Raspberry surprise chocolate cupcakes

These scrumptious cupcakes are both gluten free and vegan. To make a batch of 12 you will need the following:

1 cup almond meal
1 cup chick pea flour (besan)
1 cup soft brown sugar
1/4 of pure cacao powder
1/4 cup of oil
3/4 cup almond milk
1.5 teaspoons of baking powder
1/2 teaspoon baking soda
Pinch of salt
2 heaped teaspoons of egg replacer powder
1 teaspoon of vanilla extract


Raspberry compote*
1 cup of fresh or frozen raspberries
2 tablespoons of soft brown sugar
 * alternatively you can use a good quality shop bought raspberry conserve or jam

Chocolate icing
1 avocado
1 teaspoon of cacao powder
1.5 teaspoon of icing sugar


I always start with making the raspberry compote as I like it to be cool when I add it to the cup cake mixture. Place the raspberries in a saucepan and turn on the heat, cook the raspberries until they have softened and the juices have released and started to evaporate. Add the sugar; I like the mixture to be a little tart as it contrasts well with the chocolate cake, but if you prefer you can increase the quantity of sugar added. Cook until the mixture is glossy and has a jam like consistency. Set aside to cool.

Pre heat a fan forced oven to 180C and line a cupcake tin with paper cases. In a large mixing bowl add all the dry ingredients and mix well with a spatula, taking care to break any lumps in the almond meal or brown sugar. In a separate bowl mix the almond milk, oil and vanilla extract and add to the dry ingredients. Mix to form a smooth batter, taking care not to over mix.

Fill the lined cup cake tin with the cake mixture, placing enough mixture to fill each mould half way. Add one teaspoon of the raspberry compote and then top with the remaining mixture until the cup cake moulds are 3/4 full. Place in the oven and cook for 20 minutes.

Remove from the oven and place on a wire rack to cool. Once cooled you can either dust with cacao powder or icing sugar.

As a special treat, I often ice the cakes with a vegan icing. In the past I would have used vegan margarine, but now I use avocado instead which is so much healthier. However, you need to be careful to only ice the number of cakes you actually need as avocado tends to oxidise, not that you would notice with the cacao powder in it:)

To make the icing, finely mash one avocado (to frost about 4 cupcakes), so that there are no lumps and add the cacao powder and icing sugar and mix well.  Place the mixture in  a piping bag and pipe onto the cupcakes or use a palette knife to spread. Top with a fresh raspberry. Serve and enjoy.

Eggplant fritters (pakoras)

These fritters are the perfect snack for a lazy afternoon, especially if it is raining outside. They are even better served with a cup of hot chai.

You will need:

1 small-medium sized eggplant
1 cup chickpea flour
1/4 teaspoon ajwain  (bishops weed)
1/2 teaspoon of salt
1/4 teaspoon of chilli powder
2 small cloves of garlic grated
1/2 teaspoon of dried kasoorie methi (fenugreek leaves)
A pinch of baking powder
Approximately 3/4 cup of water
Oil to fry

Slice the eggplant into thin slices and season with salt and set aside. Make the batter by placing the chickpea flour in a large mixing bowl. Add the ajwain and  fenugreek leaves if using. They are not necessary but add to the flavour. You can add chopped coriander and green chilli instead if you prefer or keep it plain. Add the powdered spices and baking soda and mix. Gradually add the water to get a thick batter. You will need between 1/2 to 3/4 cup.

The pakoras are traditionally deep fried, but I use a non stick pan and panfry them.  Heat a non stick pan and add enough oil to cover the bottom in a thin layer. I use rice bran oil because of the high smoke point. Once the oil is hot but not smoking, dip the eggplant slices in the batter and place in the fry pan (being careful to place away from you). Do not overcrowd the frying pan. Cook both sides until golden brown and crispy. Serve hot with tamarind chutney.

Aloo Gobi (cauliflower and potato dry curry)

Not sure if any of you have watched Bend it like Beckham; in that movie it is Aloo Gobi that the Indian mother is trying to teach her tomboyish daughter to prepare. My mum did not have to make any such effort as I loved it so much that I sort of figured it out myself:). For this simple and delicious recipe you will need the following:

Cauliflower (I use an entire one, but you can use half and adjust the quantities of the other ingredients)
6-8 potatoes
2 onions
4 garlic cloves
2 green chillies
2 inch piece of ginger
2 tomatoes
1/2 teaspoon of turmeric powder
Salt and red chilli powder to taste
1/2 teaspoon of garam masala powder
1 black cardamon
1 inch piece of cinnamon bark
1 bay leaf
Handful of chopped coriander
2 tablespoons of oil

Method

Prepare the cauliflower and potatoes by cutting the cauliflower into florets. I also use most of the stalk, just cut it into thin pieces (about the same size as the florets). Peel and cut the potatoes into eights. Wash and drain the vegetables and set aside. Cut the onions and tomatoes in a medium dice and finely chop the ginger, garlic and chillies.

In a large wok or skillet, add the oil and the whole spices. Allow the oil to infuse with the whole spices for 30-40 seconds and add the onion, ginger, garlic and chillies. Cook until the onions are translucent. Add the cauliflower and potatoes and mix to ensure they are all coated with the oil and onion mixture. Cover and cook on a low heat for 10 minutes. Ensure the lid is tight fitting as this locks in steam, which  cooks the cauliflower and potatoes. Uncover, stir and add the tomatoes along with the salt, turmeric and chilli powder. Cover again and cook for a further 10 minutes. At this point the potatoes and cauliflowers should have been cooked through. If not, cook for a further 5 minutes, until they are tender.  Add the garam masala and increase the heat, until all the moisture has evaporated. Be gentle while stirring as the cooked cauliflower breaks easily. Add the chopped coriander and serve hot with a flat bread of your choice.

Gluten free, vegan, walnut brownies

These brownies are so decadent that you won't even realise that there is no gluten, eggs or dairy in them.

Ingredients

1/2 cup almond meal
1/2 cup chick pea flour
1/2 cup brown sugar, firmly packed in (I prefer less sugar, but you can increase the quantity to 3/4 cup if you prefer)
1/4 pure cacao powder
3 heaped teaspoons of egg replacer powder
1/2 cup (10 whole) of chopped walnuts
1/4 cup oil
1/2 cup almond milk
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon of ground coffee

Method

Preheat a fan forced oven to 175 C. In a large mixing bowl add all the dry ingredients (except the chopped walnuts) and mix well with a spatula, taking care to break up any lumps in the almond meal or brown sugar. Add the chopped walnuts. I prefer to use walnuts in their shells, which I de-shell myself as I think the nuts are fresher this way as the skin does not go rancid and eliminates the step of roasting the nuts. Mix to combine.  In a smaller bowl, mix together the wet ingredients and then add to the dry ingredients to form a thick batter. Take care not to over mix. Pour into a lined baking tray/ brownie tin. I use aluminium foil to line as it is easier to press into the corners and it also allows me to take the brownies out easily while still warm.

