Black Bean and Corn Tacos

Black Bean and Sweet Corn kernels come together to make amazing flavor-packed tacos, using a taco-seasoning made from scratch.

Black Bean and Corn Tacos
Black Bean and Corn Tacos

Today I’m sharing with you a recipe that is so simple and easy to put together, and results in such an extremely flavorful dish, you are going to be blown away.

That was a bold statement to start off with, right? Well, that’s because it’s the truth. Everybody needs a few recipes like this in their arsenal, because let’s face it, life can get hectic and recipes like this make it easy to get dinner on the table in a hurry. I know a lot of folks do ‘Taco Tuesday’. We personally don’t, but that’s just because we enjoy Tacos whenever we feel like it.

Tacos are usually associated with meat fillings, usually chicken, beef, pork and sometimes even fish or shrimp. But this doesn’t mean you can’t enjoy a really good taco if you follow a plant-based diet. And today’s recipe is going to show you just that.

We’ll be making a quick black bean and corn taco mix and a chunky guacamole to fill our tacos with. For the black bean mix, I use half a cup of dried black beans. These beans are soaked overnight and then pressure cooked the next day. I have a stovetop pressure cooker that gets the job done in under ten minutes. This works out so much better than buying canned beans because there is less waste, it works out to be more economical and I feel the beans are so much tastier. Try it out, if you have a pressure cooker or an instant pot. If not, you can simply use a can of black beans.

Black bean and Corn Tacos - taco mix

My chunky guacamole is also a very basic and simple recipe. It combines the richness of the avocado with the punchy flavors of a pico de gallo or a salsa. And like me, if you just need to serve 1 or 2 people, save the half of the avocado that has the pit still in it, squeeze some lime juice all over the cut surface, pop it into an avocado saver if you have one, or simply cover it with some cling film and pop it into the fridge for the next meal or the next day. This reduces the browning of the avocado. Do you have any tips for storing half an avocado? Leave me a comment and let me know. I’d love to be able to store it without having to use any single use plastic.

Black bean and Corn Tacos - guacamole

Assembling your tacos is one of the most fun parts of this recipe. You can add whatever your heart desires to your taco. Here’s what I use to make up my tacos –

  • Hard corn taco shells
  • Black bean and corn mix
  • Chunky guacamole
  • Pickled jalapenos
  • Plant based sour cream
  • Finely shredded lettuce

If you love a good taco, you simply have to try it out and I hope you love it as much as we do. This recipe makes enough of the bean mix for 12-15 tacos. If you’re serving 12-15 tacos in one sitting, double the guacamole recipe.

Black Bean and Corn Tacos

Recipe by Trisha VazCourse: MainCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

20

minutes
Soaking time

8

hours

Black Bean and Sweet Corn kernels come together to make amazing flavor-packed tacos, using a taco-seasoning made from scratch.

Ingredients

  • For the Black Bean and Corn Taco Mix –
  • 1/2 cup dried black beans OR 1 can black beans

  • 1/2 cup sweet corn kernels

  • 1/2 onion, sliced

  • 1/2 capsicum, sliced (See note)

  • 1 large clove of garlic, finely chopped

  • 1 tbsp oil

  • 1/4 tsp smoked paprika

  • 1/2 tsp ground cumin

  • A pinch of extra hot cayenne pepper powder (optional)

  • 1/4 tsp dried oregano

  • 2 tbsp Chipotle Sauce

  • 1-2 tbsp fresh coriander leaves and stalks

  • For the guacamole –
  • 1/2 large avocado

  • 2 tbsp of chopped onion

  • 1/2 large tomato, diced

  • 1 tbsp coriander leaves and stalks, chopped

  • Salt, to taste

  • Lime juice, to taste

  • For the Tacos –
  • Hard corn taco shells

  • Pickled jalapenos

  • Sour cream

  • Shredded lettuce

Directions

  • To make the black bean and corn mix –
  • Wash and soak the black beans for 6-8 hours or overnight. Drain the water, rinse through and cook till beans are done. (I cooked the beans in a stovetop pressure cooker and they get ready in under 10 minutes.)
  • Heat oil in a pan and saute the onions till they’ve slightly softened.
  • Next, add the capsicum and let them saute for about a minute.
  • Add in the garlic and stir fry well till the garlic is nice and fragrant. Be careful and make sure the garlic doesn’t burn.
  • When the garlic turns fragrant add the paprika, cumin and cayenne pepper powders and the dried oregano. Stir well.
  • Add in the chipotle sauce and stir thoroughly.
  • Add the black beans (that have been previously cooked) and the corn (I use frozen corn) to the pan and stir well.
  • Let this cook off for a couple of minutes or until the beans and corn has heated through.
  • Check for seasoning and adjust as needed.
  • Once most of the liquid from the pan has been absorbed, take the pan off the heat.
  • Top it off with the chopped coriander.
  • To make the guacamole –
  • Add all the ingredients to a bowl and mix well.
  • To make the tacos –
  • Heat the taco shells according to the packet instructions.
  • Layer the black bean and corn mix, the guacamole, pickled jalapenos, sour cream and shredded lettuce and serve up.

