Category: Food

Tarka Daal
Alliyah Dawud
July 15, 2019

Meat Free Mondays

I’ve always naturally leaned towards vegetarian food. Perhaps the fact I love lentils a tad bit too much for a lot of people’s liking is the reason I love a good vegetarian curry.

I love a good curry. None of this paste/out of a pack business (I’m Asian so….) it’s from fresh and needs to be cooked to perfection.

Since I was a child Tarka Daal has been my comfort food. Over the years I tried pimping it up however I always resort back to the basic, original homely edition.

My plate of daal usually contains more daal than rice (I’ve reduced carbs in my daily diet) plus pickles and freshly sliced red onions dressed in lemon. And that’s it. No fancy garam masala. No fancy business. It’s good old fashioned food like my late Nana and Grandmother would have made.

This daal cooks super quickly. If I pre-soak the lentils it takes 15-20 minutes. If I don’t it takes about 25 minutes. If I know I’m making daal I do tend to soak them before hand. Its not essential. Whilst the daal is cooking I tend to cook the rice (basmati folks; rules are rules in my house).

So what is Tarka Daal. Well Tarka just means tempering. In this case we use oil, garli and chilies. For some other recipes you may find mustard seeds, curry leaves, ginger, tomatoes and other wonderful ingredients too. But this is a simple, filling and amazing recipe that literally is a few ingredients.
Daal is the hindi/urdu for lentils.
It’s really that simple….the recipe is Tempered Split Red Lentils.

Tarka daal freezes well and if you really are one of those people that like to cook once a week you could freeze portions of daal with rice to have a ready meal on hand.

There’s method to my madness (How I calculate the volume of liquid for my daal)
I ‘measure’ by volume (e.g. place the lentils in a glass) and then double the amount of liquid. It’s that simple. So if I cook say one large mug of lentils I add 2 large mugs of water. And this gives me a thick daal. I do like thick daals and also eat it like a soup (minus the rice). Low in carb, highly filling and so good. I find the fragrance warm and earthy so I feel you could easily take a mug of this to work and ‘not offend’ the less adventurous people.
If you do decide to consume the daal as a soup consider a good squeeze of lemon as a garnish.

To make 4 big bowls of Tarka Daal you will need:

1 glass red lentils (approximately 250 grams) washed
2 glasses water (approximately 500-550 ml)
Cooking salt-to your on taste
1 level TBSP Chili Powder
1 TSP Turmeric (haldi)-for a more earthy taste use more. For a less earthy taste reduce the amount. I love the golden colour it gives and Turmeric is a wonder spice.
OPTIONAL: 1-2 dried red chilies (I like a hot daal)

2 TBSP fresh coriander-including stalks chopped finely

Tempering aka Tarka

3 TSBP oil (I’ve successfully used Rapeseed oil, sunflower oil, vegetable oil and olive oil).
4 cloves of garlic sliced thinly (I would use more but if I am going to serve the daal to someone I generally have a rule of 1 clove to 1 bowl. But if you love garlic and are eating alone you can go up to 6 cloves for the recipe).

3 green chilies slit (or prick them well all over so they don’t explode

1) Wash the lentils until the water runs clear. You can use the water to water your plants.

2) Place the lentils in a large pot and add the salt and spices followed by the water.

3) Place on a medium heat and bring to the boil. I usually leave a wooden spoon in my pot as I believe it stops the pan from boiling over. Once the lentils come up to the boil reduce the heat and remove the foam that you can now see floating on top of the lentils. You don’t want that to be a part of the lentils.

4) Add the coriander, stir and simmer. I stir a few times throughout simmering and find it takes about 15 minutes post boil for lentils to become tender. Now if you are happy with the consistency turn the heat off. If you want it more runnier add a bit more boiling water (you don’t want to bring down the lentils tempreture). If you want it a bit more thicker leave the heat on and allow it to simmer a bit more.

5) Heat the oil in a frying pan on a medium heat. Add the garlic and chilies and reduce the heat to avoid burning anything. Stir well (and turn the chilies over). You only want the garlic to be golden NOT burnt so once the garlic is turning golden kill the heat.

6) Pour the tempering over the lentils. Job done.

7) Serve the daal as is, or with rice, roti….or however takes your fancy.

Enjoy.

Additional notes:

you can ‘flavour’ the daal with vegetable stock if you wish to serve it as a soup.

