Tag: vegetables
Dukka Roasted Potatoes
Dukka Roasted Potatoes
Dukka is an Egyptian spice blend made out of ground nuts, seeds, and seasonings. Traditionally it is mixed with olive oil and served with crusty bread. It also happens to turn roasted potatoes into something magical.
Equipment
- Spice grinder
Ingredients
Dukka Spice
- 2/3 cup blanched almonds
- 2 tbsp sesame seeds
- 1 tbsp chilie powder
- 2 tsp ground turmeric
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp onion powder
- 1 tsp celery salt
- 1/4 tsp cayenne pepper
Dukka Potatoes
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 lbs red potatoes washed; cut into cubes
- 6 garlic cloves smashed
- 3 tbsp butter melted
- 3 tbsp dukka seasoning
- salt to taste
Garnish
- parsley chopped
Instructions
- Add the almonds, sesame seeds, coriander, and cumin in a spice grinder. Grind into a powder and mix with the rest of the seasonings. Set aside.
- Mix together the olive oil, lemon juice, salt, and pepper.
- Place the potatoes and garlic in a glass baking dish. Pour over the lemon/olive oil mixture. Place in a preheated 375 degree oven for 40 minutes, stirring every 10.
- Mix together the melted butter and 3 tbsp of dukka seasoning.
- Pour over the potatoes. Bake for another 15 minutes.
Vegetable Madras Curry
Vegetable Madras Curry
When most people think of Indian curry, this is what they are generalizing. Madras curry is a popular South Indian dish consisting of a variety of vegetables in a soupy curry sauce made from madras curry powder, onions, garlic, ginger, and tomatoes. Serve the curry with steamed basmati rice and parathas.
Ingredients
- 1 onion diced
- 2 tbsp vegetable oil
- 3 garlic cloves minced
- 2 tbsp ginger minced
- 4 tbsp madras curry powder
- 4 roma tomatoes diced
- 4 cups vegetable stock
- 1 head cauliflower cut into florets
- 3 medium potatoes peeled and cubed
- 1 bunch spinach chopped
- 1 cup frozen peas
- salt to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions for 5 minutes. Add in the garlic and ginger and cook for 2 more minutes.
- Add in the curry powder and cook for 5 minutes.
- Add in the tomatoes and cook for 3 minutes.
- Pour in the stock. Add in the cauliflower and potatoes. Bring to a boil. Reduce the heat to medium low and simmer for 30 minutes.
- Add in the spinach and peas. Cook for 5 minutes. Season with salt to taste.
Algerian Carrots
Algerian Carrots
This is a great side dish that breathes new life into carrots. They are steamed, then sautéed in an aromatic spice syrup that you create. They are then finished off with a little squeeze of lemon juice.
Equipment
- steamer
Ingredients
- 1 1/2 cups water
- 1 lb carrots peeled; cut into carrot sticks
- 3 tbsp olive oil
- 2 garlic cloves minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin seeds
- 1/4 tsp cinnamon
- 1/4 tsp thyme
- 1 bay leaf
- 1 tsp lemon juice
Instructions
- Bringbthe water to a boil in a steamer pot. Steam the carrots for 6 minutes. Set aside, reserving a 1/4 cup of the liquid.
- Heat up the oil in a sauté pan over low heat. Let the garlic and spices permeat in the oil for 10 minutes.
- Pour in the reserved liquid and bay leaf. Cover. Bring to a boil and simmer for 20 minutes.
- Add the carrots to the pan, costing in the spice mix. Increase the heat to medium high and sauté for 2 minutes.
