- ground cumin
- ground coriander
- fenugreek seeds
- oil
- 200g tin chopped tomatoes
- garam masala
Smaller florets work better (and cook quicker) than larger ones. Fattier sour cream curdles less, unfortunately. If the mushroom slices are too small they will disappear; if that’s good, then make them smaller.
- olive oil
- paprika
- dry sherry
- water
- salt
- sour cream
- frozen corn kernels
- Salt and pepper
- olive oil
- sea salt
- chili powder
- ground cumin
- ground coriander
- cayenne pepper
- grated cheddar or Monterey Jack cheese
- canned crushed tomatoes
- 8-inch flour tortillas
- grated cheddar or Monterey Jack cheese
This is a staple dish in India where I grew up, and something you could cook any time of the year since it doesn’t need too many ingredients. It’s just as tasty as the more complicated versions that you can find in recipe books. I eat this with roti, brown rice, or make it more watery for a tasty soup. The advantage to having this outside India is that you don’t have to watch out for the occasional small stone mixed in with the lentils :)
- red lentils
- ghee or oil
- garlic
- bay leaf
- cumin seeds
- ground turmeric
- nigella
- salt and freshly ground black pepper
- olive oil
- ground cumin
- ground cinnamon
- ground allspice
- vegetable broth
- long-grain white rice
First time I made this the cooking time was way too long. I’d say more like 45 min. V. tasty marinade! Goes great with a salad.
- cakes firm tofu
- green chiles
- soy sauce
- red wine vinegar
- brown sugar
- dried thyme
- ground cinnamon
- ground black pepper