cumin seeds

Gobi Shaak (Cauliflower Curry)

Cameron Patel Tags: , , , , , , , , , , , , , , , , , , , , , , , , , Leave a comment

Nutrition of Each Serving

cauliflower.jpgNote: Makes 4 Servings

  • 233 calories
  • 13g fat
  • 0mg cholesterol
  • 510mg sodium
  • 696mg potassium
  • 26g carbohydrate
    • 5g fiber
    • 3g sugar
  • 7g protein

Items Needed

Ingredients

  • 1 cup cauliflower
  • 1 cup red onion
  • 1 teaspoon garlic
  • 1 teaspoon ginger
  • ¼ teaspoon turmeric
  • ¼ teaspoon thai chili
  • ½  teaspoon kosher salt
  • ½ cup water
  • 1 cup tomatoes
  • 2 teaspoon coriander
  • ½ cup frozen green peas
  • ¼ teaspoon garam marsala
  • 2 tablespoons canola oil
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon cumin seeds
  • 2 tablespoon water

Equipment

  • microwave
  • large plate
  • spatula
  • medium sauce pan

Steps

Preparation

  • Defrost
    • ½ cup frozen green peas
  • Chop
    • 1 cup cauliflower
    • 1 cup red onions
    • 1 cup tomatoes
  • Mince
    • 1 teaspoon garlic
    • 1 teaspoon ginger root
    • ¼ teaspoon thai chili
  •  Measure
    • 2 tablespoon water
    • 2 tablespoons canola oil
    • 1 teaspoon yellow mustard seeds
    • 1 teaspoon cumin seeds
    • ¼ teaspoon turmeric
    • ½  teaspoon kosher salt
    • ½ cup water
    • 2 teaspoon coriander
    • ¼ teaspoon garam marsala

Cook

  1. To partially cook the cauliflower place them on a dish, pour 2 tablespoons of water evenly over the cauliflower, cover and microwave for 3 minutes.
  2. Once you remove from the microwave sprinkle kosher salt on the cauliflower and place it to the side.
  3. In a medium sauce pan on medium heat add:
    • 2 tablespoons canola oil
    • 1 teaspoon yellow mustard seeds
    • 1 teaspoon cumin seeds
  4. Cover with lid until yellow mustard seeds begin to pop.
  5. Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
    • 1 cup red onion
    • 1 teaspoon garlic
    • 1 teaspoon ginger
    • ¼ teaspoon turmeric
    • ¼ teaspoon thai chili
    • ½  teaspoon kosher salt
    • ½ cup water
    • 1 cup tomatoes
    • 2 teaspoon coriander
    • ½ cup frozen green peas
    • ¼ teaspoon garam marsala
  6. Return pan to medium heat and cook until the onions are clear and the tomatoes are soft.
    • ProTip: Periodically stir to avoid anything sticking to the bottom of the pan you can also add 1 tablespoon of water to help thicken the mixture if needed.
  7. Once the onions are clear, tomatoes are soft and the mixture has thickened add:
    • 1 cup partially cooked cauliflower
  8. Stir the pan until the cauliflower is completely coated.
    • Flavor Test:  You should start to taste to see if you want to adjust the flavor. Below are recommended incremental measurements you could use to adjust flavor:
      • ¼ teaspoon ginger
      • ¼ teaspoon garlic
      • pinch of salt
      • pinch of thai chili
  9. Cook for ~15 minutes until the cauliflower is completely cooked.

Serving Recommendation

I recommend you pair with Indian rice.

Matar Paneer

Cameron Patel Tags: , , , , , , , , , , , , , , , , , , , , , , , , Leave a comment

img_4826Nutrition

Note: Makes 4 Servings

  • 396 calories
  • 26g fat
  • 61mg cholesterol
  • 298mg sodium
  • 735mg potassium
  • 25g carbohydrate
    • 6g fiber
    • 8g sugar
  • 19g protein

Items Needed

Ingredients

  • 3 cups roma tomatoes
  • 2 cups white onion
  • 8oz paneer
  • 1 cup peas
  • 1 teaspoon ginger root
  • 1 teaspoon garlic
  • ½ teaspoon thai chili
  • ½ teaspoon red chili powder
  • ¾ teaspoon kosher salt
  • 2 teaspoons coriander powder
  • ½ teaspoon turmeric
  • ¼ teaspoon garam marsala
  • 1 teaspoon cumin seeds
  • 3 teaspoon canola oil

