Indian Honey Soaked Cake with Rosewater and Coconut

Indian Honey Soaked Cake I Boxofspice

I come to you with yet another Indian cake. As you have heard me mention on this space before, there is no such thing as an Indian cake. Or so I thought. And I’m not the only with this preconception. An Indian friend called while I was making the cake and she too was shocked that there was such a thing as an Indian cake. Apparently there is a bakery in Bangalore called Iyengar’s bakery and it is their signature cake. I have been to the city of Bangalore when I was very little. I only have moms word that I did, since I remember nothing of it. It is supposed to be a beautiful city and these days a hub for IT professionals.

I just love the preparation of any recipe. Looking up how other people were making it, if at all, going in search of the ingredients and then the cutting, chopping, mixing, pouring, whisking. I so love it all.

So this cake was no different. After working out how I needed to make it, I went to one of my favorite grocery stores here in The Netherlands called marqt. They have the most wonderful produce and organic goods.

And I found these beautiful large coconut flakes. I could eat coconut in just about any form. It is absolutely one of my favorite things and it is such a pleasure to share the love of it with my guy. And the large flakes have that extra wow factor too!

AND, so here it is and it is so so sooo good. And deliciously simple too. I was a little skeptic of all that drowning of the cake in the honey syrup but seriously, the moist goodness is incredible and that sweet scent and flavor of the rose water, intoxicating.

I was lucky to find these large thin coconut flakes but you could just the regular dessicated kind. And if you would like (this is optional) add some wonderfully dried fruit along with the coconut. Another round of drenching the cake and you are ready to go!

This recipe is adapted from a blog I’m loving right now, from the talented Asha of Food Fashion Party.

Indian Honey Soaked Cake I Boxofspice

Indian Honey Soaked Cake I Boxofspice

Indian Honey Soaked Cake I Boxofspice

Indian Honey Soaked Cake I Boxofspice

Indian Honey Soaked Cake I Boxofspice

Indian Honey Soaked Cake I Boxofspice

Indian Honey Soaked Cake I Boxofspice

Indian Honey Soaked Cake I Boxofspice

adapted from here

for cake
2 cups all purpose flour
1 tbsp baking powder
1/2 cup dessicated coconut + 1/2 cup for decoration
4 large eggs
250 grams butter
180 grams sugar
4 tbsp milk
1 tsp vanilla extract
handful of dried fruits for decoration (optional)

for the honey rosewater syrup
1/2 cup honey
1 1/4 cups water
50 grams sugar
1 tbsp rosewater

to prepare
In a pan heat the sugar and, honey and water. While mixing, bring to a boil. Once it comes to a boil, lower the heat and continue mixing for a few minutes. Turn off the heat, let cool for another few minutes and then add the rosewater. Mix well and set aside.

to prepare
Preheat oven to 350°F/175°C. Butter and flour a cake tin. Mine is a round 7″ shape.

In a mixing bowl, whip the butter till light and fluffy. Add sugar a little at a time and whip well.
Add one egg at a time and beat well to mix. Mix the dry ingredients well with the butter egg mixture. Whisk till the batter forms and mixes evenly. Add the milk a tablespoon at a time and continue to mix. Lastly add the vanilla extract.

Bake the cake for 40-50 minutes. Once a skewer comes out clean from the center, your cake is done.

Let the cake cool for about 20 minutes. You want the cake completely cooled before soaking.

Pierce the cake with skewer randomly and soak the cake, with 3/4 of the honey rosewater syrup. Top the cake after soaking with some shaved coconut, or just plain dessicated coconut. Top with some dried fruits (optional), Once you have decorated the cake, pour the remainder of the syrup.

This cake is gorgeous the next day, once the syrup has permeated every little bit of the cake!




Marble Cake

marble cake I boxofspice

My mom, for me is the worlds best cook. But she never quite was into baking. Or maybe that was because, growing up in India and at that time, no one really made cakes at home. It was much more a western thing. After all we have such an amazing plethora of Indian desserts.

It could also be that we didn’t have an oven back then. And when we did buy one, it was one of those really small puny looking things and it was a wonder anything good came out of there. But sometimes when mom felt like it, it did.

Till today the fragrance of cake is not complete unless it has vanilla in it. That for me epitomizes cake. If vanilla wafted up to my nose I knew it was going to be a special day! Mom hated the after smell left behind in a cake because of eggs, so we were treated to an extra amount of vanilla essence. The cakes were always simple pound cakes but they were so ridiculously delicious.

