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Spaghetti, Mascarpone Sauce, Mushrooms

Mains, Pasta, Vegetarian December 6, 2018 Comments: 2

Of course pasta has to make its appearance into my weekly menu. But this is the first time I am trying out a mascarpone based sauce.

A no-brainer recipe and a great alternative to Bechamel sauce especially if you want a creamy one without the heaviness of a Bechamel. Also the process of making the Mascarpone sauce is much easier in comparison.

This dish could just be spaghetti and mascarpone sauce without the addition of anything else. But I wanted more flavour, something more meaty yet nutritious so mushrooms were the natural choice. And mushrooms lend itself very well to a creamy sauce like this one. Perfect for a busy day or when you need to feed a crowd with minimal fuss!

Do you make pasta often? What’s your favourite way to eat pasta?

Here are a few other suggestions if you are fond of pasta like my family….

So let’s jump straight in to the recipe for Spaghetti, Mascarpone sauce and Mushrooms…

Ingredients:

200 gms spaghetti
15gms unsalted butter
250gms mascarpone cheese
½ cup milk
¼ cup grated parmesan cheese
Salt, to season
Freshly crushed black pepper; to season
3 tbsp olive oil
1 ½ cups assorted mushrooms
1 garlic; grated
1 tsp dried chilli flakes
¼ cup fresh parsley; finely chopped (reserve some for garnish)
A handful of walnuts; coarsely crushed
Grated parmesan; to serve

Method:

Cook the spaghetti in salted boiling water as per packet instructions and keep aside.
In a pan, heat the olive oil and add the grated garlic followed by the mushrooms. Stir fry on high heat and season the mushrooms with salt and chilli flakes. Keep aside.
In the same pan, melt butter and add the mascarpone cheese. Mix well; add the milk to loosen up the sauce followed by the Parmesan. Season with salt and black pepper; cook till all the ingredients are combined to get a smooth sauce. Add the spaghetti, mushrooms and parsley; toss well to combine.
Serve hot with chopped parsley, crushed walnuts and grated parmesan.

French Green Lentil Salad

Salads, Side Dishes, Vegetarian September 26, 2018 Comments: 2

Till last year, I was a ‘one-dimensional lentil’ person.

Yep, that’s a phrase I just coined now. So let me explain; till last year, the only lentil I really cooked with was toor dal or split pigeon peas. While I did make different recipes using pigeon peas, it was more or less the only variety I stocked up in my pantry.

It’s not that I didn’t know about other lentils or pulses, but somehow never ventured outside the familiar zone and actually cook with any other variety. A decision to incorporate more lentils and pulses into our daily diet is what made me start experimenting initially.

I picked up a packet of the soup mix at our local shop, but instead of using it as a base for just soups alone, I started using it in this khichdi recipe and also to prepare regular dal curries. Soon I began to shop for all sorts of lentils and pulses from around the world incorporating it into various stews, curries etc…. I even made a delicious lamb curry and haricot beans which was one of my more recent finds.

But this was the first time I am making a salad using lentils.

I had heard much about the French Puy lentils but recently I also came across the French Green lentils which got me confused as both looked quite similar to me. A bit of research later, I came to understand that both lentils are the same variety except that the term Puy is given to the lentils that are specifically grown in the Puy region of France as these are cultivated in the distinct volcanic soil there. And these lentils grown anywhere else are called French green lentils.

Since I am a big believer of ‘shop local’, I found that I was able to buy French green lentils grown in Australia through Mount Zero Olives, hence that’s the brand I have used for this salad.

This French green lentil salad turned out to be one of the best salads I have eaten in the recent times. It’s fresh, vibrant, and healthy with oodles of flavour. It’s great as a salad dish but also works brilliantly as a side with grilled meats, seafood etc….

The French green lentils are small, mottled and almost grayish green in colour and not a vibrant green as you would imagine from the name. It has a slightly peppery flavour and a soft yet firm texture when cooked that makes it really unique especially in salads like this.

No pre-soaking is necessary as the French green lentils cook really fast unlike other lentils. And as I mentioned, it does not get mushy and holds shape which adds a beautiful textural element to the salad.

So let’s hop right into the recipe and whip up this super delicious and healthy French green lentil salad.

