Potato chips is one of the most recognisable snack foods around, who can resist potato’s fried into a crisp or baked until crispy on the outside and soft and mushy on the inside and then salted. Potato chips are delicious and very popular in our local supermarkets. They always satisfy the taste buds as well as hitting all the essential characteristics of a good treat.
But the forbidden fruit of the vegetable world is the most toxic processed foods. These are normally packed with loads of preservatives.
I have come up with a quick and easy way to make homemade baked potato chip, definitely the healthier option. This is probably one of the best snacks or side dishes you can have without feeling the guilt.
- 4-5 medium sized potato’s;
- ½ tsp organic turmeric power;
- 1 tsp coriander powder;
- 1 tsp Garam masala;
- 1 tblsp of chick pea flour;
- 1 tsp red masala (ground red chillies and garlic in olive oil);
- 1tsp green masala (ground green chillies and garlic in olive oil);
- 3-4 cloves of garlic;
- A sprig of rosemary;
- Dried mixed herbs;
- Fresh coriander for garnish;
- 3 tblsp of olive oil; and
- Salt and pepper to taste;
- Peel and cut potato in to slices, I prefer them to be slightly thick, I order to get the roast potato effect, but you can cut them in very thin slices as well;
- Wash and keep sliced potatoes in a dish of water;
- In another dish add your olive oil, Turmeric powder, Green & Red masala, Coriander powder, Garam masala, Chick pea flour and Mixed herbs;
- Mix into a paste, make sure the paste is not to thick, if you find the paste getting thick add a little water and oil to make into a runny consistency;
- Drain sliced potatoes and place in an oven proof dish;
- Pour the mixture over the potato’s;
- Add chopped garlic and fresh rosemary;
- Mix the marinate with the potato’s and make that all the slices have been evenly coated;
- Preheat oven on a 200°C
- Place dish in oven and bake for about 30 – 45 minutes;
- Give potato’s a turn every 10 min;
- Potato chips should be golden brown and crispy on the outside; and
- Take out of oven and garnish with coriander.
Serve piping hot!!!
This pepper is such a versatile vegetable that one could eat it raw as a quick snack or chopped or sliced into cubes, strips or rings to add a surprisingly sweet accent to fresh salads. You can use it in a sandwich or serve it as a stuffed pepper to accompany drinks. There are endless opportunities for experimenting – Try it for your yourself!
In dishes made with Sweet Palermo, it’s no problem if you want second helpings. In fact, it’s good for you!
I’ve come up with great simple and quick way to prepare a delicious meal with these awesome peppers.
Ingredients: serves 4-5
- 4-5 red Sweet Palermo peppers;
- 380g- 400g of Fry’s Soya Mince, you could use the dry soya mince, just soak and wash it before hand;
- 1 chopped onion;
- 2-3 chopped jam tomatoes;
- 2 sprigs of spring onion finely chopped;
- 1 cup of grated white cheese (any cheese can be used);
- ½ tsp of turmeric power;
- ½ tsp of ground coriander (dhania) powder;
- 1 tsp cumin (jeera) powder;
- ½ of chilli powder (red masala) add more if you require it spicy;
- 1 cube vegetable stock (optional);
- Few fresh curry leaves;
- Salt to taste;
- 1 tsp of mixed herbs;
- Handful of coriander leaves; and
- Heat a pot with oil;
- Add onions and cook until translucent and slightly brown;
- Add your soya mince to the cooked onions;
- Mix vegetable stock and add to pot;
- Stir in your Turmeric; Ground coriander powder; Mixed herbs chilli powder, Cumin powder; Salt and Curry leaves;
- Allow to cook for about 5- 10 min and then add your chopped tomatoes;
- Make sure that the mince does not dry out; add a little water if required;
- Once the mince becomes thick gravy remove from stove; and
- Allow to cool for a few minutes and add your chopped spring onions.
- Wash peppers;
- Slit the peppers length ways on the one end;
- Make sure dont cut them in half;
- You need an opening to add a filling;
- Rinse and remove seeds if needed;
- Layer the bottom of the pepper with cheese;
- Stuff the soya mince in the pepper until full; and
- Add the remaining cheese over the top.
- Place in an oven proof dish and drizzle with olive oil;
- Preheat oven on a 180°C;
- Place dish in oven and bake for about 20 – 30 minutes;
- Peppers will become soft and slightly brown; and
- Remove from oven add chopped coriander for garnish.
