Sweet Potato and Spinach Paratha

 Ingredients

 2 Cup Sweet potato  

1/2  Cup Spinach, chopped

1 tsp Ajwain  / carom seeds

2 tsp Red chili powder Or green chilies finely chopped as per taste

1 tsp Chaat masala  

Water as needed

Salt to taste 

2 tsp Oil for the dough

Ghee to cook

 

Preparations

Boil the sweet potato in a pressure cooker. Peel the skin and mash this well.

In a bowl, add wheat flour, chopped spinach, red chili powder, ajwain, chaat masala and salt. Mix well.

Add the boiled sweet potato and sprinkle water to make a soft, pliable dough.

Add 2 tsp of oil on top and spread this on the dough. Keep this covered and set aside for 15 minutes.

Knead well again.Make equally big lemon-sized balls. 

Roll into medium-thick rotis. 

Heat a tawa and place the rolled roti on this. Cook on both sides.

Add a little ghee on both sides. Repeat this for the rest of the dough.

Serve with any pickle and raita.

 

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Biscuit Pudding

 Ingredients

For the bottom layer:

30 nos. Rusk  

1 Cup Sugar

1 tbsp Rose water

For the custard:

500 ml Milk  

300 ml Whipping cream

1 can Condensed milk  

6 tbsp Corn flour

1 tbsp Rose water  

1 tbsp almonds chopped 

1 tbsp Pistachio chopped

 

Instructions

For the bottom layer:

In a pan, add sugar and water. Boil it until all of the sugar is completely dissolved. Boil for 5 more minutes and let it cool.

In a tray or baking pan arrange one layer of rusk. Pour the warm sugar syrup and then arrange another layer on top and pour the syrup again and let it sit for some time. 

 

For the custard 

In a heavy-bottomed pan, combine condensed milk, whipping cream, cornflour (mixed with a little cold milk), and milk. Heat the mixture and keep stirring it until it turns to a think, but pouring consistency.

Once thick, take off the heat and it should be left to cool.

Once lukewarm, mix in the rose syrup and pour this mixture over the assembled rusks.

Add the chopped nuts over the custard.

Let it refrigerate at least until 4 hours. Serve cold, by cutting into pieces with a sharp knife.

 

 

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Vanilla custard tarts

These tarts are all about the contrast—the crisp, buttery crust giving way to a rich, sweet filling with just a hint of vanilla. Perfect for any time you crave something comforting yet elegant.

 

 

Ingredients:

1 cup  milk

3 tbsp cornstarch

1/2 vanilla bean

1 cup white sugar

6  egg yolks (sub- 1 yolk = 2 tbsp of aquafaba )

1 packet  Puff pastry sheets

Method:

Preheat the oven to 190 degrees C. Lightly grease 12 muffin cups and line the bottom and sides with puff pastry.

In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly until the mixture thickens.  Place the egg yolks in a bowl. Slowly whisk 1/2 cup of hot milk mixture, whisking constantly. Cook, stirring constantly for 5 minutes until thickened and remove the vanilla bean.

Fill pastry-lined muffin cups with mixture and bake in the preheated oven for 20 minutes until the crust is golden brown and the filling is slightly browned on top.

 

 

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Australian Pavlova

This airy, cloud-like dessert from the Southern Hemisphere has a cult following—and for good reason. With its crisp shell, soft marshmallow-like centre, and layers of whipped cream and fresh fruit, it’s equal parts elegant and indulgent. No wonder it’s a centre-piece at celebrations across Australia and New Zealand.

 

Ingredients:

1 cup white sugar

1 tbsp cornstarch

3  egg whites *

1 tsp lemon juice

1-1/4 cup  whipping cream

1/ 2 cup  icing sugar

12 large  strawberries

Method:

Preheat the oven to 150 degrees C. Line a rimmed baking sheet with parchment paper, and draw a 9-inch circle in the centre of the paper.

Whisk 1/4 cup sugar and cornstarch together in a small bowl.

Separate egg yolks from the whites.

Beat egg whites in a glass bowl until soft peaks form. Gradually add the remaining 3/4 cup sugar, continuing to beat until the sugar is completely dissolved and stiff peaks form. Gently fold in the cornstarch mixture and lemon juice.

Spread a 1/4 inch thick layer of meringue onto the prepared baking sheet to fill the circle. Pipe or spoon the remaining meringue to form a taller edge around the circle to create a shallow bowl, making decorative swirls.

Bake in the preheated oven for 1 hour. Turn the oven off. Let the meringue sit in the oven for 30 minutes. Do not open the oven door. After 30 minutes, remove the meringue from the oven; it should be hard on the outside and slightly moist on the inside.

