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Tag Archives: savoury

Indian style Chana Tikki (Chickpea Patties)

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

 

 

 

 

 

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Lamb Cigar Rolls

“I have a son, who is my heart.
A wonderful young boy, daring and loving
Strong and kind.”

-Maya Angelou

Today our little munchkin turns 9.  And our hearts are filled with so much joy and happiness…..

Adi is a happy child, a genuine kind soul who finds happiness in humor, music and bear hugs. And as much as we would like to take credit for his upbringing, the truth is that it is not us. His kindness and generosity comes from within him and we are really blessed to have him in our lives.

And just as every other parent, we wish him good health and a joyful heart always.

All of us call Adi the ‘gourmet’ boy. His love for oysters is legendary; yes he can down a dozen of the raw ones which always get us attention at any restaurant we go to. But he is equally at home with traditional South Indian food especially dosas and this tomato egg chutney which is the ultimate combo for him. In fact that’s exactly what I will be making for his birthday dinner!

Lately he has also taken fancy to homemade snacks, especially the savoury ones. These days, he comes home ravenous from school. The growth spurts are real and that means I am always hunting for interesting recipes for quick after school snacks, especially ones that can be made in bulk and frozen to alternate through the week.

The Lamb Cigar Rolls fit the bill perfectly.

Lamb Cigar Rolls - thespiceadventuress.com

Frozen puff pastry sheets are a real blessing; and I always have some stocked in the freezer. Which means that I just need to make a filling for a quick, healthy and delicious snack. These lamb rolls were inspired by the paneer rolls I made last year for Adi’s birthday; it was hands down the best loved starter of the party.

The filling is really simple; lamb mince spiced with cumin, dried mint, paprika and turmeric with chopped onion, garlic and ginger through it. A few spices and aromatics can work wonders with lamb and the flavour of the meat really shines through. A handful of chopped raisins too for that intermittent sweet burst of flavour.

If you are fond of puff pastry snacks, then here’s another delicious one using kangaroo mince.

Lamb Cigar Rolls - thespiceadventuress.com

Ingredients:

(Makes 18-20 rolls)

  1. 5 Puff pastry sheets; each sheet cut into four
  2. 500gm lamb mince
  3. 1 small or ½ medium onion
  4. 3 medium garlic cloves
  5. ½ inch ginger
  6. 2 heaped tbsp coriander leaves; finely chopped
  7. ½ tsp cumin powder
  8. ¼ tsp turmeric powder
  9. ½ tsp dried mint
  10. 1 tsp paprika (or use Kashmiri chilli powder)
  11. Salt, to season
  12. A handful of chopped raisins (optional)
  13. Sesame seeds, for garnish
  14. Vegetable oil

Method:

  1. Defrost the puff pastry sheets before use.
  2. Heat 2-3 tbsp oil in a pan and brown the lamb mince in batches. Remove and keep aside.
  3. In the same pan, add the onion, garlic and ginger; sauté till the onions have softened.
  4. Next add the lamb mince back and season with the spices and salt. Mix well to combine and then add the raisins and coriander leaves. Mix well and remove from heat. Allow to cool completely.
  5. Pre heat the oven (fan forced) to 200°C
  6. Divide one pastry sheet into 4 equal squares.
  7. Place 1-2 tbsp of the prepared mince at one end of the square. Wet the edges of the sheet and roll tightly to form a cigar shaped roll. Repeat for all the other sheets.
  8. Place in a tray lined with baking paper. Spray the rolls lightly with oil and sprinkle the sesame seeds.
  9. Bake in the oven at 200°C for 30 minutes or till golden brown (time taken may vary depending on the type of oven so check intermittently).
  10. Serve warm with your choice of dipping sauce.

Note – If you want to freeze for later, prepare the rolls and freeze in an airtight container. Keeps upto 2 months.

Lamb Cigar Rolls - thespiceadventuress.com

Hashbrown Muffins with Ham, Cheese and Sundried Tomatoes

Hashbrowns!

Who doesn’t love a good hashbrown….crispy, golden goodness that make our mornings brighter and delicious.

But what could be better? Oven baked hashbrown muffins generously endowed with ham, parmesan and sundried tomatoes. Now we are talking….

Hashbrown Muffins with Ham, Cheese and Sundried Tomatoes - a savoury kid friendly snack perfect for lunch boxes and parties alike - thespiceadventuress.com

 

I have been wanting to make some savoury muffins for a while now but pushed it off till the school term began again. It was #backtoschool today and these hashbrown muffins seemed like the perfect treat to welcome my boy home after his first day in Grade 2.

