Seeds of India Cookbook

I absolutely love eating paneer dishes. It is a great option no matter what your diet is. Paneer is an Indian cottage cheese that is made by curdling cheese using natural acid, such as lemon juice, and heat. This process create a soft cheese that will not melt, and does not have to be aged to create such qualities.

Whenever I order a paneer dish at a restaurant, I am never satisfied with the quantity of paneer I get. Making the recipe at home allows me to load my wish with tons of delicious paneer. I also recommend pan frying the paneer to enhance the flavor and the texture of the cheese. This adds a refreshing complexity to this classic dish. I use store bought paneer in this recipe, however you can absolutely make your own paneer from scratch!

Palak paneer uses a spinach puree with various Indian spices to create a creamy green dish. In this recipe I use cashewnuts to create the creamy consistency instead of adding cream. I prefer this method as it keeps the dairy to a minimum and creates a creaminess in the dish that is lighter on your stomach.

Looking for a way to stay warm and cozy this winter? We’ve got the perfect Ayurvedic inspired recipe to help you for those cold sleepless nights.

Ayurveda is an ancient Indian school of medicine that is focused on the healing power of plants. This school of medicine has been respected throughout India for thousand for years, and still is today. Now, Ayurveda has come more into the global eye. More and more people have come to realize the benefits of this discipline.

Cinnamon,cardamom,ginger, and black pepper are present in this recipe and are known to help strengthen your bodies immune system(a perfect addition for flu season!).

Ashwagandha is regarded as one of the most important herbs in Ayurveda. In Ayurveda it is in a class of herbal or metallic preparations called Rasayana. Rasayana’s are defined as promoting youthful states of physical and mental being. They are said to increase one levels of happiness.

In the world of modern science, Ashwagandha is classified as an adaptogen. A plant that helps the body adjust to stress. This can have short and long term benefits on ones neurological health!

In this preparation the Ashwagandha infused with the warm milk, oil, and honey will create a soothing tea that will ease your body into a calm state. I will say, one warm cup of this brew and I was ready for bed!

*We are in no way providing medical advice. This post is for educational purposes. Always consult with an expert(as needed) for medical advice/ do your own research as well!

Tulsi and Betel leaf Rasam is an unconventional twist on a classic that utilizes main ingredients from your Seeds of India garden. Rasam is commonly used to soothe flu and cold. Adding this blend of herbs will kick its cold relieving powers to another level.

Ingredients
● ¼ cup Chana Daal
● ¼ cup Toor Daal
● 1 tsp Coriander seeds
● 4 Dried Chillies
● ½ tsp Fenugreek seeds
● 1 tsp Cumin Seeds
● ¼-½ tsp whole Black Pepper corn
● 8-10 Curry leaves

Preparation
1. In a medium sized pan, dry roastthe
Chana and Toor daal on a medium flame.
Ensure allthe ingredients are flatin the
pan to give an even roast
2. Stir the daal until golden brown. Ensure
to stir and lower the flame as needed.( Toor
daal cooks quicker than Chana daal due to its size)
3. Add Coriander seeds and dry Chillies
and roast until newly added ingredients
are aromatic. The Chillies should begin
to crisp a little.
4. Setthese ingredients aside in a bowl.
5. Next, using the same pan, dry roast
Fenugreek seeds until aromatic.
6. Add Black Peppercorn and Cumin seeds.
(Cumin turns aromatic very quickly.)
7. Transfer these ingredients into your
Rasam mixture bowl.
8. In the same pan, add the curry leaf and
roast until crisp, and add to the bowl.
9. Allow the ingredients to cool and grind to
powder.

Tips
You can increase quantities of any of these
ingredients to customize the flavor profile of
your Rasam powder.

Ingredients

4 tbsp neutral oil
1 tsp cumin seeds
½ tsp nigella seeds
350g waxy potatoes, cut into rough 2.5cm dice
1 medium cauliflower, cut into florets and chunks of stalk slightly larger than the potato
1 yellow onion, finely sliced
4 garlic cloves, crushed
1 tbsp grated ginger
1 tin of plum tomatoes, roughly chopped, or 5 chopped fresh tomatoes and 1 tbsp tomato puree
2 tsp coriander seeds, toasted in a dry pan and ground
½-1 tsp medium chilli powder
½ tsp turmeric
2-4 small green chillies, slit along their length
1 tsp salt
1 tablespoon methi (dried fenugreek leaves)
1 tsp garam masala
Juice of ½ a lime
Small bunch of fresh coriander, chopped

Preparation
Heat the oil in a wide, lidded pan over a medium-high heat. When it’s hot, add the cumin and nigella seeds and cook for a few seconds until they pop, then add the potatoes and saute until golden. Scoop out with a slotted spoon and repeat with the cauliflower, then scoop this out into a separate bowl.

Turn the heat down to medium-low, add a little more oil if necessary, and add the onion. Cook until soft and golden but not brown, then stir in the garlic and ginger and cook for a couple of minutes. Add the tomatoes, ground coriander, chilli and turmeric and cook, stirring regularly, until the oil begins to pool around the side of the pan.

Add the potatoes back in along with the fresh chillies and salt, bring to a simmer, turn down the heat, cover and cook for five minutes. Add the cauliflower and a good splash of water, cover and cook until both are tender, stirring occasionally to make sure it doesn’t stick, and adding more water if necessary.

Take off the heat, stir in the methi and garam masala and leave for 10 minutes, then stir in the lime juice and fresh coriander before serving  Serve with plain basmati, naan, paratha and a pickle or chutney.

Ingredients:

• 1 tsp vegetable oil
• 1 tsp ghee(optional)
• 1 tsp cumin seed(Jeera)
• 1 Onion finely diced
• 1 tsp Freshly Chopped and Ground Ginger, Garlic, Green Chili 
• 1 tsp Turmeric powder(Haldi)
• 1 Lb Okra(Bhindi)

 

Recipe:

1. Wash Okra and allow to dry slightly prior to slicing into 1-2" pieces.

2. Heat a pan and add oil and ghee.

3. When oil is hot add cumin seeds.

4. After cumin seeds are spluttering, add diced onion and stir.

5. When onions turn translucent, add ginger, garlic, chili and stir.

6. When the raw smell starts to leave the aromatics, add 1/2 tsp of turmeric powder, and salt to taste.

7. Add Okra and stir occasionally. Continue to cook until all of the mucilage leaves the okra.(Try our Okra-Sheetal for a lower mucilage variety!)

8. Add 1/2 tsp of Turmeric powder and stir and  continue to cook at least until turmeric powder is cooked, or until desired consistency.