St. Paddy's Day beer pairing: Spicy Samosa Puff

Here’s a lucky recipe to pair with your St. Patrick’s Day beer – Spicy Samosa Puff spiced with Arvinda’s Curry Masala.

Of course not a traditional food of the Irish, but we’ve added a splash of green with colourful peas paired with potatoes, making this a perfect compliment to a classic Irish stew...and your favourite 'green' beer!

So often we get asked what is the best beverage pairing with Indian food. Our expert sources at the LCBO always recommend beer without hesitation. The carbonation that beer offers the palate smooths out spiciness in a curry and is refreshing and light. A Pilsner, such as Steam Whistle does just this with its refreshing and clean finish. A couple of other wonderful lager pairings that we recommend are Moosehead and India's Kingfisher Premium Lager which is known to "enhance the savoury spiciness of Indian cuisine." 

Whichever beer you choose this St. Patrick's Day, be sure to pair it with some Indian spice! 

Cheers!

Pair this with your favourite beer on St. Paddy's Day.

Pair this with your favourite beer on St. Paddy's Day.

Spicy Samosa Puff

Ingredients:

1 tbsp. oil
4-5 large potatoes, finely cubed
1 cup peas
1 medium onion, peeled and finely chopped
½ tsp. whole cumin seeds
2 tbsp. Arvinda’s Curry Masala
1 tsp. salt or salt to taste
1 tbsp. cilantro, finely chopped
1 tsp. lemon juice
½ tsp. Arvinda’s Garam Masala

Method of Preparation: In a large pot, parboil potatoes (cover potatoes with water and gently boil for 10 minutes).

In a medium pot, heat oil and add whole cumin seeds. Fry until slightly browned. Add cubed potatoes, cover and cook for a few minutes. Add peas, Arvinda’s Curry Masala and salt. Sauté until potatoes and peas are cooked. Fold in chopped onions, cilantro, lemon juice and Arvinda’s Garam Masala. Set aside to cool. 

Preheat oven to 375F.

On a floured surface roll out puff pastry into 1/4” thick square. Make a criss-cross to cut pastry into four triangles. Place filling in centre of a triangle and bring in two corners (like making an envelope). Press down bottom seam to seal edge. Result is an open face pastry.

Place on baking sheet and bake for 15-20 minutes or until golden brown. Serve with a tamarind or green chutney. Serves 6-8.

 

Tandoori Spiced Dark Chocolate Truffles

There's tandoori masala in our truffles!

If you haven't yet tried tandoori masala with dark chocolate, you're missing out on a heavenly combo!

The Mayans had it right by adding hot chilies to their hot chocolate and here's Arvinda's Valentine's spin on that very same idea!

Treat a loved one or a friend to something handcrafted from your kitchen this Valentine's Day. Arvinda's Tandoori Spiced Dark Chocolate Truffles would be just perfect for the Indian food lover!

Treat a loved one or a friend to something handcrafted from your kitchen this Valentine's Day. Arvinda's Tandoori Spiced Dark Chocolate Truffles would be just perfect for the Indian food lover!

Tandoori Spiced Dark Chocolate Truffles

Ingredients:
150 g dark chocolate (70-90% cocoa)
100 g medjool dates, soaked in 1/4 cup of hot water
1/2 cup dry unsweetened coconut, shredded
1/2 cup raw cocoa nibs
1 tbsp. cocoa powder
2 tsp. Arvinda’s Tandoori Masala + extra for dusting

Method: Over a double boiler, melt chocolate. Mix in dry, unsweetened coconut, raw cocoa nibs, cocoa powder and Arvinda’s Tandoori Masala.

In a food processor, purée dates with water until smooth. Fold in chocolate mixture and process until mixed. Remove into a bowl and refrigerate for 30 minutes.

Using a melon scooper, scoop out mixture and form into balls. Roll into extra Arvinda’s Tandoori Masala for a garnish. Store in an airtight container. Makes 20 pieces.

TandooriTruffle2.jpg
Posted on February 6, 2014 and filed under Arvinda's Tandoori Masala, recipe.

Kale Chips...Arvinda's-style!

We hear everyone on the block these days is making kale chips. And why not!? Kale boasts many fine attributes including it's an antioxidant, high in iron, Vitamin C, helps the body with detoxification and is anti-inflammatory. Surely the list goes on!

kalechip2.jpg

Nutrition gurus place this wonderful veggie on the top of their most healthy food trends for 2014. Kale is only going to get more popular from here forward!

Here's one version of Indian spiced kale chips, using Arvinda's Tandoori Masala.

Make a batch weekly and change flavours according to your palate. Variety is the spice of life!

tandoori_Masala.jpg

Kale Chips...Arvinda's-style!

Tandoori Spiced Kale Chips

Ingredients:
2 heads kale, washed and trimmed
1/4 cup cashews, finely ground (optional)
2 tbsp. Arvinda’s Tandoori Masala
1 – 2 tbsp. oil
1 tbsp. scallions, finely minced
1 clove garlic, finely chopped

Method: Preheat oven to 350F. After 10 minutes turn oven off.