    Enjoy!

Recipe Video

Notes

  • The 2 servings mentioned at the start of the recipe is for 2 servings of 4 tacos each (Roughly about 8 tacos). This recipe makes enough of the black bean mix for 12-15 tacos. If you are serving 12-15 tacos in one sitting, you may want to double the guacamole recipe.
  • The black bean and corn mix works really well in burritos and quesadillas too.
  • You can use 1/2 a capsicum of your choice or you can use smaller sweet peppers instead. In all you’ll need about 1/2 a large capsicums worth of peppers. You can adjust this amount to suit your liking.

Vegan Thai Chilli Basil Fried Rice

This Thai Chilli Basil Fried Rice is packed with vegetables. It uses all plant-based ingredients but still has all the flavors found in Thai cuisine.

Vegan Thai Chilli Basil Fried Rice

A good fried rice is a must have in every aspiring home cook’s arsenal. I enjoy fried rice a lot. Sometimes, I think, maybe a little too much. But in my defense, what’s not to love about it? While I love a good Chinese style fried rice, this Thai Chilli Basil Fried Rice has become a new favorite.

Its a simple meal in itself that is super versatile. You can use a lot of different vegetables, whatever you have on hand. It requires just a little advance planning in the form of cooking the rice ahead of time. Combine that with a clever use of some sauces that I always keep on hand and I can sit down to a nice, hot, home cooked meal in a jiffy.

In the past, I’ve always relied on a Chinese style fried rice. But a couple of years ago, when I tried a Spicy Thai Chilly Basil Fried Rice at a local Thai restaurant, I was smitten. All this flavor and spice – this fried rice blew my socks off. I ordered it every time we went out for Thai food. After a few such instances, I knew that I simply had to learn to make this at home and so with some experimentation, I ended up with a recipe that was really close to my favorite version.

Fast forward to December 2019. Just a few weeks before Christmas, my husband and I decided to switch to a more plant-based diet. And I’m happy to report that we’re loving every bit of this new plant based diet. The last couple of months have involved a lot of experimentation and researching substitutes to make my favorite recipes vegan-friendly. And I have finally found the ever elusive ‘mushroom oyster sauce’ that always seems to be sold out at my local Asian grocery store. Obviously, the next step was to try a vegan version of my Thai Chilli Basil Fried Rice.

It took a little tweaking, but OMG, this fried rice is phenomenal. I think I may like it a little more than the original recipe. So if you like Thai food, whether or not you follow a plant based diet, you must try this recipe out. Its a simple recipe, but is so flavorful and packed with veggies, that I promise you won’t even miss the meat.

So let’s talk about the recipe. There are a few steps involved but they are all really easy to follow. The fried rice is ready in minutes and its best to have all the components prepped and ready to go.

Step 1 – Making the rice

I used some Basmati rice as that’s what I had on hand. Wash the rice out a couple of times and soak it in some water for about 30 minutes. Drain the water, rinse with some fresh water. Bring a large pot of water to a boil, season with salt, add the rice and cook it till is done about 80%. The rice should still have a little bite and shouldn’t be too soft. Let it cool completely.

Spicy Thai Chilli Basil Fried Rice - Boil the rice

It’s best to cook the rice atleast a few hours before you need to make the fried rice. You can even make the rice the previous day. Let it cool completely and refrigerate till you need to use it.

Step 2 – The spice paste

This couldn’t be simpler. Its a combination of some Thai birdseye chillies and garlic. We like our food spicy and this recipe is no exception. If you like Thai food but want to cut down on the spice, you can use a combination of birdseye chillies and some cayenne peppers or any other milder chilly. Grind this to a coarse paste.

Spicy Thai Chilli Basil Fried Rice - Chilli garlic paste

Step 3 – The sauce

This sauce makes this fried rice what it is. I have had to make a few substitutions to make this recipe vegan friendly but I believe this combination of sauces comes really close.

