Beans + Zucchini Pâté w/ Toast

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There is nothing better than bread, and there can never be. This has been my philosophy since childhood. In traditional Indian homes, or even in homes later in time, bread is considered the ill person’s food. It is easy to digest, it is raw, and it is full of dietary fibre; so the tendency to eat it during sick times. But for me, bread is something of a necessity everyday, may be because it is easy to constitute something to eat out of it, or just that it is comforting. This recipe takes the regular toast to a very rustic, yet superior level.


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  1. 100 g ring beans
  2. 150 g zucchini
  3. 2 medium red onions
  4. 4 cloves of garlic
  5. Juice of a lemon
  6. 3 medium carrots
  7. 200 g button mushrooms
  8. 4-6 stalks of fresh mint leaves
  9. 4-6 slices of WW bread/ciabatta
  10. Salt
  11. Extra virgin olive oil


  • Roughly chop onions and zucchini. Chop the beans into 1 inch pieces.
  • In a pan on medium heat, heat a tspn of oil, and add the onions and garlic. Saute for 2 minutes, till the onions are lightly cooked. Take them off the heat and transfer them to a processor.
  • Meanwhile, roast the beans in the oven at 250 C for 20 minutes, till they are lightly brown and still tender. Transfer the beans also to the processor, along with the zucchini. Start processing this mixture till everything is almost thoroughly ground.
  • Also toast the WW bread in the oven.
  • Add lemon juice, salt, a tspn of water, half of the mint leaves, and start adding oil to emulsify this mixture. After adding a tbspn of oil, and processing it till it forms a loose paste, you can stop processing.
  • Wash, peel and chop the carrots into 1.2 inch pieces, and wash and chop mushrooms into thin slices. Saute them both separately in a tspn of oil each in the same pan used for the onions before.
  • Arrange the pate and the other components in a serving platter, adjust seasoning in all the components, and serve by rubbing a heaped tbspn of pate on to a toast, and then adding the carrots and mushroom, and some mint leaves.

Carrot + Chilli Muffins


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Chilli for breakfast, anyone?

Or how about something baked? Or, how about both in one go?

These carrot and chilli muffins are just the right thing for mornings. They are sweet, but sugarless, and spicy but just the right amount.

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  1. 1 medium sized carrot
  2. 1 ½ fresh red chilli
  3. 100 g dates, pitted
  4. 2 ½ cups WW flour
  5. 1 tspn salt
  6. 1 tspn baking powder
  7. 1 ½ cups + 1 ½ tbspn low-fat, runny yogurt
  8. 1 cup vegetable oil
  9. 1 cup Jamun honey


-        Preheat the oven to 190 C

-        In a medium sized mixing bowl, add the flour, salt and baking powder and keep aside.

-        Grate the carrot and finely slice the chilli, and roughly chop up the dates

-        In another bowl, add the oil, yogurt and honey, and whisk well.

-        Add the grated carrots, dates and chilli to the dry ingredients’ mixture. Then add the whisked wet ingredients. Combine well, but do not over-mix. The batter will be a little lumpy, which is just right.

-        Grease or line your muffin tray and pour the batter into the moulds and bake for 30 min.

These muffins keep well for 2-3 days in the fridge, but not more, since they are quite moist.