Spicing Meals
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