Saturday, January 24, 2015

Vegetarian Big Brekkie

Ingredients: (Serves two)

Sweet Potato Hashbrowns:
1 sweet potato - peeled and grated
½ medium sized onion - finely sliced
1 tsp paprika powder
1 tbsp corn flour
Olive Oil

Grilled tomato:
2 cups cherry tomato - sliced into 2 halves
½ tsp dried Italian herbs

Sauteed Mushrooms and Spinach:
2 cups button mushrooms
1 cup baby spinach
2 garlic pods - finely diced
2 tbsp butter
1 tbsp white wine vinegar
Fresh coarsely ground pepper

½ slab of Haloumi cheese
2 vegetarian sausages
2 slices of mixed grain bread

1) Mix sweet potato, onion, paprika powder, corn flour, 1 tbsp olive oil in a bowl. Check for salt. keep aside for 15-20 mins
2) Pour oil into the frying pan (1 mm deep) and heat it on medium heat.
3) Once hot, gently place 1 heaped tbsp of hashbrown, flatten it with a spatula so that it is about ½cm thick. Depending on the size of the pan, you could get multiple hashbrowns to shallow fry at once.
4) Cook for 3-5 minutes. Once it is done, flip to the other side and fry for 3-5 minutes.
5) Remove and pat with paper towel to remove excess oil

Sauteed mushrooms and spinach:
1) Heat butter in a pan, add garlic anc fry until it starts to change colour.
2) Add mushrooms and fry for 3 minutes. Keep stirring.
3) Add vinegar, salt and pepper to taste. Stir fry it for another 2 mins. Stir in spinach. Cook until spinach wilts.

Grilled tomato:
1) Mix tomato with italian herbs. Check for salt. Keep aside for 15 mins
2) Heat an oven on grill setting. Spread the tomatos on a baking tray and grill it for 5 mins

Grilled haloumi cheese:
1) Cut 1 cm thick slabs of haloumi cheese. Grill in oven for 5

Grilled sausages:
1) Grill in oven for 5 mins or as per instructions on the package

Toast the bread. Spread some butter if you like


Saturday, January 10, 2015

Vegetarian Nachos

Ingredients (Serves 4):
Nachos chips - 50 to 70
1-2 cups sour cream or yogurt
1 cup grated cheese

For black bean topping:
1 cup black beans - soaked in water overnight
1 medium sized Spanish onion - sliced
1 tbsp olive oil
3-4 garlic pods - sliced
½ tsp cumin seeds - coarsely ground
1 green chili
1 tsp red chili powder
1-2 tsp salt

For salsa:
2 large tomato diced
½ small sized Spanish onion - finely diced
1 green chili
1 tbsp olive oil
2-3 tsp coriander - finely chopped
½ tsp salt

For guacamole:
1 ripe avocado - mashed
½ small sized Spanish onion - finely diced
1 small tomato - diced
¼ tsp pepper powder
1 tbsp lemon juice
1 tbsp olive oil
½ tsp salt

Black bean topping:
1) Put black bean in a sauce pan along with the water used for soaking. Add 1 tsp salt. Cover and cook for 20-30 minutes until the black beans become soft. Add more water if it starts to dry out. Drain and keep aside the beans and reserve the water as well.
2) Heat oil in a frying pan, add garlic pods and wait until it starts to brown.
3) Add cumin seeds, onion and green chili and wait for onion to change colour
4) Add red chili powder as per taste, stir in the black beans and fry for a minute. If it becomes too dry, you can add about 1/4 cup reserved water. Check for salt.

Mix all ingredients in a bowl

Mix all ingredients in a bowl

Bring it all together:
1) Pre-heat oven to 180C. Lay the nachos on a pizza stone for e.g and place it in the oven for a minute or two to make it crisp.
2) Divided the black bean topping, salsa, cheese, guacamole, yogurt/sour cream, nachos into 4 portions
3) Arrange 1 portion of nachos on the stone such that there are no gaps. Sprinkle 1 portion of cheese, 1 portion of black bean, 1 portion of salsa and bake for 5 minutes
4) Remove from oven and layer on top - nachos, cheese, black beans and salsa again. Bake in oven for 10 minutes
5) Remove from oven, while serving top with guacamole, sour cream/yogurt
6) Do the same with the remaining ingredients as a second batch


1) Typically, sour cream is used instead of yogurt is used. Its just my preference as it is a healthier and yummier alternative
2) I also reckon more cheese is used but I like to keep it to bare minimum

Saturday, January 3, 2015


250g thin avalakki (flattened rice)
2/3 cup ground nuts
1/3 cup roasted chana dal (split chickpea)
2/3 cup sliced dessicated coconut
1-2 tsp mustard seeds
&frac12 tsp cumin seeds
2 sprigs of curry leaves
1 green chili - optional
4-5 dry red chili
1-2 tsp red chili powder
&frac12 tsp turmeric powder
1 tsp sugar
2-3 tsp salt
Pinch of asafoetida
4-5 tbsp oil

1) Dry roast avalakki in a pan on medium heat until an aroma wafts out. Keep aside.
2) Heat oil in another pan on medium heat. When hot, add ground nuts and fry for a minute. Add chana dal and fry until it starts to change colour. Keep stirring.
3) Add mustard seeds, dry red chili and wait for it to splutter.
4) Reduce the heat to low, add cumin seeds, curry leaves, green chili, desicated coconut slice and stir.
5) Add red chili powder, turmeric powder, sugar, salt, asafoetida and stir.
6) Add avalakki and mix thoroughly. Keep aside and wait for it to cool before storing it in a container.

1) I use Kashmiri red chili powder as it is low on heat, implying you can use more of it and get great colour
2) Before eating, stir in a finely chopped onion, coriander leaves and grated carrot. Yummmmm! :)