Gur Jeera Jaggery N Cumin Recipes

Steps:

• Crush the jaggery with the help of a rolling pin. You could wrap it in a clean towel and crush it with a rolling pin.
• Heat clarified butter.
• Add cumin seeds--let the seeds splutter--make sure they don't turn black.
• Lower the heat.
• Add crushed jaggery.
• Stir until its a smooth mixture.
• Immediately pour in a sealable container (let it cool before placing the lid).
• Consume warm for best results.
• The remaining concoction should be sealed and kept in a cool place and can be reheated in a microwave (for a few seconds).

Steps:

• Wash bittergourd.
• Scrape it nicely.
• Make a long slit in the center.
• Apply salt in the slit.
• Remove seeds of the bittergourd.
• Now add the stuffing.
• Stuffing-------------.
• Put tamarind pulp in a bowl.
• Add 2 tsp salt, corriander and chilli powders and saunf powder.
• Mix well.
• Fill the bittergourd with this stuffing.
• Heat oil in a pan.
• Add cumin seeds and hing.
• Allow to crackle.
• Add bittergourd.
• Cook on all sides on low heat.
• Remove from heat once cooked.
• Add water.
• Cover with a lid.
• Occasionally stir.
• Cook on low flame for 15-20 minutes.
• Uncover.
• Add gur.
• Mix well so as to let it melt.
• Garnish with cilantro.
• Serve hot with rotis.

Steps:

• In a small pot, bring water to a boil; add the drained rice, cloves and cardamom pods. Bring to a boil, lower heat and simmer 'till rice is cooked. Drain rice well in a colander.
• Heat oil in a pan; add rice and mix well. Lower heat; mix in the jaggery. Cover and put pot over a griddle or tawa on low heat for about 15 minutes, stirring a couple of times in between; serve hot.

Steps:

• Parboiled the fingerling potatoes with skin in salted water.
• Once the potatoes is 80% cook cut in half put some olive oil n galic shallots thyme n toasted cumin seeds n fresh basil.
• Take some gorgonzola cheese put some cream n blend n mixer till smooth n creamy texture.
• Take some toasted fennel seeds n fresh rosemarry seasoned with kosher salt n wrapped the steak with this spice mix.
• Grill the the steak in your desired doneness.
• Served with blanched asaparagus.

Steps:

• In saucepan, bring water to boil.
• Stir in couscous and currants.
• Cover and remove from heat. Let stand 5 minutes.
• Meanwhile, heat oil in large non-stick fry pan over medium-high heat. Add onion, garlic and ginger.
• Saute 3 minutes or until tender.
• Add cumin seeds.
• Saute 1 minute. With fork, fluff couscous and currants.
• Stir in onion mixture, orange zest and coriander.
• Add salt and hot chili flakes to taste.

Steps:

• Soak the tamarind in 1 1/2 cups of water.
• Allow it to sit for 3-4 hours.
• After that, mash the tamarind to extract the pulp{juice}.
• Put this pulp, salt and sugar in a bowl and whisk thoroughly.
• Pass it through a thin cloth or metal sieve to sieve.
• Add rock salt and the roasted cumin to the tamarind juice.
• Blend well.
• Garnish with corriander and mint leaves.
• Add cold water, as needed, and refrigerate.
• Serve chilled in tall glasses.
• Enjoy!