Spicy Ayurvedic Waffles with Indian Chard

Spicy Ayurvedic Waffles with Indian Chard

http://www.myyogaonline.com/healthy-living/healthy-recipes/spicy-ayurvedic-waffles-with-indian-chard?utm_source=MYO+Mar+29+2014+NL&utm_campaign=ALL&utm_medium=email

Indian Chard Ingredients:

600 g Swiss or Rainbow Chard

1 TBSP Ghee

2 tsp Garam Masala

1 Green Chilli

1 Slice Fresh Ginger

1/2 tsp Turmeric

1 tsp Curry powder

2 Medium size Tomatoes

Pepper and Salt to taste

Directions:

1. Wash and chop the chard.

2. Heat the ghee in a pot on medium heat and roast the garam masala for a few seconds, being careful not to burn it.

3. Add the chopped onions and let them brown slightly. Then add the chilli, ginger, turmeric and curry powder.

4. Chop the tomatoes into big chunks and add them to the spices. Once the tomatoes start to sweat, add the chard, stir well, add a little bit of water and cook on low to medium heat for about 20 minutes.

Once done serve hot and add salt, pepper, and ground coriander to taste.

This chard tastes great with the Spicy Waffles, but it also makes a nice side-dish to go with casseroles, most grains dishes and curries, and even chicken or fish.

Spicy Waffle Ingredients:

2 cups Barley Flour

1 cup Whole-wheat Flour

1 cup Mung-Dal, ground

1/2 cup Chickpea Flour

1 1/2 cups Warm Water

1 cup Mineral Water

6 TBSP Yoghurt

2 tsp Ghee

2 TBSP Parsley, fresh

1 TBSP Fennel Seed

1 TBSP Coriander Seed

1 tsp Rosemary

2 tsp Ajwan

2 tsp Cumin

1/2 tsp Ground Fennugreek Seed

1 tsp Turmeric

1 tsp Asafoetida (Hing)

1 pinch Raw Sugar, Salt to taste

Directions:

1. Mix all the ingredients in a bowl and let the batter sit for 15 minutes.

Yoghurt Tart with onion, tomato, zucchini, bacon and cheese

Marguerite Carstairs

One slice of Puff pastry…place on pie dish and fold over end…so you do not waste any pastry

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Layer with finely sliced half onion, capsicum chopped finely, garlic and ginger (optional) and sliced and chopped tomato. season to taste

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Season to taste and add fresh herbs, chopped bacon and cheese.

Add 2 tbsp yoghurt mixed with a little milk to make it pouring consistency. Pour over the mixture, add grated cheese and sprinkle with Paprika or chilli for a nip. Lightly spray with Spray oil if you wish…

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Bake in hot oven..200C..for 20 minutes until cheese melted and golden

Marguerite Carstairs

Serves 2 …

When I first cut the first slice, there was liquid, which I strained away…..and tart is delicious…

Apple Turnover

Such a simple recipe…am making some again today

appleturnover2

Pack Puff Pastry

Tin Pie Apple

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Depending on the size you want..cut pastry into 2 or 4….Use a sharp knife..

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Place spoonful of pie apple in centre and fold over…Cut slit in pastry to let steam escape when baking

Place on baking tray…can paint with beaten egg, or just leave as is, as when cold dust liberally with icing sugar, so the glaze does not really show… Bake 200C..hot oven 25 minutes or until golden.

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Cool, split and fill with whipped cream, and dust liberally with icing sugar

Can be decorated with poured icing design if wished.

I just love them with an icing sugar dusting

Apple-Turnovers2smaller

 

Mango Jam

6 mangoes

I k sugar

Teaspoon Jamsetta…optional

The mangoes have enough sugar to jell so you do not need to add sugar unless you want to.

Cook for 90 minutes until the jam thickens and place in hot jars to cool

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Ripe mangoes make a rich jam..almost like apricot jam..its simply delicious.

Mixed through yoghurt, makes for a tasty dessert too…

Easy egg and cheese pies….with tomato

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Using a glass cut circles from puff pastry and line a muffin tin.

