Spicing Meals

INGREDIENTS:

  • fresh ginger (fruit & vegie shop)

  • turmeric, coriander, cumin seeds, others you like ( supermarket )

  • black mustard seeds, asoefitida/hing (Indian/ Asian market/grocers)

Quantities: based on 2 people

PRE-PREPARATION

  • Have whatever you are spicing ready in advance – cut vegies, wash rice/dahl etc

  • Finely cut/grate fresh ginger – approx. 1 tspn)

DIRECTIONS

  1. In a saucepan pour in some oil ( olive etc ) – approx 3 tspn or according to recommendation

  2. heat oil on low/medium heat

  3. Add black mustard seeds – approx ¾ tspn ( have lid on!!!)

  4. Wait until seeds have danced (popped)

  5. Add cumin seeds – ¾ tspn

  6. Add fresh ginger

  7. Add turmeric – approx. ¼ teaspoon

  8. Add asoefitida/hing – 1-2 pinch (small quantity)

  9. Add other spicesyou wish – coriander, cloves etctomato great with dahl (add here)

  10. add vegies or rice or dahletc and stir into spices ( brings flavour into)

  11. add water and cook

*** add salt near end of cooking

NOTES:

Dry roasting rice first makes it lighter ( easier to digest )

This is a general guide only – vary to suit

RecipesMark Bunn