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

Eeril Fugad / Goan Snake Beans Stir Fry

Today I have a very humble treat lined up for you. I happen to be a huge fan of beans. Fresh, dried, kidney beans, snakes beans, butter beans the whole lot, really. Growing up, every summer, the family would go to our ancestral home in Goa. We’d look forward to it. Our home had a massive edible garden. Back when I was too little to remember and even before I was born, the family grew a lot of vegetables and fruit. When my grandmother was little, they also had cattle and goats on the property.But in more recent times they had plenty of fruit trees. We had mangoes (a few varities), cashews, coconuts, chickoos, guavas and jackfruits growing. The only vegetables we had was some tapioca, dumsticks (moringa), tamarind and kokum. I have very fond memories of those summers and hope I can someday go back to something like this again. Though I may seem like I’ve digressed, I haven’t, not much. I had to build a setting of sorts 🙂

Every summer, snake beans were at the peak of their season. We didn’t grow this but there was a local farmer in the village who did. And he did a fantastic job of it. I loved and to this day love snake beans. We cook this up in a very simple way, a traditional Goan fugad. A fugad has its roots in Portuguese food. It is a stir fry of vegetables with some spices and seasonings and a sprinkling of fresh grated coconut. Most Goan households still cook their vegetables this way. The snake bean version was my favorite. I volunteered to prep 2 massive bundles every single day. Yes, I managed to convince my mother and aunt that I wanted to eat this every single day while I was there and that I would clean it and get it ready to be cooked myself. Thankfully, they obliged and so someone from that good old farmers household would graciously drop off a couple of bundles at the house on their way to the market. The simplicity of the dish may fool you. But the end result is fantastic. In my humble opinion, it is delicious. The beans turn out tender and sweet I’m sure kids would love it too. I could eat it by itself or with steamed rice or chapatis.

I recently managed to get some gorgeous bundles of snake beans and had to make this fugad again and I thought it was a perfect opportunity to share it with you. So if you can find some good, fresh snake beans or if you grow them yourself, I hope you try this out.

Eeril Fugad / Goan Snake Beans Stir Fry


3 small bundles of snake beans, the fresher the better
1 large onion, diced
2 fresh green / red chillies
Salt, to taste
1/4 cup freshly grated coconut
1 tbsp olive oil

Break off the ends of the snake beans and break off into inch sized pieces. Rinse through and drain and keep aside.

Heat the oil in a pan over medium heat.

Slit the chillies in length, but not all the way through. This way you get all the flavor but not much of the heat.

Let the chillies fry up for a few seconds till they get fragrant.

Add the chopped onions and saute till the onions have softened and get slightly brown on the edges.

Add the snake beans and stir them in for a while. You will see the green color of the beans turn a darker shade.

Add the salt and let the bean stir fry for about 2 minutes.

Add a splash of water, a very small amount to prevent the beans from burning and help them cook through.

Cover the pan and let it cook. Add more water, if needed.

When the beans are almost cooked, add the freshly grated coconut and stir through.

Serve hot as a side dish with some Goan fish curry or prawn curry and rice or with some chapatis.

Some other Fugad recipes –
Cabbage Fugad
Black Channa (Chickpeas) Fugad

Breakfast Hash with Potatoes, Kale, Peppers and Green Peas

Ever so often, life gets busy for everyone. When that happens in our home, I love having quick and easy recipes that I can fall back on even if I haven’t had the time to cook dinner. My tolerance for take away and ready meals has steadily fallen in the last few years to the point where its non existent now. I do prefer home cooked food, even if its something as simple as breakfast for dinner.

Actually, I really like breakfast for dinner. This breakfast hash is a nice way to fancy things up. What I love about this hash is its made from scratch. That being said, it comes together so quick and easy and all in one pan. If you’re using an oven proof skillet, you can crack the eggs right in and let them cook off in the oven. I didn’t want to switch the oven on, so I used a second pan to fry the eggs. You could use poached eggs or scambled eggs too. This hash obviously uses potato. The addition of red peppers and kale makes it so colorful, not to mention, delicious. And kale in a recipe must definitely make it healthier.

 So if you’re ever in a situation where you need a meal on the table in under 30 minutes or if you feel like a fancier breakfast, or for that matter, breakfast for dinner option, try this hash out. You’ll love it. We certainly did. And leftovers keep quite well, refrigerated. Simple heat it up the next day and serve with an egg, if desired.

Breakfast Hash with Potatoes, Kale, Peppers and Green Peas


2 potatoes, peeled and diced (the smaller the cubes, the quicker it will cook)
1 medium onion, chopped
1 red pepper, chopped
2 cups kale, roughly chopped
1 cup green peas
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp cumin powder
Salt, to taste
Freshly cracked black pepper, to taste
1 egg per serving (You could use 2 eggs per serve, if desired)

Heat the oil in a pan over medium heat.

Add the potato to the pan and let it cook, stir every now and then to ensure even cooking and avoid any burning.

When its half cooked, add the onion and red pepper.

Saute and let the onion and pepper soften.

Add the paprika, cumin, salt and pepper.

Add the green peas and the chopped kale.

Let it cook for about a minute till the kale and the peas have warmed through.

Serve hot, topped with an egg (or two) cooked to your liking.