This cake too is very very simple. Putting it together takes a little time but it is extremely simple. I love marbling, because it gives that little bit of dimension and makes it a little bit more special. You will need to go in a swirl in the batter to your hearts content. I was a little too cautious so I didn’t get enough marbling. Tip: don’t be afraid and mix away!

marble cake I boxofspice

marble cake I boxofspice

marble cake I boxofspice

marble cake I boxofspice

Both cake batters are prepared exactly the same with slight adjustments only.

adapted slightly from here

for the mocha buttercream
3 cups butter, at room temperature
4 cups powder sugar
6 tbsps cocoa powder
2 tbsps espresso coffee dissolved in 2 tbsps of hot milk
1 tbsp vanilla extract

to prepare
Whisk together the butter and the sugar till it is smooth and is fully incorporated. Add the cocoa powder and continue to whisk. Lastly add the vanilla extract and the espresso mixture and mix well. Set aside.

for vanilla cake batter
115 grams butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1/2 cup milk
1 tsp vanilla extract
1 1/3 cups cake flour
1 1/2 tsps baking powder
1/4 tsp salt

for chocolate cake batter
115 grams butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1/2 cup milk
1 tsp vanilla extract
1 cup cake flour
3/4 cup cocoa powder
1 1/4 tsps baking powder
1/4 tsp baking soda
1/4 tsp salt

to prepare
Preheat oven to 175°C/350°F.

Whisk the butter till light and fluffy. Add the sugar and continue whisking till smoothly incorporated. Add eggs, one at a time, blend until mixed and scrape bowl as needed.

Mix together the milk and vanilla in a separate bowl.

In a big bowl, mix the dry ingredients. Add this to the butter mixture, alternating with the milk mixture. Start and end with the dry ingredients.

Butter and flour three 7 inch pans. Pour a ladle of each batter. (mine took 2 ladle fulls for each baking pan). And then go to town with the swirling.

Bake each cake for 20-25 minutes or till a skewer comes out clean when you pierce the cake with it in the center.

to put together
Lay one layer on a plate or cake stand and spread 1/3 of the buttercream on top. Add next layer and repeat. Lastly spread the buttercream on the sides and level out with a spatula. Decorate and pattern as you desire.

Refrigerate for about an hour so that the buttercream sets on the cake.



Jal Jeera / Spicy Cilantro Mint Thirst Quencher

jal jeera I boxofspice

It is Holi today. The festival of color. Like some of the festivals in India, this one too is is about the good winning over evil. And we celebrate it in India with what we love most, food. Every festival has its own traditions with food in India and Holi is no different. Today I am going to make a drink that is happily drunk in gallons on this day. It’s a drink that is also used as a filling for a popular street food called gol-guppas, but that is for another post!

On Holi you are supposed to wear white clothes so that everyone can see all the colors that fall on you. The dry, the wet, the sticky, all sorts of colors. Mostly people go from house to house meeting and covering anyone that comes in their paths with color. And when someone doesn’t want to take part, they are dragged out. And its all in good fun.


When someone comes to your home to greet you with color, and after everyone has doused each other with color, its customary to offer the person, Holi sweets and drinks. And so it carries on till around midday when everyone sort of has had enough. And then comes the wonderful lazy lunch in the sun.

Growing up I of course loved Holi. My dad was not a fan just because it didn’t appeal to the inner barbarian in him! I do have to admit, it is a rough festival. Some people more enthusiastic than the other. But we didn’t care as kids. I mean what’s not to like about a festival where you get to hide and attack grownups and kids alike with water balloons and water pistols and throw color indiscriminately at all and sundry?! I think the only thing that marred our fun was because Holi almost always comes bang in the middle of the final examinations. That used to be a bummer. You play and play and play till you wanted to drop. Then came the shower and after that the most delicious lunch. Now eating lunch in the warm sun, after taking the longest shower, with the thought of impending nose diving into the books to study, could only lead to one thought. Unhappiness. Oh how delicious it would be to sleep after this glorious day, we would think? But it invariably was not to be.

