7 recipes that use cinnamon-clove powder, with photos, step-by-step instructions and cook times. The quickest, Broken rice snack, takes 45 minutes. It is most often cooked with red chilli powder, cumin seeds and sugar.
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Bite-sized samosas filled with a tangy, sweet and spicy mix of crushed sev, fried lentils, nuts, crisps and sweet mango pickle. 'Chatpatta' means tangy and spicy. They keep for up to a month in an air-tight container, so they're perfect for parties and Diwali. Instead of making each savoury, you can use leftover farsan like chevdo, bhusu or gathiya.
A spiced vegetable filling of potatoes, carrots, cauliflower, beans and peas with tomato, spring onion and warm cinnamon-clove, baked in a potato and bread crust and piped with a potato topping. Dotted with chilli sauce and ketchup, it makes a colourful centrepiece.
Kanki is broken rice simmered until soft and creamy in water seasoned with a generous whole-spice tempering of cumin, cloves, cinnamon, sesame and curry leaves, with green chilli and ginger. It's a warming Gujarati snack like khichu. Serve hot with a drizzle of oil and a sprinkle of red chilli powder.
Gujarati-style samosas: thin, crisp pastry pockets folded into triangles and filled with peas, potato and carrot, sweet, sour and spicy with lemon, sugar, chilli and cinnamon-clove powder. Make the samosa chapaties (pastry) from the recipe in the Basics section. Serve with lemon wedges and green, red and tamarind chutneys.
Batata vada are spiced, sweet-sour potato balls with onion, coriander and cinnamon-clove, dipped in gram flour batter and fried until golden. They're a favourite snack for rainy days and parties. Serve hot with green coriander chutney and tamarind chutney.
Home-made paneer mashed with peas, carrot and potato, rolled into small koftas and fried, then dropped into a mildly spiced, creamy gravy of onion, tomato, cashew and mawa. Add the koftas only just before serving so they stay soft but whole. Serve hot with naan or paratha.
Light, crisp koftas of gram flour and chopped spinach dropped into a pale green kadhi of yogurt and spinach puree, spiced with a fresh-ground masala of cinnamon, cardamom, cloves and coriander seed. Add the koftas just before serving so they stay soft but hold together. Serve hot with any paratha or puri.
