Monday, May 23, 2011

Vegetable rice spice mix

This is a spice mix that I improvised. Stop. Made improvised karela (bitter melon/gourd) rice with it. Stop. Yummy. Stop. Karela rice recipe to follow. Stop. End of message. Stop. I mean it. Stop. Stop it! Stop. Stop! it! STOP.

Recipe for: Vegetable rice spice mix
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Ingredients:

3 tbsp toor dal
3 tbsp chana dal
1/2 tsp cumin seeds (shahjeera if you have it)
1 tbsp coriander seeds
2 petals of star anise
1/2" piece cinnamon stick
1/4 tsp fennel seeds
4-5 cloves
seeds of 1 black cardamom
5-6 dried red chillies (optional)
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3 tbsp mixed seeds (pumpkin seeds, linseeds, hemp)

Method:

1. Dry-roast the chana dal, toor dal, coriander seeds and red chillies together, till the dals turn a light brown and the red chillies turn darker. Set aside to cool.
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Roast the mixed seeds over medium-low flame they are toasted. Set aside to cool.
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Roast the remaining ingredients on medium-low flame till they turn colour and give off a nice aroma. Be very careful not to over-toast or burn any of the ingredients.
2. Grind all the toasted ingredients except the mixed seeds to a fairly smooth texture (like sand).
3. Then grind the pumpkin seeds/linseeds/hemp separately to a slightly coarser texture, being careful not to turn them to a paste.
4. Mix the two powders together and store tightly sealed. This should stay good for 2-3 weeks. Use as required to flavour dry vegetable curries or rice dishes.

RECIPE: VEGETABLE RICE SPICE MIX

Ingredients:

3 tbsp toor dal
3 tbsp chana dal
1/2 tsp cumin seeds (shahjeera if you have it)
1 tbsp coriander seeds
2 petals of star anise
1/2" piece cinnamon stick
1/4 tsp fennel seeds
4-5 cloves
seeds of 1 black cardamom
5-6 dried red chillies (optional)
3 tbsp mixed seeds (pumpkin seeds, linseeds, hemp)

Method:

1. Dry-roast the chana dal, toor dal, coriander seeds and red chillies together, till the dals turn a light brown and the red chillies turn darker. Set aside to cool.
Roast the mixed seeds over medium-low flame they are toasted. Set aside to cool.
Roast the remaining ingredients on medium-low flame till they turn colour and give off a nice aroma. Cool.
Be very careful not to over-toast or burn any of the ingredients.
2. Grind all the toasted ingredients except the mixed seeds to a fairly smooth texture (like sand).
3. Then grind the pumpkin seeds/linseeds/hemp separately to a slightly coarser texture, being careful not to turn them to a paste.
4. Mix the two powders together and store tightly sealed. Use as required to flavour dry vegetable curries or rice dishes.

3 comments:

Hari Chandana said...

Looks yummy.. thanks for sharing dear :)
Indian Cuisine

Vijayakrishnan said...

Sounds very yummy...Will try it...

Linda said...

Ok, with pumpkin seeds in this mix, I am ready to tackle karela again. Waiting for the rice recipe! :)