Spices
*Perfect for fresh, hot, cooked, convenient & tasty meals…whenever you want
Ideal for Vegetable Pasta, Rice, Semolina, Dhal, Noodles etc
For pasta, semolina, cous cous, noodles etc
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
- In a saucepan pour in some oil ( olive etc ) – approx 3 tspn or according to recommendation
- heat oil on low/medium heat
- Add black mustard seeds – approx ¾ tspn ( have lid on!!!)
- Wait until seeds have danced (popped)
- Add cumin seeds – ¾ tspn
- Add fresh ginger
- Add turmeric – approx. ¼ teaspoon
- Add asoefitida/hing – 1-2 pinch (small quantity)
- Add other spicesyou wish – coriander, cloves etctomato great with dahl (add here)
- add vegies or rice or dahletc and stir into spices ( brings flavour into)
- 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
Would you like to add massive anti-cancer, anti-inflammatory, anti-oxidant & digestion / metabolism boosting activity to your body each day?
Sometimes we can get so consumed analyzing calories, fat ratios, vitamin %’s etc, we forget about the unbelievable power of traditional herbs/spices – not the KFC variety!!!
As a rule, we westerners don’t use spices nearly enough, so this week, if you are not already, add some or all of the following into your cooking to start reaping some amazing benefits.