Recipes From Tipu's Tiger
Sabzi MasalaPreparation time: about 1 1/2 hours
Ingredients:In a large, heavy pan, heat oil and fry mustard and cumin seeds until they begin to pop. Add ajwan seed and heat for 2 minutes. Add onions, ginger, jalapeño and fry for 5 minutes, until onions are translucent. Add the remaining spices, stirring regularly and fry for several minutes. Add fenugreek leaf and remaining vegetables. Reduce heat to medium, cover, and cook until yams are soft. Salt to taste. Serve hot with rice. Tastes even better the next day!
1/2 cup oil (olive or canola)
1 Tbsp. mustard seed
1 Tbsp. cumin seed
1/2 tsp. ajwan seed
2 white onions, finely chopped
1 Tbsp. finely chopped fresh ginger
1 Tbsp. finely chopped fresh jalapeño
1 Tbsp. turmeric powder
1 Tbsp. cumin/coriander powder
1 tsp. garam masala
2 Tbsp. fenugreek leaf (fresh, if available)
1 head cauliflower
1 large can tomatoes
1 qt. cubed yams
2-3 red and green peppers
2 cups spinach and/or mushrooms, if desired
Salt, to taste
Serves 4-6.
Makka Masala
Preparation time: about 45 minutes
Ingredients:In a large, heavy pan, heat oil and fry mustard seeds until they begin to pop. Add cumin and ajwan seed and heat for 2 minutes. Add onions and turmeric and fry for 5 minutes until onions are translucent. Add garlic and jalapeño, stirring regularly, and fry for several minutes. Add coconut milk, lemon juice, and salt. Add corn. Reduce heat to medium, cover, and cook until corn is fully heated and soft. Add cilantro just before serving and stir well. Serve hot with rice, or chill for a delicious salad.
1/2 cup oil (olive or canola)
1 Tbsp. mustard seed
2 Tbsp. cumin seed
1 Tbsp. ajwan seed
2 large red onions, finely chopped
1 Tbsp. turmeric powder
2 Tbsp. finely chopped fresh garlic
2 Tbsp. finely chopped fresh jalapeño
1 14- to 16-oz. can coconut milk
1/2 cup lemon juice
1 tsp. salt
3 lbs. frozen or canned corn kernels
1/2 cup chopped cilantro
Serves 4-6.
