#spiceblend

Spiced curry leaves powder is a fragrant and useful seasoning mix that can be used to make many dishes taste better. This is a great way to keep curry leaves fresh and make your vegan meals taste better.

Ingredients: 1 cup curry leaves, washed and dried. 3 tablespoons chana dal split chickpeas. 2 tablespoons urad dal split black gram. 2 tablespoons coriander seeds. 1 tablespoon cumin seeds. 1 teaspoon black peppercorns. 1 teaspoon fenugreek seeds. 4-5 dried red chilies. 1 teaspoon turmeric powder. Salt to taste.

Instructions: Heat a pan over medium heat and dry roast chana dal, urad dal, coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, and dried red chilies until fragrant and lightly browned. Remove the roasted spices from the pan and set aside to cool. In the same pan, dry roast the curry leaves until they turn crisp. Allow the roasted ingredients to cool completely. Once cooled, transfer all the roasted ingredients along with turmeric powder and salt to a spice grinder or blender. Grind the mixture into a fine powder. Store the spiced curry leaves powder in an airtight container. Use as needed to flavor dishes like rice, soups, or curries.

Prep Time: 10 minutes

Cook Time: 10 minutes

Bursting with flavor, these Paleo Curry Meatballs are free of gluten, paleo, and Whole30 approval. The meal is flavorful and filling thanks to the blend of spices and creamy coconut sauce.

Ingredients: 1 lb ground beef or turkey. 1/2 cup almond flour. 1/4 cup coconut milk. 2 cloves garlic, minced. 1 tbsp curry powder. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp turmeric. Salt and pepper to taste. 2 tbsp coconut oil. 1 can 14 oz diced tomatoes. 1/2 cup coconut cream. Fresh cilantro leaves for garnish.

Instructions: In a large mixing bowl, combine ground meat, almond flour, coconut milk, minced garlic, curry powder, cumin, coriander, turmeric, salt, and pepper. Mix until well combined. Form the mixture into small meatballs, about 1 inch in diameter. Heat coconut oil in a skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Add diced tomatoes and coconut cream to the skillet. Stir gently to combine, and then cover the skillet with a lid. Simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened. Garnish with fresh cilantro leaves before serving. Enjoy your Paleo Curry Meatballs!

Prep Time: 15 minutes

Cook Time: 25 minutes

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Bring a burst of flavor to your kitchen with Homemade Piri Piri Seasoning that’s easy to prepare and packed with spice. Created for everyday use, this blend from Namakwali enhances everything from fries to marinades with its rich, tangy heat. Try it today and give your home-cooked dishes a bold, irresistible twist.

This guaranteed moist and juicy roasted chicken is seasoned with a blend of spices and roasted with lemon and onion to infuse flavor and moisture into the meat. Perfect for a comforting family meal or special occasion dinner.

Ingredients: 1 whole chicken about 4-5 lbs. 2 tablespoons olive oil. 2 teaspoons salt. 1 teaspoon black pepper. 1 teaspoon garlic powder. 1 teaspoon paprika. 1 lemon, halved. 1 onion, quartered.

Instructions: Warm the oven up to 425F 220C. Turn the chicken over and rinse it all over. Then, use paper towels to dry it off. Make sure the chicken is evenly covered with the olive oil, salt, pepper, garlic powder, and paprika. Squeeze the lemon halves over the chicken, and then put them inside along with the onion quarters. If you want even cooking, you can tie the legs together with kitchen twine. Toast or bake the chicken with the breast side facing up in a pan. If you stick a knife between the leg and thigh and try to pull out some juices, the meat should be 165F 75C inside. Roast it in a preheated oven for an hour to an hour and fifteen minutes. After taking the chicken out of the oven, let it sit for 10 minutes before cutting it up. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 75 minutes

Melomakarona are richly flavored traditional Greek Christmas honey cookies. They're made with semolina, olive oil, and a delicious spice blend. Baked to golden perfection, the cookies are dipped in a fragrant honey syrup and topped with crunchy walnuts.

Ingredients: 3 cups semolina. 1 cup all-purpose flour. 1 cup olive oil. 1/2 cup orange juice. 1/4 cup cognac or brandy. 1/2 cup sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground cloves. 1/4 tsp ground nutmeg. Zest of 1 orange. 1 cup finely chopped walnuts. For the syrup:. 1 cup honey. 1 cup water. 1 cup sugar. 1 cinnamon stick. 3-4 whole cloves. Zest of 1 orange.

Instructions: Preheat the oven to 350F 175C. In a large bowl, mix the semolina, flour, sugar, baking powder, baking soda, ground cinnamon, ground cloves, ground nutmeg, and orange zest. Add the olive oil, orange juice, and cognac to the dry ingredients. Mix well until a dough forms. Take small portions of the dough and shape them into oval or oblong cookies. Place them on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-25 minutes, or until the cookies are golden brown. While the cookies are baking, prepare the syrup. In a saucepan, combine the honey, water, sugar, cinnamon stick, whole cloves, and orange zest. Bring to a simmer and let it cook for 10-15 minutes until the syrup slightly thickens. Once the cookies are out of the oven and still hot, dip them into the warm syrup, making sure to coat them completely. Allow the cookies to soak in the syrup for a minute or two. Remove the cookies from the syrup and place them on a wire rack to cool. While the cookies are still slightly wet, sprinkle chopped walnuts over the top, pressing them gently to adhere. Let the cookies cool completely and absorb the syrup before serving.

Prep Time: 30 minutes

Cook Time: 25 minutes

With this Keto Grilled Carne Asada recipe, you can enjoy tender, flavorful steak without giving up taste or your weight loss goals. It's a tasty dish that's perfect for any event because it's marinated in a zesty mix of lime, garlic, and spices.

Ingredients: 2 lbs flank or skirt steak. 1/3 cup soy sauce or tamari. 1/4 cup lime juice. 4 cloves garlic, minced. 1/4 cup olive oil. 1 tsp cumin. 1 tsp paprika. 1/2 tsp chili powder. Salt and pepper to taste.

Instructions: Put olive oil, cumin, paprika, chili powder, salt, and pepper in a bowl. Add the minced garlic and mix them together. Pour the marinade over the steak and put it in a plastic bag that can be closed again or a shallow dish. Make sure that the steak is coated all over. Put the mixture in the fridge for at least two hours, or better yet, overnight for the best results. Warm the grill up to a medium-high level. Take the steak out of the marinade and throw away the extra marinade. Grill the steak for 6 to 8 minutes on each side, or until it's done the way you like it. Wait five minutes before cutting. Cut the steak across the grain and serve it hot.

Prep Time: 10 minutes

Cook Time: 15 minutes