These leftover kedgeree pancakes are packed with rice, lentils, veggies and gluten free chapati flour. The recipe is pretty adaptable and offers soft, delicate and flavorful pancakes. They are filling and addictive topped with sun dried tomato pesto and fresh green salad.
Power Protein Granola (Oil Free & Date Sweetened)
Oats are a great source of nutrients and I love them but they contain a protein called avenin, to which some people are intolerant or even allergic. This led me to experiment with buckwheat and quinoa. This granola is delicious, crunchy, toasted, simple and easy and most important made with absolutely no oil and no sugar besides date paste. Plus, it’s rich in healthy carbs, protein and essential amino acids, your body needs to start the day.
Leftover Salmon Kedgeree with Quick Mango Chutney
Kedgeree is a lovely dish that has a history dating back to the colonial era. It is believed to be based on the popular Indian dish called “Khichri”, which is a fragrant potpourri of lentils, rice and spices. The re-adapted and reinterpreted dish Kedgeree consists of rice, boiled eggs and fish, generally smoked haddock but other fish can be used. My version of Kedgeree with no sugar mango chutney is an easy and delicious way to use up leftover salmon creating a hearty meal the whole family will enjoy.
Homemade Date Paste- All Natural sweetener
Date paste is the most delicious and easy way to sweeten the food in a natural way without the guilt of eating empty calories. This recipe is simple and quick to make at home. No added glucose, no preservatives, no water, just sweet blended dates. Once you have basic date paste, you may add flavors as per your liking or leave it plain.
Moroccan Spiced Grilled Drumsticks
Chicken drumsticks are a classic for summer grilling and this recipe for Moroccan spiced chicken is a keeper. It is quite easy to make and delivers big flavors. Serve it with roasted vegetables or salad for a simple but elegant dinner when you’re having friends over for a summer party or for game day fun!
Punjabi Style Aloo Matar
Potatoes and peas make a great combo when cooked with Indian spices and few kitchen staple ingredients. This much-loved dish has many variations to it. The Punjabi version is generally much thicker as it is made with boiled potatoes. The use of kasoori methi gives a nice flavor and turns this humble dish into something extraordinary.
Sindhi Chicken Biryani
Biryani is a layered and steamed rice dish and it can include any type of meat, lentil, fish or vegetable. The cooking style and recipe of biryani differ from place to place and every biryani recipe is unique in itself. Sindhi Biryani is one of the types of biryani that is very popular in India and Pakistan and one of my favorites. It is quite spicy and zesty than other varieties of biryanis. The most prominent difference is the use of sour yogurt, dried plums, and the addition of potatoes. Tomatoes are never cooked in the gravy, rather round slices are used in between the layers of rice and meat. The aroma in this version comes from the generous use of cilantro and mint, not from rose or kewra water which is common in most Mughlai biryanis. If you have tried other biryanis you will surely find this one a little different.
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