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Cover: Some like it hot

Recipes with cumin

31Jul 12

Peas Pulao

Peas PulaoThis tasty vegetarian Peas Pulao can be served for lunch or dinner, as the main meal, or even as a side dish. The rice and peas make it quite substantial, so I usually serve it as the main course. (Also try this chicken risotto with green peas.)

According to my mother, who taught me how to cook this dish, the secret to preparing an unforgettable Peas Pulao is getting the right balance of spices. Not everyone puts garlic in their Peas Pulao, but my mother insists on it. She says it balances out the rice nicely. My personal favourite spice to go with basmati rice is ginger. To me there is just nothing like the aroma that ginger can add to an Indian rice dish.

If you have time to let it sit for about 30 minutes, covered, before serving, the flavours will blend together even better and it will taste even stronger. It is one of those dishes that in fact tastes better the next day.

You can prepare this lovely recipe with regular butter, but I use ghee because it provides a unique flavour.

Peas Pulao
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This tasty vegetarian Peas Pulao can be served for lunch or dinner, as the main meal, or even as a side dish.
Ingredients
  • 2tbsp Ghee
  • 3cm of Ginger, crushed finely
  • 3 Garlic Cloves, crushed finely
  • 1 medium Onion
  • 1tsp Cumin Powder
  • 3 Cardamoms
  • 3cm Cinnamon stick, broken into pieces
  • 200g Green Peas
  • 2tbsp Cashew Nuts, chopped
  • 1,000g White Basmati Rice
  • 1,500ml Water
  • Pinch of Salt to taste
  • 2tsp Coriander leaves, chopped finely, to garnish
Instructions
  1. Melt the ghee in a large pan and stir in the crushed ginger and garlic.
  2. Slice onion finely.
  3. Stir in the onion, cumin, cardamoms, and cinnamon.
  4. Stir and fry all ingredients until the onions turn transparent. You do not need to brown the onions for this recipe.
  5. Stir in the peas and cashew nuts.
  6. Lower the heat and let simmer until peas are cooked.
  7. Add in uncooked rice and stir a bit.
  8. Add in the water.
  9. Cover and cook on a high flame for 5 minutes.
  10. Lower heat to the lowest setting and let simmer for 20-25 minutes more.
  11. Serve hot, garnished with coriander leaves.

 

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24Jul 12

Punjab Chicken

Punjab ChickenPunjab Chicken is a dish that will go over well with your kids. I’m giving you a mild version of this dish, so if you’re trying to introduce your kids to Indian cooking, they will take to it better. If you start out with anything too hot, your children may be turned off to Indian cuisine altogether, so it is best to start them out with milder dishes. However, if you want to prepare a spicier Punjab Chicken, feel free to increase the quantity of spices. But I do not recommend you increase the turmeric too much, as it is quite bitter, so it will overpower the dish.

This dish calls for drumsticks, which is a much moister part of the chicken than the breast. Some people use the whole chicken leg—that is, the drumstick and the thigh. That is fine, but I prefer meat just from the drumstick for this recipe.

In this recipe, you may substitute ghee with cooking oils such as vegetable oil or sunflower oil. Some might say that punjab chicken is similar to chicken fricassee because it uses chicken drumsticks in a thickened sauce. Of course, I prefer my dish because of the wonderful mix of Indian spices!

You may add in more than 700ml of water if you want. This will give you more sauce at the end, but the thickness is really up to you.

Punjab Chicken
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This is a main dish with chicken
Ingredients
  • 2kg Chicken Drumsticks, skinned and chopped
  • 3 Onions
  • 1cm fresh Ginger
  • 4 Tomatoes
  • 1tbs Ground Cumin Powder
  • 1 pinch of Turmeric
  • 2tsp Ground Coriander Powder
  • 3 Bay Leaves
  • 1tsp Cayenne Pepper
  • 100g of Ghee
  • 700ml Water
  • Pinch of Salt to Taste
  • Bunch of fresh Coriander
Instructions
  1. Melt the ghee in a large pot on a low heat. Be careful not to burn it.
  2. Peel and chop the onions and ginger finely and add to the pot.
  3. Cook them for 10 minutes over low heat until they turn a light golden brown colour.
  4. Chop the tomatoes and add to the pan with a little water.
  5. Add the cumin, turmeric, ground coriander and bay leaves, and let cook for 5 to 10 minutes.
  6. Chop the chicken drumsticks into thin slices.
  7. Add the chicken to the pot.
  8. Add in the rest of the water. Make sure there is enough sauce to cover all the chicken pieces well. If not, add a bit more water.
  9. Cook chicken until tender, stirring occasionally.
  10. Stir in the cayenne pepper.
  11. Add salt to taste.
  12. Serve hot, garnished with fresh coriander.

