Recipe: 3 Ways with Cinnamon
400g basmati rice
1 tbsp vegetable oil
2 tbsp ghee or melted unsalted butter
1 cinnamon stick
4 cardamom pods, lightly crushed
2 bay leaves
2 onions, peeled and finely sliced
1 tbsp garlic puree
½ tbsp ginger puree
1 tbsp green chilli puree
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp red chilli powder
75g green beans
150g cauliflower, cut into florets
1 large carrot, peeled and finely chopped
100g peas, thawed if frozen
1 Wash the rice in several changes of water until the water runs almost clear. Allow to soak in water once cleaned, for at least 30 minutes. Drain well and set aside
2 Heat the oil and 1 tablespoon of ghee or butter in a wide, heavy-based pan and add the cinnamon, cloves, cardamom and bay leaves.
3 Fry for a minute until they begin to crackle and smell fragrant.
4 Add the onions and fry for another six to eight minutes, stirring frequently until soft and golden brown.
5 Add the garlic, ginger and green chilli purees and stir for about 30 seconds.
6 Stir in the turmeric, cumin, coriander and chilli powder and fry the mixture for another minute.
7 Add the remaining ghee or butter, a pinch of salt and all the vegetables to the pan.
8 Sauté for three to four minutes.
9 Add the water to the mixture and bring to the boil.
10 Once the water has reached boiling point, add the rice and stir.
11 Cover the pan and turn the heat down to low.
12 Allow the rice to cook untouched for five minutes, then stir once, to combine the spices that settle toward the bottom of the pan in a folding action.
13 Cover and allow to cook again for another five minutes. Stir and cover again.
14 Leave the rice untouched for five minutes, then remove from the heat.
15 Serve with yoghurt combined with mint leaves, coriander and a little salt to taste.
MINI CINNAMON DOUGHNUTS
A heart-warming family recipe for everyone to enjoy
4 tbsp unsalted butter
1 tsp vanilla extract
½ cup all-purpose flour
½ cup instant mashed potatoes
1 ½ cups sugar
½ tsp salt
3 large eggs plus 1 egg white
2 tbsp ground cinnamon
Vegetable oil, for frying
1 Combine ½ cup water with the butter and vanilla in a medium saucepan.
2 Bring to a simmer, stirring to melt the butter.
3 Remove from the heat and stir in the flour, instant mashed potato, ½ cup sugar and the salt.
4 Return the pan to a medium heat and stir until the dough is tight and doesn't stick to the sides of the pan, about two minutes.
5 Transfer the dough to a stand mixer or a medium bowl and allow to cool for about 10 minutes.
6 Beat the dough with the paddle attachment on medium-high or with a wooden spoon.
7 Add the eggs and egg white one at a time, beating until each egg is fully incorporated before adding the next.
8 Once the eggs are mixed in, beat until smooth and glossy, about one minute. Set the mixture aside for one hour.
9 Combine the remaining one cup of sugar and the cinnamon in a shallow dish.
10 Place a tall heavy-bottomed pot over medium heat and fill it about one-third of the way with oil and heat over a moderately high heat.
11 Using a small ice cream scoop, drop heaped scoops of dough into the oil in batches.
12 Fry, turning once, until golden brown, about six minutes.
13 Transfer the doughnuts with a slotted spoon to the cinnamon-sugar mixture and roll to coat. Serve warm.
Chia Chai Latte
A fabulous simple and healthy breakfast recipe for a great start to the day
1 can of whole coconut milk
1 cup of almond milk, unsweetened vanilla
6 tbsp of chia seeds
¼ cup honey
1 tsp ground cardamom
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
1 tsp fresh grated ginger
½ tsp ground black pepper
½ tsp ground allspice
Raspberries, to serve
1 Combine all the ingredients together in a tall container, mixing thoroughly to eradicate lumps.
2 Place in the refrigerator overnight.
3 Stir and top with raspberries before serving.