Beat 2 eggs with 1/2 cup milk and season with salt and pepper.

Cut slices of any cheese and add some to the pie.

Add 1/2 a small cherry tomato and handful of any fresh herbs…I used parsley… and pour egg mixture over

Make small lid with any left over pastry or leave as it open pie……and bake in oven 180 degrees…for 20 minutes.

Delicious served with mango chutney…

Avocado Bread

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup mashed avocado (1 medium avocado)
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans

http://homecooking.about.com/od/breadrecipes/r/blbread16.htm

Preparation:

Preheat the oven to 375 degrees F. Generously grease a 9 x 5-inch loaf pan.

Combine the flour, sugar, baking powder, soda, and salt in a large mixing bowl. Whisk to blend thoroughly.

In a separate bowl, beat together the egg and avocado. Stir in the buttermilk. Add to the dry ingredients and blend well. Stir in the pecans.

Pour into the prepared pan and bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clean.

avocado..

Substituted: 1 tbs ground flaxseed + 3 tbs water for the egg, and in place of buttermilk I combined half of a cup of non-dairy creamer (I’m sure almond or coconut milk would work too) with a small splash of Apple cider vinegar. I also used 1 cup of almond flour and 1 cup of sprouted wheat flour in place of the all purpose. And because I love chocolate so much my last batch I traded the nuts for some soy and dairy free chocolate chips

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Butter Rolls

Butter Rolls are always delicious for smokos and morning teas…serve with extra butter or as is.

Make the same using a basic scone recipe…roll out, butter, roll and cut into slices and bake.

I have also used variations like adding chopped walnuts and apple, crushed nuts including pistachio, fried onions, chopped bacon, and left over sausage and potato chopped finely. You can use fresh herbs, mixed herbs and for the spicy, chopped chilli

Grandmother's Old Fashioned Butter Roll

http://m.allrecipes.com/recipe/17925/grandmothers-old-fashioned-butter-roll

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 1/2 cup water
  • 3/4 cup butter, softened
  • 1/4 cup white sugar
  • 1/2 teaspoon ground nutmeg
  • 2 cups milk
  • 2/3 cup white sugar
  • 1 teaspoon vanilla extract
    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7×11 inch baking pan.
    2. In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.
    3. In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.
    4. Bake in preheated oven until brown, about 30 to 40 minutes

 

Garlic Prawns

Prawns from Thailand are very cheap at present and for $5 you get half a kilo which is enough to feed 2 or a very hungry one.

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Recipe is simple….half kg prawns, 1/2 cup olive oil, 1/2 full garlic chopped.

Cook all in a wok or frying pan until the prawns glaze and the garlic is cooked. Add chopped fresh herbs…parsley, oregano, basil, here I used nasturtium leaves and 3 small chillies chopped and added and cooked a few moments more

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This I usually serve on top of steamed rice or with a tossed salad…Delicious

Today I had some cold rice in the fridge and decided to add the rice to the prawns to sop up the delicious flavored oils.

It was served with a green leaf salad and mayonaise.

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Buttermilk Biscuits

A New Zealander asked me to make Fried bread. He said it was the same as scones but deep fried or cooked in oil in a fry-pan.

I made them, and they were so popular I started making  them daily and the men took the left overs for lunch or snacks.

Then one day a visitor said these were the same as American Biscuits, and I realized they were this , and they gained another dimension.

My recipes was simple. Rub butter into flour, add some salt and a bit of sugar, blend together with milk to make a dough, cut into squares or circles and fry in oil turning when one side brown. They are delicious. I made variations…coconut, sultanas, mixed herbs, onion, garlic, but always came back to the plain ones as they were the most popular.

Here is another version  using buttermilk, and it looks delicious too.

