All posts filed under: BBQ

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Kenyan Sweet Potato Veggie Burgers and Dad's Masala Chips

Kenyan Sweet Potato Veggie Burgers and My Pa’s Masala Chips

I’m a veggie burger snob. There, I said it. Nothing compares to a veggie burger packed with a delicious combo of spices, herbs and quality extras. I have a few dozen personal burger laws. For me, there must be pickles, if not, the burger is incomplete. The sauce has to be relish, mustard or something else loaded with flavour. Salsa is fine. No mayo, although sour cream with chives is epic. Cheese is mandatory. Extra cheese is better. Lettuce or baby spinach offer a welcome crunch factor and thinly-sliced onions make the whole thing a dream come true. Another thing I’m absolutely nuts about is a crunchy crust on the outside of the burger patty. Breadcrumbs, crushed nachos, herby semolina, I’ll take anything. But I’ve got something better for you today, my loves; something so stupidly delicious you’ll wonder where it’s been all your life. Three words; cassava crisp crust. Did you just feel my heart skip a beat? Cassava crisps are a staple snack in our house and the fresh kind cannot be beaten. …

Tamarind Glazed Tofu Sliders (F)

Tamarind-Glazed Tofu Sliders with Kachumbar Slaw

Yes, I’m back. After a week in Mombasa, six weeks of family time and a week of tech issues, I felt it was time I blogged again. I offer you a summer spread of these mini burgers filled with tamarind-glazed grilled tofu, masala potato wedges and spicy Indian slaw (kachumbar). When I was young, my dad would call me from work at 6.30pm to ask me to quickly make his favourite kachumbar before he arrived home in time for one of mum’s gorgeous home-cooked dinners. It was always a pleasure and allowed me to perfect the recipe – one which now has a very special place in my heart. Even though kachumbar means ‘cucumber’ but I often make it without. I often just crave the simplicity of juicy tomatoes, red onions and mixed spices. For this recipe, I’ve added grated carrots, cucumbers and spring onions to create a kachumbar-inspired slaw to offer a delicious crunch to these tofu sliders. Masala wedges are a staple at home and are usually made with either sweet potatoes or …

tandoori-kebabs

Vegetarian Tandoori Kebabs from Scratch

A lot has happened since our Mughlai banquet. Mainly the week (yes entire week) I lost my appetite. Sunday mornings are meant to be lazy, meant to keep you in eager anticipation of a delicious brunch. Am I right or am I right? Two Saturdays ago I went for a delicious Indian meal and some unexpected but very welcome ‘curryoke’ (karaoke post-Indian banquet, apparently). I feasted on Mutter Paneer, Okra, Daal Makahni and Naan. By the end of the night (with a little help from Asha Bhosle and Atif Aslam) I was a content little madam. I went home to fall asleep to a late Will Smith movie and some Nat Geo Wild. I tossed and turned, trying to get comfy in and amongst dreams of being stranded in the Amazon rainforest with Agent J and blueberry pancakes for brunch. Fast-forward six hours and I’ve forgotten all about the man in black and a comforting brunch. I was sick – so sick I lost my appetite for a week. Don’t get me wrong, I still …

chilled-berry-soup-fi

Chilled Sunshine Berry Soup

Are you ready to be transported to a world of fresh, sweet flavours? First, come with me on a strawberry picking adventure… Watch out for the nettles   … And bugs!   And don’t pick the green ones. No, we’re not talking fingers up noses. Although, I wouldn’t advise that either   Shall we chill?     Chilled soups: They linger like loiterers, typed upon dog-eared menus in questionable restaurants. Surely this cannot be true? When I first saw a similar recipe in Kurma Dasa’s Great Vegetarian Dishes, I thought to myself, ‘how is a chilled soup any different to umm… Fruit juice?!’ I hear echoes of you asking me the same question. So, this distinction is imperative to our exploration of chilled fruit soups- which, by the way, are refreshing and delicious. It’s not that I’m biased or anything. Our fruit soup is sweet, but not fruit juice sweet, smoothie sweet or even preserve sweet. That would be sacrilege. It is slightly sweet, made silky smooth with cornflour, and finished on a slightly savoury …

kofta-salad-fi

Tarragon Laced Khoya Kofta and Vegetable Medley

The third recipe in the KO Rasoi Summer BBQ Season 2010 is a blinder. Full of fresh flavours and totally unique. I love kofta. Some of you may already know this, having seen my recipes for Melt in the Mouth Paneer Kofta and Springtime Kofta. Some of you are yet to bear witness to my kofta obsession. This recipe combines khoya (milk solids), spinach and tarragon to create little bites of heaven to top this summery vegetable medley. Harmonious indeed. While technically this is not an entirely barbecued dish, some elements have been slightly charred on the barbecue to bring out their delicate sweetness. I barbecued some parboiled asparagus and courgette strips and added them to sweet Summer peas, then coated them in a dressing of extra virgin olive oil, lemon juice, zest and aromatic garlic. Everything was topped off with deep fried crispy tarragon leaves. Perfect. Tarragon has a heady anise-like flavour which pairs wonderfully with the rich, creamy khoya and fresh vegetables. Although, it is also important to remember not to add too …

matoki-burgers-fi

The KO Rasoi BBQ Season: Matoki (Green Banana) Burgers

Back for more already, huh? During this series, I want to show you that vegetarian barbecues don’t just have to be about veggie sausages and tired-looking veggie burgers. If they were then the barbecue world would be a really, really sad place. Well, for me anyway. Whenever I’m asked to attend barbecues I pray and pray that I won’t be sitting in a corner eating some store-bought meat-free burger. Yawn. To my dismay, unless I bring my own food this is usually the case at such affairs. Is some decent barbecue nosh really too much to ask our carnivorous chums for? Allow me to demonstrate: These burgers are made from green bananas, chickpeas and a load of fresh flavours, and boring they ain’t. No, no, no; the green bananas don’t impart any particularly banana-ish flavour. They have a deliciously rich texture akin to probably the richest, creamiest, firmest sweet potato your taste buds have ever encountered. The taste however, is only slightly sweet and absorbent of any flavours you fancy adding. Why Sanjana, they sound perfect …

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Coriander and Lime Paneer Kebabs and Summer Quinoa Salad

  My Facebook fans wanted it, so my Facebook fans are getting it; introducing the KO Rasoi BBQ Season 2010. Over the next few posts I will be showcasing some of my very own delicious vegetarian barbecue ideas for these beautiful, long summer days. Kicking off our series are recipes for Coriander and Lime Paneer Kebabs with a cooling Summer Quinoa Salad. Drool. Spicy, refreshing and full of punchy flavours, this tag-team delivers flavour combinations from barbecue heaven. Overreacting I am not.   A drizzle of yogurt is always good. Always. This takes hardly and time to prepare and the recipe can easily be doubled or tripled according to how many guests you have over… Or indeed halved if you’re planning to devour your barbecued deliciousness all by yourself. So please, please get your barbecues out, slap on some sunscreen and cook with me during the KO Rasoi BBQ Season 2010! Coriander and Lime Paneer Kebabs (serves 4-5) Ingredients For the Marinade Blend together: 160g/2 cups fresh coriander Zest and juice of two zingy limes 5 …