Tandoori Lime Olive Oil Fish

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During the summer months, Arvinda's Tandoori Masala always seems to be our favourite masala. I tend to add it to everything (pototoes, tofu, grilling veggies like sweet peppers, zucchini, portobellos and more!) for easy, light and delicious lunches and dinners on the days you want something quick to enjoy on the patio--and something to use for a BBQ.

Not too long ago I was in Olivo Fresco, a neighbourhood gourmet food shop that sells flavoured olive oils and balsamic vinegars in addition to other pantry staples (including a couple of Arvinda's masala varieties too). I was speaking to owner, Georgette at the store who was telling me about a recipe she made with salmon, marinated with Arvinda's Tandoori Masala and seared in Olivo Fresco's Persian Lime olive oil. It sounded like a 5-star meal and thought I should try it and share with others.


TANDOORI LIME OLIVE OIL FISH

Method of Preparation:

1) Marinate fish in olive oil (with lime) and ARVINDA'S TANDOORI MASALA for 10-15 minutes.

2) Place fish in a skillet, add sea salt as needed and cook on medium-high heat until cooked and golden brown in colour, approximately 4-5 minutes.

Serves 2.

Ingredients:

4 fish filets (any white fish)
3 TBSP. Olivo Fresco Persian Lime OR olive oil with 2 tsp. lime juice
1 TBSP. ARVINDA'S TANDOORI MASALA
sea salt, to taste
 

Surely this could taste equally great on a plant-based protein like tempeh or tofu, which I will try for sure! :)

Galette-Saucisse with a curry twist + Tandoori Spiced Seeds

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Game day foods! In the spirit of today's 2018 FIFA World Cup final I thought it would be fitting to prepare snacks that are culturally appropriate to the two remaining teams, of course with a sprinkle of some Indian spices for good measure (and for good flavour!). And around here, we're all about flavour.

I don't know too much about football, but what I do know is I'm very much into food! And on days like these, the most fun for me is to pick a favourite team, 'become a fan' and to jump-on-the-bandwagon if you will...albeit on the last day! A part of getting into the spirit is definitely the food. And everything always seems to come back to the food! :)

I was looking to see what foods are enjoyed at soccer games in different countries and came across this list of "What do Europe's football fans eat?" and discovered Galette-Saucisse for the first time. Galette-Saucisse is a common street food eaten in France, consisting of a pork sausage wrapped in a Breton galette, a warm or cold buckwheat crepe. There is cheese inside and it's served with mustard. It's a perfect hand-held food for a game.

I made my version with a vegan sausage and added Arvinda's Curry Powder to both my crepe batter and mixed it into the mustard, taking a subtle hint from the German tradition of currywurst. I added optional fillings for more flavour including red onion, green chili and cilantro. For a traditionalist, this may be a bit overboard but I tend to always opt for more flavour. Tasting this for the first time, I was impressed how delicious it was considering its simplicity.

I have to support the Croatian team too! :) I made a really quick snack of Tandoori Spiced Sunflower Seeds with Lime. Incredibly addictive and offering some good sustenance for a 90-minute game, I can see why this is a popular snack to eat at a soccer match in Croatia, or anywhere in the world for that matter.

These seeds are an amazing topper on any salad or delicious sprinkled on top of warm steamed vegetables, so keep that in mind too and consider making a double batch!

Now that the food is sorted out, cheers to both teams - and may the best one win!


GALETTE-SAUCISSE with a CURRY TWIST

Method of Preparation:

1) In a medium bowl whisk crepe ingredients together. Refrigerate for one hour.

2) Heat a non-stick skillet on medium-high. Add butter (or oil) and 1/2 cup of batter. Swirl batter around skillet to create a round crepe with even thickness. Cook until golden brown on both sides. Continue with remaining batter.

3) Mix ARVINDA'S CURRY POWDER into mustard.

4) To assemble, place sausage in crepe, top with cheese, red onion, green chili and cilantro, and drizzle with curried mustard. Roll and enjoy!

Yield = 12-14 crepes

Ingredients:

1 CUP buckwheat or soft whole wheat flour
1/4 CUP rice flour
2 CUP whole milk
2 eggs
1 TSP. salt
1 TSP. ARVINDA'S CURRY POWDER

6-8 (vegan) sausages, cooked
1 CUP grated cheese (of your choice)
1 small red onion, finely chopped (optional)
1 small green chili, finely chopped (optional)
1 TBSP. cilantro, finely chopped (optional)
1/4 CUP mustard
3/4 TSP. ARVINDA'S CURRY POWDER
 


TANDOORI SPICED SUNFLOWER SEEDS

Method of Preparation:

1) In a large skillet, heat oil on medium-high heat. Blend in ARVINDA'S TANDOORI MASALA.

2) Add sunflower seeds and gently fold in with spices. Garnish with a squeeze of lime.

