Falafel & Tabouli Wrap with Mint & Coriander Dressing

Falafel & Tabouli Wrap with Mint & Coriander Dressing

Falafel & Tabouli Wrap with Mint & Coriander Dressing

Vegetarian and so tasty!
Total Time30 mins

Ingredients

  • 1 Sachet Mint & Coriander Spice Mix
  • 1 250g Crème Fraiche or an alternative ie greek style natural yoghurt
  • 1 pack of Chapati’s
  • 1 tub of Tabouli from your local supermarket or alternatively make your own
  • 1 pack of Falafel’s from your local supermarket or make your own

Instructions

  • Combine Mint & Coriander Spice Mix with 250g of Crème Fraiche or an alternative and let sit 30-60 minutes or longer if time allows.
  • Simply spread the dressing onto the chapatti and then add your tabouli and falafel’s on top. Roll and eat ???? Some dressing can be left on the side as a dipping sauce for left over falafel’s!

Notes

Hot sauce can be added to the wrap or sweet chilli as an alternative.
By Kim Ridley

Magical Mint & Coriander Raita

Magical Mint & Coriander Raita

Ingredients

  • 1 Sachet Spice Trading Co Magical Mint & Coriander Seasoning Mix
  • 1 200-250g Greek Style Natural Yoghurt
  • Himalayan Pink Salt to taste

Instructions

  • Combine ingredients thoroughly and let sit in the refrigerator for 30mins or until serving.
  • Can add a small portion of water to the mixture to reduce it if too thick.
  • Spread over baked veg or meal of choice.

Notes

Goes very well with Indian dishes.

Light & Crispy South Indian Dosas

Light & Crispy South Indian Dosas

I had a craving and have been perfecting a recipe for light and crispy South Indian style dosas at home. I think I’ve got it! I’ve been using The Spice Trading Company Gourmet Dip and Seasoning Mixes. I dipped my crispy dosas in the Magical Mint and Coriander blend made into a dip. I blended 1/2 packet with 125gms natural plain yoghurt for a perfect accompaniment! Crispy, lacy dosas for people who love Indian food but find it hard to get the right ingredients. These dosas are gluten free. Perfect for snacks, dipping into chutneys and as an accompaniment for curries.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins

Ingredients

  • 1/2 cup buckwheat flour
  • 1/2 cup rice flour
  • 1/4 cup plain yoghurt
  • 1 tbsp coconut oil
  • 1 cup carbonated water
  • 1 tsp flaky sea salt
  • 1 green jalapeno chilli, finely chopped
  • 2 tbsp coriander, finely chopped
  • 1 spring onion, finely chopped
  • 1/2 tsp cumin seeds
  • 1 tbsp chia seeds

Instructions

  • Add the buckwheat flour, rice flour, yoghurt, coconut oil and water to a blender. Mix well and check the consistency of the batter. It should be like double cream. Add more water, 1 tablespoon at a time if needed.
  • Add the salt, chopped chilli, coriander, onion, cumin & chia seeds. Stir to combine and let this mixture rest for about 15 minutes. Check again the consistency and add a little water if thickened too much.
  • Heat a large griddle or frying pan until smoking hot. Pour a ladle of batter in a circular motion and turn the pan to allow it to spread out as much as possible yet still stay together.
  • Cook for 3-5 minutes on this side, then flip for another minute on the other side. Set aside on a plate while you cook the other dosas.

Notes

If you don’t have buckwheat flour, you can easily grind whole buckwheat kernels in a food processor. If you can’t find buckwheat, then you could use oats (and grind them down as well). The end result will not be as crispy though.
These dosas can be made in advance then heated up in a skillet right before serving.
By Becky Gillespie
 

Magical Minted Potatoes

Magical Minted Potatoes

Magical Minted Potatoes

Serves 2
Can be used as a side dish or as an easy meal…
Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients

  • 2 large potatoes (optional)
  • 1/2 tbsp turmeric
  • Salt
  • 1 tbsp ghee
  • 1 medium onion
  • Black mustard seeds
  • 2 tbsp Magical Mint & Coriander Spice Blend
  • 4 tbsp natural yoghurt

Instructions

  • Cut and dice potatoes and wash. Bring water to a boil in a saucepan and then add the potatoes, 1/2 teaspoon turmeric and a pinch of salt.
  • In a frypan heat the ghee and add the black mustard seeds and then the onion. Cook until softened and then add the Magical Mint & Coriander spice blend. Stir and then add natural yoghurt, blend and turn off the heat.
  • Drain the potatoes and return to the saucepan. Stir part of the blended mixture through the potatoes and put the remainder in a side dish.

Notes

Don’t look at Potatoes as a carb – Health benefits of Potatoes
These health benefits include their ability to improve digestion, reduce cholesterol levels, boost heart health, protect from polyps, 
prevent cancer, manage diabetes, strengthen the immune system, reduce signs of aging, protect the skin, increase circulation, 
reduce blood pressure, maintain fluid balance, reduce insomnia, and boost eye health.
By Kim Ridley