¾ cup uncooked quinoa, rinsed
¾ cup sea shells pasta (Conchiglie)
1 can (15 ounces) chickpeas, rinsed and drained
1 medium cucumber, seeded and chopped
1 medium red bell pepper, chopped
¾ cup chopped sweet onion
1 cup cup finely chopped parsley
⅓ cup cup Virgin cold pressed olive oil
2 tbsp Dijon Mustard
⅓ cup cup lemon juice (from 2 to 3 lemons)
½ tsp teaspoon fine sea salt
1 avocado cut into smaller pieces
⅓ cup cup of Kalamata pitted olives (chopped)
½ cup cup Feta cheese (optional)
Freshly ground black pepper, to taste
1. Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil then reduce to simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes. Remove from heat, cover, and let the quinoa rest for 5 minutes.
2. Cook pasta according to instructions and let cool down.
3. In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion, olives and parsley. Set aside.
4. In a small bowl, combine the olive oil, Dijon mustard, lemon juice, black pepper and salt. (and Feta cheese if used) Whisk until blended, then set aside.
5. Add quinoa and pasta to the serving bowl, drizzle the Dijon dressing over and toss until the mixture is thoroughly combined. Add black pepper and salt as needed to taste.
6. Arrange avocado pieces on top and serve.
400 g Sweet potato
150 g Dark chocolate
80 g Coconut oil
100 g All purpose flour
200 g Golden caster sugar
1 pinch Salt
50 g Cocoa powder
1 tsp Baking soda.
Ingredients: Chocolate And Avocado Ganache
1 Medium ripe avocado
4 tbsp Maple syrup
3 tbsp Cocoa powder
Method For The Brownies
1. Pre heat oven to 180 deg. Line a shallow baking tray with parchment paper
2. Peel and chop sweet potato into small chunks. Steam over a double boiler until soft.
3. Once cooled add sweet potato to a food processor and blitz until smooth and creamy.
4. Add melted chocolate and coconut oil and blitz again until combined.
5. Add all remaining ingredients and blitz again till just evenly combined. Taking care not to over mix the batter.
6. Using a spatula or wooden spoon transfer the brownie batter to your lined baking tray, making sure to spread out evenly.
7. Pop into your pre heated over for 30 mins. Remove from the oven and allow to cool on a wire rack while you prepare the chocolate and avocado ganache.
Method For Ganache
1. Take all the ingredients blitz in a food processor until smooth and creamy or alternatively push the ripe avocado through a sieve add cocoa powder and maple syrup and beat with the back of a wooden spoon until smooth and creamy .
2. Now take your cooled brownie and smother with chocolate ganache
1 cup Corn kernels
2 Bell peppers
2 small Onions
1/2 cup Tomato puree
2 tsp Ginger-Garlic paste
1 tbsp Oil
1 tsp Cumin seeds
1/3 tsp Turmeric powder
1 tsp Red chili powder
2 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Garam masala
1 tsp Kasuri methi
1 tbsp Fresh cream
1/3 cup Water
Salt to taste
1. Boil the corn kernels and keep aside.
2. Chop onions and capsicum.
3. In a pan heat oil, add cumin seeds and let them pop.
4. Add onions and cook for about 1 min or until they become translucent.
5. Add ginger and garlic paste and cook for 2-4 minutes.
6. Now add tomato puree and cook for 2-4 minutes.
7. Add coriander powder, cumin powder, turmeric powder, red chili powder and salt to taste, cook till spices are well absorbed.
8. Add diced bell pepper and water, cook for 3-5 min.
9. Add boiled corn kernels.
10.Add garam masala, kasuri methi, fresh cream and cook for about 2 min.
11.Garnish it with fresh coriander leaves and serve hot with roti or rice.
1 Tbsp coconut olive oil
1 small onion, diced
4 cloves garlic, minced
1 Tbsp grated ginger
1/2 green bell pepper
1 small tomato
1 Tbsp curry powder
2 cans coconut milk
1 cup water
Salt and pepper to taste
1. Heat 1 Tbsp coconut oil in a pan.
2. Add bell pepper, onion, garlic, ginger, carrot. Add salt and pepper to taste. Cook till soft.
3. Add curry powder, water, coconut milk and adjust salt and pepper.
4. Cook for 10-15 minutes.
5. Add tomatoes.
6. Cook for 2-3 more minutes and serve hot with Rice or Roti.
1 cup dried white chickpeas soaked 8-10 hours
1 inch cinnamon sticks/dal chini
2-3 black cardamom/badi elaichi
1 bay leaf
1/2 tsp ginger paste
2 tsp black tea leaves
Salt to taste
for the masala gravy:
1 medium onion, chopped
1-2 medium size tomatoes, chopped
1/2 tsp chopped ginger/adrak
1 tsp cumin powder/jeera
1 tsp coriander powder/dhania powder
1 tsp fennel powder/saunf (optional)
1 tsp amchur powder/dry mango powder
2-3 green chillies
1/2 tsp red chili powder
1 tsp garam masala powder
1-2 tbsp oil
Some julienned ginger and coriander leaves
1. Soak the dried chickpeas overnight in water or for 8-9 hours.
2. Pressure cook the soaked chickpeas adding the whole spices mentioned above with black salt or salt and tea leaves wrapped tightly in a muslin cloth.
3. Pressure cook for 8-10 minutes or till the chickpeas are completely cooked.
4. Strain the chickpeas and reserve the stock along with the whole spices. discard the tea leaves.
5. Heat oil. Add the chopped onions and fry till golden brown.
6. Add green chilies and fry for a minute.
7. Add the chopped tomatoes and chopped ginger and saute the tomatoes till they become soft and mushy.
8. Add the cooked chickpeas and saute for 5-6 minutes.
9. Add all the spice powders, stir and saute for a minute.
10.Add the strained stock about 2.5 to 3 cups to the chickpeas. if the stock is less you can add some water.
11.Simmer the mixure till the curry thickens a bit.
12.When the gravy thickens, add some julienned ginger to the chickpeas.
13. Serve hot garnished with coriander leaves along with some bhatura, naan, pooris or basmati rice.