Chickpeas with Roasted Cumin Masala

Nita Sharda, Carrots and CakeHey, do you know what’s coming up? Diwali! November 11th marks the date for the “festival of lights,” which is celebrated all throughout India. Simply put, Diwali symbolizes the victory of light over dark, good over evil, and knowledge over darkness.

When our Lord Rama returned to his kingdom after defeating a demon, villagers lit oil lamps to welcome him home. On that same note, we celebrate Diwali by lighting candles, oil lamps and turning on household lights.

As a first-generation South Asian Canadian woman (what a mouthful!), I’m trying in my own way to develop our family tradition around this holiday. I have such fond memories of gathering around with my family listening to my mom recite a portion of the Ramayana (a Hindu scripture). If we were lucky, we would each get a small sparkler to dance around with.

Since I’m only starting to really experiment with Indian cooking as of late, I wanted to develop a recipe; something simple that I could make every year for Diwali for our family feast. So, you may ask, what did I come up with? Chickpeas with Roasted Cumin Masala! The magical ingredient in this recipe is the roasted cumin (how good does that sound?). It’s pretty easy to spend 15 – 30 minutes roasting a batch of cumin ahead of time, and this way you can incorporate it into other dishes.

How to become a cumin seeds roasting expert:

  1. In a nonstick pan add 1/3 cup of cumin seeds and roast at low-medium heat until they are a dark shade of brown and fragrant. It’s important to keep a watchful eye on your seeds to prevent them from burning. Tip: I find on my gas range it takes me about 15 – 20 minutes at a low setting to get the perfect roast.
  2. Immediately remove from heat and let it cool.
  3. Grind into fine powder using a coffee grinder or mortar and pestle.
  4. This can be stored in an airtight container for several months.

Now, you may need to visit a local Indian grocer or head down the ethnic aisle at a large grocery store chain to find Chat Masala and Tamarind Sauce. I use Chat Masala in a number of other dishes; actually, my husband loves a sprinkle of this spice mixture over his pizza! Adding Tamarind Sauce is completely optional. It will add a sweet and tangy flavor to the dish. I tend to go without this sauce but you may very well prefer it!

Nita Sharda

Here are some step by step photos I included, you know, just to help ya’ll out!

Nita Sharda, Carrots and CakeNita Sharda, Carrots and CakeNita Sharda, Carrots and CakeNita Sharda, Carrots and Cake

Okay, okay. On to the recipe but first,

A very Happy Diwali to you and your family. 

Nita Sharda

If you’d like to send your friends or family a custom Happy Diwali card visit Evite to peruse through their beautiful selection of customized cards.When planning an event, Evite is a great way to get friends and family together and we all know: life’s better together!  To add, Evite is providing an exclusive offer for Carrots and Cake readers to send 15 free Premium Thank You cards.  Use promo code: NSTHANKYOU15  (good through 11/30/15).

Okay, okay. The recipe! 

 

Chickpeas with Roasted Cumin Masala
 
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Serves: 4 - 5
Ingredients
  • 2 tbsp canola oil
  • 1 medium onion, sliced thinly into rings
  • 1 tsp whole cumin seeds
  • 2 cloves garlic, minced
  • 2 19oz canned chickpeas, rinsed (preferably no added sodium)
  • 1 ½ tsp turmeric
  • 1 tsp each salt and black pepper
  • 1 - 3 tbsp ground roasted cumin (I prefer to use 2 tbsp)
  • 1 tbsp chat masala
  • 1 bay leaf
  • 3 roma tomatoes, diced
  • Juice from ½ lemon
  • 1 tbsp tamarind sauce or chutney (optional)
Instructions
  1. In a nonstick fry pan or wok, heat canola oil with cumin seeds and onion over low-medium heat.
  2. Cook onion rings for 5 – 7 minutes or so until they become soft and translucent.
  3. Add in garlic, chickpeas and remaining spices. Stir the mixture to ensure chickpeas are coated well. After another 5 minutes add in diced tomatoes and squeeze juice from ½ lemon into the mixture. Stir to combine.
  4. Cook mixture until tomatoes have softened (but not mushy), about three more minutes. At this stage you may add in tamarind sauce if it's available to you.
  5. Serve over rice, with naan or with roti.

Nita Sharda

A very Happy Diwali to you!

This post is part of a sponsored campaign on behalf of the South Asian Bloggers Network  for Evite and I have received compensation for this post. All opinions are my own.