Ma’s Buttermilk Biscuits

https://www.facebook.com/pages/Grammas-in-the-Kitchen/249440055097652?ref=stream

Photo: Whenever my family would drive to Magnolia, Arkansas to visit my grandma (Ma) for the weekend, I knew I could count on her to make my favorite buttermilk biscuits. My momma used the same recipe, and now I do, but they sure don't taste the same as Ma's biscuits. I don't know if it was the bacon grease she used, the seasoned skillet (which is the same skillet I now use) or just the love she put in to making them.
Oh, how I miss Ma's cookin'!

Ma's Buttermilk Biscuits

Preheat oven to 450*

Mix together 2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt

Use a fork or whisk to mix dry ingredients together. 

Cut in
1/4 cup shortening

Add just enough buttermilk to moisten the dough.
Using a wooden spoon, or your hand, mix together until all dry ingredients are moistened.

Pour dough out on to the counter that has been dusted with flour. 
Dust your hands with flour.
Knead the dough until it has thickened and easy to handle.
Pinch off about 3 inches of dough, dip end in flour, then roll between your hands.
I do it like Ma did and juggle it between both hands, turning the ball of dough each time.

Place biscuit dough ball in a greased cast iron skillet.
Pinch off another 3 inches and repeat.

Brush tops of biscuits with bacon grease or shortening.

Place biscuits in the oven for 20 - 25 minutes or until golden brown on top.

Now...there is a skillet full of some of the 
best homemade buttermilk biscuits
you'll ever find!
Preheat oven to 450*

Mix together 2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt

Use a fork or whisk to mix dry ingredients together.

Cut in
1/4 cup shortening

Add just enough buttermilk to moisten the dough.
Using a wooden spoon, or your hand, mix together until all dry ingredients are moistened.

Pour dough out on to the counter that has been dusted with flour.
Dust your hands with flour.
Knead the dough until it has thickened and easy to handle.
Pinch off about 3 inches of dough, dip end in flour, then roll between your hands.
I do it like Ma did and juggle it between both hands, turning the ball of dough each time.

Place biscuit dough ball in a greased cast iron skillet.
Pinch off another 3 inches and repeat.

Brush tops of biscuits with bacon grease or shortening.

Place biscuits in the oven for 20 – 25 minutes or until golden brown on top.

Now…there is a skillet full of some of the
best homemade buttermilk biscuits
you’ll ever find!

Coconut Bread

http://baking.about.com/od/quickandsweetbreads/r/coconut.htm?nl=1

Bread variations are great as they make lunch boxes and meal packs interesting.

You can use any basic bread recipe and add ingredients to make different breads. This one with coconut is easy to make and tasty

Ingredients:

  • 3 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 2-2/3 cups shredded coconut or 2 cups freshly grated coconut
  • 2 eggs
  • 1 cup evaporated milk
  • 1 teaspoon vanilla or coconut extract
  • 1/2 cup melted and cooled butter

Preparation:

Preheat oven to 350 degrees F. Grease and flour two 8 x 4 inch loaf pans or an 10-inch tube pan. Combine flour, baking powder and salt with wire whisk. Stir in coconut and sugar. Make a well in the center. In another bowl combine last set of ingredients. Pour into well. Mix until just combined. Bake in pan(s) for 50 minutes or until cooked

http://www.anulaskitchen.com/2010/05/jamaican-coconut-bread.html

Jamaican Coconut Bread

Ingredients:
– 3 cups flour
– 3/4 cup sugar
– 4 teaspoons baking powder
– 1 teaspoon salt
– 1/2 teaspoon cinnamon
– 1/8 teaspoon nutmeg
– 1 1/3 cups shredded coconut
– 1 1/2 cups milk
– 1 egg
– 2 tablespoons vegetable oil
– 1 teaspoon vanilla extract

Preheat oven to 180 C degrees. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg and coconut in large bowl. In separate bowl, beat milk, egg, oil and vanilla extract together until well blended. Add liquid ingredients to dry ones and stir to blend. Do not over-mix. Pour batter into a 9x5x3 inch loaf pan. Bake for about 1 hour until a cake tester inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then invert the bread onto a cake rack to cool completely. Make 10 to 12 servings.