This recipe started out as one of those breakfasts you invent like 5 minutes before you make it.. before you spend the rest of the morning how you ever lived without it.. Easy chilli pancakes, made with only rice flour, chilli powder and cold water and fried until you have lacey crisp edges.. topped with smoked salmon, fresh coriander chutney and yoghurt.. moreish doesn’t even begin.. Enjoy you.. x
Chilli Pancakes, Smoked Salmon
and a Fresh Coriander, Chilli & Yoghurt Chutney
For the pancakes –
100g rice flour
1/4tsp chilli powder
250ml cold water
Half a medium red onion, chopped
For the chutney –
A bunch of coriander
4 tbsps of yoghurt
1 clove of garlic and a same size piece of fresh ginger
1 tbsp of lemon juice
Salt to taste
To serve –
100g smoked salmon
Half a red onion, finely sliced
Poached eggs (Optional)
Batter up. Whisk the flour, chilli powder and salt with the cold water until thoroughly mixed. Add the chopped onion, stir in and leave to sit while you make the chutney.
Blitz the fresh coriander with the garlic, ginger and fresh chilli until you get a smooth paste. Pour into a bowl and add the lemon juice, yoghurt and season with salt as per your taste. Chutney done.
Time to fry. Lightly oil a frying pan and put on a medium heat. Pour in a ladle of the pancake batter and spread until thin so that the pancake gets lacey as. Flip over when the edges start to curl and fry until the pancake is cooked through and crisp and golden..
Repeat and flip and until the batter is finished. Serve straightaway with slivers of the good smoked stuff and top with the fresh coriander chutney, thinly sliced red onion, dollops of yoghurt and maybe a poached egg or two because heyyy.. Feel good at first forkful …
When I’m busy, I sometimes like to make a little extra of whatever I’m cooking just so I can have something to rehash the next day.. but mostly I do it for the midnight snacks 🙂 Fluffy mashed potato though.. I do save that.. Just so I can whip the mash with coconut milk, flour, curry leaves, turmeric, chilli, garlic, mustard seeds and ginger.. all the flavours of a spicy potato bonda or vada (fritter) in a quick pancake batter.. Fried in coconut oil and topped with butter mixed with chopped coriander, lime juice and zest and chopped hot chilli… with maybe a side of smoked salmon or crispy streaky bacon too… A reason to leave a little mash over the night before.. Soo good x
Spiced Potato Pancakes with a Fresh Coriander, Lime & Chilli Butter
Serves 1 – 2
For the Pancakes –
150g cold fluffy mashed potato
30g plain flour or gram (Chickpea) flour
1/2 tsp baking powder
60ml coconut milk
1 large egg
1/4 tsp salt
1/4 tsp turmeric
1/2 tsp fresh garlic and ginger paste
1/4 tsp fresh chopped hot green chilli
1 tsp black mustard seeds
6 curry leaves, finely sliced
Vegetable oil for frying
For the Fresh Coriander and Lime Butter –
50g softened butter
1 small hot green chlli, finely chopped
The juice from half a lime
The zest from half a lime
1 tbsp fresh coriander, finely chopped
To go with the pancakes – Optional
Smoked salmon or crispy streaky bacon
First the coriander, chilli and lime butter. Mix the softened butter with the chopped coriander, garlic, chilli, lime juice and lime zest in a large bowl until the butter is creamy. Cover the bowl with clingfilm and put in the fridge until the pancakes are ready.
Mix the flour, baking powder, salt, turmeric, mustard seeds, curry leaves, chopped chilli, garlic and ginger together.
Add the coconut milk, mashed potato and crack an egg into the dry ingredients and whisk with a fork until all the ingredients are thoroughly mixed.
Heat a little coconut oil in a large frying pan and pour in large spoonful of the pancake mix, making about 6 pancakes.