Place in the oven and cook for 20 minutes. Turn off the oven and allow to cool in the oven for 10 minutes, and then take them out.  Set aside for 10 more minutes and then cut into squares while the brownies are still warm. Enjoy them warm or cold with a simple dusting of icing sugar. The brownies keep well for 3-4 days, if your friends and family do not polish them off sooner.

Quick and easy tomato soup

This is a really quick, easy and delicious tomato soup, perfect for a cold evening when you have no energy, time or inclination to cook. It is as fast to prepare as a packet soup without any additives or nasties added.

Ingredients

1 bottle of passata (700-750 ml bottle of Italian tomato puree, you can also use normal puree or tomato paste and increase the amount of liquid used. Check the ingredients to ensure there are no additives.)
2.5 cups of stock or water
Salt and pepper to taste

In a sauce pan add the tomato puree and the stock/ water and bring to a boil. Season with salt and pepper and lower the heat and simmer for 5-6 minutes stirring occasionally. Once the preferred consistency is achieved, ladle into bowls. I garnish with a little vegan margarine and use cut up corn crisp bread as croutons and also serve some on the side instead of dinner rolls.

Turkey mince chilli con carne

Traditionally chilli con carne is made with minced beef, but since it is a potential allergen I use lamb mince or as with this recipe turkey mince instead as it is a healthier alternative to red meat.

Ingredients (to serve 4-6)
500 gms turkey mine
1 cup/ can of red kidney beans
1 cup/ can of corn kernels
1 can of diced tomatoes or 4 tomatoes chopped
2 green chillies
2 onions
5 cloves of garlic
1 teaspoon each of cumin and coriander powder
1 teaspoon of cacao powder
Salt and chilli powder to taste
1/4 cup of chopped coriander
2 tablespoons of oil

I start with soaking the 1 cup of dry kidney beans and then cooking them until tender. I reserve both the beans and the cooking liquid as it adds a great flavour and colour to the final product.

In a large skillet, add the oil and fry the chopped chilli, garlic and onions until the onions are translucent. Add the turkey mince and mix well, using the back of the spatula to break down any lumps. Once the meat is browned, add the tomatoes followed by the salt. continue to cook on a low heat for about 10 minutes and then add the corn and the kidney beans. Mix well and add the cooking liquid from the kidney beans a little at a time. If using canned kidney beans, just add some water or stock (if available). Add the remaining spices and cacao, mix and simmer for a further 10 -15 minutes, adding more liquid if required. Add the chopped coriander and serve hot with rice or corn tortillas and a side of guacamole. Any left overs can be frozen or can be used as a topping for nachos.

Guacamole

Up until recently I did not really eat avocado, but since it is a great meal/snack option for babies, I always have some at home and often make guacamole, which I use as a spread or as an alternative to sour cream.

You will need:

1 avocado
2 spring onions (you can also use half a spanish onion)
1 small tomato
Juice of 1 lime
Salt to taste

Method

Scoop out the avocado flesh with a spoon and roughly mash it before adding the chopped spring onions (I use both the white and green parts), tomatoes, salt and lime juice. You can also add some chopped green chili/ jalapeno and coriander if you prefer. Mix well and serve. It is best to make it just before serving.

Khiarshoor (pickled gherkins)

Armenians love to pickle everything from okra to herbs and everything in between. Pickled gherkins are the most common and a favourite in our household. There was a time when we would buy jar after jar until my mother in law told me how easy it was to make them.

There are two types of Khiarshoor, one picked in brine and the other in vinegar. I like to pickle mine in vinegar as I prefer the tangy, sour taste, but if you want to pickle in brine, all you need is boiled water which has been cooled to room temperature, copious amount of salt and the gherkins. Place them in a sterilised glass jar and set aside for 7-10 days. It is as simple as that.

For my version, I have used the following:

500 gms of gherkins
1 bay leaf
1 red chilli
2 cloves of garlic
1 tablespoon of yellow mustard seeds
1/4 cup of rock salt (use less if using normal salt)
Few springs of coriander
White vinegar to fill up the glass jar

Sterilise a medium sized glass jar (I often use the top rack of the dishwasher or wash and then dry the jar in a warm oven) and add some salt and mustard seeds to the bottom. Pack in the gherkins, chilli, bay leaf and garlic cloves. Add the remainder of the salt and mustard seeds and place the coriander springs on top. I do not add any sugar, but if you prefer the sweet and sour variety you can also add some at this point. Fill up the jar with white vinegar and close tight and set aside for 7-10 days. Enjoy as a side with kebabs or add to salads, dips, wraps etc.

Sago and potato cakes (sabu dana vada)

This is a really simple recipe that can be used as a snack or appetiser or make them small and serve them as canapes.

Essentially, you need to use equal quantities of soaked sago (tapioca) and mashed potatoes and spices and flavourings of your choice.

To make 15-16 medium sized patties, I used the following:

1 cup of sago, soaked for a minimum of 2 hours
6 medium sized potatoes, boiled and mashed
1 teaspoon of grated ginger
1 green chili finely chopped
4-5 tablespoons of chopped coriander
1 teaspoon of cumin powder
Salt and chili powder to taste
Oil to fry

Drain the soaked sago in a colander to get rid of the excess moisture and add to a mixing bowl along with the boiled and mashed potatoes. I mix the two together and keep some aside at this point to make little patties for my baby. To the rest of the mixture I add the remainder of the ingredients. The base is very versatile, so you can add other herbs and spices if you prefer. Chives, spring onions, garlic etc. work very well as well.

Mix well and shape into medium sized patties. You can deep fry them if you prefer, but I just pan fry them in a non stick pan. I use a small quantity of rice bran oil, and cook both sides on a low heat first, pressing down on the patties with a spatula to ensure good even contact. I then increase the heat towards the end which results in a really crisp outside and soft interior. Serve hot with tamarind chutney or mint chutney or even tomato ketchup or barbeque sauce. You can also use them as fillings for wraps.

Easy chilli sambal (chilli oil)

I love Asian food, and cook it at least once a week and used to have a large supply of different varieties of soy sauce and sambals. However, ever since I have started my elimination diet, I have had to cut them out. I compensated by adding other flavours, however now that I am trying to serve the same meal to the entire family, I have had to eliminate chilli as well to make it baby friendly. That is where this sambal comes in. I have made it in the past to use up the abundance of chillies in my garden. However, now I make it at least once a month and add a little to my meal to give it the extra bite and heat.

