Recipe Inspiration

In a medium-size pot, bring water to a boil.

Stir in the spices, cover, and simmer over low heat for 5 minutes.

Stir in the pre-brewed coffee.

Meanwhile, in a saucepan, heat milk until almost boiling.

Strain the coffee through a fine mesh strainer covered with cheesecloth into the milk.

Add sweetener, stir, and serve in mugs

Mix the dry spices, salt and pepper on a plate. Lightly coat the fish fillets in the dry spice mixture.

Leave to sit for 5-10 minutes so the spices sink inches.

Heat a frying pan with oil and fry the fish for 1-1/2 minutes on each side.

Preheat the oven to 450.

Peel and chop the vegetables.

Put all the vegetables into a bowl, add the coriander, turmeric, curry powder, cumin, salt and pepper. Add the oil and toss to coat.

Spread the vegetables on a baking sheet in a single layer.

Roast for 20 minutes, or until just tender.

Put into a bowl and toss with freshly grated ginger.

Serve warm or at room temperature.

Veg slices (Carrot, onion, capsicum, Lettuce, Kashmiri Chilli, Broccoli & Tomotto)

Oil, lemon juice, pepper powder, cumin powder, salt chilli flakes, ginger paste, cloves & Coriander leaves all mix well in one container

All vegetables slice mix well one container with add spice gravy

Boil the cauliflower florets in water adding a little salt and turmeric powder

Cook the cauliflower, drain the water and keep aside

Red and green bell peppers into bite size pieces and keep aside

Heat oil with add cumin seeds and chopped ginger and garlic and saute

Add the sliced onion and a little salt and saute till the onion becomes translucent

Add the slit green chilies and tomato puree and saute till the tomato pure evaporates

Add turmeric powder, coriander powder, chilli powder and mix well

Now add the bell pepper pieces and the cooked cauliflower florets

Saute till the cauliflower florets are well coated with the masala

Add finely chopped coriander leaves, freshly crushed black pepper and the lemon juice

Mix well and stir over high flame