My Blog

Category: Recipes

  • Moroccan Chickpea and Quinoa Salad

    Salads are like an empty canvas and the chef is the artist. There are an umpteen number of combinations with grains, vegetables, greens and legumes that can be used to compose not just a tasty salad, but one with a solid boost of nutrition. Salad’s don’t always have to be the conventional lettuce, carrots, tomatoes and dressing, they can be much more than that.

    This salad illustrates exactly that by combining grains and legumes with some vegetables and a simple dressing. The combination of spices used in the preparation of the salad and the dressing has brought out a zesty, sweet and spicy Moroccan flavor profile. Because of the dense elements of this salad, it not only makes a great lunch-box salad (to keep you satiated but not make you drowsy), but it also makes for an entree sized dinner salad for a quick weeknight meal (with pre-prepared ingredients, of course).

    Another very important aspect of this salad is its nutrient composition. For vegetarians, this salad has everything in it starting from multiple sources of plant-based protein, fiber, iron and folate. Which brings me back to my point that salads can be so nutritious with the use of dense nutritious elements. All in all, this salad offers nutrition, color, texture and flavor. Try it now!

    Prep time10 minutes
    Cook time60 minutes
    Serves2-3

    Ingredients

    Grains

    • Quinoa – 1 cup, uncooked (Any color of Quinoa is fine)

    Legumes

    • Chickpeas – 2 cups, cooked

    Vegetables

    • Bell Peppers – 2, chopped (This recipe uses 1 red and 1 yellow)
    • Cherry Tomatoes – 10-12 pieces, sliced in half
    • Carrots – 1/2 cup, shredded

    Nuts and Fruits

    • Golden Raisins – A handful (Optional)
    • Pistachios – A handful, slivered (Optional)

    Spices, Flavors and Herbs

    • Cumin Powder – 1/2 tsp
    • Cinnamon Powder – 1/2 tsp
    • Red Chilli Powder – 1/2 tsp
    • Salt – As per taste
    • Garlic Powder – 1/4 tsp
    • Black Pepper Powder – 2 tsp
    • Cilantro – A handful
    • Lemon Juice – 1/4 cup

    Oils

    • Olive Oil – 1/4 cup + 2 tbsps

    Ingredient notes

    • Use Paprika for a less intense spice
    • Mint can be used in place of Cilantro
    • Although this recipe does not use it, a handful of greens such as Spinach or Arugula would be great

    Method

    1. Pre-heat oven to 400F (Approx. 200C).
    2. To a mixing bowl, add chickpeas, 2 tbsps of olive oil, ground cumin, ground cinnamon, red chilli powder, garlic powder and salt. Mix well until all the chickpeas are well coated with the spices
    3. Line a baking tray with aluminium foil or parchment paper and spread the chickpeas on the tray. Keep them in a single layer so that they roast evenly
    4. Once pre-heating of the oven is complete, place the tray in the oven and roast the chickpeas for 40-45 minutes until they are crunchy
    5. In the meanwhile, to a pot, add the quinoa and 1 cup water and cook until the quinoa is fluffy
    6. To prepare the zest dressing, to a bowl, add olive oil, lemon juice, black pepper and a pinch of salt. Whisk the dressing together and place to the side
    7. In a serving bowl, add quinoa, chickpeas and chopped vegetables. Add the dressing and toss everything together
    8. Garnish with crunchy slivered almonds, a handful of golden raisins and chopped cilantro
    9. Enjoy the salad warm or after it has cooled down

    Cooking notes

    • If an oven is not available, the chickpeas can be roasted on a pan as well. Option 1 is to add oil to a pan, heat it up and add the spice coated chickpeas. Option 2 is to heat up the oil, add the chickpeas and then incorporate the spices. Either way, make sure to keep stirring the chickpeas until they are roasted and crunchy
    • Any leftover roasted chickpeas can be put in an airtight container to eat as a super healthy snack

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Vegan Butternut Squash Soup

    Winters = Soup. Enough said. Well, let’s just say one more thing – this is quite possibly the easiest bowl of thick, velvety, soul-warming bowl of flavorful soup to prepare in less than 30 minutes.