You will need

150 gms of red chilies (I use a combination of small and long red chilies to balance the heat, you can also use dry chillies -  just rehydrate them in vinegar or water)
1 head of garlic (about 25 gms)
2-3 tablespoons of oil
3 tablespoons of sugar
2 tablespoons of vinegar
1 teaspoon of salt

Method

Peel and smash the garlic and take the stalks of the chilies and cut them in half. Mince them in a food processor or use a pestle and mortar. In a frypan, heat up the oil and add the the chilli garlic mixture. Cook for 10-15 minutes, stirring often. Add the salt, vinegar and sugar (you can adjust the quantities depending on your preference and the heat of the chilies). Cook some more, stirring often (as the sugar can burn) until the oil separates from the chillies. Cool slightly and store in an air tight container in the fridge. This sambal can be added to soups and stir fries during the cooking process or as a condiment on the side. The oil is also full of flavour and can be used as a chilli oil.

Sweet and sour tamarind chutney (imli ki chutney)

This is a very simple, versatile and delicious Indian condiment. It is often served with samosas, pakoras or other fried snacks as well as dahi vada (lentil fritters in yoghurt) and chats. When I was growing up, my mum always had a jar in the fridge; while I don't always manage to do that, I make it as often as I can.

You will need the following:

220 gms of jaggery (this is unrefined sugar, similar in appearance to palm sugar and can be bought in all Indian grocers. If unavailable you can use brown sugar, though jaggery or gur as it is called in hindi should be the first preference.
100 gms of Tamarind (imli, which can be found in Indian and Asian grocers. Use the pulp, that comes in a block and not the concentrate)
1 inch piece of ginger
1 teaspoon of salt
1/4 teaspoon of red chili powder
550 ml of water

In a saucepan, add the jaggery, tamarind and water and turn on the heat. Smash the ginger with the back of a knife and add it to the mixture. Bring to the boil, stirring often to ensure the jaggery dissolves in the water. Once the mixture has come to a boil, reduce the heat, add the powdered spices and simmer for 20-25 minutes. The chutney would have reduced to half by this point. Taste the chutney and adjust it to your preference. This combination of quantities works for me, but add more jaggery if you want it sweeter or tamarind if you prefer it sour. You can also add more water or reduce the chutney further to get the consistency you prefer. Sometimes, I also add dates which adds sweetness as well as a little texture. Allow to cool slightly and strain well through a metal sieve, making sure you get all the chutney and only a very dry pulp is left behind. As a kid, I would even polish off the pulp, only leaving behind the tamarind seeds, but you can discard it, or if you feel you have not been able to strain it well, reboil it with a little bit of water and strain again. The chutney will thicken as it cools. Store in a glass jar in the fridge. Will easily keep for a month if you don't find excuses to use it up sooner:)

Gluten free flat bread with fenugreek

This flat bread is inspired by the Thepla, which is a flavoured flat bread in Gujarati cuisine. It is traditionally made with bajra (millet flour) and methi (fenugreek leaves) and the dough is brought together with yoghurt and milk. My version is dairy free and to make it you will need the following:

1 cup of millet flour (bajra/bajri)
1/2 cup of chopped methi (fenugreek either fresh or frozen)
1/2 cup of warm water
1 tablespoon of sugar
2 tablespoons of oil
1 clove of garlic finely chopped
2 spring onions finely chopped
1/2 teaspoon of salt
1 green chilli finely chopped

I have used fresh methi from my garden but you can also use frozen methi (you will need to reduce the quantity of water used). Pick the methi leaves and finely chop them along with the spring onion, chilli and garlic.

In a mixing bowl add the millet flour and salt and mix. Add the methi and other chopped ingredients. Mix the sugar in half a cup of warm water and use it to bring together the dough adding the water gradually until you get he right cinsistency. You might think it a bit odd to add sugar to a savoury bread, but it is definitely required (especially as we are not using yoghurt) as both the fenugreek leaves and millet flour have bitter undertones and the sugar helps balance it. Knead the dough briefly and shape into small balls.  Roll out each dough ball into a circular shape on a flat surface with a rolling pin. You can dust the rolling surface with the millet flour to stop the bread from sticking. Cook on a hot tava or fry pan adding a little oil while cooking each side.

Enjoy warm with dal or dry curry or on its own with a pickle or chutney of your choice.

Khoresth lepi (lamb with bengal gram lentils)

This is another staple dish of the Armenian and Iranian cuisine, and since it has dal and is really easy to make, I have adopted as well as adapted it to my taste buds :)

To serve six, you will need the following:

2 cups of bengal gram/ chana dal washed and soaked
500-600 gms of lamb (I used a combination of rump steak and chops)
2 onions chopped
4 cloves of garlic chopped
2 tomatoes chopped
1/2 teaspoon of turmeric
Salt and chilli powder to taste
1 teaspoon of meat masala (prepared spice mix found in Indian and middle eastern stores)
1 bay leaf
4-5 dry limes (whole limes or lemons which have been dried. They are the key ingredient in this dish as they infuse the entire dish with a tangy flavour. They can be found in middle eastern stores or you can dry some yourself as long as you do not live in a humid environment)
2 tablespoons of oil
6-7 cups of water


In a pressure cooker or heavy based saucepan, add the oil and bay leaf followed by the onion and garlic. Cook until the onion is translucent and starting to colour. Add the meat and cook on a high heat to seal the juices. Add the chopped tomatoes followed by the washed, soaked and drained lentils. stir to mix well and add the powdered spices. Add the dry limes, I like to keep some whole and smash the others so that the lime flavour permeates the entire dish while cooking. Add the water and close the pressure cooker and allow it to come to full pressure on high heat. Reduce the heat and cook for a further 3 whistles. Allow the pressure to subside before opening the pressure cooker. If using a saucepan, cook until the dal and meat are tender. If you are using a cut of meat that requires more cooking, give it a head start and only add the lentils when the meat is half done.

I always add some chopped coriander and generally serve this with plain rice.

Allergen free vegan brownies

I have tried to avoid all of the common allergens from these brownies. This recipe has been made with millet meal (which is a gluten free grain flour that has a slightly bitter undertone) but chick pea flour or brown or white rice flour works equally well. I make a small batch for myself as otherwise I end up eating it all - the ingredients below will make 8 medium sized brownie squares which will easily keep for 2-3 days in an air tight container.

