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Category: Indian

  • Aromatic Curry Powder Blend for Quick Curries

    Aromatic Curry Powder Blend for Quick Curries

    Aromatic Curry Powder Blend for Quick Curries

    Applause for the Chef TeamApplause for the Chef Team
    Curry powder blend is a practical spice mix for quick curries, soups and marinades. Coriander, cumin, turmeric, ginger and mild chilli create warmth, colour and gentle depth.
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    Servings
    Servings 20 tsp

    Ingredients
     

    • 2 tbsp ground coriander
    • 1 tbsp ground cumin
    • 1 tbsp ground turmeric
    • 2 tsp ground ginger
    • 2 tsp mild chilli powder
    • 1 tsp yellow mustard powder
    • 1 tsp ground cinnamon
    • ½ tsp ground cardamom
    • ½ tsp black pepper
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    Instructions

    • Combine the coriander, cumin, turmeric, ginger, chilli powder, mustard powder, cinnamon, cardamom and black pepper in a bowl.
      2 tbsp ground coriander, 1 tbsp ground cumin, 1 tbsp ground turmeric, 2 tsp ground ginger, 2 tsp mild chilli powder, 1 tsp yellow mustard powder, 1 tsp ground cinnamon, ½ tsp ground cardamom, ½ tsp black pepper
    • Whisk or stir until the turmeric is evenly distributed and the blend is one consistent colour.
    • Store in a clean airtight jar away from heat and bright light.
    • Bloom 1–2 tbsp in oil before adding liquids for curries, soups, marinades or lentil dishes.
    Start Cooking

    Chef's notes

    • Bloom the curry powder in oil for 30–60 seconds before adding liquid.
    • Use mild chilli powder if you want flavour without strong heat.
    • Turmeric stains easily, so use a dry spoon and wipe spills quickly.
    • Best used within 4–6 months for a fresh, rounded aroma.
    Nutrition per serving
    Calories: 6kcal | Carbohydrates: 1g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Sodium: 2mg | Fiber: 1g (4%) | Sugar: 0g

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  • Bhel Puri-Style Lentil and Quinoa Salad with Peanuts and Chutney

    Bhel Puri-Style Lentil and Quinoa Salad with Peanuts and Chutney

    Bhel Puri-Style Lentil and Quinoa Salad with Peanuts and Chutney

    Applause for the Chef TeamApplause for the Chef Team
    Bhel puri-style lentil salad uses French green lentils, puffed quinoa, vegetables, chutneys and peanuts for crunch, acidity and protein. It keeps the chaat profile while staying fresh and quick.
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    Servings
    Servings 2 people

    Ingredients
     

    • 100 g cooked French green lentils
    • 1 bell pepper finely diced
    • 300 g English cucumber finely diced
    • 1 jalapeño seeded and finely diced, optional
    • 110 g cooked corn kernels
    • 25 g puffed quinoa
    • 60 ml tamarind-date chutney
    • 2 tbsp coriander chutney
    • 90 g Roma or cherry tomatoes finely chopped
    • 50 g red onion finely chopped
    • 10 g fresh coriander finely chopped
    • 45 g unsalted roasted peanuts
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    Instructions

    • Divide the lentils, bell pepper, cucumber, jalapeño, corn and puffed quinoa between two bowls.
      100 g cooked French green lentils, 1 bell pepper, 300 g English cucumber, 1 jalapeño, 110 g cooked corn kernels, 25 g puffed quinoa
    • Drizzle over the tamarind-date chutney and coriander chutney.
      60 ml tamarind-date chutney, 2 tbsp coriander chutney
    • Top with tomatoes, red onion, coriander and peanuts. Serve immediately for the best crunch.
      90 g Roma or cherry tomatoes, 50 g red onion, 10 g fresh coriander, 45 g unsalted roasted peanuts
    Start Cooking

    Chef's notes

    • Add the puffed quinoa just before serving if you want maximum crunch.
    • Use a no-added-sugar tamarind chutney if you prefer a sharper finish.
    • The vegetables can be chopped several hours ahead and kept chilled.
    • Keep the peanuts separate until serving if packing for lunch.
    Drink pairing
    Tangy chutneys, coriander and chilli need cooling drinks with citrus, spice or gentle sweetness.

    Alcoholic

    • Off-dry Riesling
    • Wheat beer
    • Gin and tonic with lime

    Non alcoholic

    • Salted lime soda
    • Mango lassi
    • Iced mint tea
    Nutrition per serving
    Calories: 450kcal (23%) | Carbohydrates: 78g (26%) | Protein: 11g (22%) | Fat: 13g (20%) | Saturated Fat: 2g (13%) | Sodium: 365mg (16%) | Potassium: 856mg (24%) | Fiber: 8g (33%) | Sugar: 42g (47%) | Vitamin A: 2732IU (55%) | Vitamin C: 101mg (122%) | Vitamin E: 3mg (20%) | Vitamin K: 45µg (43%) | Folate: 125µg (31%)

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