I was invited the 1st 2017 meet up of the top 10 zomato foodies in Pretoria, at Spice Indian Kitchen. Finding the place was slightly difficult but once we were there, it was just a pleasant surprise all the way.We greeted and offered welcome drinks on arrival a blend of rose water and lemonade, what a refreshing and uplifting drink. The decor made you feel as thou you were whisked away to magical Rajasthani place with their stained glass lanterns hanging from the ceiling. Indian deities surrounded this mystical place.
The table setting was no less than a setting for a royal feast. The evening started off with “curry shots” an extremely unique concept and packed full of flavour, and the 1st of two delicious starters. Three shot glasses placed in front of us. Black lentils, lamb palak, and chicken korma all accompanied by mini naan, everything in this starter were perfect spice and flavours were so well complimented. The second starter was and assorted platter, this was a sizzling fantasy, chicken kebabs, lamb sosatties and mushrooms. And another platter filled with roasted chilli chicken kebabs. A veg platter filled with paneer and roasted peppers. This was a musical melody of flavours in your mouth.
Next the main course…3 decadent curries packed with aromatic spices and flavours. Butter chicken, Lamb Bhuna Gosht served in mini copper pots and Malai Kofta, these were all complimented by garlic and butter naan breads, as well as rice. These generous portions were so filling, “A feast fit for a king”And what’s a delicious Indian feast without some sweet Indian deserts. We were each presented with 3 different deserts- Indian Saffron rice pudding this was decadent and the flavour of the Saffron just came through so beautifully. Next we were served a chocolate samosa this was like a brownie stuffed samosa which was just amazing and lastly a deep fried ice-cream. What and amazing end to such a beautiful evening. We ended the evening with a night cap; Chai latte beautiful is the only way to describe this warm and comforting drink.
Bread and bread rolls has been a staple diet in many homes for as long as I can imagine, and sometimes we forget how delicious and nutritious good food can actually be. But there’s nothing better than freshly baked bread or rolls straight from the oven. It’s just heavenly when butter meets a warm freshly baked bread roll.
The comforting, inviting smell of home-baked bread rolls should be more than enough reason to try baking at home. Homemade bread rolls can offer way more nutrients and fewer additives than your commercially manufactured bread rolls you get at your local stores. Baking bread or bread rolls may take some time and patience, the taste and nutritional goodness of baking your own bread rolls makes it worthwhile.
What are the benefits of baking your own bread rolls:
- You get to select the highest quality ingredients;
- You control the quantity of each ingredients that goes in;
- You don’t have to worry about any unknown preservatives and artificial ingredients;
I have a simple quick recipe for delicious homemade bread rolls:
- 4 cups stone ground flour (I use Eureka white bread flour);
- 3 tblsp oil;
- Pinch of salt;
- Mixed herbs if you desire;
- 1 packet instant yeast; and
- 3 cups water.
- Mix dry ingredients in a bowl;
- Add water a little at a time and mix;
- Mix dough until it becomes a firm and not to soft;
- Cover with cling wrap or oven tray and allow to rise for an hour or longer;
- Once dough has risen, roll in to round balls or long rolls;
- Place on a baking tray;
- Allow it to rise for another 5-10 min until they double in size;
- Pre-heat oven to 180°C; and
- Bake for 15-20 min until golden brown.
So I received this brinjal from someone’s garden and I had no clue how to cook it. And the idea of baked stuffed brinjal with a twist came to me.
I decided to spice it up and change everyone’s views on this vegetable. This purple vegetable can become a great meal if prepared right !!!
A large brinjal will work perfectly for this, but you could use a few smaller ones as well.
Receipe: serves 2-4
- 1 large or few small brinjals;
- 1 tomato chopped into cubes;
- 1 finely chopped onion;
- 1 tsp cummin/corriander powder;
- 1 tsp red masala (red chopped chillis can be used;
- 1 tblsp desiccated coconut;
- 2 tblsp yoghurt;
- 1 tblsp of lemon juice;
- 1 tsp crushed cummin (jeera);
- 1 tsp salt;
- 1 tblsp oil;
- 1/2 tsp tumeric power;
- 1 sprig of curry leaves;
- Feta as required; and
- Handful of corriander
- Chop onions and tomato’s;
- Heat a little oil in a pot and place chopped onions and tomatoe’s;
- Let it cook until it softens;
- Add your cummin/corriander power, tumeric, red masala(red chilli’s), lemon juice and coconut and stir well;
- Add yohgurt and let it cook until it becomes a slightly thick sauce;
- Destem and wash brinjals;
- Cut brinjals in half and scoop out the insides until they look like boat shells;
- Chop the scooped out inside of brinjal in small cubes and add to the sauce;
- Cook sauce until the brinjals are soft and cooked;
- Place brinjal boats into a baking dish;
- Dot brinjal with butter;
- Place the cooked sauce mix into the shells;
- Add feta to the top of brinjal boats;
- Cover dish with foil and bake in a 180°C oven for 40 to 50 minutes; and
- Uncover and place curry leaves on top and let it brown.