Ingredients:

¾ cup French green lentils; washed well and drained
1 red onion; finely chopped
5 baby qukes (or Lebanese cucumber); finely chopped
½ red bell pepper; finely chopped
½ cup olives; sliced
2 tbsp capers
2 medium tomatoes; finely chopped
2 tbsp fresh parsley; finely chopped
1 cup baby spinach; coarsely chopped
3 baby radish; finely chopped

Dressing:

2 tsp jalapeno mustard (use any kind of mustard)
2-3 tbsp extra virgin olive oil
1 tbsp verjuice (replace with red wine vinegar, apple cider or any type of vinegar)
Salt, to season

Method:

Cook the washed green lentils in salted boiling water; drain and keep aside. (Takes approximately 15-20 minutes to cook)
To the drained lentils, add the spinach leaves and mix through. The residual heat slightly wilts the spinach which is all the cooking that it needs.
To a salad bowl, add the lentils with spinach and all the remaining chopped veggies and herbs.
To make the dressing, add all the ingredients to a bowl and whisk well.
Pour this over the salad just before serving; toss well to combine.
Enjoy!

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.

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.

Ingredients:

400gms okra/bhindi/ladysfinger, remove head and cut into half
1 Spanish onion; finely chopped
1 tsp mustard seeds
½ tsp turmeric powder
Salt, to season
1 cup thick yoghurt
3-4 tbsp vegetable oil
2 tbsp coriander leaves; finely chopped
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:

In a non stick pan/kadai, heat 1 tbsp oil and lightly fry the okra till half done. Remove and keep aside.
Grind all the ingredients given under the ground masala to a fine paste like consistency and keep aside.
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.
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.
Beat the curd well and add this to the masala; mix well and add enough water to get thick gravy.
Then add the okra and cook on low heat till done.
Remove from heat and add the coriander leaves; mix well.
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.

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.

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:

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

Method:

Soak the chickpeas overnight; cook in salted boiling water till soft and mushy. Drain and keep aside.
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.
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.
Add the chopped coriander leaves and remove from heat. Allow to cool well before grinding.
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.
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.
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.
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.

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).

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.

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.

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.

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.

Paneer Veggie Wraps

Ingredients:

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

Method:

In a bowl, add the paneer, cucumber, tomatoes and bell pepper.
Season with salt, cumin and dukkah; toss gently to mix.
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.
Heat a whole meal wrap and spread the avocado smash on top.
Place a handful or two of the paneer veggie mix and roll tightly into a wrap.
Cover the bottom half with some foil which makes it easy for your child to eat.

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.

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.

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

Ingredients:

1 heirloom tomato; sliced
1 ox heart tomato; sliced
1 medium red bell pepper
1 medium yellow bell pepper
1 large mozzarella ball
½ cup picked watercress
1 tsp seeded mustard dressing
Olive oil
1 tbsp balsamic vinegar
Salt, to season
Freshly milled black pepper; to season

Method:

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.
Cut the mozzarella ball into wedges and keep aside.
In a bowl, add the sliced bell peppers, mustard dressing and watercress.
Heat olive oil in a pan and flash fry the sliced tomatoes for a few seconds, season with salt.
Cool slightly and add the tomatoes to the bell peppers along with the mozzarella wedges.
Season with salt and pepper, drizzle balsamic vinegar and toss lightly.
Serve immediately.

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.

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.

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!)

Ingredients:

½ cup fenugreek seeds/methi
1 small red onion; finely chopped
1 tsp ginger; grated
1 tsp garlic; grated
1 green chilli; chopped
½ tsp cumin seeds
A pinch of hing/asafoetida
¼ tsp turmeric powder
½ tsp red chilli powder
½ tsp coriander powder
¼ tsp garam masala
Salt, to season
2-3 tbsp vegetable oil
Coriander leaves; chopped for garnish

Method:

Pour 5 cups of water into a saucepan and place over low to medium heat.
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)
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).
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.
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.
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.
Garnish with coriander leaves.
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.

Mushroom & Sundried Tomato Hummus Toasties

Appetizers, Vegetarian December 7, 2016 Comments: 11

On a slightly chilly evening, about two months ago, I sat down with my pen and diary to plan out the blog posts leading up to Christmas. There was so much I wanted to cook and post, especially traditional dishes like roasts, cakes, cookies etc…..