Now Jal Jeera which literally means cumin in water is like a heavenly glass of liquid. When it is hot outside and your throat is parched, this is the drink you want. It is sometimes topped with boondi, which are deep fried chickpea flour balls. You can add some fried peanuts to the left over boondi and eat as a snack. To me this drink was like a meal in itself. Divine. And very healthy.

jal jeera I boxofspice

jal jeera I boxofspice

jal jeera I boxofspice

jal jeera I boxofspice

for the boondi (optional)
1/2 cup fine chickpea flour
1 tbsp vegetable oil
pinch of salt
1 cup water + more if needed

to prepare
Prepare a wok with enough oil for deep frying. Let the oil get very hot on high heat.

Put the chickpea flour in a bowl and slowly add the water. Don’t add the water all at once. Once the consistency of the batter is as shown in picture above, you can go ahead and add the oil and the salt.

Test if the oil is hot enough by dropping a little bit of the batter in. If it sizzles and rises to the top, your oil is ready. Reduce the heat to medium.

Take a slotted spoon and position it over the oil. Take a spoonful of the batter and pour it on the slotted spoon whilst rubbing the batter into the slotted spoon in a circular motion. You will see how droplets of the batter fall into the batter. Let fry for a minute til you see them turn a golden yellow.

Remove and place in a bowl which is lined with kitchen towels. This will absorb the additional oil. Your boondi is now ready.

for the jal jeera
1 cup tightly packed cilantro leaves
1/2 cup loosely packed mint leaves
1 green chili
1 1/2 tsps powder of dry roasted cumin
1 tsp black salt
1 tsp amchoor (mango) powder
1 tsp chaat masala
juice from one lime
2 cups of water
salt to taste
1 tbsp boondi (optional)

to prepare
Place the cilantro, mint, lime juice, chili and salt in a blender and blend till smooth.

To this mixture add all the dry ingredients. Mix well and strain through a fine sieve.

Add another glass of water to this mix.

Take a tall glass, fill it with ice, sprinkle the boondi generously and then pour the green juice (the jal jeera) on top. Sprinkle some additional chaat masala on top and serve immediately.




Kerala Fruit Cake

Kerala Fruit Cake I Boxofspice

This post is about a cake that is Indian. Now I am Indian and we have a staggering variety of food but we don’t really makes cakes. I mean we have a ton of Indian sweets but no real cakes. So I was surprised when I heard about this cake. Now it is meant to be made around Christmas and therefore I’m guessing (because I tried to find where its origins may lie), its an import from Europe. This is a cake you need to prepare for, at least a month ahead. Why you ask? Because it has dry fruits and nuts in it that need soaking in rum a month in advance. Did your eyes light up like mine did when you read that?! Now I am not much of a drinker. In fact I can get drunk on a glass of wine.. oh yes I’m a cheap date! I eat really little too! hehe. So, I was saying, I’m not much of a drinker but when you talk about liquor in desserts you’ll have me running to get a bite. :)

I like how you have to prepare in advance for this cake. I love love love the whole preparation part of cooking or baking. This is a rich cake and I read some people start on it in November and then once the cake is made, make holes in it and every few days till Christmas arrives, soak it with the rum again! How wonderful is that? Now I haven’t done that with this cake because, ehm… I was likely to get drunk on a slice! But I did soak the fruit and nuts for a month. Gave it a shake every now and then and couldn’t wait to get the rum drunk fruit in the cake. :)

The name of the cake comes from the South Indian state of the same name. Kerala is supposed to be beautiful and its back waters are famous. It’s been a long time desire to go there one day and I hope it happens but for now I find satisfaction in making something from there.

I don’t fully agree obviously that this cake is only good at Christmas time. I think it made a perfect Valentine gift. It sure is advantageous to get some liquor in your honey’s tummy! ;)

Kerala Fruit Cake I Boxofspice

Kerala Fruit Cake I Boxofspice

Kerala Fruit Cake I Boxofspice

Kerala Fruit Cake I Boxofspice

Kerala Fruit Cake I Boxofspice

Kerala Fruit Cake I Boxofspice

Kerala Fruit Cake I Boxofspice

for soaking
1/4 cup pistachio
1/4 cup cashews
1/4 cup pecans
1/4 cup almonds
1/4 cup dried strawberries
1/2 cup mixed golden and black raisins + prunes
6 dates
6 apricots
1 1/2 cups dark rum

to prepare
Chop all fruit and nuts roughly and put in a jar. Pour the rum over the fruit. Make sure they are all drenched with the liquor. Cover jar and leave in a cool dark spot for a month.