 

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07Jul 12

Mild Lentil and Tomato Stew

Mild Lentil and Tomato StewThis Mild Lentil and Tomato Stew is a vegetarian stew that is very substantial and filling, without being fattening at all. It is perfect for a cold or rainy day and is similar to this red lentil and potato bake, except a bit spicier.

Cardamom is a zesty Indian spice that you can buy at your local Indian grocery store. Since cardamom tastes slightly like lemon, it goes very well with the lemon juice. Both the cardamom and lemon juice are added at the very end as a final touch.

Ingredients:

  • 800g Lentils
  • 2 litres Water
  • 1/4tsp Cumin seeds
  • 1/4tsp Coriander seeds
  • 1 large Onion, chopped
  • 3 cloves Garlic, chopped
  • ½tbsp Turmeric
  • 1/2tbsp Ginger powder
  • 5 large Tomatoes
  • 1/2tsp Cayenne pepper
  • 1tbs Paprika
  • 1 clove Cardamom, ground
  • 3tbs Lemon Juice
  • 5tbs Olive Oil

Preparation Method:

  1. Wash the lentils thoroughly and put them in a bowl. Cover the lentils and leave them to soak for at least 8 hours, or overnight.
  2. Drain the lentils and put them in a pot with 2 litres of water. Heat them until they come to the boil, then lower the flame and leave them to simmer for 30 minutes.
  3. Heat up the olive oil in a pan. Once small bubbles start to form in the oil, it is hot enough to begin frying the spices.
  4. Now add the cumin seeds and coriander seeds. You should not grind them beforehand. Careful! They will start to pop and crackle. You should not be wearing short sleeves when you do this, as you will get burnt.
  5. Chop the onion and garlic very finely.
  6. Add the onion and garlic to the pan. With the flame on low, stir briskly. Fry these ingredients for about 4 minutes.
  7. Add in the turmeric and ginger powder and stir briskly.
  8. Mince the 5 large tomatoes very finely.
  9. Add the minced tomatoes to the pan and stir them well.
  10. Add the cayenne pepper and paprika and stir.
  11. Gently put this mixture into the pot where the lentils are and stir thoroughly. Let the lentils and the tomato mixture simmer on low heat for 5 minutes.
  12. Grind 1 clove of cardamom with a pestle and mortar. Slowly sprinkle the ground cardamom in.
  13. Stir in the lemon juice.
  14. Let simmer for 5 more minutes.
  15. Serve hot.

Makes: Enough for 10 servings
Takes: 1 hour (plus 8 hours soaking time)

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03Jul 12

Spicy Tomato Chutney

Spicy Tomato ChutneyChutneys are a clever and delectable way to consume your daily intake of fruits and veggies. You can use them in all sorts of dishes to jazz them up or create an interesting twist on the flavours, or simply enjoy on top of  a hunk of bread with a side of cheese.

 

I suggest you try my recipe for tomato chutney, as it is a very versatile chutney that goes well with rice and with tandoori chicken kebabs. This is a great recipe for the summer when tomatoes are in season.