You will need the following:

1/2 cup of gluten free flour (millet/ rice/chick pea flour or shop bought gluten free all purpose flour)
1/2 cup of soft brown sugar
1/4 of pure cacao powder
2 heaped teaspoons of egg replacer powder
1/4 rice bran oil
1/4 cup rice milk
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of vanilla extract

Method

Mix all the dry ingredients in a bowl (including the egg replacer powder). In another large bowl mix the oil, rice milk and vanilla extract and then gradually add the dry ingredients. Mix well and transfer into a small baking tray/ foil container. I often use a lined loaf tin -  this allows the brownies to rise a bit but they do sink when cool.

Place in a pre heated oven (175C) for 18-20 minutes. Cool in the oven for about 10 minutes and cut into squares while still warm. Dust with icing sugar or cacao powder and enjoy with a cup of coffee or as a desert with berries and vegan custard or chocolate sauce.

Asian inspired vegetable and rice noodle soup

This is another one of the recipes in my repertoire that I cook when I want something quick and easy.

Ingredients (to serve 4)

1litre of vegetable or chicken stock
2 packets of rice noodles (400-450 gms)  (I have used the fresh variety which I rinsed in water to separate before adding to the soup)
1 can of sweet corn kernels drained
4 cloves of garlic finely chopped
1 inch piece of ginger finely chopped
1 red chilli finely chopped (optional)
3 carrots diced
1/2 cup of chopped beans
1/2 cup of peas
Handful of coriander springs
1 lime
Salt and pepper to taste
1 tablespoon of oil

Method

In a large saucepan, heat up the oil and add the ginger, garlic and chilli (if using). cook for about 1 minute and add the fresh vegetables. In my case only the carrots were fresh and the beans and peas were frozen so I reserved them for later. Cook the carrots for 2-3 minutes and then add the stock. Continue to cook the carrots in the stock, once it comes to the boil, simmer and add the corn kernels followed by the frozen vegetables and rice noodles. Season with salt and pepper and allow the soup to come to a boil again. Simmer further for 2-3 minutes and add the chopped coriander and lemon juice. Serve hot and garnish with coriander and slices of fresh lime.

Quick and easy minestrone soup

As soon as there is a nip in the air, I start making soups for our evening meal at least 1-2 times per week. This version of the minestrone soup is one of my favourites as it is really quick and simple to prepare and is also healthy and delicious.

To serve 4, you will need the following:

1 litre of stock (I have used a good quality shop bought vegetable stock with no preservatives or additives, but you can make your own or use chicken stock if you prefer)
1 bottle (720 ml) of passata (Italian tomato puree, which is a bit runny, you can choose to use can tomatoes, or fresh, but will need to increase the cooking time)
1 cup of rice pasta
1 can of beans/ chick peas
assortment of vegetable ( about 2 cups)
3 cloves of garlic
Small bunch of basil and chives
Salt and pepper to taste
1 tablespoon of olive oil

Method

This is more of an assembly job than cooking, and that is why it is so quick to make. I start with 1 tablespoon of oilve oil in a large saucepan, to which I add the finely chopped or minced garlic cloves. Fry for 30 seconds and add the vegetables (I used 2 carrots, 1 green and 1 yellow capsicum). Fry the vegetables in the oil for 2 minutes and then add the stock and passata. Bring the mixture to the boil and add the pasta. Once the pasta is nearly done, add the can of drained and rinsed beans of your choice. I used chick peas. Simmer, until the pasta is cooked. Season with salt and pepper and add the fresh herbs.

Ladle into large bowls, sprinkle over some more herbs and drizzle with olive oil and enjoy a hearty meal.

Chana ki dal

Dal chawal (lentils and rice) are the corner stone of Indian cuisine, and for me they are not only comfort food but a life saver as in my house they do double duty as both baby and adult food.

Ingredients (serves 4-5)

(For the dal)

2 cups of channa dal (washed and soaked for at least 30 minutes)

1onion

4 large cloves of garlic

1 inch pice of ginger

8 cups of water

1/2 teaspoon of salt

1/2 teaspoon of turmeric

(For the tarka)

1 onion

1 teaspoon of garam masala powder

Salt and chilli powder to taste

2 tablespoons of oil

Chopped corriander for garnish

Method

In a large saucepan or pressure cooker (if you have one) add the channa dal, along with the chopped onion, ginger, garlic, salt and turmeric powder with the water. Cook on a high heat, until the pressure cooker reaches full pressure of the contents of the saucepan come to a boil. reduce the heat and continue cooking for a further 3 whistles or until the dal is cooked through.

At this point, I set aside some dal for my little one, and blend it with some plain rice for a nutritious protein packed meal. 

For the adult version, I prepare the tarka by heating some oil in a fry pan and adding a chopped onion. Fry the onion on high heat, stirring occasionally to stop it from burning. The idea is to fry and brown the onion. Once the onion is golden brown, add the salt, chilli powder and garam masala. Turn off the heat and add the tarka to the cooked lentils. Add chopped coriander and serve hot with rice or flat bread and a simple salad of chopped onion, cucumber and tomato seasoned with salt and lime juice.

Tacos with lamb and kidney beans

I buy the normal super market variety of Tacos, making sure that no nasties or allergens have been added. In fact, the ones I buy do not even have salt added to them -  just corn flour, vegetable oil and water.

You will also need the following ingredients:

500 gms of minced lamb or lamb strips
1 cup of kidney beans (which I soaked overnight and boiled) or 1 can of kidney beans
2 medium sized onions
2 tomatoes
1 green capsicum
2 tablespoons of tomato paste
5-6 cloves of garlic
1 jalapeno
Small bunch of salad leaves
Handful of coriander springs
1 avocado
1 lime
2 tablespoons of oil
salt and chilli powder to taste
1 teaspoon each of cumin and coriander powder
a little water

Method

Finely chop the onion, jalapeno and garlic. You can also use a food processor. Add oil to a frying pan/skillet. Once the oil is warm, add the onion, ginger, garlic and jalapeno chlli, and cook until the onions turn brown. Add the lamb and cook on a high heat to seal the meat. Add the two tablespoons of tomato paste with 3-4 tablespoons of water and mix well. Add the powdered spices and continue cooking on a low heat for 5 minutes. Add the capsicum and tomato (cut in small cubes or strips, to match the type of meat used) and cooked kidney beans and cook for a further 5 minutes. If using minced lamb, you can allow to simmer on a low heat, while you prepare the other ingredients. however, if you used strips, turn the heat off as overcooking will toughen the meat. Add the fresh coriander before serving.

Heat the tacos in a 180C oven for 5 minutes. Wash and dry the salad leaves. In a bowl, mash the avocado. Season and add the juice of 1 lime.

