Tadka is an Indian style infused oil with spices. Most Indian recipes use the tadka to give flavor to the dish. Whole spices like mustard seeds, cumin seeds, whole dried chilies are very common in a tadka. You can also add garlic, finely chopped shallots to flavor the oil. Some people also like to add ground spice powders like turmeric, coriander powder, garam masala or chilli powder to the oil to flavor it. But care should be taken not to burnt he spices as they burn very quickly.
These sides here use tadka to add extra flavor to the veggies. The seasoning used here work well for a lot of veggies like roasted cauliflower, roasted beets, roasted potatoes etc.
Beans and coconut
1 pound green beans
3 tbsp coconut grated
1 tbsp coconut oil
1/2 tsp mustard seeds
1 tsp cumin seeds
Salt to taste
Bring a large pot of water to boil.
Add the green beans to the boiling water and cook in medium heat for about 4 to 5 minutes.
Heat a skillet with coconut oil and when it becomes hot, add the mustard seeds, cumin seeds and let the spices splutter.
Add the beans to this, salt needed for the beans and sauté for 2 minutes.
When done, switch off and top with grated coconut and serve.
Curried Roasted Brussels sprouts
1 lb brussels sprouts
2 tbsp olive oil
½ tsp turmeric powder
2 tsp curry powder
1 tsp paprika/ chilly powder + More as needed for chilli oil
2 cloves garlic
½ tsp cumin
2 to 3 tbsp crushed peanuts
Salt and pepper to taste
Wash and slit the brussels sprouts in half.
Toss the brussels sprouts in olive oil, salt, pepper, paprika and curry powder.
Bake at 425 F for about 20 to 30 minutes until it becomes nice and golden.
Remove the roasted brussels sprouts on to a bowl.
Now heat a small pan and roast the peanuts. Crush the peanuts and add it on the roasted Brussels.
In the small pan, heat 1 tbsp oil and add the chopped garlic, cumin seeds and let the cumin sizzle and garlic becomes slightly roasted. In the add more paprika or chilly powder if you wish to the oil and switch off the flame after few seconds. This gives you a garlicky chilly oil.
Top the oil over the brussels sprouts and give it a mix.
Roasted Carrots with cilantro and coconut
1 lb Carrots
1 tbsp avocado / olive oil
¼ cup cilantro
2 tbsp coconut
1 green chilli/ serrano chilli (Remove the seeds if you want it less spicy)
½ tsp mustard seeds
Salt to taste
Black pepper to taste
Toss the carrots in oil, salt (Reserve 1 tsp oil for tadka)
Bake them at 425 F for about 30 minutes.
Meanwhile, add the cilantro, coconut, green chilly to a food processor and pulse. Make a coarse paste.
Heat the remaining oil in a small pan. When it becomes hot, add the mustard seeds and let it splutter.
When the carrots are done, add the mustard infused oil to the carrots and give it a mix.
Top with the cilantro, coconut mixture and serve.