Your Cooking Coach
Show MenuHide Menu

Tag: ajwain

Cauliflower and Potatoes Sauteed with Tomatoes

Cauliflower and Potatoes Sauteed with Tomatoes1

  • 1 cauliflower head, cut into florets
  • 4 to 5 medium sized yellow potatoes, cut into ½ inch wedges
  • 1 teaspoon cumin seeds
  • 1 teaspoon ajwain (carom) seeds
  • 2 tablespoons extra light olive oil
  • 1 medium yellow onion, sliced
  • 2 inch ginger, chopped
  • 4 garlic cloves, chopped
  • 1 cup fresh tomatoes, chopped
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • ½ cup cilantro, chopped

In a large saucepan, heat the olive oil. Add the cumin and ajwain seeds and sauté on medium high heat till the seeds begin to sizzle. Add the onion, ginger and garlic. Saute on medium heat for 4-5 minutes. Add the tomatoes and sauté for another 4-5 minutes. Add the salt, turmeric, coriander powder and garam masala. Mix well and add the cauliflower and potatoes. Mix well and lower the heat and cover for 15 minutes or till the potatoes and cauliflower are tender. Turn the heat up and uncover the pan and sauté, stirring constantly. Saute for 5-6 minutes, till the excess moisture at the bottom of the pan has evaporated. Check for seasonings and garnish with cilantro.

Cauliflower and Potatoes with Ajwain

Cauliflower and Potatoes with Ajwain

  • 1 head cauliflower, cut into large florets
  • 2 large Idaho potatoes, cut into long wedges and par boiled
  • 1 large cookie sheet
  • 1 tablespoon extra light olive oil
  • 3 teaspoons ajwain
  • 3 teaspoons salt

Place the cauliflower and potatoes on to the cookie sheet. Drizzle the oil and sprinkle the ajwain and salt. Mix well with fingers. Brown under a high broiler for ten minutes, or till vegetables are golden brown. Take out and keep aside.

  • 2 tablespoons extra light olive oil
  • 1 large yellow onion, chopped
  • 4 to 5 garlic cloves, minced
  • 3 inch ginger, grated
  • 1 cup crushed tomatoes
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoon ground coriander
  • 1 teaspoon garam masala
  • Salt
  • ½ cup cilantro, chopped

Heat a wok like pan with the olive oil. Add the onions, ginger and garlic. Saute on a medium high heat, stirring constantly for about 5 minutes. Add the tomatoes and sauté for another 5 minutes. Add the cauliflower and potatoes. Add the turmeric, cayenne pepper, coriander and garam masala. Mix gingerly making sure not to break the vegetables. Check for seasonings and add salt. Garnish with cilantro.

Chicken Curry with Carom Seeds: Nanoo’s Chicken

Delicious, delicious chicken curry- you won’t get this in any restaurant!
Nanoo's Chicken

  • 2 pounds skinless, bone-in, chicken thighs
  • 1 cup yogurt
  • 2 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 garam masala
  • 1 tablespoon ajwain
  • ½ cup extra light olive oil
  • 1 cinnamon stick
  • 1 black cardamom
  • 3 cloves
  • 1 tablespoon cumin seeds


  • 3 large onion, sliced
  • 1 head of garlic, sliced
  • 2 inch piece ginger, sliced
  • 1 teaspoon turmeric
  • ¼ teaspoon cayenne pepper
  • 1 cup chicken stock
  • Salt to taste

Mix the yogurt, salt, cayenne pepper, garam masala and ajwain and add to a large mixing bowl. Add the chicken and marinate over night, or at least 3 to 4 hours.

In a large saucepan, heat the oil and add the cinnamon, cardamom, cloves and cumin seeds. Once the spices begin to sizzle, about 30 seconds, add the onions. Saute on medium heat till the onions are translucent and decreased in size by half, about 10 minutes. Add the ginger and garlic and sauté on medium heat for 5 minutes. Add the chicken, turmeric, cayenne pepper and sauté for 15-20 minutes until the onions, ginger and garlic begin to disintegrate. Add the chicken stock and cook on low heat 40 to 50 minutes. Check for seasonings and serve with rice or fresh roti.

North Indian Fish Curry

Fish Curry

  • 1 large white onion, rough chopped
  • 10 garlic cloves
  • 3 inch piece of ginger
  • 1/3 cup extra light olive oil
  • 2 teaspoons ajwain
  • 1 cup tomato puree
  • 3 cups fish or chicken stock
  • Salt
  • ½ teaspoon cayenne pepper
  • 1 teaspoon turmeric

Process the onion, garlic and ginger till smooth. Heat the oil in a large saucepan and add the ajwain seeds. Saute for 30 seconds or till the seeds begin to sizzle. Add the processed onion mixture and sauté on a medium heat for 10 to 15 minutes making sure the mixture does not stick to the pan and burn. Add the tomato puree and sauté for another 10 to 15 minutes on medium heat. Add the fish or chicken stock, mix well, and bring to a boil. Simmer the sauce on medium heat for 15 minutes. Add the cayenne pepper and salt. Keep aside.
Fish Curry Masala

  • 2 pounds tilapia, cut into 3 to 4 inch pieces
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • Juice of one lemon

Add the tilapia pieces in a mixing bowl and add the salt, garlic powder and lemon juice. Mix well and keep aside for 30 minutes.