    Prep time5-10 minutes
    Cook time20 minutes
    Serves2-3

    Ingredients

    Vegetables

    • Butternut Squash – 1 medium sized, diced
    • Onions – 1 large, chopped

    Spices and Herbs

    • Garlic – 1 tbsp, crushed
    • Red Chilli Powder – 1-2 tsps
    • Roasted Cumin Powder – 2 tsps
    • Cinnamon Powder – 1 tsp
    • Salt – As per taste

    Oils

    • Cooking Oil – 2 tbsps

    Liquids

    • Coconut Milk – 1/2 cup
    • Vegetable Broth – 1 cup

    Nuts and Seeds

    • Slivered Almonds – A handful for garnish

    Ingredient notes

    • Frozen diced Butternut Squash can also be used
    • Substitute Red Chilli Powder with Paprika for a less intense spice
    • Any other plant based milk can also be used such as almond, oats or soy
    • Roasted Pumpkin Seeds can also be used for a garnish

    Method

    1. In a large pot, add oil and let it heat up
    2. To the hot oil, add the crushed garlic. Once it is nice and brown, add the chopped onions and saute until the onions are translucent
    3. Add the diced butternut squash and cook for 2-3 minutes
    4. Add all the spices and mix well for 1-2 minutes
    5. Add the liquids, mix well and simmer the mixture on medium heat for 8-10 minutes
    6. At this point, use an immersion blender to blend the mixture in the same pot. Alternatively, allow the mixture to cool down and transfer to a blender (The alternate step will add 10-15 minutes extra minutes to the total preparation)
    7. Simmer the blended soup for an additional 3-5 minutes. During this time, adjust the spices and consistency as desired
    8. Transfer to a soup bowl. Garnish with roasted cumin powder and slivered almonds and enjoy immediately

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Oats Cheela

    Oats, as many of us know, are a powerhouse of health benefits. These include nutrient richness (protein, carbohydrates, calcium and fiber), low in sugar, low in fat, good for cholesterol and diabetes control, and most of all satiety. In fact, research from the World Health Organization has shown that the protein content of oats is nearly equivalent to soy, meat, milk and egg protein.

    It is a good idea to learn the basics of Oats before you cook, so that you can choose the Oats most suitable to your recipe. So, here goes – Oats start out as oat groats, which are then processed into different formats such as steel cut, rolled, instant/quick oats and oat flour/bran. When oat groats are cut using a sharp blade, that makes steel cut oats. These take the longest to cook and have a chewy texture. On the other hand, rolled oats are are created when the oat groats are steamed (to make them pliable) and then rolled to make them flat. These take less time to cook (compared to steel cut), and manage to retain their size and texture after cooking. Finally, instant oats are made when the rolled oats are steamed and further rolled to make them thinner. This allows them to absorb moisture more quickly and therefore, cook instantly. Because of this, they don’t retain a shape of texture and end up mushy. Clear as mud?

    In my quest to find a breakfast that would satisfy my monstrous morning hunger and keep me full, I made the transition from cereal to oats. However, the store brought oats are either plain or flavored, and therefore loaded with sugar. The serving size and quantity just does not justify the amount of sugar that comes with it. Plus, being Indian, my palate is always looking for something savory, even on a breakfast occasion. That led me to the discovery of Oats Chilla, courtesy Shilpa Shetty’s cooking channel.

    A Cheela is basically a savory pancake made out of a grain based flour. A lot of Cheela recipes that I found were besan (gram/chickpea flour) based. My stomach does not do very well with besan, so I avoid it as much as possible. Therefore, this Oats Cheela recipe, that I adapted from Shilpa Shetty’s recipe, is a wholesome and nutritious breakfast. And of course I decided to experiment on my husband, and he loved it. But what made it a super, duper hit was when my husband’s 6 year old niece, who is generally a very picky eater (as any other 6 year old), gorged on 6 Cheelas!!! Now, these can be very heavy because of the Oats, but she loved them, and I was beyond excited. I have been getting my mum to eat Oats forever, but she finds the mushiness of Oats to be repulsive. Yet, this recipe was a hit with her too, which means the world to me. And thus began my love for Cheelas that I continue to share with family and friends.

