... out the website for some of the more unusual Indian spices such as black cardamoms, mustard seeds and asafoetida (yes, this is a spice and 100 percent natural). Do tell them, I told you so.
Try ...
... out how to spice them here
If you fancy a bit of fish, try using some fresh mackerel to create a south Indian style fish dish using mustard seeds which is one of my favourite spices at the moment. ...
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... chopped 2 tomatoes, chopped or 2 tsp tomato puree A pinch of chilli powder (optional) 300ml/10 ½ floz/1 ¼ cup coconut milk 6-8 curry leaves ½ tsp brown mustard seeds
Sprinkle the turmeric and salt ...
Caraway is a biennial herb, a member of the parsley family, and is popular in north Indian cooking. The seed is brown, hard and sharply pointed at either end and tastes of fennel or aniseed. Caraway can ...
Fennel seeds are the dried ripe fruit of the perennial herb. They resemble cumin seeds but are green and plumper with yellow ridges. Good quality fennel seeds have a warm, aniseed flavour and aroma, which ...
... leave small round seeds . The brown mustard seed is more pungent than the white and is used predominantly in Indian cooking.
Mustard seeds are small, matt, hard, spherical, and either brown, white or black. ...
Nigella is grown predominantly in India and is used extensively. Although the seeds are also known as onion seeds they have nothing to do with onions. They are tiny and jet black, a bit like chips of coal, ...
... leave small round seeds . The brown mustard seed is more pungent than the white and is used predominantly in Indian cooking.
Mustard seeds are small, matt, hard, spherical, and either brown, white or black. ...
Nigella is grown predominantly in India and is used extensively. Although the seeds are also known as onion seeds they have nothing to do with onions. They are tiny and jet black, a bit like chips of coal, ...
The seeds of an annual herb of the parsely family, and a major constituent of curry powder. Cumin seeds are long and oval, and yellowish-brown in colour. They have an earthy warm, pungent aroma, and taste ...
Fennel seeds are the dried ripe fruit of the perennial herb. They resemble cumin seeds but are green and plumper with yellow ridges. Good quality fennel seeds have a warm, aniseed flavour and aroma, which ...
The dried seed pod of a herbaceous perennial of the ginger family native to south India and Sri Lanka, it is known as the ‘queen of spices’. The pods are used either whole or split to release the seeds . ...
The seeds of the Coriandrum sativum plant, a member of the parsley family. It is globular, brown to yellow red, with alternating straight and wavy ridges. It has a mild but distinctive flavour similar ...
The seeds of an annual herb of the parsely family, and a major constituent of curry powder. Cumin seeds are long and oval, and yellowish-brown in colour. They have an earthy warm, pungent aroma, and taste ...
The seeds of the Coriandrum sativum plant, a member of the parsley family. It is globular, brown to yellow red, with alternating straight and wavy ridges. It has a mild but distinctive flavour similar ...
The dried seed pod of a herbaceous perennial of the ginger family native to south India and Sri Lanka, it is known as the ‘queen of spices’. The pods are used either whole or split to release the seeds . ...
Caraway is a biennial herb, a member of the parsley family, and is popular in north Indian cooking. The seed is brown, hard and sharply pointed at either end and tastes of fennel or aniseed. Caraway can ...
... 4
500g chicken breasts, cut into bite-size chunks
4 cloves garlic, crushed
1 tsp peeled and finely grated root ginger
2.5cm (1 inch) cinnamon stick
2 cloves
4 green cardamoms, seeds only
½ ...
... groundnut oil
¼ tsp cumin seeds
½ tsp brown or black mustard seeds
2 garlic cloves, crushed
1 tsp peeled and grated root ginger
1 onion, finely chopped
2 medium tomatoes, roughly chopped
Preparation: ...
...
Serves4
1 tsp seedless tamarind pulp
100g fresh coconut, grated or desiccated coconut
½ tsp salt
2 green chillies
½ tsp cumin seeds
1 tbsp vegetable or sunflower oil
¼ tsp brown mustard ...
Mustard seeds are to southern, south-western and eastern India what cumin seeds are to the north. Used to season just about every savoury preparation, they evoke a hot and nutty flavour once they are heated ...
If you’re recovering from illness or feeling a bit run down, this tea is delicious and comforting.
Ingredients: 4 green cardamoms, slightly crushed 1 tsp fennel seeds 2 cloves 2cm piece cassia ...
... leaves and ground coriander are very different in taste to one another. The leaves have a mild, distinctive flavour of ginger and citrus. Whole seeds are used in pickling and the ground variety is used ...
... cocktail of chilli, mustard seeds and fenugreek.
Sampling the South Indian vegetarian fare of Puducherry is a must and one place that’s worth checking out for dosas (Indian style pancakes made with fermented ...
... butter that’s cut into cubes, add 1 tsp crushed coriander seeds and use as a sauce for grilled sea bass.
Mix the crushed seeds into Ricotta cheese with a dash of lemon juice and use to dress cold broccoli. ...
... from Kolkata to give the recipes that authentic taste. The Aloo Posto (potatoes in poppy seeds ) and the steamed boneless hilsa (an oily fish indigenous to East India) served in mustard sauce are so different ...
... such as coconut, curry leaves and mustard seeds . Created by acclaimed Head Chef Alfred Prasad who originally comes from Chennai (formerly known as Madras) in Southern India, there is an extremely personal ...