Finely chop kale. In a large bowl, combine cashews, Arvinda’s Tandoori Masala, oil, scallions and garlic. Mix together. Add chopped kale and toss, coating all leaves.

Arrange on a baking sheet. Place in warm oven and let sit for 30 minutes to an hour. If they are not crispy put heat up to 200F and bake for 10 minutes.


Posted on January 23, 2014 .

A winter warmer: Malabar Coconut Chicken Curry

One great way to warm up to winter is to embrace it with a curry. Here's a classic Chicken Curry recipe using Arvinda's Madras Masala that takes us south with the use of coconut. Anything with coconut reminds us of warmer weather and this just maybe what we need to help us along through 'Old Man Winter'!

Here is the recipe:

======================================================================================================

Malabar Coconut Chicken Curry

Ingredients:

4 chicken breasts, cut into pieces
2 tbsp coconut oil
6-8 Arvinda's Curry Leaves
1 extra-large onion (or 4 medium onions), peeled and finely chopped
¼ cup canned tomatoes, crushed
2 tbsp Arvinda’s Madras Masala
1 tsp salt (or to taste)
1 cup coconut milk 
1 tbsp fresh coriander, finely chopped, to garnish
1 tsp Arvinda’s Garam Masala, to garnish (optional)

Method of Preparation:

In a pan, heat coconut oil on medium-high. Add Arvinda’s Curry Leaves. Fry for one minute.

Add onion(s) and fry until caramelized. This usually takes 10-15 minutes. Add tomatoes and cook for 2-3 minutes.

Add Arvinda’s Madras Masala, salt and stir-fry for 2-3 minutes until it turns into a thick masala paste. Add chicken pieces and mix with masala paste. Cover and cook chicken on low heat for 10 minutes, or until it loses its pinkness.

Add coconut milk and simmer to make a thick curry sauce. Cover and cook until chicken pieces are tender. Thin out sauce with water if you would prefer a thin consistency.

Serve in a serving dish and garnish with coriander and a sprinkling of Arvinda’s Garam Masala. Serve with rice. 

======================================================================================================

This is your cue to go make a curry!

Warm wishes to you from Arvinda's.

Posted on January 6, 2014 and filed under Arvinda's Madras Masala, recipe.

Curried Sweet Potato Mash ~ a sweet & spicy side

Curried Sweet Potato Mash makes for a sweet and spicy side dish on a holiday table.

Curried Sweet Potato Mash makes for a sweet and spicy side dish on a holiday table.

For your upcoming holiday and Christmas dinners, try adding a bit of delicious spice and Indian flavours to one of your side dishes.

In our books, tradition is always a good thing! But perhaps doing a 'switch up' on a side dish can surprise your guests with something different. 

Arvinda's Curry Masala is a nice blend to spice up potatoes. Sweet potatoes always pair nicely with some good curry flavour. Enjoy! 

Curried Sweet Potato Mash

Ingredients:

1 lb. sweet potatoes (about 4 small), peeled and cubed
½ lb. potatoes (about 2 medium), peeled and cubed
1 tsp. salt
2 tbsp. ghee or butter
1 tbsp. Arvinda’s Curry Masala (I use 2 tbsp. but the flavour is intense)
1/8 cup heavy cream
sea salt, to taste
¼ tsp. Arvinda’s Garam Masala or chili powder, to garnish

Method: In a pressure cooker, add sweet potatoes, potatoes and salt. Cover with water and cook for 10 minutes until they are tender enough to mash. (If you don’t own a pressure cooker, boil on stovetop – this should take around 20 minutes).

Drain water. Using a potato masher (or fork) mash sweet potatoes and potatoes.

In a large skillet, melt ghee on medium heat. Add Arvinda’s Curry Masala and mix. Fold in mashed sweet potatoes and potatoes and coat with masala. Fold in heavy cream.

Serve in a bowl and garnish with Arvinda’s Garam Masala or chili powder. Serves 2-4.

sweetpotatomash2.jpg
Posted on December 23, 2013 and filed under Arvinda's Curry Masala.

Spotlight on Arvinda's Chai Masala - Part 2

By now, many of you should have already started your Christmas and holiday baking (hopefully!). If you have not yet decided what to create, here are a few suggestions--favourites from Arvinda's kitchen!

Arvinda's Chai Masala is a warming, aromatic and sweet spice blend with notes of cardamom, ginger, cinnamon and cloves. Commonly (most often) used to make Authentic Masala Chai, it is also a versatile baking ingredient that will surprise you and add a twist to some of your classic baking recipes.

chai masala copy.jpg

Think of what pairs well with ginger, cardamom and cinnamon. If that fits then try it with Arvinda's Chai Masala as a substitute. Customers tell us "it smells like Christmas" and some are even waiting for us to bottle it into a perfume! Here are some ideas:

And the list goes on! Add some to your holiday turkey stuffing, sprinkle on roasted squash or sweet potatoes or add just a pinch to creamy mashed potatoes.

