Not exact matches
Topping 1/2 cup / 125 ml natural
yogurt 1/2 cup / 65 g toasted pumpkin seeds or sprouted green lentils 1 pomegranate, seeds
fresh coriander / cilantro
A twist on the classic bacon sandwich, with chapati bread, sprigs of
fresh coriander, a dollop of creamy Greek
yogurt and your finest mango chutney
-LSB-...] finished my fajitas with a dollop of creamy coconut
yogurt, a sprinkle of spring onions and
fresh coriander and an extra squeeze of lime.
We used freshly ground cumin,
coriander and brown mustard seed, fried at the end of the onions, and topped it with a greek
yogurt raita,
fresh with chopped cilantro and cumin and lime juice.
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground
coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk
yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated
fresh ginger
• 1 pound assorted fingerling potatoes • 1/2 cup freshly shelled green peas or frozen peas (no need to thaw) • 1/2 cup finely chopped red onion • 2 tablespoons mustard oil, mustard canola blended oil, or canola oil • 1 tablespoon
coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon fenugreek seeds • 1/2 teaspoon cayenne pepper • 1/4 teaspoon ground turmeric • 1 cup plain Greek
yogurt, whisked until smooth • 1/4 cup finely chopped
fresh cilantro leaves and tender stems • 1 teaspoon coarse sea or kosher salt
Mix together the
yogurt, cream, remaining garlic paste, the chopped garlic, green chili,
fresh coriander, salt, chili powder, turmeric powder, garam masala powder, carom seed powder, chaat masala, roasted gram flour, vinegar and oil in a bowl.
Other variations: Dried or
fresh herbs: thyme, rosemary, parsley, basil, mint Spices: cumin,
coriander, cardamom, paprika, sumac Nuts: hazelnuts, almonds, pine nuts, walnuts Vegetables: carrot, bell pepper, jalapeno, cucumber, zucchini, radish Fragrant things: dash of rosewater or pomegranate molasses Hot things: hot sauce, harissa, sambal Canned things: artichokes, hearts of palm, beets, red peppers Sauce:
yogurt, tahini
Vegetable oil, for frying1 onion, finely chopped1 celery stick, finely chopped2 garlic cloves, crushed1 tsp ground
coriander30g
fresh ginger, finely chopped500g sweet potatoes, cut into 1 cm cubes500ml
fresh chicken stock200g cooked chicken, shredded3 tbsp Greek
yogurt, to serveFresh
coriander, to serve1 lime, juiced, to serve Heat a glug of vegetable oil in a large saucepan.
2 lbs skinless, boneless chicken, preferably dark meat, cut into 2 - inch pieces 1/2 cup plain
yogurt (not Greek) 3 cloves garlic, grated into paste on a Microplane 1 (1 - inch) piece
fresh ginger, finely chopped 2 teaspoons kosher salt 1 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 1 teaspoon whole
coriander 1 teaspoon whole fennel 2 tablespoons vegetable oil 1 medium onion, chopped 2 — 3 green chiles, seeded if desired 1 teaspoon garam masala 1/2 cup almond meal (or 1/2 cup cashews, that you will then need to grind into a paste with fennel,
coriander, and cilantro) 1/2 cup cilantro leaves, finely chopped Ghee rice or chapati, for serving
250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground
coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple
yogurt sauce: 200g
yogurt or vegan
yogurt (soygurt or coconut
yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve:
fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges
1 large eggplant Olive oil for frying 2 medium onions, sliced 2 large ripe tomatoes, peeled and sliced 1/4 teaspoon red chile flakes (add more for additional heat) 1/4 cup vegetable stock 2 cups plain
yogurt 4 garlic cloves, crushed Chopped
fresh coriander and mint, for garnish Salt to taste
1 tablespoon saffron strands 4 teaspoons warm milk 2
fresh green chiles, such as serranos, stems removed 2
fresh red chiles, such as serranos, stems removed 2 large onions, chopped 1 2 - inch piece of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch piece of cinnamon, crushed 1 teaspoon
coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered mace 1/2 cup mint or cilantro leaves 1/4 cup lemon juice 2 cups plain
