Bombay Shake Red Chilies Avocado Hummus

Bombay Shake Red Chilies is the perfect addition to any hummus dip, lending chili and garlic bites...and a lot of flavour!

This hummus recipe is an Indian-Mexican fusion between the Bombay Shake Indian spices and the avocado, chunky tomatoes, cilantro garnish, and a good squirt of lime or lemon juice.

Always a great dipper for veggies or flatbreads or really delicious as a spread in a vegetarian sandwich. 

I make at least one variation of hummus weekly, having it ready for weekday lunches and snacks. If you like flavour and a bit of heat try the Bombay Shake Red Chilies. For a milder and garlicky option, try Bombay Shake Garlic.

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BOMBAY SHAKE RED CHILIES AVOCADO HUMMUS

Method of Preparation:

1) In a food processor, puree chick peas, avocado, olive oil, lemon juice, BOMBAY SHAKE RED CHILIES and sea salt, to taste.

2) Mix in tomato and garnish with cilantro. 

Ingredients:
2 CUPS chick peas, drained
1 ripe avocado, chopped
1 tomato, cubed
2 TBSP. olive oil
1 TSP. lime or lemon juice
1/2 TSP. BOMBAY SHAKE RED CHILIES (or to taste)
sea salt, to taste
2 TBSP. cilantro, chopped, to garnish

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

Curried Cilantro Deviled Eggs with Garam Masala

An easy and simple appetizer for any holiday table, guests will be happy with this for not only its protein but also for its flavour. Arvinda's Curry Masala delicately spices up the filling and Arvinda's Garam Masala finishes it off with a touch of warmth. 

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CURRIED CILANTRO DEVILED EGGS with GARAM MASALA

I like these to look rustic, so I just used a teaspoon to spoon into each egg half. Arrange on a platter and garnish with a sprinkle of Arvinda’s Garam Masala, red pepper, red onion and a cilantro leaf.

Method of Preparation: 

1) In a bowl, finely mash hard-boiled egg yolks. Combine with mayonnaise and mix well. Add cilantro, red onion, ARVINDA'S CURRY MASALA, mustard, ARVINDA'S GARAM MASALA. Season with sea salt, to taste. Garnish with red pepper, red onion and cilantro leaves. Yield = 24 pieces.

Ingredients:
12 eggs, hard-boiled, shelled and sliced in halves
1/2 CUP mayonnaise
1/4 CUP cilantro, finely chopped
1/4 CUP red onion, finely chopped
2 TSP. ARVINDA'S CURRY MASALA
2 TSP. dijon mustard
1/2 TSPARVINDA'S GARAM MASALA
sea salt, to taste
Garnishes: red pepper brunoise (small dice), red onion finely sliced, cilantro leaves

 

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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!!

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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

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

Listen up runners: Here's a healthy power running treat

Arvinda’s Orange-Almond Chai Running Balls first appeared in the March/April 2010 issue of Canadian Running Magazine and later in their cookbook! They're perfect as a long-run power treat or as a post-workout recovery snack.

Any workout exceeding one hour in length, requires fuel recovery — usually in the form of sugar or glucose. Many runners use gels or syrups as an easy digestible way to raise energy levels. This was something I never enjoyed as a long distance runner as it often gave me a case of nausea. Pure sugar, often with additives and preservatives, how healthy is that? I realized bringing my own homemade running treat was a tastier and healthier option.


ARVINDA'S ORANGE-ALMOND CHAI RUNNING BALLS

Method of Preparation: 
1) In a medium-sized bowl, add almond butter and mix well. If consistency is stiff, warm up slightly in the microwave or on the stovetop. Add remaining ingredients and mix well.

2) Chill in refrigerator for 15–20 minutes. 

3) Roll into balls slightly smaller than walnuts. Place remaining coconut in a small bowl. Dust with coconut to garnish. Store in the refrigerator. Yield = 40 pieces.

Ingredients:
1 CUP organic almond butter
½ CUP raw honey
½ CUP almonds, finely chopped
½ CUP hemp seeds
¼ CUP chocolate protein powder
(whey or plant-based)
¼ CUP flax seeds
¼ CUP dried cranberries or raisins
¼ CUP dates or prunes, finely chopped
¼ CUP dry unsweetened coconut + extra
       ½ CUP for dusting
1 TBSP. cocoa powder
1½ TBSP. ARVINDA'S CHAI MASALA
zest of an orange

These little power balls are perfect for a run, hike or post-workout treat. Now it’s time for a run. See you on the trails!

Indian Spiced Popcorn

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

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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

Curried Oven Roasted Potato Wedges

Sometimes I get a craving for something spicy, satiating and potato-like! After deciding it's a better choice to skip the deep-fried snacks, I opt to make these oven roasted crispy curried potato wedges that could also be a tasty side for a meal.

Sweet potatoes are equally suitable for this recipe. Serves well with a yogurt condiment.

Make sure you bake these until crispy - and you'll be well sastified with this choice!


CURRIED OVEN ROASTED POTATO WEDGES

Method of Preparation: 

1) In a pot, add potatoes, 1 tsp. salt and cover with water. Parboil potatoes for 7-10 minutes. Drain. (Potatoes should be slightly firm).

2) Preheat oven to 450F and line a baking sheet with foil. Dip: In a small bowl, combine yogurt, mayonnaise, ARVINDA'S GARAM MASALA, sea salt and crushed garlic. Mix well.

In a medium bowl, mix together olive oil and ARVINDA'S CURRY MASALA. Coat parboiled potatoes with mixture. Arrange coated potato wedges on baking sheet. Bake in oven for 15 minutes. Turn wedges over and bake for another 5 minutes. Garnish with sea salt. Serve with dip. Serves 2.

Ingredients:
1 LB. potatoes, peeled and cut into wedges
1 TSP. salt
2 TBSP. olive oil
1 TSP. ARVINDA'S CURRY MASALA (add 2 tsp. for hotter)
sea salt, to garnish

Arvinda’s Garam Masala Yogurt Garlic Dip
1/4 CUP yogurt
1/4 CUP mayonnaise
1/4 TSP. ARVINDA'S GARAM MASALA
1/4 TSP. sea salt
1-2 garlic cloves, crushed

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