Tarka Daal can be frozen….why not freeze up portions with rice for a quick freezer meal?

Penne Arrabiata with Aubergines.
Alliyah Dawud
June 24, 2019

I love pasta…but when I do have it I try to make it a tad bit healthier. One of my favourite ways is by adding a vegetable to the sauce.

One of my favourite old skool pasta sauce is the simple but awesome Arrabiata which literally translated means angry. As someone who likes heat I love the spiciness of this.

This sauce in it’s simple classic form is really easy to knock up and there’s a high chance you’ve got everything at home. My aubergine version is a bit more work.

You can leave out the aubergines if you wish. I personally love it. If you wish to leave it out just skip the steps for the aubergine prep.

Ingredients (to serve 4):

  • 300 grams penne pasta (cooked till Al dente) drained. Keep about 6 TBSP of pasta water just in case (I’ll explain later)
  • 2 TBSP olive oil
  • 5 cloves of garlic-minced
  • 1 tsp dried basil
  • Chili flakes-to your taste
  • Salt-to your taste
  • 1 X 350 ml carton passata (you can use one with garlic or herbs)
  • 200 ml water or vegetable stock
  • For the aubergines:
  • 1 whole aubergine sliced into slices (either way is fine). Sliced into a pounds (£) thickness.
  • Spray oil
  • Garlic Granules
  • To bake the aubergines:
  • Baking tray
  • Greaseproof paper
  • Spray oil (1 cal works)
  • To serve:
  • Italian style Hard cheese of your choice
  • Fresh basil (if you wish)

1) Pre-heat the oven to 170 (160 on fan assisted ovens). Place the aubergines on the tray and spray with oil. Sprinkle on garlic granules and bake for 15 minutes. Remove from the oven and turn over. Spray again and sprinkle on more garlic if you wish. Now spray on more oil. Place bake in the oven and bake for 10 minutes. Once the aubergine is done set aside.
2) To make the actual sauce: heat the oil in a large pan on a medium heat. Add the garlic and fry until garlic is lightly brown. This won’t take long so don’t leave the pan. Burnt garlic is horrible.
3) Add the basil, salt, chili and stir well. Add the passata and water. Bring to the boil. Then reduce to a simmer. Simmer for 10 minutes.
4) Now add the aubergine if using. Stir well and simmer for another 4-5 minutes. If the mixture becomes too dry add 4 tablespoons of water. You don’t want a dry sauce as you want it to cling to the pasta.
5) Add the drained pasta to the sauce (I like doing it this way) and if the sauce is too dry add the pasta water you saved earlier to it. This should restore the sauce.
6) Divide the pasta into 4 pasta sauces and shave over the cheese and add the basil if using.
7) Stuff mouth and enjoy (I’m joking about the stuffing bit btw).

I find the sauce can be frozen WITHOUT aubergines. However it’s just a quick sauce you may not want to have it in your freezer taking up space.

PS: Tesco have recently started stocking chargrilled sliced Aubergine. This still needs to be cooked but it makes the recipe even more easier to knock up as you don’t need to worry about having a fresh Aubergine in the Fridge. Plus they taste nice (no, Tesco did not pay me to say that).

My easy, tasty and good Baked Chicken Meatballs
Alliyah Dawud
June 14, 2019

Baked Chicken Meatballs…like are they a thing?

Quick, easy, healthier than a lot out there…ladies and the odd gent I present to you Chicken ‘Meatballs’.

Give me a Kofta Curry and I’m happy. Give me some Kefta Kebabs and Naans and I’m also happy. Give me a meatball sub with some extra hot sauce and I’m happy….I love a good meatball.

As you know we are constantly being encouraged to focus on healthier recipes. Focus on reducing fats, salts and sugars in our diets. We are also encouraged (and quite rightly so) to get our children eating healthier from a young age so it’s a habit and lifestyle rather than a chore.

Recently I got playing in the kitchen and with Chicken mince being around £2.69 per KG at my local Butchers I decided I would make some ‘meatballs’.

Cheaper meat, leaner too. And if I play my cards right I can bake them off in the oven and reduce the fat too.