Beat cream and icing sugar in a mixing bowl with an electric mixer until thick. Spread onto a meringue base and arrange strawberries over the top.

 

 * Aquafaba is the leftover liquid from tins of cooking beans or legumes, like chickpeas and butter beans. Its texture is similar to raw egg whites, so naturally it makes a great replacement for recipes that use just egg whites. 

1 egg white= 2 tbsp of Aquafaba 

 

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South-East Asian Cendol -- A cool, refreshing treat that’s simple yet bursting with tropical flavours.

 

For those who crave something refreshingly sweet and uniquely textured, this Southeast Asian treat hits all the right notes. Cool, chewy green jelly meets creamy coconut milk and fragrant palm sugar syrup, creating a perfect balance of flavours and temperatures—a tropical delight that’s as satisfying as it is vibrant.

  Pandan bush

Ingredients:

For Cendol Jelly

100 gm  rice flour

25 gm moong bean  flour

4-5 Pandan leaves

500 ml water

Salt a pinch

Ice cubes

Coconut Milk

400 ml coconut milk

100 ml  water

1Pandan leaf

Palm Sugar Syrup

200 gm  palm sugar

100 ml  water

1 Pandan leaf

 

Method:

In 100 ml of water, add pandan leaf pieces and boil and make an extract by crushing the leaves in water and straining it.

In a saucepan, mix rice flour, moong bean flour, water, pandan paste and salt.

Cook over medium heat, stirring continuously until the mixture thickens into a sticky translucent green dough.

Prepare a large bowl of iced water by adding ice cubes to chill.

Spoon the hot cendol dough into a potato shredder or a dough press and press it into the ice water to form short jelly strands.

Let the cendol cool and set in the ice water for 10-15 minutes.

In a pot, combine coconut milk, salt and pandan leaf.

Heat gently (do not boil) until warm and fragrant. Let cool.

In a small pot, combine palm sugar, water and pandan leaf.

Simmer until the sugar dissolves and the mixture thickens slightly.

Strain and cool.

Assembly

In a serving glass, layer some cendol jelly. Add 2-3 tablespoons of palm sugar syrup, and pour in the coconut milk. Top with shaved ice, sweet red beans and ripe jackfruit pieces.

 

 

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Spanish Churros- egg-less,

   

 

Ingredients:

1 cup water

1/2 tbsp white sugar

1/2 tsp salt

2 tbsp  veg. oil

1 cup all purpose flour

Oik to fry

For Cinnamon Sugar

1/2 cup white sugar

1 tsp cinnamon pdr

paper towel

spider spoon / strainer spoon

 piping bag

 

Method:

Combine water, 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil in a small saucepan and place over medium heat. Bring it to a boil and remove from the heat.

Stir in the flour, stirring until the mixture forms a ball and leaves the sides of the pan.

Heat oil for frying in a deep pan. Transfer the dough to a sturdy pastry bag fitted with a medium star tip.

Carefully pipe a few 5-6-inch strips of dough into the hot oil, working in batches to avoid crowding the fry pan.

Cook until golden. Use a spider spoon to transfer churros to a paper towel to drain.

Combine 1/2 cup sugar and cinnamon. Roll the drained churros in the cinnamon and sugar mixture. Serve warm.

 

 

 

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Injera Flatbread - Soft, fermented teff bread

Teff is available in brown and white colours that delivers a nutty and mild flavour. This tiny poppy seed-sized grain is called small millet in India, which is quite similar to ragi, as both belong to the same biological subfamily.       

 

Ingredients:

1 cup  teff flour

1/ 2 cup maida

1 tsp instant yeast

1/ 2 tsp salt

1/ 4 tsp baking soda

2 cups warm water

1 tbsp Apple cider vinegar

cooking spray / oil

plastic wrap 

Method:

In a large mixing bowl, combine Teff flour, Maida, instant yeast, salt and baking soda. Mix well. Stir in apple cider vinegar and warm water. Whisk vigorously into a smooth batter without lumps. Cover and set aside for 1 hour in a warm spot.

Preheat a 9” non-stick pan on medium heat for 5 minutes. Lightly spray the pan with the cooking spray. Pour 1/ 4 cup of the batter from the outer circumference of the pan and work in a spiral toward the centre. Tilt the pan to fill in any uncovered spots. Immediately cover the pan with a loose-fitting lid and let the Injera cook for  2-3 minutes.

Injera is done when the top is no longer shiny or wet and feels firm to touch.  Transfer the cooked injera to a plate and cover immediately with a kitchen towel or plastic wrap.

