Thursday, October 25, 2012


Just hot dogs, mac n' cheese, and frozen vegetables last night -- but dhal makhani the night before, which we ran out of despite doubling it.  It has a pretty complex mix of spices, I'm thinking of pre-mixing them like I do for my homemade Mexican seasoning.

Dhal Makhani seasoning
(aka Madras Lentils or Punjabi Chili)

1 T. coriander
2 tsp. each ginger, cumin, and chili powder
1 tsp. garam masala
1/2 tsp. turmeric

You basically add this to a big pot of beans, along with garlic, tomatoes, onions, green chilies if you want -- just like you would with chili.  They generally use lentils with a few kidney beans mixed in, and best of all a cup of cream is mixed in at the end.  But the seasonings are a winner in probably any more traditional pot of vegetarian chili.

Southwestern seasoning

3 T. each cornstarch and chili powder
1 T. dried minced onion
1 tsp. each onion powder, garlic powder, seasoned salt, beef bouillon granules, and paprika
1/2 tsp. each cumin, sugar, cayenne pepper

I just keep this in an old spice container and throw it in all my Mexican-type dishes.

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