And believe it or not I’ve created a meatball the girls actually adore. And I’m happy because a simple bit of prep work means I can create, bake and freeze a few meals in next to no time…

To make these awesome meatballs (enough for 3-4 or more depending on the age of those you are feeding) servings you will need:

  • 500 grams chicken mince
  • About 16 olives chopped
  • Zest of 1 lemon finely chopped
  • 1 tsp salt (or to your taste)
  • 1/2 TSP dried thyme (leveled spoon not heaped)
  • 1/2 TSP dried oregano (leveled spoon not heaped)
  • Juice of one lemon
  • 2 heaped TBSP breadcrumbs
  • OPTIONAL flavourings:
  • 2 sun dried tomatoes finely chopped
  • 1 heaped tablespoon of crumbled feta (if you do decide to add feta reduce the salt intake).
  • Chili Flakes-if you want some need.
  • To bake:
  • Spray oil ( 1 Cal spray works, as do other varieties)
  • Baking trays (1 large pan will be enough or two smaller ones)
  • Kitchen Tongues
  • Greaseproof paper

1) Line the baking trays to keep cleaning to a minimum. Preheat to oven to 170 (160 on a fan assisted oven).
2) Place all the ingredients in a large bowl and with your hands mulch it all together. Yes it’s a messy job but dammit it will create awesomeness in the form of springy healthy meatballs!
3) Once you’ve mixed all the ingredients together take a tablespoon amount of meat mixture and form into a meatball using wet hands. Place on the greaseproof sheet. Leave a gap between the meatballs.
4) Repeat the process until you’ve used all the mixture.
5) Spray each meatball once with the oil.
6) Now bake for 10 minutes.
7) Remove from the oven and carefully turn the meatballs over using the tongues. Spray the other side of the meatballs with oil. Place back in the oven and bake for 15 minutes. Turn the oven off.
8) Allow to meatballs to ‘rest’ for 2/4 minutes and then serve. I add my meatballs to a simple sauce which I have featured before here:

To make this recipe extra healthy you can serve the meatballs with wholemeal spaghetti.

NOTES: If your meatballs release any liquids do not panic. This is a normal part of the cooking process. The amount you find really does depend on many factors so don’t worry yourself too much on the science. Think of the flavour.

Mini meatballs make great canapes.

Making meatballs can be fun and messy for younger children.

Meatballs can be cooked, cooled and frozen successfully for up to 3 months without losing texture etc.

My Green Lentil Bolognese (with hidden vegetables).
Alliyah Dawud
June 12, 2019

Make meat free VEGETARIAN meals AWESOME!

Green Lentil Spaghetti Bolognese with hidden vegetables

I have to admit that when I find/create a recipe I love and the family are happy to have seconds of I not only write it down but I schedule to blog it so it’s out in the blog world forever.

I first came across green lentils when I was looking at a robust lentil to add to my salads. As a daal fan I thought I knew most lentils. Turns out I didn’t.

I am making 2019 a year of big changes and adding more non-meat protein meals to our monthly planners is a big deal for me. The reduction in fat in my humble opinion is vital for my children’s future. They need to understand healthy can meat yummy food.

My preferred method of cooking is a two step process.

Starting the meal off on the stove.

Transferring it to a Slow Cooker.

Green lentils are small, earthy bursts of flavour that make a great alternative to meat because they pack a punch in the flavour department.

This recipe is economical and is started off on the stove and transferred to the Slow Cooker. But it can be cooked completely on the stove. However I love the carefree nature of my Slow Cooker.

My youngest ate bowls of this sauce without pasta; that’s how much she loved it.

So the actual recipe (serves 6).

NOTES:

Herbs used are dried.

Keep an eye on liquid levels especially if you are cooking on the stove. I like a semi wet sauce so some clings to the pasta and there isn’t much on the plate. You can adjust the stock/water amounts to make the sauce fit your needs.

  • 250 grams green lentils (I bought mine in Tesco-they have the best range ever).
  • 1 carton passata
  • 225 ml water (or stock of your choice. Note that stock cubes contain salt so you need to adjust accordingly)
  • 2.5-3 TBSP rapeseed oil
  • 2 medium onions-diced
  • 6 gloves of garlic-crushed
  • 3 medium carrots-peeled and grated (coarsely)
  • 2 red bell peppers-cored and grated (coarsely)
  • Handful of mushrooms-chopped finely
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp thyme
  • Salt-to taste
  • Freshly ground black pepper
  • Optional: chili flakes

