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Tag: cumin seeds

Rajma with Cilantro and Dill (Red Kidney Beans Stew)
  • 2 cups dry red kidney beans
  • 6 cups water
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 3 inches ginger, chopped
  • 1 14.5 oz can chopped tomatoes
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander powder
  • ½ teaspoon cayenne pepper
  • 2 tablespoons butter or ghee
  • ½ cup fresh dill, chopped
  • 1 cup fresh cilantro, divided in 2 bunches and chopped
  • 2 teaspoons garam masala

For this recipe you either need a pressure cooker or a slow cooker.

In a pressure cooker add the kidney beans, water, onion, garlic, ginger, tomatoes, salt, turmeric, cumin seeds, coriander powder, cayenne pepper, butter, dill and ½ cup cilantro.  Place the lid on top and cook on high heat till the pressure cooker gives out steam.  Lower the heat and cook for 2-3 hours.  Turn the heat off and open the lid.  Evaporate the water till the dish reaches a thick soup consistency while smashing some of the beans with the back of a ladle.  Add the remaining cilantro and garam masala.  Check for seasonings and serve with rice.

Pepper Chicken Curry

Spice Mix

  • 2 teaspoons whole peppercorns
  • 4 cloves
  • 2 teaspoons cumin seeds
  • ½ inch cinnamon stick

Roast the spices and grind, keep aside.

  • 1 tablespoon oil
  • 2 inch fresh ginger, grated
  • 5 garlic cloves, grated
  • 2 teaspoons salt
  • 2 pounds chicken thighs, skin off with bone

Mix the spices, oil, ginger, garlic and salt. Mix well and rub all over the chicken pieces and marinate for 2 to 3 hours.

  • 2 tablespoons ghee or butter
  • 1 large yellow onion, sliced
  • 10 to 15 curry leaves, chopped
  • 1 teaspoon turmeric
  • 2 cups chicken broth
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the ghee. Brown the chicken pieces on both sides on high heat for 2 to 3 minutes each. Take the pieces out and add the onion and curry leaves. Add the turmeric and sauté on medium heat for 4 to 5 minutes, stirring occasionally. Add the chicken pieces and broth. Bring to a boil and lower heat to a simmer and cover with lid. Cook for 20 to 25 minutes and take the lid off to check if chicken is done. Increase the heat to cook any excess liquid in the pan. Check for seasonings and garnish with cilantro.

 

Cabbage and Carrots

My husband loves cabbage… so I try to make it a different way each time I cook it, which is not too often as I am not a huge fan. I will eat it but I never seek it out in a grocery store. I should since it is so healthy to eat…

  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 10 to 15 curry leaves, chopped
  • 1 inch fresh ginger, grated
  • ½ cup peanuts, chopped
  • 1 tablespoon channa dal
  • 1 tablespoon white urad dal
  • 3 cups green cabbage, shredded
  • 1 cup carrots, shredded
  • 2 teaspoons ground coriander
  • ½ cup cayenne pepper
  • 2 teaspoons salt

Heat a medium pan with the coconut oil over medium heat. Add the mustard seeds, cumin seeds and curry leaves. Cook for a minute. Add the ginger, peanuts, channa dal and urad dal. Saute for 3 to 4 minutes on medium heat. Add the cabbage, carrots, ground coriander, cayenne pepper and salt. Mix well and sauté on medium heat for 5 to 6 minutes, stirring constantly. Lower the heat and cover with lid and cook for 5 minutes. Take lid off and check for seasonings. Serve warm.

Cauliflower with Ginger and Onion Seeds

kalonji-gobi

  • 1 cauliflower head, cut into florets
  • 3 to 4 potatoes cut into 3 inch pieces
  • 2 tablespoons extra light olive oil
  • Salt

Place the cauliflower florets and potatoes on a lined cookie sheet. Drizzle oil and sprinkle salt all over. Broil till golden brown, about 10 to 15 minutes. Take out and keep aside.

  • 1 tablespoon extra light olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon onion (kalonji) seeds
  • 1 medium white onion, sliced
  • One 3 inch piece of ginger, sliced thin
  • Salt to taste
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoons garam masala

In a wok like saucepan, heat the olive oil. Add the cumin, fennel and onion seeds. Saute for a minute on medium heat till the sees begin to sizzle. Add the onion and ginger. Saute for 4-5 minutes stirring constantly. Add the broiled cauliflower and potatoes. Add the salt, turmeric and cayenne pepper. Mix well and cover with lid. Cook for 10-15 minutes or till the potatoes are soft. Uncover and increase the heat. Add the garam masala and stir well. Check for seasonings.