                 – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

#GNI India Style: Indian Chilli Tofu

Nita Sharda, Carrots and CakeHello! My oh my, it has been some time since my last post (insert *nervous laughter*) but that truly goes to show how ridiculously-out-of-control and crazy-busy this past summer was for myself and my family. Early on I had a chance to travel to the USA (Vegas, New York and Washington) and then my husband and I were knee deep moving into our brand, spankin’ new home. The boxes are unpacked but I’m left to slowly turn this sterile house into something that can feel more like home. 

To kick off my return to “the blog” I’m sharing a meatless recipe that features tofu—a pressed soy product loaded with fibre, anti-inflammatory isoflavones, healthy fats and lean protein. All good things. Tofu is a product that I often use in Indian cuisine to replace paneer (a traditional cheese). This is especially helpful for when I’m trying to bump up the protein content of my meal. If you’re new to tofu you might be scared but I’m here to tell you shouldn’t be!  Try tofu a few different ways before you really pull out the verdict, like in this Spiced Tofu Briyani.

The recipe for this chilli tofu was developed alongside my aunty who first introduced me to the dish as “Chilli Paneer”. It’s fairly heavy on using bell peppers but you could also substitute other veggies such as sliced mushrooms or peas. Let me know what you think!

By the way…this is the kind of dish that tastes even better the next day.

Nita Sharda, Carrots and CakeNita Sharda, Carrots and Cake

Indian Chilli Tofu
 
Ingredients
  • 1 brick of extra firm tofu, chopped into ½" pieces
  • 3 tbsp canola oil
  • ½ tsp whole cumin seed
  • 1 medium sized onion
  • 1 tbsp ginger, minced
  • ¼ tsp salt
  • ¼ tsp chilli (or more as tolerated)
  • ½ tsp black pepper
  • 1 tsp turmeric
  • 3 bell peppers, diced in 1 inch pieces (use yellow, green and red)
  • 1 ¼ cup crushed, canned tomatoes (preferably reduced sodium)
  • 1 tsp sugar
  • ½ cup water
  • ¼ tsp ground cumin (preferable toasted)
  • 2 tbsp fenugreek *optional
Instructions
  1. Place oil in a shallow pan (wok style) turn up the heat to medium. Once heated, add in cumin seeds. Be careful not to burn them!
  2. Add in onion. Once translucent, about 5 – 6 minutes, add in ginger and peppers.
  3. Add in spices: salt, chili, black pepper and turmeric.
  4. Cook for another 5 minutes until peppers are slightly tender but still crunchy!
  5. Pour in crushed tomatoes, sugar and water (water is added to create more of a saucy consistency; if you’re not a saucy person then you can omit this).
  6. Add ¼ tsp ground cumin and 2 tbsp fenugreek.
  7. Turn heat to a low simmer. Add in your cubed tofu, stir gently and be careful not to over mix. Cover your pan and simmer on a low temperature for 10 – 12 minutes. This allows all the flavor to meddle.
  8. The color should be bright and vibrant!
  9. Serve with roti, naan or rice. Best served with a side of plain yogurt.

Nita Sharda, Carrots and Cake

Pardon my reach!

Before you leave, check out this fun stop motion video about the girls night in I hosted, trust me you, you’re going to want to see it! It’s pretty darn cute if I don’t say so myself!

– With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

#GNI Indian Style: Kaju Korma Sauce (vegan)

Up close and personal with this kaju korma.

Up close and personal with this kaju korma.

If you’ve found your way to this recipe post, consider yourself lucky. I was so thrilled to have Courtney Rae (The Fig Tree blog) bring her version of a vegan “butter chicken” sauce to the party I hosted. I asked Courtney if there was a way we could use her recipe as a dip to dunk roasted cauliflower. It’s a leaner take on traditional gobi pakoras (deep friend cauliflower). Courtney was up for the challenge and brought her A-game! We even saved a portion for the rest of my family to try. A.M.A.Z.I.N.G.

The beauty with this kaju korma recipe is it’s versatility. For the girls night we enjoyed it as a dip but it can also be used as a sauce on top of chicken breast, a white fish or even roasted tofu chunks with a side of rice. Please people. Try it, eat it, love it, share it. It’s that good.

Nita Sharda, Carrots and Cake

The perfect garnish, cilantro.

Nita Sharda, Carrots and CakeNita Sharda, Carrots and CakeHi Courtney! (yup, that’s her in the sweet purple dress) – thanks again for sharing your recipe with the world. *note: if you don’t have a chance to soak the cashews overnight or you don’t have a high-powered blender, simply bring a small pot of water to a boil, add cashews and simmer for about 10 minutes. They will be soft enough to blend into a smooth consistency regardless of the blender.