    Prep time10 minutes
    Cook time10 minutes
    Serves2 (2-4 medium sized Cheelas)

    Ingredients

    Vegetables

    • Onions – 1/4 cup, finely chopped
    • Carrots – 1/4 cup, shredded or finely chopped

    Grains

    • Oats – 3/4 cup

    Spices and Herbs

    • Roasted Jeera Powder (Cumin) – 1/2 tsp
    • Black Pepper – 1/2 tsp
    • Chaat Masala – 1/2 tbsp (Add more as your taste)
    • Salt as per taste
    • Cilantro – 2 tbsp, finely chopped
    • Ginger – 1 tbsp, crushed
    • Green Chillies – 1 tbsp, finely chopped (or as per your taste requirement)

    Dairy

    • Milk – 1 cup (Add extra as needed to adjust the consistency)

    Oils

    • Cooking Oil – 2 tbsp

    Ingredient notes

    Method

    1. In a pan, toast the oats until they are slightly brown and release a nutty aroma
    2. Grind the toasted oats to make a fine powder
    3. Add milk and blend until the batter has a smooth consistency. The ideal consistency should not be too smooth and nor too grainy. So adjust the amount of milk to achieve the desired consistency. Transfer the batter to a mixing bowl
    4. Add the vegetables, spices, herbs and mix well
    5. Adjust consistency with more milk, if required
    6. Heat a pan, add 1tbsp oil, and use a brush to spread the oil on the pan
    7. Add the batter and slowly spread it evenly. You may not able to spread with a spoon, so lift the pan and turn it in a circular motion to spread the batter
    8. Cover with a lid and cook on medium heat for 45-60 seconds
    9. Remove the lid, drizzle 1 tsp oil on the cheela and flip it to cook the other side. You will know that it is cooked when it has brown spots on it, just like a roti
    10. Transfer to a plate and serve with your choice of chutney

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Roasted Butternut Squash Salad

    I think I have mentioned this before, but I am salad junkie. Spring, summer or winter, I will eat salads all year around. And if that salad has one of my favorite vegetables, the salad is taken to the next level.

    Butternut Squash is a popular winter squash and it makes for a great vegetable for a warm winter salad. Roasting the butternut squash gives it such as beautiful caramelized flavor, and when the squash is marinated with garlic, salt pepper and red chilli flakes, the flavors amalgamate to perfection. This salad has an extra special zing with a homemade orange-ginger dressing.

    Salads are much more fun to eat when they have a variety of colors and textures, after all, we eat with all our senses. So think of not just the vegetable, but the greens, a crunchy element, a variety of colors etc. With all of those elements, this warm salad is sure to please you. Even for a non-salad lover (i.e. my husband) is sure to enjoy this beautiful salad (which he did 🙂 ).

    Prep time20 minutes
    Cook time30 minutes
    Serves2-3

    Ingredients

    Vegetables

    • Butternut Squash – 1 medium, peeled and cubed
    • Baby Arugula – 3 cups

    Fruits

    • Pomegranate Seeds – 1/2 cup
    • Orange – 1 medium (juiced to 1/2 cup)

    Nuts & Seeds

    • Roasted Pumpkin Seeds – 1/4 cup

    Spices & Herbs

    • Ginger – 1 tbsp, crushed
    • Salt – As per taste
    • Pepper – 1/2 tbsp
    • Red Chilli Flakes – 1 tbsp
    • Garlic – 1 tbsp, crushed

    Oils

    • Olive Oil – 2 tbsp

    Ingredient notes

    • Arugula adds a peppery zing to the salad, but feel free to choose any other green leafy vegetable of your choice

