Recipes Keywords: cumin

Cumin Rice

Side dishServes 4

How to cook 1. Wash and soak the rice for 30 minutes. 2. Add the oil to a pan and heat. Add the cumin seeds and wait until they turn brown. 3. Drain the rice and place into the oil and stir slowly for 1-2 minutes. 4. Dissolve the stock cube with the hot water and add to the pan. 5. Add more water so the level is twice the level of rice. Stir gently. 6. Turn the heat down to medium/low and cover. Cook until the water has all evaporated and the rice is cooked. 7. Serve as an accompaniment to any Indian main dish.

Prashad’s Bombay Bataka – Tamarind, Tomato and Potato Curry

Main courseServes 4

Boil the potatoes in their skins for 40 minutes or so, until a knife tip will slide in easily, then peel and cut into 2cm cubes. Soak the dried tamarind in 200ml of boiling water for 10 minutes, then pulp with your fingers and sieve into a small bowl. Crush the ginger using a pestle and mortar (or a blender) to make a fine pulp. Heat the oil in a large pan for a minute over a medium heat and add the dried red chillies, cumin seeds and mustard seeds. When the mustard seeds start to pop, reduce the heat to low and stir in the asafoetida, tomatoes and jaggery. Stir over a low heat for a minute or so, until the jaggery has dissolved. Increase the heat to high and stir in the tamarind water, crushed ginger, chilli powder, ground coriander, turmeric, salt, half the fresh coriander and 400ml boiling water. Cover and cook for 10 minutes to bring the spices together and intensify the flavours. Add the garam masala and stir well – this is a strong flavour and needs to be thoroughly mixed in before you add the dish's main ingredient. Stir in the potatoes gently to avoid breaking them up, then remove the pan from the ehat, sprinkle with the remaining chopped coriander and leave to rest, covered, for at least 10 minutes to allow the flavours to infuse. Reheat over a medium heat and serve with puri (unleavened, deep fried indian bread) and kakadhi raitu (a cool cucumber and yoghurt dip).

The 1875 Restaurant’s Daal Turka with Sauteed Yorkshire Asparagus

StarterServes 4

Carefully wash and pat dry the asparagus Pour 1 tablespoon of sunflower oil into a wide pan on medium heat. When medium hot gently place the whole washed asparagus onto the pan and lower heat Cook gently and add 1 clove of minced garlic and a small pinch of cumin seeds. Gentle sauté both sides of the asparagus until done. Do not cook too much or over heat – ensure a there is still slight crunch in the bite. *Preparing and cooking the daal (lentils)* Wash the daal well and soak for approximately half an hour Chop 3 of the garlic cloves and separate other 2 also chopped Soak the tamarind in about 100ml water and leave to stand for about half an hour Bring about 2.5 pints of water to the boil in a deep cooking pot. Add the daal, return to the boil and add 1 teaspoon of salt. Then add the cumin, onions, tomatoes, 3 garlic cloves, ginger, green chillies and the coriander then cook over medium heat for about another half an hour. Through a strainer add the tamarind and lime juice. Boil further until the daal is soft. As garnish chop the remaining 2 cloves of garlic and sauté in pan with the remaining sunflower oil and add this to daal when ready to serve, Serve immediately with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread). Place your asparagus on plate and add daal in bowl. Enjoy with some hot chapatti or parathas.

Radish, Broad Bean, Mint & Lemon Salad

Side dishServes 10

– Boil the broad beans in a pan of water for 3-8 minutes or until just soft. Drain and plunge into cold water to stop them cooking further. Drain again and then pop the tender, bright green beans out of their thick, leathery skins by squeezing gently. – Slice the radishes and red onion quite thinly and add to the beans – Scoop out the flesh from the preserved lemon and discard. Very finely chop the remaining lemon skin and fresh herbs, and add to the beans. – Make the dressing by adding the zest and juice of the lemon to a good generous glug of olive oil. Whisk together with the ground cumin. Pour over the salad and toss to combine

Sukhu Bhinda Bataka – Mustard Seed, Okra and Potato Curry

Main courseServes 4

Wash and carefully dry the okra. Trim the tops, cut in half lengthways, then cut each piece into 3 chunks (each about 2cm long). Spread out on a baking tray and leave uncovered to oxidise and dry for about 24 hours. Crush the chillies and garlic together using a pestle and mortar (or a blender), to make a fine masala paste. Peel the potatoes and cut into chunks roughly 1 x 4cm. Heat the oil in a large frying pan for about 1 minute over a medium heat, then add the fenugreek and mustard seeds. When the mustard seeds start to pop, stir in the asafoetida and potatoes, ensuring that the potatoes are well coated in oil. Increase the heat to high and fry for 1 minute, then stir in the okra and return the heat to medium. Gently stir in the salt and turmeric, then cover the pan and leave to cook for three minutes. Add the masala paste, ground coriander, ground cumin and chilli powder and stir gently to mix, being careful not to break the delicate okra. Cover and leave to cook for 5 minutes, or until the potatoes are cooked through. Stir once more, then remove the pan from the heat and leave to rest, covered, for about 5 minutes to allow the flavours to infuse. Reheat over a low heat until piping hot, then sprinkle with the chopped coriander and serve.

Jason Wardill’s Yorkshire Tapas Platter – Yorkshire Lamb Kofta

StarterServes 6

1) Mix together all the ingredients until well blended. Divide into 6 balls, and then roll each ball on a board with a cupped hand to turn them into ovals. 2) Thread onto 4 metal skewers and brush with oil. 3) To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan. 4) Serve with a dipping sauce.