Asia - South Archives | Page 3 of 4 | SpiceBreeze

1

Apr, 2020

Indian Masoor Dal

Indian Masoor Dal

Indian Masoor Dal

Indian Masoor Dal

SpiceBreeze

No matter the occasion, this easy and fast Indian lentil soup will lighten up your mood. Its aromatic spice blend will cover your home with an exotic breeze and transfer you into a dream of wellness and relaxation. Coconut milk adds a hint of sweetness. Select from plenty of toppings to make it your personal feel-good-favorite.

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Hands-on time 30

Course Main Course

Cuisine Indian

Servings

Ingredients

2 cups red lentils well rinsed
1 cup tomato puree
1 can coconut milk 13.5 oz
1 onion finely chopped
2 cloves garlic grated
oil *
salt

Masoor Dal Culinary Spice Kit

Cumin, cardamom, cinnamon, cloves, lemon verbena, turmeric, white pepper, yellow mustard, chili, coriander

Optional Toppings

fresh cilantro or parsley chopped
coconut flakes
raisins
plain yogurt
fresh chili sliced

Instructions

In a large POT, heat 2 tbsp oil over medium-low heat.
Add onion and fry until they turn translucent.
Add garlic and Masoor Dal spices.
Sauté 30 - 60 seconds, stirring constantly.
Add lentils, 3 cups of water, tomato puree, coconut milk, and salt to taste.
Cover. Bring to a boil.
Turn heat to low. Cook 15 - 20 minutes until the lentils are tender, stirring frequently.
Serve Masoor Dal in bowls.
Optionally, top the soup with cilantro, parsley, coconut flakes, raisins, plain yogurt, and/or fresh chili to taste.
Enjoy!

Notes

* Preferably ghee or coconut oil if available.

Substitute coconut milk with heavy cream.

Add cooked chicken and 1 cup chicken broth.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

22

May, 2019

Ayurvedic Dal Salad

Ayurvedic Dal Salad With Chapatis

Ayurvedic Dal Salad With Chapatis

Add this healthy Indian salad to your summer menu. Its unique Ayurvedic spice blend contains amla berry powder. Top the salad with a dollop of mint raita or use the yogurt dip with grilled vegetables.

Amla Berries for a Long Life

The Indian gooseberry grows on a sacred tree, is rich in vitamin C, and has been said to support longevity.

Variations

▪ Substitute lentils with 2 cups quinoa.
▪ Substitute tomatoes and cucumber with 1/2-1 cup each of pomegranates and chopped dates.
▪ Add grated cucumber to the Mint Raita.
▪ Add Chapati bread with our recipe (see recipe below).

The Dal Culinary Spice Kit includes the following spices:

[1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek

[2] Mint, cumin, ajowan, asafoetida, chili

Ayurvedic Dal Salad

Ayurvedic Dal Salad With Chapati

SpiceBreeze

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Cuisine Indian

Servings

Ingredients

Shopping list

1 cup lentils green or brown
1 onion quartered and sliced
1 carrot halved and sliced
8 oz cocktail tomatoes quartered
1/2 English cucumber cubed
3 green onions sliced
1 cup yogurt
1 lemon for juice
oil
salt & pepper

Optional

1 cup flour wheat, rye, buckwheat, or mixed

Culinary Spice Kit

Pouch [1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek
Pouch [2] Mint, cumin, ajowan, asafoetida, chili

Instructions

Dal Salad

Cook lentils according to package instructions until firm.
Add onions (except green onions) and carrots for the last 5 minutes.
Add salt to taste. Drain and let cool at room temperature.
In a SALAD BOWL, mix 1 tbsp lemon juice with 1 tsp of the Dal [1] spices and 1 tbsp oil.
Add tomatoes, cucumber, and green onions. Mix well.
Add lentils with onions and carrots. Mix well.
Season with salt to taste.
Optionally, add more Dal [1] spices and/ or lemon juice to taste.
Let rest for 1/2 to 1 hour.

Mint Raita

Optionally, pour the yogurt into a strainer lined with a paper towel and a bowl underneath. Keep it in the fridge for a few hours. The drained yogurt will be wonderfully creamy.
In a BOWL, mix yogurt with Dal [2] spices and salt to taste.

