All you need for this dressing are these four things :
The salad dressing is great with your favourite vegetables or with pasta.
I had it with some blanched broccoli,grated carots,tomatoes,red onions and julienned cucmber slices…deliciously scrumptious is all i can say.
I prefer these recipe rather than go buy a bottle of ready made dressing because reading the labels of most commercial dressings,the ingredients are on a list as long as my arm.This allows me to enjoy my salad without all of the guilt of unhealthy ingredients i am putting in my body as i saw that Kenya Orchards does try to keep their ingredients as simple as possible. The only thing to note is the mayonnaise has eggs,for anyone with an egg allergy please do get an alternative.
Ingredients 4 level tablespoons mayonnaise
2 level tablespoons tomato ketchup
2 pinches of black pepper
freshly squeezed juice of 1 small lemon.
In a small bowl add the above ingredients then thotoughly mix with a fork or spoon
Cover with cling film and let it rest in the refridgerator for flavours to mesh and develop.
A half hour before serving add your vegetables and toss then return to the fridge.
It can keep for a day.
In my mind nothing defines Indian cooking like turmeric.
India is the home of curries,we would not be enjoying the tastes of India if it wasn’t for this spice that when used in spice blends gives dishes their distinct yellow colour.
Though it is widely available in powder form,the turmeric root resembles the ginger root.
Its has no noticeable flavour and is mainly used for its color,but it is blended with other spices which then add flavour to whatever dish it has been used in.
It can be paired with garam masala,ginger and garlic paste,hot chilli peppers,coriander,and cummin.
It will transform your dish of boiled rice into a lovely yellow color that stands out.
It gives stews a lovely yellow undertone and transforms everything it is added to without changing the dishes flavour.
It has been claimed to have medicinal properties which include being a natural liver detoxifier,as a natural treatment for arthritis and rheumatoid arthritis due to its anti inflammatory properties and as a natural pain killer.Read more about turmeric benefits here.
Indian women have also been said to use turmeric as an anti-ageing agent in paste form
If there is a time in history I would love to have lived in,it has to be during the days when the spice route was all that and a bag of chips.
Trade in spices began about 3,600 years ago and lasted up until the 17th century.Read more on the spice route here.
The spice route covered the areas from Java in Indonesia all the way through parts of Asia like India,it even covered the East African coastline as Somalia,Zanzibar were part of these lucrative route.It then went on to Egypt,parts of the Arab world and on to Europe where demand for spices like cummin,nutmeg,ginger and cloves turned it into a profitable ,very profitable trade.
A lot of legends and tales covering these time in history abound and the writers have regaled us with the bravery,treachery and adventure of this time in human history.
But enough of history lessons,here is a rice recipe with one of my favourite spices,cummin.
1 cup rice,preferably long grain washed and drained.
1/2 cup of peas
1/2 cup carrots
1 large onion,chopped
1 large tomato .cubed
1 small green sweet pepper,cubed
1 tablespoon ginger-garlic paste
1 teaspoon cummin powder
1/4 teaspoon fennel seed
2 pieces of cloves
1/2 teaspoon cinnamon
salt and pepper to taste
1 tablespoon ghee
1 tablespoon vegetable oil
2 cups water
1.In a sauce pan over medium heat,pour the ghee and vegetable oil and once hot enough after 2 minutes add the ground cummin,cinnamon,cloves,fennel seed and let the spices “bloom in the oil”.
Blooming is the process of letting the flavours in the spices out by heating them with oil,you will know when this is done because the aroma from the spices starts wafting from the saucepan and teasing your senses.
2.Add the ginger-garlic paste to the spices and stir in saucepan for 40 seconds till it softens ,then add onions,stir for 30 seconds and let cook till softened.
4.Add the tomatoes,green pepper and salt and pepper to taste,stir and add 1/2 cup of water and cover for 2 minutes to cook.Make sure to scrape the bottom of the saucepan after adding the water,thats where all the flavours are!
5.After 2 minutes the water you have added will have made a thick sauce from the spices and vegetables in the pan,its now time to add the rice .Stir the rice in the sauce till it is coated through with the sauce.
6.Add the green peas and carrots,stir them into rice .
7..Add 2 cups of water,taste and if need me add some more salt,bring it to a boil and then turn heat to low.
8..Let rice cook for 15-20 minutes covered,turn off heat,let it steam for 5 minutes then uncover and serve.
It is a great dish on its own,or when served with a salad.