Recipe Ideas

These recipes are designed to be easily followed and all can be made at an affordable price. As well as helping you achieve optimum nutrition for you and your baby.

Wholemeal chapatti    read more.....

Less than 30 mins preparation time. Less than 10 mins cooking time

Makes 8

Wholemeal Chapattis

Tip: Wholemeal Chapattis can be frozen



Place 250g of flour in a bowl

Gradually add the water to the flour, constantly kneading until you have a soft elastic dough.

Divide the dough into eight balls

Sprinkle the remaining flour

Flattened the balls on a floured surface and roll out into flat discs, flouring the board when necessary

Heat a shallow frying pan and lay chapatti on the pan, cook for 20-30 seconds

Turn it over with tongs and cook for 10-15 seconds The chapatti is done when brown spots appear on the underside

Repeat with other seven balls.

Left over chapattis can be frozen and reheated.

Red lentil dhal with chickpeas    read more.....

Serves 4



Heat the oil in a saucepan, add the garlic and chopped onion and heat until brown

Add the turmeric and cumin powder and cook for 1 minute on a low heat

Add the red lentils and stir well

Gradually add the water and chillies if desired

Cover with a lid and cook on a low heat for 15 minutes

Add the chickpeas and cover and cook for another five minutes

Serve with wholemeal chapatti or some boiled brown rice

Quinoa Pulao    read more.....

Serves 4





Heat oil in a saucepan add turmeric, chillies, ginger, garlic and onions, mix and cook until the onions get translucent.

Add quinoa and roast for 5 minutes

Add vegetables, garam masala and cumin powder and mix

Pour in water and bring to boil

Cover with tight lid and simmer for 30 minutes

Remove lid, fluff quinoa gently

Cover and let rest for 5 minutes, ready to serve.

Spinach Sandwich Recipe    read more.....

Prep time: 7 min. Cook time: 5 min

Serves 2



Drizzle oil in a cooking vessel. Add crushed garlic and saute for few seconds. Add onions and saute for 4 mts.

Add chopped spinach and saute for a minute. Add black pepper powder, garam masala powder, jaggery and salt. Turn off flame and cool.

Toast brown bread on one side, layer with grated paneer, topped with spinach filling. Cover with another slice of brown bread and toast. Serve warm.

Spiced carrot & lentil soup    read more.....

Serves 4

Prep:10 mins Cook:15 mins



Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min

Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.

Season to taste and finish with a dollop of yogurt.

Serve with wholemeal chappati.

Baked vegetable samosas    read more.....

30 mins preparation time. 30 mins cooking time

Makes approximately 12 small samosas



For the filling

  • 100g potatoes, peeled
  • 100g carrots, chopped
  • 100g peas
  • 2 tbsp rapeseed oil
  • ¼ tsp cumin seeds
  • 1 onion, chopped
  • 2 green chillies, finely chopped
  • pinch garam masala
  • pinch garam masala

    For the pastry

    Preparation method

    Preheat the oven to 180C/350F/Gas 4.

    For the filling

    Boil the potatoes in a pan for about 10-15 minutes Drain, roughly mash the potatoes and set aside.

    Meanwhile, bring another pan of water to the boil and cook the carrots and peas for a few minutes, drain and set aside.

    For the filling, heat the rapeseed oil in a pan, add the cumin seeds and after they start to splutter, add the onion and chillies. and garam masala. Fry for 6-7 minutes, or until softened.

    Add the carrots, peas and potatoes fry for a couple of minutes.

    Blend mixture together

    For the pastry, place the flour, oil and 6-7 tablespoons of water into a bowl.

    Using your hands, knead into a dough for 5-8 minutes.

    Divide the dough into golf-ball sized pieces and, on a floured surface, roll them out into thin circles about 7.5cm diameter and 3mm thick, then cut each circle in half.

    Fold semi circle to make a cone shape, sealing the straight edge,

    Fill cone with one tablespoon of the vegetable mixture. Seal the samosa with a bit of water and flour and water.

    Repeat the process until all of the pastry has been used up.

    Place the samosas on a baking tray and put in the centre of the oven. Bake for 25-30 minutes, turning them once halfway through cooking until lightly browned.

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