And as a parting recipe, here is one of our annual 'go-to' cookie recipes that is always a hit in the cookie exchange!

Arvinda's Citrus Chai Spice Sugar Cookies

Arvinda's Citrus Chai Spice Sugar Cookies

Arvinda’s Citrus Chai Spice Sugar Cookies:

Ingredients:
1 cup butter
1 1/4 cups sugar
1 large egg
1 tbsp. Arvinda’s Chai Masala
1 tsp. vanilla
1 tsp. baking powder
zest of a lemon
zest of an orange
3 cups flour

Citrus Chai Icing:
1 cup icing sugar
1 tbsp. orange juice
1 tsp. orange zest
1/4 tsp. Arvinda’s Chai Masala

Method: Line two or three baking sheets with parchment paper. Preheat oven to 190C/375F/Gas Mark 5.

In a large bowl, cream butter and sugar. Add egg and mix. Stir in Arvinda’s Chai Masala, vanilla, baking powder, orange zest and lemon zest. Stir in flour. Chill dough for 15-20 minutes in refrigerator.

Roll out dough 1/8’’ thick. Using assorted cookie cutters, cut out dough into cookies. Bake for 6-9 minutes or until slightly golden brown on edges. Cool on wire rack.

Icing: In a small bowl, sift icing sugar and stir in orange juice. Mix in orange zest and Arvinda’s Chai Masala. Glaze cooled cookies with icing. Decorate with sprinkles or festive candies.

Happy holiday baking and please tell us how you're using Chai Masala!

Posted on December 13, 2013 and filed under Arvinda's Chai Masala, recipe.

Spotlight on Arvinda's Chai Masala - Part 1

The holiday season is upon us and at this time of year, we usually think of Arvinda's Chai Masala as a warming spice blend not only for hot beverages, but also as an aromatic baking ingredient! 

Arvinda's Chai Masala is a versatile ingredient for not your warming winter beverages, but also in your holiday baking.

Arvinda's Chai Masala is a versatile ingredient for not your warming winter beverages, but also in your holiday baking.

In India, the act of tea drinking is woven into the cultural fabric. If you drop into a friend or neighbour's home, you'll be greeted with a steamy cup of Masala Chai which will indefinitely be brewing on the stovetop since the morning. As the day progresses, the masala chai becomes richer, more caramel in colour -- and as for the strength of brew, more stronger!

Sharing a cup of chai in India is a symbol of love. 'Chai time' is when you take a timeout, take a break to have a meaningful chat with a friend even if for a couple of moments, or a time in the day to 'recharge the batteries'. The giver of a cup of chai shows their love and hospitality to friends and loved ones when they drop in to say hello.

Masala Chai, when served to guests is a symbol of love.

Masala Chai, when served to guests is a symbol of love.

Morning, noon or night, a cup of Masala Chai is always welcomed as quality time to converse, exchange in lively banter and to catch up on the day's happenings.

As we spend quality time with those we love this holiday season, and show gratitude for the meaningful interactions we have in our life, celebrate that over a cup of Masala Chai. 

Brew it in a big pot at home and dole it out as the hours of good conversation unravel at the dinner table, sitting room or by the fire.

Here's a quick video tutorial on making a cup of Masala Chai and download the printable recipe here.

Here are few variations on our Masala Chai recipe:

  • use almond milk as a non-dairy substitute
  • for ginger chai, grate in fresh ginger into the pot
  • for minty chai, rip a few mint leaves into the pot
  • sweeten or don't sweeten, chai spices are inherently sweet so omit sugar for a healthier option
  • for a herbal option, use rooibos (red tea) in substitution for black tea

Thank you to all those we have shared a cup of Masala Chai with over the years--in our cooking classes, in our personal lives, with family and with friends!

Also wishing a warm Happy Thanksgiving to our friends today in the US, hope you're drinking a cuppa Masala Chai!

Stay tuned for our next post - chai masala in your holiday baking!

 

Posted on November 28, 2013 and filed under Arvinda's Chai Masala.

Pumpkin Ka Halwa for India's Festival of Lights

Happy Diwali from Arvinda's!

Happy Diwali from Arvinda's!

This weekend is one of India’s most vibrant and biggest festivals, Diwali (or Deepavali), the festival of lights.

“Deep”  means light and “availi”  means row, so as the translation suggests, streets, houses and pathways are lit up with endless rows of lights, with everything in full illumination, and the skies are dotted with lights and crackles of firecrackers.

Diwali’s significance and history is manifold but in short, it signifies the triumph of good over evil. The lit lamps symbolize going from darkness into light which is to bring about happiness, prosperity and goodwill to ourselves and to others, moving us one step closer to divinity.

So during Diwali we light “diyas” small decorated lamps with a cotton wick immersed in ghee (clarified butter).

During Diwali lamps called diyas are illuminated everywhere. You can use small tealight candles instead of cotton wicks immersed in ghee.

During Diwali lamps called diyas are illuminated everywhere. You can use small tealight candles instead of cotton wicks immersed in ghee.

