Tag Archives: Cumin seeds

Cauliflower and Peas with ginger

This is a sure simple vegetarian winner. The key is grating or chopping the cauliflower into a fine mush so it all cooks quick and evenly. Ginger is also the highlight of this dish ( no garlic has been used). Use a good 2 inch piece on ginger sliced and then chopped.

13-DSC_0781So to get the veggies together you would need:

half head of grated/chopped cauliflower

1 red pepper chopped fine

2 cups shelled peas

1/2 onion chopped

1 tomato chopped

2 greed chilies chopped

2 inch ginger chopped

cilantro and lemon for the final effect.

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For the spices you need:

1/2 tsp cumin seeds

1/2 tsp onion seeds

1 tsp turmeric

1 tsp dry ground coriander

1/2 tsp cayenne ( or omit)

In a wok, use vegetable oil and fry the cumin and onion seeds until they pop. Add onions and chopped green chilies. In a minute add the ginger. Fry for 2 mins and add the cauliflower and fry for a few mins, add the peppers and keep frying. At this point you can add all the spices. After a few mins add the tomatoes and peas. Cook until everything is tender and spices have blended.

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Top with cilantro and lemon juice. Serve hot with roti ( i used whole wheat and spelt). You also see cheese in spinach in the photo ( i will post the recipe)

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Carrots, peas and corn with cumin

Looking for a unique side dish for thanksgiving? Why not go with global spice that satisfies the taste buds. #thanksgiving

Carrots Peas and Corn
Carrots Peas and Corn

Fresh slim organic carrots cut into small pieces

Fresh or frozen organic green peas and corn

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1 tsp cumin seeds,  1/2 tsp oinion seeds, 1 tsp each of minced ginger and garlic, 1/tsp tumeric, 3 whole red dry chilies, 1/2 tsp cayenne, salt to taste

Put 1 tbsp olive oil in pan and crackle the cumin and onion seeds for a minute, add garlic/ginger. Fry for a minute and add carrots. In about 2 minutes, add all the spices and peas and corn. A couple of tablespoons of water and cover and cook for 5-7 minutes until the carrots are tender. Tope with lime juice and fresh cilantro.

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Matar Paneer with pepper – Indian cheese with peas and pepper

Quick, delicious and easy to make….

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A chunk of home made or store bought cheese ( paneer) cut in 1 inch pieces

1 tbsp mustard oil

1/2 tsp each mustard seeds, onion seeds and fennel seeds, cumin seeds

a pinch of hing ( asafetida)

10 pieces of curry leaves

1 tsp tumeric powder

1 tsp coriander powder

1 cup peas

1 cup diced green/red pepper

Heat the oil in a heavy bottomed pan and add the seeds. Once the seeds have popped, add the curry leaves and hing. Saute for 30 secs on medium heat and add tumeric and coriander. Add the cheese pieces and fry until coated with all the spices and they turn a little brown. Add pepper and peas ( i used frozen). Let everything cook covered for about 5 – 10 mins. The dish should be dry as in the picture. Garnish with mint and lime juice. Serve with bread or rice. I served it with the Karela roti I have in the earlier postsImage

Coriander Coconut chutney

I am always exploring good and healing Ayurvedic recipes. The simplicity and balance found in such form of cooking balances the pittas and is good for the soul. This is a variation of a Coriander chutney that I found on an Ayurvedic website and was inspired to try it out.

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Coriander also known and Cilantro contains antioxidants and has antibacterial properties. It has also been documented to be used for traditional treatment of Type 2 diabetes.

All the good stuff aside, I LOVE Coriander and find something to use it in pretty much everyday.

This chutney was served with Methi Roti ( recipe coming), Green pea pulao and yoghurt.

I used frozen shredded coconut that was unsweetened and had no added preservatives.

Cumin and mustard seeds are readily available in supermarket. I have a plant of curry leaves but you can always buy a bunch from the local asian grocery store.

Heeng or Asafoetida is used as a flavor enhanced and as a digestive aid. It has a strong pungent smell so a pinch is just enough. You can choose not to use it at all.

A bunch on green coriander ( stems and all)

1 cup of shredded coconut

water

3 green chilis

2 inch fresh ginger peeled and chopped

1/2 tsp cumin seeds

1/2 tsp mustard seeds

8 pieces of curry leaves

pinch of heeng (Asafoetida)

1 lemon

1 tsp ghee

Blend the Coriander, ginger, coconut and green chili in a blender adding water to bring it to a good consistency.  Add lemon juice and salt to taste

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Sizzle the cumin, mustard seeds  in ghee. Add Heeng and curry leaves. give it about 30 seconds and turn off the heat.

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