Chai
Instructions
- Add water, chai blend and sweetener and bring to a boil. Add milk or milk alternative and when it comes to a boil again, switch off, strain and enjoy
- If you like ginger, you can smash a tiny knob of fresh ginger and add to the water when you add tea leaves
Notes
Chai
Makes 1 cup
3/4 cup water 1 tsp chai blend Sweetener to taste 1/4 cup dairy of choice
3/4 cup water 1 tsp chai blend Sweetener to taste 1/4 cup dairy of choice
- Add water, chai blend and sweetener and bring to a boil. Add milk or milk alternative and when it comes to a boil again, switch off, strain and enjoy
Winter Tea
Notes
Winter Tea
Makes 1 cup 1 cup water 1 tsp winter tea Sweetener to taste ¼ milk or dairy alternative (optional)
Makes 1 cup 1 cup water 1 tsp winter tea Sweetener to taste ¼ milk or dairy alternative (optional)
- Add water, winter tea and sweetener and bring to a boil. Allow it to simmer for 2-3 minutes on medium low heat. Add milk or milk alternative if using and when it comes to a boil , switch off, strain and enjoy.
- You can add a couple of pinches of freshly ground pepper just before you turn off the stove for an extra kick.
Chicken Curry
Notes
Chicken Curry
Ingredients:
1 lb. chicken (bone-in or boneless, cut into pieces)
2 tbsp oil
1 large onion, finely chopped
1.5 tsp ginger, minced
1.5 tsp garlic, minced
2 medium tomatoes, finely chopped (or 1 cup puree)
2 tbsp korma/curry masala
1 cup coconut milk
1 cup water
salt, to taste
Fresh cilantro, for garnish
- Heat oil in a deep pan or pot over medium heat. Add chopped onions and sauté until golden brown.
- Stir in minced ginger and garlic, cooking until fragrant (about 1 minute).
- Add tomatoes and cook until they soften and form a thick paste (about 5-7 minutes).
- Stir in the korma/curry masala, salt cooking for 1-2 minutes to release its aroma.
- Add chicken pieces, mixing well to coat them with the masala. Cook for 5-7 minutes, stirring occasionally.
- Pour in water. Bring the curry to a boil, then reduce to a simmer. Cover and cook for 10-12 minutes, or until the chicken is tender and fully cooked. Stir in coconut milk and simmer for 8-10 minutes.
- Adjust salt to taste. Garnish with fresh cilantro and serve with steamed rice, naan, or roti.
Spiced Egg Curry
Notes
Spiced Egg Curry
Ingredients:
6 hard-boiled eggs, peeled
2 tbsp oil (vegetable or coconut)
1 large onion, finely chopped
1 tbsp ginger, minced
1 tbsp garlic, minced
2 medium tomatoes, finely chopped (or 1 cup puree)
2 tbsp curry masala
1/2 tsp turmeric powder
1 cup water
Salt, to taste
Fresh cilantro, for garnish
Instructions:
- Make 2-3 shallow slits on each boiled egg to allow the curry flavors to seep in.
- Heat oil in a deep pan over medium heat. Add onions and sauté until golden brown.
- Stir in minced ginger and garlic, cooking until fragrant (1-2 minutes).
- Add tomatoes and cook until soft and pulpy (about 5-7 minutes). Stir in the curry masala and turmeric powder and cook for another 1-2 minutes to release the spices’ aroma.
- Pour in water, stirring well. Simmer for 5 minutes to thicken the curry slightly.
- Gently place the boiled eggs into the curry, ensuring they’re coated with the sauce. Simmer for another 5 minutes.
- : Adjust salt to taste and garnish with fresh cilantro.
- You can add coconut milk instead of water as well for a richer curry
Vegetable Curry
Notes
Vegetable Curry
Ingredients:
2 cups mixed vegetables (e.g., potatoes, carrots, peas, cauliflower, or green beans), chopped
2 tbsp oil
1 large onion, finely chopped
1 tbsp ginger, minced
1 tbsp garlic, minced
2 medium tomatoes, finely chopped (or 1 cup puree)
1T Mint, finely chopped
2 tbsp korma/curry masala
1 cup coconut milk
1 cup water
Salt, to taste
Fresh cilantro, for garnish
Instructions:
- Heat oil in a deep pan or pot over medium heat. Add chopped onions and sauté until golden brown.
- Stir in minced ginger and garlic, cooking until fragrant (about 1 minute).
- Add tomatoes and mint and cook until they soften and form a thick paste (about 5-7 minutes).
- Stir in the korma/curry masala, cooking for 1-2 minutes to release its aroma.
