All posts tagged: kebab

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Dhai Ke Kebab Lettuce Wraps

Dhai Ke Kebab Lettuce Wraps with Sweet Onion Drizzle

I’ll always be a fan of a really good veggie burger but when it’s hot outside and I’m feeling too lazy to cook, lettuce wraps with something a little bit different inside are the like a dream. I love using lettuce to wrap up spicy noodles, quinoa salad, tandoori tofu and these totally delicious Dhai Ke Kebabs. These kebabs are made with thick, creamy yogurt that’s been hung for 24 hours, paneer, fresh mint, coriander, ginger and chilli – hardly health food but when a lettuce-wrapped kebab with crunchy veggies and sweet onion sauce tastes this fresh, you won’t care. I promise. The Dhai Ke Kebabs themselves have a golden, crunchy exterior from a combination of breadcrumbs and semolina – the audible ‘crunch’ when you bite into it is SO satisfying. The inside is soft, surprisingly light and lemony with the freshness of mint, coriander and a touch of ginger. The delicate combo of flavours will dance on your palate as if you were partaking in a groom’s dhol procession at an Indian wedding, midsummer. …

Tandoori Tofu Tikka Masala (Vegan)

Tandoori Tofu Tikka Masala (Vegan)

In my book, anything served on a stick is a winner. It seals the deal if what’s on the stick is smothered in a charred tandoori paste, restaurant style. Here’s my take on a British-‘Indian’ dish. It’s loaded with homemade tandoori spices, garlic, lemon, ground almonds and coconut cream. The best thing about it is that it’s 100% vegan. That’s got to get me extra brownie points, right? Yeah, yeah, yeah, I know it’s not an ‘authentic Indian recipe’ and have heard far too many times, ‘Ask any Indian what tikka masala is and they won’t know.’ To this I say, ‘Whatevs’. For me, this started out as a guilty pleasure dish I’ve grown to love and adapt to my own tastes, incorporating my love for tandoori dishes. I’ve gotten over it and I promise once you’ve tried it yourself, you will too! I’ve been obsessed with tofu puffs for as long as I can remember. I like to think of them as sailboats for any sauce or spice you add. They soak in flavours …