Flip the pancakes when the underside is cooked and fry until the pancakes are fluffy and golden.. Serve hot out of the pan with a generous spoonful of the fresh coriander, chilli and lime butter.. Feel good at first buttery bite…
If you know anything about me by now, you’ll know that I l o v e me a breakfast all day kind of dish.. Kheema per eedu is just that.. Traditionally a Gujarati Parsi breakfast dish made with minced lamb, the kheema or mince in this recipe is good quality pork… thick sausage meat cooked in a rich tomato sauce, spiced with turmeric, cumin and chilli powder with fresh chilli, garlic and ginger.., with a soft set egg on top.. perfect for dipping your naan or paratha into… All day, everyday kind of feel good.. Enjoy x
Kheema Per Eedu
Parsi Soft Set Eggs in a Spiced Sausage, Mushroom & Tomato Sauce
4 good quality pork sausages, skins removed
2 large eggs
4 large chestnut mushrooms, finely chopped
1 medium red onion, finely sliced
2 medium fresh tomatoes, finely chopped
2 tbsp tomato puree
1 tbsp fresh garlic and ginger paste
2 hot green chillis, finely chopped
1/4 tsp turmeric powder
1 tsp cumin powder
1/2 tsp chilli powder
1/2 tsp brown sugar or palm sugar (jaggery)
1/4 tsp white wine vinegar
Salt to taste
1 tbsp fresh coriander, finely chopped
In a large frying pan, add the ghee and onion and put on a medium heat to fry until the onions start to turn translucent. Add the chopped mushrooms to the onions and stir until both the onions and mushrooms are cooked.
Add the chopped fresh chillis and the garlic and ginger paste to the frying pan, mix with the onions and mushrooms and fry for a further minute.
Add the chopped tomato, turmeric, chilli powder and ground cumin to the frying pan and fry until the tomato is cooked.
Add the sausage meat to the frying pan and mix thoroughly with the other ingredients.
When the sausage meat is cooked through, add the tomato puree, water, sugar, vinegar and salt to taste and stir.
Let the sauce reduce for 10 minutes or until the oils start rising to the top. Meanwhile crack the first egg into a bowl to check it over before you pour it onto the sausage mix. Pour in the first egg and repeat with the second egg. Let the eggs cook with a lid on for 5 minutes or until the whites have set and the yolk is still soft..
Serve straightaway with hot parathas or fluffy naan.. Feel good at first moreish bite..
My favorite time of the day.. Breakfast. Setting me up for a delicious day to come.. and once in a while, I love a slow cooked sweet porridge to do just this.. Turmeric is getting increasingly popular over here due to its health properties and has always been used in Indian cooking for that very reason, as most spices are.. This recipe uses a little turmeric to turn the porridge beautifully golden, and crushed cardamom and palm sugar for that little bit of aromatic sweetness.. Spiced goldeness that makes you feel virtuous x
Spiced Golden Porridge
Organic Oats, Slow Cooked in Almond Milk, Palm Sugar, Turmeric & Cardamom
60g porridge oats
360ml semi skimmed milk or almond milk
1 tbsp jaggery (palm sugar)
1/2 tsp turmeric powder
1/4 tsp crushed cardamom seeds
1 tbsp sliced almonds
Pour the almond milk into a small saucepan and put on a slow heat. Add the oats, palm sugar, turmeric and crushed cardamom to the milk and stir.
Continue stirring the porridge until thick and creamy and take off the heat.
Pour the porridge into a couple of bowls and scatter over the sliced almonds. Feel good at first sweet spoonful…
Masala Fried Eggs: With Crisply Fried Onions, Sliced Green Chillis & Garam Masala on Fluffy Hot Naan
My hangover breakfast.. with a strong black coffee (or three), gently soothing me back to the real world.. Simple fried eggs on buttery naan, generously scattered with crispy fried onion, green chilli and a pinch of garam masala.. The combination of rich egg yolks, chilli heat and warming spices saves me every time.. the perfect cure to get you feeling good again..
Masala Fried Eggs
crispy onion, hot green chilli and garam masala
4 large eggs
1 small red onion, sliced
1 small hot green chilli, sliced
A couple of pinches of garam masala
Salt to taste
1 large plain naan, quartered (or two smaller ones, halved)
First, put a little vegetable oil in a large frying pan and brown the sliced onion until golden. Remove the onion from the pan and keep aside until later.
Now to fry the eggs. Add a little more oil if needed and crack the eggs into the pan. Let the edges of the eggs get crispy and lacey and the yolks runny.
