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Your search for "cumin seed" revealed the following:
RECIPES - Pulses/Lentils
JEERA TADKA DHAL (Cumin Seed Tempered Dhal) Never ever has there been a dish more homely, more comforting, more soul-satisfying than that of the humble dhal tadka. This simple lentil curry does wonders for the homesick soldier, who craves nothing but the flavours and aromas created at the hands of a...
RECIPES - Pulses/Lentils
CHANA DHAL Prepare: Wash and soak 1 cup split pea lentils for at least ½ hour. Rinse and cook them uncovered in about 3 cups of water, 1 teaspoon salt, for 30 minutes/till soft. Alternatively, you can pressure cook them for about 20 minutes. Sauté: Heat 2 tablespoons oil in...
RECIPE - Kolambhi Bhaat - Prawn rice
From the State of Maharashtra on India's west coast, we bring you this delicious one pot meal that is quick and easy. Great way to use left-over rice. Apply 1 tsp salt and 1 tsp turmeric to 500g cleaned prawns. Heat a heavy based casserole dish/wok then add 2 tbps oil, 1...
RECIPE - Kadhi (Chickpea flour curry)
Kadhi is a popular Punjabi lunch time dish and can be served with freshly boiled rice and Pakodas (onion bhajji). It's one of those complete meals that you can whip up with basic pantry and fridge staples. It also comes together in 20 minutes whilst your rice is getting ready. This recipe...
RECIPES - Veggies
CUMIN POTATOES (Jeera Aloo) A great recipe when you haven`t gone shopping and all you have are spuds in your pantry. Serve with pita bread (hopefully you have a lot of them in your freezer). Boil 3 potatoes in salted water. Peel when cooled. The cut into small cubes....
GETTING STARTED
A friend once asked what she needed to start Indian cooking so I thought I might list a few items that you will definitely use: A heavy bottom pot – very useful for sautéing onions that form a base for most curries A mortar and pestle – great for crushing fresh...
Khichdi / Kitchari
A precursor to Kedgeree, which is a British adaptation of this Indian vegetarian favourite. It is a quick meal packed with protein and full of flavour. For a variation, try adding some fresh herbs - 1/4 cup of coriander and mint will make this baby sing :) Serves 4 Ingredients: 1...
RAJASTHANI MIRCHI VADAS
If there is one state in India that spells 'spicy' it is the north-western state of Rajasthan, which is also known for its ancient forts and palaces and its colourful textiles and handicrafts. Almost 70% of the state is covered by the Thar desert and the region is very arid. Spice...
Indian Shakshouka - Tamota Per Eedu (Eggs on Tomatoes)
It is no secret that the Parsi community in India love eggs*. They cook them on various ingredients - tomatoes (Tamota per Eedu), okra (Bheeda per Eedu), potatoes (Sali per Eedu) and mince meat (Kheems per Eedu). In this recipe we will do the simplest and one which we think you will recognise...
Recipes - Rice - Poha a tasty breakfast or snack
Place 2 cups beaten rice (Poha) in a colander. Rinse and leave to drain. Heat a pan then add 2 tablespoons vegetable oil and 1/2 cup shelled peanuts. Stir fry for about 1 minute then add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1 finely chopped onion and 1 sliced fresh green chilli (so...