During Diwali, we celebrate with lights, decorations and of course, sweets!

We celebrate with spreads of Indian sweets known as mithai. We make an immense variety of mithai and offer them to guests in colourful or decorated boxes.

This year Hallowe'en fell just around the same time as Diwali celebrations. So why not pair the two together? In the fall season we have pumpkins available so this is the perfect time to combine Indian spices with your fall harvest. 

Try Arvinda's Chai Masala in all your Diwali and Indian inspired sweets. 

If you have extra pumpkins around from Hallowe'en try Arvinda's Chai Spiced Pumpkin Ka Halwa, just in time for Diwali!

If you have extra pumpkins around from Hallowe'en try Arvinda's Chai Spiced Pumpkin Ka Halwa, just in time for Diwali!

Arvinda's Chai Spiced Pumpkin Ka Halwa

Ingredients:

4 cups pumpkin, shredded

2 tbsp. ghee or butter

¼ cup jaggery or raw cane sugar

½ cup cashew halves

1 tsp. Arvinda’s Chai Masala

¼ tsp. nutmeg, to garnish

Method: 

In a large skillet, melt ghee on medium-low heat. Add jaggery and dissolve into ghee.

Add shredded pumpkin. Place the lid on the skillet and simmer on low heat for 30 minutes, until pumpkin is cooked.

Remove lid and further reduce until all liquid is absorbed. Fold in cashews and Arvinda’s Chai Masala. Serve warm in a decorative glass with a freshly grated nutmeg. Enjoy as a sweet treat after an Indian curry meal!

Serve Arvinda's Chai Spiced Pumpkin Ka Halwa in a decorative dessert glass, garnished with nutmeg.

Serve Arvinda's Chai Spiced Pumpkin Ka Halwa in a decorative dessert glass, garnished with nutmeg.

Enjoy! May Diwali bring each and everyone of you eternal inner peace, happiness, good health and prosperity. Warm Diwali wishes from Arvinda's!

Enjoy! May Diwali bring each and everyone of you eternal inner peace, happiness, good health and prosperity. Warm Diwali wishes from Arvinda's!

Arvinda's Pumpkin Ka Halwa can also be moulded and served on a plate.

Arvinda's Pumpkin Ka Halwa can also be moulded and served on a plate.

To learn more about Diwali, read Canadian Living Magazine's article. You can also use Arvinda's Chai Masala in our Cranberry Almond Chai Spiced Ladoo recipe in the article!

Posted on November 2, 2013 and filed under Arvinda's Chai Masala, recipe.

Happy Hallowe'en from Arvinda's

Hallowe'en is upon us and trick-or-treaters will be knocking on our doors in just a few short hours. If you haven't yet carved your pumpkin yet (yikes!) why not do an Indian-inspired jack-o'-lantern design? 

Our Indian paisley pumpkin doubles up for both Hallowe'en and Diwali, India's Festival of Lights.

Our Indian paisley pumpkin doubles up for both Hallowe'en and Diwali, India's Festival of Lights.

This weekend, in India and all over the world people are celebrating Diwali, India's Festival of Lights.  

 “Deep” means light and “availi” means row, so as the translation suggests, streets, houses and pathways are lit up with endless rows of lights, with everything in full illumination, and the skies are dotted with lights.

Just in time for Hallowe'en this year, we double up the festivities and combine the two holidays together!

Here's an Indian-inspired Jack-O'-Lantern, that we'll use for both Hallowe'en and Diwali. 

Happy Hallowe'en from Arvinda's

Happy Hallowe'en from Arvinda's

Also, if you're planning a Happy Hallowe'en dinner tonight, try our Curried Pumpkin Apple Soup recipe to add a beautiful orange hue to your table. Boo!

Arvinda's Curried Pumpkin Apple Soup

Arvinda's Curried Pumpkin Apple Soup

Have a devishly delicious Hallowe'en everyone.  We can't wait to see the little ones in their costumes!

 

Posted on October 31, 2013 and filed under Arvinda's Curry Masala.

Friday: Classic Chicken Curry

There may be hundreds of recipes for a Chicken Curry, a healthy, satisfying and delicious meal for a weeknight dinner. Here is ours.

Arvinda's Classic Chicken Curry.

Arvinda's Classic Chicken Curry.

CLASSIC CHICKEN CURRY

This rustic, home-style tomato and onion-based curry can be made one day in advance so the sauce matures and intensifies.

Ingredients:

4 chicken breasts, cut into pieces

2 tbsp oil OR ghee OR butter

2-3 each black peppercorns, cardamom pods, cinnamon bark, cloves and star anise from Arvinda’s Whole Spices

1 extra-large onion (or 4 medium onions), peeled and finely chopped

¼ cup crushed tomatoes, canned (unsalted)

2 tbsp Arvinda’s Curry Masala

1 tsp salt (or to taste)

½ tsp nutmeg, freshly grated (optional)

1 cup water (add more if necessary)

1 tbsp fresh coriander, finely chopped, to garnish

1 tsp Arvinda’s Garam Masala, to garnish

 

Method of Preparation:

In a pan, heat oil or ghee or butter on medium-high. Add Arvinda’s Whole Spices {black peppercorns, cardamom pods, cinnamon bark, cloves and star anise}. Fry spices until slightly brown. Be sure not to burn spices.

