Now that winter is over it is time to enjoy sunny days and warm temperatures. That is why you should try some spicy dishes! Spicy food is usually eaten in hot climates because it helps you to cool down your temperature faster. Also, it prevents food to spoil!
Spicy olive channa masala:
Level of difficulty: medium Servings: 1-2 Prep time: 45 minutes
– 15 pcs Hojiblanca Olives from Spain
– 1 pcs Onion chopped
– 10g Garlic chopped
– 30 ml Pure olive oil
– 15g Coriander powder
– 3 pcs Cumin powder
– 3 pcs Chili powder.
– 3g Turmeric powder
– 3 pcs Chopped tomatoes
– 235ml Water
– 150g Boiled Chickpeas
– 5 g Paprika powder
– 5 g Garam masala powder
– Salt to taste
– 10 ml Lemon juice
– 2 pcs Green chilies
– 10 g Ginger
– 15 g Coriander chopped
First, heat oil in a large skillet. Add onions, garlic, and sauté over a medium heat until browned (between 3 – 5 minutes). Once they are done, turn the heat to medium-low. Then add the coriander, cumin, cayenne and turmeric. Stir for a few seconds, add the tomatoes and cook them until they are lightly brown.
Next, add the chickpeas, the black olives and a cup of water and stir. Then add the roasted cumin, paprika, garam masala, salt and lemon juice, and cook it covered for 10 minutes.
After it, remove the cover and add the minced chili and ginger. Finally, stir and cook uncovered for 30 seconds.
Spicy Indian pimento olives:
Level of difficulty: medium Servings: 3-4 Preparation time: 30 minutes
– Spanish Pimento Olives from Spain
– 3 tbsp mustard seeds powdered
– 5 tbsp Methi Seeds (Fenugreek Seeds) powdered
– 3 tbsp red chili powder
– Garlic Cloves
– 5 cups Olives oil
– Salt to taste
First, take the Pimento Olives in a big bowl and add in the mustard seeds powder, the fenugreek seeds powder, the red chili powder and the salt. Then combine well all the ingredients, add 2 cups of oil and mix it. Next, add 1 cup of oil on top and close the lid tightly. Let it marinate for 3 days at least.
In order to elaborate the garlic chutney, add all the roasted spices into a mixer along with salt. Blend it to a coarse powder.
Toss the Pimento Olives with the garlic chutney and the leftover olive oil. Serve after a couple of hours.
Tomato chutney with green Olives from Spain:
Level of difficulty: easy Servings: 10 Prep time: 15-20 minutes
– 10 pcs, Green Olives from Spain
– 6 pieces, chopped tomatoes
– 2 pieces, chopped garlic
– 1 piece, chopped green chili
– 1 tsp, mustard seeds
– 1 tbsp, salt
– 1 tbsp, sugar
– 3 tbsp, tomato ketchup
– 1 tbsp, coriander
– 2 tbsp, refined oil
– 1 tbsp, red chili powder
First, heat oil in a saucepan on medium heat, add the mustard seeds and let them crackle. As soon as the mustard seeds crackle, take the pan off the flame and add the garlic and green chilli. Sauté for a minute.
Next, add the chili powder and stir well. Stir in the chopped tomatoes and bring the pan back to the flame. Then add salt and cook till the tomatoes are soft on medium heat.
Finally, add the tomato ketchup, the chopped green olives and coriander. Mix well and transfer the mixture to a bowl to cool down.
You can serve it along with chips as a wonderful dip. Perfect for sharing with friends!