I have cooked potatoes and cauliflowers in the microwave before I cooked them with the spices. It saves a lot of time.
1 medium size cauliflower
2 potatoes (cut into medium size chunks)
2 tbsp coriander powder
1 tsp chili powder (or more if you like it hotter – add to taste)
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp curry powder
2 tbsp olive oil
1/2 cup of water
Heat oil in a wok or pan. Add all seeds. Once they start popping, add all the dry ingredients and the water. Mix well and then add the cauliflower and potatoes. Stir and turn the heat to low. Cover the pan with a lid and let the water reduce, stirring occasionally.
1 cup Basmati or Brown rice
1 cup Lentils
6 cups Boiling water
3 tsp. Mustard Seeds
2 tsp. Cumin Seeds or Powder
2 tsp. Turmeric Powder
2 tsp. Coriander Seeds or Powder
2 tsp. Fennel Seeds or Powder
1 pinch Asafoetida (Hing)
1 cup chopped vegetables, such as zucchini, carrots, cauliflower, pumpkin, sweet potatoes or anything you choose.
1. Combine the rice with the mung beans and wash in at least 2 changes of water.
2. Place rice and beans into boiling water, adding the turmeric and asafoetida. Mix well.
3. Add the vegetables of your choice, and the remaining spices. Stir to mix, adding extra water if required. Bring back to the boil, then simmer for 20 minutes or until rice is fully cooked. The final dish should be a stew with a very moist and soft consistency. Aim to have minimal water remaining, leaving the lid on the pot to allow any excess to slowly be absorbed.
Firmly rooted in the Indian cuisine, Ginger Garlic Paste is delicious, healthy and a must have at my kitchen. Easy to make, and if you are not inclined to make a fresh batch every month as I do, you can make a big one and freeze. Ginger Garlic Paste can be frozen for months.
Take 1 cup of peeled and sliced ginger root and 3/4 cup of peeled and sliced garlic. Add 1/4 tsp turmeric pwd, 3/4 tsp salt, 2 tbsp oil (I always use sesame oil, but canola or olive oil are fine too) and blend to make a smooth paste.
You can add equal quantity of ginger and garlic. I personally prefer to use less garlic.
Store in the fridge in a glass container.
For freezing you can: place some in ice-cube trays – about 2 tablespoons per compartment. Once frozen, transfer them to a container and keep in the freezer. When you need some for a recipe, take out as many cubes as you will need OR do as I do: fill a freezer safe ziploc bag with the ginger garlic paste and pat the bag to make a thin layer of the paste and then freeze, so whenever you want you can just break a piece of it and use.