Whilst the eggs are frying, heat the naan on a griddle pan or under the grill under hot. When the naan is hot, cut into four (if you’re using one large naan, into two if you’re using two naan breads).
Divide the naan onto the to serving plates and top with the eggs, the crispy onions, the sliced chilli, and a little garam masala over the eggs with a little salt too. Feel good at first soothing bite..
Dessert for breakfast.. Like sweet pancakes spiced with ground cardamon, with a filling of freshly grated coconut, palm sugar and crushed nuts.. I know, right? I found this recipe in an old Madhur Jaffrey book called ‘Flavours of India’, and like any recipe I see with fresh coconut in it, I pretty much wanted to try it out at that moment, which is what I did… I’ve slightly changed the recipe but it definitely stays true to Madhur’s original.. I love the combination of intense caramelly palm sugar with the fresh coconut and crushed cashews, with a spritz of lemony sharpness to cut through all the sweetness.. Starting my day right..
with Fresh Coconut, Palm Sugar and Crushed Nuts
Adapted from the original recipe
For the Pancakes
60g plain white flour
A pinch of salt
A pinch of freshly ground cardamon seeds
1 small egg plus one egg yolk
1/2 tbsp of melted butter
For the Filling
90g freshly grated coconut
60g roasted, unsalted cashews, crushed
4 tbsps palm sugar
A pinch of freshly ground cardamon
Coconut or vegetable oil for frying
1 juicy lemon
A warm oven to keep the pancakes warm while you’re cooking
Mix the flour, eggs, butter and milk together in a bowl and whisk until smooth.
In another bowl, mix the freshly grated coconut with the roasted crushed roasted cashews and palm sugar, and heat the mixture gently on the stove to let the palm sugar melt. Once the palm sugar has dissolved, take the mixture off the heat.
Put a little oil in a non-stick frying pan, and when hot pour in a thin layer of the pancake batter.
Fry the pancake for a few minute until ready to flip and cook for another minute.
Once ready, put the pancake on a plate and start making the next one. Whilst the second pancake is cooking, fill half of the cooked pancake with the coconut filling and spritz over a little lemon juice. Fold the pancake in half and then half again. Do the same with the second pancake once done and put in the oven to keep warm while you cook the rest of the pancake mix. Feel good at first flip.
Coffeee. Lots of coffee. And eggs. What I’m dreamily thinking about late at night, still full from dinner, but sleepily deciding what I’ll eat for breakfast the next morning.. Eggs are one of my favorite feel-good ways to start the day. Especially when I’m having masala toast, which is like the french kind, but rather hotter with the eggs laced with fresh green chilli, ginger and garlic and warming with ground spices. I love to have masala toast with rashers of thick cut bacon and lots of tomato ketchup. I know, right? The combination of chilli heat, salty bacon and the sweet ketchup are just so good together.
This is a perfect breakfast for a lazy Sunday or just about day in my book.. and tastes all the better when you snuggle back into bed with a steaming cup of strong black coffee or masala chai. Not planting ideas or anything. And relax..
2 thick slices of white or wholemeal bread
2 large free-range eggs
Pinch of salt
1/4 teaspoon of ground cumin
1/4 teaspoon of ground coriander
1 small fresh green chilli, finely chopped
1 small clove of garlic, chopped
1/2 inch of fresh ginger, finely chopped
Vegetable oil for shallow frying
2 thick cut rashers of back or streaky bacon
Lots of tomato ketchup
I used Clarence Court Burford Brown hen eggs for the toast – I keep seeing on everywhere on Foodstagram, so I just had to try.
Bacon first. Fry or grill to a crisp and try not to eat while you make the toast.
For the masala toast, crack the eggs onto a plate and whisk with a fork, adding a pinch of salt, ground cumin, ground coriander and chilli as you mix.
Heat the oil in a frying pan, dip a slice of bread in the eggy mix on one side, and then the other, making sure that the bread is egg happy.
Once the oil is hot, place the eggy slice in the frying pan.
Let the edges get crispy, and flip over the slice for the other side to fry.
One slice done, and repeat. All there is to do now is enjoy. Feel good at first slice.