Ingredients:

  • ¼ teaspoons mustard seeds
  • 2 red chilli peppers, whole
  • ¼ teaspoon cumin seeds
  • 1 teaspoon Channa Dal nuts
  • 1 large onion, chopped
  • 5 cloves garlic
  • 2 teaspoons ginger powder
  • 2 green chilli peppers, chopped
  • 1 teaspoon cashew nuts, chopped
  • 10 large, fresh tomatoes, chopped into 2 cm by 2 cm cubes
  • 4 curry leaves
  • Pinch of salt
  • Vegetable oil

Preparation Method:

  1. Heat vegetable oil in a frying pan.
  2. When the oil is hot, add the mustard seeds. Be careful because they pop, and you don’t  want to get burned.
  3. Add the red chillies and fry them for 20 seconds. Since they are whole, the seeds won’t come out of the pepper, and so the chutney won’t be too hot.
  4. Fry the cumin seeds.
  5. Now add the Channa Dal and fry for 30 seconds.
  6. Slowly add the onion and garlic. Add a pinch of salt so that the onion “sweats” a little. Cook this for about 4 minutes until the garlic and onions are softer.
  7. Add the ginger powder. It should sizzle in the pan.
  8. Add the green chilli peppers.
  9. Chop the cashew nuts (but not too small as we’re going to put this all in the blender anyway) and put them in the pan.
  10. Add in the tomatoes and curry leaves. You do not need to chop the curry leaves.
  11. Cover the pot and let it simmer for an hour on a very low heat. You should check it every so often and slowly stir it. You can actually let this simmer for up to 2 hours, and it will be even tastier.
  12. When finished, pour everything into the blender for 30 seconds. You do not want to blend for much longer as you want there to be some chunks of whole tomato left.
  13. Return to the pot and stir slowly. Add salt to taste.
  14. Serve on bread with cheese or as part of a meat dish. You could also store it in glass jars for future use.

Takes: 2 hours
Makes: Enough for 10 servings

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28Jun 12

Dum Aloo

Dum AlooDum Aloo is a delicious vegetarian potato dish. It consists of fried potatoes in a thick yoghurt gravy. Since Dum Aloo is a lot like a potato stew,  (try this red lentil and potato bake recipe), it is rather substantial and filling, so it makes for a great veggie meal.

This potato dish goes well with naan bread or even with rice. When preparing this recipe, be careful not to add too much ginger, or it will overpower the entire dish.

The potatoes and yoghurt gravy can be garnished with chopped coriander leaves. This will give the dish a lovely refreshing touch.

Ingredients:

  • 10 small potatoes
  • 4 onions
  • 3tbsp ghee
  • 4 curry leaves
  • 2 bay leaves
  • 1tsp ginger powder
  • 1/2tsp red chilli powder
  • 2tsp coriander powder
  • 1tsp cumin powder
  • 250ml yoghurt
  • Pinch of salt to taste
  • 1/2tsp garam masala powder
  • vegetable oil to deep fry the potatoes
  • 10g fresh coriander

Preparation Method:

  1. Boil the potatoes. (This will cut down on the amount of time you need to fry them later, so it will be less fattening.) Drain them and wait for them to cool before  peeling and cutting them in half.
  2. Fill a pot with vegetable oil and warm it up on high heat.
  3. Once the oil is hot enough, slowly add in the potatoes. Deep fry them until they turn light brown.
  4. Remove the potatoes and set them aside.
  5. Chop the onions very finely. They should be almost minced.
  6. In a pot, heat up the ghee.
  7. Now add the onions and fry them until they are light brown.
  8. Lower the flame. Add the curry leaves and bay leaves to the pan and continue frying.
  9. Now add the ginger powder to the pan and continue frying on a low flame while stirring slowly. Be careful not to let anything get burnt.
  10. Stir in the red chilli powder, coriander powder and cumin powder.
  11. Slowly stir in the yoghurt.
  12. Add the salt.
  13. Now slowly add in the fried potatoes.
  14. Stir in the garam masala powder.
  15. Cover the pot and let this simmer for about 15 minutes on a low flame, stirring occasionally. You will see the gravy get thicker.
  16. Serve hot and garnish the Dum Aloo with chopped cilantro leaves.

Takes: 1 hour
Makes: Enough for 4 servings

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11Jun 12

Chickpea Samosas

Chickpea samosasI just love bringing samosas to my friends’ parties. Everyone’s faces light up when they see me walk in the door with this tasty finger food. Like my Vegetable Samosas, Chickpea Samosas are completely vegetarian, so everyone can enjoy them.

They also make the perfect accompaniment for any dish, such as this Mussel Rassam Curry.

