Cauliflower Tikka Bites with Garam Masala Tomato Chutney

TikkaCauliflowerBites4.jpg

Here’s a #SuperBowlSunday snack with a Tikka Masala twist!

If you’re wondering what the word “tikka” means, it is simply the term to refer to “small pieces” of typically chicken and sometimes lamb, but can also refer to small pieces of vegetables that is marinated in a yogurt based marinade with a chili spice mixture.

In this case, I made TIkka Cauliflower Bites served with Garam Masala Tomato Chutney, of course without the yogurt marinade as it really isn’t necessary for these delicious little bites. The end result is all full flavour, a chili bite with some heat that is substantial enough for any Super Bowl Sunday party table.


CAULIFLOWER TIKKA BITES with GARAM MASALA TOMATO CHUTNEY

Method of Preparation:

1) Boil cauliflower florets until cooked for about 5-7 minutes. Drain.

2) Preheat oven to 425F.

3) In a bowl, whisk together chick pea flour, rice flour, ARVINDA’S TIKKA MASALA and salt. Add water and mix well. Coat cauliflower florets with batter.

4) Oil a baking sheet and place coated cauliflower on a single layer. Sprinkle with nutritional yeast. Bake for 20 minutes until crispy. Garnish with cilantro.

5) GARAM MASALA TOMATO CHUTNEY: Stir together ingredients together in a small bowl. Serve as a dipping sauce.

Ingredients:

1 small cauliflower head, cut into florets
1/8 CUP chick pea flour
1/8 CUP rice flour
2 TBSP. ARVINDA'S TIKKA MASALA
1/4 TSP. salt
1/8 CUP water
2 TBSP. oil
1/8 CUP nutritional yeast
2 TBSP. cilantro, chopped

GARAM MASALA TOMATO CHUTNEY
1/2 CUP
crushed tomatoes
1/2 TSP. garlic paste
1/2 TSP. ARVINDA'S GARAM MASALA
1/4 TSP. salt

MOVIE NIGHT SNACK: MASALA CHEVDO CEREAL MIX

Chevdo is a spicy Indian snack mix, which you can buy ready-made, available at Indian grocery stores. When we were kids, one of favourite snacks to eat with a good movie was my mother's homemade Chevdo. I remember my mom would labour a whole afternoon making Chevdo, which entailed frying peanuts, puffed rice, potato sticks, raisins and spicing it up with chili powder and a touch of sugar for sweetness.

My version is less labour intensive and healthier since it’s baked not fried. This is still one of my favourite snacks for a indoor movie night--and it tastes like the real deal!!

DSC_0007.JPG

MASALA CHEVDO CEREAL MIX

For this recipe, I typically select a natural cereal mix with no added sugar. I liked this one because it had different shapes including the checkers which are my favourite!

Method of Preparation:

1) Preheat oven to 275F.

2) Heat oil in a skillet on a medium heat. Blend in ARVINDA'S TIKKA MASALA and slightly fry for a minute. Add sunflower seeds, almonds and raisins and gently toast until they are golden. 

2) In a bowl toss sunflower seeds, almonds and raisins with cereal and spread so spices and oil coat cereal. Spread on a baking sheet.

4) Bake in oven for 15-20 minutes or until cereal is toasted. Allow to cool before serving. Store in an airtight container, will last for up to 3-5 days.

Ingredients:
2 TBSP. oil
1 TBSP. ARVINDA'S TIKKA MASALA
4 CUPS cereal mix
1 CUP raw sunflower seeds
1/2 CUP raw almonds
1/2 CUP raisins

Indian Spiced Popcorn

A spicy recipe for your next movie night in...

DSC_0155.JPG

INDIAN SPICED POPCORN

Method of Preparation:

1) In a large pot, melt ghee on medium heat. Add ARVINDA'S TIKKA MASALA and mix together. Add popcorn kernels and cover with lid. Turn heat to medium-high. Allow popcorn kernels to pop for a few minutes or until most have popped. Serve in a large bowl garnished with sea salt. Enjoy the film!

Ingredients:
2 TBSP. ghee
2 TSP. ARVINDA'S TIKKA MASALA
½ CUP popcorn
sea salt, to garnish

ALL THE PUMPKIN: Roasted Indian Spiced Pumpkin Seeds

We first posted this recipe on our original Teaspoon of Turmeric blog a few years back and we still get requests for this easy recipe, so I thought I would repost it here. Every year during Hallowe'en I'm always sure to reserve the pumpkin seeds and roast them with one of Arvinda's masalas.

The smell of pumpkin seeds from pumpkin carving alone is enough to make me want to roast them up with a touch of sea salt -- and of course a bit of spice! It really is a shame to waste something so good!


ROASTED INDIAN SPICED PUMPKIN SEEDS

Method of Preparation:

1) Soak pumpkin seeds in a bowl of hot water for 15 minutes. The pumpkin should easily fall off the seeds. Drain and pat pumpkin seeds dry.

2) Preheat oven to 300F. Line a baking sheet with foil. Set aside.

3) In a small bowl, add olive oil and stir in ARVINDA'S TIKKA MASALA. Blend and toss in pumpkin seeds. Coat well.

4) Spread on baking sheet and bake for 30 minutes. Cool before serving and enjoy as a spicy treat!

Ingredients:
pumpkin seeds from one large or medium pumpkin
2 TSP. olive oil
1 TBSP. ARVINDA'S TIKKA MASALA