March 5, 2017 / Lyn Jones / 0 Comments
These are flavour packed burgers and the mushrooms are packed with Vitamin D. Serves 4
- 1/3 cup (50ml) thick Greek-style yoghurt
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped mint leaves
- 2 garlic cloves, crushed
- 3 tablespoons olive oil
- 200g Button Mushrooms, trimmed and halved
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 400g can chickpeas, rinsed and drained
- 1 carrot, peeled and coarsely grated
- ¼ cup (10g) parsley leaves
- Plain flour, for dusting
- 4 (80g each) Ciabatta rolls, halved
- 4 canned, baby beets, sliced
- 1 Lebanese cucumber, sliced into ribbons
- 4 butter lettuce leaves
Method
1. Combine yoghurt, lemon juice, 1 garlic clove and mint in a small bowl, set aside.
2. Heat 1 tablespoon olive oil in a medium frying pan over medium high heat, add mushrooms. Cook for 4 minutes, add remaining garlic, cumin and coriander and cook for a further 1 minute or until mushrooms are fragrant and golden. Allow to cool slightly.
3. Place chickpea, carrot, parsley and mushroom mixture in the bowl of a food processor and blend until just combined. Shape into 4 patties, dust in flour.
4. Heat remaining oil in a large frying pan. Cook patties for 3-4 minutes each side or until crisp and golden.
5. Place base of rolls on serving platter, spread evenly with yoghurt, top with lettuce, mushroom patty, cucumber and top of roll to serve.
January 28, 2017 / Lyn Jones / 0 Comments
An Ayurvedic dish from the yellow pumpkin also known as Parangikai, which is steamed in the pressure cooker then tossed in a sweet & spicy coconut mixture… absolutely delicious & packed with nutrition. Serve for lunch or as a side dish along with Kerala Style Pulissery Recipe (Mor Kuzhambu), Phulka and Spicy Potato Roast Recipe (Urulaikizhangu Poriyal) for a comforting meal.
http://www.archanaskitchen.com/kerala-pumpkin-pachadi-recipe-parangikai-pachadi
- 300 grams Pumpkin
- 1/2 teaspoon Turmeric powder
- 2 teaspoons Jaggery
- Salt , to taste
To Grind
- 1/2 cup Fresh coconut , grated
- 1 Green Chilli
- 1 inch Ginger , grated
- 1 sprig Curry leaves
To Season
- 1 teaspoon Cooking oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon White Urad Dal (Split) – Black gram
- 1 sprig Curry leaves
1. Place the cut pumpkins in the pressure cooker, sprinkle the salt and turmeric powder, add a tablespoon of water and cook for just one whistle. After the whistle, turn off the heat and release the pressure immediately by running it under cold water. Open the cooker and keep the pumpkin aside.
2.Grind the ingredients into a coarse paste, then add coconut mixture to the cooked pumpkin and give it a stir. Check the salt & spices and adjust accordingly.
3.Heat oil in a small pan, add the mustard seeds, urad dal and curry leaves. Allow the urad dal to get roasted until golden in color. Add the seasoning over the Kerala Pumpkin Pachadi and serve.