Missi roti using Chana dal

Leftover chana dal makes delicious missi rotis the next day, for breakfast or for lunch. Serve them with a knob of butter on top, some creamy natural yogurt and a spicy mango pickle, with a cup of chai to wash it all down with. A traditional and easy breakfast. Missi rotis using leftover chana dal … Continue reading Missi roti using Chana dal

Courgette curry

A simple, easy to cook and delicious vegetable. Once you have the base done, it cooks pretty quickly - it really is worth cooking down the base as detailed below. 2 medium size courgettes, washed and sliced; 1 medium sized onion, finely chopped 1 tsp cumin seeds 2 green chillies, finely chopped 1 tbsp ginger … Continue reading Courgette curry

Aloo mattar (Potatoes and peas)

A simple, comforting dish that most people love. It's something that's grown on me over the last few years and I don't make it as often as I should. Aloo mattar aka potato and peas 6 medium sized potatoes, peeled and cubed 1.5 cups frozen peas 1 onion, finely chopped 2-3 green chillies, finely chopped … Continue reading Aloo mattar (Potatoes and peas)

Green beans stir fry with sesame

I have green beans on my list of 'must-eat' twice a week, so I find innovative ways of incorporating it into dishes. I chop up a batch into small pieces and pop them in the freezer, ready to use at any time. Spicy stir fried green beans with sesame seeds 1 small bag of green … Continue reading Green beans stir fry with sesame

Savoury Semolina pancakes

I love savoury breakfasts, and this recipe works well with my attempts to go vegetarian. Semolina pancakes with mixed vegetables for breakfast 1 cup semolina 1 cup natural yogurt (preferably a little sour or add 1/4 tsp lemon juice) 3/4 cup water Combine, cover and set aside for at least 30 minutes to help soften … Continue reading Savoury Semolina pancakes