    Method

    1. Preheat oven to 400F (Approx. 200C) and line a baking tray with aluminium foil or parchment paper
    2. Place the cubed butternut squash on the tray. Drizzle olive oil. Add salt, pepper, crushed garlic and red chilli flakes. Mix well
    3. After the oven is ready to go, place the tray in the oven and roast the butternut squash for 25-30 minutes
    4. To prepare the dressing, in a mason jar, add olive oil orange juice, crushed ginger, salt and pepper. Close the lid of the jar and mix well until the dressing comes together
    5. Once the butternut squash has roasted, take it out of the oven and add to a mixing bowl
    6. To the same bowl, add the baby arugula and the dressing and toss the salad using wooden spatulas
    7. Transfer to a serving bowl and garnish with bright red pomegranate seeds and roasted pumpkin seeds. Enjoy the warm salad

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Makhana Chaat

    Makhana, also known as Phool Makhana or Fox Nuts are dried and puffed lotus seeds. These seeds originate in East Asia. The the process of cultivating, harvesting and processing these seeds is laborious, intricate work that only skilled farmers are known to manage.

    Having originated in East Asia, Makhanas have gained popularity in the Western world as they are powerhouses of nutrition. Makhanas are loaded with soluble fiber, minerals such as magnesium and zinc, are low in fat and rich in protein.

    In the Indian culture, several religious occassions call for a fast, and Makhanas are often the go to due to their nutrition and the satiety factor. I say, why only during a fast? Makhanas can be a great snack. They can be a snack, just like popcorn, because they can be used in snack mixes and can take on a variety of flavor profiles

    Makhanas are readily available in Indian grocery stores. Alternatively, they are also available on Amazon. This Makhana chaat uses spiced homemade spiced Makhanas with traditional elements of a chaat such as onions, tomatoes, cilantro and chaat masala. A quick chaat recipe for for an afternoon snack or along with an evening desi chai.

    Prep time10 minutes
    Cook time10 minutes
    Serves2

    Ingredients

    Base

    • Makhana – 2 cups

    Vegetables

    • Carrots – 1/2 cup, shredded
    • Tomatoes – 1/2 cup, chopped
    • Onions – 1/4 cup, finely chopped

    Spices and Herbs

    • Green Chillies – 1 tsp, finely chopped (Optional)
    • Curry Leaves – 4-5
    • Haldi Powder (Turmeric) – 1/4 tsp
    • Red Chilli Powder – 1/4 tsp
    • Chaat Masala – 1 tsp
    • Lemon Juice – 1 tsp
    • Cilantro – 2 tbsp, finely chopped
    • Salt – As per taste
    • Hing (Asafoetida) – 1/4 tsp

    Oils

    • Cooking Oil – 1 tbsp

    Method

    1. In a pan, add oil. Once it has heated up, add curry leaves
    2. When the curry leaves splutter, add the hing, haldi and red chilli powder. Fry these in the oil for 30 seconds until the spices bloom and the rawness of the spices has been cooked
    3. Add the makhana and mix well with the spices. Continue to roast for 3-4 minutes
    4. Transfer the spiced roasted makhana to a mixing bowl
    5. Add the chopped vegetables, chaat masala (and green chillies) and mix well. Adjust the chaat masala as needed
    6. Transfer a portion to a bowl, garnish with cilantro (and optional peanuts for a crunch) and enjoy with a side of masala chai or as an afternoon snack at work

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Vegan Broccoli Soup

    Broccoli is a bright green cruciferous miracle food. This vegetable provides solid support to many elements of human health. This support is in the form of providing vital vitamins and minerals such as vitamin A, C and potassium. The best part of Broccoli is that it is low in calories, fat free and and has a ton of fiber.

    I am a salad and soup junkie. I will pretty much use any seasonal vegetable in a soup or salad. In fact, soups are a great way to hide vegetables that kids or in my case, my husband does not like (LOL!). This is the best way to leverage the wonderful health benefits of a plethora of vegetables.

    For this soup, both the florets and the stem of the Broccoli has been used. This soup is creamy, vegan and has only 5 ingredients. It is that simple. Despite not using any potatoes or a milk source, the soup still turned out to be thick and silky.