To assemble, add some salad leaves in the bottom of each taco; fill with the lamb mixture and top with the avacado. The salad leaves add crunch and protect the tacos from getting soggy too quickly and the avocado and lime add a refreshing, creamy zing.

Aloo methi (potatoes and fenugreek)

This is very simple and healthy Indian dry curry or sabji. The literal translation is potatoes and fenugreek leaves and since fenugreek leaves  (like most green leafy vegetables) are full of health benefits  and have the added advantage assisting lactating mothers, I try and have it at least a couple of times each month.

Ingredients
6-8 medium sized potatoes
1 large bunch of fenugreek leaves (you can also use a bag of frozen fenugreek leaves, which is what I have done in this instance)
1 onion
3 garlic cloves
1 inch piece of ginger
1 green chilli
salt and chilli powder to taste
1/2 teaspoon of turmeric
oil for cooking

Method

Peel the potatoes and cut them into cubes. If using fresh methi (fenugreek leaves), pick out the leaves and wash them well. I generally grow the fenugreek in my veggie patch (weather and season permitting) as it is hard to find in Melbourne, but also keep a couple of frozen bags in the freezer, which can be found in most Indian grocers.

Finely chop the onion, chilli, garlic and ginger. In a wok, add about two tablespoons of oil and add the onions, ginger, chilli and garlic. Fry for 3-5 minutes until the onions are translucent and add the potatoes. Fry for two minutes on high heat stirring to ensure all the potatoes are coated in the oil. Cover and cook for 10-15 minutes on a low heat. Once the potatoes are semi cooked, add the salt, chilli powder and turmeric, followed by the frozen methi ( if using fresh, you will need to add it sooner). Stir and cook covered on a low heat for a further 5-7 minutes.

Serve warm, it is best enjoyed with flat bread

Gluten free flat bread

This bread is the result of necessity, being Indian, flat breads, be they Chappati, Paratha or Naan are a staple part of our cuisine. And though I do not miss wheat based bread as such, I did miss having flat bread especially with certain dry curries which cannot be served with rice and are perfect with flat bread.

This particular bread is inspired by the misi roti, I remember my grand mother used to make it, but I think  generally equal quantities of chick pea flour and wholemeal wheat flour is used.

So I tweaked the recipe and made it with rice flour and chick pea flour and while the results were pretty good (for a gluten free bread) I felt the end result could be improved. The bread could be softer and moister. So I experimented with potato flour, and I am really glad that I did as the results are superb. The dough is pliable, and the bread can be rolled out just like a chappati and is soft and moist.

Ingredients
1 cup of chick pea flour
1/2 cup of potato flour
3 tablespoons of oil
1/2 teaspoon of salt
approximately 80 ml of water
1 teaspoon of ajwain (bishops weed, it adds a great flavour but is optional)

In a large mixing bowl, mix together both the chick pea flour and potato flour to ensure there are no lumps. Add the salt and ajwain (if using) and mix well. Then add the oil and the water gradually to bring the mixture together into a dough. You may not need all the water, on the other hand you may need a little more, it all depends on the moisture content in the flour. Once you have a smooth dough, set it to rest for 10 minutes, and then shape into small balls. Roll out each ball into a round shape on a flat surface with a rolling pin. Use some potato flour to dust the rolling surface to make the rolling easier and to stop the bread from sticking. You can do it free hand or use a round pastry cutter or bowl to get the shape you want. Pan fry in a tava (traditional Indian utensil for cooking flat bread) or crepe pan or fry pan cooking both sides. For a crispy result, use a little oil on each side when frying the bread.

Best enjoyed fresh and warm but can be stored for a couple of days in an air tight container and reheated before use.

Vegan, no cook halwa balls

This is the simplest halwa recipe ever. Whenever, I am craving a sweet treat but do not have the time or energy to make anything, I whip this up. These halwa balls are middle eastern inspired as the base ingredient is tahini -  sesame seed paste (which can be found in the health food section of most supermarkets as well as middle eastern grocery stores).

You will need the following

Tahini
Honey
Almond meal (optional)
Chopped nuts (optional)

Essentially, you are mixing equal quantities of honey and tahini together. You might think that this may not work as the tahini is a bit runny, but as soon as you start mixing in the honey it seizes. At this point I also add in equal quantity of almond meal, but you can leave it out if you want this to be nut free. Mix well, shape into little balls and roll them in chopped nuts or sesame seeds. For the quantity shown in the photograph, I used three tablespoons of honey, tahini and almond meal and rolled them in different nuts - pistachios, hazelnuts, cashews, almonds, walnuts, mixed nuts and sesame seeds. If you prefer, you can completely leave out this step and serve them plain or rolled in toasted sesame seeds or shredded coconut. Refrigerate if possible, as this helps to set the halwa, but they can be eaten straight away as well.

Enjoy these easy and healthy (sesame seeds are full of calcium and great for individuals who are on a non dairy diet) sweet treats any time of the day.

Pumpkin rice

I generally make this rice for my baby, but it can easily be a family meal as well, just adjust the quantities, add some salt and pepper and pronto you have a cross between a kichdi (Indian savoury rice porridge/ congee) and risotto that everyone in the family can enjoy

Ingredients
1/2 cup of rice
1 cup of butternut pumpkin roughly chopped
1 teaspoon of olive oil
1 small clove of garlic
1 tablespoon of chopped onion
3 cups of water
A pinch each of salt, turmeric and cinnamon.

The ingredients here have been dictated by things I have already introduced to my baby, or am trying to introduce, like the cinnamon. I also always try and add a pinch of turmeric due to its health benefits -  it is considered to be an anti inflammatory and anti bacterial however, you can choose to leave it out.

Method

Finely chop the garlic and onion. In a pressure cooker (makes life so much easier, if you do not have one, you may consider investing in one and the basic ones are very affordable and last a long time, if not, just use a saucepan and cook covered until all the ingredients are cooked through) add the olive oil and fry the onion and garlic for 1 minute. Add the pumpkin pieces, washed and soaked rice and stir for two minutes to ensure all the rice is coated in the oil. Add the spices if using and 3 cups of plain water. Close the pressure cooker and allow it to come to pressure on high heat. Reduce the heat and allow it to come to pressure again. Do not open the pressure cooker and allow the pressure to subside naturally, this ensures the rice keeps cooking and you end up with a thick, creamier dish similar to a risotto, without any of the hard work of adding and stirring in the stock one ladle at a time.

Open the the pressure cooker and stir the rice to break up the pumpkin pieces. If the consistency of the rice is not to your liking you can add some more water to thin it down or cook on high heat to thicken the rice.