And somehow I just never did any of those which I had planned so meticulously. Instead I found myself cooking whatever my heart fancies based on a spur-of-the-moment idea or ingredient. In short, bid goodbye to my best laid plans.

If this had happened a year back, I would have become super stressed about the whole thing and worried about blog stats, traffic etc… etc…. But 2016 taught me the biggest lesson of all; to enjoy what I do above all else and the rest will fall into place. I found my unique voice in terms of food and photography, a space I am very comfortable in. No more comparisons with what others are doing anymore. I learnt to say no to the zillions of emails that have nothing to do with my vision for the blog and learnt to embrace the differences that make me stand different in the crowd. Inner peace and clarity….at last!

Moving onto my recipe for the day; I was actually looking for inspiration to create a vegetarian canapé for my Christmas party, something I could prep ahead of time and just assemble on the day of the party. Browsing through Pinterest, I found quite a few versions of the avo toasties which sort of got me thinking along those lines and ta da……the idea for these delicious Mushroom and Hummus toasties took shape.

I loved how these toasties turned out and the minute I got the approval from the boys, I knew it had to go on the blog. So here you go guys…..a very delicious vegetarian starter that can be enjoyed in any season.

P.S.: The sun dried tomato hummus makes an excellent dip…in fact, I am planning on making an extra batch of the hummus for the party which will go on the cheese board. And my little boy loves it slathered in his pita roll.

Ingredients:

(Makes about 20 toasties depending on the length of the baguette)

For the hummus:

1 cup chickpeas (soaked overnight)
¼ cup sun dried tomatoes (with the preserved oil)
2-3 tbsp tahina (sesame seed paste)
3 medium garlic cloves
1 lemon
Salt, to season
3-4 tbsp Extra virgin olive oil

For the toasties:

1 baguette (I used the sesame seed crusted one for extra flavour); thinly sliced
Olive oil
200gms white mushrooms; sliced
200gms brown mushrooms; sliced
½ inch ginger
1 tsp paprika
Juice of ½ lime
½ tsp dried thyme
Salt, to season
2-3 sprigs fresh coriander leaves; finely chopped
1 cup sun dried tomato hummus

Method:

To prepare the hummus:

Boil the chickpeas with a bit of salt till well done and lightly mushy. Drain and keep aside.
Add the garlic cloves and the juice of ½ lemon to a food processor or blender and whizz.
Then add the sundried tomatoes along with the preserved oil and 2 tbsp tahina. Blend well for at least 2 minutes.
Next add the boiled chickpeas with a pinch of salt and blend well till smooth and creamy. Taste and adjust with lemon juice, salt and tahina if necessary.
Remove to a bowl, create little depressions with the back of your spoon and add the olive oil on top.

Note – The texture of the hummus is better when preparing the chickpeas from scratch as opposed to using tinned ones. But if you are pressed for time, you may use the tinned chickpeas too.

If using the hummus as a dip, add more olive oil and garnish with black olives and a pinch of paprika.

To prepare the toasties:

Preheat the oven (fan forced) to 180°C
Line a baking tray with oven proof paper and place the baguette slices; drizzle with olive oil lightly and bake till light golden brown. Takes about 8 minutes depending on the oven. Remember that the slices only need to crisp up.
Remove and keep aside.
To prepare the mushrooms, heat 2 tbsp olive oil in a pan and add the mushrooms. Cook on high heat for a minute and then add the grated ginger. Continue to cook for another minute and then reduce heat. Add the paprika, dried thyme, juice of ½ lemon and season with salt. Remove and keep aside.
To assemble the toasties, spread a little bit of the hummus over a baguette slice and spoon some mushrooms on top. Do this for all the slices.
Arrange on a platter and garnish the toasties with chopped coriander leaves and a touch of paprika.

Onam Sadya……and memories of a delicious childhood

Miscellaneous September 9, 2016 Comments: 11

A delicious childhood……I know that’s not an appropriate adjective at all but that’s exactly what my childhood was like. Great food always for the family and for the zillions of friends who came home to eat my mom’s food.

Just like most people, there are so many memories associated with food from my childhood. But nothing else perhaps is as profound as the Onam sadya; maybe because it came only once a year or maybe because I was always fond of large feasts.

