Tag

savoury

Terra vegetable chips ... & dip

“The preparation of good food is merely another expression of art, one of the joys of civilized living…”
Dione Lucas

Terra Chips might well have been the answer to my savoury cravings. Might also be the answer to fun and exciting snacking options especially for kids! As the weather cools down, as I travel a bit, there is always need to leave something nice, fun, different for the kids at home. They constantly feel peckish and there is only so much I can bake / cook! Last week I was in Bangalore for a shoot. Was quite happy to leave these beauties from Terra Chips as a treat for the hungry monsters that live at home!

Beets & Terra vegetable chips Yes I’ve bought a microwave gadget that allows me to make dehydrated chips at home from scratch. Yes I can and have made beet, sweet potato, apple chips at home. That was when I was a supermom and could do everything and more. Sadly, time flies and and energy doesn’t last forever. For times like these how wonderful to have on hand chips made from real whole vegetables! That’s Terra Chips for you, made up of all the fun and most colourful root vegetables you can think of. Each chip quite literally handcrafted with a unique character of it’s own.Terra vegetable chips Think the humble beet, exotic purple potato, much loved sweet potato, batata, bright carrot, earthy parsnip, kabucha, coconut, plantain and then think of all the great crisp taste you get in every bite. Our absolute favourites were the blue potato and sweet potato chips. I paired these colourful, almost fascinating beauties with a tomato & black truffle salt dip, and a garlicky quark & green onion dip. The quark dip is simple. Smooth whisked quark, extra virgin olive oil, minced garlic and salt. The other recipe is below. So much yumminess and such a great hit.Beets & Terra vegetable chips When you have vegetables this crisp, rustic and earthy with flavours that explode in your mouth, you know they’ve got it right. The kids had a brilliant time crunching through each, guessing which veggie it might have originated from, figuring out the spice mix. We had sea salt & Mediterranean in our lot, both equally good.Terra vegetable chips ... & dipThe colours have me fascinated, the camera working overtime, It’s hard to put either the camera or the bowl of chips down. I’ve always enjoyed dehydrated fruits and vegetables. These made with exciting roots that go beyond the humble potato have me smitten! Try these with either of these two dip, else with another favourite, the Persian Roasted Eggplant Walnut Dip on the blog.

Terra vegetable chips Tell me what your favourite dip to pair with these #TERRAadventures might be!

Tomato Black truffle Sea salt Dip
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Tangy and deeply flavourful, this dip keeps for long and goes well with chips. Use as a sandwich spread or pizza sauce too.
Servings Prep Time
2-4 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time
10 minutes
Tomato Black truffle Sea salt Dip
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Tangy and deeply flavourful, this dip keeps for long and goes well with chips. Use as a sandwich spread or pizza sauce too.
Servings Prep Time
2-4 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Heat oil in pan. Add green onion, celery and garlic. Saute until soft.
  2. Add the remaining ingredients and simmer gently until tomatoes are soft, pushing gently with back of spoon. Taste and adjust seasoning if required. an add a small dash of lime juice if desired.
  3. Cool and serve with chips
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 Chole Masala / Curried Spicy Chickpeas ‘Hard & dry, a chickpea is inedible. Hard & dry, a heart is unlovable.
Presoak it in dance, music & art.’
Khang Kijarro Nguyen

Chole Masala / Curried Spicy Chickpeas  the way my Mum makes them. Try as I might, my chole masala flavours are always different, the taste not quite not same. Must be a thing of the hand, the way she cooks them, but it’s a simple dish which makes me hungry for more. So now I let her make them for me which she gladly does.  Chole Masala / Curried Spicy Chickpeas Chole Masala / Curried Spicy Chickpeas  is a quintessential recipe from the Indian sub continent, one of the most popular perhaps. Every house has it’s own recipe, and you can keep them as spicy or light as you like. The Chole Masala / Curried Spicy Chickpeas are a meal in themselves, a treat for someone like me who would rather just enjoy them like a one bowl meal. Sliced onions to top them, finely sliced green chilies, a squeeze of lime juice, sometimes some crispies sneaked in! You get the drift!! 

Chole Masala / Curried Spicy Chickpeas My mother often calls me in a hurry to pick them up as she makes them, wanting us to enjoy them warm. Often as things go, I am out or in the middle of something. The good thing about her cholas are that she makes them in large quantities, and they taste even better after an overnight rest. All you need to do is reheat them and dig in! That’s just where this the latest addition to my kitchen is quite handy.Chole Masala / Curried Spicy ChickpeasThe Milton MicroWoW Casserole is microwaveable {dishwasher proof too} with stainless steel inside which makes it absolutely unique. It allows you to microwave your food and also retain heat of the food in the same casserole for 4 hours. Such an innovative concept; one we loved the minute we heard of it.

 Chole Masala / Curried Spicy ChickpeasLike me, if you set curd/yogurt at home everyday, this casserole doubles up as a curd maker. With winter around the corner, when I am constantly looking for warm spots for the curd to set, I think my search ends here! Until then, this is a great way to store ice cream for a short while. Seems to pack quite a punch, quite like the Chole Masala / Curried Spicy Chickpeas !My mum’s recipe is simple, and a little different from how I cook them.  Chole Masala / Curried Spicy ChickpeasMost of her recipes, like this one, are based on andaaz, or eyeballing of ingredients. A little of this, a pinch of that, toss something in. Oh did I forget that? Never mind, maybe next time. I’m sure it’ll taste fine, a little different perhaps. As all mothers cook, recipes are generally ‘taste as you go‘, and that’s the best way to cook really!

 Chole Masala / Curried Spicy Chickpeas

 Chole Masala / Curried Spicy ChickpeasI love the idea of new kitchen gadgets, cookware & bakeware, also the fact that there is so much creativity out there. I think the casserole is going to very handy & welcome in my kitchen as I’m out of home a fair bit too. The feeling that I’ve left the option of warm food for someone is comforting! How do you folk manage?

Choley Masala / Curried Spicy Chickpeas
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Chole Masala / Curried Spicy Chickpeas is a quintessential recipe from the Indian sub continent, one of the most popular perhaps. Every house has it's own recipe, and you can keep them as spicy or light as you like. This is my mums. Most of her recipes, like this one, are based on andaaz, or eyeballing of ingredients. A little of this, a pinch of that, toss something in.
Servings Prep Time
6-8 people 10 minutes
Cook Time
1.5 hours
Servings Prep Time
6-8 people 10 minutes
Cook Time
1.5 hours
Choley Masala / Curried Spicy Chickpeas
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Chole Masala / Curried Spicy Chickpeas is a quintessential recipe from the Indian sub continent, one of the most popular perhaps. Every house has it's own recipe, and you can keep them as spicy or light as you like. This is my mums. Most of her recipes, like this one, are based on andaaz, or eyeballing of ingredients. A little of this, a pinch of that, toss something in.
Servings Prep Time
6-8 people 10 minutes
Cook Time
1.5 hours
Servings Prep Time
6-8 people 10 minutes
Cook Time
1.5 hours
Ingredients
Chana Masala
Servings: people
Instructions
  1. Drain the overnight soaked chickpeas, wash well, and place in pressure cooker with enough water to cover them, about an inch over.
  2. Cook under pressure on simmer for a 45 minutes to an hour until soft and almost double in size.
  3. Meanwhile, add 1 tbsp mustard oil to a heavy bottom wok/kadhai.
  4. Add the sliced onions and fry until golden brown. Make sure they don't get dark brown or the flavour gets bitter.
  5. Add the ginger, green chilies or red chili powder if using, or both, chana masala and tomatoes.
  6. Saute over low heat until the tomatoes are mushy soft and leave oil.
  7. Add the cooked soft chickpeas and toss well to mix in masala, reserving the liquid for later. Add as much of the liquid as you like, stir well, adjust seasoning, turn the whole prep back into the cooker and give the chickpeas one more pressure. This will allow the spices/masalas to be absorbed by the chickpeas.
  8. Serve with naaan or rice. Or like me, serve in a bowl with a squeeze of lime juice, sliced onions, ginger, fresh coriander and some sneaked in crispies!
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Olive Oil Walnut Garlic Rosemary Foccacia

“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.”
Robert Browning

This Olive Oil Walnut Garlic Rosemary Foccacia is bursting with flavour, topped with everything I love and more. To get an even heartier bread, you could even double the toppings, maybe knead in some extra walnuts, olive and cheese through the dough after the first rise. These are thoughts that race through my head as I write, things I would definitely consider doing for my next artisan loaf. I know that will be sooner than later!

Olive Oil Walnut Garlic Rosemary FoccaciaThat’s just how good this bread was. As you might have noticed, I’ve been baking a lot more artisan bread of late. The recent Cheese Garlic Rosemary Eggless Brioche is another great bread, almost similar flavours, though that was cheesy good to the core! Then of course another favourite, the Wholewheat Garlic Oat Soda Breadrustic, moorish, earthy and wholegrain. While kneading dough is therapeutic and a lot of fun, I think I’ve become a little lazy.

