monicasawhney

February 3, 2014July 27, 2020

Spicy Fenugreek Roasted Chicken

So I have been on a bit of a health kick recently. At first it started as a January detox, but I’m pleased to say that I’m not just going “through a phase” and my new found healthy ways have begun to sync with my everyday lifestyle and I feel better for it as a result (hurrah!). I have never ever dieted as my infatuation with food won’t let me. Consequently, I decided to make two simple changes-exercise regularly and eat healthily. It is even harder because the off licence near me 24 hour a day sells alcohol including beer, wine & spirits.

Everyone harps on about it and it sounds simple enough right? Well, in a lot of ways it is. In terms of exercising, I essentially needed to consciously make the time go to the gym. With running my own fashion business and hosting regular Spice Club events it became easy to say that I was too busy, but the reality is, we all have the same 24 hours in the day-it’s how we utilise our time that dictates what we get out of it. And so my aim now is to get into the gym about 4 times a week and to make sure I don’t get bored (the thought of going to the gym has never made me yelp in excitement) I do a range of different exercises to spice it up-from yoga to swimming, personal training sessions and aerobic classes!

In regards to eating healthily, I basically make sure I eat all 3 main meals with 2 snacks in between and drink plenty of water. Lots of fruit & vegetables (smoothies have been fantastic for this), greek yoghurt (full fat baby!) and also plenty of protein (lentils, chicken and fish). If you are looking for vending machines Perth and are in need of a reputable vending machine supplier contact, Royal Vending Perth today. I bought mine there and it’s a quality vending machine.

Essentially, no processed rubbish. I’ve never eaten too unhealthily anyway-parting with the McCoys multipack was probably the hardest thing to do (crisps are my weakness), but that aside, I feel so much better, energetic and fitter as a result of the conscious choices I’m making when I go out to a restaurant or cook at home. The most important thing I have done is ensure that all the food I cook, is easy to prepare and still tastes lip smackingly (is that a word?) delicious! My spice box has been a trusty companion throughout my journey so far and it helps to add question marks of excitement to what could ordinarily be a plain jane meal. And that’s what today’s recipe is all about-damned tasty healthy eating! This spicy fenugreek roasted chicken recipe tastes like it should be a cheat meal but I assure you it’s far from it. Check it out and let me know what you think:

Serves 2

What we need:
2 skinless boneless chicken breasts
2 heaped tbsp greek yoghurt
2 tbsp olive oil
Juice of 1 lemon
2″ ginger, grated
1 green chilli, finely chopped
1-2 tsp salt (according to taste)
2 tsp garam masala
1 tsp paprika powder
1/2 tbsp dried fenugreek leaves (available at all Asian grocery shops)
Small handful fresh coriander, chopped

How to:

Combine all ingredients into a large mixing bowl and mix well so that the chicken is coated well
Cover with cling film and refrigerate for at least 4 hours (Note: If you want to cook it straight away you can do but if you allow the chicken to marinade it will taste a lot more flavourful)
Pre-heat oven to 220C (or the highest temperature your oven goes to). In the mean time, place each chicken breast on a lined non stick baking tray.
Once the oven is hot, cook for approximately 20 minutes. Turn the chicken pieces over and cook for a remaining 10-12 minutes or until the chicken is white all the way through.
Remove from the oven and serve with brown rice (as pictured) or basmati rice and fresh salad.

October 28, 2013May 24, 2020

Indian Sweet Semolina Cardamom Pudding (Suji Halwa)

Suji Halwa (or sweet semolina pudding) is the one dish you need to know as the temperature starts to drop. It is the perfect escape on these Autumnal evenings… so join me as I switch on the X-factor, put on my Onesie and scuttle to the kitchen! This dish is particularly dear to me as it is the first dish my Mum taught to make when I was 11.

Suji Halwa has a warmth and sweetness that is delicately tempered by the spiciness of crushed cardamom. I usually make this dessert when I’m craving something truly comforting and easy after dinner, as it takes less than 10 minutes to dish up. Despite the homely memories, this dish is actually traditionally served as an offering in Sikh and Hindu temples. Once blessed by the priest, it is distributed amongst the congregation… and the kids (the big ones included) keep going back for more!

It gives me great pleasure in sharing the recipe to this very simple, but heart-warming pleasure with you! Enjoy… and don’t forget to send me your thoughts, and tweet me your efforts (onesies ’n all)!

Serves 6

Ingredients:
1/4 cup semolina
1/4 cup butter
1/4 cup granulated sugar
2 cups water
1 tsp green cardamom seeds, crushed
Almonds, sliced for garnishing

How To:

Heat pan and add butter.
Now add the semolina. Cook on medium heat, stirring quickly and continuously. Cook until the semolina is deep golden brown in colour (This should take about 5-7 minutes).
Now add the water, sugar and cardamom and begin to mix quickly with a whisk on a high heat.
Continue to whisk for 4-5 minutes. You should see the mixture begin to thicken. Cook until it begins to come away from the sides of the pan and a pudding type consistency forms.
Turn off heat and remove from heat.
Garnish with sliced almonds.

October 13, 2013May 24, 2020

Urad & Chana Dal Masala (Ma Cholo Kii Dal)

Urad & Chana Dal Masala otherwise known as “Maa Chole ki Dal” is one that is commonly relished in Punjabi households. Made from tempering a combination of split urad dal and chana dal (split bengal gram) lentils in a typical Punjabi masala, this dish never fails to satisfy at dinner time! This is a favourite of my Pops, especially when served with red onion, raw mango pickle and fresh hot tandoori chappatis. Creamy in texture and spicy in flavour, it’s not hard to see why it tops his list (well..he doesn’t actually have a list..but if he did, it would!). Check out the recipe below. Comments/tweets are always appreciated!

Serves 4

What we need:
1/2 cup split urad dal lentils
1/2 cup chana dal lentils (aka split bengal gram)
2 tsp salt
1 tsp turmeric powder
3 tbsp olive oil
1 tsp cumin seeds
pinch of asafoetida (hing)
1 onion, finely chopped
2″ ginger, peeled and grated
2 cloves garlic, peeled and grated
1 green chilli, finely chopped
2 plum tomatoes plus 3 tbsp juice (from tin)
1 tsp garam masala
1 tsp paprika
Handful fresh coriander

How to:

Soak both lentils in water overnight. Wash well and rinse.
Add the washed lentils to a pressure cooker. Add approx 4 cups of water, 1 tsp of salt and the turmeric powder. When the first whistle goes, cook for a further 20-25 minutes. (If you do not have a pressure cooker, cook lentils in a pan with approx 5-6 cups of water. Cook them until they are tender and slightly mushy in texture.
Heat oil in a non-stick pan. Add the cumin seeds and asafoetida. When the seeds begin to splatter, add the onions. Now add 1 tsp of salt and mix continuously until the onions begin to brown slightly. Once light golden, add the ginger, garlic and chilli. Mix well.
Now add the garam masala, paprika and cook for 1-2 minutes. Add the tomatoes at this point and mash them well with a wooden spoon. Continue to mix and cook for 2 minutes.
When you begin to see the oil separate from the masala, add the coriander and mix. You are now ready to add the masala to the cooked lentils. Once you have added the masala to the dal, mix well and add approx 1 cup water (or according to how thin/thick you would like your dal to be).
Bring to boil on high heat, mixing every 1-2 minutes. Turn off heat. Check for salt and adjust accordingly.
Serve with fresh chapatis and salad.