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Dal Makhani (Indian Spiced Lentils)

This rich, healthy stew with garam masala spices is packed with protein from lentils and an ultra easy, warming one pot dish ready in under 30 minutes. Ingredients 2 tbsp vegetable oil 1 yellow onion, diced 3 cloves garlic, minced 1 inch ginger, minced 1 jalapeño pepper, minced 1 tbsp RawSpiceBar's Garam Masala Kosher salt & pepper, to taste 1 can (15 ounces) diced tomatoes 1 cup black lentils 1 ½ cups cooked kidney beans 5 cups water 1 lime, juice Light coconut milk, cilantro, naan, optional Directions 1. In a large pot or Dutch oven over medium-high heat, add oil. Once hot, add onion and let brown, 4-5 minutes. Add garlic, ginger, salt, pepper, garam masala and jalapeño, and cook until fragrant, 2-3 minutes. 2. Add tomatoes and brown, 4-5 minutes. Add lentils, kidney beans and water. Raise the heat to medium-high and bring the mixture to a simmer. Reduce the heat to medium-low and simmer until the lentils are tender, 30-40 minutes. 3. Squeeze with lime and season to taste. If prefer creamer, add coconut milk to taste. Serve with cilantro, lime and naan and enjoy!

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Easy Chicken Katsu

A simple panko-crusted chicken katsu cutlet recipe with shichimi togarashi . Serve with rice or a salad for a super easy weeknight dish. Ingredients RawSpiceBar's Shichimi Togarashi 1½ pounds chicken cutlets, pounded Kosher salt ¾ cup all-purpose flour 3 large eggs, beaten 2 cups panko 8 tablespoons vegetable oil Directions 1. Pat chicken dry and season with kosher salt. Combine panko and shichimi togarashi in a small bowl. Place flour and eggs in separate bowls as well.2. Heat oil in a heavy skillet over medium-low until sizzling.  Add chicken and cook through, 2 minutes per side. Set aside on paper towels and repeat with remaining chicken. 3. Slice chicken and serve with a side rice or salad plus a dash of shichimi togarashi to top.

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Chirashi Bowl

Quite possibly the easiest Japanese dish to assemble, chirashi means “scattered" in Japanese, referring to way the toppings and furikake are doled out on a bowl of rice. This is an easy to source and quick to assemble type of meal. Fish or vegetables you have on hand can be raw or cooked and rice can be stirred together, like a rice salad, or sit on the bottom. Serve with soy sauce & furikake spices. Ingredients 2 cups of brown rice (or sushi rice) 1 cup rice vinegar 2 tbsp sesame seeds 1 tbsp RawSpiceBar's Furikake Seasoning Vegetables (shiitake mushrooms, scallions, sprouts, carrots, edamame), sushi or seafood (salmon, tuna, shrimp, octopus), pickled vegetables, eggs, or other items like roe, seaweed, spinach, onions. This is a super versatile dish so pick and choose what is easily on hand. Directions 1. Cook rice and let cool, 5-10 minutes. Move to a bowl with rice vinegar, sesame seeds and furikake and mix well. 2. Add all your ingredients to the big bowl of rice and mix well, then portion individually. 3. Serve with soy sauce and more furikake, if desired, and eat with chopsticks or a spoon.

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Ochazuke

Ochazuke comes from the name ocha, meaning tea, and zuke, meaning submerged. It is the ultimate soul soothing, comfort food. Ochazuke features healthy brown rice with green tea as a broth, plus savory toppings like salted salmon, furikake , wasabi, pickled vegetables, toasted sesame seeds and Japanese rice crackers for a salty crunch. Ingredients 2 4-6 oz salmon fillets 2 cup cooked brown rice 1/4 cup broken Japanese rice crackers 1 tbsp RawSpiceBar's furikake seasoning 2 scallions, diced 2 cups hot green tea Soy sauce & wasabi, optional Directions 1. Preheat oven to 425 degrees F. Prepare rice and tea as needed. Salt & pepper salmon and bake, 15-20 minutes. Break salmon into bite sized pieces. 2. Place the rice in a large bowl and top with the salmon and your selection of savory ingredients. Top with scallions, furikake , soy sauce & wasabi, as desired & enjoy!

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West African Peanut Soup

Servings: 8 INGREDIENTS RawSpiceBar’s Berbere Spice 4 lbs bone-in chicken 1 onion, diced 1 green bell pepper, diced 3 carrots, diced 1 garlic clove, minced 1 jalapeno, diced 4 cups chicken broth 1/2 cup smooth peanut butter 1 tbsp tomato paste 1 tomato, diced 1 inch fresh ginger, minced 1/2 cup coconut milk Salt & pepper, to taste Vegetable oil DIRECTIONS 1. Rub chicken with Berbere Spice . Heat oil in a non-stick skillet over medium-high heat. Working in batches, add half the chicken and brown on all sides. Transfer to a platter and brown remaining chicken. 2. Add oil over medium-high heat and add onion, green bell pepper, carrots, garlic, and jalapeno. Cook until vegetables are soft, about 5 minutes. Add chicken broth and simmer until reduced by half, about 20 minutes. Reduce heat to medium-low, stir in remaining sauce ingredients, and let simmer 3-4 minutes. Add chicken and cook 30 minutes, stirring frequently. Serve with brown rice or quinoa and enjoy!

