Dana-jeera powder Approximate measurements 2tbl coriander seeds 1tbl cumin seeds 2cm cinnamon stick 5-7 cloves 6-7 black pepper Lightly dry pan roast until there is a light toasty aroma Grind and store in a jar (put lid on when cool) Used for dahls, vegetable and non-vegetable dishes. Onion bhaji Onion medium sliced Cumin seed Chilli paste Turmeric Chickpea flour Mix with hands squeezing onion to give some juice. A small amount of water to combine Add fresh coriander washed squeeze dried and chopped Garlic and ginger paste Grab about a dessert spoonful with your fingers and deep fry in medium hot oil for about 10 mins until golden brown and cooked through. Tea for 3-4 cups 3 tea bags Kenya Bold black tea ½ tsp fresh ground black pepper or to taste (good for colds or coughs) 4cm fresh ginger peeled and sliced Handful of mint leaves Put in a small pan of water and simmer until it smells good. Serve in cups and add milk and sugar to taste. Green chutney Fresh coriander Fresh mint Curry leaves Green chilli to taste A few cumin seeds Raw peanuts ground Grind together To serve add lemon juice and salt to taste. These recipes was given to us verbally from Kashmeera but for more detailed methods and quantities we suggest checking on the internet for similar recipes to give more guidance. |
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