Tag: cumin seeds

Green and Yellow Beans with Dill

I am revisiting some recipes… this is ideal for Meatless Mondays and there are loads of beans in the farmers market right now!!

2 tablespoons extra light olive oil
1 teaspoon cumin seeds
2 teaspoons coriander seeds, crushed
3 green onions, chopped
2 inch fresh ginger, grated
3 cups green and yellow beans, trimmed and chopped
Salt
½ teaspoon cayenne pepper
1/3 cup dill, chopped
½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Add the cumin and coriander seeds. Saute for a minute on medium heat and add the green onions and ginger. Saute on medium heat for 3 to 4 minutes. Add the green beans, salt and cayenne pepper. Saute on high heat for a minute, turn heat to medium and cover with lid and cook for 3 to 4 minutes- just enough time to cook the beans. Make sure not to overcook. Take the lid off and turn the heat on medium high and sauté for another 3 to 4 minutes, stirring constantly. Check for seasonings and add dill and cilantro. Mix well and serve.

Coconut Shrimp

Coconut Shrimp This dish is worth reposting. I used the recipe this past weekend for a dinner party I was having. I thought it would be fun to post the dishes I made… next time you want to have a dinner party and cook Indian food- you may want to use this menu…I changed it up a bit by adding sliced onions- made it super delicious…

This dish is truly delicious! I made it the other day- concocted it in my head the day before I was supposed to cook and take it to my friend’s house.

She was having a get together and wanted to know where to get a few meat snacks for a cocktail party. I suggested we cook at home instead. It is so hard to find a place that makes and delivers yummy food. Also, by the time they bring the food over, it’s cooked and cold and doesn’t taste the same reheated. We decided I will cook the shrimp and take to her house. I decided to do a stir fry style dish which will taste good room temperature as shrimp is not so tasty reheated.

There used to be a South Indian restaurant in Edison, NJ that served delicious seafood. We would go once in a while and make it a point to order a shrimp stir fry for appetizer. It was yum! It had cumin and fennel seeds amongst other ingredients. I started to think of that dish and got inspired to make the coconut shrimp.

I roasted the cumin and fennel seeds and powdered them in a spice grinder. I also had fresh frozen shredded coconut which I roasted as well- just to give it more of a crunch in the dish. Store bought, packaged coconut can be substituted for the dish.

The overall flavor was enhanced by the marinade- which was simply lemon juice, garlic, salt and olive oil. I sauteed the marinated shrimp with the spice mix and added the coconut. Very simple, yet very tasty.

It was a big hit at the party. This dish will definitely be part of my repertoire going forward. Give it a try- you won’t be disappointed!
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Shredded Cabbage with Cilantro Dill Sauce

It is meatless Monday and St. Patrick’s Day is tomorrow.. so I have a cabbage dish for you- with a twist. Make it with your favorite corned beef!!!

2 tablespoons extra light olive oil
1 inch fresh ginger, grated
1 teaspoon cumin seeds
1 cup cilantro, chopped
1/2 cup dill, chopped
1/2 cup water
3 cups green cabbage, shredded
2 teaspoons ground coriander
Salt
½ cup cilantro, chopped

Transfer the cilantro, dill and water to a blender and blend till a smooth sauce is formed. Heat a medium saucepan with the oil. Add the ginger and cumin seeds. Saute for a minute on medium heat. Add the cilantro dill sauce and sauté for 2 to 3 minutes on medium heat. Add the cabbage, ground coriander and salt and sauté on high heat for 3 to 4 minutes, stirring constantly. Reduce to a simmer, cover with lid and cook for about 10 minutes. Take the lid off and sauté on medium heat for another 10 minutes or till the extra moisture cooks off. Check for seasonings and garnish with cilantro.

Refried Beans with Pancetta

I love making refried beans at home- both vegetarian and with the porky goodness. These are with pancetta and are absolutely delicious. Please don’t buy the canned refried beans, especially since you can make them at home quicker and they come out a lot more healthy and delicious!

3 cans pinto beans, rinsed
1 cup chicken broth
3 garlic cloves
2 teaspoon smoked paprika
1 teaspoon salt

Transfer the beans, broth, garlic, paprika and salt to a small saucepan. Bring to a boil and simmer, covered for 15 minutes. Turn heat off and either with an electric beater or an emersion blender, blend the beans making sure they are not completely smooth and have a bit of texture. Keep aside.

