Cooking With Spices: 4 Recipes That Are So Easy To Make At Home
Cooking can be very therapeutic and rewarding. It gets even better when you have the right kind of ingredients and good quality spices. From our range of fresh spices that are sourced directly from estates and brought to our kitchen, are perfect to cook with and create some culinary magic. Here we have curated 4 recipes using our spices as the main hero that you can easily recreate at home for a delightful experience.
Jeera or cumin is a staple spice found in any household. It not just enhances the flavour of the food but also has immense health benefits. One such dish where Jeera is the hero and a favourite for almost every one of us is Jeera Rice. Check out this simple recipe that teaches us how to make restaurant style jeera rice at home.
For Cooking Rice:
1 cup basmati rice
4 cups water
1 tej patta (indian bay leaf)
2 green cardamoms
1 black cardamom
½ inch cinnamon
1 to 2 single strands of mace
1 teaspoon salt or as required
For Tempering Jeera Rice:
2 tablespoons oil or 1.5 tablespoon ghee (clarified butter)
2 teaspoons cumin seeds
1 green chilli – chopped, optional
1 tablespoon chopped coriander leaves
Rinse basmati rice till the water runs clear of starch. Soak the rice for 30 mins and then drain all the water. Keep aside. Heat 4 cups of water till it comes to a boil. Add all the whole spices. Add rice and salt. Simmer the rice on a low flame uncovered. The rice grains should be cooked till tender and yet separate. Drain the water and keep the cooked rice aside.
Making Jeera Rice:
Heat oil in a small pan. Add cumin/jeera. Let them crackle. They have to be fried well otherwise you will taste uncooked cumin in the rice. Add the green chilies. Stir for a few seconds. Add the tempering to the hot or warm rice. With a fork, gently mix the tempering with the rice grains.Add coriander and gently mix or garnish the rice with coriander at the time of serving. Serve jeera rice hot or warm with a dal or vegetable/paneer curry of your choice.
Recipe Courtesy: https://www.vegrecipesofindia.com/jeera-rice-recipe-cumin-rice/
2.Mustard Coated Baby Potatoes
Mustard seeds or black mustard seeds is something that Indian cooking can’t just do without. It is a magical spice that enhances the taste of the food, adds the much required zing and makes it smell irresistible. Potatoes are one of the staple and most favourite vegetables across the world. Check out this simple and super yummy recipe of mustard coated baby potatoes that you can eat with rotis, breads, rice and curry or even as a snack by itself.
4 tablespoons vegetable oil, divided
2 teaspoons black or brown mustard seeds
2 teaspoons yellow mustard seeds
2 teaspoons cumin seeds
½ teaspoon turmeric
2 pounds small potatoes, rinsed but not peeled, halved
Salt – as per taste
½ teaspoon pepper
2 teaspoons coarsely ground coriander seeds
½ teaspoon ground cumin
¼ cup roughly chopped cilantro
Heat 2 tbsp. oil and mustard seeds in a large nonstick frying pan over medium-high heat, covered, just until seeds start to pop. Stir in cumin seeds and turmeric; then stir in potatoes, 1 tsp. salt, and pepper. Reduce heat to medium low and add 1 tbsp. water. Cook, covered, until potatoes are tender, 20 to 25 minutes. Add remaining 2 tbsp. oil, coriander, cumin, cayenne, and salt to taste. Cook, uncovered, turning occasionally, until potatoes are golden, 8 to 10 minutes. Stir in cilantro.
3.Black Pepper Chicken
Black Pepper Chicken is the comfort food that every non-vegetarian craves for when they need a pick me up, while drinking or even otherwise. Black Pepper is blessed with medicinal properties and is effective in aiding digestion, weight loss, lowering blood pressure, among others. Check out this super easy recipe where you can make Black Pepper Chicken at home.
2 tablespoons oil
500 gms of boneless skinless chicken breasts (cut into bite-sized pieces)
1 small bell pepper, cored and thinly-sliced
1 small red onion, peeled and thinly-sliced
2 stalks celery, thinly-sliced on a bias
2 cloves garlic, peeled and minced
1/4 cup soy sauce
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 tablespoon rice wine vinegar
2 teaspoons freshly-cracked black pepper (or more to taste)
1/4 teaspoon ground ginger
Optional Toppings: Thinly-sliced green onions, toasted sesame seeds.
Heat 1 tablespoon oil over medium-high heat in a large sauté pan or wok. Add chicken and sauté for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink on the inside. Transfer the chicken to a clean plate, and set aside. Add the remaining 1 tablespoon oil to the sauté pan, along with the bell pepper, onion, celery and garlic. Sauté for 5-6 more minutes by stirring it occasionally. As the vegetables are being cooked, mix soy sauce, cornstarch, oyster sauce, vinegar, black pepper and ginger together in a small bowl until combined. Once the vegetables are cooked, add the chicken and sauce mixture to the pan, and stir until the vegetables and chicken are evenly coated. Continue to cook for 1-2 minutes, or until the sauce has thickened. Remove from heat, and serve immediately, sprinkled with your favourite toppings.
Recipe Courtesy: https://www.gimmesomeoven.com/black-pepper-chicken/
4.Cream Cheese Cinnamon Rolls
It is time for dessert! What is better than warm, fluffy and delicious Cinnamon Rolls that are coated with cream cheese frosting. Cinnamon has varied health benefits and is known to help with treating diabetes, reducing weight and for a healthy & glowing skin.
1 cup warm milk
2 1/2 teaspoons instant dry yeast
2 large eggs at room temperature
1/3 cup salted butter
1 teaspoon salt
1/2 cup granulated sugar
4 1/2 cups all-purpose flour (divided)
1/2 cup salted butter (almost melted)
1 cup packed brown sugar
2 tablespoons cinnamon
1/2 cup heavy cream
6 ounces cream cheese (softened)
1/3 cup salted butter (softened)
2 cups powdered sugar
1/2 tablespoon vanilla extract
Making The Dough:
Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop. Add the eggs, butter, salt and sugar. Add in 4 cups of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes. Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes, until the dough is elastic and smooth.
Preparing The Dough:
Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or wax paper.
Set the bowl in a warm place and allow the dough to rise until double.
Making The Filling:
While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
Rolling The Dough:
Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour. Flour a rolling pin and roll the dough. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle. Starting on the long end, roll the dough up tightly into a jelly roll style. Cut them into slices and place in a greased baking pan. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
Baking The Rolls:
Preheat the oven to 375 degrees. Warm the heavy cream until the chill is off. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls. Bake at 375 degrees for 20-25 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Check the rolls in 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
Preparing The Frosting:
While the rolls are cooling, prepare the cream cheese frosting. In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well. Add in the vanilla extract and the powdered sugar. Beat until combined. Spread the frosting over the cooled rolls.
Recipe Courtesy: https://www.tastesoflizzyt.com/homemade-cinnamon-rolls/