Category Archives: Side Dishes

Tandoori Chicken Thighs (with Grilled Vegetables and Couscous)

‘Busy’ would be too small a word to describe the frenzied state of activity in my life these days.

As many of you would be aware, my parents are here visiting us for a few months. It’s the last couple of weeks so most days seem like an extended holiday. Lots of short trips coupled with shopping expeditions mean I hardly get time to sit down for a blog post though my folders are overflowing with tons of delicious recipes.

So without much talking, I am gonna jump straight to the recipe today – Tandoori Chicken Thighs served with Grilled Veggies and Couscous.

Tandoori Chicken Thighs (with Grilled Vegetables and Couscous) - thespiceadventuress.com

One of my absolute favourite things to do at the moment is introduce my parents to cuisines from different parts of the world. They are in awe at the kind of food that’s available in Melbourne, the beautiful produce and ingredients from around the globe.

I came up with this dish just to showcase how a simple Indian marinade can be used in a slightly contemporary way but still appealing to their Indian tastebuds.

Tandoori needs no introduction at all; it is a global favourite and has staunchly become the face of Indian cuisine in most countries apart from the curry ofcourse.

Even though most of us might not have a traditional tandoor at home, it’s quite easy to prepare it on a barbecue grill, oven or even on a stove top grill depending on the kind of protein or vegetable that is being cooked.

Tandoori Chicken Thighs (with Grilled Vegetables and Couscous) - thespiceadventuress.com

I always make the tandoori marinade from scratch. Not a big fan of store bought masalas and moreover, the marinade is super easy to make. Many versions call for the addition of gram flour but I use only yoghurt which I feel imparts more flavour without that doughy taste to the coating.

For this dish, I have used the tandoori marinade for both the chicken thighs as well as the vegetables. While I cooked the thighs on a barbecue grill, I used a regular stove top grill for the veggies. Couscous pairs beautifully with a dish like this; it’s light and fluffy texture is a perfect accompaniment to the chicken and veggies. And a drizzle of the tangy mint coriander chutney completes the dish perfectly.

Tandoori Chicken Thighs (with Grilled Vegetables and Couscous) - thespiceadventuress.com

Tandoori Chicken Thighs (with Grilled Vegetables and Couscous) - thespiceadventuress.com

(Recipe for the mint coriander chutney can be found here.)

Recipe:

Tandoori marinade:

Ingredients:

  • 1 ½ cup thick curd
  • ¼ tsp turmeric powder
  • 2 tsp red chilli powder (adjust to heat preferences)
  • 1 tsp Kashmiri red chilli powder
  • ½ tsp coriander powder
  • ¼ tsp garam masala
  • 1 tsp cumin/jeera powder
  • ¼ tsp black salt/kala namak
  • ½ tsp chaat masala
  • ¼ tsp dry ginger powder
  • Salt, to season
  • 2 garlic cloves; grated
  • 1 inch ginger; grated
  • 2 tbsp fresh coriander leaves; finely chopped

Method:

In a bowl, add all the ingredients and whisk well to get a smooth consistency.

For the chicken:

Ingredients:

  1. 5 chicken Maryland/thighs; score lengthwise
  2. 1 cup tandoori marinade
  3. Salt; to season
  4. Vegetable oil, for barbecue

Method:

  • In a bowl, add the required tandoori marinade to the chicken thighs. Season with salt (remember the marinade has salt) and rub the marinade well into the chicken. Keep refrigerated for at least 4 hours, preferably overnight.
  • Bring to room temperature before grilling.
  • Fire up the barbecue and grill the chicken pieces till done.

Grilled vegetables:

Ingredients:

  1. 1 red onion; cut into cubes
  2. 1 red bell pepper; cut into cubes
  3. 1 medium zucchini; cut into cubes
  4. 1 punnet baby corn
  5. 1 small broccoli; florets separated
  6. 1 small fennel bulb; cut into cubes
  7. ½ cup tandoori marinade
  8. Salt, to season
  9. Vegetable oil; for grilling

Method:

  • Place all the vegetables in a bowl, add the marinade and season with salt if necessary. Mix well and keep for at least 1-2 hours.
  • Heat a stove grill to high, brush with oil and grill the veggies in batches. Remember to grill on high to get the char but still keep the crunchy texture.

