My partner always orders a Dhansak from our local Indian Takeaway, so I thought I would try a homemade version! He thought it was delicious! Result! Not only was it so tasty it was also less calories and more protein. A much healthier version of his favourite takeaway. I made my homemade Chapati’s to serve with it too. Perfect Fakeaway dish.
Makes 2 Servings
1 red onion – chopped
2 garlic cloves – crushed
1 tsp ginger
1 tbsp light brown sugar
1 red chilli – finely diced
1 tsp mustard seeds
4 cardamon pods – crushed
2 tsp mild curry powder
1 tsp turmeric
1 tsp ground cinnamon
100 g red lentils rinsed
2 chicken breasts
4 tomatoes – chopped
1 tsp tomato paste
300ml vegetable stock
Juice 1/2 lemon or lime
fresh coriander to garnish
salt & pepper to season
- Heat a little oil in a deep pan, fry the spices, ginger and chillies for a minute or until mustard seeds start to pop.
- Lower the heat and add in the onions and garlic, cook for about 5 minutes until soft.
- Add the red lentils and mix.
- Then add the stock, tomatoes, tomato paste and sugar, bring to the boil. Gently lower the chicken breasts into the sauce. Lower the heat and simmer covered for about 1 hour.
- Add the juice of the lemon or lime. Take 2 forks and shred the chicken breasts, stir and cook uncovered on a higher heat for a further few minutes. If the sauce is too runny just bring to the boil to thicken for a few minutes or add cornflour to thicken.
- Remove the cardamon pods and serve onto plates. Garnish with coriander. Serve with the Chapati’s.
- This recipe also tastes even better the day after. Yummy!
Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat traditionally with a mixture of lentils and vegetables.
You could try this recipe also with prawns or lamb. Yummy too!
I love breakfast time, my favourite meal of the day. I am always looking for new things to try with my Crisperplate and this little recipe was delicious and baked in just 15 minutes too.
Makes 4 servings.
4 Charlotte potatoes – grated with skin on (more flavour in the skin)
8 slices of smoked bacon – back or rashers either is fine
Cheddar cheese – grated (amount to your preference)
6 green spring onions – chopped
6 large eggs
1/2 cup of milk
1 tbsp flour
salt & pepper to season
- Grate potatoes and squeeze out excess water, pat dry and sprinkle the flour over to soak up any water.
- Preheat the crisper plate for 2 minutes then evenly lay the grated potatoes onto plate and season. Leave some spaces on the plate as this allows the potatoes to crisp up better. Cook for 6 minutes
- Place the bacon onto the potatoes and cook for 3 minutes or longer if your prefer extra crispy bacon.
- Meanwhile whisk the eggs with the milk and season
- Evenly spread the spring onions and cheese onto the bacon and potatoes then pour over the egg mixture and season.
- Bake for about 6 minutes or until desired browness.
- Serve. Yummy!
I first saw this recipe on Food for fitness, Scott Baptie is a Sports nutritionist, Director of Food For Fitness. Online trainer. Speaker. High protein cook. Magazine cover model & fitness writer. He specialises in fat loss, muscle gain and nutrition. His recipes are delicious and so nutritious, so when I seen this recently I had to give it a try. At only 164 calories per portion (without the chicken), who wouldn’t? I used green lentils and added chicken for a more filling meal.
Makes 4 portions
Spray oil with coconut oil
2 onions, diced
10g ginger, crushed
10g garlic, crushed
200g green lentils (or red) rinsed
350ml vegetable stock
1 tsp cumin
1 tsp gram masala
1 tsp dried chillies
400g chopped tomatoes
400g coconut milk – reduced fat
2 chicken breasts
Fresh coriander, chopped
- Heat spray oil in a large pan.
- Add the diced onions with garlic and ginger and cook until softened. Remove from pan
- Add the seasoned chicken to the pan with the gram masala, chillies and cumin and cook until chicken is browned.
- Add the onions back to the pan with the lentils, tomatoes, coconut milk and vegetable stock. Bring to a boil then gently simmer with lid for about 30 minutes.
- Remove lid and continue to cook for 15-20 minutes or until sauce starts to thicken.
- Serve with some fresh coriander. Yummy!
I just love fresh pasta, ever since I got my new pasta attachment for my Kitchen Aid Machine I’ve never bought dried pasta again. Having to use up some pesto I had left, this little dish was the result. The sun dried tomatoes just added that little extra flavour.
For the pasta:
275g ‘OO’ Grade Pasta Flour
3 large eggs
- Sift the flour into the large bowl on Kitchen Aid mixer or work surface.