Simply stir together all the ingredients for the sauce – the miso paste, soy sauce, mushroom sauce, white pepper powder and sugar. Set this aside to use once we start cooking.

Step 4 – Prepping the veggies

Clean and cut all the vegetables and keep them ready. I use onions, carrots, zucchini, mushrooms and broccoli.

Pick the Thai basil leaves and keep them in a separate bowl.

Prepping the Vegetables

Step 5 – Making the fried rice

This is by far the easiest part of the recipe. Now that all our prep work is done, the rest is just a matter of stir frying our ingredients in stages. Make sure you use a large wok or a large enough pan. At this stage, all the cooking is done on a high heat.

Now that you’re familiar with the process, let move on to the recipe.

Vegan Thai Chilli Basil Fried Rice

Recipe by Trisha VazCuisine: ThaiDifficulty: Medium
Servings

2

servings
Prep time

15

minutes
Cooking time

20

minutes
Soaking time

30

minutes

This Vegan Thai Chilli Basil Fried Rice is packed with vegetables. It uses all plant-based ingredients but still has all the flavors found in Thai cuisine.

Ingredients

  • 2/3 cup basmati rice

  • 3 Thai birdseye chillies

  • 4 large cloves of garlic

  • A small handful of Thai basil leaves

  • A small wedge of lime

  • 2-3 tsp. peanut oil

  • For the sauce –
  • 1 tsp red Miso paste

  • 2 tbsp soy sauce

  • 1 1/2 tbsp Mushroom Oyster Sauce

  • 1/2 tsp White pepper powder

  • 1 scant tbsp raw cane sugar

  • Vegetables –
  • 1 onion

  • 1 zucchini

  • 1 carrot

  • 5 cup mushrooms

  • 1/2 cup broccoli florets

Directions

  • Wash and soak the rice for 30 minutes. Drain and rinse with some fresh water and drain again. Bring a large pot of water to a boil, season with salt. Add the drained rice and boil till the rice is cooked about 80% of the way. Drain and rice and cool completely.

    **See Note 1.
  • Prep the spice paste. Grind the chillies and garlic to a coarse paste and set aside.
  • Make the sauce. Place all the sauce ingredients in a bowl and stir together till well combined.
  • Prep the vegetables. Peel and cut the onion into thick slices and separate the onion layers.

    Cut the zucchini and carrot in half lengthwise and cut into thick slices.

    Slice the mushrooms. Cut the broccoli into small florets to help it cook faster.
  • To make the fried rice –
  • Heat a large wok on high heat. Add 1 tsp peanut oil and fry the mushrooms till they develop a little color.
  • Add another spoon of oil and add the onion. Stir fry till the edges of the onion slices start caramelizing.
  • Add the broccoli and stir fry till it has cooked about half the way.
  • Add the carrots and saute.
  • Then add the zucchini and saute till the veggies cook through to your liking.

    ** See note 3.
  • When the vegetables are cooked, add the chilli garlic paste and stir through well.
  • Stir the sauce and add to the wok. Stir through to distribute well.
  • Immediately add the rice and gently stir through to coat the rice with the sauce.
  • At this stage, let the rice cook through for about 20-30 seconds or till the sauce has been absorbed by the rice and the rice has heated through well. Gently stir fry the rice while it is heating through.
  • Take off the heat and add the Thai basil leaves and stir through.
  • Serve hot with some cucumber and a wedge of lime.

    Enjoy!

Recipe Video

Notes

  • 1. Boil the rice atleast a few hours before you need to make the fried rice. You can boil the rice the previous day. Cool it completely and refrigerate till you need to make the fried rice the next day.
  • 2. You can use regular white sugar to replace the raw cane sugar. If using white sugar, reduce the amount of sugar used.
  • 3. I prefer my veggies a little on the crunchy side. You can choose to cook the vegetables a little more till they are done to your liking.

Spinach, Feta and Ricotta Rolls

Back when I was working at my last job, a colleague, who happened to be my work bestie, introduced me to this treat. We’d take our breaks together whenever we could and hop over to Muffin Break. Our Muffin Break outlet made the best Spinach and Feta Rolls (sidenote – their Bran muffins were to die for). But I’d never noticed these little beauties before this. I was on a first name basis with its Non-vegetarian counterpart – the sausage roll. I’ve had quite a few of those. But on this particular day, when we went over to Muffin Break, she ordered a Spinach and Feta Roll to go with her coffee. Needless, to say, I was intrigued. So I ordered one for myself too. And the rest, as they say, is history.

