HELP - got Indian spices from my Secret Santa today & don't know what to do with them

M

music-city-missy

Well-known member
Dry Garlic Chutney - how do I use this?

Also got a bag of Javentri Powder which is mace and I know some ways to use it but if I don't find more, this is a cat's nine lives supply.

And then Coriander Cumin Powder.

Any thoughts, recipes would be welcome.

 
REC: Casablanca Chicken

This is a great spice blend. After browning the chicken, I remove it from the pan, deglaze either with fresh orange juice or orange juice concentrate and chicken broth, then bake it at 350 F.

CASABLANCA CHICKEN

From the poster: "Very North African in flavour! Spice mix can be used with fish and a flavouring for rice. You could serve this dish with Couscous, rice, pilaf or even steamed baby potatoes."

INGREDIENTS:

4 large boneless skinless chicken breasts
2 teaspoons olive oil
oil (for sauteing)

Casablanca spice mix
1 tablespoon finely grated orange rind
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon chili powder
1 teaspoon dried parsley (I omit this)
1 teaspoon lemon pepper
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon sugar (I omit this)
1 pinch ground cloves (I omit this)

DIRECTIONS:

Brush chicken breasts with olive oil and sprinkle with enough spice mix to coat both sides.
Heat about a tbls of oil in a pan and saute the chicken for about 4 minutes each side.(I do about 2 minutes per side over medium/high heat).
(careful not to overcook!)

For spice mix.
Combine everything and store in a jar or bottle.

4 servings

http://www.recipezaar.com/11020

 
REC: Vegetarian Tortilla Soup

Very delicious and hearty. Note: I increased the spices significantly, and it made a big difference.

VEGETARIAN TORTILLA SOUP

INGREDIENTS:

Nonstick vegetable oil spray (I used extra virgin olive oil)
3/4 cup chopped onion (I used more)
2 garlic cloves, minced (I used a lot more)
1 tablespoon tomato paste (I omitted it)
1 teaspoon ground cumin (I used a lot more)
3/4 teaspoon chili powder (I used a lot more)
4 cups canned vegetable broth (I used low sodium chicken broth)
4 tablespoons chopped fresh cilantro
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes (I used canned)
2/3 cup canned black beans, rinsed, drained (I used a lot more)
2/3 cup chopped zucchini (I used more)
1 1/2 tablespoons minced seeded jalapeño chili

DIRECTIONS:

Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. (I saute them in extra virgin olive oil). Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeño to soup. Cover; simmer until zucchini is tender, about 5 minutes. (I cook until it's crisp/tender). Season with salt and pepper.

Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. (I also top with some grated extra sharp cheddar).

Serves 4.

From Bon Appétit

http://www.epicurious.com/recipes/food/views/4421

 
REC: Curried Cauliflower Soup with Coriander Chutney

CURRIED CAULIFLOWER SOUP WITH CORIANDER CHUTNEY

Note: I used 2 Tbsp instead of 1 Tbsp ginger in the soup by mistake, so I left it out of the chutney.

INGREDIENTS:

Soup:
1 medium head cauliflower, about 7 cups of florets
1/4 cup vegetable oil (I used 3 - 3 1/2 Tbsp extra virgin olive oil)
salt to taste
1 cup chopped onions (I used 1 medium yellow onion, which made 1 cup chopped - next time may use a little more)
1 tbsp finely chopped ginger (I used 2 Tbsp)
2 tsp chopped garlic (I used 4 large, about 1 1/3 Tbsp, crushed and chopped)
1 tbsp curry paste or 2 tsp curry powder (I used curry powder, since I didn't have any curry paste on hand)
4 cups chicken stock
2 tsp lemon juice
salt and freshly ground pepper

Coriander Chutney:
1 cup coriander leaves and 1/2 cup stems (I used 1 large bunch, leaves and stems)
2 tsp sugar (I used 1 tsp honey)
1 tsp ground cumin
1 tbsp chopped ginger (I omitted it, since I used 2 Tbsp in the soup - I added a pinch of ground ginger instead)
1 minced jalapeno pepper, seeds removed (I omitted this)
2 tbsp lemon juice (I used 2 Tbsp plus 1 tsp)
1/3 cup plain yogurt (I used nonfat).
salt and freshly ground pepper

DIRECTIONS:

1. Preheat oven to 450 F. (I omitted this step).
2. Cut cauliflower into florets. Toss cauliflower with 2 tbsp oil. Season with salt and put on baking sheet and roast, shaking occasionally, for 15 or 20 minutes, or until tender and browned. (I didn't roast the cauliflower).
3. Heat remaining 2 tbsp oil in soup pot. (I used 3 - 31/2 Tbsp). Add onions. Saute one minute, add garlic, ginger, and curry. Toss together and saute one minute. Add roasted cauliflower (I added raw cauliflower), and toss to coat. Pour in stock and bring to boil. Reduce to low and simmer 15 minutes. Add lemon juice.
4. Puree soup in blender or with a mixing wand. (I pureed half the soup and left the other half chunky). Adjust seasonings to taste.
5. Garnish with coriander chutney.*

*Coriander Chutney:
Combine 1st six ingredients in mortar and pestle or food processor. (I set aside several whole cilantro leaves to top the soup). Stir in yogurt, and season with salt and pepper to taste.

Makes 3 - 4 servings.

From LCBO Food and Drink - Autumn 2008
Edited from:
http://livinginthekitchenwithpuppies.blogspot.com/2008/09/curried-cauliflower-soup-with-coriander.html

http://livinginthekitchenwithpuppies.blogspot.com/2008/09/curried-cauliflower-soup-with-coriander.html

 
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