Monthly Archives: June 2013

High Fibre Digestive Biscuits

I really love digestive biscuits. Did you know that Prince William’s wedding cake was a digestive biscuit cake… another reason I’ve always wanted to make these biscuits;) Image

I’m also delighted to have been advised by a dietician that they’re the kind of biscuits that you should not feel so “guilty about”..unless your hand reaches for the biscuit tin for the third or fourth time in one go!;)

I love having digestive biscuits for breakfast , with some fruit and yoghurt — I will be posting my new favourite weekday breakfast sometime soon. Watch this space! I’ve been dying to make some at home.
I’m not particularly good at baking biscuits but I find this recipe which I adapted from The Little Loaf to be FOOL PROOF!

Ingredients: ( makes 36 biscuits ) 100g oats
100 g plain flour
4 tbsp wheat germ
4 tbsp whole wheat bran
100g Muscavado sugar ( or any brown sugar will do )
200g cold butter (chopped into small cubes)
2 tsp baking powder
a pinch of salt
6 tbsp cold milk ( I used low-fat , but you can use whatever you prefer)
Method:
Pop the oats into the blender and blitz until you achieve a finer texture.
Mix the oats, flour, baking powder, salt and sugar together in a bowl.
Rub the butter through until the mixture resembles a crumbly soil texture.
Add the milk and mix by hand to form a smooth dough. Store in an air-tight container or wrap in cling-film for 15 minutes in the fridge. After the dough has chilled, roll out to about 3-4mm.
I had to use a sprinkle of flour now and then to stop the dough from sticking to the surface and my rolling pin.
Cut into +- 5cm diameter circles and prick with a tooth pick, or any other decorative imprint if you wish.
Bake at 180 degrees for 15 minutes.
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Make sure you leave enough dough to make a special biscuit for your dog!
It wasn’t too difficult to wake Rojho up with the aroma of warm cookies. He devoured his digestive biscuit and wondered where he could find some more. Image
Enjoy!

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Yoghurt Brinjal Curry

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When I was a child I really hated brinjals.
I specifically hated the way my mum and granny would sneak slimy, squishy blocks of brinjal into our evening vegetable shaak.
At the time we lived in a flat. Every day,I resented not having a dog.I envied the kids on tv and in comic books,who would sneak their unwanted dinner under the table to feed their pets!

I owe it to the Italians for inventing Melanzane Parmigiana – the dish that changed my life! I can’t quite remember when I first tasted it, but credit must be given to that life changing moment!

We often cook brinjal in a tomato based sauce. I found this recipe in an old recipe journal and decided to give it a try. You should too!

Preparation time: 10 minutes Cooking Time: 15-20 minutes
Ingredients: (serves 4)

500g of small ,long brinjals ( try to make sure they’re not very seedy!)
500ml plain yoghurt
1.5 tsp red chilli powder ( or 2 whole dry Kashmiri chillies)
1 tsp finely grated ginger
2 tsp ajmo (aniseed)
1 tbsp ghee
1 tbsp olive oil

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Method:

Halve the brinjals lengthwise, and rub with olive oil.
Now when it comes to actually cooking them, you have a few options. I must admit I cheated by using my air-fryer for 10 minutes in order to avoid using oil. Alternatively, shallow fry the brinjals after you fry the spices, until the skin is wrinkly, or grill in the oven for 10-15minutes.

In a shallow pan,heat the ghee over a low flame. When the ghee has melted, add the ajmo. Once the ajmo is sizzling, add the ginger and chilli. Sauté the brinjals in the spice mixture for a few minutes.

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Once the brinjal is cooked, stir in the yogurt and cook on a very low flame, for just about a few minutes until just before it begins to boil. Add salt to taste.
Do this very carefully – there is nothing worse than split yoghurt!

Garnish with fresh coriander and serve hot with rotli!

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A VERY yellow, protein packed, 3 lentil dal!

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I have never really been a fan of traditional Gujarati dal. My dad finds this absolutely disturbing and I have also often been accused of not being a “true Patel”!
The truth is, dal is a rich source of protein for us vegetarians, and can be prepared in more ways than we know. I’m going to make it a point to find as many dal recipes as possible for us to incorporate as a protein in a balanced vegetarian diet.
So if you share my childhood disdain for dal, do not dispair and try this easy to make mixed yellow dal ,that you can prepare in no time!

Ingredients : (serves 4-6)

70g urad dal
70g split moong dal
70g toor dal

(to be honest, I just went with 3 yellowy looking dals;))

2 tsp ghee
1.5 tsp crushed green chilli
1 tsp crushed or grated ginger
2 star anise
1 small cinnamon stick
5-6 limbdi leaves
1 tsp mustard seeds (rye)
250 grams chopped tomatoes
2 star anise
1 small cinnamon stick
5-6 curry leaves
1 tsp mustard seeds
1 tsp garam masala
1/2 tsp turmeric
1/4 cup finely chopped coriander
salt to taste

Method

Wash the dals together at least twice. Cover with 4-5cm of water above the grain level and cook in a pressure cooker. Listen out for two whistles.

Heat the ghee over a gentle flame. Add the mustard seeds. Once the mustard seeds are sizzling and beginning to pop, add the remaining spices. Cook for 2 minutes, or until you can smell the aroma!

Add the chopped tomato and cook on a medium flame for 5 minutes. Add the dal from the pressure cooker, and simmer on low heat for another 5 minutes. Add salt to taste.

Remove from the heat and spinkle with chopped coriander. Serve HOT with warm parathas or rotli!

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