The idea for a hashbrown muffin came from the blog ‘Recipe Tin Eats’; she used bacon in her recipe but I wanted to create a flavour that Adi enjoys. So it had to be ham and cheese! For that extra flavour punch, some finely chopped sundried tomatoes did the job. And a generous sprinkle of parsley for that refreshing, herby goodness.

A simple and easy to make recipe, these savoury muffins are excellent for parties or when you need to feed a crowd. Also freezes well, so you can make a batch ahead and re-heat it when necessary. And of course, a great lunch box recipe. Do not hesitate to experiment adding flavours that you or your kids enjoy. For a vegetarian version, I am thinking a hashbrown with ricotta and spinach.

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Hashbrown Muffins with Ham, Cheese and Sundried Tomatoes - a savoury kid friendly snack perfect for lunch boxes and parties alike - thespiceadventuress.com

Do you make savoury muffins? I would love to hear about your recipes, so please drop in a comment below. And if you do make these hashbrown muffins, make sure you tag me using #thespiceadventuress so that I would not miss it.

So, let’s get on to the recipe;

Ingredients:

(Makes about 20 muffins)

  1. 100gms ham; chopped finely
  2. 1.2 kg potatoes (any starchy variety); grated
  3. ½ cup sundried tomatoes; chopped finely
  4. 2 tbsp parsley; finely chopped
  5. Salt, to season
  6. Freshly milled black pepper; to season
  7. 1 cup mozzarella; grated (or any melting cheese)

Method:

  1. Sauté the ham on low heat till lightly browned. Keep aside.
  2. Pre-heat the oven to 160°C fan forced (180°C for conventional).
  3. Wash the grated potatoes once or twice in cold water to remove excess starch. Squeeze out the excess water in small batches and place in a bowl.
  4. Add the ham (reserve a bit for garnish), cheese, sundried tomatoes and 1 tbsp parsley to the potatoes; season with salt and pepper. Mix well to combine.
  5. Oil the muffin tray well (even if it is nonstick); scoop about ½ cup of the potato mixture and place in each muffin well. Flatten the top lightly with the back of a spoon.
  6. Oven bake for about 20-25 minutes or till the top has taken a golden brown colour.
  7. Garnish with the remaining ham and parsley; serve warm.

Hashbrown Muffins with Ham, Cheese and Sundried Tomatoes - a savoury kid friendly snack perfect for lunch boxes and parties alike - thespiceadventuress.com

Hashbrown Muffins with Ham, Cheese and Sundried Tomatoes - a savoury kid friendly snack perfect for lunch boxes and parties alike - thespiceadventuress.com

 

 

 

No Udder Dairy Free Yoghurt + Recipes for Green Smoothie and Coconut Yoghurt Zucchini Dip

Important: Please read this before you proceed. 

No Udder and NuLac Foods has bought to my notice that the coconut yoghurt has been recalled due to a cross-contamination issue. Those of you who are allergic to dairy products or vegan or do not include dairy products in your diet for any personal/medical reasons, kindly return  the products to your nearest supermarket for a full refund.

For anyone else, this product is not dangerous in any manner and poses a risk to only those mentioned above. The company assures me that the product will henceforth be released only after revised and strictly enforced quality checks. Please get in touch with the company if you need further clarification on this.

Here is the statement from the company;

‘A statement from the owners, John Gommans and Penny Gandar.

We are taking note of all your comments and we fully appreciate all your concerns.

Our first priority in the recall was to protect those at health risk from the dairy contamination. We have followed the Health Department guidelines in this recall. As well as following these proscribed procedures we also wish to convey that we are personally devastated that this need for a recall has occurred. We are acutely aware of the needs of our allergen free, dairy free and vegan customers and to provide a product people could trust.

We do also process dairy products, our procedures and staff training have always been committed to preventing contamination. Our staff are dedicated and care very much about the quality of our products. We have only sought and used ingredients certified to be allergen and dairy free and are shocked to find that a contamination has recently occurred. We are re-testing and investigating all aspects of the ingredients and manufacture but until this is completed we are unable to give a definitive reason for what has happened. We deeply regret what has occurred and that we have lost the trust of our dairy free and vegan customers.

We are truly sorry.’

 

My love for smoothies has become legendary on my Facebook page.

It all began when I started sharing pictures of my daily morning smoothie with my readers. And soon, there were so many people writing to me asking for more recipes, tips, blender brands, dairy-free options etc…. While I could answer most of the queries, I really did not have much information when it came to dairy-free or vegan friendly options.

