Sweet Coconut Rice (Narali Bhat)

Sweet Coconut Rice

Sweet Coconut Rice (Narali Bhat)

This is a beautifully fragrant dish, with warm inviting spices that will fill your imagination with spice markets and heritage

I made this dish the first day it started to snow in Boston and it was rather comforting sitting inside eating this as we watched the snow, inviting it to settle as we welcomed the first signs of Christmas

Mr. B. loves Christmas and I like to encourage the joy and playfulness he takes from the season. So as we count down the days, I hope yours are filled with merry and bright and that this sweet rice pudding brings some warmth on those colder days to the nights.

Ingredients

  • ½ cup unsweetened shredded coconut
  • 2 cups hot water
  • 1 cup jasmine rice
  • ½ cup coconut sugar
  • 1 cup almond milk
  • ½ cup dates
  • Pinch of saffron
  • 4 whole cloves
  • 1 cinnamon stick
  • 4 green cardamom pods

Method

  • In a small bowl, combine the coconut and hot water
  • In a pot, add the rice, sugar, dates, saffron, cloves, cinnamon and cardamom pods
  • Drain the coconut and add it to the rice
  • Add two cups of water and bring to a simmer
  • When the rice is cooked add 1 cup almond milk
  • When soft and well combined, take off heat to let cool
  • Try and take the cinnamon, cloves and cardamom out before serving or warn your guests
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Beetroot, Potato, Peanut Butter Tikki

Aloo Peanut Butter Tikkis

Beetroot, Potato, Peanut Butter Tikki

This recipe is a modern interpretation of the classic Aloo Tikki, also known as the potato tikki. The recipe is adapted from Chef Manish Mehrotra’s Indian Accent cookbook. His restaurant in New Delhi was recently named India’s best restaurant and his New York version is fast gaining in reputation.

When I first saw this recipe, I thought it seemed a little odd, but it really works. The tikki’s work with a full range of textures and tastes, from the sweetness of the beetroot to the creaminess of the potatoes, the saltiness and crunchy texture of the peanuts, heat and spice from the aromatics and garam masala and the subtle sweetness from the peanut butter.

My grandma used to make Aloo Tikki’s and we would love dipping them into her beautiful vibrant coriander (cilantro) and mint chutney (see older recipe), licking our fingers and the plate when we were done.

This one is for my Bigmama, my kitchen companion and inspiration.

Ingredients

  • 2 beetroots
  • 2 medium sized potatoes
  • 2 tsp. ghee/clarified butter
  • ½ tsp. cumin seeds/jeera
  • 1 tsp. minced ginger
  • ½ tsp. minced garlic
  • ½ tsp. minced green chillies
  • 1 tsp. garam masala
  • Salt, to taste
  • 1 tsp. crushed peanuts
  • 2 tbsp. peanut butter

Method

  • Preheat the oven to 350f, wash the beetroot, wrap in foil and roast for c.30 minutes. Remove from the oven and when cooled, peel and grate
  • Boil the potatoes and when cooled, grate
  • Heat the ghee in a heavy bottomed pan, add the cumin seeds and allow to crackle, sauté the ginger, garlic and green chilli
  • Add the grated beetroot, cooking for 15-20 minutes until the water evaporates
  • Add grated potato, garam masala and cook for 5 minutes
  • Add salt to taste
  • Once cooked, transfer to a bowl and mix in crushed peanuts
  • Divide the mixture into 6 equal portions and roll into balls. Place the ball one at a time into the palm of your hand and make a small indentation. Fill with peanut butter and shape into a patty. Repeat with the balance of the patties
  • Put in the fridge, while clearing up, to firm
  • When ready to eat, grease a baking tray with coconut oil and bake or pan fry

 

Chocolate Almond Butter Oats (Vegan, Gluten Free)

Chocolate Oats

Chocolate Almond Butter Oats (Vegan, Gluten Free)

This recipe is one of my favourite porridge recipes. It takes 10 minutes in total and whilst it looks and tastes as indulgent as a gooey chocolate brownie, it is full of antioxidants, vitamins and minerals and slow energy releasing ingredients and protein, such as coconut oil and almond butter

I like to head to the gym in the morning and this is a great protein boast for when I get home. Mr. B. is less mobile in the mornings, but since this breakfast imitates the elements of a dessert, it is great motivation to coax him out of bed!

This recipe is adapted from ‘this rawsome vegan life’ blog; a blog dedicated to vegan breakfasts, desserts and smoothies

Ingredients

Oats

  • 1 cup rolled oats
  • 5 cup water
  • 1/8 tsp. salt
  • ¼ cup almond milk
  • 1 tbsp. almond butter

Chocolate

  • 1 tbsp. melted coconut oil
  • 1 tbsp. cacao powder
  • 1 tbsp. maple syrup

Method

  • Add the oats and salt to the water and bring to the boil
  • Turn down the heat and stir until it reaches a creamy consistency
  • Stir in the almond milk and butter
  • To make the chocolate, stir the ingredients together and drizzle over the oats