Couscous:

  1. 2 ½ cups couscous
  2. 2 ½ cups water
  3. Salt; to season

Method:

Add 2 ½ cups boiling water to 2 ½ cups couscous (1:1 ratio), season with salt, cover and keep aside. After 10 minutes, use a fork to lightly fluff up the couscous.

Note – Do check packet instructions as the ratio of water to couscous can sometimes vary.

For garnish:

  • Lemon wedges
  • ¼ cup coriander leaves; finely chopped

To assemble:

  • Place the couscous in the middle of a large platter and arrange the grilled veggies around it. Garnish with half of the coriander leaves
  • Place the chicken thighs on another platter, garnish with coriander leaves. Serve with lemon wedges and mint coriander chutney.

Tandoori Chicken Thighs (with Grilled Vegetables and Couscous) - thespiceadventuress.com

Tandoori Chicken Thighs (with Grilled Vegetables and Couscous) - thespiceadventuress.com

 

 

 

 

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Kerala style Stingray Curry

When you are a native of another country living abroad, shopping for many ingredients can be a real chore. Often you would know the name of ingredients in your local or native language and it can sometimes be a difficult task to find the English name for it while shopping here.

And with Google and Wiki being my best friend in most instances, I still find it hard sometimes especially while shopping for seafood.

That’s what happened last week at the market. I had taken my parents out to the Dandenong Market, to show them around as well as pick up some seafood and other ingredients. I was quite curious when their faces lit up at the sight of a particular product. And I was so surprised to hear that it was one of my absolute favourites, a local variety that is often called ‘therendi’, a fish species popular in some parts of Kerala.

Therendi (also called therachi) is actually a variety of Stingray which is quite famous for its unique cartilaginous structure.

Kerala style Stingray Curry - thespiceadventuress.com

I have often seen this at the markets but never could identify because it was always cut up and kept in chunks rather than the whole fish and also I had no clue of its English name. And I was always under the impression that stingray was not for human consumption!

To cut a long story short, I was quite ecstatic that one of my favourite ingredients is so easily available here. Stingray is a common or popular fish in many Asian countries; it is a very affordable one often being dubbed poor man’s fish. But I love its cartilaginous flesh which has a really unique texture when you bite into it.

There are many delicious ways of preparing this fish, but one of my favourite preparations is the spicy curry using chilli, coconut and kokum that is quite famous in the Kottayam region of Kerala. A lipsmacking, fiery preparation that is best enjoyed with steamed red rice and tempered buttermilk curry, or perhaps with steamed tapioca.

Kerala style Stingray Curry - thespiceadventuress.com

Kerala style Stingray Curry - thespiceadventuress.com

The defining flavours of this curry are powdered red chilli and kudampuli (black kokum). As I mentioned, it is a fiery one but you can always adjust the heat level to your preferences.

And remember, this curry always tastes better when allowed to sit for a while especially overnight. So prepare ahead if time permits.

Ingredients:

  1. 600gms stingray; cut into cubes
  2. 2 shallots/small onion; finely chopped
  3. 1 inch ginger; finely chopped

This post was bought to you in collaboration with Supreme Seafood, so head over to their website for the full recipe.

And do not forget to tag me #thespiceadventuress if you try it out. 

Kerala style Stingray Curry - thespiceadventuress.com

Pan grilled Prawns (spiced with Z’hug)

Yet another spice blend to add to my repertoire!

Z’hug or Z’hoog (as pronounced) is a traditional blend from Yemen. Traditionally, the blend is in the form of a wet marinade made from fresh and moist ingredients like parsley, garlic, cilantro and the local Marash pepper.

Pan grilled Prawns (spiced with Z’hug) - thespiceadventuress.com

Amongst the cookbooks I own, one of my most prized ones is the New Moroccan by Mourad Lahlou. It’s an amazing book where Chef/author Mourad Lahlou delves into traditional Moroccan cooking, basics and fundamentals but executed in a modern, contemporary style.

So there’s information about so many spices, ingredients, techniques from in and around the region; great for those who do not know much about Morocco or its cuisine. Yet the recipes and dishes outlined are global fare.

Though Z’hug is a wet blend as mentioned, Mourad has outlined a recipe in the book for a dry version which is often used in his restaurant. And that’s what I have used too, except that instead of Marash pepper, I used semi dried chillies. Even though I do stock the Marash pepper, it’s not an easy one to find for most people so I decided to use the chilli variety that is available locally and easily for all. But if you do have it, use it by all means.

There are plenty of ways to use Z’hug. It can be used as a dry rub for steaks or roast chicken. It can also be used to spice up casseroles, lentils or roast vegetables. Roast nuts spiced with Z’hug is also a great idea.

Z’hug and seafood would also be a delightful combination. And I wanted to make something that’s quick and simply to put together for a midweek meal or as a party starter. The spice blend can also be made in excess and stored; one that is great to have in the pantry always.

I decided to use prawns marinated with Z’hug and then pan grill it. Prawns do not require prolonged marination, so it’s a dish that comes together in no time at all. And with the holiday season upon us, this is a great dish to add to your party table.

Pan grilled Prawns (spiced with Z’hug) - thespiceadventuress.com

Ingredients:

  1. 600gms tiger prawns; deveined and deshelled
  2. Z’hug blend
  3. Salt; to season
  4. Vegetable oil
  5. Lemon wedges; to serve

Z’hug:

(I have used Gourmet Garden’s semi dried chillies and herbs; but you can substitute with any brand you have access to. Or you can use fresh ingredients to make a wet spice marinade)

  1. 2 tsp semi dried chilli flakes
  2. 3 tsp ground coriander
  3. 2 tsp dried cilantro/coriander leaves
  4. 3 tsp dried parsley
  5. 1 tsp garlic granules
  6. 1 tsp ground cumin
  7. 1 tsp ground caraway
  8. 1 tsp ground cardamom
  9. ¼ tsp citric acid
  10. ¼ tsp ground black pepper

Method:

To make Z’hug:

  • Combine all the ingredients, grind if necessary and store in an airtight container.

To prepare the final dish:

  • Clean and pat dry the prawns.
  • In a non reactive bowl, marinate the prawns with Z’hug and season with salt. Mix well and keep for 15-30minutes.
  • Brush enough oil and heat the grill pan to high. Pan grill the prawns in batches till done.
  • Serve hot with lemon wedges.

Pan grilled Prawns (spiced with Z’hug) - thespiceadventuress.com

 

 

 

 

Tatrelo Kolmi Patio (Parsi style Prawns)

I know I have been MIA for quite some time here but I am back now with a lipsmacking prawn dish from the Parsi kitchen!

Tatrelo Kolmi Patio (Parsi style Prawns) - thespiceadventuress.com

The reason for being MIA is that my parents are visiting me from India for the next couple of months. And I am meeting them after five long years guys, so you can imagine my excitement. I can hardly think of work; every single moment is spent chatting with them and taking them around the city and neighbouring places.

And pampering them with loads of deliciousness.

I have never had the opportunity to cook for them before for such a long period of time. And now I don the blogger status too, so treating them to all sorts of new dishes and cuisines, both at home and at restaurants. After all, Melbourne is indeed the food capital of the world.

With seafood being a family favourite, I decided to treat them to Tatrelo Kolmi Patio, a delicious Parsi style prawn dish.

Tatrelo Kolmi Patio (Parsi style Prawns) - thespiceadventuress.com

The Parsi cuisine is rich, varied and full of delicious recipes especially more if you are a seafood lover. This prawns patio is simple, easy to prepare but so full of flavour that you will find yourself making it over and over again.

The combination of vinegar and jaggery along with the spices and aromatics add a punch to the flavours yet not overpowering. The spices are subtle and only highlight the taste of the meaty tiger prawns. Make sure that the dish has a semi-dry consistency which is when the masala coats around the prawns for a delicious mouthful.

And there’s only way to enjoy this best – with steaming hot rice and a simple dal. Tuck in!

Recipe adapted from http://www.bawibride.com

Ingredients:

  1. 600gms prawns; deshelled and deveined
  2. 1 medium red onion; finely chopped
  3. 3 garlic cloves; grated

Find the full recipe here.

Tatrelo Kolmi Patio (Parsi style Prawns) - thespiceadventuress.com

Recipe developed, styled and shot for Supreme Seafood.

Salmon Kebabs

Today’s recipe was the result of a happy accident.

Salmon Kebabs - thespiceadventuress.com

I had actually set out to make salmon cutlets or croquettes for a client. And the plan was to make a version similar to these Kerala style beef cutlets. So I minced the salmon, added the sautéed onion spice mixture and rolled it into round balls before doing the customary egg breadcrumb routine. But something important came up and I had to go out only to return late,  just in time for dinner. There was not enough time to coat and crumb and then deep fry; and I needed to make something quick with the salmon mixture for dinner.

While shaping the mixture, I realised that since salmon is an oily fish, it held shape pretty well and didn’t really need any other binding agent. So I flattened out the prepared balls into small patties and shallow fried in a pan. The result was these delicious Salmon kebabs. I had struck gold!

Salmon Kebabs - thespiceadventuress.com

And ofcourse, I had to share the recipe with all of you. Because these kebabs are delicious, really simple to make and can grace your dinner tables in so many different ways. Have it as a starter/appetizer, serve it as a canapé topped with relish or chutney or serve it on a bed of salad for a simple light lunch. You can also make slightly bigger patties and have a salmon burger or slider.

The salmon mixture is great for making croquettes too just as I had initially intended.

So let’s get cooking these delicious Salmon Kebabs which is best paired with this tangy mint coriander chutney.

Ingredients:

  1. 1-2 salmon fillets; skinless (weighing approximately 300gms)
  2. 1 red onion; finely chopped

Click here for the full recipe….

Salmon Kebabs - thespiceadventuress.com

Fire roasted Bell Peppers, Tomato and Mozzarella Salad

If you follow me on Insta stories, you would have seen my weekly cookbook series. I do not have a huge collection but a handful of old, new and trusted ones that I cook from often. And last week, I had spoken to you about ‘The Food & Wine Lover’s Guide to Melbourne and Surroundings’.

Whenever we take a holiday in and around Melbourne, I always try to incorporate a bit of food wine experience into it. A visit to a farm, local food store, farmer’s market, restaurant or winery….something unique that celebrates the region. And this book has come handy on so many occasions for this purpose.

The book also features a few recipes from Chefs, restaurants and food producers of different regions. This salad really stood out to me because of the combination of flavours. Tomato and mozzarella is a classic combination but the addition of fire roasted bell peppers, watercress and the mustard dressing takes it to a whole new level.

Fire roasted Bell Peppers, Tomato and Mozzarella Salad - thespiceadventuress.com

What I loved most about this dish is that it can be served as a salad or as a side dish to grilled fish, meat or perhaps some grilled paneer/tofu. It’s warm and so full of flavour that makes it a delight even during the colder months. We enjoyed it as a salad with our Indian thali and also as a side with grilled fish, both times equally enjoyable and delicious.

This salad is all about the freshness and quality of ingredients. And using different varieties of tomatoes makes it all the more delicious. If you have a local deli nearby, then that’s probably the best place to get your hands on the buffalo mozzarella. I prefer fire roasting over oven roasting whenever possible; that burnt smoky flavour is hard to replicate completely inside an oven. But you can roast the bell peppers any way you wish to. Roast just enough to char the outsides but the flesh inside still has a bite to it.

Roasting bell pepper - food photography - thespiceadventuress.com

Enough said! Let’s get on with the recipe….

Ingredients:

  1. 1 heirloom tomato; sliced
  2. 1 ox heart tomato; sliced
  3. 1 medium red bell pepper
  4. 1 medium yellow bell pepper
  5. 1 large mozzarella ball
  6. ½ cup picked watercress
  7. 1 tsp seeded mustard dressing
  8. Olive oil
  9. 1 tbsp balsamic vinegar
  10. Salt, to season
  11. Freshly milled black pepper; to season

Method:

  1. Roast both the bell peppers over an open flame till nicely charred all around. Cover with a cloth for a few minutes before peeling off the skin (this makes the process easier). Deseed the bell peppers and slice into thin strips. Alternatively, oven roast the bell peppers and then do the same.
  2. Cut the mozzarella ball into wedges and keep aside.
  3. In a bowl, add the sliced bell peppers, mustard dressing and watercress.
  4. Heat olive oil in a pan and flash fry the sliced tomatoes for a few seconds, season with salt.
  5. Cool slightly and add the tomatoes to the bell peppers along with the mozzarella wedges.
  6. Season with salt and pepper, drizzle balsamic vinegar and toss lightly.
  7. Serve immediately.

Fire roasted Bell Peppers, Tomato and Mozzarella Salad - thespiceadventuress.com

 

 

 

Methi Dana ki Sabzi (Indian style Fenugreek Seeds Stir-Fry)

A couple of weeks ago, I was invited to a friend’s home for a  girls’ lunch meet-up where I came across one of the most interesting dishes using fenugreek seeds.

My friend was so excited to serve this dish because none of us had ever heard of or seen this preparation before. Many of the girls thought it was a lentil dish but I did figure out that it was fenugreek seeds from that mild hint of bitterness. Though I use fenugreek seeds a lot in my cooking, it has always been as a spice and never as the main ingredient.

Fenugreek seeds - food photography - thespiceadventuress.com

And even before the thought entered my head, my girlfriend had decided that I must share it on my blog. Love it when people get so excited about my work and want to share unique and amazing recipes with me for the blog. Deeply indebted for having friends who are always willing to share their knowledge.

This is a traditional dish from India, commonly prepared in some parts of North India. I haven’t seen anything like this from the southern part of India or from any other part of the world; please correct me if I am wrong.

Now the reason why fenugreek seeds are generally used sparingly is because of its mildly bitter taste. But when I tasted this dish, it was hardly bitter….just a mild aftertaste if you eat the stir fry on its own and almost none if paired with rotis.

Methi Dana ki Sabzi (Indian style Fenugreek Seeds Stir-Fry) - thespiceadventuress.com

And my friend told me that’s because the fenugreek seeds are first boiled in a particular manner, washed thoroughly and then used for the stir fry. The recipe is an extremely simple one and the only care to be taken is in the cooking and washing of the seeds which I have outlined below.

So please do give it a try, it’s a really unique and interesting way to consume fenugreek seeds.

(Thanks a lot to my friend, Alka who not only taught me how to make this dish but also came home the day I was making it to ensure it turns out perfect. Also my hand model for the day!)

Methi Dana ki Sabzi (Indian style Fenugreek Seeds Stir-Fry) - thespiceadventuress.com

Ingredients:

  1. ½ cup fenugreek seeds/methi
  2. 1 small red onion; finely chopped
  3. 1 tsp ginger; grated
  4. 1 tsp garlic; grated
  5. 1 green chilli; chopped
  6. ½ tsp cumin seeds
  7. A pinch of hing/asafoetida
  8. ¼ tsp turmeric powder
  9. ½ tsp red chilli powder
  10. ½ tsp coriander powder
  11. ¼ tsp garam masala
  12. Salt, to season
  13. 2-3 tbsp vegetable oil
  14. Coriander leaves; chopped for garnish

Method:

  1. Pour 5 cups of water into a saucepan and place over low to medium heat.
  2. When the water has become slightly warm, measure out the fenugreek seeds using a spoon or measuring cup and add to the water (do not touch the seeds with your hand or wash it before adding)
  3. Bring to boil and then simmer till the seeds are cooked. If you want to check if the seeds are cooked, use a spoon to remove a few from the water and discard after checking. The fenugreek seeds will plump up lightly and the water also turns dark while cooking. The seeds are cooked when it has become soft but still has a bite to it (it might still taste slightly bitter at this stage).
  4. Once cooked, place the saucepan with the seeds in it under a trickle of running water. Do not disturb or touch by hand. You can see that the water begins to run clear after some time. When the water runs completely clear, strain into a colander and keep aside.
  5. To prepare the dish, heat oil in a pan and add the cumin seeds. As it begins to splutter, add the asafoetida followed by the chopped onions. Sauté for a minute and then add the chillies, garlic and ginger. Sauté till the onions are lightly browned.
  6. Add the turmeric, red chilli, coriander powder and garam masala. Mix well and tip in the fenugreek seeds. Season with salt and cook till the extra moisture from the seeds have dried out.
  7. Garnish with coriander leaves.
  8. Keep the dish for at least 30 minutes before having it.

Note – As I mentioned, the only care that needs to be taken is not to touch the seeds by hand at any point till the dish is done. A lot of dishes on the internet using the fenugreek seeds are prepared by soaking the seeds overnight, wash and then use for cooking. I tried out this method too but found that though the seeds do not taste bitter after soaking, it does develop a bitter taste once cooked.

Methi Dana ki Sabzi (Indian style Fenugreek Seeds Stir-Fry) - thespiceadventuress.com

 

 

 

The ‘Hummus’ Revolution (with recipes for Beet Hummus & Kashmiri Chilli Hummus)

Hummus, a simple rustic chickpea dip that has somehow bridged geographical, cultural and religious borders. Today it graces our dinner tables in a zillion avatars, from simple to gourmet.

I love hummus, not just for its soul-satisfying taste, but because it is a taste of my childhood. Growing up in the Middle East, there was no way you could avoid this condiment. And it was such an integral part of the food we ate, because hummus was one of the very rare dishes that my dad would eat outside the traditional Kerala cuisine. So it made its appearance constantly sitting unassumingly alongside a platter of kebabs and tikkas.

And when we returned back to India, it was one of the main things that we missed; so much that my mom would request every friend who travels from Dubai to get her a bottle of tahini (which was very difficult to source in India at that time).

Today, we aren’t just talking about hummus as a dip, but as a medium for social and religious cohesiveness…..and it’s through the #spreadhummusnothate campaign spearheaded by Lina J, an award winning food blogger and the creative force behind ‘The Lebanese Plate’.

I have been following Lina’s work on Instagram for quite a while now and I really appreciate the work that she is doing to spread awareness and help address unwanted social and religious stigmas we have as a society. So here are excerpts of an interview with Lina and the significance of the #spreadhummusnothate campaign.

The first question and perhaps the most relevant one to this conversation….Where were you born? Are you an Australian?

I was born & brought up in Sydney.

Why #spreadhummusnothate? Could you tell us what led you to take up this campaign?

This campaign came about after coming across the hashtag #spreadhummusnothate. I felt there was increasing negativity towards people from diverse backgrounds & especially people of Muslim faith. I used the hashtag online but really felt that I needed to take it off line into our everyday lives in order for it to have a lasting effect. This is when I came up with creating opportunities for everyday Australians to sit & converse with everyday Australian Muslims & literally ‘spread hummus’ together.

You are an award winning food blogger but is that the only reason why you chose ‘food’ as the medium to express your opinions?

I don’t even think of myself as ‘award winning’ to be honest!

Working with & around food naturally led me to use it as the basis for this campaign. I think we tend to take for granted the power of food, not just as something to nourish the body, but also as a tool to bring people together.

 Is it a single person initiative or do you have a team working along with you in this campaign?

It is just me really. I have certainly had people help here and there along the way, but mostly just something that I have been pushing on my own.

What is the primary message that you want to spread through this campaign? And how do you go about it?

That all it takes is one conversation (over food) to break down barriers. I hope that people will be able to see that although we have some difference, we actually have a lot more in common. Life isn’t about agreeing with or being exactly like the next person, it’s about understanding & respecting our differences & still be able to converse in a positive way.

 How has the response been so far?

I would say 99% of response to this campaign has been quite positive, which really gives me hope.

I have seen on your Instagram account that you host events in relation to the campaign? How are these done and is it open to the public?

The events have been smaller gatherings up until this stage. I am currently in some collaboration talks with some lovely people who really want to help take this to the next level, where hopefully there will be more opportunities for a wider range of people to attend such events. There’ll be more detail soon about these events on my social media.

What are the different ways in which anyone who interested in this campaign be of help?

A number of people have helped spread the word, which is really important! But a number from my Insta family have assisted in providing goods for the #SpreadHummusNotHate Brunch, cake & desserts, meat & poultry, fresh fruit & veg. Couldn’t thank these people enough for their support.

And on a lighter note, you have become the ‘queen of hummus’ platters with all sorts of flavours including beautiful looking ones like the beet hummus. But which is your favourite?

I do love the Beet hummus, especially topped with a marinated feta, but at the end of the day, the original hummus will always be my favourite!

Do check out her blog and Instagram page (for some amazing photography and mouthwatering food).

Of course, I cannot leave you without sharing any hummus recipes so there are two delicious ones today. First, it’s the super gorgeous beet hummus recipe, one of Lina’s favourites which she has kindly shared with all of us. And second will be my signature hummus recipe with Kashmiri chilli (you will love this!)

So let’s #spreadhummusnothate

Beet Hummus

Beet hummus - thespiceadventuress.com

Photograph courtesy – thelebaneseplate.com

Ingredients:

  1. 1 cup dried chickpeas; soaked overnight
  2. 1 teaspoon bicarbonate of soda (optional)
  3. 250g roasted beetroot
  4. Salt, to season
  5. 3 cloves garlic
  6. ¼ tsp ground cumin
  7. 1 tbsp  tahini paste
  8. 1/3 to 2/3 cup fresh lemon juice
  9. olive oil for serving
  10. 1 tbsp Persian feta (optional, for serving)

Method:

  1. Beginning the night before, soak the dry chickpeas in a bowl of (approximately) 3 cups water with the teaspoon of bicarb. The chickpeas will need to soak overnight and will double in size.
  2. The following day, rinse chickpeas and place in a pressure cooker (see note) with plenty of fresh water. Lock the lid and turn to the LOW pressure setting. Once it comes to pressure (mine begins to whistle when at full pressure), turn heat to low and cook for a further 20 minutes. Take pressure cooker off heat and allow the pressure to release and cool naturally. This may take a further 30 minutes or more depending on the type of pressure cooker you have.
  3. As the chickpeas are cooking, preheat oven to 200ºC and prepare beetroot for roasting. Cut off greens and scrub beetroot thoroughly. Using a large enough piece of baking paper, wrap beetroot loosely and enclose by folding both ends into the middle and folding up ends to create a bag. Place paper bag with beetroot on an oven tray and into the oven. Roast for approximately one hour, or until beets are soft and cooked through. Remove from oven; allow to cool before peeling skin.
  4. Once pressure is released from the cooker, drain away as much liquid as you can leaving only chickpeas behind. You will find that the chickpeas look mushy, but do not fret…that’s exactly how you want them! I find using the pressure cooker softens and almost melts away the chickpea skin that you don’t need to remove them.
  5. Place the garlic, salt and cumin into a mortar and pestle and crush to create a paste. Set aside with the lemon juice.
  6. Place the chickpeas in a food processor and blend until a smooth puree is formed.  Add the beetroot and continue to whiz until you have a vibrant puree.
  7. Add tahini, garlic, salt and cumin paste and blend some more. While processor is on, add 1/3 cup of lemon juice in a steady stream. Stop to scrape down sides and taste for more lemon juice.
  8. Serve with Persian feta and a drizzle of extra virgin olive oil.

NOTE: If you do not own a pressure cooker, use a large saucepan instead. Add chickpeas to pot with plenty of cold water and a teaspoon of bicarbonate of soda. Bring to the boil, reduce heat, cover and simmer for at least an hour until chickpeas are very soft.

Kashmiri chilli Hummus

I used dried Kashmiri chillies for this recipe which can be easily found in any Indian/Asian store. These chillies have a beautiful deep red colour but very less heat when compared to other varieties.

Kashmiri chilli hummus - thespiceadventuress.com

Ingredients:

  1. 1 cup dried chickpeas; soaked overnight
  2. 1 teaspoon bicarbonate of soda (optional)
  3. 3-4 Kashmiri chillies (soaked in warm water)
  4. Salt, to season
  5. 2 cloves garlic
  6. 1 tbsp  tahini paste
  7. Juice of 1 lemon
  8. 1 tbsp thick greek style yoghurt
  9. olive oil for serving
  10. Dried chillies (for garnish)
  11. Green olives (for garnish)

Method:

  1. The first step (just as in the beet hummus) is to soak the chickpeas overnight with bicarb. Canned chickpeas can be used if you are really rushed for time but soaking and cooking the chickpeas yourself makes a big difference to the taste.
  2. Next day, rinse the chickpeas well and cook in a pressure cooker or pan till well done and lightly mushy. Season the chickpeas with salt while cooking.
  3. While the chickpeas is cooking, soak the Kashmiri chillies in warm water for at least 15 minutes or more if possible.
  4. Using a blender, grind the chillies, garlic and a pinch of salt to a coarse paste.
  5. To this add the drained chickpeas (reserve a little for garnish), tahini paste, yoghurt and half the lemon juice. Blend till a smooth consistency is achieved (you may need to scrape down the sides in between). Taste and add more salt or lemon juice as required.
  6. Transfer to a bowl and serve with olive oil. Garnish with the cooked chickpeas, sliced olives and crushed dried chillies.
  7. Enjoy

Kashmiri chilli hummus - thespiceadventuress.com

Omelette Brochettes

We are big time egg lovers and go through quite a few cartons every month. In fact, if its egg curry bubbling on the stove, my son would sniff it a mile away and come running all excited about dinner.

All forms of egg dishes are welcome in our home and fried runny yolk eggs are a hot favourite of the kiddo for weekend brunches. We are lucky that so far, there has been no restrictions at school too because Adi really loves egg sandwiches in his lunch boxes.

Even though there are plenty of different egg dishes I cook, I was still on the hunt for new ones especially that cater to the after-school-hunger-pangs category. With a growth spurt happening, Adi comes home from school totally ravenous and needs something really substantial. And that’s how I came across a similar recipe for Omelette Brochettes in a cookbook called ‘Mini Treats’ by Hinkler Publications.

Omelette Brochettes, a simple and delicious snack - thespiceadventuress.com

This one’s pretty simple to make, almost like a frittata. Though I have used onions, bell peppers and ham, any combination of meats or veggies can be used depending on your preferences.

It’s a really easy and simple dish to make and one you can make in bulk which also makes it as an excellent starter choice especially for children’s parties. If you are a light eater like me, it makes a delicious lunch option too when paired with a simple green salad.

I have not used cheese in this recipe, somehow I don’t like the texture too much if I have to refrigerate and then re-heat it later. But I would,  if I was making it for a party or to have immediately afterwards.

Omelette Brochettes, a simple and delicious snack - thespiceadventuress.com

Omelette Brochettes, a simple and delicious snack - thespiceadventuress.com

Do try it out and let me know if you enjoyed it and don’t forget to tag your creations with #thespiceadventuress while posting on social media so that I can see it too. Happy cooking!

Ingredients:

  1. 3-4 tbsp olive oil
  2. 1 cup whole milk
  3. 12 large eggs
  4. 1 onion; finely chopped
  5. 8 ham slices; chopped
  6. 2 mini red bell peppers; finely chopped
  7. ½ tsp red chilli flakes
  8. 3 tbsp parsley leaves; finely chopped (reserve a bit for garnish)
  9. ½ tsp dried Italian herbs (a mix of dried oregano, thyme and rosemary)
  10. Salt, to season
  11. Freshly milled black pepper; to season

Method:

  • Preheat the oven to 160°C (fan forced).
  • Line an oven pan (32x26cm) with baking paper. (You can also use a square or rectangle cake tin).
  • Heat olive oil in a pan and add the chopped ham; sauté for about 2-3 minutes and then add the onions.
  • Once the onions are softened and translucent, add the bell peppers. Season with salt and allow to cool slightly before adding to the egg mixture.
  • In a separate bowl, whisk the eggs and milk together. Add the chilli flakes, dried herbs, parsley and the cooled onion ham mixture. Season with salt and pepper and whisk well.
  • Pour into the pan and cook in the oven for 12-15 minutes or till the egg has set.
  • Remove from oven and allow to cool completely before turning it out of the pan. Cut into squares and serve with your favourite sauce.

Omelette Brochettes, a simple and delicious snack - thespiceadventuress.com

Grilled Prawns with Herbs and Chillies

For all the prawn lovers out there!

Grilled Prawns with Herbs and Chilli, simple and delicious - thespiceadventuress.com

Personally, I find prawns the easiest yet the most indulgent seafood to cook and eat. Not just for the fact that it cooks super fast but also for its ability to absorb all sorts of flavours in minimal time. Agreed, prawns are slightly more expensive when compared to your regular fish fillets, but there’s so little you need to do to it for a delicious dinner on your table in no time at all.

In our home, prawns are most often cooked for mid week dinners. And that’s because, by Wednesday, I get into the when’s the weekend coming mode and I really need something to get me going. Sometimes, it’s a nice glass of wine or perhaps a late night movie (for which I curse myself the next day morning) and sometimes, it’s an indulgent plate of food. And prawns fit perfectly in that mid week indulgent category.

While I need that mid week luxury, I am not willing to work too hard for it. So today’s recipe, grilled prawns with herbs and chillies is just perfect.

Grilled Prawns with Herbs and Chilli, simple and delicious - thespiceadventuress.com

All you really need for this dish is a bunch of herbs, which makes it also a good dish to use up leftover herbs that let it go bad in the refrigerator. When I have an excess amount of herbs (I grow quite a few at home), I usually chop it all up finely, mix with a generous amount of olive oil and freeze for future uses like this dish. So that’s another tip for you!

So that’s it really, mix the prawns with the herb oil emulsion, a touch of chilli flakes to spice things up and then grill it. Top it over a big bowl of salad or a quick rice or noodle stir fry for a delicious and indulgent midweek dinner.

Grilled Prawns with Herbs and Chilli, simple and delicious - thespiceadventuress.com

Ingredients:

  1. 350gms tiger prawns; deshelled (leave tails intact) and deveined
  2. 1-1 ½ tsp chilli flakes (adjust to heat preferences)….

This post is brought to you in collaboration with Supreme Seafood, so head over to their website for the full recipe.

Grilled Prawns with Herbs and Chilli, simple and delicious - thespiceadventuress.com

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