for the caramel sauce
1 1/4 cup granulated sugar
3/4 cup hot water

to prepare
In a non stick deep pan, melt the sugar on medium fire. Do not be daunted by the task of making caramel, it really is very simple. You need to stir the sugar every now and then. It will first form clumps and then start to melt. At this point do not leave it for a second and stir continuously. Once there are no lumps, add the hot water. Be careful as the sugar will sputter because of how hot it is. The sugar may become lumpy but continue to stir, lower the heat to low and let it melt in the water. Once its a smooth mix, turn of the heat and set aside to cool.

for the cake
2 1/2 cups flour
240 grams soft butter
1 cup sugar
2 tsps baking powder
1 tsp baking soda
1/2 tsp ginger powder
1/2 tsp cinnamon powder
1/4 tsp clove powder
1/4 tsp nutmeg powder
1/2 tsp salt
3 eggs, separated
2 tsps vanilla extract
1/4 cup hot water

to prepare
Preheat oven to 350°F/175°C.

Sieve the dry ingredients, the flour, baking powder and soda, spices and salt twice and set aside.

Beat the butter with the sugar till light and fluffy. Add the egg yolks only one by one. Add the vanilla extract and the cooled caramel sauce and mix till it is smooth creamy mixture.

Add the 1/4 cup hot water to the pan in which you made the caramel sauce. Let any left over caramel dissolve into the water and then pour this mixture into the butter-egg mixture. Mix again. Slowly add the dry ingredients and blend in.

Drain the rum soaked fruits and nuts. Don’t throw away the rum left over.

Fold in the fruits and nuts into the batter.

In a separate clean bowl, whisk the egg whites till soft peaks form. Fold in the egg whites gently.

Pour the batter into the prepared cake tins or bundt form and bake in the oven for 50 – 55 minutes or till a wooden skewer comes out clean.

Let cool completely before pouring the leftover rum on the cake.

Ferrero Rocher Cake

ferrero rocher cake I boxofspice

My last post was anything chocolate, which I associate with Valentine’s day. Since I’ve never really celebrated this day, I guess my knowledge is coming from television and advertisements which are inundated with the red hearts, and pictures of shiny beautiful couples who seem madly in love. Ugh…

I have promised myself a cliched Valentine. I just am going to do it! I started with the Apple Crumble which I know my guy loves. Easy! But what is a day like this (as I am reminded everywhere I go) without the chocolate. And as I know he may not appreciate it too much, ehm… this one is for me. I was never much of a chocolate lover but these days I can’t get enough of it. I allow myself one piece of chocolate every day. It’s good for health of course… :)

This cake follows my love affair with hazelnuts. I think its the most gorgeous combination. And, in my present state of mind (feeling naughty?) I can’t get enough of it.

And what an easy cake this is. And it looks magnificent doesn’t it? It literally is slapping stuff together. You can make this. And girl, eat it for you. Don’t wait for your guy to buy  you chocolates, make this cake! Put the chocolate in your mouth, pour the chocolate on the cake or… (hehe)

Let’s get started. <3 <3 <3

ferrero rocher cake I boxofspice

ferrero rocher cake I boxofspice

ferrero rocher cake I boxofspice

ferrero rocher cake I boxofspice

ferrero rocher cake I boxofspice

ferrero rocher cake I boxofspice

ferrero rocher cake I boxofspice

for cake
100 grams hazelnut flour
120 grams cake flour
210 grams brown sugar
3 tbsps cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 eggs
1/2 cup milk
90 ml coconut oil
1/2 cup freshly brewed coffee
2 tsps vanilla

to prepare
Preheat oven to 175°C/350°F.

Grease and flour a baking pan.

Grind the hazelnuts till very fine. (Tip: to prevent the oil from separating, add 2-3 tablespoons of the sugar from the recipe to grind along with the nuts).

Mix all the dry ingredients except the sugar. Whisk the sugar with the eggs till light and fluffy.