Add onion(s) and fry until caramelized. This usually takes 10-15 minutes. Add tomatoes and cook for 2-3 minutes. Add Arvinda’s Curry Masala, salt and stir-fry for 2-3 minutes until it turns into a thick masala paste.

Add chicken pieces and mix with masala paste. Cover and cook chicken on low heat for 10 minutes, or until it loses its pinkness.

Add grated nutmeg (optional) and mix well. Add water and simmer to make a thick curry sauce. Cover and cook until chicken pieces are tender.

Serve in a serving dish and garnish with coriander and a sprinkling of Arvinda’s Garam Masala. Serve with rice, Indian flatbread and salad.

 

Thank you for tuning into our series of daily Indian meal ideas, great for anyone looking to incorporate healthy and economical dinners on the table.  Arvinda's blends can help you with that. We make it easy to prepare delicious Indian meals with the use of ordinary ingredients found in your pantry.

Please share your recipe and recipe ideas with us! Tell us how you're using Arvinda's. 

 


 

Posted on October 18, 2013 .

Thursday: Curried Cranberry & Almond Quinoa

Today's post highlights something nutritious you can serve on the dinner table as a side, as an alternative to rice or other grains. This would make a good lunch as well. High in protein and gluten-free, quinoa is often touted as a superfood packed with amazing health benefits. 

When we add a curry twist to this ancient grain, you won't even realize how healthy it is because it tastes so good. 

Curried Cranberry & Almond Quinoa with Arvinda's Curry Powder.

Curried Cranberry & Almond Quinoa with Arvinda's Curry Powder.

Curried Cranberry & Almond Quinoa

Serve this as a side. For a more intense curry flavour, try this recipe with Arvinda's Curry Masala in substitute of Arvinda's Curry Powder. 

Ingredients:
¼ cup quinoa, rinsed in several changes of water
2 cups water
½ tsp. salt
2 tsp. olive oil
1 cup spinach, finely chopped
½ small red onion, chopped
1 tsp. Arvinda’s Curry Powder
¼ cup dried cranberries
¼ cup sliced almonds

Method of Preparation: 

Add quinoa to a pot with water and salt. Boil until water is absorbed.

In a separate pot, heat olive oil on medium-low heat. Add onions and sauté for a couple of minutes. Add spinach and cook until wilted. Fold in quinoa and Arvinda’s Curry Powder. Fold in dried cranberries and sliced almonds.

We wrote this recipe to serve 2-4 people, so it would be suitable for everyday lunches or dinners. Double or triple the recipe if you’re serving a larger crowd.

Note: Keep this recipe in your back pocket for the upcoming holiday season. It would be a nice addition to a holiday turkey dinner. 

Posted on October 17, 2013 and filed under Arvinda's Curry Masala, recipe, Arvinda's Curry Powder.

Wednesday: Spicy Curried Spaghetti

Today's recipe post is to show you how to give your everyday meals an Indian twist with Arvinda's blends. Try Arvinda's in soups, dips, pasta sauces--perhaps anywhere you may add herbs and other spices. Arvinda's blends can turn an everyday dish into something completely different.

When you're craving a curry, this curried spaghetti pasta can satisfy just as well. 

Arvinda's Spicy Curried Spaghetti

Arvinda's Spicy Curried Spaghetti

Spicy Curried Spaghetti

Ingredients:

150g whole wheat spaghetti noodles

2 tbsp. olive oil

2-3 cloves garlic, minced

1/2 leek, chopped

1/2 red pepper, cubed

1 tsp. Arvinda’s Curry Msala or Arvinda's Curry Powder

1/2 cup skim or whole milk

salt and pepper, to taste

 

Method of Preparation:

Cook spaghetti in salted water until al dente. Drain and set aside.

In a pan, gently heat olive oil and sauté minced garlic for a couple of minutes on medium heat. Add leeks, peppers and Arvinda's Curry Masala or Arvinda’s Curry Powder. Mix together.

Add spaghetti and toss well. Add milk and gently simmer until reduced. Add salt and pepper to taste.

This curried spaghetti can satisfy a curry craving - any day!

This curried spaghetti can satisfy a curry craving - any day!

 Check back tomorrow for another recipe post of inexpensive, satisfying and nutritious daily meal ideas, great for someone on a budget, also looking for exceptional Indian flavours!


 

Posted on October 16, 2013 and filed under Arvinda's Curry Masala, recipe.

Tuesday: 10-Minute Channa Masala

Today's inexpensive, satisfying and nutritious daily meal idea, is not only great for someone on a budget, but also perfect for someone who wants to put good food on the table fast.

