Ingredients 2 cups soup stock 1 tsp cumin seed 1/2 tsp black mustard seed 1
tsp coriander seed powder 1/2 tsp black pepper 1/2 tsp turmeric powder 1/2 tsp salt Chopped fresh cilantro or green onion to taste
Not exact matches
2 large onions Oil for frying — I use a
tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1
tsp cumin —
seeds or
powder 1/2
tsp coriander powder 1/2
tsp smoked paprika 1/2 -1
tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel
seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh
coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
Here is my recipe (Makes enough for two soup sessions) 1
tsp cardamom
seeds 1
tsp fenugreek
seeds 2
tsp coriander seeds 1
tsp cumin
seeds 1/2
tsp oregano
seeds or oregano
powder 1/2
tsp dried ginger
powder 1/2
tsp turmeric
powder 2 dried red chillies
2 Tbsp olive or canola oil 1 med onion, chopped (about 1 c) 1
tsp curry
powder 1/2
tsp ground
coriander 1/2
tsp crushed fennel
seeds 1 1/2 c white button mushrooms, chopped 1 1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped walnuts 3 Tbsp chopped cilantro 1/2
tsp salt 1/4
tsp ground black pepper Flour
Do the 3
tsp refer to
powdered seeds or fresh
coriander?
Ingredients Fish 500 gm Black cumin (Shahi Zeera) 1/2
tsp Cumin
seeds (Zeera) 1/2
tsp Dessicated Coconut 2 tbsp (Khopra
powder) Poppy
seeds 1
tsp Yogurt 1/2 cup
Coriander powder (Dhaniya)...
3 oz dried ancho chiles, stemmed,
seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili
powder 1 tbsp ground cumin 1
tsp dried oregano 1
tsp ground
coriander 2
tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups
seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
Here is the recipe: 1 can chickpeas, rinsed and drained 1 medium sweet potato, peeled, and diced, 1 tablespoon olive oil salt, pepper, to taste 2
tsp ground cumin 1/2 medium red onion, diced 2 - 4 cloves garlic minced large handful parsley, chopped 1 lemon, zested 1/2 a lemon, juiced 1
tsp ground
coriander 1
tsp crushed red pepper flakes (or chili)
powder 1/2
tsp cayenne pepper 2 - 3 tbsp toasted sesame
seeds Instructions
1 can chickpeas, drained 2 - 3 cloves garlic 2T lemon juice 3T tahini 1T curry
powder 1
tsp cumin
seed, or 1/2
tsp ground cumin 1/2
tsp turmeric 1/4
tsp ground
coriander 1/8
tsp cayenne pepper, optional Salt to taste
1
tsp of coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4
tsp fenugreek 1/4
tsp brown mustard
seeds 1
tsp curry
powder 1/4
tsp garlic
powder 1/4
tsp ginger
powder 1/4
tsp of
coriander 1/4
tsp of garam masala salt & pepper to taste 1 medium head of cauliflower, de-stemmed and chopped into bite - sized pieces 2 cups of small white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar of diced tomatoes 13 oz can of full fat coconut milk 1/4
tsp each of fenugreek, brown mustard
seeds & curry
powder 1/4 cup of cilantro, roughly chopped, the juice of a lime & sea salt to garnish
Ingredients 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire roasted diced tomatoes 2
tsp olive oil 1 medium red onion, chopped 4 cloves garlic, minced 1 poblano pepper, cut in half,
seeds removed 1 red bell pepper, cut in half,
seeds removed 1 jalapeno, cut in half and
seeds removed 1 cup dry quinoa 1 Tbsp paprika 1/2
tsp chipotle chili
powder 1/2
tsp ground
coriander 1/2
tsp ground cumin 2 bay leaves pinch ground cinnamon 1 avocado, cut into 1/2 inch cubes 1 lime, cut into wedges (I forgot the lime!)