Chapatis (optional)

In a BOWL, mix the flour, spices, and salt to taste (1/2 tsp recommended) with 3/8 cups of warm water and 1 tsp oil until the dough is pliable.
Cover and let rest for 30-60 minutes.
Knead the dough on a floured surface for 10-20 minutes.
Form small balls. Flatten them to patties.
Roll the patties out until the dough is very thin, turning each time you roll.
In a PAN, heat 2 tbsp oil over medium heat.
Fry each chapati for 15-20 seconds on each side. Turn it when brown spots appear underneath.
Next, press lightly all over to blow up the chapati.
Transfer chapati to a PLATE. Cover them with a kitchen towel until all chapatis are done.

Serve

Serve Dal Salad with Mint Raita and optionally chapatis.

Notes

Variations

Substitute lentils with 2 cups quinoa.
Substitute tomatoes and cucumber with 1/2-1 cup each of pomegranates and chopped dates.
Add grated cucumber to the Mint Raita.

29

Oct, 2018

Indian Saag Paneer

Indian Saag Paneer

Indian Saag Paneer

This dish became popular in the United States as Palak (spinach) Paneer. Saag Paneer is more flexible as you can use and combine any green leaves you like.

Paneer is an Indian fresh cheese similar to unsalted cottage cheese. It melts not easily. We included in this recipe plenty of options for an even delicious dish if you can’t find paneer.

Variations

Substitute paneer with tofu, feta, garbanzo beans (drained can), or cottage cheese, and/or serve it over boiled potatoes.
If you don’t have a food processor, chopped the leaves finely. Or use baby leaves and use them whole for more texture.

The Saag Paneer Culinary Spice Kit includes the following spices:

Cumin, coriander, garlic, turmeric, cardamom, cinnamon, cloves, ginger, white pepper

Saag Paneer

Indian Saag Paneer

SpiceBreeze

This dish became popular in the United States as Palak (spinach) Paneer. Saag Paneer is more flexible. You can use and combine any green leaves you like. Paneer is an Indian fresh cheese that doesn’t melt easily. Its taste is similar to unsalted cottage cheese. We included in this recipe plenty of options to substitute paneer for an even delicious dish.

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Hands-on Time 30

Course Main Course

Cuisine Indian

Servings

Ingredients

18 oz baby leaves from kale, spinach, chard, and/ or collard greens*
12 oz paneer or halloumi cut into 1/2 inch cubes
1 onion finely chopped or grated
butter or vegetable oil or ghee
salt & pepper

Saag Paneer Culinary Spice Kit

Cumin, coriander, garlic, turmeric, cardamom, cinnamon, cloves, ginger, white pepper

Optional

1-2 green chilies chopped
additional garlic to taste grated
1-2 tsp lemon juice
1-4 tbsp heavy cream or yogurt

Suggested Sides

naan or other fresh flatbread
cooked Basmati rice
boiled potatoes

Instructions

Prepare

In a large POT, bring 4 quarts of water to boil.
Add leaves and cook for 3 minutes.
Drain and let cool.
In a FOOD PROCESSOR, grind leaves with a cup of water into a smooth puree.
Optionally, add green chilies.

Cook

In a PAN, heat 2 tbsp butter over medium-low heat.
Fry onions with a dash of salt until they turn translucent.
Stir in Saag Paneer spices.
Optionally, add garlic to taste.
Add leaves puree and salt & pepper to taste.
If using tofu, chicken, or garbanzo beans, add them now.
Add some water if you like the dish more liquid. Mix well.
Cook 5 minutes over medium-low heat.
Add paneer cubes. Cook for 3 to 5 minutes.

Optional

Optionally, finish the dish to taste with lemon juice, and/ or heavy cream or yogurt.

Serve

Serve with bread, rice, or over potatoes.
Enjoy!

Notes

* Alternatively, use 3 bunch of green leaves, chopped.

Tip

▪ Fry paneer shortly before adding it to the dish.

Variations

▪ Substitute paneer with feta or cottage cheese. Don’t cook it. Add it to the plated dish.

▪ Substitute paneer with 1 lb cubed chicken or tofu, or 1 can garbanzo beans. Season & fry them shortly before adding them to the dish.

19

Sep, 2018

Asian Buddha Bowl

Asian Buddha Bowl

Buddha Bowl

The ‘Buddha Bowl’ is a contemporary trend of colorful vegetarian one-bowl meals. Crisp quinoa balls with nigella seeds are the stars of our vegetable bowl finished with an orange ginger dressing.

Nigella and Quinoa for Your Health

Healthy nigella in protein-rich quinoa balls fit just right. If you are new to quinoa or short in time, you can simply add quinoa to your bowl and sprinkle the spice blend on top. For your convenience, find the recipe for a version with meatballs at the end of this page.