So, I was quite thrilled when NuLac Foods wanted to partner with me to develop some recipes for their new range, No Udder Dairy Free Yoghurts. Just what my readers were asking me…..

NuLac Foods is an Australian company that develops both dairy and dairy-free products. All NuLac products are prepared from the highest quality ingredients which are sourced from their own and other farms across Australia. And above all, the products are free of preservatives, colours, additives or flavours – natural and pure. Love their philosophy of being a local business using local ingredients which always reflects on quality.

NuLac has several different brands and two of their highly popular ones are ‘No Udder’ and ‘Alpine’. And it’s No Udder that I will be speaking about today as it is the dairy free and vegan friendly one. The range includes No Udder Almond Yoghurt, Coconut Yoghurt and Coconut Probiotic Drink.

Available at most supermarkets and independent stores in Australia.

No Udder Almond Yoghurt Green Smoothie:

The dairy free almond yoghurt is a great substitute for milk in your daily smoothies. It is not only a good source of calcium but very low in saturated fats and contains a good amount of dietary fibre.

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I admit I was a little skeptical about how it would taste but I actually liked it very much. It was sweet and creamy with that hint of almond flavour; but somehow it also reminded me of this coconut milk pudding.

And since we are on the topic of good health and nourishment, I decided to use the No Udder almond yoghurt as the base for my green smoothie. There is a good amount of pre- and probiotics in this one and at the same time, it is super delish too.

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Ingredients:

Makes 3 glasses

1. 1 ripe avocado
2. 1 ripe green pear
3. ½ ripe red apple
4. ½ banana
5. 2 cup greens (I used chard, use any you wish to)
6. ½ cup parsley
7. 1 tbsp chia seeds
8. 200 ml No Udder almond yoghurt
9. Water/ice
10. ¼ tsp cinnamon powder

Method:

Blend all the ingredients with enough water or ice until smooth.

Note:

• The beauty of this recipe is that it is a basic guideline to making your favourite green smoothie. As mentioned, use any kind of greens you wish to.
• Rotate between chia, flax or hemp seeds and add nuts if you wish to.
• Use coconut yoghurt instead of almond for a sweeter and creamier smoothie.
• You can use regular milk or yoghurt too.

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No Udder Coconut Yoghurt Zucchini Dip

With live probiotic cultures, the No Udder Coconut Yoghurt is an extremely healthy option and one that is dairy-free, vegan and vegetarian friendly. It is sweet and creamy, perfect for smoothies, desserts or as a snack but I am thinking savoury.

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Yoghurt dips are a common feature of most meals in Meditteranean, Middle Eastern and Indian cuisine. In India, it is often referred to as ‘raita’ in Hindi. And there are hundreds of raita varieties that exist depending on the cuisine of each region.
Today’s recipe is a savoury yoghurt dip, adapted from a common preparation of Kerala known as pachadi.

The coconut yoghurt is sweet and deliciously creamy which makes it the perfect base for finely chopped zucchini sautéed with shallots and a hint of spices. This is a delicious yoghurt dip that makes the perfect accompaniment to flatbreads for your mezze platter or to accompany your favourite lamb curry or to pair with that delicious pilaf/pulao.

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Ingredients:

1. 1 medium zucchini; finely chopped
2. 400ml No Udder coconut yoghurt
3. 2 shallots; finely chopped
4. 1 tbsp crushed cashewnuts (optional)
5. 1 tbsp vegetable oil
6. ½ tsp mustard seeds
7. ¼ tsp turmeric powder
8. ½ tsp red chilli powder
9. 2 sprigs coriander leaves; finely chopped
10. Salt, to season

Method:

• Whisk the coconut yoghurt till smooth and without any lumps.
• Heat oil in a pan and crackle mustard seeds.
• Then add the shallots and zucchini; sauté for about 2 minutes on medium to high heat stirring constantly.
• Next lower the heat and add the turmeric and chilli powder. Mix and also add the crushed cashews.
• Sauté for another few seconds, remove from heat and mix through half of the coriander leaves.
• Allow to cool.
• Once cooled, add most of the mixture to the beaten yoghurt and season with salt. Mix well to combine.
• Garnish with the remaining mixture and coriander leaves. Refrigerate till serving time.

Note:

• Again, a very flexible recipe; substitute zucchini with baby aubergines, squash, beets or just nuts.
• Use cow’s milk yoghurt if you wish to.

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Disclaimer – This post was brought to you in partnership with NuLac Foods but the recipes and opinions expressed remain my own.

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