Browse Tag by Spices
Dinner, Lunch

BrocCauli ChiQuin

BrocCauli ChiQuin

In traditional Indian cuisine from the state of Gujarat, for those of us who are meat eaters, we don’t eat much by way of vegetables! As I have been trying to do throughout my blog, I want to increase the nutritional content of traditional dishes that I have grown up eating! Today it was chicken curry or chicken tikka massala again!

Broccoli and cauliflower are rich in vitamins C, B and K, and broccoli, so definitely good for your immune system at this time of year as our climate changes! Pigeon peas add some extra greens and vitamins to really give you a good helping of protein, healthy carbs, fats, fibres, vitamins and minerals!

I love my quinoa, but you can have it with whatever you wish! Mum had hers with chappati because she’s not a big fan of quinoa! More for me!

BrocCauli ChiQuin Ingredients
BrocCauli ChiQuin Ingredients


BrocCauli Chicken

1 chicken breast

1 onion

50 g pigeon peas (we used a bag we’d frozen before)

1/2 tin chopped tomatoes

4 cloves garlic (we used a bag we’d frozen before)

2 cm ginger (we used a bag we’d frozen before)

2 green chillies (we used a bag we’d frozen before)

1 teaspoon salt

1 teaspoon turmeric

1 teaspoon dried coriander

1 teaspoon red chilli powder

1 teaspoon

2 teaspoon coconut oil

Pillau Quinoa

40 g quinoa

¼ onion

2 cinnamon sticks

200 mL of filtered water, boiled.

¼ teaspoon Salt

1 teaspoon Coconut oil


BroCauli Chicken

  1. In a large saucepan, add in 2 teaspoons coconut oil, 1 chopped onion, and caramelise on 3/4 heat;
  2. Add in garlic, ginger, chilli, and cook and stir until the smell goes;
  3. Add in the chicken, sliced and diced, and cook until all the pink bits are cooked.
  4. Add in 1/2 tin chopped tomatoes, spices and seasoning, pigeon peas, and place on ½ heat and cover for 5 minutes whether ingredient are frozen or not due to moisture from the chicken;
  5. Simmer on ¼ heat for 20 minutes and stir occasionally to mix;
  6. Add in the cauliflower, chopped, and cover for 10 minutes;
  7. Add in the broccoli, chopped, and cover for 10 minutes,
  8. Continue to stir whilst the curry cooks, add water if needed;
  9. Check the chicken and vegetables if they are done as you like them;
  10. BrocCauli Chicken is served!

Pillau Quinoa

  1. You can begin cooking this simultaneously with the BroCauli Chicken at point 6;
  2. In a saucepan on ¾ heat, add 1 tablespoon of coconut oil (put the water on to boil);
  3. Slice and dice in the ¼ onion and stir, sauté until the onion caramelises;
  4. Add in the boiling water, ¼ teaspoon of salt, the quinoa and stir gently;
  5. Allow the quinoa to simmer, turn the heat down to a quarter, and cover with the lid;
  6. Check on it 3 to 5 minutes later and gently turn the quinoa over with a plastic or wooden spoon to ensure you keep your quinoa seeds in tact;
  7. Repeat step 8 until the quinoa is cooked and all the water evaporates;
  8. You are now ready to eat!
BrocCauli ChiQuin
BrocCauli ChiQuin

Preparation time: 15 minutes

Cooking time: 30 minutes

Eating time: 15 minutes

Serves up to 2 people

I made enough just for mum and I! Mum had hers with chapatti!

Let me know how you get on and please feel free to provide feedback 🙂

Dinner, Lunch, Snack

Spicy Lamb Seekh Kebabs

Spicy Lamb Seekh Kebabs

Who loves kebabs? I love them! Pure meat with some spices! But how many of you have paid the price the next morning after one from the takeaway? Or, got a frozen which just didn’t quite live up to what you were expecting? So mum and I began experimenting a while ago at home and it turned out that mine were better than what mum came up with! I ended up developing my own way of making kebabs, stealing bits here and there and coming up with something that makes my mouth water just writing about it!

One of the major obvious benefits of kebabs is the high protein content. If you are looking to lean up and bulk up in the gym, meat will be an essential part of your diet. I usually make enough to last me a couple of weeks if not longer, so that I can snack on them too! Yup, spicy lamb mince seekh kebabs are my light late night snack everyone! No carbs, good fats, plenty of protein, deliciously fiery (which boosts metabolism and burn fat!) and so quick to make, grill them or bake them they don’t take long. Served with some fresh salad or grilled vegetables, I can’t think of a more filling and nutritious meal any time of the day!

Contents are important
Contents are important


500g lean lamb mince

1 onion

1 red onion

3 spring onions

4 cloves of garlic (I love garlic in my food)

1 cm of ginger

1 cm haldi

1 red chilli

1 green chilli

1 spoon dried coriander

A bunch of fresh coriander



1 large free range egg

½ lemon

Wooden skewers


  1. Slice and dice the onions, crush the garlic, and chop up the ginger, corriander, haldi and chillies into tiny pieces;
  2. Add the vegetable mix to the lamb mince and mix thoroughly;
  3. Whisk up the egg separately and add the juice from half a fresh lemon and add to the mincemeat and mix thoroughly;
  4. Kneed the mix as you would dough, creating striations with your knuckle which shows that the meat is completely broken down and mixing with the vegetables;
  5. Roll up the mix in a bowl, cover it and leave it in the fridge for a couple of hours or overnight;
  6. Soak the wooden skewers in lukewarm water for 30 minutes to stop them from burning or catching fire;
  7. Bring out the mix from the fridge and knead again to fresh it up;
  8. With moist hands, pick off a handful of the kebab mix and mould it onto the skewers, leave some out to eat now and some to place straight into the freezer for another time;
  9. Place on grill for 15-20 minutes/oven bake in a tray at gas mark 5, 190°C/375°F for 20-30 minutes, depending on how well done you like your meat – do check every 10 minutes and turn them to ensure thorough cooking.
  10. Serve with a salad or grilled vegetables such as courgette/zucchini, aubergine, sweet potato or butternut squash, or my favourite long peppers!


500g of lamb mince
500g of lamb mince


Preparation time: 15 minutes

Cooking time: 30 minutes

Serves up to 4 people

We always make more so we can enjoy the food another time!

Lamb Seekh Kebabs
Lamb Seekh Kebabs
Ready to eat!
Ready to eat!

Please do let me know how you get on and feel free to provide feedback 🙂