Your Selection of Vegetables

What kind of vegetables are best for your Buddha Bowl? It really depends on which vegetables you have available and what you prefer. Get inspired by the following recommendations:

Classic: Lettuce leaves, sliced red radish, sliced cucumber, tomato slices, and bell pepper strips.

Healthy XXL: kale chopped, baby spinach, radicchio sliced, endives sliced, and edamame.

Latino vibe: black beans, fresh corn, cilantro, tomato cubes, cucumber cubes, grilled sweet potato cubes.

The Buddha Bowl Culinary Spice Kit includes the following spices:

Coarse brown mustard, nigella seeds

Buddha Bowl

Asian Buddha Bowl

SpiceBreeze

This trending 'Buddha Bowl' is a colorful and contemporary vegetarian one-bowl meal. Healthy nigella in protein-rich quinoa balls fit in just right. If you are new to quinoa or short in time, you can simply add quinoa to your bowl and sprinkle the spice blend on top. For your convenience, find a meatball version and more options on our website.

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hands-on time 30

Course Main Course

Cuisine Asian

Servings

Ingredients

Shopping list

1 cup quinoa
1 cup panko or any fine breadcrumbs
1/8 cup chives finely chopped
1/2 cup orange jam
1 small onion finely chopped
2 cloves garlic grated
1 inch ginger grated
1 lemon for juice
vegetable oil
salt & pepper
Your selection of vegetables for the salad

Culinary Spice Kit

Coarse brown mustard, nigella seeds

Instructions

Cook

Cook quinoa according to package instructions.

Salad dressing

In a small POT, heat orange jam with 1/2 cup of water, half of the ginger, and salt to taste.
Cook over slow heat for 10 minutes.
Stir in 1/2-1 tsp lemon juice. Set aside to cool.

Prepare balls

In a BOWL, combine onions, garlic, half of the ginger, chives, and Buddha Spices.
Add quinoa, salt & pepper to taste. Mix well.
Add 2 or more tbsp panko as needed to absorb most of the liquid.
Form little balls in the size of 1-inch diameter.
On a PLATE, roll the balls in the remaining panko until they are coated on all sides.

Fry

In a PAN, heat 4 tbsp oil over medium heat.
Fry quinoa balls on all sides until they turn brown and crisp.

Serve

Distribute salad in bowls.
Add quinoa balls and pour the dressing on top.
Enjoy!

Notes

Variations

Make meatballs from poultry, pork, or veal instead of quinoa balls.
For the coating, add 2 tbsp or more sesame seeds to the panko.
Substitute chives with parsley or cilantro.

Buddha Bowl with Meatballs

SpiceBreeze

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Cuisine Asian

Servings

Ingredients

Shopping list

1 lb ground turkey
1/8 cup chives finely chopped
1/2 cup panko or any fine breadcrumbs
1/2 cup orange jam
1 egg yolk
1 small onion finely chopped
2 cloves garlic grated or chopped
1 inch ginger grated or chopped
vegetable oil
salt & pepper
Your selection of vegetables for the salad

Culinary Spice Kit

Coarse brown mustard, nigella seeds

Instructions

Salad dressing

In a small POT, heat orange jam with 1/2 cup of water, half of the ginger, and salt to taste.
Cook over slow heat for 10 minutes.
Stir in 1/2-1 tsp lemon juice. Set aside to cool.

Prepare

In a BOWL, combine egg yolk, onions, garlic, chives, tbsp panko, and Buddha Spices.
Add ground meat, salt & pepper to taste. Knead well.
Add more panko as needed to absorb most of the liquid.
Form little balls in the size of 0.5-inch diameter.
On a PLATE, roll the balls in the remaining panko until they are coated on all sides.

Fry

In a PAN, heat 2 tbsp oil over medium heat.
Add balls and fry them on all sides until they turn brown and are cooked through.

Serve

Distribute salad in bowls.
Add meatballs and pour the dressing on top.
Enjoy!

Notes

Variations

Use a different ground meat: chicken, pork, or veal.
For the coating, substitute 2 tbsp white sesame seeds for the panko.
Substitute chives with parsley or cilantro.

23

Apr, 2018

Bengali Shukto

Bengali Shukto

Bengali Shukto

Bengali Shukto

SpiceBreeze

Shukto is a must on any festive Bengali dinner menu. It has a slight bitterness balanced with the sweetness of sugar. If you are not up for this, try a Panch Phoron recipe from our website. Panch Phoron is a Bengali five-spice blend. It's always used whole. The seeds are fried in oil until they pop and release their aromatic flavor.