- Add the mixed vegetables and mix well to coat them in the masala. Cook for 3-4 minutes, stirring occasionally.
- Pour in coconut milk and water/vegetable stock. Bring the curry to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the vegetables are tender.
- Adjust salt to taste. Garnish with fresh cilantro and serve with steamed rice, naan, or roti
Cauliflower Stir-Fry with Garam Masala
Notes
Cauliflower Stir-Fry with Garam Masala
Ingredients:
1 medium cauliflower (about 500g), cut into small florets
2 tbsp oil
1 tsp cumin seeds (optional, for extra flavor)
1/2 tsp turmeric powder (optional, for color)
1 tsp garam masala
Salt, to taste
Fresh cilantro (optional, for garnish)
Instructions:
This stir-fry pairs perfectly with roti, rice, or as a side to a larger Indian meal. It is also delicious as a filling for wraps or sandwiches! Green Beans with Tomato, Onion, and Garam Masala Ingredients: 1 lb green beans, trimmed and cut into 2-inch pieces 1 medium onion, finely sliced 1 medium tomato, finely chopped 2 tbsp oil 1 tsp cumin seeds (optional) 1/2 tsp turmeric powder (optional) 1 tsp garam masala Salt, to taste Instructions:
- Wash and drain the cauliflower florets.
- In a large pan or skillet, heat oil over medium heat. If using cumin seeds, add them and let them sizzle for 30 seconds.
- Add the cauliflower florets and turmeric powder (if using). Stir well to coat the florets with oil and spices.
- Reduce the heat to low, cover the pan, and cook for 8-10 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
- Sprinkle the garam masala over the cauliflower and stir to combine. Cook for 2-3 more minutes to allow the spices to blend.
- Add salt to taste and mix well.
- Transfer to a serving dish and garnish with fresh cilantro if desired.
This stir-fry pairs perfectly with roti, rice, or as a side to a larger Indian meal. It is also delicious as a filling for wraps or sandwiches! Green Beans with Tomato, Onion, and Garam Masala Ingredients: 1 lb green beans, trimmed and cut into 2-inch pieces 1 medium onion, finely sliced 1 medium tomato, finely chopped 2 tbsp oil 1 tsp cumin seeds (optional) 1/2 tsp turmeric powder (optional) 1 tsp garam masala Salt, to taste Instructions:
- Heat oil in a pan over medium heat. If using, add cumin seeds and let them splutter.
- Add the sliced onion and sauté until golden.
- Stir in the chopped tomato and cook until soft and pulpy (5-7 minutes).
- Add turmeric (if using), garam masala, and green beans. Mix well to coat.
- Cover and cook on low heat for 10-12 minutes, stirring occasionally, until the beans are tender.
- Adjust salt to taste and serve warm with rice or roti.
Spiced Chickpeas with Garam Masala
Notes
Spiced Chickpeas with Garam Masala
Ingredients:
2 cups cooked chickpeas (or 1 can, drained and rinsed)
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
2 tbsp oil
1 tsp Ginger, minced
1 tsp Garam masala
1/2 tsp cayenne (optional)
Salt, to taste
½ tsp Lemon juice
1tsp cilantro, finely chopped
Instructions:
- Heat oil in a pan and sauté the onion until soft and golden.
- Add ginger and cook until fragrant. Stir in tomatoes and cook until they break down into a sauce (5-7 minutes).
- Mix in garam masala, cayenne (if using), and salt.
- Add chickpeas and stir to coat. Cook for 5-7 minutes, allowing the flavors to combine.
- Add lemon juice and cilantro and mix well to combine
- Serve with flatbread, rice, or as a salad topper.
Garam Masala-Spiced Potatoes and Peas
Notes
Garam Masala-Spiced Potatoes and Peas
Ingredients:
3 medium potatoes, peeled and cubed
1 cup green peas (fresh or frozen)
1 medium onion, finely chopped
2 tbsp oil
1 tsp cumin seeds (optional)
1/2 tsp turmeric powder (optional)
1 tsp garam masala
Salt, to taste
Instructions:
- Heat oil in a pan. Add cumin seeds (if using) and let them sizzle.
- Add onions and sauté until golden. Stir in turmeric (if using) and garam masala.
- Add potatoes and mix well. Cover and cook for 10 minutes, stirring occasionally.
- Add green peas and cook for another 5 minutes or until potatoes are tender.
- Adjust salt to taste and serve as a side dish.
- Heat oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
- Add the spinach and cook until wilted (3-4 minutes).
- Sprinkle garam masala and salt. Stir well and cook for another minute.
- Serve as a side or with warm bread.