    Prep time15 minutes
    Cook time50 minutes
    Serves2-3

    Ingredients

    Vegetables

    • Broccoli – 5 cups (florets and stem), chopped (Frozen or Fresh)
    • Red Onions – 1 large, cubed

    Nuts

    • Cashews – A handful

    Spices & Herbs

    • Garlic – 1-2 tbsp, crushed
    • Salt – As per taste

    Liquids

    • Vegetable Broth – 2-3 cups (depending on the desired consistency

    Oils

    • Olive Oil – 2-3 tbsp

    Method

    1. Preheat the oven to 425F (Apprx. 220C)
    2. If using fresh Broccoli, wash it under cold running water for 20-30 seconds. Pat dry with a paper towel and place on a baking tray lined with aluminium foil or parchment paper, along with the cubed onions
    3. Drizzle olive oil on the broccoli and onions. Season with salt and add the crushed garlic. Mix together in the tray
    4. Roast the broccoli and onions for 30-35 minutes until they have a good char on them
    5. In the meanwhile, soak the cashews in lukewarm water until the soup is ready to be blended
    6. Once roasted, add the vegetables and the soaked cashews into a blender. Slowly add the vegetable broth in small quantities as you blend the mixture. Blend until the soup is smooth and silky
    7. Transfer the soup to a pot and bring to a simmer. During this process, add more vegetable broth to adjust to the desired consistency
    8. Transfer a ladle full of the hot soup to a bowl. Garnish with red pepper flakes and roasted pumpkin seeds and enjoy!

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Quinoa and Moong Dal Khichdi

    Khichdi, a dish from the Indian subcontinent, is made with rice and lentils. In the south of India, it is called Pongal. It is wholesome, mildly spiced and is easy to digest. Khichdi has a creamy porridge like consistency. It is a comfort food to some, a staple for others and a dish prepared on religious occasions in some cases.

    For me, it is most definitely comfort food. Growing up, Sunday nights used to be and continue to be Khichdi nights. Just the incredible aroma of the ghee roasted ginger and onions is enough to get me salivating. These days, when I am out of vegetables in my pantry or cannot think of what to cook, dear old khichdi comes to my rescue, and it never disappoints. In fact, when my husband comes home after a long day or work and workout, he throws everything in a pot while he freshens up. From start to finish, this is a meal under 30 minutes.

    Khichdi has evolved and many variations are seen today. The variations are based on flavor differences across the many Indian states, spices and most recently, a variation in lentils and grains used for the preparation.

    As someone who is not much of a rice eater, I have replaced the rice with quinoa, a more nutritious grain, and it beautifully complements the moong dal (petite yellow lentils), which are traditionally used in khichidis. It is a one-pot meal perfect for a quick weeknight dinner or a weekend lunch.

    Prep time10 minutes
    Cook time15 minutes
    Serves2

    Ingredients

    Grains and Lentils

    • Quinoa – 1 cup
    • Moong Dal (Petite Yellow Lentils) – 1.5 cups

    Vegetables

    • Onions – 1 medium, finely chopped
    • Mixed vegetables of choice (Optional) – 1 cup, chopped

    Spices & Herbs

    • Ginger – 2 tbsp, crushed
    • Jeera (Cumin Seeds) – 2 tsps
    • Green Chillies – 5-6, finely chopped (Feel free to add more or less depending on your spice tolerance)
    • Hing (Asafoetida) – 1/4 tsp
    • Salt – As per taste
    • Haldi Powder (Turmeric) – 1 tsp (Optional)
    • Cilantro – A few sprigs, finely chopped (For garnish)

    Oils

    • Ghee (Plain) – 2 tbsp (Recommended for great flavor)

    Method

    1. Set the Instant Pot to Saute mode.
    2. Add ghee and jeera.
    3. Once the jeera splutters, add the chopped ginger and onions. Saute until the onions are translucent
    4. Add the green chilies and saute for 1 minute
    5. Add the quinoa, yellow moong dal and water
    6. Add salt and mix well
    7. Cancel the saute mode. Turn on the pressure cook mode and set the timer to 15 minutes under high pressure. Close the lid and make sure the vent is closed
    8. After the cooking time is complete, manually release the vent and open the lid
    9. If the khichdi is thick, feel free to add some water to loosen it up. Completely your choice. Don’t worry if it is too mushy, that is the right consistency for a Khichdi
    10. Transfer to a serving bowl. Garnish with cilantro and cashews and serve piping hot