From that day on, if I ever need to grab a bite and am in the mood for something savory, I pick up one of their Spinach and Feta Rolls. They are seriously good. And, I like to think that I’m getting a little extra Spinach in my diet that day.

So getting back to yesterday. When I found myself with a big basket of Ricotta cheese and a bag of Spinach I needed to use up, I decided to see if I could use the two together and come up with something delicious. After a little looking around, I found just the thing. I’ve based my rolls on a similar recipe I found online and I just switched it up to my liking. This time around, I used store bought Puff pastry. I had a packet in the freezer that I wanted to use up too. This recipe has just 2 basic components – the pastry and the filling. The filling is really easy to put together. You just mix up all the ingredients and your ready to go. The verdict – These rolls are really good. They’re not exactly like the Muffin Break ones. I am now convinced that there is some flour added to their filling, possibly to bulk it up. But these homemade rolls can give them a serious run for their money. And this time, I know for sure that there’s a heap of spinach in there. And everyone knows that Spinach with Ricotta and Feta is a match made in heaven. So let’s have a look at these Spinach Rolls, shall we?
Spinach, Feta and Ricotta Rolls
Makes 18 rolls
3 sheets Pampas all butter Puff pastry
200g Feta Cheese
300g Ricotta Cheese
150g Baby Spinach, finely chopped
Red Chili Flakes, to taste
Salt, to taste
Freshly cracked black pepper, to taste
1 egg
Black sesame seeds, to sprinkle over
Preheat your oven to 180ºC.

Place the baking tray in the oven.

Thaw 3 sheets of puff pastry. The pastry should be soft enough to work with but still cold. If it warms up too much, it gets sticky and difficult to work with.

Crumble the feta into a bowl.

Now add the Ricotta and crumble that in as well.

Add crushed black pepper to taste.

Taste the mix and add more salt if you want. I didn’t need to add any salt at this stage.

Add the spinach and red chili flakes. Mix well.

Crack the egg into a small bowl. Whisk and keep aside.

Working with one sheet at a time, cut the sheet in half.

Spoon the mix to form a long log in the center of each half of the pastry (lengthwise).

Brush one side (along the length) of each half of the sheet with the whisked egg.

Roll the other side of pastry over the spinach into a tight log. The egg will help seal the pastry.

Place the rolls on greaseproof paper, seam side down. Repeat with the rest of the pastry.

Carefully place the paper onto the heated tray.

Brush the tops of the rolls with the whisked egg (egg wash).

Crack some black pepper on the top of each roll and sprinkle some black sesame seeds on the rolls.

Bake for about 30 minutes or till golden brown in color.

Serve hot.

Tava Style Aloo Bhindi – Indian Potato and Okra Stir Fry

This recipe takes me way back to when I’d first enjoyed some Tava vegetables. It was at a party that had a huge buffet offering, both non-vegetarian and vegetarian. While the non-vegetarian spread was really impressive, I was intrigued by a live stall happening over on the veggie side of the table. There was a massive tava (cast iron griddle) and it had a variety of vegetables on it. The aroma was deliciously intoxicating and I knew I had to try some. I helped myself to a small assortment, some salads and took some naan bread to go along with it. Little did I know that this dish would have me hooked for a long time to come. This was about 7 years ago, I think. To this day, the thought of those tava vegetables has me yearning for some.

After a lot of searching, high and low, I found a recipe, that I tweaked to try and replicate the flavors I so vividly remember. Since I cook for just my husband and I, this recipe is scaled down. I also just use my favorite veggies from that day – okra (bhindi) and potatoes (aloo). I found that these are also some of the easy ones to work with. I don’t make this recipe very often, because the veggies start off by getting deep fried and are then tossed with a spice mix (tava masala), and the deep frying tips this to the slightly indulgent side.

The spice mix, or my version of the tava masala is hot a very hot mix. The spices used are warm and flavorful. The chaat masala is an integral part of this recipe. If you haven’t tried it before, it is a blend of a few spices like cumin, pepper and a few others with some powdered mango. So it has a unique flavor profile, you get a slight hit of salt, tang from the mango and delicious flavor from the blend of other spices. You can easily find this at any Indian grocery store. (This chaat masala also works well with other chaat recipes you find on my blog.)

So try this easy stir fry recipe. This is best enjoyed served hot with some chapatis, rotis, naan or other flatbread of your choice. It would also work well as a side dish to some hearty Dal & Rice.

Tava Style Aloo Bhindi


3 medium potatoes
20-25 okra
1/4 tsp turmeric powder
1/2 – 1 tsp Kashmiri chilly powder (or any other mild chilly powder)
1 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp chaat masala
Salt, to taste
1 1/2 – 2 tbsp oil, plus oil for deep frying

Place a pan with the oil for deep frying on medium high heat.

