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Feel Good Food!

good food Life can be such a struggle; a challenging job, demanding children and an expectant husband. It feels as if there is no time to cook but as a mother you feel compelled to feed your loved ones and yourself with fresh and healthy food. I think getting the children involved in the cooking is a great way to keep them busy as well as getting them interested in food. Also, finding easy and quick dishes where there is flavour and not too much fat is key, here are two recipes to get you started, the children can get involved, they are suitably different enough to get them interested and good for you all at the same time. Enjoy.

Paneer and Mushroom Wrap

Indian kathi rolls are our version of the wrap. This is my vegetarian version of the Kathi Kebab.
MAKES 5 ROLLS Chutney
225g baby spinach leaves, washed 45g fresh coriander, leaves and stalks 9 large garlic cloves, peeled 2” piece of fresh ginger, peeled and roughly chopped 6 tbs. roasted and salted peanuts 2½ tbs. lemon juice or to taste 1 tbs. vegetable oil salt and freshly ground black pepper 2-4 green chillies (optional)
TANDOORI MUSHROOMS 
250g button mushrooms, cleaned, boiled for 15 minutes and cooled marinade 75ml strained/Greek-style yoghurt 2 tsp. each garam masala and cumin powder 1 tsp. each fennel seed and green cardamom powder 2 tsp. garlic paste 1 rounded tsp. ginger paste 2 tsp. gram flour Salt to taste 2 tsp. lemon juice ¼-½ tsp. red chilli powder or to taste 2 tsp. vegetable oil 2 tbs. water 300-350g paneer or to taste, cut into 1” squares 2 tbs. vegetable oil ½ small onion, thinly sliced 4 flour tortillas
   Blend the marinade for the chutney to a smooth paste. Blend the marinade for the mushrooms to a smooth paste, add the mushrooms and leave for 20 minutes. Preheat the oven to 200C and oil a baking pan.
   Heat the oil in a large non-stick saucepan or frying pan. Add the paneer, chutney and 100ml water and cook over a moderate heat until the marinade thickens, around 8-10 minutes. Add the onions and cook for another minute or until they just start to wilt.
   Meanwhile cook the mushrooms on soaked wooden skewers for 20 minutes, turning halfway. Once cooked add to the paneer.
   Warm the tortillas in the oven or as per the packet instructions. Divide the filling into five portions. Roll up and cut on the diagonal

Savoury Semolina Cake-Handvo

This savoury cake is spongy, crispy on the edges and replete with the textures of the vegetables. It is light and satisfying, easy to make.
SERVES 8 SLICES
165g (1 cup) semolina 125ml plain yoghurt 125ml water 40g frozen peas 2 tbs. chopped onions 1 small grated carrot handful of frozen or fresh green beans, roughly broken up 8g ginger, peeled and made into a paste 1-2 green chilli, finely chopped ¼-1 tsp. red chilli powder ½ tsp. turmeric powder Salt to taste (season well) 3 tbs. oil 1 tsp. mustard seeds ½ tsp. cumin seeds 1 tsp. sesame seeds ½ tsp. bicarbonate of soda
   Preheat the oven to 200C/400F and oil a loaf tin. Mix together the semolina, yoghurt, water, vegetables, ginger, chilli, spices and salt. Taste and adjust if necessary. Heat the oil in a small saucepan. Add the seeds and cook for 30 seconds or until the mustard seeds have popped and cumin is aromatic. Stir into the batter, which should be of a medium consistency. If not, add a splash of water. Stir in the bicarbonate of soda and immediately pour into the tin and bake for 35-40 minutes. When a toothpick comes out clean, it is ready. Serve with green chutney.

Written by James · Filed Under Health 

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