Kurundu Recipes

Scroll down for a list of great recipes made with Kurundu’s Certified Organic Fair Trade spices!

 

 

Kurundu® Ceylon Cinnamon Apple Cider!Cinnamon Group

Made with True Ceylon Cinnamon, this is apple cider at its best!

·  Lemon rind strips (from 1 lemon)

·  1 tablespoon fresh lemon juice

·  1 gallon apple cider

·  2 tablespoons CocoNatura Sugar

·  20 Organic Whole Cloves

·  5 (3-inch) True Ceylon Cinnamon sticks, halved

·  1 very small pinch of Organic Ginger Powder

·  1/8 teaspoon Organic Nutmeg Powder

·  Additional Ceylon Cinnamon sticks (optional)

 

Instructions: Combine ingredients in a large pot and bring to a boil. Reduce heat and simmer for 20 minutes. Optionally, one may want to sieve the liquid over a bowl in order to remove solids. Whichever your preference, pour the cider into mugs, serving it hot. Garnish with Ceylon Cinnamon sticks for stirring and flavour.

 

 

 

Gingerbread Banana Loaf

This recipe appeared in Metro on September 23, 2013 with the title “Fall fusion: Spicy gingerbread meets sweet banana loaf”. It is loaded with fibres and antioxidants. See Kurundu Health Nut’s notes at the end to make it even better.

 

Ingredients:

  • 1 cup buttermilkKU-smallgroup
  • 2 eggs
  • ½ cup vegetable oil or canola oil
  • 6 very ripe bananas, mashed
  • 1 cup packed brown sugar
  • ¼ cup honey
  • ¼ cup molasses
  • 2 cups bran
  • 3 cups all purpose flour
  • 1 tbsp plus 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tbsp ground dry ginger
  • ½ tsp nutmeg
  • 1 tsp ground cloves
  • 1 cup finely chopped bittersweet chocolate
  • ¾ cup finely chopped candied ginger

 

Directions:

  1. Heat the oven to 325oF. Spray a Bundt pan with baking spray.
  2. In a medium bowl, whisk together the buttermilk, eggs, oil, bananas, brown sugar, honey, molasses and bran. Let sit 10 minutes.
  3. Meanwhile in another medium bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg and cloves.
  4. Once the banana-bran mixture has sat for 10 minutes, add the flour mixture to it and gently stir just until the dry ingredients are moistened. Gently fold in the chopped chocolate and chopped ginger. Spoon the mixture into the prepared pan and bake for 50 to 60 minutes, or until a tooth pick inserted at the centre comes out clean
  5. Let cool for 15 minutes in the pan before turning out onto a wire rack to completely.

 

Notes from Kurundu:

  1. Substitute vegetable oil or canola with olive oil.
  2. Use 1 cup all-purpose flour and 2 cups spring wheat flour.
  3. Find the real bitter sweet chocolate, not the kind you get in the grocery stores. You will taste the difference.

 

 

Ceylon Cinnamon Infused Honey SpreadKU-063

Great on morning toast, Ceylon cinnamon infused honey is a delicious and healthy alternative to other high-fat spreads. Imitate the taste of popular chocolate spreads by adding a touch of chocolate powder. Kids and adults alike love this creation!

Directions:

1. Warm 1 cup of honey by placing it in a water bath, (place a cup full of honey into a larger container of hot water). The temperature of the water should be just hot enough to liquidize the honey. Be especially careful if you are using unpasteurized honey as high heat can destroy important enzymes.

2. Mix a ¼ cup of Ceylon cinnamon powder into the warmed honey. Store in a cool place, but not in the fridge as it will make the honey too hard to spread. Use as needed.

 

Seven Vegetable CurryKU-large2

This is a very traditional dish from Sri Lanka. All your leftover vegetables can be put to good use. A friend of mine (non Sri Lankan) makes it at least once a month and the whole family (including kids) enjoys it. This curry freezes really well. Make a double batch and freeze for another busy day. You can also add pieces of chicken or tofu to increase protein content in the meal.

Ingredients:

  • ½ cup of 7 different coloured vegetables diced into ½ inch cubes (see notes below)
  • ½ cup cashews
  • 1 medium onion chopped
  • 1 tablespoon of oil
  • 1 ½ teaspoon curry powder sweet (or whatever the curry powder your have)
  • ¼ teaspoon turmeric powder
  • 1 inch piece Ceylon cinnamon stick (or cassia cinnamon if that is what you have)
  • 2-teaspoon salt (use Himalayan salt for added nutrition and flavour)
  • 1 ½ cups of warm water
  • 2 tablespoon of coconut milk powder (or ½ can [1 ½ cups] of coconut milk.)
  • 2 green chilli peppers or jalapenos
  • ¼ tsp of cayenne pepper (for extra spiciness)
  • 2 tsp maldive fish
  • 1 sprig curry leaf
  • chicken cut into 1 inch cubes

Directions:

  1. Heat oil in a pot. Add onions and curry leaves (optional) and fry until onions are translucent. (If you are using chicken, add at this time and fry until no longer pink.)
  2. Add all the other ingredients except water and coconut powder and stir for five minutes. (If you are using tofu, add at this time.)
  3. Dissolve coconut powder in 3 cups of warm water and add to the pot. Cook until vegetables are tender, stirring occasionally.

 

Notes from Kurundu:

  1. May we suggest this great combination of vegetables: carrots, turnips, Brussels sprouts, cauliflower, green beans, potatoes and sweet potatoes (do not use potatoes if planning to freeze).
  2. If you like a bit of sweetness, add red pepper. Or, if you prefer a bit of hotness, add a couple teaspoons of Kurundu’s Curry Powder Medium or Curry Powder Hot.

 

Enjoy!

KU-in-row