HOT & SPICY LEMON-ORANGE MURRABO, an Indian-style spicy jam

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Sitting down to eat a vegetarian thali recently, I was reminded of a memorable meal I had in Mumbai many years back, with the most unforgettable homemade Murrabo. Murrabo (Murraba) is essentially an Indian-style jam that is both sweet and hot.

Being greeted with a full Indian vegetarian dinner served in a thali (stainless steel plate with small bowls for each item) our hostess, Meena Aunty pulled out her homemade lemon zest Murrabo. An impeccable balance of sweet, sour and hot, this condiment acted as “the equalizer”, neutralizing the spicier flavours on the plate into a sweet harmony. 

Most Indian meals are accompanied with chutneys and raita (a cooling yogurt with cucumber). Murrabo is one of those sweeter condiments that will balance out the many flavours found in an Indian vegetarian meal.

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HOT & SPICY LEMON-ORANGE MURRABO

Method of Preparation:

1) In a small pot, bring water to boil. Add sugar, lemon juice and whole spices. Stir until liquid is reduced and becomes a syrup. (You are looking for a “one thread” consistency also known as chasni).

2) Fold in orange and lemon zest and orange rind. Mix in chili powder, ARVINDA'S MADRAS MASALA and sea salt. Simmer for another 10-15 minutes, until orange rind softens and cooks.

3) Cool down mixture. Store in a sterile jar and store in refrigerator.

Ingredients:
5 oranges, zested
1 orange rind, finely cubed
2 lemons, zested
1 CUP water
¾ CUPraw cane sugar
juice of half a lemon
1-2 EACHARVINDA'S WHOLE SPICES
1 TSP. chili powder
1 TSP. ARVINDA'S MADRAS MASALA
½ TSP. sea salt

This Murrabo would make an ideal hostess gift!

A cooling yogurt condiment: Cucumber Madras Raita

Yogurt is integral to Indian cuisine and is often consumed in some form with every Indian meal–whether it’s in a drink like Lassi, in a curry itself or just eaten plain on the side.

For your next Indian meal, make this yogurt condiment known as Raita as a side condiment to temper the heat and add coolness to the palate. It really is a lovely complement alongside a spicy curry.

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CUCUMBER MADRAS RAITA

Method of Preparation: 

1) In a small bowl, add yogurt and stir in grated cucumber, tomato, red onion, ARVINDA'S MADRAS MASALA and salt.

2) Garnish with chopped cilantro.

Ingredients:
1 CUP yogurt
1/2 English cucumber, grated and drained
1/2 tomato, cubed (optional)
1/4 small red onion, cubed (optional)
1 TSP. ARVINDA'S MADRAS MASALA
1/2 TSP. salt or to taste
1 TBSP. cilantro, finely chopped
 

Green Salad Takeover: Madras Mapled Walnuts (for an amazing salad!)

Takeover a simple green salad with a spicy topping like these Madras Mapled Walnuts.

The best salads have lots of layers, textures and of course, a good crunch. I'm a fan of adding nuts to any salad, giving it a bit of heartiness and a quick protein boost.

But when I really want to get fancy, I always make Madras Mapled Walnuts which goes with almost any salad. I love the spiciness of every bite contrasting the greens with all the other veggies. The time investment is only about 10 minutes!

The perfect little spicy little topping to take an ordinary green salad to the next level! 


MADRAS MAPLED WALNUTS

Method of Preparation: 

1) Preheat oven to 275F. Line a baking sheet with parchment paper.

2) In a saucepan, melt ghee or butter. Add maple syrup and ARVINDA'S MADRAS MASALA and mix together. Cook for 3-5 minutes on medium-high or until maple syrup slightly bubbles and reduces. Add walnuts and coat well.

3) Spread walnuts onto baking sheet and bake in oven for 10-15 minutes or until slightly golden brown. Be careful not to burn walnuts. Top on your favourite salad! This will also add an Indian bite to a cheese platter.

Ingredients:

1 CUP walnuts halves, coarsely chopped
1 TBSP. ghee or butter
¼ CUP pure Canadian maple syrup
1 ½ TSP. ARVINDA'S MADRAS MASALA

 

Masala Kale Chips

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I love my kale and if you're looking to increase your daily kale quota...then make kale chips! They're so easy to eat and enjoy, especially spiced up with masala! Yum!


MASALA KALE CHIPS

Method of Preparation: 

1) Preheat oven to 350F. After 10 minutes turn oven off.

2) Finely chop kale. In a large bowl, combine cashews, ARVINDA'S MADRAS MASALA, oil, scallions and garlic. Mix together. Add chopped kale and toss, coating all leaves.

3) 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.

Ingredients:
1 head kale, washed and trimmed
1/4 CUP cashews, finely ground
2 TBSP. ARVINDA'S MADRAS MASALA
1 – 2 TBSP. oil
1 TBSP. scallions, finely minced
1 clove garlic, finely chopped