Ingredients:

4 CUP sunflower seeds, slightly roasted
1 TBSP. oil
1 TBSP. ARVINDA'S TANDOORI MASALA
1 lime wedge

 

Tandoori Mapled Almonds

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Earlier this week as we "officially" transitioned into summer, I was thinking about satiating and healthy snacks to pack for long drives and day trips, something to stash in my purse for when I'm out and about or a nice bite to bring out for a gourmet picnic spread.

Always thinking about flavour, I selected Arvinda's Tandoori Masala because it pairs nicely with maple syrup. Whether on vegetables, tofu, paneer or salmon, Arvinda's Tandoori Masala makes a wonderful glazy marinade when mixed with maple syrup. And with Canada Day weekend upon us I'm definitely thinking 'everything maple'! 

You can also set these out in a small bowls when entertaining as a side nibbler alongside drinks on the patio. They go terribly well with a cold drink, maybe because they hit the notes of sweet, spicy and salty all in one bite. I suggest making one batch of cashews and one batch of almonds, just to mix up the textures.

I made a triple batch of these Tandoori Mapled Almonds. Store in an airtight container.  


TANDOORI MAPLED ALMONDS

Method of Preparation:

1) Preheat oven to 250F.

2) In a heavy bottom skillet, heat almonds on medium heat for a few minutes until gently toasted. Remove and set aside.

2) In the same skillet add pure maple syrup and blend in ARVINDA'S TANDOORI MASALA. Fold in almonds and sprinkle on tamari. Mix. 

3) Place coated almonds on a baking sheet and toast in oven for 15 minutes. Remove and cool before serving.

Ingredients:

1 CUP raw almonds (or raw cashews)
2 TBSP. pure maple syrup
1 TBSP. ARVINDA'S TANDOORI MASALA
1/2 TSP.
tamari

Happy Canada Day!

Tandoori Spiced Tofu on Greens with Grilling Vegetables

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If you've wanted to season tofu with a lot of flavour, try Arvinda's Tandoori Masala! Fantastic as a grilling marinade, all it takes is a bit of oil, add some sea salt to taste and mix in the masala. Rub onto extra-firm tofu (organic preferred) with a splash of lemon or lime juice for a touch of brightness and allow to sit in the refrigerator for at least an hour, if not for 2-3 hours. 

What I like about summer cooking is it's fresh, easy, flavourful and can be made in a pinch when you're looking for a quick meal. Bake in the oven, grill on the barbeque or even fry it in the skillet for the quickest method.

When done, it tops well on top of salad greens for a light lunch or stuff into a pita pocket with onions and tomatoes.

Honestly, it can be eaten on its own especially when fried up in the skillet! Be sure to cook well until the edges are crispy and golden, which makes the tofu even more delectable I would say. 


TANDOORI SPICED TOFU with GRILLING VEGETABLES

Method of Preparation:

1) In a medium bowl, add oil, ARVINDA'S TANDOORI MASALA, salt and lemon or lime juice. Mix. 

2) Fold in tofu and vegetables to marinate. Toss well and refrigerate for one hour.

3) Thread on soaked bamboo skewers. 

4) Cook on barbeque or bake in 400F oven for 15 minutes, turning over halfway through.

Ingredients:

350G tofu, cubed
1 red bell pepper, cubed
1 yellow bell pepper, cubed
1 small zucchinni, cubed
1/2 medium onion, cubed
6-8 bamboo skewers, soaked in water

MARINADE:
2 TSP. oil
2 TSP. ARVINDA'S TANDOORI MASALA
1/2 TSP. salt, or to taste
1/2 TSP. lemon or lime juice

Tandoori Spiced Cauliflower "Steaks" with Cashews & Creamy Makhani Sauce

I often make Makhani Paneer, a vegetarian version of the popular dish Butter Chicken which tends to be a 'treat' reserved for a special meal.

I realized the Creamy Makhani Sauce could be drizzled on any steamed or roasted vegetables for a decadently, delicious veggie main that's both filling and satisfying because of all the fibre content vegetables possess. 

For this recipe, I cut the cauliflower into "steaks" or thick slices and rubbed on Arvinda's Tandoori Masala with olive oil. It's optional, but you can add a squirt of lemon on the cauliflower before baking it. 

Add for the garnish, coarsely chopped cashews add a nice crunch and texture, elevating this main to a five star level!


TANDOORI SPICED CAULIFLOWER "STEAKS" with CASHEWS & CREAMY MAKHANI SAUCE

Method of Preparation:

1) Preheat oven to 425F. Mix olive oil with ARVINDA'S TANDOORI MASALA. Brush onto cauliflower on both sides and place on a baking sheet. Bake in oven for 20 minutes. Flip over and bake for another 10 minutes. Remove from oven to slightly cool.

2) CREAMY MAKHANI SAUCE: Heat oil on medium-high heat. Stir in crushed tomatoes and sift in chick pea flour. Whisk to create a smooth paste. Add ARVINDA'S BUTTER CHICKEN MASALA, sea salt and sugar. Stir and cook for a couple of minutes.