If you're in a bind for a lunch or dinner idea, just open your pantry and grab a can of chick peas, a tin of crushed tomatoes and Arvinda's Madras Masala. And off you go.

Arvinda's 10-Minute Channa Masala

Arvinda's 10-Minute Channa Masala

Arvinda's 10-Minute Channa Masala

If you prefer, use dried chick peas and boil them in salted water, which is even more economical on the budget. For variation, add some greens, either chopped spinach or kale (add after Arvinda's Madras Masala, and cook for 2-3 minutes until wilted).

Ingredients:
2 cups chick peas, canned
1 tbsp. oil
2 each whole spices from Arvinda’s Whole Spices {cinnamon sticks, cardamom pods, peppercorns, cloves and star anise}
¼ cup crushed tomatoes, canned (unsalted)
1 ½ tbsp. Arvinda’s Madras Masala
1 cup water
1 tsp. sugar
½ tsp. sea salt, (or to taste)
2 tbsp. coriander, finely chopped, to garnish (optional)
½ tsp. Arvinda’s Garam Masala, to garnish (optional)

Method of Preparation: Rinse chickpeas and drain. Set aside. In a medium-sized pan, heat oil on medium-high heat. Add Arvinda’s Whole Spices (cardamom pods, cinnamon, cloves and star anise). Fry for one minute taking care not to burn.

Add ground tomatoes and cook for one minute. Stir in Arvinda’s Madras Masala to make a paste and fry for a couple of minutes. Stir in cooked chickpeas and add water to make a thick sauce. Add sugar and salt to taste. Cover and simmer for 5 minutes.

Serve in a serving dish and garnish with Arvinda’s Garam Masala and coriander.

Serve with basmati rice or flatbread and salad to make a healthy, well-balanced meal.

Enjoy! 

Posted on October 15, 2013 and filed under Arvinda's Madras Masala, recipe.

Monday: Mac 'n Cheese with a curry twist

As mentioned, this week we're posting daily, inexpensive, satisfying and nutritious daily meal ideas, great for all on a budget -- and using Arvinda's Indian spice blends for adding a depth of Indian flavours.

Let's start with Mac 'n Cheese, a comforting classic pasta that recently made its comeback on restaurant menus. Some things never seem to go out of fashion and Mac 'n Cheese is one of them.

Arvinda's Mac 'n Cheese with a curry twist

Arvinda's Mac 'n Cheese with a curry twist

Using Arvinda's Curry Masala, you can redesign your standard Mac 'n Cheese and add a curry twist. It's the same comfort dish, sprinkled with some veggies to add a splash of green, and of course a with a dash of curry flavour.

MAC 'N CHEESE with a CURRY TWIST

For this recipe, we made it less saucy and used less cheese to keep it lighter. For more 'cheesiness' go ahead and 3/4 cup of grated cheese. 

Ingredients:

227g macaroni (elbow) pasta
2 tbsp. olive oil
1 onion, finely minced
¼ cup crushed tomatoes
1 tbsp. Arvinda’s Curry Masala
1 cup broccoli florets
½ cup white cheddar cheese, grated
¼ cup garlic chives, to garnish

Method of Preparation: 

In a pot of boiling salted water, cook pasta until al dente. Drain and set aside.

Preheat oven to broiler setting.

In a large pot, heat olive oil on medium heat. Add onion and caramelize until golden brown. Add crushed tomatoes and Arvinda’s Curry Masala. Mix.

Add broccoli and cook for 5 minutes. Fold in pasta and mix well.

Put in a casserole dish, sprinkle with cheese bake under the broiler for five minutes. Garnish with garlic chives.

Add more Arvinda's Curry Masala for a spicier flavour, add less for milder. Go ahead and add more cheese if you like it 'cheesier.'

Add more Arvinda's Curry Masala for a spicier flavour, add less for milder. Go ahead and add more cheese if you like it 'cheesier.'

Please visit tomorrow to see our next featured recipe.

Posted on October 14, 2013 and filed under Arvinda's Curry Masala.

5 Indian (inspired) inexpensive daily meal ideas

Coming this week, starting Monday, we'll be posting daily, inexpensive, satisfying and nutritious daily meal ideas, great for all on a budget

Arvinda's masalas can heighten your mealtimes by creating great Indian flavours, using staple ingredients found in your pantry in combination with seasonal produce. 

In the meantime, if you're still scrambling for a delicious Canadian Thanksgiving dessert, try using Arvinda's Chai Masala in a simple and easy Apple, Pear & Cranberry Crisp or Crumble recipe. The chai spices can take a classic fall harvest recipe and give it another layer of flavour with notes of cardamom, ginger and cinnamon. 

Try it in this easy Apple, Cranberry and Pear Crisp found on AllRecipes.com. Add the spices to the fruit and sprinkle on top before baking.

Chai Spiced Apple, Pear & Cranberry Crumble

Chai Spiced Apple, Pear & Cranberry Crumble

A note to those celebrating Canadian Thanksgiving this weekend - From Arvinda's to you and yours, we would like to express our most sincerest appreciation and gratitude for your continued support. We wish you an abundance of good health and happiness and Happy Thanksgiving!

