Farina With Indian Spices Recipes

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INDIAN SPICE MIX



Indian Spice Mix image

A spice mix that I found on the web. I use it in currys, soup and even in a dressing if I want it to be a little spicy or have a hint of an Asian flavour.

Provided by Chef Dudo

Categories     Asian

Time 5m

Yield 7 tablespoons

Number Of Ingredients 7

2 tablespoons curry
2 tablespoons cumin
2 teaspoons turmeric
2 teaspoons ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon

Steps:

  • Put all ingredients in a mixing bowl.
  • Mix well.
  • Store in a glass jar.
  • It will keep for several weeks.
  • I use 2-3 tablespoons in a curry for 4 people.
  • For a dressing-about 1 tablespoon.
  • These are estimates, follow your own tastebuds.

FARINA BARS



Farina Bars image

Sweet and lemony, but packed with protein, iron, calcium, and just plain good for you.

Provided by TICKY TICKY TAMMY

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h5m

Yield 24

Number Of Ingredients 12

¼ cup butter, softened
¼ cup unsweetened applesauce
½ cup white sugar
⅓ cup honey
2 tablespoons lemon zest
2 cups dry cream of wheat
2 teaspoons baking powder
1 teaspoon ground cardamom
1 cup plain yogurt
4 egg whites
½ cup flaked coconut,
½ cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • In a large bowl, cream together the butter, applesauce, sugar and honey until smooth. Mix in the lemon zest. Combine the cream of wheat, baking powder and cardamom; stir into the creamed mixture. Blend in the yogurt and egg whites. Try not to overmix, or the bars will fall. Finally, mix in the coconut and sliced almonds if you like them. Spread the mixture evenly into the prepared pan.
  • Bake for 45 to 55 minutes in the preheated oven, until the edges are brown but not the top. Cool and cut into bars.

Nutrition Facts : Calories 109.2 calories, Carbohydrate 16 g, Cholesterol 5.7 mg, Fat 4.5 g, Fiber 1.4 g, Protein 2.6 g, SaturatedFat 2.5 g, Sodium 61.2 mg, Sugar 9.3 g

ROASTED INDIAN-SPICED VEGETABLES



Roasted Indian-Spiced Vegetables image

These Indian-inspired roasted vegetables have a pop of flavor and a hint of heat from the aromatic and well-known Indian spice blend, garam masala. If you cannot find garam masala in the international section of your grocery store or ethnic market, there are many recipes available online to make your own.

Provided by France C

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 45m

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil
2 teaspoons garam masala
1 teaspoon salt
2 medium potatoes, peeled and cut into 1-inch cubes
2 cups cauliflower florets
1 medium yellow onion, cut into 1/2-inch wedges
2 tablespoons minced cilantro

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle with oil mixture and toss to coat. Spread vegetables out on the prepared baking sheet.
  • Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.

Nutrition Facts : Calories 198.7 calories, Carbohydrate 24.5 g, Fat 10.5 g, Fiber 4.5 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 607.3 mg, Sugar 3.2 g

FARINA WITH INDIAN SPICES



Farina With Indian Spices image

Adapted from a cookbook called Three Bowls, from the Zen Mountain Center. This can be eaten for breakfast or as a simple side dish.

Provided by windhorse23

Categories     Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon ghee or 1 tablespoon butter
1 small onion, finely chopped
1 garlic clove, minced
1 teaspoon hot Madras curry powder
1/2 cup raisins
4 1/2 cups skim milk
3/4 cup farina, any variety
1 pinch fresh coriander (optional)
1/4 cup chopped pistachios (optional)
1 pinch salt (optional)
1 teaspoon sugar (optional)

Steps:

  • In a 3 quart saucepan, saute the onions and garlic in the ghee until they are a nice golden color. Medium heat works best.
  • Add the raisins and curry powder and cook for a minute. Then add the milk and bring it to a boil. Whisk in the farina and cook it according to the package directions. (I use the "quick-cooking" variety, which takes 2 1/2 minutes.).
  • Remove from heat and add cilantro, pistachios, salt and sugar, as desired. (I use the cilantro, salt and sugar.).

Nutrition Facts : Calories 327.6, Fat 4.2, SaturatedFat 2.5, Cholesterol 13.7, Sodium 167.2, Carbohydrate 57.8, Fiber 1.7, Sugar 11.6, Protein 15.3

POTATOES WITH INDIAN SPICES



Potatoes With Indian Spices image

Make and share this Potatoes With Indian Spices recipe from Food.com.

Provided by Vicki in CT

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs potatoes, peeled
1 -2 tablespoon vegetable oil
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
coarse salt
1/2 teaspoon cumin seed
1/2 teaspoon fennel seed
3 tablespoons freshly chopped cilantro leaves

Steps:

  • Slice the potatoes into half-inch rounds, then dice these further into small, evenly-sized cubes.
  • Using a wok or other non-stick pan, take the minimum amount of oil needed and fry these cubed potatoes over a high heat to start with and then turn the heat down and cover. When the potatoes are a little more than half done, add the turmeric, chili powder and some salt, closely followed by the remaining spices. Stir to combine and put the lid back on once again.
  • When the potatoes are nearly ready (and you will have to be vigilant to ensure they don't get too soft), take the lid off, turn the heat up and stir-fry to enable any excess liquid to evaporate. Garnish with fresh cilantro and serve.

Nutrition Facts : Calories 208.9, Fat 3.8, SaturatedFat 0.5, Sodium 18, Carbohydrate 40.3, Fiber 5.3, Sugar 1.8, Protein 4.8

EAST INDIAN FARINA HOT CEREAL (PAYASAM)



East Indian Farina Hot Cereal (Payasam) image

Adapted from Laurel's Kitchen vegetarian cookbook-the first vegetarian cookbook I ever bought. The original recipes uses brown rice cereal, which is equally good! I've made this many, many times for breakfast. My payasam I prefer on the thick side, so feel free to add more milk or less cereal. Comforting and delicious on a cold winter day.

Provided by COOKGIRl

Categories     Breakfast

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 8

1 cup whole milk or 1 cup rice milk
1/3 cup farina (farina is also known as Cream of Wheat) or 1/3 cup brown rice meal (farina is also known as Cream of Wheat)
1/4 teaspoon salt
1 1/2 tablespoons butter (NOT margarine)
1/4 teaspoon ground cardamom, to taste
1/2 tablespoon unbleached cane sugar, to taste
2 tablespoons raw pistachios, pieces chopped or 2 tablespoons raw almonds, chopped
2 tablespoons raisins

Steps:

  • In saucepan bring milk to almost boil and stir in the cereal using a fork to break up the clumps. Stir in the salt.
  • Reduce heat, cover and simmer for 5 minutes for farina, 10 minutes for rice meal.
  • In a small saute pan, melt the butter on medium heat and add the cardamon, cane sugar and raw nuts. Toast for about 2 minutes, being careful not to burn.
  • Add the raisins to the butter mixture and heat through.
  • Once the hot cereal is cooked, stir the cardamom/nut mixture into the cereal.
  • Serve piping hot. Mmmm!

Nutrition Facts : Calories 689.4, Fat 32.6, SaturatedFat 16.4, Cholesterol 70.2, Sodium 842.6, Carbohydrate 84, Fiber 3.6, Sugar 31.5, Protein 17.9

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