Cauliflower Tikka Bites with Garam Masala Tomato Chutney

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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

Kale Onion Pakoras (gluten-free & vegan)

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I'm not quite sure why one would buy frozen Pakoras when you can easily make them in less than 20 minutes! You heard me right. 20 minutes (or less!).

The ingredients are simple and you may already have them in your pantry. All that's required is a mixing bowl, then add the dry ingredients, kale and onion and a bit of water to create a thick batter, then shallow deep-fry...and voila, you have steamy hot Pakoras ready to be eaten, hot on the spot!

This is the only way to eat them in my opinion. Hot. Fresh. And right out of the fryer!

If you're looking for something to pair with your beer this St. Paddy's Day, this is your shortcut to something mouthwatering, homemade and loaded with flavour. And the bonus is that it's quite beautifully green too!


KALE ONION PAKORAS

Method of Preparation:

1) In a mixing bowl add chick pea flour, ARVINDA'S CURRY MASALA, sea salt, fennel seeds from ARVINDA'S ESSENTIAL WHOLE SPICES KIT and baking soda. Whisk together to get rid of any lumps.

2) Add water to create a smooth batter. Mix in onion, kale and cilantro (optional). 

3) Line a plate with paper towel and set aside. Heat 1 cup of oil for frying in a small wok or deep frying pan on medium-high heat. Fry pakoras a few at a time for a few minutes, turning to cook evenly until golden brown in colour. Drain on paper towel and serve hot.

Yield = 12-14 medium sized pakoras.

Ingredients:
1 CUP chick pea flour, sifted
2 TSP. ARVINDA'S CURRY MASALA
½ TSP. sea salt
¼ TSP. fennel seeds from ARVINDA'S  ESSENTIAL WHOLE SPICES KIT
¼ TSP. baking soda
¼ CUP water, add extra 1 TBSP. if necessary
1 CUP green kale, finely chopped
½ small onion, finely chopped
2 TBSP. cilantro, finely chopped (optional)

 

 

 


These Kale Onion Pakoras also serve well with a cup of Masala Chai. Enjoy and wishing you much luck on this St. Patrick's Day! :)

Christmas Chai Snow Crescents (Eggless & Gluten-Free)

This year we made most of our Christmas cookies gluten-free. We love them because they're light and crispy, and they've been a hit amongst all our guests so far.

This season we doubled the batch, stored the dough in the freezer and baked these cookies as we needed them so they're always fresh and crispy on the day of serving them.

If you haven't done your holiday baking as of yet, try making these Christmas Chai Snow Crescents which are easy, delicious and festive to cheer up any Christmas dessert table!

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CHRISTMAS CHAI SNOW CRESCENTS (EGGLESS & GLUTEN-FREE)

Method of Preparation:
1) Line a baking sheet with parchment paper. Preheat oven to 325F.

2) In a large bowl, cream butter with sifted icing sugar. Add ARVINDA'S CHRISTMAS CHAI MASALA (or ARVINDA'S CHAI MASALA) and almond extract and mix. Sift in flour and mix. Fold in ground almonds.

3) Take a small ball of mixture and roll between palms of the hand to form a cresent. Continue with remaining mixture.

4) Bake for 15 minutes in the oven or until slightly golden brown. Cool on wire rack. To garnish cresents, dip into icing sugar to create a festive snow finish.

Ingredients:
½ CUP butter
½ CUP icing sugar + extra for ‘snow’ finishing
1 TSP. ARVINDA'S CHRISTMAS CHAI MASALA (or ARVINDA'S CHAI MASALA)
1 TSP. almond extract
1 CUP gluten-free flour mix
½ CUP blanched almonds, finely ground