- Make a well in the middle. Crack one egg in and whisk gently.
- Gently with your hands start to incorporate the flour starting at the bottom, once it starts to come together crack the 2nd egg, then the 3rd until it becomes sticky.
- Using the dough hook on the mixer, knead together until you get a smooth like dough. Remove, cover with cling film and leave for about 1 hour.
- Attach the pasta attachment, cut the pasta dough into 4 sections.
- Flatten dough with hand then feed through the pasta maker, No. 1 x 5, No. 3 x 2, No. 5/6 x 1
- Change attachment to fettuccine and feed through. Hang until ready to cook.
- Heat a large pan of slightly salted water and cook for about 3-4 minutes. Strain
For the toppings:
2 chicken breasts
1/4 jar sundried tomatoes
3 tbsp green pesto
Handfuls of Broccoli & Baby Spinach
- I steam cooked my chicken, broccoli and Spinach. (8 minutes for chicken, 3 minutes for veg)
- Slice chicken into bite size pieces.
- Place pasta into a bowl with chicken, broccoli, spinach and sundried tomatoes, spoon the pest into the bowl and mix through until chicken and pasta is coated.
- Serve. Yummy!
- For extra spice you could add in some chilli.
If you have read my last few posts, you will know I got a massive 2.5kg bag of potatoes for 29p last week……I know right….so cheap! So my task this week was to use them all…lol! Today I had to use up some leftover vegetables so I decided on pesto Potatoes……this was so delicious, nutritious and a filling meal.
4 Maris piper potatoes – cut into bite size pieces (I left skin on, more flavour)
Handful or Broccoli
Salt & pepper
Green Pesto – 3 tbsps (see recipe below)
clove of garlic crushed
Fresh Basil – large bunch
handful of pine nuts – about 100g
Parmesan Cheese – grated
- Place garlic and basil leaves in a blender and pulse until chopped
- Add in the pine nuts (toasted) and parmesan and pulse to blend
- Slowly add in some olive oil, just enough to bring it all together, then squeeze in the lemon juice. Serve.
- Cook potatoes through until soft, you can either boil or steam cook, 4 minutes before you think they are ready, pour in some peas to the potatoes and simmer.
- Meanwhile, Steam cook your broccoli and spinach for 3 minutes.
- Drain potatoes and put into a large bowl, add in the spinach and broccoli
- Spoon 3 heaped tbsp of pesto and mix through, season
- Serve into a bowl or plate and top with some pine nuts for extra crunch.
Don’t you just love quick and easy cooking? Sometimes, especially on bank holiday Mondays when your relaxed, you just don’t feel like cooking but still want something healthy, nutritious, flavoursome with hardly any washing up? Oh yes, you’ve guessed it……out comes the little Crisper plate, this little dish is so easy and quick with perfect results. I also used my new Steam pot too for extra nutrition. I just love Gadgets that work for me.
Makes 2 servings.
For the Crisper Plate:-
2 Chicken Breasts – cut into large bite size pieces
2-3 potatoes – cut into bite size chunks (skin on)
2-3 sweet peppers – cut into wedges
1 red onion – cut into wedges
Handful of plum tomatoes
Salt & Pepper
Red Pepper Chilli flakes
Garlic & Parsley seasoning
- Pre-heat the Crisper plate for 2 minutes on Dynamic Crisp
- Place all above ingredients (except the tomatoes) into a bowl or food bag and drizzle with a little oil, shake to coat chicken, potatoes and veg.
- Place onto the Crisper plate and cook for 12-15 minutes (depends on thickness of potatoes and chicken or how crispy you like it)
- After 6 minutes, add in the plum tomatoes and cook.
For the Steamed Vegetables:-
Your choice of vegetables, I choose broccoli, asparagus and spinach.
Place broccoli and asparagus onto the steam pot grid and fill the pot with 200ml water. Place into the oven and select sensor steam, cook for 5 minutes.
2 minutes before cooking is due to finish, place the spinach in the pot and continue to cook.
So after my bargain purchase of potatoes, I decided to make some homemade chilli chips using my crisper plate. You know how much I love this little Crisper plate don’t you? lol! You can find more information here:- Crisper Plate Technology
I decided on a bit of spice today, so I seasoned the chips with salt, pepper and chilli flakes…..soooooooo Yummy!
- Wash potatoes and cut into desired chip length and width. Approx 1-2 cm cube is perfect.
- Pre-heat the Crisper plate for 2 minutes on Dynamic Crisp setting.
- Coat chips with a little spray oil and season, then place onto plate & cook for 12 minutes. Perfect little chips.