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Indian Masoor Dal

Indian Masoor Dal

Indian Masoor Dal

Indian Masoor Dal

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.
Print Recipe
Hands-on time 30 mins
Course Main Course
Cuisine Indian
Servings 3

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.
Keyword cardamom, lemon verbena, turmeric
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Indonesian Gulai

Indonesian Gulai

Indonesian Gulai

Indonesian Gulai

Chicken or another protein of choice simmers in a rich coconut sauce with a note of lemongrass, galangal, and makrut lime. This is Gulai, an Indonesian favorite. It's simple to prepare and ready in no time. Try to use up some leftover eggs? Gulai make hardboiled eggs appear in a new delight.
Print Recipe
hands-on time 30 mins
Course Recipes
Cuisine Indonesian
Servings 3

Ingredients
  

  • 1 lb chicken breast or thighs cut into 1-inch pieces
  • 2 cups rice
  • 1/2 cup tomato puree
  • 1 can coconut milk 13.5 oz
  • 1 English cucumber sliced
  • 8 oz broccoli or bok choy steamed
  • 3 shallots finely chopped
  • 2 cloves garlic finely chopped or grated
  • 1/2 inch ginger finely chopped or grated
  • oil
  • salt

Gulai Culinary Spice Kit

  • Lemongrass, galangal, turmeric, mint, makrut lime, chili, coriander, star anise, lemon crystal, lime peel

Optional

  • anchovy or shrimp paste to taste
  • fresh chilies

Instructions
 

  • Cook rice according to package instructions.
  • In a POT, heat 1 tbsp oil over medium heat.
  • Fry onions and garlic for 1 minute.
  • Carefully of splatters, add tomato puree and Gulai spices.
  • Optionally, add anchovy or shrimp paste. Mix well.
  • Cook over low heat for 5 minutes.
  • Add chicken and 1 cup hot water.
  • Bring to a boil and cook over low heat for 5 minutes.
  • Add coconut milk.
  • Optionally, add whole fresh chilies.
  • Bring to a boil and cook over low heat for 5-10 minutes or until chicken is tender.
  • Take the chicken out, shred it with two forks, and return it to the sauce.
  • Serve with rice, steamed vegetables, and cucumber slices.
  • Enjoy!

Notes

  • Substitute chicken with turkey, beef or pork tenderloin, lamb or fish fillet, lentils, tofu, or 6-8 hard-boiled eggs.
  • Substitute coconut milk with heavy cream.
Keyword galangal, lemongrass, makrut lime, star anise
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Lebanese Batata Chap

Lebanese Batata Chap

 

Lebanese Batata Chap

Batata chap has a crisp outer layer made from mashed potatoes and a juicy filling, seasoned with the Lebanese seven spice blend. Originally from France, the recipe for ‘croquettes’ has been adopted by various cultures. Batata chap is a Mediterranean variation hailing from Beirut, Lebanon. The beauty of this recipe is the diverse filling styles one can make. Branch out to fish, cheese, rice, lentils, or beans.
Print Recipe
Hands-on Time 30 mins
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

  • 1 lb ground beef or lamb
  • 2 lb russet potatoes peeled
  • 1.5 cup tomato puree
  • 1 onion finely chopped
  • 1 clove garlic grated or pressed
  • 1 lemon for juice
  • 2 eggs
  • 1 cup yogurt
  • 1 cup starch arrowroot powder or corn
  • olive oil
  • salt & pepper

Optional

  • 0.5 cup pine nuts
  • a fresh salad of your choice

Batata Chap Culinary Spice Kit

  • Allspice, black peppercorn, cinnamon, ginger, nutmeg, coriander, cloves

Instructions
 

Filling

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry onions and optional nuts for 5 minutes.
  • Add meat, salt to taste, and Batata Chap spices.
  • Stir-fry until the meat is crumbled.
  • Add tomato puree and adjust salt.
  • Cook for about 5 minutes until the sauce thickens.

Potatoes

  • In a POT, boil potatoes until soft. Drain and mash. Add salt & pepper to taste.
  • When cooled, add eggs and starch. Mix well.

Patties

  • Form little ‘golf balls’.
  • Press each ball as flat as possible and fill it with 1 tsp of meat.
  • Press the dough around the meat until closed.
  • Pat the patties until flat and smooth.
  • Preheat OVEN to 375°F.
  • Place the filled patties on a greased baking sheet.
  • Spray them with oil.
  • Bake for 15-20 minutes until they turn brown on all sides, turning halfway.

Sauce

  • In a CUP, mix yogurt, garlic, and 1 tsp olive oil. Season with lemon juice and salt to taste.
  • Serve
  • Serve batata chap with the remaining meat sauce, yogurt sauce, and a fresh salad.
  • Enjoy!