  • 2 tablespoons extra light olive oil
  • 1 tablespoon dry fenugreek (kasuri methi) for garnish

In a large non-stick frying pan, heat the olive oil and brown the fish pieces in small batches. About 30 seconds on each side or till golden brown. Add the browned fish pieces into the simmering sauce. Cook for about 5 minutes and adjust seasoning. Garnish with dry fenugreek. Serve with rice.
Fish Curry Saute

Indian Fried Fish

This is my first attempt at fried fish. I tend not to fry very often- usually twice a year when I make a specific meal for which I make pooris, which are fried breads. Other than that, there is no frying. read more …

Tandoori Cauliflower

Tandoori Cauliflower I guess I will continue the cabbage and cauliflower theme this week. Cauliflower is everywhere right now- big, snowy white, beautiful!

We were in town and a local restaurant was selling farm fresh vegetables. The cauliflower was calling my husband from a mile away. We bought the biggest one we could find and brought it home.

We were having some people over and I was making vegetarian food- what does one make for an appetizer??? Well, grilled or tandoori cauliflower, of course!!

I mixed up a tandoori paste which included ginger, garlic, cilantro and Greek yogurt. I blanched the cauliflower and marinated the florets in the delicious paste. I had time and marinated them overnight. If you don’t have the luxury, marinate them for at least 2 to 3 hours..

Try this next time you are stumped on what to make for a vegetarian appetizer…
read more …

Fish Biryani- Cod Cooked in a Green Curry and Layered with Rice

Fish Biryani3 This is a delicious way to incorporate fish into your diet. Typically cooking a biryani can take all day and the results are unbelievably delicious with complex flavors- but in order to make this dish through the week- I needed to simplify it. I skipped a few steps and this version is definitely not as detailed but it is extremely delicious and full of flavor.

I think the key to use very bold flavors with extremely fresh ingredients. My daughter loves cod and so I decided to go with it for this preparation. Any white, sturdy fish can be used- tilapia or catfish are quite popular for Indian curries.

I sauteed the fish quickly to brown each side and then cooked the onion, garlic, cilantro and dill mixture. I didn’t cook the fish all the way in order not to overcook it in the oven later with the rice. The whole process took me less than an hour- of course I cooked the basmati rice in advance and cooled it off. Once the curry and the rice were layered, I covered the dish with a wet cheesecloth to provide moisture and baked it for half an hour.

The rice dish was extremely delicious and the fish came out soft and tender. My daughter loved it and so did my husband. I served the rice with a cucumber salad and raita.

Next time you are confused what to do with fish- try making a fish biryani.

  • 1½ cups basmati rice
  • 3 cups chicken broth
  • 1 teaspoon salt

Bring the chicken broth to a boil in a medium saucepan. Add the rice and salt and bring to a boil. Cook on high till the liquid begins to evaporate. Cover and cook for ten minutes. The rice should about three quarters done since the rest will be cooked with the fish curry. Take out of the saucepan and spread on a plate to cool off.

  • 1 pound cod fillets, cut into 2 inch pieces
  • 2 tablespoons extra light olive oil
  • Salt

Heat the olive oil in a heavy Dutch oven on high heat. Add the cod pieces and sauté 2 minutes each on both sides while sprinkling salt. Take out and keep aside (the pieces won’t cook through- which is what we are looking for).

Fish Biryani

  • 1 medium onion, rough chopped
  • 3 garlic cloves
  • 1 cup cilantro, rough chopped
  • ½ dill, rough chopped
  • ¼ cup water

Add the onion, garlic, cilantro, dill and water into a blender. Blend till the mixture is turned into a smooth paste. Keep aside.

  • 1 tablespoon extra light olive oil
  • 1 teaspoon cumin seeds
  • ¾ teaspoon ajwain (carom) seeds
  • 1/3 cup half and half
  • 2 teaspoon coriander powder
  • ½ teaspoon cayenne pepper
  • Salt
  • 1 cheesecloth

Preheat oven to 400 F.

Reheat the Dutch oven and add the olive oil. Add the cumin and ajwain seeds. Saute for a minute, or till the seeds start to sizzle. Add the dill paste and sauté on medium heat for 5 to 6 minutes, stirring constantly. Add the half and half and turn heat down to medium low. Add the coriander powder, cayenne pepper and salt to taste. Cook on low heat for another 4 to 5 minutes stirring constantly. Turn the heat off. Let the pan cool off for a few minutes and then add the fish pieces. Mix careful not to break the fish pieces. Add the fish curry to the bottom of an ovenproof dish. Add the rice on top and cover with a wet cheesecloth. Cover the dish with aluminum foil and bake for 45 minutes. Serve with raita and a cucumber salad.

Fish Biryani1
Fish Biryani2