Cilantro Cauliflower and Potatoes (Aloo Gobi)

Cauliflower and Potatoes with Cilantro

  • 1 cauliflower head, cut into small florets
  • 4 to 5 medium yellow potatoes, sliced in wedges
  • 2 tablespoons extra light olive oil
  • 2 teaspoons salt

Preheat oven to high broil.

Place the cauliflower and potatoes onto a lined cookie sheet. Sprinkle the salt and olive oil. Broil for about 10 minutes, turning the vegetables half way to brown all sides.

  • 4 to 5 green onions
  • 4 garlic cloves
  • 1 cup cilantro, coarsely chopped
  • ¼ cup water

Blend the green onions, garlic, cilantro and water till smooth. Keep aside.

  • 2 tablespoons extra olive oil
  • 1 teaspoon cumin seeds
  • Salt

Heat a medium saucepan with the olive oil. Add the cumin seeds and sauté for 10 to 15 seconds. Add the green onion mixture and sauté on a medium heat for 4 to 5 minutes. Add the roasted cauliflower and potatoes- mix well and cover with lid and cook for 10 to 15 minutes. Check for seasonings and serve hot.

Ground Meat with Cauliflower (Keema Gobi)

I make this dish all the time. I do like to change it up a bit- just to make it more interesting. For this one I first combined green onions, garlic and cilantro and used them as the base. I then used cardamom, cloves and cumin to flavor the dish- the result- absolutely delicious!!

  • 4 green onions, chopped rough
  • 4 garlic cloves, smashed
  • ½ cup cilantro, chopped

Process the aromatics in a food processor until they are chopped fine. Keep aside.

  • 3 tablespoons extra light olive oil
  • 1 teaspoon cumin seeds
  • 2 cardamom pods, smashed
  • 3 cloves, smashed
  • ½ pound ground pork
  • 1 tablespoon tomato paste
  • 3 cups or a medium sized cauliflower, florets taken apart
  • 1-2 teaspoons salt
  • 2 teaspoon ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Add the cumin seeds, cardamom pods and cloves and cook for 30 seconds over medium heat. Add the pork and increase the heat to high. Break the meat with the back of a wooden spoon while browning it, for about 3 to 4 minutes. Add the tomato paste and cook for 30 seconds. Add the cauliflower, salt, ground coriander, turmeric and cayenne pepper. Mix well and cover with lid and lower heat to medium low. Cook for 15 to 20 minutes and take lid off. Break the florets into smaller pieces with the back of a wooden spoon and cook on medium high heat for another 5 to 10 minutes, stirring constantly. Check for seasonings and garnish with cilantro.

Rice Noodles with Shrimp Curry and Chinese Broccoli
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 8 allspice berries

Toast the spices in a dry cast iron pan on medium heat until fragrant and grind in a spice mill. Keep aside.

  • 1 pound rice noodles, cooked according to package directions. Drizzle a bit of oil, mix well and keep aside.
  •  2 tablespoons coconut oil
  • 1 large yellow onion, sliced
  • 2 tablespoons lemongrass, chopped finely
  • 3 garlic cloves, grated
  • 1 inch fresh ginger, grated
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • Juice and zest of one large lime
  • Salt
  • 2 teaspoons fish sauce
  • 1 14 ounces can of coconut milk
  • 1 pound medium shrimp, peeled and deveined
  • 1 bunch Chinese broccoli, chopped
  • 3 green onion, chopped
  • ¼ cup fresh mint, chopped
  • 1/3 cup fresh cilantro, chopped
  • ¼ cup fresh basil, chopped

Heat a wok like pan with the coconut oil. Add the onion and sauté on medium heat for 3 to 4 minutes. Add the lemongrass, garlic and ginger and cook for another 4 minutes. Add the spice mix, turmeric, cayenne pepper, juice and zest of lime, salt, fish sauce and coconut milk. Bring to a boil and simmer for 3 to 4 minutes. Add the Chinese broccoli and shrimp and cook for 3 to 4 minutes. Check for seasonings and add the green onion, mint, cilantro and basil.

Dip the noodles briefly in hot water, drain and add some to each serving bowl. Top with the shrimp curry and serve warm.

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