Indian Arancini (GF, Vegetarian)

Indian Arancini (GF, Vegetarian)

Arancini

This is a fusion of my Italian and Indian heritage. Think about it as an Indian Tikki and Italian Arancini doing a little dance with the spice from the Tikki kissing the melted cheese from the Arancini.

Mr B told me that Arancini in fact isn’t the name of the dish, but what the dish looks like, a little orange. Cute right?!

I served it at my American Classics with an Indian twist dinner party and Mr B’s classic American friends loved. Quite honestly, Mr B’s American friends, love anything with melted cheese or spice, but what better to do than combine them.

Ingredients

  • 300g potatoes
  • ½ tsp. red chilli powder
  • ½ tsp. coriander powder
  • ½ tsp. cumin powder
  • ½ tsp. minced ginger
  • ½ tsp. minced garlic
  • 2 tbsp. corn or rice flour
  • 1 egg white
  • 3 tbsp. coriander leaves, finely chopped
  • Salt to taste
  • 3 tbsp. Mozzarella
  • 1 cup gluten free breadcrumbs
  • Oil for frying

Method

  • Peel and cook the potatoes until you can put a knife straight through, then leave to cool. Once cooled, grate
  • Add the spices, salt, egg white and flour, mix well
  • Put a tbsp. of the potato mixture in your palm and flatten, take a little piece of the mozzarella and place in the middle. Close the potato around it
  • Roll in the breadcrumbs
  • Place on a baking tray lined with greaseproof paper and place in the fridge for 5 minutes to firm
  • Heat your oil to 350f and fry until golden
  • Serve with tomato or coriander chutney
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Paneer/Tempeh Lollipop

Paneer/Tempeh Lollipop

IMG_9898

This was a canapé that I served at my Indian Fusion Tapas party

It can be made using paneer or tempeh if you want to make a vegan version. It is super easy and fun visually – we all have a little artist in us, trying to get out!

You can also increase or decrease the spice levels, depending on who is coming to dinner. Mr B likes the highest spice levels possible and if he had it his way, this dish would be just a chill pepper covered in sesame seeds!

Ingredients

  • 1 block paneer/tempeh, cut into rectangles
  • 1 tsp. coconut oil
  • 2 tbsp. organic ketchup
  • 1 tsp. Sriracha
  • ½ tsp. tamari
  • 2 tbsp. white sesame seeds, lightly toasted
  • 2 tbsp. black sesame seeds
  • Hand full of bamboo skewers

Method

  • Cut the paneer/tempeh into rectangles, important for the sesame layering
  • Mix the ketchup, Sriracha and tamari, marinate the paneer in the mixture for 10 minutes
  • Heat the oil and sear the marinated paneer/tempeh on all sides
  • Let cool and place on bamboo skewer
  • Paint with leftover marinade to act as an adhesive
  • Sprinkle white sesame seeds on half the piece, turning as you go
  • Do the same with the black sesame seeds
  • Serve as a lollipop for a fun canapé

Roasted Romanesco with Garlic, Sage Crumbs (GF, DF)

Roasted Romanesco with Garlic, Sage Crumbs (GF, DF)

Cauliflower and Sage Crumbs

This is a stunning dish, fragrant, tasty, textured and healthy

I have a lot of fun cooking vegetables as sides to my southern Italian in-laws dishes. I can not make what would be perceived as a main dish, as it would be seen as disrespectful, even in my own house and since I don’t want to end up sleeping with the fishes, I choose to make vegetable accompliments that I think might compliment the food

This is one such dish, which I made with garlic and sage so as to stay within the Italian lane to compliment the beautiful muscles and shrimp that my in-laws made

Mr B was super happy to see everyone in the kitchen in harmony whilst he sat back and enjoyed his fathers homemade wine

You could use pretty much any cauliflower or vegetable for this recipe. I like Romanesco for its beautiful Fibonacci spirals, its nuttiness and textured crunch!

