Stuffed Bhindi

This recipe is a must to try for all bhindi lovers...I know you're out there! It's a simple variation on the traditional Punjabi method of cooking okra and the result is a delicious moreish dish that is best served with hot chappatis! Check it out:

Serves 4

What we need:
1 lb washed and dried fresh okra
2 onions sliced
8 cherry tomatoes (halved)
Masala Powder: 1-2 tsp Salt (Or according to taste)
2 tsp Coriander powder
1 tsp Turmeric powder
1/2 tsp Paprika
1 1/2 tsp Mango powder (amchur)
Pinch of Asafoetida (hing)
2 tsp Cumin powder
4 tbsp Olive oil

How we do:

• Mix the dry spices listed above, together
• Slit each bhindi in the middle vertically and carefully fill each one with the the mixed spices
• Heat the oil in a open pan. Add the bhindi and onions and begin to continuously stir on medium heat. After 5 minutes, add the tomatoes and continue to stir for another 5 minutes or until soft and fully cooked.
• BALLE BALLE You're Done!!! Enjoy :)
  

Chicken Tikka Tacos

Ever fancied some chicken tikka round lunch time but figured it takes too long, it's messy and not the most practical thing to eat, so you grabbed an ordinary sandwich instead? Well I have a solution.. Presenting Chicken Tikka Tacos! (This is beginning to sound like an ad isn't it?) Well it's not supposed to....! It's just a really simple recipe that tastes so good and fresh so I had to share it.
Note: The chicken can be pre marinated a couple days before and kept in the fridge until you want to use it. Check it out..

Serves 2

What we need:

Four 6"/8" tortilla wraps
2 skinless washed chicken breasts
1 tsp salt
1/2 tsp paprika
1/4 tsp garam masala
1/4 tsp coriander powder
1/4 tsp ground cardamom
1/4 tsp black pepper
2 garlic cloves grated
1/2 tbsp ginger, grated
1 small green chilli, diced
1 tbsp lemon juice
1 cup of yogurt
2 tbsp olive oil

How we do:

• Preheat oven to 500*F
• Cut the chicken breast into small-medium cube pieces
• In a bowl, add the dry ingredients. Add the yogurt and and mix to form a paste
• Add the chicken and mix well
  
• Place in a baking tray and drizzle over 1 tbsp of olive oil
• After 10-12 minutes, turn over and drizzle 1 tbsp of olive oil
• Cook for another 10-12 minutes or until chicken is fully cooked
• Remove from oven. Heat the tacos and place 3-4 pieces chicken in the taco
• Add lettuce, tomato, diced onions and chutney
• BALLE BALLE! Enjoy!
  

Toasty Veggy Sandwich

This recipe came as a result of me being really hungry and confused about what to eat for lunch one day. So I pulled out a bunch of stuff from my fridge and voila a veggy sandwich appeared. Nice thing about the recipe is the versatility.. you can chop and change the vegetables/bread according to your tastes. Have a look:

Serves 1

What we need:
2 pieces whole grain bread
1/4 avocado
1/4 tsp mince garlic
dash lemon juice
1 tsp of finely chopped coriander
3 slices of roma tomato
1/4 carrot, peeled cut into thin matchsticks
4-5 slices of red onion
5-6 washed spinach leaves
1 tbsp of shredded mozzarella
salt and pepper to taste

How we do:

• In a bowl, mash the avocado. Mix in the garlic, lemon juice, coriander and salt and pepper
• Toast bread in toaster.
  
• Spread the avocado on the toast. Place the spinach leaves, tomatoes, red onions and carrots on top.
• Sprinkle on the cheese.
• BALLE BALLE! You're good to go!
  

Mediterranean Chick-Pea Salad

This chick-pea salad is a really good lunch option or side. Either way it tastes good, is really fresh and filling. You have the option of using pre-cooked chick-peas that come in a can or you can cook them in a pressure cooker which require the chick-peas to be soaked overnight before hand. This way takes a little longer but tastes better in my opinion. Either way the recipe is easy peasy so check it out:

Serves 2

What we need:

1 cup raw or 1/2 can cooked chick peas (also called garbanzo beans)
8-10 cherry tomatoes, halved
2 cups of shredded lettuce (romaine/iceberg/spinach leaves)
half red onion, diced
half avocado, diced
8-10 green olives
handful fresh coriander
2 tsp white wine vinegar
1 tsp honey
1/2 tsp fresh lemon juice
1 clove garlic, minced
salt and pepper to season

How we do:

• If you are using chick peas out of a bag, soak them overnight. Cook in pressure cooker or large pot until tender( usually about 10-12 in pressure cooker).
• In a dish mix together the lettuce, tomatoes, onions, avocados and olives.
  
• In a separate bowl, mix the vinegar, honey, garlic, lemon juice and salt and pepper.
  
• Add the dressing to the salad. Mix well.
• Now add the coriander and chick-peas.
  
• BALLE BALLE! Enjoy.
  

Cho Cho Rice

I don't know if my Mum came up for the name for this recipe but I have always referred to it as cho cho! I have 4 classes back to back twice a week so I make this and take it with me sometimes because it's easy and quick to make in the morning before I go to school. Sooo good.

Serves 2-4:

What we need:

1 cup of rice
2 tbsp olive oil
1/2 tbsp butter
1 tsp cumin seeds (jeera)
1 onion, diced
2 grated garlic cloves
1 tbsp grated ginger
1/2 can diced tomatoes
1-2 tsp salt
1/2 tsp turmeric (haldi)
1/2 tsp garam masala
1/2 tsp paprika
handful of fresh chopped coriander

How we do:

For the Rice:

• In a wide pan, boil 2 cups of water.
• When water comes to boil, add the rice, pinch of salt and tsp of olive oil.
• Add the rice. Once the water reboils, simmer on low heat and cover for 10-12 minutes.
  

For the Masala:

• In a separate pan, heat up remaining oil and butter on medium heat. Add the cumin seeds.
• When the seeds begin to sizzle, add the onions.
• When the onions become slightly golden, add the garlic and ginger.
• Then add the tomatoes and cook for 3-5 minutes.
• Add the salt, turmeric powder, garam masala and paprika.
  
• Mix well and cook for 5 minutes.

When the rice and masala are both done, mix them together.
BALLE BALLE, you're done!

Coriander Veggy Pasta Soup

As it gets chilly outside, there is nothing more warming and satisfying than a hearty vegetable soup. It's a quick and easy recipe that's sure to get you heated up in an instant!

Serves 2-3

What we need:
1 tbsp olive oil
1/2 tbsp butter
1 diced red onion
2 diced carrots
2 sticks of celery, diced
6-8 mushrooms, diced
2 whole peeled fresh garlic cloves
1 inch peeled fresh ginger
100g of pasta of your choice (the smaller the better).
4 cups of water
Salt and Pepper to taste
1 vegetable cube stock (alternatively you can use vegetable stock)
1 bay leaf
Squeeze of a fresh lime
Handful of freshly chopped coriander

How we do:

• In a soup pot, heat the butter and oil.
• Add onions, carrots, celery and mushroom and saute until slightly soft.
• Now add the water.
• When it comes to the boil, add the pasta.
• Add the stock cube and season with salt and pepper and the bay leaf.
• At the same time pop in the garlic and ginger.
  
• Reduce the heat and let it boil gently for approx 10-12 minutes.
• When the pasta is soft, remove the bay leaf and garlic and ginger if you wish.
• Finally, squeeze in a little fresh lime juice and add the corriander.
• BALLE BALLE! Enjoy.