    Cooking and serving suggestions

    • A pressure cooker can be used for the recipe too. The cook time will be about 5-6 whistles
    • If using the stove-top method, soak the moong dal for 30 minutes and then follow-up the above method. It will greatly reduce the cook time
    • The Khichdi is best served with a a drizzle more of ghee on the top and with a side of yoghurt or pickle
    • If vegan, eliminate the ghee and use regular cooking oil
    • The petite yellow lentils can be replaced with sprouted mung beans, black lentils or other lentils of your choice

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Berry-Quinoa Tabbouleh

    Tabbouleh is a Lebanese salad and traditionally has mint, parsley, finely chopped vegetables and bulgar wheat. It is light and refreshing salad that can be a side salad, used in a wrap or can be a meal-sized salad in itself.

    This recipe replaces the vegetables with fresh berries, so this salad is perfect for the spring and summer seasons. The berries truly add a sweet freshness like none other.

    Prep time20 minutes
    Cook time15 minutes
    Serves1-2

    Ingredients

    Fruits

    • Strawberries – 1 cup, chopped
    • Blackberries – 1 cup, chopped or whole

    Nuts & Seeds

    • Almonds – 1/4 cup, slivered (optional)

    Vegetables

    • Red onions – 1 medium, sliced

    Spices & Herbs

    • Parsley – 2 cups, chopped
    • Mint – 1 cup, chopped
    • Black pepper – 1 tsp
    • Salt as per taste
    • Lemon juice – 1/4 cup
    • Garlic – 1/4 tsp

    Grains

    • Quinoa – 1 cup, uncooked

    Oils

    • Olive Oil – 2-3 tbsps

    Method

    1. Rinse the quinoa under cold running water. Then add the quinoa to a pot with 1 3/4 cup water and cook the quinoa until all the water is absorbed
    2. While the quinoa is cooking, prepare the salad dressing by whisking together the olive oil, lemon juice, salt, pepper and garlic
    3. To this bowl of dressing, add the chopped berries, parsley and mint. Mix well to ensure all the ingredients are coated with the dressing
    4. Once the quinoa is fluffy and cooked, add it to the bowl and mix well with the rest of the salad ingredients
    5. Chill in refrigerator for 1-2 hours for all the flavors to come together and develop
    6. Top with crunchy slivered almonds and enjoy!

    Serving Suggestions

    • Use any other grain of your choice such as pearl couscous or millets
    • Use berries in any combination
    • To add an extra crunch, replace almonds with walnuts or toasted pine nuts

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Cucumber Sushi

    Who says Sushi cannot be truly “vegetarian” or refreshing. Of course it can. These little refreshing bites are a perfect summer snack for the kids or adults. Pick your choice of fillings, stuff in the cucumbers and you are good to go.

    Prep time10 minutes
    Cook timeN/A
    Serves12 rolls (Depending on the size of the cucumbers)

    Ingredients

    Vegetables

    • Garden Cucumbers – 2, cut into round pieces with approx. 2″ thickness
    • Carrots – 1/4 cup, matchstick or shredded

    Legumes

    • Sprouted Mung Beans – 1/2 cup

    Seeds

    • White Sesame Seeds – 1 tsp

    Condiments (Optional)

    • Low sodium Soy Sauce – 2 tsp
    • Sriracha – 1/4 tsp

    Ingredient notes

    • I recommend Garden Cucumbers because they will provide the required thickness to create a center to stuff the sushi roll. Although these cucumbers are seedy, when cored, the seeds will be taken out
    • Other vegetable options include shredded purple cabbage, colorful peppers or greens
    • Rice is optional if you would like to add a heavier element to the roll
    • The condiments can be used either to marinate the vegetables or to prepare a dipping sauce

    Method

    1. Slice off the ends of the cucumbers
    2. Make approx. 2″ sized pieces
    3. Using an apple corer, melon baller or just a spoon, scoop out the center of each of the pieces. Remember not to core it all the way through, let a small base remain to hold the fillings. Set these cored cucumber roll pieces aside
    4. In a bowl, add all the vegetables and sprouts. Add the condiments and mix well
    5. Take a small spoonful of the marinated vegetables and fill the cucumber rolls
    6. Garnish with sesame seeds. Chill in the refrigerator for 15-20 minutes and then serve

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Spicy Sweet Potato and Quinoa Cakes

    Weekend brunches are my favorite. Whether it is an outdoor one or a home one. I try to spend at least one weekend day experimenting and trying new recipes. This time, I was inspired by Sadia from Pick Up Limes and I decided to make it my own.

