Curry Spices with Kashmeera

Post date: May 13, 2014 7:18:19 AM

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.