Stack the injera on top of each other to keep them moist and soft.

 

 

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Ethiopian Misir Wat -Spicy red lentil stew with Injera

 

If comfort had a flavour, it might just taste like Misir Wat. This Ethiopian red lentil stew, deeply spiced with a blend called Berbere, is bold, fiery, and soul-warming. Served alongside spongy, tangy Injera bread made from Teff flour, this dish offers a true taste of Ethiopia’s rich culinary heritage.

 Berbere is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds/ Yiu can substitute berbere with red chili powder.

  

Ingredients:

3 tbsp  Olive oil

1 onion

3 cloves garlic

1 tomato

2 tbsp  tomato paste

1 cup red lentils / masoor dal

1/ 2 cup water

Salt to taste

2 tbsp Berbere or red chili pdr to taste

2 cups vegetable broth

Method:

Wash and chop tomatoes, and crush the garlic.

Heat 2 tablespoons of olive oil in a large pot and add the onion, and cook for 5-6 minutes until soft and transparent.  Add garlic, tomatoes, tomato paste and add 1 tablespoon of berbere. Mix together and cook for another minute or so.

Add the red lentils, vegetable broth, 1/ 2 cup of water and a pinch of salt and bring to a boil. Reduce and simmer for about 40 minutes until the lentils are soft and tender.

Remove the lentils from the heat and stir in the remaining oil, Berebe, and if too thick, add some water. Taste and serve immediately with Injera. ( see the next post for the Injera bread recipe)

 

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Mixed veggie bowl with tofu and tempeh

 Indonesia’s beloved Gado Gado is more than just a salad—it’s a celebration of textures, colours, and bold flavours. With a mix of fresh and lightly cooked vegetables, crispy tempeh, and a luscious, spicy peanut sauce, this dish is a wholesome bowl of goodness that hits every taste note. It’s perfect for a quick lunch or a vibrant dinner that feels both light and satisfying.

 

 

Ingredients: 

For Peanut Sauce

100 gm peanut butter

4 tsp Soy sauce

1 tbsp Coconut sugar

2 tbsp lime juice

1 tsp Tamarind paste

2-3 tsp Chili paste

Tempeh

200 gm Tempeh- is a traditional Indonesian fermented soy product that's a popular plant-based protein source. 

3 tbsp  Soya sauce

2 tbsp lime juice

1 tbsp Coconut sugar

30 ml rice bran oil

Salad bowl

50 gm broccoli

50 gm beans

15 ml rice bran oil

1 cup Moong bean sprouts

1 corn on the cob

1/4 cup cucumber

6 lettuce leaves

6 radishes

1 carrot

coriander leaves

peanuts

 

Method:

 Mix all the sauce ingredients in a mixing bowl

Add enough cold water to achieve a thick sauce. Keep aside.

Boil a pot of water and add the Tempeh and simmer gently for 10 minutes. Drain and allow it to cool down. Cut the Tempeh into 0.5 cm slices and add them to the marinade for at least 30 minutes.

Heat 2 tbsp of rice bran oil in a small frying pan. Once the oil is heated, add the tempeh and fry it until brown on both sides.

Cut the broccoli and green beans into the same-sized pieces. Shave the corn kernels.

Heat the wok with a small amount of oil. Add the broccoli and stir fry for a minute, add beans and sprouts and stir fry for 2 minutes. Add the corn kernels and stir-fry for another minute.

Divide the raw and stir-fried vegetables between 2 bowls. Crush 1 tablespoon of salted and roasted peanuts for garnish. Drizzle with the peanut sauce and sprinkle with crushed peanuts and fresh coriander.

 

 

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Super Juice- Apple- Carrots, Beets

In the field of Chinese medicine, a juice that contains apple, beet, and carrot has, for centuries, been regarded as a "miracle drink", due to the wealth of benefits it provides for both mind and body. The wonderful effects of this drink and the simplicity of these common ingredients have made it a very popular remedy in many countries around the world. 

 

To prepare this drink you just extract the juice from each of the ingredients and mix it together. The vegetables and fruits should be fresh and the juice must be consumed immediately. Generally, the best time for drinking it is in the morning on an empty stomach.

The compounds in each of the juice's ingredients make it an extremely nutritious drink: 

 

 • Apples - This fruit is packed with beneficial antioxidants for the body as well as vitamins such as A, B1, B2, B6, C, E, and K. Apples also contain plenty of other nutrients, such as folic acid, zinc, magnesium, fiber, calcium, and iron. 

 

• Carrots - Carrots are known to be an excellent source of vitamin A, B1, B2, B3, C, E, and K. In addition, the carrot has huge amounts of niacin and pantothenic acid in it, which support the buildup of minerals such as calcium, potassium, magnesium, and selenium. 