Refrigerate or freeze any unused portion for later. If serving to adults, season with a grinding of salt and pepper, add some chopped chives and drizzle over some extra virgin olive oil.

Sweet and sour chicken

Sweet and sour chicken is a chinese takeaway staple, but generally it is greasy, laden with msg, loads of corn flour and who knows what else. My version is a healthier, lighter and delicious version.

The ingredients below will serve 4-5.

Ingredients

600 gms of chicken thigh fillets cut into strips

2 spanish onions sliced

1 green capsicum sliced

1 yellow capsicum sliced

4 small to medium carrots sliced

1 cup of fresh pineapple or 1 small can of pineapple 

6 cloves of garlic minced

Small piece of ginger finely chopped or grated

2 red chilies finely chopped

Juice of 1 orange

Juice of 1 lemon

3 heaped tablespoons of tomato paste

2 tablespoons of black strap molasses

1 tablespoon of raw/ brown sugar

2 tablespoons of apple cider vinegar (or any other vinegar of your choice)

3 tablespoons of potato flour

3 tablespoons of oil

salt, chilli powder and pepper to taste

Method

Add the chicken strips in a mixing bowl and cover with the three tablespoons of potato flour. I also season the potato flour with a little salt. Once all the chicken strips are coated well, heat a non stick fry pan and add two table spoons of oil. Pan fry the chicken on high heat, cooking both sides, we are not after a lot of colour here. The idea is to seal the chicken and the potato flour helps to crisp it and then also thickens the sauce when added to the vegetable mix. Pan fry all the chicken in small batches ensuring that you never crowd the frying pan.

Once all the chicken has been pan fried, place it on kitchen towel and set aside for later.

In a wok or the same fry pan if it is big enough, add 1 tablespoon of oil. I always start with the carrots first as I like them a bit more cooked than the remaining vegetables, but you can choose to start with the other vegetables or with the ginger, garlic, chilli and onions.

Once, you have given the carrots a 3-5 minute head start, add the other vegetables (reserving the pineapple), stir fry on a high heat stirring occasionally to ensure the vegetables do not burn.

In a small mixing bowl, mix the tomato paste, molasses, vinegar, sugar, salt, chilli powder and pepper with 150 ml of water. Taste, to ensure the sauce is well balanced, if you need to add more of anything adjust it to your liking, though remember the orange and lemon juice are yet to be added. Once the vegetables have softened add the sauce and mix, add the chicken strips and pineapple chunks and ensure they are well coated. Next add the orange juice and simmer the sauce until it thickens and has the right consistency. Take off the heat and add the lemon juice and coriander. Serve immediately as the chicken will go soggy the longer it sits in the sauce.

I choose to serve it with plain rice.

Goat Biryani (cheat's version)

I have called this biryani the cheat's version as that's what I think it is. Since I am not eating dairy I have completely skipped the step of marinating the meat in yoghurt and have also opted for cooking the meat in a pressure cooker to cut down the cooking time. Despite, the omissions/ shortcuts, the results are yummy and definitely well worth the effort.

Ingredients (to serve 6-8)

For the meat
1 kilo of goat meat on the bone cut up into small pieces
500 gms of boneless goat meat cut into cubes
4 large onions
12 cloves of garlic
Thumb size piece of ginger
2 green chillies
2 tablespoons of tomato paste
2 bay leaves
2 black cardamom
5 green cardamom (crushed)
1 finger size piece of cinnamon bark
5 cloves
5 black pepper corns
A small piece of mace
1/4 teaspoon of grated nutmeg
2 teaspoon of black cumin seeds
Salt and chilli powder to taste
1/2 teaspoon of turmeric
2 teaspoon of ground coriander and cumin powder
10 prunes
6-8 medium sized potatoes

Note: you can also choose to use shop bought biryani masala

For the rice
5 cups of good quality basmati rice
1 teaspoon of saffron
1 bay leaf
2 cloves
5 black pepper corns
1 stick of cinnamon
1 black cardamom
2 green cardamom (crushed)
1 piece of mace

For the garnish
1 onion
2 tablespoons of oil
Juice of 2 large lemons

Method:

Finely chop the ginger, garlic and chillies and slice the onions. In a pressure cooker (if using one) or large skillet/ wok, add the oil. Once the oil is slightly hot, add the whole spices and cumin seeds, allow the spices to infuse the oil -  about 30 seconds and then add the chopped ginger, garlic, chillies and sliced onions, cook until the onions are translucent. Add the meat on the bone, and seal the meat. Then add the boneless meat and cook on a high heat for a couple of minutes. (I use a combination of boneless and meat on the bone for maximum flavour and taste). Add the tomato paste, 1 cup of water and all the powdered spices and mix well. I have not added khus khus (white poppy seeds) as they are a known allergen, but if you prefer you can add two tablespoons of rinsed khus khus at this point. Add the peeled potatoes and prunes and close the pressure cooker and allow it to reach full pressure. Turn the heat down and allow it to come to pressure/ whistle a further 3-4 times. Turn off the heat but do not open the pressure cooker, allow the meat to cool in the pressure cooker while the pressure subsides.

In a large (big enough to fit the rice and meat) heavy bottomed pan, add about 5 litres of water along with the whole spices. Once the water comes to a rapid boil, add the washed and soaked rice.  Continue to cook the rice on a high heat until it is halfway done. Then drain and rinse the rise. At this point remember to set aside about 2 cups of cooked rice in a bowl to which we need to add the saffron (which has been infused in a little hot water) and mix gently.

Now we can start assembling the biryani. In the same large, heavy based pan used to cook the rice, add some oil followed by some plain rice, the meat mixture, some saffron rice and continue until all the meat and rice has been used up. About three layers of each (depending on the depth of the saucepan) is good. The last layer (topmost) should be of saffron rice. Cover with a tight fitting lid that has been encased with a tea towel. Place a tava/ diffuser or fry pan on a low heat and place the saucepan with the biryani on it, this prevents the bottom of the biryani from burning. Allow to cook for 20-30 minutes on very low heat.

Prepare the garnish by finely slicing a spanish onion and frying it until it is crisp and golden brown.
Before serving the biryani, sprinkle with the fried onions and add the lemon juice. You can also garnish with hard boiled eggs and chopped nuts if you prefer.

Serve hot, making sure you get a bit from every layer.  Savour every bite and believe me it is even better the following day.