Olive Oil Walnut Garlic Rosemary Foccacia I find myself turning to the trusted stalwart on my counter, the Kitchen Aid Stand Mixer. That paired with the great quality bakeware they offer makes the whole process so pleasing, so fuss free. Baking bread  is something I’m doing more and more, often wholegrain, sometimes part wholegrain. With dough making sorted out, the mixer kneading in the background, I reach out to flavours my bread might like.Olive Oil Walnut Garlic Rosemary Foccacia It’s often fresh herbs as they grow in my little patch, especially rosemary, as long as it lasts. This past harsh summer killed one of my two precious little plants; the second is kind of surviving. The other thing I like to add is nuts, walnuts in particular. Drizzled with olive oil, they toast up quite beautifully on top of the bread. The rest is pretty optional, whatever catches my eye really. Olives, sun dried tomatoes, mature cheddar, garlic, garlic greens, finely sliced mushrooms, sunflower seeds etc.Olive Oil Walnut Garlic Rosemary Foccacia Use herbs and nuts of your choice, play around with ingredients, but do make this. I think a sweet version with saffron and pistachio might work great here too. Maybe a grape foccacia. The recipe  results in a light, airy, easy to form bread, a dough which behaves beautifully if kept in the fridge overnight as well. Plenty of good quality extra virgin olive oil is key for a Olive Oil Walnut Garlic Rosemary Foccacia like this.Olive Oil Walnut Garlic Rosemary Foccacia

Olive Oil Walnut Garlic Rosemary Foccacia Nothing like  a bowl of salad and a crust of artisan bread. Once the weather gets cooler, maybe some soup to complete the meal. Until then, we’re just happy to keep it light with the Olive Oil Walnut Garlic Rosemary Foccacia & a Roasted Beet, Chickpea, Red Onion, Walnut Salad.

Eggless Wholegrain Almond Jaggery Oat Cookies Note: The beautiful ceramic ware is from a local ceramic artist, Anumita Jain, from Delhi. You can find her at A Clay Story. I think you’ll see a lot more of her art in my frames now, like in the Eggless Wholegrain Almond Jaggery Oat Cookies featured above {recipe coming soon}. Her pottery is very inspiring.

Olive Oil Walnut Garlic Rosemary Foccacia
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Nothing better than fresh home baked bread, and this Olive Oil Walnut Garlic Rosemary Foccacia is bursting with flavour. The Kitchen Aid Stand Mixer and their great quality bake-ware make baking breads so therapeutic, so fuss free. Use herbs and nuts of your choice, play around with ingredients, but do make this.
Servings Prep Time
2 loaves 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
2 loaves 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Olive Oil Walnut Garlic Rosemary Foccacia
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Nothing better than fresh home baked bread, and this Olive Oil Walnut Garlic Rosemary Foccacia is bursting with flavour. The Kitchen Aid Stand Mixer and their great quality bake-ware make baking breads so therapeutic, so fuss free. Use herbs and nuts of your choice, play around with ingredients, but do make this.
Servings Prep Time
2 loaves 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
2 loaves 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Ingredients
Servings: loaves
Instructions
Starter
  1. Place warm water, honey and yeast in bowl of stand mixer. Stir and leave for 5-10 minutes.
Garlic Rosemary Dough
  1. Add remaining ingredients to bowl of KA stand mixer fitted with dough hook. Stir to mix on speed 2, then knead for 5-7 minutes on speed 4 until the dough is smooth and elastic. Add a few spoons of wholewheat flour if the dough is too wet, or a tbsp or two of water if too dense. We are looking for a soft dough.
  2. Form into a ball, drizzle over with a little olive oil, cover the bowl with cling-wrap or a wet kitchen towel. Leave to rise in a warm, draft free place for an hour or two until doubled.
  3. Preheat oven to 200C.
  4. Divide dough into 2, knock back a little and make 2 balls. Flatten gently into the base of a lightly oiled round baking tin. I used the Kitchen Aid non stick 9" pie pan. All their bakeware is excellent.
Topping
  1. Make indents into the surface, generously pour over extra virgin olive oil, allowing it to get into the indents.
  2. Scatter fresh rosemary, walnuts, olives and Himalayan pink rock salt over the top.
  3. Drizzle a little more extra virgin olive oil over.
  4. Leave covered with a kitchen towel until the oven preheats.
  5. Bake for approximately 30 minutes until golden brown and done. Serve warm or at room temperature.
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