Wash and peel the potatoes and cut into evenly sized fries / chips.

Wash the okra and pat dry. Chop the stalks off the okra and discard. Try and use okra that is similar in size, if not, cut them down to about the same size as the potato pieces.

By now, the oil should be hot. Carefully, and in batches, add the potatoes to the oil. Don’t overcrowd the pan or the oil will froth over and spill.

Deep fry the potatoes on medium heat till they’ve cooked through. Drain using a slotted spoon and set aside on some kitchen paper to get rid of any excess oil.

Deep fry the okra on medium heat till they have start getting a little darker in color and have started crisping up.

Drain using a slotted spoon and set aside on some kitchen paper to get rid of any excess oil, like you did the potatoes.

Take the oil for deep frying off the heat.

Heat 1 tbsp oil in a large pan on medium heat. When the oil is warm, NOT hot, add in the turmeric powder first and then add the rest of the spice powders.

Stir that through for about 20-30 seconds or  till the spices get aromatic.

Add the okra to the pan and toss well. Lastly add the potatoes and toss to coat the veggies with the spices evenly.

Check for seasoning and add salt, to taste. Toss well.

Serve hot.

You can watch the video recipe here –

Vegetarian Shepherd’s Pie

Veggies – Love Em or Hate Em?

In my house, we love veggies. Whether it is steamed, in a curry, stir fried or straight up in a salad, we love it all. We are trying to include more veggies in diet as much as we can, because it is healthier for you. And when you eat what’s in season, it tends to be a lot easier on the pocket too. I try to eat local produce as much as I can and always go for what’s in season.

When I came across a recipe for a vegetarian Shepherd’s Pie, I knew I had to try it. It calls for a bunch of veggies, which most of us usually have on hand, and lentils. We eat a lot of lentils, pulses, legumes, so I knew this would be an interesting way to switch things up. There are a few processes involved in the recipe, but they are all really simple and I loved that there were leftovers.

This Veggie Shepherd’s Pie is chock full of veggies and lentils and is the perfect meal for a cold, wet day. The veggies and lentils are full of flavor and are topped with mashed potatoes.And who doesn’t love mashed potatoes?

Vegetarian Shepherd’s Pie
Recipe from: Budget Bytes

1 cup cooked lentils
1 tbsp olive oil
2 cloves garlic, finely chopped
1 large onion, chopped
3 carrots
2 stalks celery
Handful of button mushrooms, sliced
Salt, to taste
1 tsp dried thyme
1/2 tsp smoked paprika
Freshly cracked black pepper, to taste
1 tbsp tomato paste
1 tbsp flour
1 cup vegetable broth
1 cup frozen peas
6-8 potatoes, depending on size (You need enough to make about 4 cups worth of mashed potatoes)
A knob of butter (optional)

Heat olive oil in a large skillet over medium heat.

Add the onions and garlic and saute till the onions have softened.

While the onions are cooking, dice the carrots and celery to ‘more or less’ resemble the size of the peas and lentils.

Once the onions have softened, add the diced carrots and celery to the pan and cook till the celery has started to soften.

Now add the sliced mushrooms, salt, thyme, smoked paprika and pepper to the pan. Stir well to let the spices incorporate. Continue cooking till the mushrooms have fully softened.

Add the tomato paste and the flour to the pot. Stir and continue to cook the veggies till they’re coated and the pasty mix starts to coat the bottom of the pan. This should take about 2 minutes.

Add the vegetable broth to the pan. Stir to dissolve the flour and tomato paste that has coated the bottom of the pan.

Bring the broth to a simmer. It will have started thickening. Add in the cooked lentils and peas and let them all heat through.

Taste for seasoning and add more salt and pepper if needed, stir through and take the pot of the heat.

Preheat your oven to 200ºC.

Wash and peel the potatoes and cut them into cubes to cut down on cooking time.

Boil them in salted water till tender. Drain and mash the potatoes with the butter (if you are using) till no lumps are left. Taste and add more salt, if needed.

Add the vegetables to a large casserole dish (I used my 9 inch ceramic pie dish). Top with the mashed potatoes. It is easier to handle the mashed potato when it is still warm. I used the back of a spoon to flatten the mashed potatoes. You can choose to use a fork or a spoon to create a decorative pattern if you’d like.

