set aside.

Mash the tofu in a large bowl. Add the whole wheat flour, the peanut butter mixture, green peppers, mushrooms, celery and green onions. Form into sixteen 11/2 inch balls and arrange on a baking pan spread with 1 tablespoon oil. Bake 20 minutes and carefully turn them over and bake 20 minutes more. Serve on rice with Sweet and Sour Sauce.

Combine all the ingredients for the sauce in a small pan. Cook over medium heat, whisking out all the lumps. Stir constantly until thickened.