Ingredients:

  • 400g chickpeas
  • 100g peas
  • 1 large onion, finely chopped
  • 1 large tomato, chopped
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander
  • 140g of wholemeal flour
  • 175ml water
  • Vegetable oil
  • Pinch of salt

Preparation Method:

To make the pastry:

  1. Put the wholemeal flour in a bowl. Add 2 tablespoons of vegetable oil and the water.
  2. Knead the dough. This can be quite tiring, but remember, the more you knead it, the better the results will be. Think of it as good exercise!
  3. When the dough is elastic, mould it into a ball shape and set it aside for 15 minutes.

To make the samosa filling:

  1. Clean the chickpeas and soak them overnight or for a minimum of 8 hours.
  2. Boil the chickpeas in a pressure cooker for 10 minutes.
  3. Remove them and set them aside.
  4. In a frying pan, fry the onions for 4 minutes until they turn a golden brown.
  5. Add the peas and stir.
  6. Add the chickpeas and the chopped tomatoes to the pan and stir. The tomatoes should become very soft.
  7. Now it is ready for the spices. Add the garam masala, cumin powder and coriander. Add a pinch of salt to taste. Stir slowly for 2 more minutes before taking them off the hot stove.
  8. Take the dough and divide it into 4 portions.
  9. Roll these 4 portions into flat circles.
  10. Gently add the chickpea samosa stuffing to each circle using a small teaspoon. Be careful not to overstuff.
  11. Fold the top flap over and gently press the sides together.
  12. Fill a heavy-based pan halfway with vegetable oil and heat on high. Slowly lower the samosa into the hot oil. Be careful not to do this too fast or the oil will splatter and you’ll get burned. Deep fry for 5 minutes
  13. Remove the samosa and leave them on a kitchen roll to drain some of the excess oil off.

Note: Hot oil can be dangerous and should never be left unattended.

Takes: 10 hours
Makes: 8 large chickpea samosas

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09May 12

Malai Kofta

Malai KoftaMalai Kofta is a traditional dish and is the vegetarian alternative to meatballs. It is most often eaten on special occassions. The koftas are little fried potato dumplings in a rich, heavy gravy. (Sort of like my aloo bonda snacks, except those don’t have the delicious gravy.) Needless to say this is not a low-fat recipe!

An essential ingredient for Mailai Kofta is paneer, a fresh Indian cheese. It tastes a bit like cottage cheese, so you can substitute cottage cheese if you are not able to find paneer in your local Indian grocery store. But if you can find it, I strongly suggest you buy it. It is quite delicious and will give this recipe a more authentic taste.

Malai kofta is a delicious savoury dish of Moghlai origin; it is a north Indian speciality, and they go very well served with tasty Naan bread and/or basmati rice. There are lots of varieties; in fact, in Pakistan and Iran, koftas are usually made of beef and chicken, and in Bengal, a region of eastern India, koftas are made with prawns, fish, green bananas, cabbage, as well as minced goat meat.

Honestly, it’s not a short or easy recipe, but it’s all worth it in the end – trust me.

 

Malai Kofta
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Malai Kofta is a traditional vegetarian dish.
Ingredients
  • 8 medium Potatoes
  • 140g Paneer
  • 50g green peas
  • 6 Green Chilli Peppers, finely chopped
  • 1tsp Ginger Powder
  • 1tsp Coriander Powder
  • ½tsp Cumin Powder
  • Pinch of Salt to taste
  • 2tbsp Vegetable Oil
  • 8 Cardamom Seeds
  • 4cm of stick of Cinnamon
  • 8 Cloves
  • 150ml Cream
  • 200ml Whole Milk
  • 2tsp White Pepper Powder
  • 1tsp Turmeric Powder
  • 500 ml Water
Instructions
  1. Peel, boil and mash the potatoes. You can do this last step with a hand blender or with a potato masher.
  2. Mix half the paneer, green chilli peppers, ginger powder, coriander powder, cumin powder and salt together in a bowl.
  3. Add the mashed potatoes and mix.
  4. Oil your hands slightly. Now take a small ball of the mixture in your hands. Roll the ball so it is nice and round.
  5. Repeat this with the remaining mixture until you have about 12 round balls. Set the balls aside.
  6. Heat up the vegetable oil. Add the cardamom, cinnamon and cloves to the pan and roast them gently on a low flame.
  7. Remove the cardamom, cinnamon and cloves from the pan. Let them cool down a bit and then grind them with a mortar and pestle.
  8. Mix the cream, green peas, remaining paneer and milk together in a bowl to make a paste.
  9. Heat up the ghee in the same pan.
  10. Add the white pepper powder and turmeric powder and fry for a few seconds.
  11. Now add the paste and fry for 8 minutes.
  12. Add in the water and lower the flame.
  13. Let simmer for 20 minutes, stirring occasionally.
  14. Fill a pan with vegetable oil and heat it on a high flame until there are bubbles.
  15. Gently add in the koftas and deep fry them until they are golden brown.
  16. Remove them and serve with the gravy.