Notes

  • Substitute beef with chicken, turkey, or pork.
  • Substitute meat with 2 cups cooked green lentils or black beans. Use Batata Chap spices to taste.
  • Substitute a part of the tomato puree with fresh chopped tomatoes.
  • Instead of baking, fry batata chaps in hot oil
  • Instead of the forming the patties, use a greased baking pan. Spread half of the potato dough on the bottom. Spread the filling on top. Finish with another layer of potato dough. Spray the top with oil.
  • Alternatively, use the Batata Chap spices for Lebanese Pumpkin Kibbeh. 
Keyword allspice, cinnamon, cloves, nutmeg
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Italian Vellutata

Italian Vellutata

 

Italian Vellutata

Vellutata, which means "velvety," is a simple and gentle yet elegant soup. What makes it "velvety" is its fusion of a creamy vegetable base topped with a light mushroom sauce. Try diced mushrooms for a change and more texture. Our spice blend adds the extraordinary flavor of precious porcini mushrooms combined with chives and tarragon. If you are not a fan of vegetable cream, serve the sauce with your preferred pasta.
Print Recipe
Hands-on Time 30 mins
Course Main Course
Cuisine Italian
Servings 3

Ingredients
  

  • 1/2 lb sirloin steak or chicken breast thinly sliced
  • 2 lb cauliflower roughly chopped
  • 1 large potato diced
  • 1 medium onion chopped
  • 8 oz mushrooms diced or sliced
  • 4 cups vegetable broth
  • 2 tbsp heavy cream
  • olive oil
  • salt & pepper

Vellutata Culinary Spice Kit

  • Porcini mushrooms, garlic, tarragon, chives

Instructions
 

Cream

  • In a POT, heat 2 tbsp oil over medium heat.
  • Add the onion and fry until they turn brown.
  • Add the cauliflower and potato.
  • Season with salt & pepper to taste. Fry for about 5 minutes.
  • Add the broth. Mix well. Cover. Bring to a boil. Reduce heat to low.
  • Cook for 10 minutes. Let it cool a bit.
  • Transfer the soup to a BLENDER.
  • Blend it until smooth. Return the soup to the POT.
  • Add the cream. Adjust salt & pepper.
  • Mix well. Cook for 5 minutes without lid.

Sauce

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Add the meat seasoned with salt & pepper to taste and fry it to your desired doneness.
  • Take the meat out and set aside.
  • Add the mushrooms. Fry until they are soft.
  • Add the Vellutata spices and salt to taste. Mix well.
  • Return the meat. Cook for 2 minutes, stirring frequently.

Serve

  • Serve the cream in bowls topped with the mushroom sauce. Enjoy!

Notes

  • Omit the meat.
  • Substitute cauliflower with zucchini.
  • Substitute heavy cream with sour cream.
  • Substitute mushrooms with leek or green asparagus
Alternative Recipe
Substitute the soup with cooked pasta.
Add 1 cup of heavy cream with the Vellutata spices to the sauce.
Keyword chives, porcini mushroom, tarragon
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Pad Kee Mao

Thailandese Pad Kee Mao

Pad Kee Mao

Pad Kee Mao

Pad Kee Mao's translates to “Drunken Noodles,” though no alcohol is used in its recipe. Many stories try to explain the origin of this dish with the mystery name. One thing is sure: everybody loves the delicious invention. The recipe is so flexible. It works with any finely cut protein and vegetable. 
Print Recipe
Hands-on time 30 mins
Course Main Course
Cuisine Thai
Servings 3

Ingredients
  

  • 1 lb beef steak thinly cut
  • 12 oz vegetables finely cut
  • 8 oz wide long noodles
  • 5 cloves garlic crushed + peeled
  • 2 tbsp tamari or soy sauce
  • 1 tsp anchovy paste
  • 2-3 tsp sugar to taste
  • 1-2 lime or lemon for juice
  • 10 leaves basil thinly sliced
  • oil
  • salt & pepper

Pad Kee Mao Culinary Spice Kit

  • Chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil

Instructions
 

Noodles

  • Cook noodles according to package instructions.

Seasoning

  • In a small BOWL, mix tamari, anchovy paste, 1-2.5 tsp Pad Kee Mao Spices, sugar, and 1/8 cup of water.

Fry

  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Add garlic. Stir-fry for 30 seconds.
  • Add meat. Fry until meat is almost done. Take meat out and set aside.

Cook

  • Add to the same PAN: vegetables, seasoning, and 1/2 cup of water. Mix well.
  • Cook for about 5 minutes until vegetables are done.
  • Add noodles to PAN, and return meat. Mix well and cook for 2 minutes. Turn off.
  • Stir in 2 tbsp lime juice or more to taste.

Serve

  • Serve on plates and sprinkle 1 tbsp basil on top of the noodles. Enjoy!

Notes

  • Substitute beef steak with shrimps, chicken, ground meat, tofu or more vegetables.
  • Substitute sugar with palm sugar.
  • Try rice noodles for a change.
* Suggested vegetables: bell pepper, carrots, mushrooms, Savoy cabbage, broccoli, mung bean sprouts.
 
Keyword lemongrass, star anise

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