Baked Dahi Vada Lentil Dumplings in Yoghurt & Tamarind


The Baked dahi vada
 Lentil Dumplings in yoghurt & tamarind

Serves 6–8

Underneath a beautiful blanket of yoghurt, chutney, coriander (cilantro) leaves and pomegranate seeds, lie little sponge dumplings made of two types of lentils, baked, then soaked in water and squeezed, making them moist and ready to absorb all that goodness from the pool of creamy yoghurt poured over them. Traditionally, these dumplings are fried, but Pratibha auntie, my sister’s mother-in-law, from whom I get a lot of my healthy Indian inspiration, taught me this seemingly simple (albeit with a few steps!) but a genius recipe. These will last for a few days, so make a large plate or two and leave in the fridge to snack on. Gloriously colourful for dinner parties!

 Mira Manek

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Lemon and Almond Cake

Lemon and Almond Cake 

Serves approx. 10 ~ Wheat-free and grain-free

I used to absolutely love Lemon Drizzle cake, and this zingy, light and moist cake is the healthier alternative that I came up with to satisfy my cravings. The lemon and almond cake is made with coconut sugar, an unrefined form of sugar that is much higher in nutrients, such as magnesium, zinc and iron, than regular sugar. I’ve also used ground almonds instead of flour, which gives it a texture similar to that of polenta, but is completely grain and gluten-free.

I love to serve it with this a sweet lemon-infused yoghurt and fresh raspberries.

Enjoy!

Lauren x

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