The Mistress of Spice: Recipes

Spiced Milk (serves 1)
1 cup milk (1% fat organic)
1 cardamom pod
4 almonds soaked in hot water for 30 minutes
2-3 strands of saffron
1/8 tsp cinnamon powder
½ tsp turbinado sugar

Preparation:
Peel the soaked almonds and grind in a blender with a few tablespoons of the milk. Break open the cardamom pod and remove the seeds and discard the skin. Then place the ground almonds, cardamom seeds, milk, and the rest of the ingredients in a small pot and bring to a boil. Serve warm with a tiny bit of ghee.

Mixed Vegetables (serves 4)
3 tbsp olive oil
1 tsp grated ginger
¼ tsp cayenne pepper
½ tsp cinnamon powder
1 tsp cumin powder
½ tsp turmeric
1 eggplant chopped into one inch pieces
1 red pepper cut into one inch pieces
1 yellow pepper cut into one inch pieces
1 zucchini cut into one inch pieces
1 broccoli crown cut into florets
1 ½ tsp salt
2 tbsp coriander powder

Preparation:
Heat the oil in a wok or large skillet. Add the ginger, cayenne, cinnamon, cumin and turmeric. Sauté for 30 seconds and add all the vegetables and salt. Stir fry on high heat for 5-6 minutes. Then add ¼ cup of water and place a tight-fitting lid and turn the heat down to medium. Allow it to steam for about 4 -5 minutes. Now add the coriander and mix well and sauté for another 2 minutes. Serve warm.

Dal with Spinach
1 cup red lentils
3 -4 cups of water or more
2 tbsp extra virgin oil or safflower oil
1 tsp grated or finely chopped ginger
½ tsp cumin powder
2 tbsp coriander powder
½ tsp turmeric
1 tsp salt
½ tsp black pepper
1 bunch of spinach washed and chopped coarsely
Juice of ½ lemon – optional

Preparation:
Wash the lentils in three changes of water. Place the lentils and water in a medium sized pot and bring to a boil. Skim the froth as it rises to the surface and discard. Cook on medium heat till the lentils are soft and fully cooked about 15 minutes. In a small pan, heat the oil and add the spices and ginger to it. Watch it carefully to avoid burning. Sauté for about 30 seconds and then add the spinach and sauté for about 3 minutes. Now add the spinach to the dal. Also add the salt and pepper. Bring the dal to a boil and simmer for 5 minutes. Serve with the rice.

Raitha with Yogurt
1 32 oz container of plain organic yogurt
2 cucumbers
5 tbsp chopped cilantro
1 tsp salt
½ tsp cumin powder
½ cup water if yogurt is too thick

Preparation:
Place the yogurt in a mixing bowl. Peel and de-seed the cucumber and chop it finely. Add the cucumber to the yogurt along with the salt, cumin powder, cilantro and water if needed. Mix well and serve at room temperature.

Almond milk Shake
2 cups almond milk
½ cup blanched and slivered almonds
1 banana
4 dates
½ cup Rice Dream vanilla ice cream
½ tsp cinnamon powder

Preparation:
Place all ingredients in a blender and blend till smooth. Serve immediately.