The Mistress of Spice: Recipes

South Indian Cabbage
2 tbsp sunflower oil or ghee
1 tsp mustard seeds
1/4 tsp turmeric
1 medium cabbage finely shredded
3/4 tsp salt
1/4cup shredded coconut fresh or unsweetened dry coconut
1/4cup chopped cilantro

Preparation:
Heat the oil or ghee and add the mustard seeds. After they pop, add the turmeric and saute for 1 minute. Then add the cabbage and salt and saute on high heat for 3-4 mins. Then add 2 tbsp water and cover and steam for about 5 mins. Add the coconut and cilantro and mix well

Lemon Dressing
The juice of 3 lemons or 4 if the lemons are not juicy
1 cup extra virgin olive oil
1 tsp salt
1 dash of black pepper
2 tbsp agave nectar

Preparation:
Mix all the ingredients together and use as dressing on salads.

Dal Makhani
1 cup brown or French lentils soaked overnight
3 tbsp sunflower oil
2 bay leaves
1 tsp cumin seeds
1.2 cup finely chopped leeks
1 tsp grated ginger
1.2 tsp turmeric
1 medium tomato finely chopped
1.4 tsp cardamom powder
2 tbsp coriander powder
2 ounces heavy cream
1 1/2 tsp salt
1/2tsp cayenne
1 bunch of cilantro (leaves only) finely chopped

Preparation:
Wash the soaked lentils. Drain completely and cook with 5 cups of water till tender. This will take about 30 minutes. Be sure to remove the scum from the top as the lentils cook. In the meanwhile, heat the oil and add the bay leaf and cumin seeds. Saute for 45 seconds. Then add the leeks, ginger and turmeric. Stir fry on medium heat for 5-7 minutes or till the leeks are soft. Then add the tomato, cardamom and coriander and stir fry for another 4 minutes. Add the cooked lentils to this mixture, along with the salt and cayenne and simmer for 7 minutes. Then add the cream and turn the heat off. Just before serving add the cilantro.

Spiced Quinoa
1 cup quinoa
2 cups of water
2 tbsp oil
1 tsp grated ginger
1/2 tsp cumin powder
1 tbsp coriander powder
1/2 tsp turmeric
1/4 tsp cinnamon powder
One handful of cashews (soaked overnight in 1/4 cup of water)
One handful of raisins (soaked overnight in 1/4 cup of water)
3/4 tsp salt
The juice of one lime

Preparation:
Wash the quinoa in 2 changes of water and drain completely. Add the measured water to the washed quinoa and bring to a boil. Cover with a tight-fitting lid and cook on low for 20 minutes. In the meanwhile, heat the oil and add the ginger and spice powders and drained cashews and raisins. Saute for 45 seconds. Mix the spices with quinoa and the lime juice. Serve warm.