To serve:
Pasta
Vegetarian Italian style hard cheese
Garlic Bread

1) Wash the lentils. Soak them in boiling water for a minimum of 1 hour. I placed them in a bowl and cling filmed it. It worked a treat. You could also place the lentils in a thermos and it would have the same affect.
2) Heat the oil in a large pan on a medium heat. Add the onions, black pepper, chili (if using) and herbs. Fry until softened. Add the garlic and fry for 20-30 seconds.
3) Add the carrots and peppers. Fry for 3 minutes. If the mixture starts to stick add a TBSP of stock or water.
4) Add the mushrooms and fry for a further minute.
5) Drain the lentils and add to the pan. Fry for a couple of minutes (I fried them for about 3 minutes).
6) Add the passata and stir well. Add the water (or stock). Lower the heat.
7) Taste the salt levels and add more if required.
8) Now transfer the mixture to your Slow Cooker and cook for 3.5 hours on High. I generally check the sauce and stir after 1.5 hours. I also add more stock if I want a more ‘sauce’.
9) If you are continuing to cook on the stove lower the heat and simmer until the lentils are tender. This can take a while. I would check regularly and stir well and keep an eye on liquid levels as you will need to add more as the amount I have added is more suited to evaporation during Slow Cooking.
10) Once cooked serve.

This dish freezes well.

You can add this to a Pasta Bake, Jacket potatoes or add a bit more stock and serve as a soup.

You could add olives and sun dried tomatoes for an extra hit of flavour.

Enjoy!

Vegetarian Taco Meat Burritos
Stylemesisteradmin
June 10, 2019

Over the past two years I’ve grown to love the idea of meat free meal days. Once upon a time I dreaded the idea of finding a vegetable based recipe that wasn’t coated in fat and spices to cover the fact there’s no meat in it.

Nowadays for me it’s no longer a challenge. Possibly because I have found that I simply need to adapt the meat element to be replaced by a non meat product.

There’s plenty of non-meat alternatives available in the UK. I personally love Morrisons own brand Vegetarian Mince from their Taste range for things like Spaghetti Bolognese (400 grams for £1.50 and no they have not paid me to compliment them).

Most Superstores have their own ranges however some famous brands include Quorn and Lindy McCartney. Considering how many more mouths we will need to be feeding in the future and how much farm land we actually have I’ve got to be honest with you; I feel we should all be looking into alternative proteins.

Anyhow….back to the recipe.

I love Burritos! I do. I reallllly do. However I find good ones hard to come by. So I literally created my own at home.

These Burritos contain:

My awesome vegetarian taco meat (recipe here)

My Tex Mex Inspired Burrito Rice (recipe here)

Plus a flurry of other ingredients that pack a punch.

To make 4 Burritos you will need:

  • 1 lot of Vegetarian Taco Meat (heated)
  • 1 lot of Burrito Rice (heated)
  • 4 large Tortilla Wraps (I use corn ones)
  • 1 large red onion diced finely
  • 80 grams of Sweetcorn (cooked)
  • 50 grams Cheddar Cheese (grated)
  • 4 TBSP Salsa
  • 4 TBSP Sliced Jalapeno
  • 1 large tomato deseeded and finely chopped
  • Optional :Hot Sauce

To serve:
Skewers/tooth picks (optional but I find they come in useful to keep things in place)
Burger wraps (I used colourful ones but that’s all I have in)
Tortilla chips
Salsa
Sour cream

The HOW TO:

1)Take a Tortilla Wrapper and gently warm it in the Microwave (10 seconds) or in a dry frying pan. Turn over to avoid it burning. Remove from the pan and place on a chopping board or large plate.

2) Now place the taco meat on the wrap. Spread it in a ‘line’ vertically. We need to pile up the ingredients in a ‘line’ as we need to wrap these badboys up as tight as possible.

3) Now add some rice.

4) Add the Jalepenos, Sweetcorn, Onions, Tomatoes and Cheese.

5) Drizzle on the Salsa and Hot Sauce (if using).

6) Now is the hard bit. It may take some practice but its worth it. Trust me. Fold the horizontal sides in. Now gently start rolling the Burrito trying to tuck everything in. Don’t speed this step up because things will fall to pieces; literally.

7) Once it’s all rolled up take the burger wrapper (or greaseproof paper if using) and wrap it tightly around the Burrito. Add a tooth pick if you feel it needs one. Just let people know there’s one there so they don’t hurt themselves on it.

8) Your Burrito is ready to serve. I serve mine with extra Salsa, Tortilla Chips and Sour Cream.