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Five Spice Chicken

Ingredients 1 tbsp RawSpiceBar's Chinese Five Spice Powder 1.5 lbs chicken thighs, drumsticks or breasts 1  onion, diced 2 cloves garlic, minced 1/3 cup soy sauce 2 tbsp  peanut oil Directions Add chicken in a large dish or plastic bag. Mix all remaining ingredients and pour over the chicken. Marinate refrigerated 2 hours or as long as overnight. Transfer the chicken to a baking dish and brush with the marinade. Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.

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Paneer Butter Masala

A healthier version of paneer butter masala with soft pieces of paneer in a creamy tomato sauce with onions, garam masala & tomatoes. Ingredients 2 cups paneer, cubed (or cottage cheese) 1 inch ginger 3 cloves garlic, minced 2 tablespoons cashews 1 white onion, diced 1 (16 oz can) whole tomatoes 1 tbsp RawSpiceBar's Garam Masala 2 tbsp coconut cream Kosher salt, to taste Directions 1. In a large skillet, heat a tablespoon of vegetable oil. Add onion and saute, 5-6 minutes. Add garam masala , salt, cashews, garlic & ginger and saute, 2-3 minutes until fragrant. 2.Add tomatoes and let brown, another 5-6 minutes. Let cool and blend into a smooth paste. 3. In the same skillet, heat more oil and add the curry paste with 1/2 cup water. Bring to a boil & then simmer on low for 30 minutes. Add paneer and cream and let simmer, another 10-15 minutes. Serve topped with mint or cilantro & enjoy!

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Malai Kofta Curry, Baked

A healthy, baked malai kofta curry, perfect for vegetarians and vegans and packed with freshly ground garam masala spices & veggies. Ingredients Kofta: 1 cup frozen peas, cooked 2 cups carrots, diced, cooked 1 large sweet potato, cooked & mashed Salt & pepper, to taste ¼ cup cashews, chopped 2 tbsp coconut cream or milk Curry: 2 tbsp vegetable oil 1 tbsp RawSpiceBar's garam masala 1 yellow onion, diced 3 cloves garlic, minced 2 inches ginger, minced Salt & pepper, to taste 1 (16 ounce) can whole tomatoes 1-2 cups water or vegetable broth 3 tbsp coconut milk or cream Directions Kofta: Preheat oven to 350F. Add vegetables to blender or food processor to blend. In bowl, combine sweet potato, vegetables, cashews and coconut milk & roll into 1 inch balls. Add balls to oven and cook through, 15-20 minutes. Kofta curry: Add oil and to a skillet on medium high heat. Add onions and cook until golden, 5-6 minutes. Add garam masala, garlic, ginger, salt to taste and stir and cook, 2-3 minutes. Add tomatoes and brown, another 5-6 minutes. Then add coconut cream or milk and broth or water and let cook another 5-10 minutes. Turn off the heat and add the koftas/meatballs to the curry right before serving with yogurt or naan.

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Bhindi Masala Vadouvan

Healthy bhindi masala (Indian okra curry) sauteed with tomatoes and simmered in a French Indian twist of freshly ground vadouvan curry spices . Ingredients 1 tbsp RawSpiceBar's Vadouvan 1 green chili, minced 2 tomatoes, diced 2 onions, diced 2 cloves garlic, minced Vegetable oil, to saute Kosher salt, to taste 1 lb okra Directions 1. Add oil to a wok or skillet. Once hot, add salt, onions and green chile and let cook, 5-6 minutes. Add in vadouvan and stir until fragrant, 1-2 minutes. Remove from heat and keep aside in a plate. 2. Add heavy dose of oil back to skillet. Add the chopped okra and stir-fry until fried and lightly browned. Add the sauteed onion mixture back to the wok and toss, cooking an additional few minutes on medium heat. 3. Add the chopped tomatoes, mix well and cover, cooking about 5-7 minutes. Serve hot with naan, rotis or brown rice & enjoy! Get cooking with freshly ground  vadouvan  or discover freshly ground  Indian spices  in our shop!

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Curry Rice, 4 Delicious Ways

A simple and delicious way to amp up any rice dish with freshly ground curry spices , like vadouvan, garam masala or madras curry powder. Change it up to suit the mood- we love this curry rice with Indian spices or East Asian spices. Ingredients 1 onion, diced 1 tbsp curry spices, like vadouvan , madras curry powder , Malaysian curry powder ��or garam masala 2 tsp vegetable oil 2 cups parboiled rice 4 cups chicken or vegetable broth Kosher salt, to taste Directions 1. In a small sauce pan, add oil on medium-high heat. Add onions and saute until translucent, 4-5 minutes. Add curry spices (like madras curry powder, vadouvan or garam masala spices) with rice and saute until fragrant, 2-3 minutes. 2. Add broth and salt to taste. Bring to a boil over high heat, as soon as it boils turn heat all the way down and cover, 18-20 min, until done, with lid on. Remove from heat and let sit, 5-10 minutes. Serve with fresh or dried fruit like mango, toasted nuts, cilantro or yogurt and enjoy!