yogurt 3 pounds of boneless chicken, cut into 1 - inch cubes Salt to taste 2 tablespoons olive or vegetable oil 1 tablespoon ghee, recipe here 1 onion, finely chopped 8 large tomatoes, chopped 2 cups basmati or long grain rice 1/3 cup each raisins, cashews, and almonds 6 hard boiled eggs, halved
1 tablespoon saffron strands 4 tablespoons warm milk 1 tablespoon each of almonds, walnuts, cashews, peanuts, and raisins 1 teaspoon poppy seeds 1 cup coconut milk (see recipe, here) 1 1 - inch piece of ginger, peeled and minced 10 cloves garlic 1 small green papaya, peeled, seeds removed, and diced 1/2 teaspoon each powdered nutmeg and mace 1 tablespoon
coriander powder 1 tablespoon cumin powder 6
fresh red chiles, such as serranos, stems removed 2 cups
yogurt Salt to taste 4 pounds lamb shanks, chopped with a cleaver into 1 - inch long sections 4 teaspoons ghee (recipe here) or vegetable oil 2 large onions, finely chopped
Standout dishes from the extensive menu include Samosa Chaat with chickpea, onion, tomato, mint,
yogurt, and tamarind; Chicken Tikka that includes natural free - range chicken tenders marinated in
yogurt, ginger, garlic, tandoori spices, served over onions and peppers; Hand - stretched
Fresh Tandoor Baked Breads infused with turmeric and Ajwain seeds; Saag Paneer made with mustard greens, broccoli, spinach, corn flour, ginger, garlic, tomato, turmeric, fenugreek and served with balsamic rice; Tikka Masala with tandoori - roasted veggies, chicken, lamb, shrimp, or fish cooked in tomato sauce, cream, ginger, garlic, turmeric,
coriander, garam masala, and fenugreek; Biriyani choice of veggie or protein cooked in dum long grain rice with biryani spices and served with raita; Mango Lassi with mango,
yogurt, milk and rose water.
1 tbsp turmeric 1 tbsp garam masala 2 tsp ground
coriander 2 tsp ground cumin 2 tsp kosher salt 2 tsp kashmiri red chili powder (or 1 tsp cayenne) 4 cloves garlic, minced 1/2»
fresh ginger, grated (1/2 tsp ground ginger okay) 1 cup
yogurt (coconut
yogurt okay) 2 - 3 lbs chicken breast, cut into large chunks
Olive oil 6 scallions, cut into 1 - inch pieces 2 jalapeños, seeds removed if desired 6 garlic cloves 1 1 - inch piece ginger, peeled, chopped 1 tablespoon
fresh lemon juice 1 tablespoon garam masala 1 teaspoon ground
coriander 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 2 pounds ground beef (20 % fat) 1 large egg, beaten to blend 3 tablespoons plain
yogurt 2 teaspoons kosher salt
Grind some
fresh leaves of
coriander and mix it with
yogurt.
• Soup stock made from vegetables, mushrooms as well as cooling herbs and spices (e.g. Garden Vegetable Soup, p. 150) • Lean cuts of meat, prepared baked or grilled, e.g. poultry, fish, bison, elk, wild game (e.g. Herb Poached Wild Salmon, p. 166) • Leafy greens and other vegetables, steamed or eaten raw • Whole grains and legumes, prepared as soups and stews with cooling herbs and spices (e.g. Goji Quinoa Pilaf, p. 184) • Raw milk,
fresh yogurt, buttermilk (e.g. Khadi, p. 177) • Fresh fruit, with minimal citrus and sour varieties • Cooling fats and oils, such as coconut and ghee • Cooling herbs and spices, e.g. coriander, fennel, turmeric, clove, mint, cumin, licorice • Cane sugar (jaggery, gur) in limited am
fresh yogurt, buttermilk (e.g. Khadi, p. 177) •
Fresh fruit, with minimal citrus and sour varieties • Cooling fats and oils, such as coconut and ghee • Cooling herbs and spices, e.g. coriander, fennel, turmeric, clove, mint, cumin, licorice • Cane sugar (jaggery, gur) in limited am
Fresh fruit, with minimal citrus and sour varieties • Cooling fats and oils, such as coconut and ghee • Cooling herbs and spices, e.g.
coriander, fennel, turmeric, clove, mint, cumin, licorice • Cane sugar (jaggery, gur) in limited amounts
In the bowl of the cooker, combine the sautéed onions with the ground
coriander and cumin, turmeric, red chile,
fresh and canned tomatoes, tomato juice,
yogurt, salt, serrano chiles, rum and saffron.
1/2 cup Greek
yogurt 1/2 teaspoon cinnamon 1/2 teaspoon cumin (freshly ground, if possible) 1/2 teaspoon
coriander (freshly ground) 1/2 teaspoon spicy paprika or aleppo pepper 3 tablespoons chopped
fresh mint Juice and zest of half a lemon 1/4 teaspoon salt