Stay tuned for 5 Indian (inspired) inexpensive daily meal ideas, coming this week.

 

Posted on October 13, 2013 and filed under Arvinda's Chai Masala.

As easy as pie, Arvinda's Masala Potatoes

This weekend, don't forget Arvinda's on your Thanksgiving dinner plate.

If your Thanksgiving dinner consists of classic dishes and traditional flavours of rosemary, garlic and other fresh herbs, why not treat your guests to a side dish with some spice?

Indian flavours like warming garam masala pairs wonderfully with squash as a garnish or try curry in one of your sides or soups. See our Curried Pumpkin Apple Soup recipe.

Or you can try this easy recipe for Masala Side Potatoes. As easy as (pumpkin!) pie, this recipe delivers so much flavour without having to think too much on your busy Thanksgiving day. See recipe below. 

Arvinda's Masala Potatoes make a delicious, tasty and spicy side dish. Try it for your Thanksgiving dinner.

Arvinda's Masala Potatoes make a delicious, tasty and spicy side dish. Try it for your Thanksgiving dinner.

ARVINDA'S MASALA POTATOES

For this recipe Arvinda's 'go-to' Curry Masala blend always works like a charm, but why not try an unconventional blend like Arvinda's Butter Chicken Masala on potatoes? Just because it says "Butter Chicken" on it, doesn't mean it should limit you from trying it in your chick pea dishes, to spice up spinach, in a quinoa salad or on these potatoes. Give it a try, we assure you, you're going to love the flavours.

Ingredients: 

2 lb. potatoes, peeled and cubed

1.5 tsp. salt

2 tbsp. olive oil

2 tbsp. Arvinda's Butter Chicken Masala

 

Method of Preparation: 

Line a baking sheet with parchment paper. Preheat oven to 450F.

In a medium pot, add water and salt. Bring to boil and add cubed potatoes. Parboil potatoes for 12-15 minutes, or until they are partially cooked.  Drain water.

In a large bowl, mix olive oil and Arvinda's Butter Chicken Masala. Fold in potatoes coating with mixture. Arrange potatoes on a baking sheet.

Bake in oven for 15 minutes or until potatoes are crispy. Serves 2-4. 

 

To all Canadians celebrating this weekend, wishing you a Happy Thanksgiving and we send you many thanks for your continued support. Enjoy!

 

Posted on October 10, 2013 and filed under recipe, Arvinda's Butter Chicken.

Celebrate National Curry Week with CTM

This week, October 7-13 the 16th Annual National Curry Week takes place all over the UK to celebrate one of the country's most loved dish, curry.

All over, events are taking place as we speak to celebrate curry in England and also raise funds for various charities that conquer hunger and malnourishment. Proceeds go to The Curry Tree Chairitable Fund.

Celebrate National Curry Week, October 7-13, 2013.

Celebrate National Curry Week, October 7-13, 2013.

Curry lovers are encouraged to not only eat out at one of the many participating UK restaurants, but they can also dine in and host a curry event in their own home!

It's not too late to take part in this wonderful celebration that does so much good in raising awareness about hunger and malnourishment, and funds for families in need. To learn more, visit: Curry For Change.

According to the National Curry Week Survey, Chicken Tikka Masala (CTM) is still the most popular curry dish, so we at Arvinda's want to share our CTM recipe with you. Perhaps you can still host a CTM curry party in your home! 

 

Chicken Tikka Masala recipe using  Arvinda's Tikka Masala.

Chicken Tikka Masala recipe using  Arvinda's Tikka Masala.

CHICKEN TIKKA MASALA (CTM)

Ingredients:

Marinade

1 lb boneless chicken breast, cubed

¼ cup thick plain yoghurt

1 tbsp Arvinda's Tikka Masala

1 tsp fesh lime OR lemon juice

½ tsp salt

Sauce

1 extra-large onion (or 4 medium onions)

3 tbsp oil

2-3 each black peppercorns, cardamom pods, cinnamon bark, cloves and star anise from Arvinda’s Whole Spices

½ cup crushed tomatoes, canned (unsalted)

3 tbsp Arvinda's Tikka Masala

1 tsp sugar

1 tsp salt (or to taste)

½ cup light cream

1 tsp lemon juice

½ cup water (add more if needed)

½ tsp Arvinda's Garam Masala, to garnish

¼ cup fresh coriander, finely chopped, to garnish

 

Method of Preparation:

Marinade: In a large bowl, mix marinade ingredients together. Add chicken and coat well. Cover and refrigerate overnight.

Preheat oven to 200C/400F/Gas Mark 6. Put chicken on baking sheet and bake for

10 minutes or until chicken is cooked. Set aside. Option: For best results, grill on barbeque.

Quarter onion(s). Boil in water until softened and cooked. Drain and purée in a food processor until smooth.

