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Vegetarian Shammy Kebabs

- monicasawhney 11 Comments


As much time has passed, I thought I would return with a mouth watering recipe in order to make up for my hiatus of blogging! This recipe is one that has been tried and tested at many family dinner parties and always go down a storm. Shammy kebabs are usually made with minced lamb and channa dal and although this recipe is a vegetarian twist to the traditional one, they are still meaty in texture and delicious! Let me know what you think and tweet a pic to @thespiceclub with your results!

Makes 12 kebabs

What we need:

½ cup channa dal lentils
½ cup soya granules
1 slice of white bread or 2 challah buns
½ cup boiled potatoes mashed
1/4 tbsp gram flour
1 green chilli, chopped
½ cup fresh coriander, chopped
½ cup carrots, grated
2 tsp dried fenugreek leaves
2 tsp salt
1 tsp chilli flakes
2 tsp garam masala
1 tsp coriander seeds, crushed
Oil for frying

How we do:

  • Soak the channa dal lentils overnight
  • Grind the bread in a food processor to form bread crumbs and place in a mixing bowl
  • Drain the lentils (do this well so there is no excess water)and grind in a food processor
  • Add the ground lentils to the breadcrumbs. Now add the remaining ingredients to the bowl and mix well together until it begins to collect together. Knead for 2-3 minutes until you have a firm dough.
  • Separate into little balls then pat slightly to make round kebabs, approx 7cms wide and 2cms thick.
  • Heat the oil on medium. Once hot, add the kebabs one at a time and be careful not to overcrowd (I fried 3 at a time in a small wok). Once golden on one side, turn them over until golden on the other. (NB-You can also shallow fry on a flat griddle with a little drizzle of oil if you prefer)
  • Drain on a paper towel and serve hot with mint or tamarind chutney!

Spicy Indian Black Chickpea Curry Recipe

- monicasawhney 6 Comments

I love chickpeas. No matter which variety (white or black,) they taste delicious and are really easy to make. In addition to that, they are super nutritious being high in protein and are a good source of dietary fibre. They are even recommended by my trainer. I love chickpeas. No matter which variety (white or black,) they taste delicious and are really easy to make. In addition to that, they are super nutritious being high in protein and are a good source of dietary fibre. They are even recommended by my trainer. In fact, if you’re on a plant based diet, we recommend this review on The Green Forks of the best pea protein powders. My trainer has been using it for some time now, and it has been showing positive results. This is a Punjabi black chickpea recipe using a masala made from onions, garlic, ginger and a variety of traditional Indian spices. Black chickpeas have a really distinctive taste and are a little nuttier in flavour compared to the white ones. A treat served with freshly made chapattis or basmati rice. Enjoy the recipe..comments and suggestions are always appreciated!

Serves 4

What we need:
1 cup raw black chickpeas (TIP: You can buy cooked black chickpeas in a tin. 2 tins is plenty for 4)
3-4 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, peeled & grated
2 inches ginger, peeled & grated
1 green chilli, finely chopped (optional)
1 1/2 tsp salt (or according to taste)
1/2 tsp turmeric powder
1 tsp paprika powder
1/2 tsp coriander powder
1 tsp garam masala
Half tin plum tomatoes
Handful fresh coriander

How we do:

  • If you are using raw chickpeas, soak them overnight at room temperature. Once soaked, rinse thoroughly and place in a pressure cooker. Add water so it is 2″ above the chickpeas and add a little salt. It usually takes about 25 minutes in a pressure cooker. If you don’t have a pressure cooker, you can place the soaked, drained chickpeas in salted water in a pan so they are fully submerged. Bring to a boil then reduce to a simmer and cook for 1 hour until soft.
  • Or if you are using chickpeas from a tin, you’re good to go.
  • For the masala, in a pan heat the oil. Once hot, add the cumin seeds.
  • When they begin to sizzle add the onions and chilli. Stir and cook for 4-5 minutes. Once they become translucent and tender add the ginger and garlic.
  • Continue to stir until they turn a light golden colour. Now add the salt, turmeric powder, paprika, garam masala and coriander powder. Taste for salt and adjust accordingly.
  • Mix well and add the plum tomatoes. Mash the tomatoes with the masala and cook on medium heat for 4-6 minutes.
  • When you see the oil separating from the masala, it means it’s ready.
  • Now time to add the cooked chick peas! Add them with the masala and add 1 cup of water. Bring to boil on high heat and mix.
  • Add the fresh coriander and you’re done. Enjoy!

Jeera Aloo (Cumin Potatoes)

- monicasawhney 9 Comments


There are so many different types of Indian potato dishes but I think this i, by far, one of my favourites. Jeera Aloo (also known as cumin potatoes), is one of the first dishes my Mum taught me how to cook just before I moved away to university, namely because it doesnt require much prep or cooking time. Great as a main or a side dish. Infact, I’ve recently started making chappati wraps stuffed with these potatoes and taking them to work with me. Little bit more snazzier than my regular, plain ol’ cheese & tomato sandwiches :). Check out the recipe and let me know how what you think!

Serves 4

What we need:
4 potatoes-roughly 1lb in weight (I prefer red potatoes but you can use any)
1 tsp salt or according taste
1/4 tsp paprika powder
1/2 tsp dried mango powder (amchur)
1/2 tsp garam masala
1 small red onion, thinly sliced
3 tbsp olive oil
1 tsp cumin seeds
1/2 tsp mustard seeds
pinch of asafoetida (optional)
10 curry leaves, chopped (optional)
handful fresh coriander, chopped

How we do:

  • Boil potatoes until cooked and tender. You can also cook them in a microwave for approx 12 minutes. Chop into even, bitesize pieces on a board.
  • Sprinkle salt, paprika, mango powder and garam masala evenly on the potatoes and mix well.
  • Heat oil in non stick wide pan or wok. Add cumin, mustard seeds, asafoetida, curry leaves. When they begin to sizzle, add the onions. Stir well and add the potoaoes.
  • Mix the pototoes and add the coriander.
  • You’re done! Serve with hot chapatis and enjoy.