Carrots, Peas & Potatoes Flavoured with Cumin
Dice the carrots & potatoes. Coarsely chop the onions & thinly slice the scallions. Set aside. Heat oil in a large skillet over mediumheat. When hot, add the cumin seeds & let them sizzle for 3 or 4seconds. Add the chilies & stir them for [... more]
International Vegetarian Union |
Lamb or Mutton Curry, Pickle Style
Place onion, ginger and garlic in a food processor and chop very finely, almost like a paste. Heat oil in a heavy bottomed pan and add cumin, fennel, nigella, mustard, fenugreek seeds and asafoetida powder. As soon as seeds crackle, add dry red ... [... more]
Mamta's Kitchen |
Vegetarian Mozzarella Croutons
Parsnip & Ginger Soup Beetroot & Caraway Soup Chickpea & Garlic Soup Chestnut & Apple Soup Cauliflower & Almond Soup Carrot, Cashew & Sage Soup Split Pea & Cumin Soup Broccoli & Dolcelatte Soup Spicy Courgette Soup Tomato & [... more]
Vegetarian Society |
Brown Lentil Chilli
This warming chilli is great served with baked potatoes or rice. Be careful to warn guests about the whole chillies, or take them out as you serve out portions. Add the ground cumin, season to taste and cook for another 10 minutes. Add the ... [... more]
Vegetarian Society |
Chicken Tagine
For chermoula paste: cumin powder, coriander powder, chilli powder and turmeric powder, to taste 1. To make the chermoula, simply place all ingredients in a food processor and blend. 3. Heat the olive oil in a heavy-based saucepan. Add the ... [... more]
BBC |
Sesame Seed Powder (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 |
Tinda Gourd and Potato Masala Curry
Grind/finely chop onion, ginger and garlic in a food processor or chop by hand finely. Heat oil in a pan and add cumin or mustard seeds, cardamoms, cloves, bay leaves. Once seeds splutter, add onion, ginger and garlic and fry until light to ... [... more]
Mamta's Kitchen |
Stir-fried Spicy Spinach
This is a quick and simple dish to serve with a dal, vegetarian or meat curries and chapatties or parathas. Serves 4 Heat oil in a wok and add cumin/mustard seeds, whole red chilli/chopped chilli and asafetida powder. Once the seeds splutter, add ... [... 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 |
Coriander Leaf Raita
All amounts are approximate, adjust to taste. Serves 4 as a side dish. Place everything except garnish ingredients in a bowl and mix with a fork. Serve chilled, garnished with coriander leaves and roast cumin. A handful of coriander leaves, ... [... more]
Mamta's Kitchen |
Potato & Cauliflower Curry with Yoghurt
Boil the potatoes in their skin, peel and cut into bite sized pieces. Heat oil in a pan, add cumin seeds and asafetida powder. When seeds begin to splutter or turn brown, add ginger and green chilli, fry for a minute or two. Add turmeric, chilli ... [... more]
Mamta's Kitchen |