Now add the wet ingredients into the dry ingredients. Pour the batter into the prepared pan and make for 35-40 minutes or till your tester comes out clean. Rotate the pan halfway through the baking. Let cool completely.

for cream in between the cake
200 grams soft butter
200 grams dark chocolate
200 grams milk chocolate with hazelnuts
100 grams hazelnut wafers, broken roughly ( you can also use vanilla wafers)

to prepare
In a double boiler melt the chocolates. Bring to room temperature once melted. Add the butter and whisk till everything comes together. Add the broken wafers and fold in.

for ganache
200 grams dark chocolate
100 grams milk chocolate
50 grams butter
100 ml creamferrero rocher chocolates to decorate

to prepare
Melt the chocolates and the butter in a double boiler. Mix in the cream.

to put the cake together
Once the cake is completely cooled down, slice it in half with a sharp knife. Don’t fret if its not neat, you wont see anything of it once we pour the chocolate on top!

Spoon the cream for the layer on top of one of the layers of cake. Spread evenly and place second layer of cake on top. Press down gently and place in the refrigerator for 30 minutes to set.

Take out the cake after 30 minutes and pour the ganache on top.

Place the Ferrero Rocher chocolates on top as you like and however many you like.

Slice and place in mouth!!!



Apple Crumble with Pecans

Apple Crumble with Pecans


Apple Crumble with Pecans


SO Valentine’s Day is coming up. Oh yay! to all the forced pressure. I think I’ve ranted enough about how much I hate this stupid day. Don’t get me wrong I love getting gifts from the love of my life, but not if he is tied down and I’m holding a gun to his head. What fun is that?

Checking the hard disks of my brain to sift through all the trivia collected over years and years to see if I ever had a Valentines… nope I’m coming up with nothing. What does it mean? Does it mean I”m so sad that no one has ever done anything for me? Or does it mean I have terrorised each and every man that came along to never dare to do that? Or does it really really mean I’m not pretty enough? Hmm… since I clearly don’t consider myself sad, not much of a frightening person either (ok maybe a tad) or not pretty enough ( I do love myself.. hehe) I guess I have somehow managed to dodge this wonderfully red day!

Maybe for this reason alone I must experience it. Right? I do feel a bit naughty for trying something that I clearly am not a fan of and I am rubbing my hands in glee while I put on all the red stuff I have!!! Since my man is also not into the V day, I must lure him into my sweet sweet trap! Buhahahahahaha!

I’m going to pamper him… said with pouty lips! So here we go with some sweet treats and some not this month. Some will surprise him and some will be his faves. <3

I decided to start with a treat he will surely love. Slam dunk!

Apple Crumble with Pecans

What an amazing crumble this is! Buttery apple-y deliciousness. And, it is soooo easy to make.

Apple Crumble with Pecans

Apple Crumble with Pecans

Apple Crumble with Pecans

adapted from aller hande

4 apples (any kind will do. peeled cored and sliced)
300 grams all purpose flour
220 grams light brown sugar
300 grams butter (cold)
1 tbsp pumpkin spice
100 grams pecans (roughly chopped)
3 eggs
1 tsp vanilla essence
1/2 tsp salt

to prepare
Preheat the oven to 170°C/340°F.

Mix 100 grams sugar and 100 grams flour in a bowl. Cube 100 grams of the cold butter and with the pumpkin spice and salt, mix in with the flour and sugar. Knead with your fingers till you get a crumbly mix. Mix in the chopped pecans. Cover and put aside in the refrigerator. (This is the crumble part of the apple crumble)

Whisk the rest of the sugar and the eggs till you get a light and fluffy mix. In the meantime, melt the rest of the butter in a pan. Let it cool first and then mix it into the egg mixture. Sieve the rest of the flour on top of this mix and fold in with the vanilla essence.

Line a rectangular or square baking dish with baking paper and pour in the batter. Place the sliced apples on top of the batter covering it completely.

Now scatter the crumble mix on top of the apples. Again it should cover the whole area. You should not be able to see the apples.

Bake in the middle of the oven for around 50-55 minutes or till the top is nicely golden brown.

Serve warm or when cool. Either way is delicious!


Kadhi / Buttermilk and Chickpea Flour Curry with Red Onion and Kale Dumplings

Kadhi I Buttermilk and Chickpea Flour Curry with Red Onion and Kale Dumplings

I visited an Indian friend this past weekend in a city south of me. We don’t know each other a long time but it is always so much fun with her. She is mad, crazy like me! It is so relaxing to be around people that you don’t have to watch your words with. We were supposed to meet somewhere between where I live and she does but the bitter cold got to my friends lazy Indian bones and she decided to lure me to her house (considering that I have the laziest Indian bones too!) with a home cooked Indian meal.

