I love hummus especially since I grew up in the Middle East. It’s so easy to make, so nutritious either as a snack or even as a spread. Can be made in minutes! If I’m throwing a party, 9 out of 10 times, I will likely have a large platter on my menu.
This is so versatile, once you’ve mastered the basic recipe(which will take all of 5 minutes), you can move on to some interesting variations – extra Garlic, Red Pepper, Herb or Olive.
My boys love crispy deep fried things and Fish Pakoras are a big hit in my household. Tilapia nuggets are dipped in a chick pea batter, studded with whole spices like cumin and coriander seeds and chilli flakes and coriander and deep fried till crispy. This recipe makes a great appetizer or snack is gluten free and very easy to make.
Chickpea batter is a very common ingredient is many pakora type recipes. A lesser known fact is that a paste made of chickpea flour and water added to the skin is said to be a great face pack to make you fair. A very popular remedy in India, where most of it’s inhabitants obsess about being fair. But I digress, this recipe is all about the fish and although I used Tilapia in this recipe, any firm filleted fish will do.
Sabudhana wadas are an incredible Indian street food snack that hails from Maharastra that is vegetarian and also gluten free. In North America, tapioca is all the rage from Tapioca snacks to bubble tea. In India Sabudhana or Tapioca pearls have been enjoyed for generation as a snack, breakfast food and even in desserts. This vada is sold by street vendors and stores selling savoury snacks and is very popular for it’s taste and crunch. Although it’s typically enjoyed at a tea time snack, it can also be served at a party and is certainly very impressive looking with it’s Sago pearl studded exterior.
I’m excited to share my recipe for this tasty treat that uses a combination of cooked mashed and raw grated potato to enhance the crispiness and flavour. To prepare to make these pre soak 1 cup of the Sago or Tapioca pearls overnight or at least for an hour.
If you love Mushrooms, you will love how they taste smothered in a spicy Butter Masala. Very similar to Butter Chicken, this vegetarian version uses juicy Mushrooms instead. This Lent, I am Vegetarian and I have to admit that I haven’t been eating as many veggies as I should have. This period of 40 days each year forces me to take a good look at creating new and interesting ways to eat veggies. Lucky for me, Mushrooms are vegetables. I simply adore Mushrooms and can eat them anytime.
This Butter Mushroom Masala is rich and creamy and a real treat to your senses. Pair it with some rice or rotis and you have one satisfying meal.
If you love Mushrooms, you will love how they taste smothered in a spicy Butter Masala. Very similar to Butter Chicken, this vegetarian version uses juicy Mushrooms instead. This Lent, I am Vegetarian and I have to admit that I haven't been eating as many veggies as I should have. This period of 40 days each year forces me to take a good look at creating new and interesting ways to eat veggies. Lucky for me, Mushrooms are vegetables. I simply adore Mushrooms and can eat them anytime.
1 lb Mushrooms
1 sliced Onion
2 green Chillies
2 tbsps fresh and chopped Coriander
2 – 3 tbsps of Butter
1 tsp each Ginger and Garlic paste
1 tsp each Chilli powder, Turmeric and Cumin powder
1 tbsp Pavbhaji masala
1 cup pureed Tomato
4 tbsps of Tomato paste
Salt to taste
1 tsp dried Fenugreek leaves or Kasuri methi
1/2 cup of heavy Cream
1 cup Water
In a sauté pan, heat up some oil and sauté one sliced onion and 2 green chillies together with 2 tbsps of fresh and chopped coriander
Remove this and keep it aside
In the same pan add 2 – 3 tbsps of butter and sauté the mushrooms
Add 1 tsp each ginger and garlic paste. 1 tsp each chilli powder, Turmeric and Cumin powder and mix well. Also add 1 tbsp of pavbhaji masala.
Add one cup pureed tomato and about 4 tbsps of tomato paste
Add salt, return the onions and coriander to the pot and mix well
Add a cup of water, cover and cook for a few minutes till the flavours of the different ingredients in the masala fuse together
Once everything has blended together, taste for salt, add a tsp of dried fenugreek leaves or kasuri methi and finish off with 1/2 cup of heavy cream
KulKuls are a traditional fried cookie made by Christians in India. I have kept close to my heart for well over 20 years. In sharing this recipe, I’m paying homage to my aunt Celie who passed away a few weeks ago, way too young. She was one of the most loving and generous people and an amazing cook. Today I’m left behind with her memories and also some hand written recipes. This one is a gem – I’ve been making it for my family at Christmas every year. It’s not officially Christmas until the Kul Kuls are ready. If you love this recipe and I know you will, please take a moment to pray for my aunt in heaven and the people that love her who are left behind.
The history of KulKuls is vague, yet this delight is made by Goan, Mangalorean and East Indian Christians. Like any recipe, the ingredients vary. Some people use a little Semolina in their KulKuls and others like to encrust theirs in a sugared exterior. I like to think that the recipe that my aunt passed on to me is so unique that this will be your Christmas favourite, it certainly is my families fave.