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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Chocolate Mousse & Caramel Filled Easter Eggs

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For a chocolate eggstravaganza this Easter, my chocolate mousse filled easter eggs, with an indulgent caramel centre will be a guaranteed winner with kids AND adults.

I use duck eggs instead of hen eggs as they have a wonderful white shell. Spray the outside with an edible gold spray for something really special. 

For an adult only twist, add in a tsp (to taste) of Amaretto to the chocolate mousse once all the ingredients are combined.

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banana bread

Healthy Banana Bread

Healthy Banana Bread

I could eat Banana Bread for breakfast, lunch and dinner. It’s sweet, but not too sweet, it’s filling and comforting, and especially good warm from the oven. My recipe contains unrefined sugar and a slightly healthier grain.

Enjoy as a healthy snack, stick a slice in the kids lunch boxes and enjoy with a good cuppa!

nataliefinal1

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