1/3 cup pancetta, chopped
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 teaspoon roasted cumin seeds, crushed
½ cup Cotija cheese, crumbled
½ cup green onions, chopped
½ cup cilantro, chopped

Heat a large frying with the olive oil and add the pancetta. Cook over medium heat, stirring for 10 to 15 minutes till all the fat is rendered. Take the pancetta bits out with a slotted spoon. Add the onion and cook on medium heat for 5 to 6 minutes. Add the cumin seeds and sauté for a minute. Add the cooked beans and mix well. Check for seasonings. Transfer to a serving bowl. Top with cheese, green onions and cilantro.

South Indian Style Quinoa

This one is genius- if I do say so myself… the flavors are yum and the whole things is super healthy!

I made this dish with the chicken curry and the whole meal was delicious!

1 cup white quinoa
2 cups coconut milk
Juice of one lemon
1 teaspoon salt

Bring the coconut milk, lemon juice and salt to a boil in a small pan. Add the quinoa and cook according to package directions.

2 tablespoons extra light olive oil
½ cup raw peanuts, rough chop
3 to 4 green onions, chopped
½ teaspoon cumin seeds
½ teaspoon mustard seeds
7 to 8 curry leaves, chopped
1 cup frozen peas
Juice of half a lemon
Salt to taste

Heat a wok like pan with the oil. Add the peanuts, green onions, cumin seeds, mustard seeds and curry leaves to the pan. Saute on medium heat for a minute or two, until the spices become aromatic. Add the frozen peas and the quinoa. Saute for 3 to 4 minutes. Add the lemon juice and salt. Taste for seasonings and serve.

Paneer with Peas

This is a yummy paneer recipe with lots of flavor including cumin seeds, ginger and cilantro. I paired it with peas which is a very popular combination- my favorite…

3 tablespoons extra light olive oil
2 teaspoons cumin seeds
1 medium onion, chopped
2 inches ginger, grated
¼ cup cilantro stems, chopped
1 serrano chili, chopped
1 cup tomato sauce
1 pack paneer, grated
2 teaspoons salt
2 teaspoons coriander powder
½ teaspoon cayenne pepper
3 cups petite frozen peas
½ cup cilantro, chopped
½ cup dill, chopped

Heat a large saucepan with the oil. Add the cumin seeds and cook for 30 seconds on medium heat. Add the onion, ginger, cilantro stems and serano. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce and sauté for another 2 to 3 minutes. Add the paneer, salt, coriander, cayenne and peas. Saute on medium heat for 5 to 6 minutes. Cover on low for another 5 minutes. Check for seasonings and add the cilantro and dill. Mix well and serve.

Achari Chicken Tikkas (Chicken Cooked In Pickling Spices)

I am always looking for different ways to cook chicken- I guess so is everyone else. It is easy to pick it up while doing your weekly shop- or in my case- daily shop. I have to admit- I prefer chicken thighs to any other part of the bird. I find it very versatile, forgiving and full of flavor. I especially use it when making ethnic dishes.

I love making chicken tikkas- my daughter loves them- and I feel good about giving her delicious, organic meat with some veggies on the side.

I felt like eating tikkas but I wanted to prepare them a little differently than my usual. The cooking method is the same- it is the marinade that is completely different- sky is the limit when it comes to flavoring the yogurt. I made a spice mix which is similar to pickling spices used in Indian pickles. It is a classic mixture of fennel seeds, fenugreek seeds with onion seeds, etc. It gives the chicken a delicious sweet, savory and liquorice flavor.

These are best if marinated over night- if you didn’t plan ahead, no worries- a couple of hours will be fine as well. Keep this recipe in mind as you start thinking of grilling outside- enjoy!!

Achari Mix

2 teaspoons fennel seeds
2 teaspoons coriander seeds
½ teaspoon fenugreek seeds
1 teaspoon black cumin seeds
2 teaspoon onion seeds
1 teaspoon mustard seeds

Roast the seeds on stovetop until aromatic on medium heat- about 2 to 3 minutes. Cool and grind to a powder. Keep aside.

1½ pounds chicken thighs, boneless, skinless, cut into 2-inch pieces
1 tablespoon minced garlic
1 tablespoon minced ginger
¾ cups non-fat Greek yogurt
¼ cup half and half
Juice of one lemon
3 teaspoons salt
½ red onion, sliced thin
1 lemon cut into wedges

Marinate the chicken in the garlic, ginger, yogurt, half and half, lemon juice, salt and the spice powder. Let it sit in the fridge over night or at least 2 to 3 hours.
Skewer the chicken pieces and cook under a broiler or on an outdoor grill. Cook till golden brown. Serve on a platter with sliced onions and lemon wedges.

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