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Ingredients
In dry skillet, toast until aromatic:
2 tablespoons cumin seeds
2 teaspoons fennel seeds
2 teaspoons cardamom seeds
1/2 teaspoon whole black peppercorns
Grind cooled spices in spice mill with:
1 1/2 teaspoons dried crushed red pepper
Transfer spice blend to small bowl and mix in:
6 tablespoons olive oil
2 tablespoons minced fresh ginger
4 garlic cloves, pressed
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- Tags: Aromatic, Ginger, Indian, Indian Kitchen, Tandori
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Ingredients
6 scallions, coarsely chopped
1 1/2 to 2 teaspoons finely chopped small hot green chile, such as serrano or Thai, including seeds
2 teaspoons sugar
1 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1/4 to 1/3 cup fresh lime juice
1/4 cup olive oil
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- Tags: Indian, Indian Kitchen, Pure
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Ingredients
Bread dough
1/4 cup plus 1 tablespoon warm water (105°F to 115°F)
3/4 teaspoon active dry yeast
3/4 cup plus 2 tablespoons all purpose flour
3/4 teaspoon nigella (kalonji) seeds
1/2 teaspoon salt
1 tablespoon butter, room temperature
Caramelized onions
2 tablespoons extra-virgin olive oil
1 pound onions (about 2 medium), cut into 1/3-inch-thick wedges through root ends
2 teaspoons chopped fresh thyme
1 teaspoon honey
1 tablespoon Sherry wine vinegar
1/2 cup crème fraîche
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Semolina flour (pasta flour)* or cornmeal
2 tablespoons chopped fresh chives
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- Tags: Flatbread, Indian, Indian Kitchen, Onion