And now, enter drumroll…

5.0 from 1 reviews
Kaju Korma Dip (vegan)
 
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Author:
Cuisine: Indian
Serves: 4 - 6
Ingredients
  • 1 block of pressed tofu or extra firm tofu, cubed
  • 2 tablespoon of canola oil
  • 2 medium onions, finely chopped (or 1 large onion)
  • 1 teaspoon of cumin seeds
  • 3 to 4 cloves of garlic, minced
  • 1 heaping teaspoon of fresh grated garlic
  • ¼ teaspoon of turmeric
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground cumin
  • ¼ teaspoon of cayenne pepper
  • 1 tablespoon of dried unsweetened coconut (optional)
  • 1 teaspoon of garam masala
  • 1 teaspoon of sea salt
  • 1-14 ounce can of crushed tomatoes or tomato sauce (no sodium)
  • 1 teaspoon of sugar
  • 1 cup of raw, unsalted cashews (soaked over night or boiled)
  • 1 and ½ cups of water, divided
  • ½ teaspoon of garam masala
  • ¼ cup of cilantro
Instructions
  1. Pre-heat oven to 375'F. Toss the tofu cubes with a bit of oil. Season with salt and pepper. Bake for 25 minutes.
  2. Heat oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown (about 15 minutes). Add the cumin seeds and cook until they start popping (about 30 seconds).
  3. Add garlic and ginger and sauté about a minute.
  4. Add turmeric, ground coriander, ground cumin, 1 teaspoon of garam masala, cayenne pepper, and shredded coconut. Heat through until fragrant (about a minute).
  5. Add crushed tomatoes and sea salt. Add in ½ cup of water and 1 teaspoon of sugar and simmer for 5 to 10 minutes. Remove from heat and allow mixture to cool slightly.
  6. In a blender, add the remaining cup of water and the soaked cashews. Blend for one minute or until creamy. Add in the cooled tomato spice mixture. Blend another minute or until well combined.
  7. Place back in the pan and add the final ½ teaspoon of garam masala. Simmer over low-medium heat to heat through. Add the baked tofu and simmer for another 5 to 6 minutes. Garnish with cilantro. Serve with basmati rice. Enjoy!

Kaju Korma_platedKaju Korma_all eating

Before you leave, check out this fun stop motion video about the girls night in I hosted, trust me you, you’re going to want to see it! It’s pretty darn cute if I don’t say so myself!

– With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

#GNI Indian Style: Vegan Mango Lassi

Nita Sharda, Carrots and Cake

Pouring for my guests.

Every girls night needs a signature drink, right? Instead of opting for a boozy beverage I decided to take a twist on the traditional Mango Lassi and “vegan-ize” it. Lassi is a common beverage enjoyed in most parts of India. It isn’t always flavoured; in fact, my favorite type of lassi is actually “plain”! It’s perfect on hot days when you need something to quench your thirst and keep you cool. For those of you (myself included) who love dairy milk, you can easily swap out the ingredients as you wish! My girlfriends Courtney (The Fig Tree) and Chantal (Nutty 4 Nutrition) don’t do so well with cow’s milk so I was more than happy to accommodate their restrictions. And guess what? Everyone loved it!

The ingredient list as you’ll see is minimal and perhaps the most important ingredient of all is yogurt. When you peruse through other lassi recipes you’ll notice they almost all contain yogurt which helps to impart the slightly sour taste that you can’t help but love.
Carrots and Cake, Nita ShardaCarrots and Cake, Nita ShardaAs far as spices go, you can be as adventurous (or not) as you want to be. I love using similar spices as I would in my chai (tea) so I tend to stick with cardamom, cinnamon and cloves. I also added some saffron which is a commonly used spice among many Indian dishes. Because it can be difficult to come by and also extremely expensive I only used a small sliver for each serving.

You can slurp on this beverage as part of a healthy breakfast, post workout nutrition or simply offer it up to your guests at any time and for any occasion. Heck, serve it as a liquid dessert (that’s a great idea).

Happy sippin’ folks…and now, the recipe:

#GNI Indian Style: Vegan Mango Lassi
 
Prep time
Total time
 
Serves: 3 - 4 servings
Ingredients
  • 2 cups frozen mango, cubed
  • 2 cups soy yogurt, plain
  • 1 cup soy milk
  • ¼ - ½ cup water
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • ¼ tsp ground cloves
  • Agave nectar (or honey) to taste *optional
  • Ice cubes
  • Saffron, for garnish
Instructions
  1. In a high speed blender (or large food processor) puree the mango until it is in liquid consistency.
  2. Add in yogurt, milk and spices. Blend for 45 seconds.
  3. Next, depending on how thin or thick you want your lassi, add in water. Be careful! Just add a little at a time until you reach your desired consistency.
  4. Pour lassi into glasses, add in ice cubes and one sliver of saffron to each glass.
  5. Serve and enjoy!