 

• Beets - Beets contribute to cardiovascular health and provide nutrients such as vitamin A, C, B, iron, copper, magnesium, potassium, and other anti-aging compounds. 

 

The combination of these three powerful ingredients provide the nutrients needed to maintain a healthy body throughout the day, promote good health and prevent a variety of diseases.

The Benefits 

 

 

1. It's believed that the antioxidant compounds of this juice can help prevent cancers and restrict the growth of cancer cells, protecting them from the harm of free radicals. By doing this, they are preventing accumulative damage to the cells that may eventually evolve into cancerous formations. 

 

2. This juice is known to contribute to the health of different body organs such as the liver, kidneys, and pancreas, and prevent the onset of disease. It does this by purifying your body from toxins, thereby making the organs' jobs easier so there's less strain on them to perform. When organs like the liver don't have to work so hard, they stay healthy - and so do you. 

 

3. The beta-carotene and lutein present in carrots, coupled with the powerful properties of beets, help promote cardiovascular health. Furthermore, the properties of the apple help reduce cholesterol and keep blood pressure stable - two conditions that can potentially lead to heart problems. Combined, this juice is one of the best things you can do for your heart. 

 

 4. In Chinese medicine, this drink is associated with many skin health benefits. Regular consumption helps remove pimples and blackheads, moisturizes your skin, combats dryness, improves the appearance of wrinkles, and revitalizes old tissues.

5. Many people have testified that this juice provides excellent support to the functioning of the digestive system, especially for people who suffer from ulcers, intestinal problems, and chronic constipation. Drink it several times a day for regular bowel movements. 

 

6. The juice provides all the nutrients needed to maintain good cognitive functions, enhance memory, and promote concentration. In the long run, the ingredients in this juice may even help prevent the onset of some of the neurological diseases that occur with age.  

 

7. For people who work in front of a computer for long periods of time, drinking this juice regularly will moisten your eyes and help you avoid irritation, fatigue, and dryness. 

 

8. The combination of the vitamins and nutrients in these three foods is an excellent way to strengthen and stimulate the immune system. This is vital when it comes to fighting and preventing diseases, allergies, and infections. 

 

 9. The drink acts as a natural detoxifier that promotes blood purification and the elimination of toxins. As a result, the production of red blood cells, that carry oxygen to all of our body parts, increases – making sure our entire body stays healthy and ‘fed’. 

 

10. Women with intense menstrual symptoms can drink this juice to relieve pain, reduce inflammation, and prevent menstrual cramps.

 

 

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Red Lentil/ Masoor dal bread - Gluten free

Ingredient

Masoor dal /Red lentils, soaked	1 cup (200 g)
Water	1 cup (240 ml)
Garlic, minced	2 cloves
Dried oregano	1 tsp (2 g)
cumin pdr	1/2 tsp (1 g)
Salt	1/2 tsp
Olive oil	1 tbsp (15 ml)

 

Pro Tip: Always measure your ingredients carefully, especially when working with gluten-free recipes. Precision ensures consistent results every time.

Preparation

Preheat Your Oven

Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking. This step ensures even cooking and easy cleanup. If you don’t have parchment paper, lightly grease the baking sheet with olive oil instead.

Drain the soaked lentils thoroughly. Add them to a blender along with water, minced garlic, dried oregano, ground cumin, salt, and olive oil. Blend until the mixture is completely smooth. You may need to scrape down the sides a few times to achieve the right consistency.

Blending Tip: For the silkiest batter, blend in short bursts rather than continuously running the motor. This prevents overheating the machine and ensures a uniform texture.

Pour the batter onto the prepared baking sheet. Use a spatula to spread it evenly into a thin layer, roughly 1/4 inch thick. Aim for uniform thickness to ensure consistent baking. To avoid tearing the parchment paper, dip the spatula in water before spreading—it glides much easier.

Thickness Matters: If the batter is too thick, the bread may turn out dense. Too thin, and it might become brittle. Aim for a happy medium.

Bake Until Golden

Place the baking sheet in the preheated oven and bake for 20-25 minutes. Keep an eye on it—the edges should turn slightly golden, and the center should feel firm to the touch. Avoid opening the oven door frequently, as this can cause uneven baking.

Baking Tip: Rotate the baking sheet halfway through cooking to ensure even browning.

Remove the bread from the oven and let it cool for 5 minutes. Then, slice it into squares or rectangles. Serve warm or at room temperature. Cooling allows the bread to set properly, preventing it from falling apart when sliced.

 

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