Tag: fennel seeds
Brown Lentils with Fennel Seeds
I love making lentils. At the Indian stores, there are at least 20 different kinds of lentils lined up on the wall. It can be quite confusing and overwhelming trying to choose which ones to take home. I have about 5 or 6 that I make constantly.
These brown lentils are one of my favorites. I am always looking to cook them in a different way to change it up a bit. I like making them as they are particularly creamy and delicious. They cook fairly quick and are a perfect weeknight meal.
I made this dish with fennel seeds. I added them at the very end to give the dish a very fresh and delicate flavor. The half and half made the lentils even more creamy- really delicious!
My daughter loves all sorts of lentils and eats them happily with rice. I usually make rice with peas and serve it with the lentils- it is a complete meal. Whenever I am confused about what to make or don’t have much time, I go into my pantry and look at the lentil shelf. It is great to be able to make something at a moments notice without having to go to a grocery store.
This dish was delicious, creamy and very aromatic. We had it with rice and a big bowl of raita!
read more …
Shrimp with Fennel and Sesame Seeds
- 1 pound jumbo cleaned shrimp
- 3 tablespoons olive oil
- 15-20 curry leaves
- 1 teaspoon fennel seeds
- 1 teaspoon white sesame seeds
- 1 medium yellow onion sliced
- 2 inch ginger sliced
- 2 garlic cloves sliced
- ½ cup crushed tomatoes
- 1 teaspoon coriander powder
- ½ teaspoon cayenne pepper
- 1 teaspoon garam masala
- Salt to taste
- ¼ cup chopped cilantro for garnish
In a big wok shaped pan heat the three tablespoons olive oil. Add the curry leaves, cook for 30 seconds. Add the fennel and sesame seeds, cook for another 30 seconds. Then add the onion, garlic and ginger. Cook until the vegetables are soft and light brown. Add the crushed tomatoes and cook for another 5 minutes. Add the cleaned shrimp and sauté for 5-7 minutes or until opaque and pink (careful not to overcook). Add the coriander powder, cayenne pepper, garam masala and salt.
Take the shrimp off the heat and add the cilantro and serve.