    As the name suggests, this recipe’s star ingredients are sweet potatoes and quinoa. While the former provides a dose of complex carbohydrates, the latter acts as a good protein source. This recipe involves a little more effort than normal, but I guarantee you, it is well worth your time. The best part is that cakes are baked with minimal oil, making it uber healthy.

    The cakes can be eaten by themselves or with a variety of toppings. This recipes uses garlicky chilli tomatoes and sauteed spinach as toppings.

    Prep time30 minutes
    Cook time30 minutes
    Serves2-3 (Makes 8-10 medium sized cakes)

    Ingredients

    Vegetables

    • Sweet Potatoes – 1-2 medium, shredded
    • Carrot – 1 medium, shredded
    • Onion – 1 medium, finely chopped
    • Fresh Spinach – 2-3 cups
    • Cherry Tomatoes – 20-25 pieces

    Grains

    • Quinoa – 3/4 cup (uncooked)

    Spices & Herbs

    • Salt – As per taste
    • Ground Black Pepper – 1/4 tsps
    • Garlic – 1 tbsp, crushed
    • Paprika – 1 1/2 tsps
    • Red Chilli Flakes (Optional) – 1/2 tsp
    • Fresh Cilantro – 2 tbsps, finely chopped
    • Cumin Powder – 1 tsp

    Flours

    • Chickpea Flour – 3-4 tbsp (for binding)

    Oils

    • Olive Oil – As needed to brush on the baking tray and on the cakes prior to baking

    Method

    1. Add the quinoa to a pot with 1 1/2 cups of water and let it cook on medium heath until all the water has evaporated and the quinoa can be fluffed with a fork
    2. In the meanwhile, begin shredding the sweet potatoes and carrots. If they are pre-shredded, great!. Chop up the onions and halve the cherry tomatoes. (Make sure to wash all the vegetables prior to chopping/shredding)
    3. In a mixing bowl, add the shredded vegetables, onions, spices & herbs, and the cooked quinoa. Also add the chickpea flour. Mix thoroughly
    4. Pre-heat the oven to 400F (200C)
    5. In the meanwhile, lay out a baking tray with parchment paper or aluminium foil as a lining. Brush some olive oil on the lining
    6. Using a 1/4 cup measure, scoop the mixture onto the lined tray. Using 2 spoons, flatten the cake (don’t apply too much pressure and make it thin, maintain at least a 1/4″ thickness to the cake) and maintain its round shape. Drizzle some olive oil over the cakes
    7. Once oven is heated, place the prepared tray in the oven and bake for 15 minutes. Then flip the cakes, drizzle some more olive oil and bake for another 10 minutes
    8. Broil for additional 5 minutes. This will not only cook the cake faster due to the direct heat from the top of the oven, it will make the cakes crispier. Just watch the oven so that the cakes don’t burn
    9. While the cakes are baking, in a pan, add some olive oil and the cherry tomatoes. Cook them (on medium heat) until the skin starts to shrivel. At this point, add just 1 tsp of garlic and 1/2 tsp of red pepper flakes. Cook for an additional 5 minutes and set aside
    10. To the same pan, add some spinach and let it wilt in 2-3 minutes
    11. To assemble the cakes, place them on a plate (feel free to stack them like pancakes). Top with the spinach and chilli garlicky tomatoes

    Serving Suggestions

    • Drizzle some cucumber raita or Tzatziki sauce for a cooling component to compliment the spicy cakes OR with sriracha for an extra kick of spice
    • Any variation of sauteed green or veggies can work as a topping
    • Make an egg sandwich (with eggs the way you like them) using two cakes as substitutes for break

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