Ingredients

  • 1 head Romanesco (core and cut into florets)
  • 2 tbsp. olive oil or coconut oil
  • 2 tbsp. vegan or normal butter
  • ½ cup gluten free breadcrumbs
  • 1 tsp. minced garlic
  • ½ cup. minced sage
  • Sea Salt
  • Pepper

Method

  • Preheat your oven and get a casserole dish ready
  • Place the florets in a bowl with the oil and a generous pinch of salt and pepper
  • Roast for 10-15 minutes until they start to brown at the edges
  • Whilst the cauliflower is roasting, add the butter to a pan on a low heat, add the breadcrumbs and garlic and stir to coat, cook for a few minutes and stir the sage in 30 seconds before finishing
  • Remove from the heat and cover the cauliflower
  • I take it straight to the table, steaming hot and serve it straight from the casserole dish

Methi Matar Malai (GF, DF)

Methi Matar Malai (GF, DF)

Mattar Malai

This is a beautiful fragrant vegan curry from the north of India. It is made with Methi, which is Fenugreek, Malai which is cream, which I substituted for tofu cream and Matar which is green peas

It is a beautifully balanced dish, due to the bitterness of the Fenugreek and sweetness from the onions, almond milk and sugar

Fenugreek is good for liver function, cholesterol and digestion and is therefore used a lot in Indian and Ayurveda cooking

‘When diet is wrong, medicine is of no use, when diet is correct, medicine is no need’

I served these as a canapé at my Indian inspired dinner party, but it is good with rice or a flatbread also

Ingredients

  • 2-3 cups of Fenugreek/Methi
  • 1 cup cooked peas
  • 1 cup tofu cream cheese
  • ½ cup almond milk
  • 1 tsp. garam masala
  • 2 tbsp. coconut oil
  • 1 tsp. sugar
  • Salt to taste
  • Chopped coriander
  • 1 cup chopped onions
  • 1 tsp. cumin seeds
  • 5 garlic cloves
  • 1 inch ginger, chopped
  • 1 chilli, chopped
  • ¼ cup cashew nuts

Method

  • Blend the onions, cumin, garlic, ginger, chilli and cashew nuts into a smooth paste
  • Heat the oil and fry this mixture for 5-10 minutes until the raw taste is gone
  • Add the fenugreek, cook for 2/3 minutes
  • Add ½ cup almond milk, mix well and cook for 3-5 minutes
  • Add the cooked peas, tofu cream cheese, garam masala, salt, sugar, mix well and cook for 5 minutes on a low flame
  • Garnish with the coriander leaves and serve with roti, rice or in tart cups as a fun canapé

Chicken 65 (GF, DF)

Chicken 65 (GF, DF)

Fried Chicken

This is an amazingly addictive dish and very popular at my Indian Inspired dinner party. It is real mash up of flavours, with spiced chicken and cooling yogurt or my favourite way of serving, with a little smoked maple syrup glaze for contrast

I don’t usually cook much meat and when I do, it is organic, free range and listens to opera when indoors, but fried chicken is such a classic in the USA that I had to give it a go. I did a cauliflower version (Gobi 65), which I will post another week

Mr B liked both versions and noted that it was the spicing and contrast of flavours that really elevates either one

Go Mr Foodie B!

Ingredients

For the chicken marinade

  • 1 tbsp. chilli powder/smoked paprika (dependent on spice preference)
  • ½ tsp. ground coriander
  • 1 tsp. garam masala
  • 1 tbsp. lemon juice
  • 2 cloves garlic, crushed
  • 1 inch piece of ginger, grated
  • Salt and pepper to taste
  • 6 boneless, skinless chicken thighs

For the coating

  • 4 tbsp. cornstarch
  • 4 tbsp. rice flour
  • 5 tsp. chilli powder
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 egg, beaten
  • Neutral oil, for frying

For the yogurt sauce

  • ¼ cup. Almond yogurt
  • ½ tsp. cumin
  • 1 clove garlic, crushed
  • Salt and pepper to taste

