What is your favourite cuisine? What type of food do you often crave? What style of food could you not live without?
When people ask me what my favourite food is I find it hard to just pick one but the first one on the list will always be Indian. It is the food that I could never imagine going without. I would certainly feel that something big in my life was missing if I could never eat Indian again. I love curries, dhal, rice dishes and the chutneys and raitas and simple Indian side salads, svaadisht (hindi for tasty).
One thing though that I have never really seen done well is fusing Indian, apart from the odd curry powder recipe in some Australian recipes I usually only stumble on traditional Indian cooking . Generally speaking Indian food is Indian food, the traditional way or the rickshaw way!!
That’s why recently I ended up buying yet another Indian cook book Saffron Soul because this one is different. Mira Manek fuses the recipes and uses non typical ingredients to make Indian food and in my opinion it really works. This is the second recipe I have been inspired to develop by flicking through this gorgeous book. And it’s a breakfast dish. Normally a European breakfast but Indianised – I love it!!!! Mira’s recipe uses nuts and oats but I am changing this recipe for those gluten and nut intolerant. I also love the flavour of black sesame seeds on my fruit and yoghurt in the morning so I am adding those too. I have omitted the honey and oil Mira uses as I feel the granola is sweet enough and the water does what the oil would do.
Indian Spiced Granola
2 ½ cups activated buckwheat
1 cup sunflower seeds
½ cup pepitas (optional)
1 tbsp black sesame seeds
1 ½ tbsp ground cinnamon
1 tbsp ground cardamom
1 tbsp ground ginger
¼ cup shaved coconut (the dry one is perfect)
2/3 cup of dried dates (soaked in boiling water for 10 minutes
6 tbsp filtered water
In a food processor pulse the dates (drained from the soaking water) then add the 6 tbsp of filtered water. In a bowl mix all of the ingredients including the dates. Mix well then spread evenly over a couple of large baking trays and cook for up to 30 minutes, stirring and checking every 10 minutes.
Don’t over cook it like I did the first time as it does appear soft when you take it out of the oven but it will crisp up when it cools. Mira suggests it will last for about fourteen days in an airtight container. However I wouldn’t know as I only made it on Tuesday last week and it has almost been all gobbled up.
Indian Feast Meal
I have a section on Indian food in my vegan cook book. It is an Indian feast meal and is loved by many. If you are yet to get a copy of Veet’s Delicious Vegan Recipes you can order your copy today.
Would love to know what your favourite foods are. Please send me an email to let me know or share on my fb page. Also would love if you can share with people that I have a free iron rich ebook if they sign up to my blog. As I hear of so many people getting iron injections these days. It worries me as there are pretty big side effects to iron injections and there is no need to have these injections if you are eating properly. What I share in the iron rich ebook has helped many in getting their iron levels back on track.
Have a great week every one.
With love Veet