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26Apr 12

Cream of Tomato Soup

Cream of Tomato Soup

There is nothing better on a chilly, rainy day than a warm bowl of soup. And the best soups for drizzly afternoons are definitely the creamy ones! My mum used to make this Cream of Tomato Soup for me when skies were grey. It’s comforting and gives you lots of energy.

Another feel-good creamy soup option is this Creamy potato and leek soup.

Ingredients:

  • 1kg Tomatoes, finely chopped
  • 2 cloves Garlic, finely chopped
  • 1/2tbsp Chopped Ginger
  • 1/2tbsp Whole Garam Masala
  • 1 Green Chilli Pepper
  • 3 Bay Leaves
  • 3 Curry Leaves
  • 100g Ghee
  • 120ml Water
  • 150ml Cream
  • 1/2l Whole Milk
  • 2tsp Coriander Powder
  • 1tsp Cumin Powder
  • 1/2tsp Lemon Juice
  • Pinch of ground Black Pepper to taste
  • Pinch of Salt to taste
  • 2tbsp chopped Coriander Leaves, for garnishing

Preparation Method:

  1. Clean the tomatoes and chop them very finely.
  2. Meanwhile, heat up the ghee in a pot on a medium flame.
  3. Add the chopped garlic cloves and ginger to the pot.
  4. Cut the green chilli pepper into 2 pieces.
  5. Add the chilli pepper, garam masala and tomatoes to the pot and stir.
  6. Lower the flame and slowly stir these ingredients for about 3 minutes.
  7. Add the water, bay leaves and curry leaves to the pot. Raise the heat and bring this to the boil.
  8. As soon as it comes to the boil, lower the heat, cover the pot and let the soup simmer for 25 minutes. The tomatoes should become very soft.
  9. Remove the soup and blend it in a liquidiser.
  10. Place a strainer over the pot. Strain the chunky tomato bits by running the soup through this strainer.
  11. Raise the stove to a medium heat and heat up the tomato again.
  12. Mix in the cream, whole milk, coriander powder and cumin powder. Stir it all together.
  13. Add the black pepper and salt to taste, along with the lemon juice.
  14. Let the soup simmer on a low flame for 15 minutes.
  15. Garnish it with freshly chopped coriander leaves. It is now ready to serve!

Makes: Enough for 4 servings
Takes: 30 minutes

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24Apr 12

Aloo Bonda Snacks

Aloo Bonda 

Aloo Bonda is a snack made of mashed potatoes dipped in batter and deep-fried. It is fantastic finger food, so I often serve it at parties as an appetizer.

These snacks can be served hot, straight from the deep fryer. Or you can also enjoy them after they have cooled down. Many people eat them with ketchup, but I prefer them with my Green Chutney recipe.

