Arvinda’s Indian Spice Blends Help Me Cook Like Raj’s Mom!

You know an Indian spice blend company is the real deal when their masalas taste like Raj's mom's home cooking!

You know an Indian spice blend company is the real deal when their masalas taste like Raj’s mom’s home cooking!

Raj’s mom, who is from Kerala, India, makes the most delicious Indian dishes (dahls, sambars, curries, etc.). She always cooks with the perfect combination of spices. Indian cuisine involves such intricate blends of complementary spices (also known as masalas) and I am slowly learning about all the different kinds of masalas from her. To Raj’s mom, knowing which spices go well together and in what ratios is second nature (no measuring is necessary). Since my Indian culinary skills are nowhere near her level, I am always on the lookout for ready-made Indian spice blends with flavour profiles that remind me of Raj’s mom’s home cooking. Thanks to the CHFA East trade show this year, I discovered Arvinda’s awesome Indian spice blends, which allow me to cook like Raj’s mom effortlessly! Yes, this line of Indian spice blends tastes that authentic.

Arvinda's Butter Chicken Masala, Tandoori Masala, and Curry Masala are my favourites!

Arvinda’s Butter Chicken Masala, Tandoori Masala, and Curry Masala are my favourites!

This past Thursday on World Vegetarian Day (October 1st), I was craving butter chicken for dinner, but I wanted to satisfy that craving with something vegetarian, healthy, and quick. Thankfully, I had some Arvinda’s Butter Chicken Masala to make myself a deliciously satisfying “Butter Cauli-Kale”. This yummy and hearty vegetarian alternative to butter chicken satisfied my craving and I think Raj’s mom would have approved! This dish was so good that I have already remade it two more times since Thursday! Since it is Vegetarian Awareness Month, I thought I should share this tasty and nutritious vegetarian recipe. It is so quick and easy too thanks to Arvinda’s Butter Chicken Masala.

This vegetarian dish does not look like butter chicken, but it is much more nutritious with the same spice and flavour profile as that of butter chicken!

This vegetarian dish does not look like butter chicken, but it is much more nutritious with the same spice and flavour profile as that of butter chicken! It definitely satisfied my craving for butter chicken!

Butter Cauli-Kale (Vegetarian Alternative to Butter Chicken)

Ingredients:

  • 2 1/2 tablespoons Arvinda’s Butter Chicken Masala
  • 1 teaspoon unrefined virgin coconut oil
  • 1 medium onion, diced
  • 1 tomato, puréed
  • 1/4 cup low-sodium vegetable broth
  • 1 small head cauliflower or 1/2 head large cauliflower, chopped into bite-sized chunks
  • 5 kale leaves, de-stemmed and coarsely chopped
  • 1/2 to 1 teaspoon fine sea salt (or to taste)
  • 1 teaspoon coconut sugar (or to taste)
  • 1 tablespoon 100% all natural and smooth cashew butter (unsweetened and unsalted)
  1. In a frying pan (that is large enough to fit all the vegetables) over medium heat, sauté the diced onion in the coconut oil until soft and translucent.
  2. Add in the puréed tomato and Arvinda’s Butter Chicken Masala. Continue cooking and stirring the mixture until most of the moisture has evaporated and the consistency becomes thick like tomato paste.
  3. Mix in the low-sodium vegetable broth, chopped cauliflower, chopped kale, fine sea salt, and coconut sugar. Reduce heat to low, cover the pan with a lid, and let everything simmer for 10-15 minutes or until the vegetables have cooked to desired tenderness. If you prefer a drier consistency with little to no sauce like I do, let everything simmer without a lid and stir often to ensure nothing sticks to the pan.
  4. Turn off the stove and mix in the cashew butter. Serve and enjoy!
Happy Vegetarian Awareness Month!

Happy Vegetarian Awareness Month!

If you get cravings for Indian food and want to satisfy those cravings with delicious and nutritious food, I highly recommend alway having your favourite Arvinda’s spice blends on hand! I am still slowly learning about Indian cooking from Raj’s mom, but for those times when I am in a hurry, there are always ready-made spice blends in my pantry!

XOXO,

Addy

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Raddy Recipe: Dairy-Free Chai Tea Latte (From Scratch)!

The recipe was a success! I liked it better than any of the almond milk chai tea lattes I've had at cafés.

The recipe was a success! I liked it better than any of the almond milk chai tea lattes I’ve had at cafés.

A chai tea latte is Raj’s go-to drink at cafés and coffee shops and it’s one of my favourite kinds of tea lattes. The special combination of spices makes this tea so uniquely flavourful and it gives the tea various health benefits (i.e. source of antioxidants, digestive aid, immune booster, anti-inflammatory support, etc.). So when I found out that Raj can make chai tea lattes from scratch, I HAD to get him to teach me how! The chai tea latte that we made was foam-less (which is how I like my lattes), but if you like foam in your latte, use a milk frother before serving. Anyways, here’s the recipe with step-by-step pictures…

Add 2 cups of your favourite dairy-free milk to a pot over medium to high heat and then, add 2 bags of black tea leaves to the pot.

Add 2 cups of your favourite dairy-free milk to a pot over medium to high heat and then add 2 bags of black tea leaves to the pot.

Chai Tea Latte - Steps 3 & 4

Add 1 tsp. of fennel seeds and 1 whole star anise (broken up into pieces).

Add 1/2 tsp. of ground cinnamon and 5 cardamom pods.

Add 1/2 tsp. of ground cinnamon and 5 cardamom pods.

Add 2 tsp. of chopped ginger and 2 tbsp. of coconut sugar.

Add 2 tsp. of chopped ginger and 2 tbsp. of coconut sugar.

Add about 10 whole peppercorns and stir everything together!

Add about 10 whole peppercorns and stir everything together. Bring mixture to a boil. Then, reduce heat and let simmer for 10-15 minutes.

Pour mixture through a sieve and strain out the spices and tea bags.

Pour mixture through a sieve and strain out the spices and tea bags.

Pour the liquid into 2 cups. Serve and enjoy! Makes 2 servings.

Pour the liquid into 2 cups. Serve and enjoy! Makes 2 servings.

This was actually Raj’s first time making chai tea latte with almond milk (he normally uses 2% dairy milk) and he really liked it! We used almond milk, because I’m lactose intolerant and because it’s my favourite non-dairy milk. If you don’t have or don’t like almond milk, feel free to use low-fat dairy milk or any other dairy-milk alternative instead. Also, if you don’t want to use black tea leaves like we did due to the caffeine content, feel free to try using unflavoured decaffeinated tea leaves or unflavoured rooibos tea leaves. You can even adjust the spice measurements to suit your liking, if you like more or less of a certain spice. This is a simple recipe that can be easily tailored to suit your preferences. We hope you check it out!

XOXO,

Addy

P.S. Don’t forget to enter our giveaway for 2 tickets to the National Women’s Show HERE!