Cumin Puffs (Jeera Khari) – Indian Tea Snacks

Cardamom tea or “elaichi chai” comes as standard in most Indian households. I usually like to eat a sweet biscuit or rusk with my chai but recently I have been craving some salty goodness. When I used to go on holiday to India for the Summer,  I used to stay with my grandparents in Jaipur. I remember my Grandpa or “Nanaji” as I call him, used to especially go the local baker to get my brother and I some freshly baked snacks every few days as a treat. Cumin puffs  (jeera khari) used to be one of my favourites! They’re light, crispy, buttery puffs flavoured with cumin seeds and go perfectly with hot chai or creamy Madras coffee. So as I have been craving these and missing my grandparents I thought I would make these lovely treats. Baking is not my forte so I love the simplicity of these! Also, I added a few nigella seeds and carom seeds to add a little more depth to the flavour. Feel free to customise according to your tastes. Enjoy the recipe and I appreciate all comments 🙂

What we need:
1 roll butter puff pastry dough (If frozen, make sure it is thoroughly thawed out)
Sea salt to taste
Caster sugar
Cumin seeds
Nigella seeds (optional)
Carom seeds (optional)

How we do:

  • Preheat oven to 200*C
  • Open out the dough sheet onto a flat surface
  • Sprinkle over sea salt and sugar according to taste
  • Sprinkle over the cumin seeds, nigella seeds and carom seeds
  • Roll over the pastry with a rolling pin so all seeds are pressed into the dough
  • Cut out with a knife or using a cookie cutter
  • Place all the cut outs onto a lined baking tray
  • Bake for 10-12 minutes or until the puffs are even golden and crispy
  • Enjoy!

Tandoori Chicken

Tandoori chicken is probably one of the most popular Indian Non Veg dishes. It is generally made at my house when we have dinner parties as an appetizer or as a Summer dish with a side salad.  The basic ingredients for making tandoori chicken are a certain set of spices, yoghurt, lemon and coriander. However, whilst prepping my chicken last week, half way through I looked in the fridge and realised there was no yoghurt to be seen. Nada. So after panicking and a fair bit of rummaging in the fridge, I decided to use milk instead, just to at least help bind all the spices together. I was anxious when I pulled it out of the oven. But the end result? Spicy, flavorful succulent chicken. Pops even said he liked it better than how I usually make it.  So I think this is going to be my new recipe. Also as you can see, the chicken is not red; I opted out usng the red colouring that is usually added. I guess  you can call this ‘unsterotypical tandoori chicken’? All in all this recipe is super easy and super healthy! Have a looky:

Serves 4-6

What we need:
1 whole chicken, skinned and portioned
1 tbsp grated ginger
4 cloves garlic, grated
1 lemon
3 tsp salt
1 tsp garam masala
1/2 tsp chilli powder
1 tsp tandoori masala
1/2 tsp elaichi powder
1 tbsp milk
handful fresh chopped coriander
3 tbsp olive oil

How we do:

  • In a bowl add the chicken and all ingredients listed above and mix well.
  • Marinade and refrigerate for at least 4 hours or overnight. (If you are in a rush, you can cook it immediately, it’s just the longer you let it marinade, the more flavorful the chicken will be) .
  • Preheat oven at the maximum temperature and cook for 10-12 minutes on each size.
  • Balle Balle!! Best served with salad and naan/chappati.


Guacamole

Summer is around the corner and guacamole is a really good accompaniment to wraps, burgers, salads, nachos and potato chips. Also, avocados contain the fats that are good for us so guilt free indulgence all the way!  I’m not a big fan of the store bought stuff so I decided to make it fresh at home. Try it out, let me know what you think..

What we need:
4 avocados
1/2 onion, finely chopped
1 cloves garlic, finely chopped
1 tbsp lemon juice
1 tsp ginger juice (optional)
1 tsp salt (or according to taste)
1/2 tsp black pepper
handful of chopped coriander

How we do:

  • Carefully slice each avocado in half, lengthwise and remove the inner stone. Spoon out the flesh into a bowl.
  • Add the remaining ingredients and mash well until creamy but a but chunky.
  • Balle Balle! You’re done! How simple was that?