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hands-on time 30

Course Main Course

Cuisine Bengali

Servings servings

Ingredients

Protein - Optional

1 lb chicken thighs or breast cut into 1-inch pieces

Fresh Produce

1 large potato
1 large turnip see notes
1 medium zucchini or squash
1 small eggplant
1 cup green beans

Staples Group 1: Liquid, Dairy, Fat

1 cup milk
oil

Staples Group 2: Salty, Sour, Sweet

salt and pepper
sugar

Staples Group 3: Breading, Onion & Co

1 inch ginger peeled and grated

Suggested Sides

cooked rice recommended: Basmati
flat bread naan or chapati

Culinary Spice Kit

1 pouch Shukto [1] seeds Panch Phoron: Cumin, fennel, fenugreek, brown and yellow mustard, nigella seeds
1 pouch Shukto [2] spice blend Yellow and brown mustard, ajowan, bay leaves

Instructions

Rice

If using rice, cook rice according to package instructions.

Prepare

Cut all vegetables into bite-size pieces.

Fry

In a large PAN, heat 6 tbsp oil.
Add Shukto [1] spices and ginger. Stir-fry 30 seconds until seeds start to pop.
Optional: Add chicken and salt to taste. Fry until all sides turn slightly brown.
Add potato, turnip, and salt to taste. Fry until they turn slightly brown.
Add all remaining vegetables and salt to taste. Fry until they turn slightly brown.

Cook

In a small CUP, dissolve Shukto [2] spices in 2 tbsp of water.
Add this spice paste and 1 cup of milk to the PAN. Cover. Bring to a boil. Turn heat to medium-low.
Cook for 5-10 minutes until vegetables and optional chicken are cooked.
Add 1-3 tsp sugar to taste.
Serve with rice or bread. Enjoy!

Notes

Variation:

Substitute turnip with daikon or 1 bunch radish.

Substitute one of the vegetables with 1 plantain or 1 sweet potato.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

30

Nov, 2017

Indian Pumpkin Sambar

Indian Pumpkin Sambar

Indian Pumpkin Sambar

Indian Pumpkin Sambar

SpiceBreeze

Sambar is an Indian stew abundant in hearty pulses and seasonal vegetables, with a bright tart flavor from tamarind. A staple in South Indian cuisine, it is simple, gluten free, and can be plant-based - or not - with each family having their own creative spin on ingredients.

Pin Print

hands-on time 30

Course Main Course

Cuisine Indian

Servings

Ingredients

Protein

2-3 cups cooked yellow pigeon peas [1]

Produce

1 large onion halved and sliced
12 oz pumpkin [2] cut into about 1-inch cubes
1 tomato chopped

Packaged Goods/Staples

2 cups broth vegetarian or chicken
vegetable oil or ghee
salt & pepper

Pumpkin Sambar Culinary Spice Kit

Tamarind, coriander, cumin, black mustard, turmeric, fenugreek, asafoetida

Optional

chili pepper
lemon juice
sweetener of your choice
1-2 cups cooked shredded chicken or thinly sliced mild sausages

Suggested Sides (See also Serving Suggestions)

2-4 cups cooked rice basmati recommended
bread slices
noodles of your choice

Instructions

Soup - Fry Aroma Veggies

In a POT, heat 2 tbsp oil.
Fry onions over medium-low heat until they turn translucent.

Soup - Cook Veggies

Careful of splatters, add pumpkin [2], tomato, broth, and Sambar spices.
Add salt, pepper, and chili (opt.) to taste.
Cover. Bring to a boil. Reduce heat to medium-low.
Cook until the pumpkin is almost cooked.

Soup - Add Pulses

Add 2 cups cooked pigeon peas. If you like the soup richer, add more.
Adjust salt & pepper to taste. Mix well.
Cover. Bring to a boil. Reduce heat to medium-low.
Continue to cook until the pumpkin is tender.

Soup - Finishing

Adjust sour- or sweetness to taste.

Soup - Toppings

Optionally, top with cooked shredded chicken or thinly sliced mild sausages.

Serving Suggestions

Add rice to taste into your soup or eat soup with some slices of bread.
Alternative: Add small noodles into your soup or pour soup over long noodles.

Notes

[1] Substitute pigeon peas with yellow or red split lentils.

[2] Substitute pumpkin with (sweet) potatoes, cauliflower, root vegetables, or green beans, or a mix of it.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity