This might not be the original version of tikka masala, but it’s a good one – one that I make every time I make tikka masala. If carrots and chickpeas aren’t cheap when you want to make it, feel free to add other vegetables – for example peas, cabbage, bell peppers etc.
500gr chicken fillets
1 can of chickpeas
3 cloves of garlic
1 can of coconut milk
5dl cream (1 pint/2cups)
2 cubes of chicken stock
1-2 packs of Tikka Masala spice pouches
Paprika powder, salt and turmeric
Butter to fry in
½dcl tomato purée
2tbsp soy sauce
- Grate the carrot, chop the onion finely and press the garlic cloves
- Chop the chicken fillets to cubes
- Empty the can of chickpeas in a strainer and rinse them with cold water to get rid of the salt water
- Heat up a large frying pan or a cast iron skillet and fry all the vegetables, except the chickpeas until they’re brown
- Add the chicken and let it get some color too, but it doesn’t have to ready in the center
- Add the rest of the ingredients and mix it well.
- Let it simmer for at least 10 minutes. Put in salt, paprika powder and turmeric to taste.
I made gingerbread biscuits the other day and the final count for that was 128 biscuits at a cost of about 3€, since I had all of the ingredients at home already. The cost for every biscuit is about 2c, which is a VERY good price for a homemade biscuit. You can, of course, find the recipe a previous blog post – just search for it among the recipes. If you want to make biscuits a bit fancier you can mix 4dl of powdered sugar with 1dl water into a paste and then pipe it on the biscuits. There are food colors at the grocery shops if you want to make different colours too and it only makes them a couple of cents more expensive, depending on what brand of powdered sugar you use and if you colour the sugar paste.
400 gr minced meat (half and half)
Flour to thicken the sauce
1 cube of meat stock
1-2 cans of tomato sauce (or baked beans in tomato sauce)
A few splashes of soy sauce (can be omitted if you’re allergic to soy)
2 dl water
3 cloves of garlic
Salt and pepper to taste
Pasta of your choice
- Chop the onions finely, it helps if you have a Nicer Dicer or an Alligator (I have an Alligator and I love it!)
- Heat up a pan with high edges until it’s very hot
- Melt the butter and fry the onion in it until it’s got a nice brown colour and the liquid is gone.
- Put in the minced meat (I use one that is 60 % beef and 40% pork since it’s cheaper, but you can of course use only pork or beef if you don’t eat either pork or beef.) and fry it until it too has got a nice brown colour and there are no raw bits. Let the liquid evaporate!
- Put in some thickening. This is individual: if you want a thick sauce then you use a bit more and if you want a thin sauce you put in only a bit. I prefer a thin sauce since I can make it last longer.
- Press in the garlic cloves (or garlic powder) along with the rest of the ingredients (except the pasta of course) and stir until well mixed.
- Season it to taste.
- Turn down the heat to low and let it simmer while you cook the pasta to perfection.
- The sauce only gets better if you allow it to simmer for a while.
If you’re allergic to any of the ingredients, then substitute them:
- Tomatoes – ajvar relish
- Soy sauce – omit, it’s only in for the colour anyway
- Onions – carrots
The recipe can be made vegetarian by using soy minced meat and vegetable stock instead of the beef one.
You can make the recipe even cheaper by lessen the amount of meat, which is the most expensive part of the recipe, and substitute it with 2 large, grated carrots instead and not even taste the difference.
So, a while ago I bought three packs (I think) of a new Kellogg’s product that I haven’t seen before and thought I might try.
It’s the Kellogg’s new Urlegender crunchy müsli and it was on sale for 2.50€ since it was about to expire. Its main ingredients are: rye, chiaseeds, Sultanas and pumpin seeds – so it’s not gluten, but it is vegan since it doesn’t contain any milk or egg products. One portion consists of 45 gr (192 kcals), but it’s easy to eat double that with yoghurt.
I tried it on its own, one bowl with yoghurt and one bowl with milk, just to get the differences and most common variations.
To start with eating the müsli (or granola if you’re American), I found it very difficult to eat with your hands. This due to it falling apart and not really being clumpy enough to eat it without spilling it everywhere. Some honey, or something else that makes it bind together, to bind it together to rocks would have been nice and made it easier to eat. I would not recommend you to eat it on its own, unless it’s in a bowl on your chest close to your face.
As for eating it with milk it’s almost the same thing as with the first option: since it’s not really clumps it sticks in your thorat when you swallow it and I had to drink a lot of extra fluids to get it down properly.
My favourite option was to eat the crunchy müsli with yoghurt, simply because it was the easiest way to swallow it and not make a complete mess. It goes well with all types of yoghurt really, vegan or regular.
To state the positive sides of it:
- It tastes nice and is not too sweet – if your eat it with yoghurt that is. I found that the sugars in it was released into the milk and made it really overpowering , almost to the point of being too sweet to eat.
- It has a ziplock to prevent it from going bad, your pets from getting in to it etc. It’s easy to use for being a ziplock.
- Pretty high in protein and fibre, which is nice.
The negative sides:
- It’s difficult to chew, especially the Sultanas, and it doesn’t really get any better when you have it in liquids (milk or yoghurt). My jaw started to hurt after a while and it made it hard to eat everything.
- The calorie count is REALLY high: 100 gr = 427 cals, 45 gr (1 port) = 192 cals. The amount of carbohydrates is quite high too.
- It’s difficult to eat on its own and with milk. See higher up for a better explanation
To sum it up I think I pretty much like it, but I will NOT buy it after I’ve finished the packs that I have at home. The negative stuff outweighs the good to much for me to take a liking to the müsli.