Bake for around 15 minutes till everything has heated through. If you want the mashed potatoes to brown some more, place it closer to the top heating element of your oven, or turn your broiler on (if your oven has that function) and bake for a few more minutes. Watch closely and when it has browned to your liking, take it out of the oven.

Sprinkle some more freshly cracked black pepper over the top and serve hot.

Enjoy your veggies!!! 

Pin this now for later –

Baby Spinach Salad with a Balsamic Glaze

Whoever said that the simple things are often the best, was a legend. I have proof. What am I talking about? Well a couple of weeks ago, I’d gone to lunch with a friend. Obviously, I had to have the smashed avo toast – beautiful rye sourdough, topped with a generous amount of smashed avocado. This particular version of it was then topped with a simple salad that was so very good, I had to try replicating it at home. It was just a beautiful and well balanced little number, with every mouthful, I could literally hear angels sing.

Since the salad was so simple, there is very little to do to assemble it. This makes it perfect if you have to make a great big batch to feed a crowd this holiday season. The homemade version was so good, I hardly got a couple of bites of it. The husband, who initially was very skeptical about the simplicity and the ‘no mayo’ nature of the salad, almost wiped the plate clean. So I can tell you that this recipe has been tried and tested and has received the highest seal of approval (well, in my house atleast).

This is not an exact recipe. You simply add the ingredients to your liking and taste and it will turn out fantastic.

Baby Spinach Salad with a Balsamic Glaze


A couple of handfuls of baby spinach (you could also use rocket or any salad greens of your choice)
A few cherry tomatoes
Feta cheese, to taste
Freshly crushed black pepper, to taste
Balsamic glaze, to taste

Place the baby spinach / salad greens on your salad plate.

Halve the cherry tomatoes and place it evenly around the plate.

Crumble some feta cheese on top. (Please note, the feta cheese is salty, so add as much or as little as you’d like. No additional salt in used as the feta seasons the salad.)

Sprinkle a little freshly cracked black pepper on top.

Drizzle a little balsamic glaze over everything to finish it off.

Sit back and look at this gorgeous work or art.

Serve up and enjoy.

Kale Chips with a Spicy Chaat Masala Seasoning

Anyone who knows me well, knows I love my snacks. Most Indian snacks are deep fried. Actually, scratch that, most snacks anywhere are deep fried. Well, atleast the yummy ones are. That being the way it is, I try to cut down on these kinds of snacks. Which means, I’m constantly on the lookout for healthier options. And it goes without saying that even these healthier options, have to be delicious. At the end of the post, I will list some of the recipes that I find healthier. Do you love your snacks as much as I do? Hit me up with your healthy snack recipes in the comments section. I would love to try them out and will post my experience here, with credit to you, of course.

Today’s post is one such snack option. Kale Chips. I never thought I’d love it as much as I do. I’ve had the option to cook with Kale only in the last couple of years. I’ve not tried too many Kale recipes so far. Just this Skillet Breakfast Hash and now these Kale Chips. I’ve made them both a few times and we love them. That is how I knew, I had to share these Kale Chips with you. Kale is really good for you. They are choc full of antioxidants. These are baked and I can’t tell you how delightful they are to snack on. You have to try it to believe it. What I love is that the options for the seasonings are endless. I have a soft spot to this Spicy Masala Chaat Seasoning. It is a little tangy, a little salty and a little spicy – just perfect. And its such an easy recipe too. All you do is prep the leaves, sprinkle the seasoning over, toss and bake. So what are you waiting for? Try it out. You’ll definitely want to make it again.

You can watch the recipe here –

Kale Chips


1 bunch of Kale, washed and shaken dry
1 tbsp olive oil
1/2 tsp Kashmiri chilli powder or to taste
1/2 tsp Chaat masala, or to taste
Salt, to taste

Preheat the oven to 180ºC.

To prep the Kale leaves, break the leaves into smaller chip size portions, discarding the tougher stem.

In a small bowl, mix the olive oil, the chilli powder, chaat masal and salt together.

Drizzle this over the the kale leaves and toss well to make sure all the leaves are coated with the spices. Its best to do this with your hands. Rub the leaves gently to get the seasoning in the little nooks and crannies.

Either line a baking tray with some parchment paper or lightly spray with some oil

Arrange the kale leaves in a single layer on the tray.

Bake for 10-15 minutes or till the leaves are lightly browned.

Keep a close watch on the leaves as they can go from just right to burnt very quickly.

Take them out of the oven and let the chips cool completely before eating. They crisp up as they cool.

Sit back and enjoy.

Pin now and enjoy later!

Roasted Winter Vegetable Bowl

Ever since we were little, my mother made sure we ate a lot of vegetables. When I think of it, my brother and I were never picky or fussy about eating our vegetables. My mother and my Nana (maternal grandmother) who lived with us, taught us the value of food and ingrained in us how we were lucky to have meals that were lovingly prepared, when there were so many all around the world that had to go without any. And that lesson has staying with us till date. For this we are ever so grateful. 

Very often, I find myself with not much in the fridge, especially towards the end of the week, just before grocery shopping. On one such occasion, I had a few veggies, none of them enough to make a dish in itself, so I thought I’d just combine the lot of them. I also had some leftover falafel from a previous trip to Costco so I added them to the mix. What I ended up was this glorious winter veggie bowl. 
Putting together a veggie spread like this is so simple and requires very little hands on time. And the best part is you can swap these veggies for any that you have in the fridge. I added a simple salad and dressing over it and topped it with some roasted peanuts. I can’t tell you how satisfying it is to dig into a bowl like this – veggies in all their glory. I could live on food like this. You won’t even miss the meat and all these beautiful colors are really good for you too. That’s a win win. The recipe below is not quite a recipe, just guidelines if you want to whip up something like this. Please feel free to change as you wish.
 
Roasted Winter Vegetable Bowl
Serves 2 

1 beetroot, boiled, peeled and cut into pieces 
2 carrots, cut into 2″ long pieces
Cauliflower florets (dont waste the stalks, cut the stalk into cubes and use with the florets)
4 pcs. falafel (prepare according to package instructions)
Hummus 
Olives, pitted and sliced
Green Salad (recipe follows)
Garlic Yogurt dressing (recipe follows)
A small handful of pistachios
Salt, to taste
Freshly crushed black pepper, to taste
Extra Virgin Olive oil, to drizzle over
When prepping the veggies, try and cut them the same size so that they cook evenly. 
I roasted each vegetable in a separate baking dish, but if you prefer, you can use the same dish.
Preheat the oven to 200ºC.
Cut the carrots, sprinkle with salt, pepper and a drizzle of olive oil. Toss well to coat and place in a baking dish in a single layer and bake for 15-20 minutes or till cooked to your liking. Flip the carrots halfway through the cook time.
Sprinkle the cauliflower florets with salt, pepper and a drizzle of olive oil. Toss well to coat and place in another baking dish in a single layer and bake for 15-20 minutes or till cooked to your liking. Flip the carrots halfway through the cook time.
Heat a pan and roast the pistachios on medium flame till they’ve lightly browned.
For the salad – 
1 cucumber, sliced
1 tomato, cubed
1/3 small red / white onion, finely sliced
Salad greens of your choice (lettuce, arugula, rocket, baby spinach)
Salt, to taste
Freshly cracked black pepper, to taste
Lime juice, to taste
Toss all the ingredients.
For the Garlic Yogurt dressing –  
1 cup Greek yogurt
Salt, to taste
1-2 tsp sugar, or to taste
1 clove of garlic, finely chopped (Use freshly chopped garlic. Do not use garlic paste because that is too pungent for a salad)
Stir all the ingredients through and set aside.
To assemble the bowls
Place the cut beetroot, roasted carrots, cauliflower, falafel, hummus, olives and the salad in a bowl.
Drizzle the dressing over it. Serve a little extra on the side for the falafel.
Top with the roasted pistachios.
Enjoy!
 

Mungode – Split moong (mung) bean fritters

I love snacking. Probably more than I love my meals. There, I said it! I think this is because I grew up in Mumbai, formerly known as Bombay. Mumbai is famous for its street food, which are mostly snacking options. Some light snacks and others can be more substantial and work well as meals in themselves. Its their easy availability and their reasonable prices that makes them so popular.

Since I am not in Mumbai anymore, you can only imagine how much I miss these delectable treats. So out of necessity and a healthy amount of curiosity, in the past couple of years, I’ve found myself looking out for Indian snack recipes to try out at home. Once you start looking it up, you will be amazed at how much variety there is out there. India is a big country with rich, cultural diversity and that is reflected in its food as well. This has worked very well for me, because it gives me an opportunity to try out heaps of different recipes, like this one. Mungode is a one such treat that I recently stumbled upon. Yes, it is another deep fried treat, like a lot of other Indian snacks, but its not like you’d indulge in this everyday. It is a simple recipe to follow with minimal prep work involved, just the kind of recipes I like. These little deep fried Moong dal (split and hulled mung bean) fritters are crunchy on the outside, full of flavor and are best served hot with some ketchup or your favorite Mint chutney.
Mungode
Recipe from: Swati’s Kitchen
Serves 3-4 as a snack

1 cup moong dal (Split and hulled mung beans)
1 large onion, finely chopped
1 tbsp ginger, freshly grated
1-2 green/red birdseye chillies, finely chopped (optional)
1-2 tbsp fresh coriander leaves and stems, finely chopped
Salt, to taste
Oil, for deep frying
Wash the moong dal and drain the water. Do this about 3-4 times.
Soak the dal in fresh, tepid water for about an hour.