Rice noodles with stir fried vegetables

Ingredients

1 packet of dry rice noodles (200 gms)
2 onions
3 carrots
1 green capsicum
1 yellow capsicum
4-5 cloves of garlic
1 inch piece of ginger
4 spring onions
1-2 fresh red chillies
Handful of coriander springs
Salt to taste
Chilli powder to taste
1 tablespoon of molasses
Oil to cook
Lime halves to serve

I love asian food, and while at uni, i was a regular at many restaurants in Melbourne's Chinatown, that is until I moved in with two Chinese girls and learnt how simple Chinese food was to make at home and as a added bonus was so much healthier. Since then I have significantly expanded my Asian repertoire but cooking without soy and sea food has been hard. But where there is a will, there is always a way, and I am glad to say, while I have not found substitutes for soy sauce, I have managed to cook delicious meals without it with a little bit of creativity. I think the real challenge when cooking without key ingredients is to make the food look and feel the same. Soy sauce gives Asian meals saltiness and colour along with flavour. While I can't do much about the flavour (except make up for it by using other ingredients) I get the saltiness from salt and the colour from adding molasses - which also adds a touch of sweetness to a dish, similar to what kechap manis (sweet soy sauce) does.

I have opted for a vegetarian option here, using vegetables I had in the fridge. If you prefer you can add thinly sliced meat of your choice or add other vegetables like beans, mushroom or baby corn - whatever you have handy or like to eat.

With any stir fry, the key lies in the preparation, finely chop the garlic, ginger and chillies. Cut all the vegetables into thin strips, roughly the same size as this will help them to cook at the same time. Turn on the kettle or bring about 1 litre of water to the boil in a saucepan. Cover the dry rice noodles with
the boiled water and set aside for 3-4 minutes. Once the noodles are rehydrated, drain and rinse them and set aside to be added to the vegetables when ready.

Heat a large wok, add about two tablespoons of oil (I use rice bran oil because of the high smoking
point) followed by the chopped  ginger, garlic and chillies. Stir and add the rest of the vegetables,
cooking on a high heat stirring often. When the vegetables are semi cooked, but still have a bite, add the salt and chilli powder along with the molasses and stir. Add the rice noodles and toss well to
ensure they are well combined. Add the chopped coriander and serve hot with a slice of lime.

Gluten free, vegan pasta in tomato and eggplant sauce

Ingredients

1 packet of rice pasta (375 gms)
1 large egg plant
2 onions
4-5 cloves of garlic
2 tomatoes
1 bottle of passata (thin tomato purée)
Handful of basil
2 tablespoons of olive oil
Salt and pepper to taste
1 bay leaf
1/2 teaspoon of chilli flakes (optional)

Before I commenced my elimination diet, I cooked pasta at least once a week, so was really excited to find rice pasta as well as pasta made with a combination of rice and maize flour minus the other allergens like soy or egg. I am really happy to say that it is back on the menu as a once a week staple. In fact, I cooked it last night for dinner, opting for a vegetarian option. The quantities mentioned above will easily serve four- I always make extra so that we can have the leftovers for lunch the following day.

In a large skillet, add the olive oil and bay leaf, cook for about 30 seconds and add the minced or finely chopped garlic, followed by the onions, which have been roughly chopped - I cut the onions in half and then half again and then roughly slice them. Cook the onions for two minutes and then add the chopped eggplant (cut to roughly the same size as the onions), cook on a medium heat stirring often. The egg plant, will absorb all the oil and will appear pretty dry, but that is fine. Once it is semi cooked, it will release the oil, you will see it glisten, when this happens add the two tomatoes which have also been chopped roughly. Stir and add the full bottle of passata, which is an Italian tomato purée. If unavailable you can use a can of diced tomato or normal tomato puree or paste, diluted with some water. Add the spices to your taste and some water (you can also choose to add wine) and continue to simmer the sauce for 15-20 minutes.

In a large saucepan bring about 3 litres of water to the boil, add 2 teaspoons of salt and the packet of pasta. Cook as per the packet instruction or until al dente. Drain the pasta and add to the simmering sauce, along with a good handful or roughly chopped basil. Mix well. Serve hot, garnished with fresh
basil and a drizzle of olive oil. If dairy is not an issue you can also grate some Pecorino or Parmesan cheese.

Mung dal halwa

Ingredients
1 1/2 cups of mung dal
1/2 cup of oil
2 green cardamom
Pinch of saffron
7 tablespoons of sugar
Nuts of your choice to garnish

Mung dal halwa is an Indian sweet dish made out of mung beans, which have been hulled and split.

Halwa can be made out of various ingredients like carrot, flour, potato, pumpkin etc. the most common one is made out of semolina and is often used in temples and gurudwaras as prasad (offering to god which is then distributed to the devotees). In fact, growing up my grand mother and mother made semolina halwa for our birthdays (the cake cutting was saved for the evening). It was made in the morning and offered with morning prayers and then distributed to the entire family. So, I grew up eating and loving halwa and since I am no longer eating gluten, I have been trying my hand at making halwa with other ingredients.

Mung dal halwa was not made very often at my place, in fact, I mostly remember eating it at weddings and other such organised events, but it is pretty simple to make. Traditionally, ghee (clarified butter) would be used in copious amounts, but I make mine with rice bran oil.

To serve 4-5 people, you will need 1 and 1/2 cups of mung dal (which can be found in all Indian grocers). Wash the dal well and soak it for at least two hours, preferably over night. At this point, you can use a wet grinder to grind the dal. But I prefer to steam it instead. I use a non stick pan and cook the dal in it covered,  adding a little water at a time. Essentially you are steaming the dal, and the water keeps the dal from burning or sticking to the bottom of the pan. Once the dal begins to soften (about 20 minutes) use the back of a wooden spoon to smash the lentils. You are after a smooth paste. Keep adding a little water and cooking the lentils until they are almost broken down. Now add about 1/2 cup of oil and roast the lentils, stirring continuously to avoid them from sticking. If the lentils appear too dry, you can add some extra oil. I also add the powdered seeds of two green cardamom pods and a good pinch of saffron along with about seven tablespoons of sugar. Mix well, add chopped nuts or seeds of your choice. Serve warm. The halwa keeps well in the fridge and can be reheated before serving.

Kebab maitabi

While I don't speak Farsi, I have been told on good authority that the word maitabi (the spelling might be a bit off) means pan, so roughly translated kebab maitabi means kebabs cooked in a pan. So to make my version, you need to start with the kebabs. I make mine with lamb mince, and I always make extra and then freeze them individually in freezer bags and stow them away for a time poor day, as they can be also be barbecued, grilled, baked in the oven or cooked in a pan with or without a sauce and can be enjoyed with rice or bread. In fact, my husband loves eating them with garlic yoghurt, combination of salad (lettuce/spinach, onion, tomatoes) and pickled gherkins if available, all wrapped up in pita bread. The salad and yoghurt can be prepared while the kebabs are cooking. So if gluten or dairy are not a problem, this might be something you may want to try.