In a large pan, heat oil on medium-high. Add Arvinda's Whole Spices {black peppercorns, cardamom pods, cinnamon bark, cloves and star anise}. Gently fry for one minute until they sizzle and slightly brown. Add puréed onion(s). Cook for 10-15 minutes until reduced and becomes a thick paste.

Add crushed tomatoes. Mix. Add Arvinda's Tikka Masala and blend well.

Add cream, sugar and salt and mix into a sauce. Add cooked chicken. Simmer for

10-15 minutes. Add water and mix. Cook for a few more minutes. Add lemon juice.

Garnish with Arvinda's Garam Masala and coriander.

 

Printable recipe is here. Happy National Curry Week! 

 

Posted on October 9, 2013 and filed under Arvinda's Tikka Masala, recipe, Events.

Yes, another soup. Curried Pumpkin Apple Soup

Yes, this week we're still into soup. With the beautiful fall harvest before us, Hallowe'en pumpkins on full display and Thanksgiving holiday this weekend (in Canada), we're warming up to the idea of adding Indian flavours to a classic autumn dinner.

Arvinda's Curried Pumpkin Apple Soup using Arvinda's Curry Masala

Arvinda's Curried Pumpkin Apple Soup using Arvinda's Curry Masala

A beautiful presentation, short ingredient list and a chock full of curry flavour, nothing is deterring you from making this soup for your Thanksgiving dinner.

Curried Pumpkin Apple Soup

Ingredients:

2 cups pumpkin, cubed

1 apple, peeled cored and cubed

1 small onion, peeled and sliced

2 cups water

2 tsp. Arvinda’s Curry Masala, (add more, to taste)

1 tsp. sea salt, (or to taste)

Garnishes:

Hazelnut oil -or- Truffle oil, if you’re feeling really special

Arvinda’s Garam Masala

Whipped yogurt

Pumpkin seeds

Garlic chives

Boil in a pot or pressure cooker, then puree with a handblender.

Boil in a pot or pressure cooker, then puree with a handblender.

Feel free to try this recipe with the squash of your choice.

Feel free to try this recipe with the squash of your choice.

Method: In a pressure cooker or pot, add pumpkin, apple, onion, water and salt. Boil until soft and mushy. {Pressure cooker takes 5-7 minutes; boiling should be 15-20 minutes}.

Remove from heat and puree with a hand blender. Bring to a boil; add Arvinda’s Curry Masala and simmer.

Serve in soup bowls. Add a garnish of your choice or a sprinkle of all of the above for lots of layers of flavour and added texture. Serves 2-4.

Happy Thanksgiving to all Canadians celebrating this weekend.

Happy Thanksgiving to all Canadians celebrating this weekend.

Posted on October 8, 2013 and filed under Arvinda's Curry Masala.

Carrot & Garlic Curried Soup

carrot_soup_garlic2.jpg

Soup's on! As we move into the month of October, soups seem to automatically jump onto the menu.

With a bounty of fall harvest root vegetables available, try using Arvinda's Curry Masala in a pureed vegetable soup - one spice blend is all you need to make your fall soup stand out.

Carrot & Garlic Curried Soup

Ingredients:

4-5 large carrots, peeled, washed and cut into small pieces

4 cups water

1/2 tsp. salt

3 garlic cloves, peeled and coarsely chopped

1 tbsp. olive oil

1 tbsp. Arvinda's Curry Masala (use less for milder flavour) 

salt to taste

1/8 cup coriander leaves, chopped (or 1 tbsp. parsley flakes), to garnish

Method:  Boil carrots with water and 1/2 tsp. salt. Cook until carrots are tender. Using a hand blender, blend until smooth.

In a medium pot, gently heat olive oil and fry garlic until fragrant. Add Arvinda's Curry Masala and stir for a minute. Mix in carrots. Add salt to taste. Simmer for 10-15 minutes. Garnish with cilantro (or parsley flakes). Serve in soup bowls.

 

Carrot & Garlic Curried Soup using Arvinda's Curry Masala

Carrot & Garlic Curried Soup using Arvinda's Curry Masala

Posted on September 30, 2013 .

Get your garlic on!

Arvinda's takes pride in the ingredients and spices we use in our blends so we can deliver exceptional Indian flavours in just a teaspoon of spice! Canadian organic grown garlic is one our passions and we blend it into our masalas.  

We'll be showcasing our blends at the Toronto Garlic Festival this coming Sunday, September 22nd at Evergreen Brickworks.

At the festival, we hear you can try all things garlic including shooters, ice cream, popcorn and more!

The festival will feature a film about garlic called, Garlic Is As Good As Ten Mothers.

If you're in the Toronto area and can make it to the festival, please drop by Arvinda's booth and say hi. We'll have some delicious food samples and great festival specials on Arvinda's blends.

For those who cannot make it, Arvinda's is always carried at the Brickworks retail store, Evergreen Brickworks Garden Market throughout the year. 

Stock up on amazing garlic this weekend. Get your garlic on! 

Ontario garlic courtesy of Toronto Garlic Festival

Ontario garlic courtesy of Toronto Garlic Festival

Posted on September 18, 2013 and filed under Events.