Jhal moori - puffed rice salad

Speak to anyone who has lived or travelled to West Bengal in India and they have most definitely come across the cries of 'jhal moorie, jhal moorie' on railway stations and local trains.  Moorie, as it is also called around the city of Calcutta is so called after the main ingredient puffed rice which is called moorie in Bengali and the work jhal simply means spicy hot. It is a favourite street food and is sold at pretty much every street corner.

In fact, it is so popular that we had a 'moorie man' selling his delicious produce inside our very strict convent school compound. He would do brisk business everyday selling moorie to students and teachers alike from his little kiosk which he would set up on a wicker stand. At the end of the school day, he would just pack and carry his little stand and kiosk and set up shop somewhere else.

Having grown up eating this road side staple, I often make it at home, especially on hot days, when I do not feel like cooking. In all honesty, it is really simple to make, in fact it is nothing more than an assembly job and as with most street food in India, it is customised to ones preferences. Though, there is a list of ingredients which are usually added, you can omit some or add more or less of something depending on your taste buds.

You will need

Moorie (puffed rice)
Chopped cucumber
Chopped tomato
Chopped red onion
Chopped boiled potato
Handful of roasted peanuts
Chopped fresh coconut (can be omitted if unavailable or dried coconut flakes can be added instead)
Chopped coriander
Bhujiya (gluten free gram flour noodles)
Chana chur (gluten free mixture also called bhuja mix)
Chat masala
Ground cumin powder
Salt
Chilli powder
Black/ pink mineral salt (if available)
Lime or lemon juice (tamarind water can also be used)
Mustard oil
Green chilli (optional)

I have not mentioned the quantities as it will depend on how much you would like to make. Since my husband and I love it, I often make a large bowl and have it as a meal instead of dinner. I use 1 onion, tomato, cucumber and boiled potato each and finely chop them into a large bowl. Next, I add small handfuls of the chopped coconut, peanuts, bhujiya and chanachur, followed by the desired amount of spices. Next, I add 1 teaspoon of mustard oil and the juice of 1 lime/ lemon and the chopped coriander and green chillies, if using and mix well. I save the puffed rice for the very end as it goes soggy very quickly and the moorie must be served as soon as the puffed rice goes in and has been mixed well. The ratio of puffed rice I use is approximately equal to the amount of chopped onion, tomato, cucumber and boiled potato used. Though this can also be adjusted to your liking. Mix well, serve in large bowls, garnish with some coriander sprigs and bhujiya and enjoy immediately as it cannot be stored.

The moorie, and gluten free bhujiya and chanachur can be bought from any Indian grocery store.

Chicken and vegetable clear soup

Ingredients (to serve 4)

2 chicken thigh fillets cut into strips
2 carrots thinly sliced diagonally
2 cloves of garlic chopped finely
1 inch piece of ginger chopped finely
2 spring onions chopped finely
12 green beans cut into batons
1 cup/ can of corn kernels
1 litre of chicken or vegetable stock

Salt and peper to taste
1 tablespoon of oil

In a large sauce pan heat the oil and add the ginger, garlic and spring onions and cook for 1 minute, add the chicken and stir fry to seal the meat, followed by the carrots, beans and corn kernels (if using fresh). Cook for another minute and then add the stock/ water. Bring to a boil and turn the heat down. If using canned corn kernels add them at this point. Season with salt and pepper and simmer for 5-7 minutes. Garnish with coriander or spring onion greens and enjoy hot. You can also spice it up with a little chilli oil/ sambal.

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.

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.

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.

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.

Super easy gluten free, vegan choc-hazelnut cookies

Baking was something I really missed when I first started my elimination diet. I have a sweet tooth and find baking very rewarding, so it is no surprise that I found alternatives to make allergen free baking possible. As they say, necessity is the mother of all invention and last year for Christmas, I wanted to make an allergen free plum pudding...to further complicate things my oven was only working on the grill setting, so I experimented with making a steam pudding with chick pea flour as it is used in Indian cuisine for both sweet and savoury preparations and lends well to steaming. Lo and behold, it turned out pretty good, in fact, few of my friends who tried it did not even realise that it was allergen free and made out of chick pea flour. Since then besan or chick pea flour has become my new best friend in the kitchen, and I have used it to make sauces, cakes, cookies, pancakes, flat breads etc... There is so much to share and so little time...but I will get there one recipe at a time :)

I have now introduced nuts into my diet and the combination of chick pea flour with almond meal results in some very scrumptious sweet treats ( at least that's how they taste to me - having been deprived of my regular sweet treats for months, it is possible that anything resembling a cake or cookie would taste divine to me... So if you are in the same boat and craving a sweet treat or want to prepare something special for a friend or loved one who has a food intolerance, give the following choc-hazelnut cookie recipe a go and make their day!

To make 14-15 small cookies, you will need the following:

1/4 cup besan/ chick pea flour
1/4 cup almond meal
1/4 cup caster or superfine sugar
2 teaspoon pure cocoa powder
2 1/2 tablespoons oil ( I have used rice bran oil)
1 tablespoon almond milk
1/2 teaspoon gluten free baking powder
1/2  teaspoon baking soda
2 level teaspoons of egg replacer powder
Handful of hazelnuts
Few drops of vanilla extract

Mix together all the dry ingredients. Chop the hazelnuts and add them to the dry ingredients. Add the vanilla extract, oil and almond milk and bring the mixture together with a spatula.
Line a baking tray with parchment paper and spoon out small quantities of the cookie dough leaving enough gap to allow the cookies to spread when baking.  I use a teaspoon as a measure to ensure all the cookies are the same size. Place in a preheated 175 C fan forced oven and bake for 18- 20 minutes.

Enjoy!!!