Growing up in a foreign country, the food is how I connected with my birth land. So when I think of Kerala, it is the food that rushes to my mind especially the rather elaborate Onam sadya. I can still remember my mom rising at the crack of dawn to prepare all the delicacies for the feast and me, her little assistant hovering around in the kitchen. As I grew, so did the responsibilities….chopping veggies and washing dishes. While the former was a prize to be conferred upon, the latter I thoroughly disliked even to this day.

After I got married and had my own small family, the Onam sadya was a tradition I continued. While I am deeply spiritual but not religious, there are very few cultural traditions or festivals that are celebrated in our home unlike many Indian families. But the Onam sadya has stayed with us because for me, it was all about sharing a slice of my childhood with my little boy.

This year, I have invited my girl gang to join me in the celebrations and excitedly looking forward to the day. Do you celebrate Onam at home or have friends with whom you celebrate? I would love to hear your stories and memories too….

And here is a compilation of some of the dishes that is traditionally served for the sadya. As I mentioned in my previous post, I do not have the entire list but there are quite a few if you need some help preparing for the feast. And if you have nothing to do with this festival, it still doesn’t matter because you get the opportunity to learn a few traditional vegetarian dishes from God’s own country.

Cut Mango Pickle

This is a great example of an instant pickle and with raw mangoes in season, a must have in your refrigerator.

Cut mango pickle (Onam sadya) - an instant pickle made from raw mangoes - thespiceadventuress.com

Puli Inji (Tamarind Ginger Chutney)

A preparation unique to the state, this chutney is all about the balance of flavours. A lipsmacking condiment for the feast.

Puli Inji/Tamarind Ginger Chutney - a classic chutney that forms an integral part of Onam sadya - thespiceadventuress.com

Olan (Wintermelon with Coconut Milk)

Succulent melon/gourd pieces simmered in coconut milk and spiced with green chillies. While winter melon is available in some markets, it still might be a tad difficult for everyone to source. Use native Australian cucumbers instead!

Olan (Wintermelon with Coconut Milk) - a part of the vegetarian Onam sadya - thespiceadventuress.com

Kaalan (Kerala style Yam and Plantain Curry with Coconut, Yoghurt and Peppercorns)

A lesser known component of the feast, this yam and plantain curry is more famous in the central parts of Kerala. A creamy texture and spiced with black peppercorns, there is a slight twinge of sourness from the curd which completes the flavour profile of this unique vegetarian dish.

Kaalan (Kerala style Yam and Plantain Curry with Turmeric, Coconut, Yoghurt and Peppercorns) - thespiceadventuress.com

Potato ishtew (stew)

Another classic, traditional dish that enjoys its quiet spot on the Onam sadya spread. This is one dish where the potato actually gets sidelined and the coconut takes over. The taste that hits your senses is the warm aroma of coconut oil with the rich sweet creaminess of coconut milk against the subtle hotness from the ginger.

Potato ishtew (stew) - a delicious creamy potato dish made specially during Onam - thespiceadventuress.com

Beetroot Thoran (a stir fry with beets, greens and coconut)

A staple vegetarian dish which can be recreated in a zillion ways using just about all kinds of vegetables, legumes, meat etc…. For the sadya, a thoran is important but you can make any kind you wish to. I chose beetroot because it’s our favourite.

Beetroot Thoran (a stir fry with beets, greens and coconut) - a vibrant vegetarian dish that is made during Onam - thespiceadventuress.com

Avial (Mixed vegetables in a creamy coconut yoghurt base)

The most famous vegetarian dish from Kerala, this medley of vegetables in a creamy coconut yoghurt sauce is simply to die for!

Avial - Mixed vegetables in a creamy yoghurt coconut sauce - thespiceadventuress.com

Thai Baby Brinjal Pachadi (spiced baby brinjal yoghurt dip)

Now you must be wondering what is Thai brinjals doing in Kerala cuisine. Well, it is just my way of using local vegetables. Traditionally a pachadi or yoghurt dip is made using native Malabar cucumbers which is not available here so I substituted it with baby brinjals.

Thai baby brinjal pachadi/yoghurt dip - thespiceadventuress.com

Kootu Curry (Kerala style Black Chickpeas, Plantain and Yam Curry with Coconut and Peppercorns)

Essentially a mixed vegetarian curry which is always prepared using black chickpeas, raw plantain and Indian yams. This dish is a true representation of the state as the main flavour components are coconut and peppercorns. It is the Malabar region that gave ‘peppercorns’ aka ‘black gold’ to the world. So the Kootu curry is a befitting tribute to that discovery which changed the course of the world.