She didn’t have to say much more. I would go to the ends of the world if I could get a home cooked, delicious Indian meal! And she does cook well. I know this from a previous time, so I had tasted the goods before!

She served me something that mom used to make a lot when I was growing up. And I used to hate it! But with my new found love for food, I did not go all sulky at the thought of eating something that clearly I had bad memories about. That in itself is a thing to be proud of if you are me.

Kadhi I Buttermilk and Chickpea Flour Curry with Red Onion and Kale Dumplings

The dish in question is called kadhi and it is a dish that is specific to a state in India called Gujarat. Of course like most dishes in India, you go to a different part of the country and it is made entirely differently. That is the most wonderful thing about India. How varied it is. Kadhi is made from sour yoghurt or buttermilk and chickpea flour. It is infused with a ton of spices and usually will contain dumplings which are generally made just with chickpea flour (or at least that’s how mom made them). It really is a delicacy in India.

And the way Shalini, my friend made it was delicious!

Kadhi I Buttermilk and Chickpea Flour Curry with Red Onion and Kale Dumplings

Mom’s recipe had to be revisited, since I love her cooking, and for any future I-want-to-put-this-on-my-blog occasion, I called her and got her version. I couldn’t imagine that if I had her kadhi now, that I would still hate it. And then I wrote it down and left it for another time, only to hear that while Obama visited India, he was served kadhi!!! When the universe gives you a sign to do something, you do it!

I have changed up mom’s recipe a little bit and mine is very different from Shalini’s, but it is delicious. And if you like chickpeas or anything related to chickpeas AND spicy curry, this is your recipe.

Kadhi I Buttermilk and Chickpea Flour Curry with Red Onion and Kale Dumplings

Kadhi I Buttermilk and Chickpea Flour Curry with Red Onion and Kale Dumplings

for the curry
3 cups buttermilk
4 tbsps chickpea flour (besan in hindi)
3 cups water
1/4 tsp asofetida
1/2 tsp turmeric
1 tsp red chili powder
salt to taste
1 tbsp oil

for the first tempering
1/2 tsp fenugreek seeds
1 tsp oil

for the second tempering
1 tsp cumin seeds
15-20 dried curry leaves (if they are fresh 4-5 will be ok)
4-5 whole dried red chilies
1 tsp oil

for the dumplings
1 cup chickpea flour
2 cups kale, washed and chopped
1 medium red onion, chopped
2 green chilies, chopped
1/2 tsp turmeric
1/2 tsp red chili powder
pinch of black nigella seeds
pinch of ajwain seeds
pinch of baking soda
1 tsp salt
oil for deep frying

to prepare
In a mixing bowl whisk the buttermilk and chickpea flour till completely smooth. Make sure there are no lumps. You can sieve the mixture if you cant get rid of some of the tiny lumps. mix in the turmeric and the red chili powder and salt. Keep aside.

In a pan (I did it in a dutch oven), heat the oil and add the asafoetida. Let it heat up for around a minute and then add the buttermilk chickpea flour mix and on high heat bring to a boil while stirring continuously stirring. Reduce the heat to low and let simmer for 10 minutes.

While you let the curry simmer, you can prepare the dumplings. In a wok heat enough oil to deep fry the dumplings. The oil needs to get very hot. While the oil heats up, in a mixing bowl, mix all the ingredients and pour enough water for it to come together. The mixture should not be runny. To test if the oil is hot enough, drop some of the dumpling mix into the oil. If it sizzles and rises, the oil is ready.
Pour, with the help of a spoon, small amounts of the mix into the hot oil. Fry each lot for a few minutes or till the dumplings take on a nice dark brown coloring. We need it to be cooked through and through. Once done, place on a plate lined with some kitchen towels to soak up any excess oil.

In a separate small pan, heat the oil for the first tempering and add the fenugreek seeds once the oil is a bit hot. As soon as the seeds start turning color, take off heat and pour into the curry mix. Let the curry cook for another 10 minutes.

For the second tempering, heat the oil and thrown in all the other ingredients. As soon as the cumin seeds begin to sputter, take off heat and pour into curry mix. Cook the curry again for 10 minutes and then add the dumplings.

Adjust the salt as needed and serve with hot basmati rice or naan.