Indian & Middle Eastern

“I think you travel to search and you come back home to find yourself there.”
― Chimamanda Ngozi Adichie

Indian and Middle Eastern cuisines are very diverse and loved around the world. Who doesn't love a good Indian curry! Different Indian recipes are influenced by the region they derive from, culture, and religion of the people. Vegeterianism is a growing trend in Indian food tradition. There is no other cuisine in the world that has so many delicious vegetarian options!

Middle Eastern cuisine also has much variety. Tabbouleh, pita bread, falafel, and hummus have found their way into Western kitchens and are here to stay. Some commonly used ingredients of the Middle Eastern cuisine are olives, chickpeas, seasame seeds, and parsley.

My favorite Indian & Middle Eastern dishes (More to come!)

Eggplant Curry
Turkish Style Vegetable Casserole

Lebanese Fattoush

Indian Coconut Balls (Nariyal Laddoo)

Indian Stuffed Peppers

Spices and Herbs

Turmeric

Cuisine: Indian, Middle Eastern, Thai, Chinese.
Uses: oven-roasted vegetables, curry, rice, beans. It dyes your food with orangy yellow color! It’s a great anti-oxidant.

Yellow Curry

Cuisine: Indian
Uses: Indian curry, rice, chicken. I absolutely love yellow curry rice dishes made with coconut milk. Yellow curry powder contains a turmeric, which is an natural antioxidant. They say that half a cup of grapes contains as much antioxidants as a teaspoon of yellow curry. We need antioxidants to stay young and healthy.

Ginger

Cuisine: Indian, Asian
Uses: stir fry, curries, baked goods, dipping sauces, green smoothies Ginger gives food a distinct tangy flavor. It has a fresh and spicy flavor. For best results, use ginger root, peel and mince or grate it. Ginger has been used as a natural remedy for many illnesses since the dawn of times. It's believed to help with headaches, nausea, and flu symptoms.

Cardamom

Cuisine: Indian, Middle Eastern, Nordic, European
Uses: baking in Nordic recipes, sweet dishes, rice, teas Cardamom is my personal favorite herb of all times. It transforms the flavor of cakes, breads, and cookies. It adds a distinct sweet flavor to Indian curries.

Cloves

Cuisine: Indian, Middle Eastern, Middle Asian
Uses: pilafs, baking, rice dishes, tea Cloves come in the ground form and as dried flower buds. It has a sweet flavor. It's a widly used herb in Indian cooking. It's also used in variety of breads and spice cakes. Cloves go incredibly well with apples, tomatoes, and beets. 

Coriander

Cuisine: Indian, Greek, Indian, Kazakh, Middle Eastern
Uses: baked bread and rolls, Indian curry, salads, mushrooms. Coriander is full of vitamins and minerals. It also has a very unique ability to improve your digestion and help fight bad breath!

Cayenne Pepper

Cuisine: Indian, Mexican, Caribbean.
Uses: meats, curries, rice, fish- if you like them spicy! Just a pinch is enough. I bake zucchini and squash in the oven and add just a tiny bit of Cayenne pepper to make them more flavorful and spicy.

Cumin

Cuisine: Indian, Mediterranean, African, Latino-American.
Uses: stews, grilling, potatoes, curry, lamb, chicken, rice, beans, fish. I can’t live without this native to Egypt herb. It adds a great flavor to your rice dishes. If you use lemon on your fish, add a little bit of cumin and you will notice a difference in taste: cumin goes very well with citrus.

Ground Cinnamon

Cuisine: Indian, Mexican
Uses: add to your favorite cake batter, pies, rolls, bread, oatmeal, sweet rice, fresh fruit. It goes very well with apples. Obtained from the bark of Cinnamomum trees. It was known in China and Egypt as early as 2000 B.C. Cinnamon was mentioned in the Bible and was used ceremonially (Exodus 30:23, “Take thou also unto thee principal aspices, of pure myrrh five hundred shekels, and of sweet cinnamon half so much, even two hundred and fifty shekels, and of sweet calamus two hundred and fifty shekels”)

Nutmeg

Cuisine: Indian, Caribbean, Middle-Eastern, Japanese
Uses: breads, cakes, rolls, pies, pastries. When you make stews or meat, combine nutmeg with cumin, coriander, and black pepper. It originated in Indonesia. You will just need one pinch to enhance the taste of meats, curries, and fried veggies. The taste of nutmeg will make your apple and pumpkin pies taste like holidays! Add a little bit of nutmeg to your hot chocolate and enjoy!

Black Pepper

Cuisine: European, Indian. It is the third most used ingredient all over the world after water and salt. Originated in India and has a history of at least 4000 years. It is believed to be the oldest spice used in cooking. Pepper used to be so valuable in ancient times that it was used as money!
Uses: in every dish that needs a bit of a kick. Use black pepper to help your body break down fats that you get from meats. It is supposed to help your digestion.

Typical ingredients used in indian & middle eastern cooking

Garam Masala

Garam Masala is a mixture of Indian ground spices used in the cooking of various curries. The composition and proportion of Garam Masala differs from region to region, but most of the time the mix will contain cumin, cloves, cinnamon, peppercorns, and cardamom. You can make your own Garam Masala or buy it at grocery stores.

Coconut Milk

Coconut Milk is used in curries, rice, and desserts. It adds a rich texture to the dish and a hint of coconut. You can buy it in virtually any grocery store.