Equipment

  • 1 large pans
  • blender
  • spatula

Steps

Preparation

  • Defrost
    • 1 cup peas
  • Dice into cubes
    • 3 cups roma tomatoes
    • 2 cups white onion
    • 8oz paneer
  • Mince
    • 1 teaspoon ginger root
    • 1 teaspoon garlic
    • ½ teaspoon thai chili
  • Measure
    • ½ teaspoon red chili powder
    • ¾ teaspoon kosher salt
    • 2 teaspoons coriander powder
    • ½ teaspoon turmeric
    • ¼ teaspoon garam marsala
    • 1 teaspoon cumin seeds
    • 1 teaspoon canola oil
    • 2 teaspoon canola oil

Cook

  1. Bring large pan to high heat and add:
    • 1 tablespoon canola oil
    • 8oz diced paneer
  2. Once paneer is golden on all sides remove the paneer from the pan and place on the side.
  3. Using the same pan (with the remaining oil) bring to high heat and add:
    • 2 cups diced white onion
    • 1 teaspoon ginger root
    • 1 teaspoon garlic
    • ½ teaspoon thai chili
  4. Once onions turn clear add 3 cups diced roma tomatoes.
  5. Once tomatoes have softened remove pan from heat.
  6. Place everything from the pan into the blender. Blend until soup like consistency.
  7. Bring large pan to medium heat and add:
    • 2 teaspoon canola oil
    • 1 teaspoon cumin seeds
  8. Remove from heat once all cumin seeds are dark brown (almost black) then add:
    • contents of the blender
    • ¾ teaspoon kosher salt
    • ½ teaspoon turmeric
    • ½ teaspoon red chili powder
    • 2 teaspoons coriander powder
  9. Cook until thick then add:
    • 1 cup of peas
    • ¼ teaspoon garam marsala
    • 8oz cooked paneer
  10. Once peas have cooked I would recommend you confirm you have the flavor that you want.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons ginger
      • ¼ teaspoons garlic
      • pinch of thai chili
      • ¼ teaspoon kosher salt
    • Pro Tip: If mixture is to thick add 1 tablespoon a water then mix and continue until you get the consistency you are looking for.

Gujarati Kadhi

Cameron Patel Tags: , , , , , , , , , , , , , , , , , , , , , , , Leave a comment

Makes

6 servings

Nutrition of Each Serving

  • 124 calories
  • 5g fat
  • 3mg cholesterol
  • 229mg sodium
  • 345mg potassium
  • 16g carbohydrate
    • 2g fiber
    • 2g sugar
  • 6g protein

Ingredients

  • 2 cup yogurt
  • 5 tablespoons basin flour
  • 2½ cup water
  • ½ teaspoons ginger root
  • 1 teaspoon jalapeño
  • ½ teaspoon salt
  • ¼ teaspoon turmeric
  • 6 curry leaves
  • 1 teaspoon canola oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon butter
  • 1 teaspoon sugar

 Equipment

  • large pan
  • spatula
  • medium bowl
  • whisk

Steps

Preparation

  • Wash & Dry
    • 6 curry leaves
  • Measure
    • 2 cup whole fat plain yogurt
    • 5 tablespoons gram flour
    • 2 cup warm water
    • ½ cup cold water
    • ½ teaspoon salt
    • ¼ teaspoon turmeric
    • 1 teaspoon canola oil
    • 1 teaspoon cumin seeds
    • 1 teaspoon butter
    • 1 teaspoon sugar
  • Grate
    • ½ teaspoons ginger root
  • Mince
    • 1 teaspoon jalapeño

Cooking Time

  1. To create the yogurt mixture add the following ingredients in a bowl:
    • 2 cup yogurt
    • 5 tablespoons gram flour
    • 2 cup cold water
    • ½ teaspoon salt
    • ¼ teaspoon turmeric
    • 1 teaspoon jalapeño
    • ½ teaspoons ginger root
    • 1 teaspoon sugar
  2. Whisk the mixture together until frothy and place to the side.
  3. Bring large pan to high heat and add:
    • 1 teaspoon canola oil
    • 1 teaspoon cumin seeds
    • 1 teaspoon butter
    • 6 curry leaves
  4. Stir the ingredients and once the cumin seeds are almost black, lower the heat to medium. Then add:
    • the entire bowl of the yogurt mixture
    • ½ cup of cold water
  5. Constantly stir and bring the mixture to a simmer you might need to increase the heat.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons ginger root
      • ¼ teaspoon jalapeño
      • ¼ teaspoon salt
  6. If Kadhi is too thick you can stir in ½ cup of cold water and cook for another 5 minutes.