This is a tasty dish served with rice or roti or simply enjoyed on its own with extra cheese grated on top.
What an authentic Indian experience!!! Being of Indian decent we were always lead to believe that mum’s food is always the best. This is a traditionally mind set of every child growing up in an indian home. Going out for dinner, one would never give a second glimpse to any indian restaurant as this was the staple food cooked every day in a typical indian home.
Geet Indian Restaurant gives you this perfect indian homely experience. The attention to detail and the homely hospitality is unlike any other that I’ve ever experienced. I was privileged to grow up in front of master chef Gita Jivan, and through the years I’ve experienced her passion for food.
Geet Indian restaurant a hidden treasure in the middle of Brooklyn, Pretoria. This is where you can experience true passion from the master chef herself, who truly enjoys what she loves. This restaurant showcases the latest culinary style in indian cuisine.
Chef and owner Gita Jivan has gathered her culinary intelligence from various cities in India. Geet restaurant takes you on a culinary journey into the grandeur of undivided India. Explore the rich streams of indian cuisine. The richness and tradition of indian cuisine is yours to relish and Geet lovingly will cherish this opportunity to serve you with heartfelt joy.
We were fortunate to be invited for a Rajasthani culinary evening at the end of January 2017. Rajasthan is known for its royalty and vibrant culture, the glimpses of which are portrayed in the Rajasthani Food as well. Geet’s food, ambience and serving style has all been based on Rajasthani theme so that we could experience the true feeling of Rajasthani food.
To end off our evening we had a decadent desert which consisted of blue berry ice cream; pomegranates; halva from India; flowers; goolab jambo and sprinkled with her magical marshmallow dust.
It was definitely and evening to remember.
Geet indian restaurant will be partaking in #ThePinkTableProject on the 4th February 2017. Be sure to be book your table for your authentic indian experience.
- Address: 541 Fehrsen Street, Pretoria, South Africa
- Website: www.geetindianrestaurant.com/
- Tel: 012 460 3199
Finding the perfect vegetarian burger can be a never ending search. Restaurants, Take-Out places just never seem to get the vegetarian pattie right. It either lacks flavour or just cooked to such a crisp, that you might as well eat cardboard.
I found a recipe that is simple and easy, that you can get started on in your own kitchen!!!
Well! you don’t really need to try every place to find the best vegetarian burger. Simply just make it yourself!
At first the recipe looks complicated, but once you get started it’s actually very simple. It’s healthy, nutritious, flavorful, it’s jam packed with nutrient-rich food like quinoa and avocado and looks like a mouthgasm on a plate.
Visualise the aromatic smell, visualise yourself taking a huge bite out of this scrumptious burger. You have now become the KING!!! ….of the homemade vegetarian burger.
Without delay here is the recipe:
- 1 large sweet potato peeled and cubed;
- 4 spring onions, finely chopped;
- Zest of 1 lemon;
- 1 clove garlic;
- About 3 cm knob ginger, finely chopped;
- 1 egg yolk;
- 2 green chillies (optional);
- 1 cup cooked quinoa;
- Salt and Pepper for seasoning;
- 1 Tbsp oilve oil;
- 4 wholewheat or brown bread rolls; and
- Low-fat yoghurt, for serving.
- 1 Tbsp olive oil;
- 1 Tbsp water;
- 1 clove garlic, finely chopped or grated;
- 2 cm knob of ginger, finely grated;
- Salt and pepper to season;
- Handful of baby spinach;
- 1 Avocado diced; and
- 1/2 red onion sliced.
- Steam sweet potato cubes until soft and allow to cool;
- Place sweet potato, spring onion, lemon zest, garlic, ginger, egg yolk, chillies, and salt and pepper, in a food processor and blend until smooth;
- Stir cooked qunioa in;
- Shape into patties and refrigerate until firm (45 min);
- Heat oilve oil and fry patties until golden brown.
- Make a salad dressing by whisking together the oil, water, garlic, ginger,and seasoning and the toss with the rest of the salad ingredients.
Serve patties on a rolls topped with salad and a drizzle of yoghurt…..