Nita Sharda, Carrots and CakeCarrots and Cake, Nita Sharda

Before you leave, check out this fun stop motion video about the girls night in I hosted, trust me you, you’re going to want to see it! It’s pretty darn cute if I don’t say so myself!

– With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

Girls Night In: Indian Style (and, getting personal)

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For the past several months, I’ve had this craving to share a different side of my life on the blog. My Indian side, which really isn’t so much of a ‘side of me’ as it is a part of me that has been longing to be acknowledged. It’s how I walk, it’s how I talk, and – in its entirety, it’s who I am.  I remember a time when I would come home, look in the mirror and ask myself, “why is my skin brown?” or, “how come my food smells funny?” At that age, I didn’t understand or appreciate my Indian heritage. Admittedly, I hated it. I was young, and to me being different didn’t translate to being beautiful; to me it meant I didn’t fit in with the norm. I interpreted myself as being the odd-girl-out and therefore somehow less than my peers. But thankfully, my perspective on my heritage eventually changed.
Inidan GNI_SideNita Sharda, Carrots and Cake

As I transitioned from childhood to my teenage years to now being a grown married woman, I have this deep desire to connect with what makes me Indian. A large part of that is what I eat and how I eat. I love looking into the mirror and seeing my nose ring sparkle, my long black hair is worn proudly, and on days I choose to wear a bindi, I sort through all my sachets to find the perfect one. Most of all, I love the opportunity to wear sentimental jewelry; like my mangal sutra, which symbolizes my marital status (you’ll catch a glimpse of it in photos, it has dark black beads around the chain, it’s kind of beautiful if I do say so myself!).

Okay, okay, moving forward…so what does this have to do with food and your life?

Alas, here is the idea: I want to share Indian and Indian fusion recipes in the way I grew up with them. Similar to the “Girls Night In” (GNI) series I hosted last year, I decided to host another GNI, Indian style! Guests included: Chantal of ‘Nutty for Nutrition’, Courtney Rae of ‘The Fig Tree’, Jennifer Ashley of ‘Pretty Little Details’, Sara of ‘Soul Nutrition Consulting’, Jessie of ‘One + One Designs’, and of course, my closest friend, Christine (who you’ve met before!), who’s my nurse friend turned amazing food photographer.

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Thanks for putting this table together Sunayna!

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Two words: hella yummy!

Take a peek at the video below which was produced by SambaJoy Photo + Art. I hope you love it as much as I do! Stay tuned for recipe details on all of the amazing dishes we prepped and promptly demolished. We’ll be starting with dessert first. Yes you read that right, I said wrote that for real. Dessert. First.

Namaste.

– With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

Cooking with Courtney: Indian Spiced Briyani

Birdseye Briyani_Full

Photographed by Courtney of The Fig Tree

 

A few weeks ago, I had the opportunity to cook with my friend and fellow Winnipeg-based food blogger, Courtney of The Fig Tree. For many years now, Courtney’s eating lifestyle has primarily been vegetarian; however, after struggling with some tummy ailments related to food she limits her dairy intake and is now stepping into a vegan lifestyle. We wanted to learn more about each other, network and of course, have some “girl time”. What better way to bond than by cooking together?

I met Courtney in her beautiful downtown loft and by the time I left, her home smelled divine. I decided to show Courtney some tricks of the trade when it comes to preparing Indian cuisine. I’m a huge fan of one-pot-meals (I mean, who isn’t?) so we opted to make biryani.

Being of Punjabi descent, my mom seldom prepared this dish. It’s not so common in that part of India. I was only exposed to the dish in my adulthood and I would primarily prepare it with chicken for my husband to enjoy. Well, Courtney put me up to the challenge of veganizing the dish. I came, I delivered and man was it good.

To make this a complete meal with adequate protein, I added cubes of pressed tofu. You can also add in edamame beans if that’s up your alley. As far as the rice, I have tried this briyani recipe  with brown basmati rice and the final product was mushy. I’ve also tried using a fifty percent ratio of brown and white basmati rice and the final product was much better. In the end, do what’s best for you. If I’m opting for total white rice, then I typically make an effort to load up on veggies to bump my fibre content.

If you’re interested in viewing the full recipe for Indian Spiced Briyani with Tofu, just click here. Drop a comment and let me know how it turned out for you.

To learn more about vegan lifestyle and nutrition components to be aware of, subscribe to The Fig Tree for my nutrition series.

Courtney, thanks again for inviting me into your home. xoxo.

Nita Sharda, Carrots and Cake

– With Love, Carrots and Cake,

Carrots and Cake Nita Sharda