3) Stir in cream and thin out with water to desired consistency (if required).

4) Arrange cauliflower on plate and drizzle on Creamy Makhani Sauce. Garnish with cilantro and cashews.

Ingredients:
1 cauliflower head, trimmed and cut into "steaks" (slices)
2 TBSP. olive oil
1 TBSP. ARVINDA'S TANDOORI MASALA
sea salt, to garnish
1 TBSP. cilantro, to garnish
2 TBSP. raw cashews, coarsely chopped

CREAMY MAKHANI SAUCE:
1 TBSP. oil
¼ CUP crushed tomatoes
2 TBSP. chick pea flour
2 TSP. ARVINDA'S BUTTER CHICKEN MASALA        
½ TSP. sea salt
1 TSP. sugar
¼ CUP half-and-half cream
½ CUP water (optional)

Tandoori Spiced Taro Root "Fries"

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Recently, I've been hooked on taro root. Upon most of my visits to the Asian supermarket, the humble root always seems to make it into my shopping basket. Maybe that's because there's always such a large display in the produce section being a conspicuous root itself -- and large in size and hard to miss, it raises a certain level of curiosity. It's a 'curious' vegetable one could say!

As I was rummaging through the taro root pile in the Asian store last week, a curious woman asked me why I was buying it (meaning, what was I planning on doing with it!). She didn't know what it was or how to cook with it, so I explained I was making taro 'fries", cooking it just like a potato.

I actually didn't realize taro root is native to India (and parts of Southeast Asia), but recall seeing it in the markets in South India, as pictured below. Taro has a beautiful nutty flavour, a soft, creamy texture and takes in flavour quite nicely. I selected Arvinda's Tandoori Masala to add a bite of heat and fantastic spice flavour.

I discovered the taro root is high in fiber, lowers blood sugar levels and is high in vitamin C. Prepare the taro root by peeling it, chopping it and boiling it - just like a potato! Easy.

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TANDOORI SPICED TARO ROOT "FRIES"

Ingredients:
1 LB. taro root, cooked and julienned
1-2 TBSP. oil
1 TSBP. ARVINDA'S TANDOORI MASALA
2 TBSP. cilantro, finely chopped, to garnish
sea salt, to garnish

 

Method of Preparation:

1) Heat oil on medium-high heat. Add ARVINDA'S TANDOORI MASALA and blend well.

2) Add cooked taro "fries", coat well and cook for a few minutes until crispy.

3) Garnish with cilantro and sea salt.

Indian-inspired antipasto: Marinated Tandoori Bocconcini Bites

These Marinated Tandoori Spice Bocconcini Bites will add some holiday colours to your next party table.! Serve alongside cheese platters and antipasto items. Delicious they are, especially for those who like a bit of spice!

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MARINATED TANDOORI BOCCONCINI BITES

Method of Preparation:

1) In a bowl, mix olive oil with ARVINDA'S TANDOORI MASALA. Toss with bocconcini, cubed peppers and onions. Marinate for a couple of hours.

2) On a grill or sauté pan, slightly cook peppers and onions. Thread onto toothpicks with bocconcini. Garnish with a light sprinkle of flaked sea salt.

Ingredients:
18 bocconcini cheese balls (regular size)
1 TBSP. olive oil
2 TSP. ARVINDA'S TANDOORI MASALA
½ green pepper, cubed
½ red pepper, cubed
½ red onion, cubed
flaked sea salt, to garnish

TANDOORI SPICE CILANTRO BAKED CHIPS

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TANDOORI SPICE CILANTRO BAKED CHIPS

Method of Preparation:

1) Using a mortar and pestle or a mini food processor, combine olive oil, cilantro, mint and ARVINDA'S TANDOORI MASALA. Mix well until it is a fine paste. Set aside.

2) Line a couple of baking sheets with parchment paper. Preheat oven to 375F.

3) Using a mandolin, slice potatoes into paper thin rounds. 

4) Using a pastry brush, lightly oil each side of potato round with cilantro and tandoori paste. Place flat on parchment paper. Continue with all remaining potatoes.

5) Place baking sheets in the centre of the oven and bake for 12-15 minutes, until the potatoes are cooked and golden brown on the edges. Garnish with sea salt.

Ingredients:
1 LB. potatoes, about 2 large
1/8 CUP olive oil
1 CUP cilantro
¼ CUP mint
1 TSP. ARVINDA'S TANDOORI MASALA
sea salt, to garnish

Green Lentil Salad with Tandoori Raita Dressing

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This is a delcious green lentil salad with Tandoori Spiced Yogurt Raita dressing that we read about in Sweat Equity Magazine created by Chef Andrew Muto. It's delicious, hearty and full of protein. Flavour is right on and we used ARVINDA'S TANDOORI MASALA in the dressing. Full recipe on page 59.