coriander

zucchini fritters with an avocado raita

13th July 2014

P1080950

This is where I am at the moment.

P1080908P1080933

It really is in these tiny wonders,

P1080888

the accidental joys,

P1080904

in all this surrounding beauty,

reminding us to breathe, smile and take us back to our true self.

For that I am thankful.

zucchini fritters (without eggs)

 15 – 18 fritters

Zucchinis are funny plants. I wait and wait for their delicious fruit, picking a small one here and there, and then, SUDDENLY,  I have more fruit then I know what to do with.

ingredients 

550g/4 cups grated zucchinis (approx 3 medium garden zucchinis)

½ tsp salt – divided

1 Tbsp flax seed

3 Tbsp water

handful of mint and dill, finely chopped

¾ cup/90g chickpea flour

½ tsp baking powder

¼ tsp freshly ground pepper

oil of choice for frying

preparation 

1. Grate the zucchinis, either with a box grater, or using the shredding blade of a food processor. Place in a colander, sprinkle over a ¼ teaspoon of salt and allow to stand for 20 – 30 minutes.

2.  In a medium bowl, add the water and flaxseed and let soak for 20 minutes.

3.  Squeeze the grated zucchinis dry with your hands.  You will be surprised by the amount of liquid that is squeezed out. This will stop the fritters from going soggy.  Place in the bowl with the linseed mixture, along with the mint and dill.

4.  In a bowl, place the chickpea flour, baking powder, remaining salt and pepper, stir to combine, then add to the zucchini mixture, and combine well. The mixture will be sticky.

5.  Heat the oil over medium heat in a cast-iron skillet.  When hot, test by putting a heaped tablespoon of the batter into the hot oil.  Spread a little to make a round, flatter shape.  Cook them over medium-high heat until the edges turn golden, about 3 – 4 minutes.

6.  Flip the fritters and fry for another 2  – 3  minutes. Drain briefly on a paper towel.  Best served immediately with avocado raita, also delicious with tomato gojju.

4V7A4347

avocado raita

ingredients 

3 medium ripe avocados

juice of 1 lemon

rind of 1 lemon

½ small green chilli or two pinches chilli flakes

handful each fresh coriander and mint

salt and pepper to taste

preparation 

1.  Halve the avocados, take out the seeds and with a spoon, scoop the avocado flesh into a bowl.

2.  Add the lemon juice, chilli, and lots of fresh herbs and blitz using a hand blender until smooth and well combined.  The mixture will seem quite thick, if you prefer thinner, just add a little water.

3.  Add more lemon, salt and pepper to taste.  Sprinkle over the lemon rind. Dollop on each fritter just before serving.

P1080946

Goodness shared from Stacey

green herb tahini dressing

23rd August 2009

green herb tahini dressing

Adapted from Whole Food Cooking Every Day.

ingredients

½ cup/115g tahini  (I prefer the hulled lighter tahini)

½ cup/100g water

2 Tbsp/25g lemon juice

¼ tsp fine rock salt

1 cup/30g fresh parsley leaves

1 cup/30g fresh coriander leaves

½ cup/6g fresh mint leaves

preparation

1.  Combine the tahini, water, lemon juice and salt in a food processor and process until you have a consistency that is pourable, adding extra water if you need.

2.  Add the parsley, coriander and mint and process again until the herbs are broken done. Taste, add lemon or salt if needed.

Lovely served with this salad and oven-baked crunchy pita’s, drizzled with olive oil and sprinkled with za´atar.

mung beans with tofu & tomatoes

30th June 2009

IMG_2485

This dish was first made by our dear Amin, who was with us for 7 years before she went back to her home country.  She was very inspiring to have in the kitchen as she would invent and whip up a dish in a matter of minutes.  Usually, it was very difficult to obtain recipes from her, as she would always forget an extremely vital ingredient that usually would make or break the recipe.  Thanks, Amin for all your wonderful recipes and taking care of us!

If I am organised in the mornings and already decide what to cook that evening,  I soak the dal or beans during the day to use that evening.  This makes the cooking time much less and make them easier to digest.

mung beans with tofu & tomatoes

Preparation – 40 minutes

Serves 2

ingredients

½ cup green whole mung beans

3 cups water (add more if needed)

½ tsp turmeric

½ tsp ghee

½ cup tofu cubes (1 cm)

1 or 2 Tbsp ghee/oil

3 small roma tomatoes, chopped

1 heaped tsp cumin seeds

1 Tbsp finely chopped fresh ginger

1 tsp rasam powder

1 Tbsp fresh lemon juice

1 tsp salt

freshly ground pepper

1 tsp jaggery

handful of fresh coriander

preparation

1.  Wash the mung beans in a saucepan until the water runs clear, drain, add 3 cups water, turmeric and ghee – simmer for 30 minutes or until the beans start to break down and are soft.

prepare the voggarane

2.  In a deep skillet, add ghee, when hot, add the tofu, and allow to brown on all sides.

3.  Add the cumin, ginger and rasam powder – fry for 30 seconds, then add the tomatoes, simmer on low for 10 minutes with the lid on.

4.  Pour the cooked mung beans into the tomatoes, add lemon juice, salt, a good helping of freshly ground pepper, jaggery, a handful of fresh coriander.

Serve with a green garden salad and rice/quinoa.

Shared goodness from Stacey

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie