Category Archives: Vegetarian

Moroccan Carrot Soup

Soups, Vegetarian June 14, 2018 Comments: 2

I have always been a huge fan of soups and it’s made round the year in my home. But during winter, the frequency increases manifold. After all, what can be more comforting than a steaming hot bowl of soup on cold, wintry nights!

While I make a lot of soups at home, many of the recipes do not make it to the blog. But with increasing requests from readers, especially during this season, I have decided to update the blog with more recipes, both vegetarian and non vegetarian. Starting with this delicious Moroccan Carrot Soup….

Moroccan Carrot Soup - thespiceadventuress.com

Carrot is a much loved vegetable in our home. It’s one I can get Sam to eat without any fuss and as for Adi, he behaves like Bugs Bunny around it. Even though I have made carrot soup plenty of times, I have never tried the Moroccan style before. But the memory of having it at one of our favourite Middle Eastern restaurants has always stayed in my mind. The spices used to flavour the soup make it a standout and really intensifies the sweetness of the carrots.

Then I came upon a carrot soup recipe by Rebecca Katz, which calls for saffron as a special ingredient. Now that was interesting and I really wanted to give it a try to experience what saffron adds in terms of flavour to a soup like this.

And it turned out beautiful. A tiny pinch of saffron is enough for a dish like this or it will overpower the flavours completely and totally ruin it. But in the right amount, it works magic along with the other spices to make this the best carrot soup ever.

Kept the garnish simple and traditional, with sourdough croutons, coriander leaves and a pinch of paprika.

And before we get on to the recipe, here are five of my all time favourite soups….

Potato and Parsnip Soup

Beer and Cheddar Soup

Scandinavian Pumpkin and Potato Soup

Butternut Squash Soup

Chicken Noodle Soup with Brown Mushrooms

Moroccan Carrot Soup - thespiceadventuress.com

Ingredients:

  1. 1 kg carrot; cut into chunks
  2. 1 onion; diced
  3. 1 celery stick; diced
  4. 3 tbsp olive oil
  5. 1 tsp ground cumin
  6. ½ tsp ground coriander
  7. 1 tsp chilli flakes (optional)
  8. 1 dried bay leaf
  9. Salt, to season
  10. A pinch of saffron (soaked in 2 tbsp warm milk)
  11. 1 litre vegetable stock
  12. 1 tsp lemon zest + lemon juice

To garnish:

  1. Sourdough croutons
  2. Sweet paprika
  3. Coriander leaves

Method:

  1. In a large pot, heat oil and add the onions, celery and carrots. Cook on high heat for 5 minutes with regular stirring.
  2. Then add the bay leaf, cumin powder, coriander powder, chilli flakes, saffron with milk and vegetable stock. Season with salt and mix well to combine.
  3. Bring to boil and then simmer gently till the carrots are completely cooked (takes about 20-25 minutes).
  4. Cool slightly and add the lemon zest. Blend into a soup like consistency using a stick blender. If using a mixer, blend in batches.
  5. Return to heat and add half of the lemon juice. Taste and add more if necessary. Also add water to get the desired consistency if the soup feels too thick.
  6. Serve warm garnished with croutons, fresh coriander leaves and a pinch of sweet paprika.

Moroccan Carrot Soup - thespiceadventuress.com

 

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A Berrylicious Oats Smoothie

Beverages/Drinks, Vegetarian May 21, 2018 Leave a comment

I have been getting a lot of requests to re-start the everyday smoothie series which used to be quite popular on my Facebook page last year.

It’s not that I have not been drinking any smoothies lately. And smoothies are not a fad or trend I follow; in fact I have been having smoothies’ way before it became ‘popular’. It’s just that I generally stick to a few recipes or rather combinations for my everyday breakfast, all of which are already documented on the FB page so there was nothing different I was making.

I love using oats in smoothies, in the natural raw form. Not a big fan of oats porridges but I really enjoy using oats in smoothies because it adds the necessary carbs yet the smoothie has a light texture which is very important for me.

One of my favourite combinations using oats is this ‘Breakfast Smoothie’. But this time at the market, there were some absolutely fresh berries for sale and I couldn’t resist picking up some blackberries and raspberries. And inspired by the colourful smoothie bowls that I have been seeing on Instagram, I was tempted to try out an oats smoothie using the berries.

A Berrylicious Oats Smoothie - thespiceadventuress.com

I like to add nuts to my everyday smoothies so there’s always a selection in my pantry and for this one, I used whole almonds. Chia seeds are another favourite that finds its way to most of the smoothies I make. I don’t add any sort of sugar but if I absolutely must, it’s always honey as a sweetener. Also I tend to use milk in my smoothies instead of yoghurt simply because I like the taste of milk better.

And also I don’t like my smoothies super thick so I do add some water to get it to the drinkable consistency.

A Berrylicious Oats Smoothie - thespiceadventuress.com

A Berrylicious Oats Smoothie - thespiceadventuress.com

Are you a fan of smoothies? I would like to know which are your favourite combinations…so do drop a line below so that I can try it out too.

Ingredients:

  1. ½ cup oats
  2. A handful of blackberries
  3. A handful of raspberries
  4. 1 tsp chia seeds
  5. 1 tbsp almonds
  6. 1 cup milk
  7. Water (as needed)

Method:

  1. Blend all the ingredients together with water (if needed).
  2. Enjoy.

A Berrylicious Oats Smoothie - thespiceadventuress.com

A Berrylicious Oats Smoothie - thespiceadventuress.com

 

 

 

Risotto with Dried Mushrooms (and Bacon Crumbs)

Mains, Rice, Vegetarian May 7, 2018 1 Comment

It’s ironic that close on the heels of a khichdi, I write about a risotto.

Not that there’s much of a similarity in origin or technique of preparation, but the fact that both are grain based with that unique consistency somehow puts it in the same category for me.

For those who thought Italian cuisine is all about pizzas and pastas, risotto can come as a bit of a surprise. Even at a fancy restaurant, the risotto still remains a rustic, comforting dish; quite true to its origins.

Risotto with Dried Mushrooms (and Bacon Crumbs) - thespiceadventuress.com

A risotto is best kept simple. In fact it would be a sin to crowd it with many ingredients. A single hero ingredient, a flavourful broth and the right kind of rice is what a risotto is all about. Of course cheese, if you must!

While Arborio is the variety of rice that most of us are familiar with, it is actually other varieties like Carnaroli, Vialone Nano etc… that are more popular in Italy. I have had risotto made with Carnaroli rice before and the texture is much better when compared to Arborio.

Even though Carnaroli is available in selected stores in Australia, I still went with Arborio as that’s the variety that’s easily and more economically available for most.

Dried mushrooms, simply because of its intense umami hit. It has that really earthy flavour that makes you want to keep eating. I soaked the dried mushrooms in the chicken stock to soften it again and the resulting broth was just mind blowing….

Risotto with Dried Mushrooms (and Bacon Crumbs) - thespiceadventuress.com

The bacon crumbs was really an afterthought, perhaps because I love bacon so much and somehow finds a way into many of the dishes I make at home. Not really a main ingredient in this risotto, but rather a garnish just to add another dimension of flavour…..more of that salty, delicious umami hit that makes this risotto the most ideal dish to huddle with on a cold night.

While a great risotto might require practice and experience, I believe a good risotto is achievable by most. As I mentioned, the stock is really important and a homemade stock is the most ideal. Use a store bought one only if you are truly busy yet crave a generous helping of this risotto.

Ingredients:

(Serves 6-7)

  1. 2 cups Arborio Rice
  2. 150gms dried mushrooms
  3. 2 litre homemade chicken stock
  4. 2 ½ tbsp unsalted butter
  5. 2 tbsp olive oil
  6. 1 small white onion; finely chopped
  7. 1 cup dry white wine
  8. 200 gms bacon ( I used streaky bacon); finely chopped
  9. Salt, to season
  10. Freshly milled black pepper; to season
  11. 2 tbsp parsley leaves; finely chopped
  12. Grated parmesan; for garnish

Method:

  1. Reconstitute the dried mushrooms by soaking in the chicken stock for 15 minutes. Remove from the liquid and chop into small pieces.
  2. Finely chop the bacon by hand or using a food processor. In a small pan, add the bacon pieces and cook on low heat (no oil required as the bacon has plenty of fat) till the bacon has browned well but not burnt. Drain the fat using a strainer to get crispy bacon crumbs.
  3. In a large saucepan, heat half of the butter and olive oil; add the onions and sauté till soft.
  4. Then add the mushrooms and cook for another minute or two.
  5. Next add the rice and cook for about 2 minutes, stirring frequently. When the rice gets a little toasty and begins to make a crackling sound, reduce the heat and add the white wine.
  6. Cook, while stirring continuously till almost all the wine has been absorbed.
  7. Next add one cup of broth and cook (stirring continuously) till the rice has absorbed the liquid. Add another 2 cups of broth and continue to cook. Repeat, adding 1-2 cups of broth and cooking till the rice has reached the al-dente stage.
  8. Then add the remaining butter and season with salt and pepper. Mix well to combine.
  9. Serve warm with grated parmesan, bacon crumbs and parsley

Risotto with Dried Mushrooms (and Bacon Crumbs) - thespiceadventuress.com

Risotto with Dried Mushrooms (and Bacon Crumbs) - thespiceadventuress.com

 

Khichdi (Lentil Rice) with Carrot Greens

Mains, Rice, Vegetarian April 26, 2018 Comments: 4

Khichdi – the comfort food of one half of the Indian population!

I say this specifically because khichdi is not a dish that is popular in my hometown, Kerala. And hence I was not aware of its existence for a very long time.

My first tryst with khichdi happened somewhere along the Pune-Mahabaleshwar route. We were living in Pune at that time and were visiting the hill station when we stopped at a roadside dhaba for a quick meal. Sam suggested that I try the khichdi (he had already developed a taste for it, thanks to his office mates) and hesitatingly I did. But oh boy, it was a revelation.

The rich, spicy, almost creamy consistency of rice and lentils with that generous drizzle of ghee made my tastebuds sing with joy.

Khichdi (Lentil Rice) with Carrot Greens - thespiceadventuress.com

And while I consumed many plates of khichdi during my stay in Pune, I never ventured to cook it in my kitchen till about 2 years ago.

I think it’s the memory of that taste that encouraged me to make a khichdi at home. It’s no rocket science, but often we need a motivation or purpose to try out something new.

At its heart, a khichdi is nothing but rice and lentils cooked together, mashed and then tempered with spices. But that tempering is what makes all the difference. It can be as simple or as complex as you want and in my opinion, the whole flavour profile of the khichdi depends on it.

My version of the khichdi is not the most traditional but neither a fusion. It is perhaps an amalgamation of various styles based on flavours and spices that I like best.

Khichdi (Lentil Rice) with Carrot Greens - thespiceadventuress.com

Khichdi is an extremely healthy dish because of its powerful combination of carbs and proteins. Usually prepared with just one type of lentils, but my version has a mixture of lentils and pulses along with some sort of greens like spinach, fenugreek or even carrot greens, as I have done today.

You can either make a mix of the lentils from what you have at home or pick up a packet of the soup mix like I do. Or use just one type of lentil; it’s totally your wish. When using a soup mix, it’s best to soak it overnight so that the cooking process is much faster.

How many of you use carrot greens as an ingredient? It has gained a lot of attention with the raw food movement and is often found as an ingredient in salads, pesto etc…. But I also love to use it in my dal (lentil) preparations just the way I would use spinach. Beetroot leaves can also be used this way but needs to be cooked more than the carrot greens.

Khichdi (Lentil Rice) with Carrot Greens - thespiceadventuress.com

Khichdi (Lentil Rice) with Carrot Greens - thespiceadventuress.com

Even though I pressure cook the lentils and rice for time constraints, I always slow cook for a good 15-20 minutes after adding the tempering. A bit of extra time only helps intensify the flavours which I really want from my plate of khichdi. And a final drizzle of hot ghee is an absolute must!

Ingredients:

  1. 1 cup mixed lentils; washed and soaked overnight
  2. ½ cup medium grain white rice
  3. Carrot greens (I used the greens from 4 small carrots); chopped
  4. Salt, to season
  5. Ghee/clarified butter; for serving
  6. 2 tbsp coriander leaves; finely chopped
  7. For tempering:
  • 2 tbsp ghee/clarified butter
  • 2 tbsp vegetable oil
  • 1 tsp mustard seeds
  • ½ tsp cumin seeds
  • ½ tsp caraway/shahi jeera seeds
  • 2 dry red chilli
  • 3 large shallots/small onion; finely chopped
  • 1 tbsp grated garlic
  • 1 tbsp grated ginger
  • 2 large ripe red tomatoes; finely chopped
  • ½ tsp turmeric powder
  • ½ tsp Kashmiri chilli powder
  • ½ tsp red chilli powder
  • A pinch of asafoetida
  • ½ inch piece of jaggery or ½ tsp raw sugar

Method:

  1. Wash the soaked lentils and rice together. Add to a pressure cooker or deep bottom pan and cook well with enough water (remember to season with a pinch of salt). The lentils and rice must be cooked enough to be able to mash well.
  2. In another pan, heat ghee and oil; add the mustard seeds and allow to splutter.
  3. Then add the cumin and caraway seeds; as it begins to crackle, add the dry chillies and shallots and sauté till softened.
  4. Then add the garlic and ginger; sauté till the onions have turned light brown.
  5. Next add the tomatoes and cook on medium heat till the tomatoes have softened and turned mushy.
  6. Then add all the spice powders and jaggery; sauté till the whole masala comes together and oil starts appearing at the sides.
  7. Meanwhile mash the lentils and rice using the back end of a ladle or potato masher.
  8. Add the chopped greens along with the masala to the lentils and mix well; season with salt if necessary.
  9. Add more water if necessary and cook on the low heat for 10-15 minutes.
  10. Finish off with the chopped coriander leaves.
  11. Serve warm with a drizzle of ghee on top.
  12. Tuck in!

Khichdi (Lentil Rice) with Carrot Greens - thespiceadventuress.com

 

Pasta with Spinach and Goat’s Cheese

Mains, Pasta, Vegetarian April 20, 2018 Comments: 9

Is there something called ‘too many’ pasta recipes?

Well, not in our household. Pasta recipes are often like that almost one-pot meal that is so quick to put together which is what most of us are looking for on a daily basis. And the non-saucy ones make the perfect leftovers for the next day lunch boxes.

In fact, I make the heavy, sauce based pasta dishes only occasionally. I tend to make pesto a lot, several variations of it, depending on what the herb garden is producing in abundance. I also enjoy roasting tomatoes and bell peppers for a thick sauce which is used along with pasta and other veggies. I use cold cuts, sausages and prawns a lot too as these need much less time to cook when compared to other meats.

While I prefer most of my everyday pasta dishes to go easy on cheese, today’s dish intrigued me as I had never paired goat’s cheese with pasta before. I have had it plenty on a cheese board but never with pasta. And when I came across some delicious Yarra Valley goat’s cheese, I knew I just had to try this dish out.

Pasta with Spinach and Goat’s Cheese - thespiceadventuress.com

This is a fairly simple pasta dish with very few ingredients and hence the flavour depends on the quality of spinach and goat’s cheese used. I added some red chilli too, to add another dimension to the overall flavours.

The best type of pasta for a dish like this is the thin noodle like ones, usually referred to as spaghettini. Its light and the perfect shape and texture to absorb flavours especially when there is no sauce or too many ingredients vying for attention.

Let’s get on to the recipe then…and do share your feedback with me if you happen to try it out.

Pasta with Spinach and Goat’s Cheese - thespiceadventuress.com

Ingredients:

  1. 500 gm dried spaghettini
  2. 3 tbsp olive oil
  3. 3 garlic cloves; crushed and finely chopped
  4. 1-2 long red chilli (less heat variety; use less or omit depending on heat preferences)
  5. 150gm baby spinach leaves
  6. ¼ cup basil; torn
  7. 150gm goat’s cheese
  8. Salt, to season

Method:

  1. Cook the pasta in salted boiling water as per packet instructions; drain (reserving ½ cup water) and keep aside.
  2. Heat the oil in a large pan and add the garlic and chillies; sauté on low heat for a minute.
  3. Then add the spinach leaves and cook on medium heat till just wilted.
  4. Add the cooked pasta with half of the reserved pasta water. Toss on high heat for about a minute.
  5. Remove from heat and fold in the basil and goat’s cheese
  6. Serve immediately.

Pasta with Spinach and Goat’s Cheese - thespiceadventuress.com

Dahi Bhindi (Indian style Okra/Ladysfinger in a Yoghurt based Gravy)

Vegetarian April 6, 2018 Leave a comment

Okra/bhindi/ladysfinger – my absolute favourite vegetable. In fact if you ask me what would I like my last meal on Earth to be, I would say chappathi, lentils and okra (just the way my mom makes).

I have loved every single okra preparation I have had till now in my life. Guess I love this veggie so much that even a bad dish wins approval from me. My love for okra is quite legendary at home that my siblings often tell my mom not to ask what I would like to eat (when on vacation) as I would say an okra dish.

While I enjoy every style of okra preparation, one of my all time favourites is the stir fried one with lots of onions, garlic and chillies. This okra/bhindi raita is another favourite of mine; pairs so well with a simple pilaf.

But today, I am sharing an okra dish that I have had only at restaurants till now. Dahi Bhindi or okra in creamy yoghurt based gravy is a popular dish in the Northern parts of India. Best paired with chappathis (Indian flatbread), this dish is an absolute winner if you love okra.

Dahi Bhindi (Indian style Okra/Ladysfinger in a Yoghurt based Gravy) - thespiceadventuress.com

Most people are put off by the slimy texture of okra and there are a few tips by which you can prevent this. The first tip is to wash and dry the okra well. After draining the excess water, I use a kitchen towel to completely dry the okra before cutting it which greatly helps to reduce the slimy texture.

Also, lightly frying the okra before adding it to the gravy helps to prevent it getting slimy. In a non stick or cast iron pan, add the okra pieces and lightly fry with no oil (or with just a tsp of oil) on low heat. I always follow this method if I am using the okra especially for curries or gravies.

Another tip is not to stir the okra around too much while cooking. Always cook on medium heat and stir only occasionally.

Dahi Bhindi (Indian style Okra/Ladysfinger in a Yoghurt based Gravy) - thespiceadventuress.com

Ingredients:

  1. 400gms okra/bhindi/ladysfinger, remove head and cut into half
  2. 1 Spanish onion; finely chopped
  3. 1 tsp mustard seeds
  4. ½ tsp turmeric powder
  5. Salt, to season
  6. 1 cup thick yoghurt
  7. 3-4 tbsp vegetable oil
  8. 2 tbsp coriander leaves; finely chopped
  9. Ground masala
  • ¾ cup freshly grated coconut
  • 3-4 green chillies (adjust according to heat preferences)
  • 1 inch ginger
  • 3 large garlic cloves
  • 5 shallots/small onion or 1 small red onion; chopped 

Method:

  1. In a non stick pan/kadai, heat 1 tbsp oil and lightly fry the okra till half done. Remove and keep aside.
  2. Grind all the ingredients given under the ground masala to a fine paste like consistency and keep aside.
  3. In the same pan that the okra was fried, heat the remaining oil and add the mustard seeds. Once it begins to crackle, add the chopped onions. Sauté till softened and translucent.
  4. Then add the ground masala, turmeric powder and season with salt. Cook on low heat till the rawness of the ingredients has gone away and oil begins to appear at the sides.
  5. Beat the curd well and add this to the masala; mix well and add enough water to get thick gravy.
  6. Then add the okra and cook on low heat till done.
  7. Remove from heat and add the coriander leaves; mix well.
  8. Keep for atleast 15 minutes for the flavours to develop.

Note – The gravy can thicken on standing or when refrigerated. Add a little water while reheating to get the desired consistency.

Dahi Bhindi (Indian style Okra/Ladysfinger in a Yoghurt based Gravy) - thespiceadventuress.com

Indian style Chana Tikki (Chickpea Patties)

Appetizers, Vegetarian March 20, 2018 Leave a comment

Snacks are a big thing in our home, not store bought but homemade ones that are devoured with much gusto after the boys get back home from school and work.

Snacks are also an important part of every party we hold at home, because we really love the sit down, relaxed, course by course dinner over the buffet style anyday. Hence there are plenty of recipes on my blog for this category but I realised that somehow there aren’t many vegetarian options in the list.

And I often get requests from friends asking for vegetarian snack or appetizer recipes which got me thinking that I need to make more of these. And that’s how these chickpea tikkis happened.

Indian style Chana Tikki (Chickpea Patties) - thespiceadventuress.com

Chickpea is a popular ingredient worldwide, amongst all cuisines, vegetarians and nonvegetarians alike. We also know that it is a really good source of protein which makes it a pretty healthy option too. I love using chickpeas in curries, rice dishes, salads, dips etc…. but this is the first time I have tried out a tikki using it.

This recipe is actually an adaptation of several kebab and tikki recipes that I have made before or read in books. I didn’t want to use potatoes as the binding agent, so instead used soft white bread and flour. Since the latter are in small amounts, the taste and texture of the chickpeas really shines through. And these are grilled with very less oil on a flat nonstick or cast iron pan because it has a crumbly texture.

So let’s get on to making these delicious, super moreish chickpea or chana tikkis/patties, best paired with this mint coriander chutney. And if you try it out, do tag me in your photograph (#thespiceadventuress) so that I can see it too.

Ingredients:

  1. 2 cups chickpeas; cooked in salted boiling water till mushy
  2. 1 tsp cumin seeds
  3. 2-3 medium garlic cloves; grated
  4. ½ inch ginger; grated
  5. 1 medium red onion; finely chopped
  6. 1 tsp chaat masala
  7. 1 tsp coriander powder
  8. 1 tsp red chilli powder
  9. A pinch of asafoetida/hing
  10. 2-3 tbsp breadcrumbs (more if necessary)
  11. 1-2 tbsp white flour
  12. Vegetable oil
  13. 1 tbsp coriander leaves; finely chopped
  14. Salt, to season

Method:

  1. Soak the chickpeas overnight; cook in salted boiling water till soft and mushy. Drain and keep aside.
  2. Add 2 tbsp oil in a pan, add cumin seeds and allow to crackle. Then add the chopped onions, garlic paste and ginger paste. Sauté till the onions are softened and light brown.
  3. Next add the cooked chickpeas, coriander powder, red chilli powder, chaat masala and asafoetida. Season with salt (remember the chickpeas already has salt) and cook on low heat for about 1-2 minutes.
  4. Add the chopped coriander leaves and remove from heat. Allow to cool well before grinding.
  5. Once cooled, grind the chickpea mixture without water. Then add the flour and breadcrumbs and knead to dough like consistency. Add more breadcrumbs till you get the desired consistency.
  6. Slightly grease your palms using oil and shape the chickpea mixture into round patties/tikkis. Refrigerate for about 15 minutes just to firm up but bring back to room temperature before grilling.
  7. Heat oil in a nonstick pan, just enough to coat the surface as we need to lightly grill the patties and not shallow fry. Place the tikkis on the pan and cook well on one side before flipping over. Take care as you flip over as the tikkis have a crumbly texture or it will break.
  8. Serve warm with mint coriander chutney.

Note – Another way of enjoying these tikkis or patties is by crushing it between a pav; add a dollop of chutney and you have another version of your favourite vada pav. Or go Western by crushing it lightly between a slider bun and add some greens and your favourite mayo for a vegetarian slider.

Indian style Chana Tikki (Chickpea Patties) - thespiceadventuress.com

 

 

 

 

 

Back to School with Smash + a Recipe for Paneer Veggie Wraps

Product Reviews, Sandwiches, Vegetarian January 25, 2018 Leave a comment

Not sure about all of you, but I am terribly late with my ‘back to school’ shopping.

As I have been away on holidays, I did not really have a chance to take stock of what are the new purchases I will need to make for Adi to get ready for school. And now, I just have a week left.

And while I will be scrambling to get the uniforms, shoes, bag etc…. I am so glad that the lunch box situation has been sorted, all thanks to Smash Enterprises.

My association with Smash began 2 years ago when I was introduced to the brand at a bloggers’ conference and I haven’t looked back since. And for the past two years, I have been reviewing their products and new launches during the ‘back to school’ period.

Check out my earlier posts here and here (there are some easy lunch box recipes too).

Back to School with Smash + a Recipe for Paneer Veggie Wraps - thespiceadventuress.com

Smash Enterprises is an Australian owned brand; and all their products are not just reliable and durable but designs that focus on reducing wastage. Moreover the products are BPA free, which is an extremely important factor for me.

There are so many choices when it comes to picking out the right type of lunch box for your child, based on individual needs and eating habits. Highly customizable products in varied sizes and shapes, that’s what I like best about Smash.

Smash products are sold at most of the big retailers like Coles, Woolworths, Officeworks, BigW, David Jones, Masters and Target. You can view the latest product catalogue, to see the entire range and also find out where the products retail as some of the designs are unique to certain stores.

One of my favourite products (and Adi’s too) is the Smash Box, also called the dual lunch box.

Back to School with Smash + a Recipe for Paneer Veggie Wraps - thespiceadventuress.com

It has a very simple yet practical design that is not just durable but also easy to dismantle and clean everyday. The twin compartments make it easy to segregate the different food items and there is also a sandwich belt to hold those unruly ones in place (how much I need that!). It also comes with a yoghurt container which we use a lot and also plenty of room to hold other nibbles like cheese, biscuits, fruits etc…

Smash also stocks small add on, multipurpose containers in several shapes and colours that can be used to pack food items like dips, pasta etc….

The lunch boxes also come with suitable bags which have the unique BLUE iQ mould resistant and antibacterial lining. It is free from BPA, Phthalate. lead and PVC. Also has an easy swipe clean design which is so practical for easy daily maintenance. Also available in so many colours and designs for that fun factor for children. Adi has chosen the ‘Camo’ design this time; apparently he is done with cartoons and Camo is the new cool!

Apart from the dual lunch box, some of the other popular designs are the bento box and this year’s launch, the Bento switch up which has removable dividers  that make it all the more easier to customize your child’s lunch box.

Back to School with Smash + a Recipe for Paneer Veggie Wraps - thespiceadventuress.com

Smash also has a great collection for adult lunch boxes and I love the grown up designs and colours. Again really practical and reliable solutions for everyday use.

And now for the recipe….

Wraps are one of our go to school lunches. Adi loves the convenience of eating these while out and about on the playground; it’s non fussy and convenient. And I love the fact that there are a zillion fillings that I could think of for the wraps so that it does not become boring and repetitive.

I also find that wraps are an easy way to get him to eat all sorts of veggies; as long as it’s flavourful, he is not picking out ingredients. So today, we have this super delicious but easy veggie wraps using paneer or the Indian cottage cheese with assorted veggies.

Back to School with Smash + a Recipe for Paneer Veggie Wraps - thespiceadventuress.com

A really rich calcium source, paneer is often used in traditional Indian dishes but it is equally great to be eaten raw. Just make sure that you get good quality paneer and soak it in lukewarm water for 5 minutes to get super soft texture that is great as a salad topping or in wraps like this.

The only seasoning I have used is a touch of cumin and dukkah; both of which adds loads of flavour.

Do share your back to school experiences, any great brands you have discovered and your child’s favourite lunch box recipes.

Back to School with Smash + a Recipe for Paneer Veggie Wraps - thespiceadventuress.com

Paneer Veggie Wraps

Ingredients:

  1. Whole meal Wraps (substitute with tortillas/Indian flat breads/pita pockets)
  2. 100 gms paneer (soaked in lukewarm water for 5 minutes); sliced lengthwise
  3. 1 yellow bell pepper; sliced lengthwise
  4. 1 tomato; remove the pulp and slice lengthwise
  5. 1 Lebanese cucumber; sliced lengthwise
  6. ½ tsp crushed cumin
  7. 1 tsp dukkah
  8. Salt; to season
  9. 1 avocado
  10. 1 lime

Method:

  1. In a bowl, add the paneer, cucumber, tomatoes and bell pepper.
  2. Season with salt, cumin and dukkah; toss gently to mix.
  3. Scoop the avocado into a non reactive bowl; add the juice of half a lime and mash well using a fork. Season with salt, taste and add more lime juice if necessary.
  4. Heat a whole meal wrap and spread the avocado smash on top.
  5. Place a handful or two of the paneer veggie mix and roll tightly into a wrap.
  6. Cover the bottom half with some foil which makes it easy for your child to eat.

Back to School with Smash + a Recipe for Paneer Veggie Wraps - thespiceadventuress.com

Fire roasted Bell Peppers, Tomato and Mozzarella Salad

Salads, Side Dishes, Vegetarian June 14, 2017 Comments: 15

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)

Side Dishes, Vegetarian May 24, 2017 Comments: 12

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

 

 

 

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