All posts tagged: healthy

image_pdfimage_print
Ugandan Rolex - East African Breakfast Wraps Rolled with a Vegan Omelette Inside

Ugandan Rolex: East African Breakfast Wraps Rolled with a Vegan Omelette Inside

I’ve always been slightly bitter that I could never appreciate the beauty of a breakfast burrito. Don’t worry, I most certainly haven’t fallen off the vegetarian bandwagon. For me, the idea of something so filling, flavoursome and not to mention, gigantic for breakfast makes me weak at the knees. I’m that person who gives breakfast burrito street stalls serious side eye as I pass by. Jealousy. All of this was true up until the point of discovering the ‘Rolex’. Nope, we’re not chowing down on eye-wateringly expensive watches for breakfast; We’re eating spicy omelettes with onions, chillies, shredded cabbage and tomatoes, all wrapped in hot, flaky flatbread. Found on the bustling, buzzing streets of Kampala, Masaka and dozens more towns and cities in Uganda, Rolex is one of the most delicious and underrated street foods you’ll come across in East Africa. A beautiful combination of textures and flavours, in a portable roll for eating on the go. It’s so popular, there’s an entire festival dedicated to it. Any festival dedicated to something that resembles a …

matar-bhaat

Matar Bhaat- Fluffy Basmati Rice with Fresh Peas

This dish of fluffy, buttery rice with peas alongside a bowl of kadhi encapsulates everything it means to be Gujarati. Ever been to a Gujarati wedding? If so, you’ve probably eaten this before. You’ve heard me say it a hundred and one times before but I know I’ll be saying it again and again; hot, sweet, sour, savoury, fresh and aromatic. These are the flavours of matar bhaat and kadhi and the flavours of Gujarat. I’ve eaten these dishes so many times that a fillet of Sanjana probably tastes similar. That’s not an invitation- you know very well that this is a vegetarian blog. Well, you get the picture. Hot, sweet, sour… blah, blah, blah.   This is a remembered recipe passed on to me by my idol, my mum. She taught me her father’s recipe for matar bhaat and I personally challenge you to unearth a better version of the dish. I’m positive that Nanabapu’s recipe is probably being served to the Rishimunnis (those having reached enlightenment) up in the fluffy, white clouds of …

lemon-preserve

Sweet and Sour Indian Lemon Preserve

      This is such a simple preserve to put together and it tastes out of this world. Small Indian lemons are macerated in a golden sweet-salty turmeric liquid for at least two weeks until the whole mixture becomes delectably syrupy. Both kids and grown-ups will love it!   Enjoy this lemon preserve with Indian breads like puri, paratha or thepla and rice or lentil dishes like khichdi. It’s also a perfect dip for poppadoms!     I used small Indian lemons from my local Indian grocers as they are the perfect size for this preserve, and they pack a huge punch. They’re tiny, yet lethal. Rather like myself. Ingredients 10 small unwaxed Indian lemons 250ml lemon juice 1/2 cup granulated white sugar 2 tsp ground sea salt ¼ tsp turmeric powder Method 1. Gently scrub each lemon under warm water, rinse and dry. 2. Halve the lemons and put them in a sterilised glass jar. 3. In a small saucepan heat the lemon juice and add the sugar, salt and turmeric and heat until …

urad-daal

Gujarati-Style Urad Daal

This recipe was requested by Max- A reader with an inspiring passion for Gujarati food. Prepare yourselves to be psychologically transported to Gujarat with this hearty daal dish. Urad daal (also known as black gram) are used all over India, in a huge variety of dishes. They make hearty lunch or dinner stews in Northern and Western India, whereas they grace the breakfast tables of South Indian homes in their skinned-split form. These lentils are so versatile; they can be used whole, split or ground to make curries, soups, steamed savoury cakes (idlis) and even those notoriously delicious lentil pancakes (dosa). The earthy, iron-richness of the whole lentils make a traditional and popular meal for peasant workers on Indian farms, and can be served with a variety of breads like naan, chapattis and rotla, and also plain basmati rice. Add plenty of butter or ghee at your will (and mine), although this will not be necessary to add creaminess to the dish. When cooked, urad daal bleed a thick, glutinous liquid which will make your …