For every 500 gms of lamb mince, you will need one onion, three cloves of garlic, salt and pepper. I also add one green chilli, but that is completely optional. Finely chop or process the onion, garlic and chilli (if using) and place in a large bowl, add salt and pepper to taste, I use about 1 teaspoon of salt and 1/2 teaspoon of freshly ground pepper. Traditionally a whole egg would also be used, but i find that the kebabs hold their shape well even without it, more so, if you refrigerate them for a bit. Add the meat and mix well/ massage with your hands. Herein lies the key to making good kebabs. Rest the mixture for 15-20 minutes and then mix again and shape into small patties. You should get about 5-6 patties/kebabs depending upon the size of the patties you make. If you are making extra freeze them in freezer bags for a later day. You won't regret it.

To start with, I seal the kebabs in a non stick fry pan. Once both sides are sealed and are slightly coloured, set them aside for later. You can use the same pan and any residual fat from the lamb to make the sauce.

To make the sauce, roughly chop one onion and 2-3 cloves of garlic. If required, add some olive oil
to the pan, allow it to heat slightly and then add the onion and garlic (though not traditional, i also add 1/2 teaspoon of grated ginger). Once the onions are translucent, add one can of chopped tomatoes and season with salt, chilli powder (to taste, keep in mind that the kebabs are already seasoned) and a pinch of turmeric. Add about 1/4 cup of water (red wine can also be used at this point, however, if you are using wine, ensure that you have cooked of the alcohol before adding the kebabs).  Mix well and then add the sealed kebabs. Cover and cook for about 5 minutes and then turn the kebabs over and cook the other side for a further 5 minutes. You can cook them a bit longer if you prefer. Once they are cooked to your liking, turn up the heat to thicken the sauce (if required) and add some chopped parsley and coriander. Serve hot, it can be enjoyed with either rice or bread.

Zereshk pulao

Zereshk or barberries are tiny, tart, crimson berries used in Armenian and middle eastern cuisine. I learned how to make this rice dish from my mother in law, who is Armenian, but I think the roots of the dish lie in Persian cuisine.

To make this pulao, you will need the Zereshk. You can find them in good middle eastern stores or some health food stores. If unavailable, you can substitute with dried cranberries, but the taste is not the same. You will also need some rice, olive oil, saffron, salt and some sugar.

Wash and soak the rice. I use two cups to serve four people. In a large saucepan bring plenty of water ( about 2 litres) to the boil. Add the washed rice and cook until the rice is just tender. Drain the rice in a colander and rinse with cold water to remove the starch and stop the rice from over cooking.  Return the empty saucepan to the heat, and add two tablespoons of olive oil and 1/2 a cup of the barberries. I soak and wash them first to remove any impurities. Stir the barberries in the oil for a minute and then add a good pinch of saffron, two teaspoons of salt (or to your preference) and 1 tablespoon of sugar. Mix well but do not over heat, you want the barberries to retain their crimson colour. Add the cooked rice. Mix well and cover. Place a diffuser or fry pan underneath the saucepan (to avoid the saucepan from coming into contact with direct heat) and cook on a low heat for a further 10 minutes or until the rice is cooked through. Serve hot with kebabs, khoresht or lentils or enjoy it on its own as the addition of saffron, salt and sugar means that this dish is packed full of flavour and the little gems are little explosions waiting to happen when you bite into them.

Simple green salad

A bag of mixed salad leaves
One Granny Smith apple
One Lebanese cucumber
Olive oil
Juice of half a small lemon
Salt
Pepper

Wash the salad leaves and dry them well. I use a salad spinner for convenience. Cut the Granny Smith apple into thin strips - like match sticks. Slice the cucumber into slices diagonally and then further cut each diagonal piece into little strips.

Add all the ingredients into a large bowl. In a small jar or bowl add one teaspoon of lemon juice and two teaspoons of olive oil and salt and pepper to your taste. Mix well to emulsify ( you can also add sone dijon mustard to the dressing and use garlic infused olive oil), but since I was serving it with a schnitzel, I decided to keep the flavour clean and simple. Dress the salad just before serving to avoid it going limp and soggy. Toss well to ensure all the leaves are covered. Enjoy

Gluten & egg free chicken schnitzel

When you think of chicken schnitzel, the first thing that comes to mind is the crisp coating giving away to the soft interior. Before I commenced my elimination diet, chicken schnitzel or chicken Parma were one of our family favourites . Hence, I was really keen to find a way to make them within the parameters of my diet.

The key to the success lies in the three stage crumbling, whether you use the traditional plain flour, egg or bread crumbs or as in my case, rice flour, slurry made out of egg replacer powder (I even added a pinch of turmeric to resemble the egg wash) and corn crumbs. You can also use rice crumbs. In addition to the crumbling ingredients, you will need salt, pepper, oil, and chicken breasts.

I use organic, free range chicken and cut each breast into three, first I remove the tenderloin and then slice the chicken breast from the middle ( the thickest part) into two. If you leave the ends connected, you get the trademark heart shape, which is sold in the supermarkets but I cut it all the way through as I find it easier to cook. Next, I use a meat mallet to flatten the pieces out, ensuring they are the same thickness all through, which ensures that the entire piece will cook at the same time. Once all the chicken is prepared, set up the crumbling station. You need two plates and a shallow bowl big enough to fit the chicken pieces. In the first plate add rice flour. In the shallow bowl make a slurry of the egg replacer powder ( the quantity will depend on the amount of chicken you are using). I used two chicken breasts and used two heaped teaspoons of the egg replacer powder mixed with some water and a pinch of turmeric. In the last plate,  add the corn or rice crumbs and season them with salt and white pepper.

Dust the chicken breast with the rice flour, covering both sides, dunk it in the egg replacer mixture covering both sides and finally cover with the corn crumbs, ensuring the entire breast is well coved.
Follow the process with all the chicken pieces. You can choose to deep fry the schnitzels at this point, but I prefer to pan fry them in a non stick pan. I use rice bran oil as it has a high smoking point. Get the non stick pan really hot, add enough oil to over the bottom of the pan in a thin layer. Add the chicken pieces cooking each side on high heat for 1 minute and them lowering the heat. Cook for about 6-8 minutes, until the schnitzels are golden brown and the insides are cooked to your preference. I serve mine with a simple green salad and some corn cobs brushed with garlic infused oil. For my husband, I placed some chopped seasoned tomatoes and grated cheese on top of the schnitzel and place in under a hot grill, until the cheese melts.

Serve hot with your favourite condiments.