Grind it to a coarse paste and empty into a mixing bowl.
Add the onion, ginger, green chillies, coriander and salt to the bowl with the dal and mix well.
Heat oil for deep frying. 
Drop in little portions of the batter. I used portions a little less than a teaspoonful. (You don’t want large fritters or it might not cook through.) Also, keep the fritters uniform sized so that they cook evenly.
Don’t overcrowd the pan and fry the fritters in batches.
Let the fritters fry till golden brown on medium heat. Drain using a slotted spoon.
Drain on some kitchen paper to absorb any excess oil for a couple of minutes.  Repeat with any remaining batter. 
Serve hot with tomato ketchup or mint chutney and a nice hot cup of tea.
Enjoy!!!

Spicy Kerala Mango Pickle – An Instant Mango Pickle

Today we’re going to talk pickles. No, not the bread and butter pickles or the dill pickle kind. We’re talking Indian pickles. Pickles form a huge part of Indian cuisine. As vast as India is as a country, even more diverse is the food that comes from all different parts. Every region has its own culture, language, cuisine and hence versions of pickles. I have always been a very picky pickle person. (Haha, theres a mouthful of a sentence). Anyway, there are some pickles I just can’t deal with (most of these being the spicy store bought ones) but there are others I can’t get enough of.

Pickle making has always intimidated me. I always thought of it as a tedious and daunting process. I guess some of this anxiety with pickle making also comes from my Mum. She makes some  mean pickles, but inspite of every care, can never get them to last. They’d get spoiled before we could finish them. I always thought that would happen to me too. Don’t ask me why, I just thought it would. Until I tried my first homemade pickle – this super yummy Goan Eggplant Pickle. I was surprised at how easy it was to make and we enjoyed it for months after.

I was eager to try out a few more recipes after my success with the eggplant pickle. So a few months ago, when raw mangoes started showing up around Sydney, I just had to try out some mango pickles. Some Indian pickle recipes are long drawn and need to be kept in the sun. I wanted something a little quicker. So, I picked up a few green mangoes at Paddy’s Market in Flemington and I narrowed it down to two recipes to try out this time around. One of them was this Instant Mango Pickle. Ofcourse, seeing that it was an instant recipe was a huge bonus. Plus it was so easy to make, I couldn’t not try it. Also this is a small batch recipe, which was fantastic, because we’re a family of 2 and I had more recipes to try out. I chose to wait for a few months before sharing this recipe, because I wanted to see if it would keep. And I’m happy to report that if you use a clean, dry glass bottle and a clean and dry fork / spoon to serve, this keeps refrigerated for more than 4 months. Moreover, this is a delicious spice blend, unlike those you will find in any store-bought version. I happen to really like this recipe. I’d take that as a win for me and my pickle making.

Spicy Kerala Mango Pickle
Recipe from: Edible Garden

2 cups raw mango, skin on, cut into uniform sized cubes
2 tbsp salt
1/4 cup oil
2 1/2 tsp black mustard seeds
1/2 tsp fenugreek seeds
2 springs curry leaves (leaves only)
2-3 tsp red chilly powder
2 tsp vinegar (optional)

Add salt to the cut mango pieces. Toss well and keep aside for 20-30 minutes.

Combine 2 tsp mustard seeds and the fenugreek seeds and grind them to a coarse powder together.

After the mango pieces have been sitting in the salt for 30 minutes, heat oil in the pan and add 1/2 tsp mustard seeds.

When the mustard seeds pop, turn the flame off. Add the powdered mustard and fenugreek.

Immediately add the curry leaves and the red chilly powder and stir well for about 5 seconds.

Tip in the salted mangoes and add the vinegar, if using.

Stir well. The residual heat of the pan will cook the pickle through as needed.

Let the pickle cool down completely in the pan itself.

Once it has completely cooled, store in a clean, dry glass bottle / jar.

Store refrigerated.

Enjoy!!!

**Serve with your favorite dal and rice.

This recipe has been added to –
Food on Friday @ Carole’s Chatter