Tray Baked Spicy Turmeric Chickpeas | Turmeric Chickpeas Roasted with Spices

Baked chickpeas are a delicious, easy and healthy snack. You can snack on them straight from the pan, or throw them into salads, on top of pasta  or scattered over a thick wintery soup. Eat them sitting in the garden in the sunshine. Take them in your backpack on long walks. Bring them to a picnic. Take a small container to the gym. Bring in your bento box to the office for lunch. Nibble when you have the pre-dinner munchies. Or snack on them late at night while watching TV.

I first baked spicy chickpeas way back in 2008, and they have been a firm favourite in our household. But recently we made a variation of the recipe. Rather than using canned or ordinary cooked chickpeas, we have soaked and cooked the chickpeas in turmeric water. It adds a lovely colour to the chickpeas and a turmeric tang to the flavour. Turmeric chickpeas are all across the internet, and we have done a small experiment with them to test the flavours, visual appeal and health impact. If you are interested, you can read more about the wonders of Turmeric.

The recipe for Spicy Baked Chickpeas is one that works well with the Turmeric Chickpeas.

Similar recipes include Deep Fried Potato and Carrot Strings, Baked Okra in Dukkah, and Paprika Oven Chips.

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Chakkotha Chaat | Herby, Spicy Pomelo Snack

Pomelo is quite underused in this country, although our S.E. Asian and Indian neighbours use it quite freely. You can find large pomelo easily in Asian supermarkets, and although they take just a little work to separate edible grapefruit-like pears from the humungously thick skin, every effort is worth it.

This recipe mixes the beautiful, pearly flesh with cooling summer ingredients and some spices. It is topped with crunchy Indian chaat toppings. Pomelo is known under many different names in India and is sometimes called grapefruit, but it is different to the more sour grapefruit variety of citrus fruit.

Pomelo really is the grandfather of citrus fruit! It pairs well with chillies, and with herbs like cilantro, mint, and basil. Tropical fruits go well too – pineapple, pawpaw, coconut raw mango and sweet mango. Try it with Spring vegetables, such as carrots, radishes, and onions. It is wonderful in pasta dishes! And is delicious in salads of all kinds as well as in sorbet. And if you can’t bear to waste any part of the fruit, try candying or making marmalade with the  rind.

Be warned, this particular dish is a spicy and tangy snack. Superb! A riot of flavours.

Similar recipes include Indian Pomelo Salad, Pomelo and Carrot Salad, Pomelo and Avocado Salad, and Pomelo, Green Mango and Pea Eggplant Salad.

Browse all of our Pomelo recipes, and all of our Chaat. Our Indian recipes are here and our Indian Essentials here. Or browse our Late Spring dishes.

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Salty Battered Broad Bean Pods

Towards the end of the season, broad beans will often grow pods without seeds – the flowers have failed to germinate. I still use these pods – they are great chopped into vegetable fritters or patties, simmered and served with a yoghurt or tomato sauce, or, like today’s recipe, battered and deep fried (SO DELICIOUS). I make a standard batter with plain flour with a little eno or baking soda added to lighten the batter and make it quite crispy.

You don’t have to wait to the end of the broad bean season to make these – they can be made any time you are shelling broad beans. Don’t waste the pods if they are in good condition. If you’ve grown your own beans the pods are likely to be tender during the whole season. If you are buying pods, use your own judgement as to when during the season the pods become too tough. Cut larger pods into smaller pieces.

You will thank me for this recipe, it is delicious, and uses parts of the vegetable usually discarded. Always go for no-waste where possible.

Similar recipes include Crispy Battered Okra, Crispy Battered Onion Rings, and Pea and Mint Croquettes.

Browse all of our Broad Bean recipes and all of our Snacks. Or explore our Late Spring dishes.

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Salty Fried Beans with Chilli, Ginger, Garlic and Capers

Inspired by something I saw on Bon Appetit, these beans are a perfect heatwave-conditions Summertime snack. Salty and crispy, they would go well with a beer about mid afternoon, if only I drank beer. The green beans are shrivelled and browned into delicious tenderness in a chilli flavoured oil, then tossed with crispy fried capers, garlic and ginger, and some chilli flakes.

Similar recipes include Deep Fried Potato and Carrot Strings, Crispy, Spicy Fried Okra, and Pan Fried Broad Beans with Chilli, Lime and Salt.

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Fried Green Tomatoes

Did you ever see the movie Fried Green Tomatoes at the Whistlestop Cafe? If nothing else, it’s title introduced fried green tomatoes into our life. I love green tomatoes (they make an amazing salsa, for example), and frying them with a crispy crust of polenta and parmesan is a great snack.