Kootu Curry (Kerala style Black Chickpeas, Plantain and Yam Curry with Coconut and Peppercorns) - thespiceadventuress.com

So that brings us to the end of the list…..I know it’s far from complete but as I said, it’s a work in progress.

Happy Onam folks!

Kaalan (Kerala style Yam and Plantain Curry with Coconut, Yoghurt and Peppercorns)

Side Dishes, Vegetarian September 7, 2016 Comments: 5

Onam is almost here, just another week to go and most households which celebrate this festival must have begun the preparations.

For those who have not heard of this festival before, Onam is an annual festival that is celebrated in the state of Kerala, South India. The whole state comes together irrespective of caste, creed and religion and every household celebrates it albeit in a small manner. Without going into the specifics, one of the most important aspects of this festival is the feast, also referred to as the Onam sadya.

The sadya is traditionally served on a fresh banana leaf and includes at least 24-28 dishes, sometimes even going as high as 64. Every year I try and add a few recipes to the list here and hopefully, some day I will have the entire compilation. So the next two posts here will be about this ‘delicious’ festival since I will be celebrating it this year too just as I have done for the past 35 years of my life.

Today’s dish is called kaalan (I know it’s a hard one to pronounce for all those who do not know the language) or a yam and plantain curry with coconut, yoghurt and peppercorns. This recipe might sound quite similar to avial but the taste is very different due to the vegetables used and also the texture and consistency.

Kaalan (Kerala style Yam and Plantain Curry with Turmeric, Coconut, Yoghurt and Peppercorns) - thespiceadventuress.com

A couple of days ago, I was on the phone learning how to make this dish from my mom. Even though I am familiar with the consistency of this dish, she kept stressing about its importance. In her words, ‘the consistency must be that if you throw a spoonful of the curry at a wall, it must stay put and not slide down’….. Sigh. Mothers have such a unique way of recipe telling!

Now I am not going to advise you to do the same. Just make sure that the curry is thick enough yet not too dry and the secret to getting that is a spoonful of ghee that you must add at the end. Though other spices are also added, the predominant flavour is that of peppercorns. A slight twinge of sourness from the curd completes the flavour profile of this unique vegetarian dish.

Ingredients:

1 cup yam; diced
1 raw plantain; diced
½ tsp red chilli powder
¾ tsp turmeric powder
½ cup fresh grated coconut
1 tbsp black peppercorns (adjust to preferences)
1 green chilli
½ tsp cumin seeds
½ cup natural thick curd/yoghurt
1 tbsp ghee/clarified butter
2 tbsp coconut oil
½ tsp mustard seeds
½ tsp fenugreek/uluva seeds
2-3 dry red chilli
2 sprigs curry leaves
Salt, to season

Method:

Add the diced yams, red chilli powder, half of the turmeric powder and salt to a pan; add 1 cup water, bring to boil and cook covered till the yams are completely cooked to a consistency where it can be mashed. Add more water if necessary but not too much; remember that a thick mash is what is needed at the end. (You can use a pressure cooker also).
In another pan, cook the diced plantain with the remaining turmeric powder, water and salt till just done so that the pieces are cooked but still have a bite to it.
Grind the coconut, black peppercorns, green chilli, and cumin along with curd to a fine paste. If the curd is a bit sour, add a pinch of sugar too.
Once the yam is cooked well and mashed, add the plantain to this along with the ground paste. Simmer on low heat till mixed thoroughly. Add the ghee and continue to mix on low heat till the thick consistency is reached. Taste and season with salt if necessary.
For the tempering, heat coconut oil and crackle mustards seeds. Add the fenugreek seeds, dry red chilli and curry leaves.
Pour this over the top of the prepared curry, remove from heat and keep covered for at least 10 minutes before serving.

Kaalan (Kerala style Yam and Plantain Curry with Turmeric, Coconut, Yoghurt and Peppercorns) - thespiceadventuress.com

The Spice Adventuress

Tag Archives: vegetarian

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Onam Sadya……and memories of a delicious childhood

Kaalan (Kerala style Yam and Plantain Curry with Coconut, Yoghurt and Peppercorns)

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