For the smoked maple syrup glaze

  • ¼ cup. Maple Syrup
  • Pinch of smoked salt, to taste

Method

  • Cut the chicken into bite size pieces
  • Whisk together the marinade ingredients and cover the chicken, allow to sit for at least an hour/overnight if possible
  • To make the seasoned coating, stir together the coating ingredients and place in a bowl, beat the egg and place in another bowl
  • Heat the oil in a deep pot to 375f. Dredge the chicken pieces in the egg, then in the coating. Carefully deep fry the pieces, 4-5 minutes each
  • Remove from the hot oil, using a slotted spoon and drain on a paper towel lined plate
  • To make the yogurt sauce, whisk together the yogurt, cumin, garlic, salt and pepper
  • Serve on the side or stir fry with some curry leaves
  • Instead of the yogurt sauce, I like to brush the chicken with smoked maple syrup, giving a spicy, smoky, sweet flavour
  • Either way is great

 

Kimchi Quinoa StirFry (GF, DF)

Kimchi Quinoa StirFry (GF, DF)

Kimchi Quinoa Stirfry

I saw this in Bon Appetite and it just sang to me! A recipe with tamari, sesame oil, kimchi and Quinoa, some of my all time favourite ingredients! It’s an easy recipe and has a double helping of protein with the egg and Quinoa.

Kimchi is great for your digestion, as it is fermented, another wisdom passed down through generations

I use normal Kimchi for me and mama’s extra spicy Kimchi for Mr B

Happy Spring!

Ingredients

  • ½ cup Kimchi, plus 3 tbsp. of juice from the jar
  • 4 scallions/spring onions
  • 2 tbsp. coconut oil
  • 2 eggs
  • 1 medium carrot, cut into matchsticks
  • 2 cups Quinoa
  • 2 tsp. tamari
  • 1 tsp. sesame oil
  • 1 tsp. white sesame seeds, lightly toasted
  • 1 tsp. black sesame seeds

Method

  • Squeeze kimchi over a small bowl to catch the juices. Top up if you need more to make it up to the 3 tbsp.
  • Chop the kimchi, set aside
  • Cut dark green tops of the onions and thinly slice, set aside
  • Thinly slice the white and pale green parts and set aside
  • Heat the coconut oil in a large non-stick frying pan
  • Crack the eggs into the pan and fry until the white is solid and the egg is crispy around the middle, c. 5 minutes. Transfer to a plate
  • Add the carrot and cook until soft, c. 2 minutes
  • Add the green and white parts of the onions and kimchi and cook until golden, c. 3 minutes
  • Add grains, tamari, sesame oil and the kimchi juice, cook until well mixed
  • Taste and season with salt and pepper

To serve, top with the egg and black and white sesame seeds

Spinach Paneer (GF)

Spinach Paneer (GF)

Spinach Paneer

The word Paneer is of Persian origin and is used to refer to any type of cheese. Paneer is normally homemade by Indian families, boiling whole milk and adding some lemon juice. My Grandma tried several attempts to make Paneer using Soya Milk and Almond Milk, but it didn’t work, so this is a vegetarian recipe using full fat dairy paneer and is dedicated to my brother

My brother loves Paneer and will eat it, in pretty much any form. This paneer dish is packed with amazing healing spices and antioxidants from the spinach and thus is a complete meal full of your veggies and protein. I hope you love it, a much as I love you, Mr D!

Ingredients

  • 1 tsp. turmeric
  • ½ tsp. cayenne
  • ½ tsp. salt (to taste)
  • 3 tbsp. coconut oil
  • 12 ounces paneer
  • 16 ounces spinach
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 inch ginger, chopped
  • 3 cloves garlic, minced
  • 1 chilli (deseeded)
  • ½ tsp. garam masala
  • 2 tsp. coriander powder
  • 1 tsp. cumin powder

Method

  • In a bowl mix the turmeric, cayenne and salt and paneer, make sure the pieces are well covered
  • Heat half the oil and pan fry until at least golden on a couple of each side, set aside
  • Steam the spinach in a little broth, let cool and blend
  • Add the remaining oil to the pan, add the onions, tomato, chilli, ginger and garlic and cook until the onions are soft and starting to caramelize
  • Add the garam masala, cumin, coriander continue to cook until the spices are well incorporated, c. 5 minutes
  • Add the spinach, combine and cook for another 5 minutes
  • Add the paneer and continue to cook, make sure well combined and try not break the paneer pieces as you mix
  • Serve hot with rice or roti