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno,
seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5
tsp ground cumin 1
tsp chili
powder 1/2
tsp ground
coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2
tsp salt or a bit more) 1/4
tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
BBQ - spice 3 small cloves of garlic 0.5
tsp smoked paprika
powder 0.5
tsp black pepper 1 pinch of chilli 1
tsp cumin 1
tsp dried thyme 2
tsp ground
coriander seeds 2
tsp dried oregano 1.5 small
tsp salt
2 tbsp sunflower / canola / veg oil 1 medium yellow onion, diced 1
tsp caraway or
coriander seeds, whole 4 cloves garlic, pressed or minced 1.5 inches thick ginger or 2 inches thin, grated 2 tbsp + masala mix or chana masala mix
powder (NOT garam masala, NOT thai red curry, etc.) 2 cans chickpeas, or 3 cups cooked chickpeas 1 small can or 1/2 large can diced tomatoes (ensure you get ones without extra spices) 1 bay leaf
1 cup dried small black chick peas, soaked overnight 2
tsp coconut or vegetable oil 1
tsp black mustard
seeds 1/2
tsp turmeric
powder Pinch asafoetida 1/2 to 1 hot green chilli, split down the middle 2 dried red chillies broken into large pieces 8 - 10 curry leaves 3 tbsp fresh or fresh frozen (thawed) grated coconut Salt Lemon Juice Small handful
coriander, roughly chopped
Caldeen — Goan Veggie Curry 2 medium sized onion chopped finely 2 green chilies chopped finely or 1 pickled jalapeno pepper, chopped 1 tbsp garlic 1
tsp ginger
powder 1
tsp cumin 1
tsp turmeric 1
tsp ground
coriander seed 1 can coconut milk 1 cup green peas 1 cup green beans, cut up 1 cauliflower cut into florets, 4 potatoes, peeled and cubed 3 carrots, chopped
3 cups vegetable broth 1/2 yellow onion, diced 2 - 3 garlic cloves, minced 2
tsp cumin
seed 1
tsp coriander 1
tsp chili
powder 1 cup semi-pearled farro 1/4 cup light coconut milk 1 cup butternut squash, cut into 1» pieces, baked 3/4 cup frozen green peas 1/3 cup golden raisins 1/2 -3 / 4 cup raw cashews, coarsely chopped Sea salt / ground black pepper to taste
Spices: 1
tsp curry
powder, 1
tsp tomato puree, salt to taste, 1
tsp coriander powder, 1
tsp cumin
seeds, 1/4
tsp mustard
seeds, 2 chilies finely chopped 1/4
tsp black pepper
2 cups — Sprouted moong dal 1 1/2 cup — Mixed vegetables, finely chopped (I use a mix of capsicum, red onions, tomatoes and cucumber) 1 Green chilli, finely chopped 1/4 cup — Fresh
coriander, leaves and stems, chopped 1/2 cup — Pomegranate
seeds Juice of 1 lime 1
tsp — Cumin
powder 1
tsp — Chaat masala Salt and black pepper to taste
3 cups Corn kernels — cut off cob or use frozen niblets that have been thawed 4 cups sprouted Buckwheat 1 1/4 c Flax
seeds — soak in a bowl with 2 1/2 cups of water for 20 min to an hour 1 Tbsp Salt 1
tsp Coriander 1
tsp Turmeric 1 t Onion
Powder 1/2
tsp Paprika 1/2 t Chili
Powder Optional — 1/2 t Cayenne
Carrot and Leek Soup 2 Tbsp butter or olive oil 1 Tbsp yellow mustard
seeds 1 Tbsp
coriander seeds 1/4
tsp turmeric 1/2
tsp garam masala or curry
powder a large thumb sized piece of fresh ginger, peeled and sliced 2 leeks, sliced and rinsed
Ingredients: -1 15 - 18 lb turkey -3 / 4 salt kosher salt -1 / 3 cup sugar -2 onions, diced -2 carrots, diced -4 celery ribs, diced -1 garlic bulb, cut in half -2
tsp rosemarry -2 tbs
coriander seeds -2 tbs fennel
seeds -6 bay leaves -1
tsp crushed red pepper -1
tsp red chili
powder -1 orange cut in half, with peel For the spicy herb butter: -2 sticks butter...