... cloves 4 green cardamoms, seeds only 1/2-1 tsp medium-hot chilli powder 1 tbsp natural unsweetened yogurt
1 tbsp lemon juice 6 tbsp groundnut oil ½ tsp salt 1 medium Spanish onion, finely sliced ...
... occasionally so that the grains don’t stick to the bottom of the pan and the milk doesn’t boil over. Then add the nuts and the cardamom seeds and stir for 2-3 minutes, as the milk and rice bubble away ...
...
Makes approximately 300g/11 oz of chutney
500g (1 lb 2oz) tomatoes
1 tbsp vegetable oil
¼ tsp nigella seeds
¼ tsp brown mustard seeds
¼ tsp ground cumin
¼ tsp medium-hot ...
...
Ingredients:
Serves 2-4
Vegetable oil, for deep frying
2 medium sized potato, peeled and coarsely grated
1 green chilli, finely chopped
¼ tsp coriander seeds
¼ tsp ...
... sugar
80g/2¾ oz unsalted butter
3-4 drops vanilla essence
4 green cardamom pods, seeds only, crushed
155g/5½ plain flour, sifted
50g/ 1¾ oz fine semolina
Preparation:
Preheat ...
... chopped 2 tsp peeled and grated root ginger 1/4 tsp salt 3 tbsp groundnut oil 5-6 curry leaves 1/4 tsp fenugreek seeds Pinch of brown or black mustard seeds 1/2 tsp tamarind concentrate 500g whole ...
... sticks, about 2-3cm in length
5-6 bay leaves
5-7 cloves
1 tsp black peppercorns
1 tsp fennel seeds
Preparation: Heat a heavy-based frying pan, then add all of the spices and cook ...
... out the seeds and chop into 2cm/1in pieces. Slice the mango lengthways either side of the large flat stone. Place the two sides flesh side up and make criss-cross cuts into the flesh without cutting through ...
... oil 1/4 tsp brown mustard seeds pinch of asafoetida 5-6 curry leaves, washed and chopped 400g chicken fillets, skinned and diced 1 tsp ground cumin 1/2 tsp ground Coriander 1/4 tsp turmeric 1/4 ...
A delicious South Indian dish
Serves 2-3 Ingredients: 1 tsp skinned split black lentils or urad dal 2 tbsp vegetable oil pinch of asafoetida 1 tsp cumin seeds ½ tsp ...
... crushed 2 tsp peeled and finely grated root ginger For the roast potatoes 4 large floury roasting potatoes 2 tbsp oil ¼ tsp crushed chilli flakes ¼ tsp pepper ¼ tsp crushed cumin seeds ¼ tsp ...
... seeds of 2-3 cardamom pods, crushed
Preparation:
1. Mix the cornflour with the milk and set aside. 2. In a saucepan, heat the evaporated milk and bring to the boil. 3. Add the condensed milk, double ...
... ¼ tsp mustard seeds ¼ tsp cumin seeds ¼ tsp salt a sprinkling of fresh coriander
Preparation:
Heat the oil in a pan or wok and add the mustard seeds and cumin, which will pop. Add the cauliflower ...
... 4 tbsp oil ¼ tsp mustard seeds 2 pinches of chilli powder ¼ tsp turmeric powder 350g/12oz potatoes, boiled and quartered salt to taste
Preparation:
Heat the oil in a pan on a medium heat ...
... active yeast 1 tsp sugar 200g/7oz plain flour pinch black onion seeds (nigella seeds ) ¼ tsp salt ½ tsp baking powder 1 tbsp ...
... and chilli.
Serves 2-3 Ingredients: 400g (14oz) cauliflower florets, cut into 2.5cm (I inch) pieces 200g (7oz) chickpea flour ½ tsp coriander seeds , crushed ½ tsp ground cumin ½ ...
... 2 tbsp vegetable or olive oil 1 onion peeled and chopped ¼ tsp mustard seeds 2 green chillies, seeded and chopped ¼ tsp turmeric ½ tsp sugar(optional) ¼ tsp ground cumin ¼ tsp salt 1 tsp yogurt ...
... chew: these kababs were made to melt in the mouth.
Makes 8-10 kababs
Ingredients: 4 tbsp chana dal or Bengal gram or yellow split peas 4 green cardamoms, seeds only 1 black cardamom 10 peppercorns ...
... seeds 4 curry leaves 10 unsalted skinned peanuts (optional)
Preparation:
Prick the lamb all over with a skewer. Mix all the remaining ingredients together to make the marinade, and smear it ...
... seeds ¼ tsp cumin seeds ¼ tsp crushed chilli flakes ¼ tsp crushed black pepper
Preparation:
Preheat the oven to 220C/425F/Gas 7. In a saucepan, partially boil the potatoes for about 8 minutes until ...
... 4
Ingredients:
1 tsp seedless tamarind pulp
100g fresh coconut, grated or desiccated coconut
½ tsp salt
2 green chillies
½ tsp cumin seeds
1 tbsp vegetable or sunflower oil
¼ tsp brown ...
... for up to 4 days.
Serves 2-3
Ingredients:
200g okra
3 tbsp vegetable or groundnut oil
¼ tsp brown or black mustard seeds
¼ tsp fenugreek seeds (optional)
8-10 curry leaves
2-3 medium ...