Ingredients:

  • 8 large potatoes
  • 1tsp mustard seeds
  • 1tsp cumin seeds
  • 2 large onions, finely chopped
  • 1 slice of finely chopped ginger
  • 4 large green chilli peppers, finely chopped
  • 500g carrots, chopped
  • 500g peas
  • 2tsp lemon juice
  • 250g gram flour
  • 1tsp baking powder
  • 240ml of water
  • 6 tbsp Vegetable oil
  • Salt to taste

Preparation Method:

  1. Peel the potatoes and boil them.
  2. Mash them and add a little bit of salt. Set the pot with the potatoes aside.
  3. In a pan, heat up 1 tbsp of vegetable oil.
  4. Add the mustard seeds. Careful! They will crackle and pop.
  5. Add the cumin seeds.
  6. Chop the onions, ginger and green chilli peppers very finely.
  7. Add these chopped ingredients to the pan and stir briskly. Fry them until the onions are light brown. Add a little salt to make the onions sweat a bit.
  8. Chop the carrots and add to the pan along with the peas.
  9. Lower the heat and cook for about 15 minutes.
  10. Add the mashed potatoes to the pan and mix them in slowly. Let them fry for 5 minutes.
  11. Now remove the potato mix from the pan and set it aside in a large bowl. Sprinkle in a bit of lemon juice. Set this aside to cool.
  12. In a separate large bowl, mix the gram flour, 5tbsp of vegetable oil, water, a pinch of salt and the baking powder. Mix these ingredients together to form a thick batter.
  13. Heat a pot full of oil for deep frying.
  14. Once the potato filling has fully cooled down, form small round balls with them. Take a handful of the filling and form a round ball with the palm of your hand. You should be able to make about 8 round potato balls.
  15. Now take one of these potato balls and dip it in the batter.
  16. Gently lower it into the oil.
  17. Repeat this with all 8 balls. You can fry them all together in the pot.
  18. Deep fry them until they are crispy.

Makes: 8 Aloo Bondas
Takes: 2 hours

 

Note: For another potato recipe, try these Minty Jersey Royals with Chives and Lemon Butter.

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06Apr 12

Channa Masala

Channa MasalaThis is a delicious recipe that goes great with the deep-fried puffy breads known as Bhatura. Channa Masala is a chickpea stew that my mum taught me to make when I was a teenager. It is a very filling vegetarian dish, and because of the chickpeas, it has plenty of protein. But the best part is that it is not very fattening at all! (For more chickpea goodness, try this Moroccan hummus.)

Ingredients:

  • 400g Chickpeas
  • 5 Tea Leaves
  • 2 tsp. Cumin Seeds
  • 2 tsp. Garam Masala
  • ½ tsp. Cardamom
  • ½ tsp. Cinnamon
  • 2 tsp. Ginger Powder
  • 3 cloves Garlic, finely chopped
  • 1 large Onion
  • 2 medium Tomatoes
  • 250ml Water
  • 2 tbsp. Amchur Powder (dried mango powder)
  • Juice of 2 Lemons
  • 1 tbsp. chopped Coriander
  • Vegetable Oil
  • Pinch of Salt

Preparation Method:

  1. Rinse the chickpeas. Put them in a bowl, cover them with water, add the tea leaves, and soak them overnight or for a minimum of 8 hours. Soaking the chickpeas with tea leaves will give it a distinctive flavour.
  2. The next morning, remove the tea leaves, drain the chickpeas and cook them in a pressure cooker for 10 minutes.
  3. Remove the chickpeas and set them aside.
  4. Heat the vegetable oil in a large pan.
  5. Add cumin seeds and fry. Careful! They will crackle a bit.
  6. Add garam masala, cardamom and cinnamon. Fry on medium heat.
  7. Add the ginger and garlic and fry.
  8. Chop the onion very finely.
  9. Put the chopped onion in the pan and fry while quickly mixing. It helps to add a bit of salt at this point, as the salt will make the onion “sweat,” and it will cook faster.
  10. Chop the tomatoes very finely.
  11. Add the tomatoes to the pan. Stir slowly. Give the tomatoes time to get soft and mushy.
  12. Add the cooked chickpeas.
  13. Add the water.
  14. Stir slowly on a low heat. You will see it start to form a thick gravy. This will take about 8-9 minutes.
  15. Stir in the amchur and coriander slowly.
  16. Add a bit more salt to taste. The gravy should be getting quite thick.
  17. Drizzle a bit of lemon juice and stir for 30 seconds more.
  18. Remove from heat and serve hot.

Makes: Enough for 4 servings.
Takes: 40 minutes (plus 8 hours to soak the chickpeas)

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