Flaky flatbreads with cumin seeds
300g/11oz chapati flour (or a half and half mixture of sifted wholemeal flour and plain white flour) 1. Combine the flour, salt, black pepper, cumin seeds, chillies and coriander in a large bowl and drizzle the oil over the top. Rub the oil and ... [... more]
BBC |
Sesame Seed Powder, A Spice Mix from South India
Dry fry cumin seeds and 30 dry chillies in a wok or frying pan, until the cumin seeds darken several shades. Keep aside. Powder the cumin seeds, dried red chillies and sesame seeds together and add garlic powder, coriander powder and salt. You ... [... more]
Mamta's Kitchen |
Chana/Tuvar Dal Powder (Spice Mix from South India)
Dry fry the cayenne powder for about 15 seconds. Allow to cool. Powder the chana dal, cumin seeds, cayenne, salt and garlic powder/asafoetida together. Serve with hot rice and ghee/oil and thinly slivered onion on the side. You can try making it ... [... more]
Mamta's Kitchen |
Leek and Potato Bhaji (Dry Curry)
Wash and slice Leeks, including their green stalks, thickly. Add cumin seeds and heeng or asafoetida powder and allow the seeds to splutter or turn brown. Add Leeks, potatoes, all the spices and salt, stir for a few seconds and cook covered on ... [... more]
Mamta's Kitchen |
Cauliflower Bhaji, with Minimum Spices
Contrary to popular belief, Indians do not eat highly spiced food all the time. This is a simple yet delicious dish, specially served with freshly made Parathas. It is suitable for young children. Serves 4 Add the cumin seeds and asafoetida and ... [... more]
Mamta's Kitchen |
Mango Powder Chutney/Sauce
Amchoor is an integral part of Indian vegetarian cooking. It is made by grinding dry slices of Add cumin seeds and asafoetida powder. As soon as seeds splutter, add all other ingredients. Allow to cool and bottle. This should keep for a few weeks ... [... more]
Mamta's Kitchen |
Cabbage and Peas Bhaji (Dry Curry)
This is one of my favourite vegetarian dish, it goes very well when served with Plain Paratha. It can be used as stuffing for toasted sandwiches or stuffed parathas. Serves 4 Add cumin seeds and a pinch of asafoetida powder, wait until seeds ... [... more]
Mamta's Kitchen |
Cranberry or Karonda Chutney/Bhaji/Relish
Add cumin seeds. When they splutter, add fennel and nigella seeds. After 1/2 a minute add the coriander and turmeric powders and mix. If using cranberries, cook the green chillies covered, for a couple of minutes, before adding the cranberries. ... [... more]
Mamta's Kitchen |
Kohlrabi and Peas Bhaji (Dry Curry)
Kohlrabi tastes very much like a turnip, therefore, you can cook turnips this way too. Serves 2-3 Heat oil in a pan and add cumin seeds and asafoetida. When the seeds crackle/turn brown, add red chilli, ginger and garlic. Fry for a few ... [... more]
Mamta's Kitchen |
Broccoli and Dolcelatte Soup
Add the broccoli and cumin seeds and cook for a further 2 minutes. Crumble the Dolcelatte into the soup, season to taste and serve with sesame croûtons (see recipe link on the right). Allow to cool slightly then purée in a food processor or [... more]
Vegetarian Society |
Aubergine curry with spicy rice
2. Add the rice to the pan along with the chicken stock cube, bay leaf, cinnamon, cumin seeds and curry powder. Simmer gently for 10-12 minutes or until the rice is tender. 4. Fry the aubergine, garlic, chilli, curry powder and cumin seeds for ... [... more]
BBC |
Spicy rack of lamb with aubergine salad
2x4-6 bone best ends of lamb, each rack about 225-300g/8-10oz 3 tbsp each chopped fresh coriander, flatleaf parsley and mint 2. Place the coriander seeds, cumin seeds and peppercorns into a heavy-based pan and toast for 1-2 minutes until ... [... more]
BBC |
