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Baked Recipe with Indian Spices – Guest Post By Craig

Today I’m here with another Guest post by Craig. Now over to him.

Bio

My name is Craig and I am an editor at CakeJournal. I spend most of my time finding every excuse test out new baking recipes. I write about everything from cake recipes to fun baking projects to vegan baking. If you can’t get a hold of me I am probably out at a restaurant or in the kitchen!


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“A Baked Recipe with An Indian Flair”

Although Indian cooking isn’t uniform throughout the country, with the main differences being between Northern and Southern cuisine, there are some defining features that unify the cuisine. For one, Indian cooking uses a lot of spices. There are eleven spices in particular that are crucial for Indian cooking. These include black pepper, cardamom, cassia bark, clove, coriander, cumin, fenugreek, mustard seeds, nutmeg with mace, turmeric, and saffron.

If you’ve got these spices in your kitchen, chances are you’re ready to add an “Indian flair” to nearly any dish you want to make. Indian cuisine favors the use of rice, curries, chutneys, paneer, and, honestly, not much meat – but you can make a tandoori-styled meal out of most anything. Heat is optional but of course a natural element in Indian cuisine.

To demonstrate how you can take any simple recipe and add an “Indian flair”, here is a simple example: a baked vegetarian dish using cauliflower as its base. This particular recipe of Indian-spiced cauliflower serves 8, takes about 10 minutes to prep, and will be completely done in about 25 minutes.

Ingredients:

2 tablespoons of extra virgin olive oil

1 teaspoon of curry powder

1 teaspoon of turmeric powder

1 teaspoon of coriander seeds

1 teaspoon of cumin seeds

1 large head of cauliflower (core it then break it into florets 1 inch apiece)

1 teaspoon of peeled ginger, finely grated

1 teaspoon of lime zest, finely grated

kosher salt to taste

black pepper, freshly ground, to taste

Directions:

  1. Preheat your oven to 450 degrees Fahrenheit.
  2. In a large bowl, stir to combine the oil, both the coriander and the cumin seeds, and both the curry and turmeric powders.
  3. Mix in the cauliflower to the bowl of spices.
  4. Add salt and pepper as needed.
  5. Take a large baking sheet and put the cauliflower over it in a single layer.
  6. Pour any excess seasoning left in the bowl over the cauliflower.
  7. Bake the cauliflower in the oven for about 10 to 15 minutes, or until it begins to brown on the edges and acquires a slight crispiness.
  8. Move the cauliflower to a platter when it is done and sprinkle it with the peeled ginger and lime zest.
  9. Serve the cauliflower once it has cooled to room temperature and enjoy!

 

If you want to add a little bit of spice to the cauliflower, try sprinkling it with some cayenne pepper. This dish is a delicious concoction of Indian spies that brings nutrition to your table. In fact, this hearty recipe is technically vegan and gluten-free, so it should appeal to a wide variety of diets.

Should this recipe tickle your fancy, try branching out into some other vegetables. For example, Brussel sprouts and asparagus are two example of vegetables that also bake well and taste delicious with seasoning. Furthermore, you can try different kinds of meats with this set of spices – or even tofu that is firm and dried, then cut into rectangles. No matter what you choose, these spices are guaranteed to bring your baked dish to life with an “Indian flair”!

 

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2 Comments

  1. Looks good and healthy.

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