Indian Vegetable Tray Bake

Indian Vegetable Tray Bake

A recipe submitted by one of our Live LEAN Club members, Ataiya.  Adapted from an Anjum Anand savory semolina cake recipe. Ataiya swapped the semolina for cornmeal and added curry leaves to the final spice tempering. Give a try and let us know how you like it! Ingredients 165g (1 cup) Cornmeal 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 A couple of curry leaves 1 tsp. sesame seeds ¾ tsp. bicarbonate of soda Method Preheat the oven to 200C/400F and oil an oven tray Mix together the cornmeal, 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 15-20 seconds or until the mustard seeds have popped and cumin is aromatic. Stir into the batter, which should be of a medium thick consistency. If not, add a splash of water. Stir in the bicarbonate of soda and leave for 5 minutes. Pour into the tin and bake for 35-40 minutes or until a toothpick comes out clean. Serve with green chutney. Notes Ataiya’s hoping they freeze well and thinks they would be great for packed lunches! Thank you Anand and Ataiya 🙂   Ataiya, a Live LEAN member, is a freelance translator and editor. She is also...
Nettle Pakoras

Nettle Pakoras

Spring is in the air and nettles have overtaken our garden. Instead of feeling annoyed by their presence and wondering how long it will take to ‘get rid’ of them, we decided to find out a bit more about them and welcome them into our meal times 🙂 Ingredients 2 x handful of freshly picked nettle leaves (go for the young one’s nearest the top) 1 x onion thinly sliced 2 x small potatoes thinly sliced Chickpea / gram flour Water Pinch of cumin seeds Pinch of coriander seeds Salt Pepper Paprika powder Vegetable oil / sunflower oil to deep fry Method First put a pan of water to boil. Place nettle leaves in a seive and rinse. (use gloves if needed!) Add them to the pan of boiling water. And boil for 4-5 mins max (this will remove their sting) Drain and rinse in cold water Chop nettle leaves In a bowl add nettle leaves, potatoes and onions. Add salt, pepper and paprika according to taste. Slightly rub the cumin between the palm of you hands then add go bowl. Do the same with the coriander seeds. Sieve in enough gram flour to lightly coat the vegetables. Add water a little at a time to help bind the mix. Heat enough oil in a pan to deep fry the pakoras. Once oil has heated somewhat, drop in a small amount of the batter to test if the oil is actually hot enough. If it is, the mix should sizzle and quite quickly float to the top. Once cooked through (lightly browned) this drop can be used to check...