There are many different recipes for the crust – some use a batter – but  I like this one. It is crisp and crunchy, and doesn’t have to be deep fried. Sometimes I use a batter of self raising flour, cornmeal and buttermilk.

We have a Collection of our Green Tomato Recipes, so you can browse at leisure. Similar recipes include Green Tomato and Fresh Mozzarella Salad, Green Tomato Salsa,  and Green Tomato and Mozzarella Salad. Also try Salty Fried Beans.

Browse all of our Green Tomato recipes, and all of our Tomato dishes. All of our Snacks are here. Or explore our Mid Spring recipes.

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Herb and Walnut Fritters

These Iranian fritters are herbaceous and delicious. They are a perfect snack at afternoon tea time, or make a great lunch with flatbreads and fresh salads.

We make our herby fritters with a chickpea flour base rather than eggs. With a little eno or baking soda for aeration, it is the perfect replacement for eggs in this type of recipe.The inspiration was Ottolenghi’s dish in his book Simple. They are very easy to make and utterly delicious. These fritters are a bit of a fridge raid – use whatever soft herbs you have to hand.

Similar recipes include Spinach Fritters, Vegetable Fritters, and Chickpea Flour Fritters and Pancakes.

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Slow Braised Red Peppers in Olive Oil

When you are on your own (or not), and you have some left over red peppers in the fridge, and you are thinking, quick and easy eating for supper, take the red pepper (or two) and slow cook it in olive oil with some thyme (oh the aroma!).

Similar recipes include Roasted Red Pepper Salad with Mozzarella and White Beans, Grilled Sweet Peppers and Eggplant Salad, and Roasted Red Peppers Salad.

Browse all of our Capsicum recipes and all of our Italian dishes. Or simply browse our Mid Spring collection of dishes.

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Indian French Toast (Eggless) with Baked Strawberries

Summer time and strawberries. The scent of fresh strawberries is intoxicating – have you noticed?  We tend to eat them fresh, make Strawberry Icecream, we might bake them, they might go into a salad, or we blitz them into a lassi or frappe or smoothie. Occasionally we make strawberry jam.

But today we are having a special breakfast, making an Indian version of French Toast (no eggs involved), that is topped with slightly baked strawberries. The toast is encased in a sweet, cinnamon flavoured, chickpea flour batter, and is topped with baked strawberries. You can make the same French Toast and serve with strawberry jam – that is pretty good too.

Similar recipes include Baked Strawberries, Strawberries with Lemon, and Strawberries with Sticky Balsamic.

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Crispy Corn and Onions | Indian Chaat

From Indonesia through South East Asia to Myanmar, and across to India, sweet corn is served with crispy onions. The corn is prepared in various ways, including milky creamy corn (a firm favourite) and corn that is steamed then deep fried.

With wonderfully tender corn from the local shops, we made this Indian street food style snack, tangy and spicy. It is easy to make, but the corn kernels needs to be blanched, boiled or steamed beforehand, to soften their outer skin so that they don’t pop while frying. Otherwise you will have a messy kitchen, a scared cook, and a bowl of popped corn (if you can find them after flying around the kitchen as they explode).

Similar recipes include Sweetcorn Chaat, and Poha Chaat.

Browse all of our Chaat dishes and our Sweet Corn recipes. Our Indian recipes are here, and Indian Essentials here. Or explore our Mid Summer dishes.

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Sweet Corn Chaat

Sweet corn season is here and the corns are tender and juicy. We made Sweet Corn Soup, and had some kernels left over, so it was a perfect time for a chaat as an afternoon snack.  This type of chaat is like an Indian version of Salsa.

In this recipe we roast the kernels in butter until they are browned or blackened, which intensifies their flavour.

This is a great dish to eat warm as the corn is buttery and beautiful. If you need to make it beforehand, bring it to room temperature before using.

This recipe is a great vehicle for using the vegetables that you have at hand, and that can be grated, shredded or chopped. Cucumber can be added, for example, and grated beetroot. I used the greens of spring onions as they were to hand and I love their taste, but you can also use the white stems.  Radish is good too, shredded, but it has quite a bite so just use a little. Cubes of boiled potato is a great addition.

Similar recipes include Crispy Corn and Onion Chaat, Channa Chaat, Borlotti Bean Chaat, and Poha Chaat.

Browse all of our Chaat dishes and our Sweet Corn recipes. Our Indian recipes are here, and Indian Essentials here. Or explore our Mid Summer dishes.

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