11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1
teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1
teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
5 medium - sized onions, sliced 1 cup chopped cauliflower 1 cup potatoes, grated 1 cup carrots, grated 1 cup chopped green and yellow peppers 1 cup chopped spinach 1 teaspoon cumin seeds 1 teaspoon coriander seeds 2
teaspoons dried fenugreek leaves 1/2 teaspoon chili flakes 3 tablespoons garlic paste 3 tablespoons ginger paste 1 1/2 teaspoons turmeric powder 2 cups chickpea flour 1/3 cup cornstarch Salt, as needed for seasoning Soybean or Vegetable oil, for frying
Not exact matches
1 green (or semi-ripe) plantain 1 cup
dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4
teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12
fenugreek seeds 6 — 7 curry leaves (fresh or
dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1
teaspoon of
dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
1 - inch piece ginger, peeled and roughly chopped 2 cups cooked black chickpeas ** 6 - 8 ounces firm organic tofu, crumpled 1/4 cup quinoa flour 1 small onion, finely minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (
dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2
teaspoons coriander powder 1
teaspoon red chile power or cayenne 1 - 2
teaspoons salt 2 tablespoons oil (optional)
Spice Blend 2 tsp ground cumin 2
teaspoons hungarian paprika 1
teaspoon ground
fenugreek 1/2
teaspoon dried thyme 1/4
teaspoon ground cardomom 1/4
teaspoon ground coriander 1/8
teaspoon ground allspice 1/8
teaspoon ground cloves 1/8
teaspoon ground cinnamon 1/8
teaspoon cayenne pepper 1/2
teaspoon salt (or more to taste)
1
teaspoon cardamom powder 2
teaspoons cumin seeds 1/2
teaspoon coriander seeds 1/4
teaspoon ground cinnamon 1/2
teaspoon black peppercorns 1/2
teaspoon fenugreek seeds 1 small onion, coarsely chopped 4 cloves garlic 1 cups water 14
dried piquin chiles, stems removed 1 tablespoon ground cayenne 2 tablespoons ground paprika 1/2
teaspoon ground ginger 1/4
teaspoon ground allspice 1/4
teaspoon ground nutmeg 1/4
teaspoon ground cloves 3 tablespoons
dry red wine 3 tablespoons oil
* 1/2 cup roasted cashews * 1/4 cup toasted, unsweetened,
dried coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons water * 1
teaspoon cayenne * 2
teaspoons ground fennel * 2
teaspoons ground cumin * 1/2
teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2
teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces) coconut milk * Salt and pepper to taste
Ramen
Dry Spice Mix 2
teaspoons tumeric 2
teaspoons dried sage 2
teaspoons dried parsley / leek /
fenugreek mixture, or just
dried parsley 1
teaspoon onion powder 1/2
teaspoon garlic powder 1/2
teaspoon celery seed (ground) 1/2
teaspoon salt (optional) 1/8
teaspoon cayenne pepper 1/8
teaspoon ground nutmeg
* 1 pound butter * 1/2 red onion, finely chopped * 2 cloves garlic, minced * 3 - inch piece fresh, peeled ginger, grated * 1
teaspoon fenugreek seeds * 2
teaspoons cumin seeds * 4 cardamom pods, crushed * 1/2
teaspoon ground turmeric * 8 basil leaves, torn or 1
teaspoon dried basil * 1
teaspoon dried oregano
6 New Mexican red chiles, stems and seeds removed (or substitute 4 small, hot
dried chiles, such as piquins) 1/4 cup cumin seeds 1/4 cup coriander seeds 2 tablespoons black peppercorns 1 tablespoon mustard seeds 1
teaspoon cardamom seeds 1
teaspoon whole cloves 1
teaspoon fenugreek seeds 1 tablespoon turmeric powder 1 tablespoon
dried, powdered curry leaves
1 block firm tofu, drained 3 + tablespoons nutritional yeast 1/4
teaspoon salt, or to taste 1 + tablespoon
dried fenugreek leaves 1 tablespoon dijon mustard 1/2 cup full - fat coconut milk 1/2 onion, diced 1 + tablespoon vegetable oil for frying 2 cloves garlic, minced or pressed 2 handfuls mushrooms, bite - sized or chopped 1 crown broccoli, separated into bite - sized pieces 1/2 red pepper, chopped 1/2 small zucchini, chopped
1 lb purple cauliflower florets One 15.5 can garbanzo beans 2 tablespoons lemon juice 2 tablespoons olive oil 1/2
teaspoon salt 1/2
teaspoon garlic powder 1/2
teaspoon dried basil 1/4
teaspoon ground
fenugreek
Ramen
Dry Spice Mix 2
teaspoons tumeric 2
teaspoons dried sage 2
teaspoons dried parsley / leek /
fenugreek mixture, or just
dried parsley 1
teaspoon onion powder 1/2
teaspoon garlic powder 1/2
teaspoon celery seed (ground) 1/2
teaspoon salt (optional) 1/8
teaspoon cayenne pepper 1/8
teaspoon ground nutmeg
* 1/2 cup roasted cashews * 1/4 cup toasted, unsweetened,
dried coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons water * 1
teaspoon cayenne * 2
teaspoons ground fennel * 2
teaspoons ground cumin * 1/2
teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2
teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces) coconut milk * Salt and pepper to taste