Recipes that we love at Hiya

We’d love you to give these recipes a try – a real mix of food from our heritage as well as healthy, tasty dishes!

Explore more of our pages for recipes specifically for snacks and gluten free…

Ginger and turmeric shot

Our top tip for strengthening your immunity is to have a daily shot of turmeric and ginger. Did you know that ginger and turmeric are from the same family? These two ingredients have been used in India since ancient times and are recognised and used in Ayurvedic medicine.

Ingredients

1/2 teaspoon turmeric

Grated ginger to taste

Black pepper

Hot water

Easy peasy – mix ingredients with hot water and add cold water to taste. You can sweeten to taste. Apparently, a dash of black pepper aids the absorption of turmeric. We hope this tip helps in keeping the colds and coughs at bay.

Turmeric-shot Vegan, gluten free bars

Turmeric Pumpkin Porridge

Perfect for those cooler mornings, try our turmeric pumpkin porridge as a delicious start to the day.

Ingredients
1/2 cup of oats
1/2 cup of roasted, mashed pumpkin
200 ml of coconut milk (other alternatives can be used)
1-2 tsp of maple syrup
1 tsp of cinnamon
1/2 teaspoon turmeric
1 tbsp melon seeds
1 tbsp of flaxseeds
1/2 inch of fresh grated ginger
Pitted dates and raisins

Roast a couple of pumpkin slices in the oven on 180 C or gas mark 6, for 30 minutes. Once this has been roasted, scoop out the flesh and put aside into a separate bowl.
Start with dry roasting the turmeric in a frying pan. Put frying pan on a hob on a low heat and then add the turmeric, and heat through for approximately 30 seconds. Add the oats, and cook these until they start turning golden brown, then add the seeds, and cook for another minute or so. Take off the heat, add this to the pumpkin. Let cool through for approximately 30 minutes. Once cooled add the milk, cinnamon and grated ginger. Leave in the fridge overnight, and sprinkle with chopped dates (nuts) or chop up a hiya bar and maple syrup. Enjoy 😊

Pumpkin-porridge Vegan, gluten free bars

Baingan Bharta

Sharing our love for an Indian summer , a typical Punjabi dish that we would have is Baingan Bharta, a roasted aubergine dish.

  • 2 large aubergines – oiled
  • 1 cup of frozen peas
  • 1/2 tsp cumin seeds
  • 2 tbsp vegetable oil
  • 3 cloves garlic, crushed or finely chopped
  • 1 tsp ginger finely grated
  • 2 onions medium, finely sliced
  • 2-3 tomatoes (preferably unripe), chopped into large pieces
  • 2 green chillies, slit lengthwise
  • 1 tbsp coriander and cumin – powder
  • 1/2 tsp garam masala powder
  • 2 tsp salt
  • Pomegranate seeds

Grill aubergines turning occasionally until skin starts to brown. Should be cooked after 7-8 mins, check with a knife easily passing through. Cool aubergines for 20 minutes, keeping covered. Then remove outer skin and keep flesh. Heat oil in a heavy bottomed pan and add onions. Once brown add cumin seeds, ginger and garlic, sauté for 30 seconds. Add salt and tomatoes, cover and cook until the tomatoes are completely soft. Add aubergine flesh and peas, cook on low heat for 20 minutes. Sprinkle garam masala powder and simmer for 2 minutes. Garnish with fresh coriander and pomegranate and serve hot with chapatis (corn chapatis for gluten free option).

dish Vegan, gluten free bars

Eton Mess - summer's here

This recipe for a vegan meringue uses aquafaba. That’s the water that comes in a can of chickpeas (who knew?!) This water is an excellent replacement for egg whites, as, the protein from the chickpea leaches into the water and behaves in a similar way to egg protein.

400g can chickpea
100g golden caster sugar
Pe-heat the oven to 110C fan/ gas mark 1/4. Line a baking tray with grease proof paper. Drain the water from the can of chickpeas into a bowl.
Using an electric whisk start by whisking the water until it begins to stiffen. Slowly add the sugar and continue to whisk the mixture until the water becomes thick and glossy abs begins to stiffen. This takes approximately 10 minutes. Spoon the mixture into round blobs on to the tray and bake in the oven for 1 hour 15 minutes. Take out of the oven and leave to cool. Whilst they are cooling chop up a punnet of strawberries and break up a Hiya bar.

Put the meringue in a bowl and load with delicious strawberries and cream. For an alternative spin on a traditional dish, why not top it off by crumbling a Hiya bar over it – the cardamom is a personal favourite. Now sit back and savour the taste!

Chickpea heaven

Taking a trip down memory lane with my mum’s chickpea recipe, aka chole. A true classic Punjabi dish.
Ingredients:
3 x 400g tins of cooked chickpeas
(Or cook your own, overnight soak and then pressure cooker with salt)
1 onion and 1cm ginger
1/4 tsp turmeric, 1 tsp garam masala, 1/4 tsp dried mango powder, 1/2 tsp chilli powder
Tomatoes are optional, 1/4 tin – not too many at all

Fresh lemon and coriander
How mum does it:
Prepare chickpeas. Fry chopped onion until soft and brown. Add grated ginger (ginger powder is fine) and cook through. Add turmeric, masala, chilli and dried mango powder (use lemon juice if you don’t have this) and brown slightly. Add tomatoes and when bubbling add chickpeas. Cook on a strong simmer until you have a creamy texture. Taste as you go and tweak with salt and masala. Finish with lemon juice and coriander to taste.

Delicious with Indian breads or rice.
Serves 4 and freezes well. Enjoy!

Chole

Gorgeous pear and berry crumble

This super simple pear and berry crumble is perfect. Filled with delicious summer berries, the pear is steeped in ginger and clove and it is truly a delight to eat! With the added crunch of a Hiya bar in the topping, it is guaranteed to be made “from the heart”.
Ingredients:
2 large pears cut into large pieces
250g mixed berries (frozen work well too)
125g coconut oil
250g soft brown sugar
325g oats
125g gluten free flour
1 tsp cinnamon
1 clove
1cm ginger piece grated
Cinnamon or Ginger Hiya bar for extra crunch
Pre-heat the oven to 190C/170C fan/gas 5. Put the pears in a pan and add a tablespoon of water, a clove and the grated ginger. Cook on a very low heat on the hob for a few minutes. After the pears become soft, remove from the hob To make the crumble mixture, in a separate bowl mix the Hiya bar, half the sugar, oats and flour. Add the coconut oil. Using your fingertips rub the mixture through until the oats begin to clump together. In an ovenproof dish add the berries, cooked pear and remaining sugar. Sprinkle over the cinnamon. Layer the crumble mixture on top. Cook in the oven for 50 minutes. Enjoy!

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