Baingan Bharta

Cameron Patel Tags: , , , , , , , , , , , , , , , , , , , , , Leave a comment

IMG_4088Makes

4 servings

Nutrition of Each Serving

  • 291 calories
  • 18g fat
  • 0mg cholesterol
  • 370mg sodium
  • 1159 mg potassium
  • 31g carbohydrate
    • 7g fiber
    • 5g sugar
  • 10g protein

Ingredients

  • 2 teaspoons cumin seeds
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • 2 teaspoons coriander
  • ½ teaspoon turmeric
  • ½ cup warm water (~80°F)
  • 1½ cup yellow onion
  • 1½ cup tomato
  • 1 tablespoon fresh garlic
  • 1 teaspoon fresh ginger root
  • 1 jalapeño

Equipment

  • large pan with lid
  • spatula

Steps

Preparation

  • Measure
    • 2 teaspoons cumin seeds
    • 2 tablespoons canola oil
    • 1 teaspoon kosher salt
    • 2 teaspoons coriander powder
    • ½ teaspoon turmeric
    • ½ cup warm water
  • Dice
    • 1½ cup yellow onion
    • 1½ cup tomato
  • Mince
    • 1 tablespoon garlic
    • 1 teaspoon ginger
    • 1 jalapeño

Cook

  1. Preheat the oven at 400°F
  2. Place the 2 eggplants on a baking sheet into the 400°F oven for 45 minutes.
  3. Once the eggplants are shriveled and soft remove them from the oven and let them cool.
  4.  Once the eggplant has cooled, discard the skin and dice the eggplant into cubes. Place to the eggplant cubes into a bowl and set to the side.
  5. Put a large pan on medium heat and add:
    • 2 tablespoons canola oil
    • 2 teaspoons cumin seeds
  6. Once cumin seeds have roasted (turned dark brows) turn the heat to low and add 1½ cup of diced yellow onion.
  7. On medium wait until the yellow onion is fully cooked (turned clear) then add:
    • ½ cup warm water
    • 1 tablespoon minced garlic
    • 1 teaspoon kosher salt
    • ½ teaspoon turmeric
    • 1 teaspoon minced ginger
    • 1½ cup diced tomato
    • 1 minced jalapeño
  8. On medium wait until the tomato’s are soft then add:
    • 2 roasted, peeled, chopped eggplant with all the juice
  9. Mix together for 5 minutes then cover for 15 – 20 minutes.
    • Note: Make sure to periodically check on the dish and stir so the ingredients do not burn.
  10. Once the eggplant is fully broken down, taste and add:
    • 2 teaspoons coriander powder
    • Note: If you want to add any additional spices I would recommend to taste and add them here.
  11. Cook for another 5 minutes if there is excess water cook on high heat and stir to avoid burning the eggplant.

Indian Rice

Cameron Patel Tags: , , , , , , , , , , , , , , 4 Comments

img_4828Makes

4 servings

Nutrition of Each Serving

  • 62 calories
  • 1g fat
  • 0mg cholesterol
  • 75mg sodium
  • 68mg potassium
  • 10g carbohydrate
    • 1g fiber
    • 1g sugar
  • 2g protein

Ingredients

  • ½ teaspoon cumin seeds
  • ¼ teaspoon kosher salt
  • 1 teaspoon canola oil
  • 1 cup brown rice
  • 1 3/4 cup water
  • 1 cup frozen peas

Equipment

  • medium pan
  • spatula

Steps

Preparation

  • Soak in water overnight and rinse with water until the water runs clear
    • 1 cup brown rice
  • Measure
    • ½ teaspoon cumin
    • ¼ teaspoon kosher salt
    • 1 teaspoon canola oil
    • 1¾ cup water

Cook

  1. Place medium pan on medium heat and add:
    • 1 teaspoon canola oil
    • ½ teaspoon cumin
  2. Stir cumin seeds in canola oil until they are fully browned
  3. Once cumin seeds are fully brown (should be able to smell cumin seeds) remove the pan from the heat and add the following to the pan:
    • 1 cup brown rice
    • 1 cup frozen peas
  4. Place the pan back on medium heat
  5. Once the rice is toasted add:
    • 1¾ cup water
    • ¼ teaspoon kosher salt
  6. Cover the pan and bring it to a boil for a few minutes.
  7. Then turn the heat down and let the pan simmer until the rice is fully cooked. Stir the rice ever 5 minutes.

Saag Paneer

Cameron Patel Tags: , , , , , , , , , , , , , , , , , , , 1 Comment

Makes

6 serving

Nutrition of Each Serving

  • 447 calories
  • 30g fat
  • 61mg cholesterol
  • 353mg sodium
  • 1388mg potassium
  • 29g carbohydrate
    • 7g fiber
    • 3g sugar
  • 24g protein

Ingredients

  • 1 jalapeño
  • 5 garlic cloves
  • 1 teaspoon ginger root
  • 12oz paneer
  • 16oz frozen spinach
  • 1 cup red onion
  • 1 teaspoon canola oil
  • 1 teaspoon kosher salt
  • ½ teaspoon turmeric
  • 1 teaspoon coriander
  • ¼ teaspoon garam masala
  • 1 tablespoon cumin seeds

Equipment

  • blender
  • spatula
  • frying pan

Steps

Preparation

  • Mince
    • 1 jalapeño
    • 5 garlic cloves
    • 1 teaspoon ginger
  • Chop
    • Dice 1 cup red onion, the smaller the better.
    • Cut 12oz paneer into small cubes.
  • Measure
    • ½ kosher salt
    • ¼ kosher salt
    • ½ turmeric
    • 1 teaspoon coriander seed powder
    • ½ teaspoon garam masala (personal preference)
    • 1 tablespoon cumin seeds
    • 2 tablespoons canola oil
    • 4 tablespoons warm water
  • Thaw
    • Place the 16oz frozen spinach into a bowl and microwave for 5 minutes. Then place the 16 oz of frozen spinach into the blender and blend until they are smooth consistency.
  • Nice to have
    • Plate with with a paper towel

Cook

  1. Place the pan on medium heat and add 2 tablespoons canola oil.
  2. Once the canola oil is boiling hot add the cut 12oz paneer.
  3. Once the panner is golden brown on all sides, remove the panner from the pan and place them on the plate with a paper towel. Place to the side you will not use the paneer again until the final step of the dish.
  4. With the remaining oil in the saucepan turn the heat to high and add 1 tablespoon of cumin seeds.
  5. Once the cumin seeds have begun to change color and become fragrant add 1 cup of diced red onion adjust the heat to medium and stir.
  6. Once onions have fully cooked (turned clear), add the following ingredients into the pan:
    • 1 minced jalapeño
    • 5 minced garlic cloves
    • 1 teaspoon ginger
    • 4 tablespoons warm water
  7. Still using medium heat stir for a few minutes then add the following ingredients:
    • ½ teaspoon kosher salt
    • ½ teaspoon turmeric
    • 1 teaspoon coriander seed powder
  8. Stir for a few minutes then add:
    • blended 16 oz frozen spinach
    • ¼ kosher salt
    • 0 – ½ teaspoon garam masala (personal preference)
  9. For 5 minutes continue to stir on medium – high heat to let the garlic and spinach cook.
    • Note: To avoid burning the spinach add tablespoons of warm water and keep the smooth liquid consistency.
  10. Once garlic and spinach appear to be cooked add the cooked paneer to the pan.
    • Note: To avoid burning the spinach add tablespoons of warm water and keep the smooth liquid consistency.
    • I highly recommend you taste and adjust any spices before the next step.
  11. Cook for 5 minutes and the pan should reach a boil. Remove from heat once paneer has softened.

Poori

Cameron Patel Tags: , , , , , , , , , , , , , , Leave a comment

Makes

16 individual poori’s

Nutrition of Each – Double calories due to deep fry)

  • 60 calories (120  calories – deep fried)
  • 2g fat
  • 0mg cholesterol
  • 28mg sodium
  • 112mg potassium
  • 8g carbohydrates
    • 1g fiber
    • 0g sugar
  • 2g protein

Ingredients

  • 1 cup all purpose flour
  • 1 teaspoon turmeric
  • 1 teaspoon cumin seeds
  • ¼ teaspoon jalapeño
  • 1 tablespoon canola oil
  • ¼ teaspoon kosher salt
  • ¼ cup water

Equipment

  • rolling pin
  • deep frying pan
  • slotted ladle spoon

Prepare Ingredients (5 minutes)

  1. Mince
    • 1 fresh chili and measure out 1 teaspoon
  2. Measure
    • 1 cup all purpose flour
    • 1 teaspoon turmeric
    • 1 teaspoon cumin seeds
    • ¼ teaspoon jalapeño
    • 1 tablespoon canola oil
    • ¼ teaspoon kosher salt
    • ¼ cup water

Cookin Time (30 minutes)

  1. Mix the following ingredients into the all purpose flour
    • 1 teaspoon turmeric
    • 1 teaspoon cumin seeds
    • ¼ teaspoon jalapeño
    • ¼ teaspoon kosher salt
  2. Add 1 tablespoon canola oil to the flour
  3. Slowly mix the water into the flour ounce by ounce. You want the dough to be firm.
  4. Pour canola oil into deep sauce pan and put the pan over medium heat
  5. Once dough is firm break into 16 even balls.
  6. Roll each of the 16 balls into a 3″circle that is roughly 2 millimeter thick
    • Note: if the poori is too thin it will not get an air pocket when you deep fry it.
  7. Bring the pan full of canola oil to high heat
  8. Repeat for each poori:
    1. Once the oil has reached 575°F place one of the flattened circles into the oil and flip  to cook the other side (Should be less than 1 minute)
      • Note: If the oil is not hot enough the poori could not get the air pocket.
    2. Remove the poori from pan and place on paper towel.