January and February really bring me down. Everything is cold and grey and I crave comfort and warmth. Delicious, fragrant, homemade Indian food is a great way to introduce colourful, flavourful nutrition into your homes. If you don’t already have these key spice ingredients, I recommend you buy them – they will add so much life to your existing recipes, and allow you to experiment infinitely with countless new ones.
I’d start with these basics – you can get them at any major grocery chain or, for way less money, you can buy them in large quantities at any Indian/Pakistani grocery store or Bulk Barn. I have a spice box exactly like the one in the picture above, and I fill it up every 3-4 weeks:
Coriander Powder
Cumin Powder
Turmeric
Ground Red Chillies
Whole Cumin Seeds
Plus, you need to have these key aromatic ingredients on hand for almost any Indian dish:
Garlic
Ginger
Onions (yellow cooking onion are my choice for these types of recipes)
I made these two dishes today to keep in the fridge and dip into for lunches and side dishes.
Sabut Masoor Daal (curried whole red lentils – they look brown in the bag because they still have their outer layer)
This is an awesome, fast-cooking, hearty winter dish. It’s so easy and delicious and fills my house with a nutty, warm aroma that brings everyone happily to the table.
You’ll need:
2 cups lentils
6 cups water
2 tbsp coriander powder
1 tbsp cumin powder
1 tbsp cumin seeds
1 tsp red chilli powder
salt to taste
1 medium – sized onion, chopped
4 garlic cloves, chopped
1-inch piece of ginger, chopped
splash of olive oil
2 whole green chilies with ends chopped off (optional)
handful of fresh coriander (chopped)
Rinse your lentils a couple of times with hot water to remove extra starch, then add water and boil at medium heat. Add coriander powder, cumin powder, salt, red chilli powder, half of the garlic and half of the ginger. Boil for 30-40 minutes or until lentils are soft and soupy. While the lentils are boiling, prepare the “tarka”. In a non-stick frying pan, warm the olive oil and add the onion. Cook until onion is golden brown and then add cumin seed, and remaining garlic and ginger. Saute for about a minute and then add to lentils. Garnish with fresh coriander. Check salt and add to taste. Serve as a soup or with basmati rice (brown or white) and salad.
Spicy Roasted Cauliflower
This is my go-to cheat recipe for company or just us. It’s ridiculously easy, yet yields such delicious treat with a hearty serving of cruciferous goodness.
You’ll need:
1 large head of cauliflower
1/4 cup of olive oil
2 tbsp coriander powder
1 tbsp cumin powder
1 tbsp cumin seeds
salt to taste
1 tsp of red chilli powder
Did I mention how easy this is? Set your oven to 375 F. Chop and wash cauliflower and place in large mixing bowl. In a small bowl, combine oil and all other ingredients (see photo above). Add to cauliflower and mix till the veggies are evenly covered with the spicy mixture. Bake on a cookie sheet ( I spray it with a little bit of Pam) at 375 for 30 minutes. Turn off the oven and leave them in there for anothe 10 minutes. Voila! Delicious, spicy, slightly caramelized, melt-in-your mouth cauliflower. I sometimes just eat it with my hands right off the cookie sheet or it can be a great side to any meal.
You will love it! keep me posted on the results!
Oh! I’m glad you thought they are accessible – that’s what i was hoping for 🙂
let me know how it goes!
I’m totally going to do that cauliflower…I love it and this will just spice it up!
Ooohhh…yum. Amreen, you’ve taken some sophisticated recipes and made them seem completely accessible, (and you sounded just like Nigella Lawson!). I’m going to try that cauliflower tonight.