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Fenugreek Tea

INGREDIENTS 2 tsp RawSpiceBar’s Fenugreek Seeds 2 cups of water 1/2 tsp grated nutmeg Squeeze of lemon juice Agave nectar or honey Directions Add the water, crushed or ground RawSpiceBar’s Fenugreek Seeds  and nutmeg to a small saucepan. On a low heat slowly bring the water to the boilOn a low heat slowly bring the water to the boil. Simmer for 2-3 minutes, then turn off the heat, add the lemon juice if using, and let steep (sit) for 10- 15 minutes. At this point you can pour through a strainer and drink as it is (it will be luke warm), or you can reheat before straining. Add the honey/agave if using. Enjoy!

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Pumpkin Spice Pancakes

8-10 servings Ingredients 1 cup buckwheat flour 2 tsp RawSpiceBar's pumpkin pie spice 1 1/2 tsp baking powder 2 eggs 1/2 cup pumpkin puree 1 cup unsweetened almond milk 1 tsp of pure vanilla 2-3 tbsp coconut oil Pinch sea salt 1. In a large bowl, combine flour, pumpkin pie spice, baking powder and salt. 2. In a medium bowl, combine beaten eggs, pumpkin puree, almond milk, and vanilla.  Mix dry ingredients into wet until just combined. 3. Heat coconut oil in a large skillet over medium heat. Spoon a dollop of batter and cook, 2–3 minutes per side. Repeat all batches. 5. Serve with toppings like syrup or fruit, if desired, and enjoy!

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Saffron Tea With Ginger & Honey

All you need is freshly ground saffron threads , water & fresh ginger to make this super healthy, refreshing saffron tea. INGREDIENTS 10-12 strands RawSpiceBar’s Saffron Threads 4 cups water 2 inches fresh ginger root, minced 3 tablespoons honey (optional) Dash ground cinnamon (optional) DIRECTIONS Pour 4 cups of water into a pot, add ginger and cinnamon (optional) and bring to a boil. Uncover, turn heat down slightly, add saffron threads , and simmer for an additional 5 minutes. Add honey to sweeten, if desired. Strain tea into 4 cups. Serve and enjoy!

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Pumpkin Spice Vodka

INGREDIENTS RawSpiceBar's pumpkin pie spices 2 inches fresh ginger, sliced 2 ½ cups vodka 2 cups sugar 1 cup water DIRECTIONS 1. In a sealable quart jar, combine RawSpiceBar's pumpkin pie spice with ginger and vodka. Seal and steep for 2 days, shaking twice a day. 2. After 2 days, strain solids and transfer them to a small saucepan with the sugar and water. Bring to simmer and cook until the sugar dissolves, 2 minutes. Let cool. 3. Strain the syrup into the jar with the infused vodka and shake to combine. Serve on the rocks or in your favorite cocktails.

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Dirty Chai Latte

Dirty Chai Lattes are the perfect marriage of tea and coffee. A variation on a traditional masala chai and an espresso-based latte.  Dirty chai lattes are usually made with spiced black tea, with freshly ground spices like green cardamom, cinnamon, cloves, ginger and black pepper. They also contain  a single shot of espresso and steamed milk. Get the dirty chai latte recipe below and just add a shot of espresso using this espresso pulling tutorial or easy instructions here.

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How to Make the Best Saffron Rice

One pinch of saffron threads adds a luxurious, bright, lovely golden color and smell to a pot of steamed saffron rice- we'd eat this daily if we could. Ingredients 2 cups white basmati rice, washed and drained. 3 1/2 cups chicken broth or water 15-20 saffron threads , crushed & soaked in 2 tbsp hot water for 10 minutes Pinch, kosher salt 1 tbsp olive oil 1 white onion, diced Directions: 1. In large pot, add olive oil over medium heat. When oil is shimmering, add onions and brown, 5-6 minutes. Stir in rice, broth, saffron with its water and pinch salt. Bring to a boil over high heat. 2. Once boiling, cover and turn to low heat. 3. Cook on low, 20 minutes and then remove from heat. Let sit for another 5 minutes covered to finish steaming. Fluff with fork, serve & enjoy!

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Chipotle Aioli

Chipotle aioli is beautiful in its spicy, earthy, smoky simplicity. You can go straight mayo and chipotlesor add a bit of tang with sour cream and lime juice. We love this as a spread on sandwiches, burgers, or a dip for fries, chips and veggies. INGREDIENTS 1 tsp RawSpiceBar’s Chipotle Powder   or chipotles in adobo 1 cup mayonnaise 1/4 cup sour cream 1 lime, juice DIRECTIONS 1. Blend all ingredients together until smooth in a food processor or high powered blender. Serve or cover and store as needed!