Spice-Flavored Stewed Apple

Here is one tasty treat for dessert lovers of all ages.  I have made Spice-Flavored Stewed Apple dozens of times for family and friends with rave reviews using one of the most unique honey-tart flavored apples in the United States: the delicious Jona Gold apple of New York State!

Stewed Apple with Cardamom

Spice-Flavored Stewed Apple  (Sev)

Serves 6

2 pounds Jona Gold apples
6 cups cold water
6 green cardamoms
½ teaspoon black peppercorns
1 cinnamon stick
6 cloves
1 bay leaf
½ cup brown sugar

Remove the skin from the apples and cut into ½-inch pieces.

In a large pot, add the water, apples, cardamom, cinnamon, cloves, black pepper, bay leaf, and brown sugar. Cover and boil over medium heat for 6-7 minutes until tender.

Cool and transfer to serving dish.  Serve in small dessert bowls topped with a scoop of vanilla ice cream or whipped cream.

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Let’s Curry!  Discover and share my healthy repertoire of authentic, delicious, and easy-to-prepare recipes of diverse flavors with your friends from my cookbooks Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.

 

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Healthy Cream of Wheat (Upuma)

Every country has its signature semolina, farina, or cream of wheat breakfast dish.  Simple to make and ever so popular in South Indian homes and restaurants, upuma is served for breakfast, lunch, tea, and dinner and always accompanied with coconut chutney and spicy lentils (sambar) or cilantro flavored tomato chutney.  You can also prepare upuma with your favorite vegetables such as bell peppers, carrots, peas, coconut, cauliflower, and even squash.  Always use coarse semolina to prepare this delicious, healthy meal!

South Indian Upma

Cream of Wheat (Upuma)

Serves 6

1 pound coarse semolina
¼ cup corn oil
½ teaspoon black mustard seeds
1 tablespoon split black beans (urid dal)
½  cup raw, unsalted cashew nut pieces
2 medium onions, peeled and chopped fine
¾-inch piece fresh gingerroot, peeled and chopped fine
2 small green chilies, chopped fine
¼ teaspoon asafoetida
Salt to taste
4 cups water
2 tablespoons clarified butter (ghee)
¼ cup fresh cilantro leaves, chopped fine

Heat the wok over high heat.  Add the cream of wheat and roast over medium heat, stirring constantly as it changes color to a light golden brown.  Transfer to a pan and set aside.

Heat the oil in the wok over high heat.  Add the mustard seeds and sauté over medium heat for 2-3 minutes until the seeds start popping.  Add the black beans and cashew nuts and sauté for 2-3 minutes until they turn golden brown.  Add the onion, ginger and green chili and stir thoroughly for 3-4 minutes until the onions turn soft and golden brown.  Add the asafoetida and stir thoroughly for a few seconds.

Add the cream of wheat and salt and mix thoroughly for 2-3 minutes.  Stir in the water and mix thoroughly for 2-3 minutes until cream of wheat is cooked and most of the water has evaporated.  Add clarified butter and cilantro leaves and stir thoroughly.  Remove and serve  with tomato chutney or lentils and eggplant.

 

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Let’s Curry!  Discover and share my healthy repertoire of delicious, and easy-to-prepare recipes of diverse flavors with your family and friends from my cookbooks Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.

 

 

Turmeric-Flavored Lentil Soup

Legumes or dried beans and peas (dals) are not only highly nutritious, but extremely rich in protein and potassium and are a part of the culinary traditions of many countries.  In India the generic name for all members of the dried pea and bean family is dal.  Easily digested, dals contain enzymes, fiber, minerals, and vitamins and is an accompaniment of almost every Indian lunch.  The repertoire of dal dishes is indeed extensive, from liquid soups and thick purees, stews, fried appetizers, crispy pancakes and crepes, sauces, and chutneys to sprouted salads and delicious sweetmeats.  

Always wash legumes four or five times under cold running water prior to cooking.  Some varieties of legumes should be soaked overnight to tenderize and save cooking time.  Dal is always prepared in combination with pungent herbs and spices, such as garlic, ginger, onion, black pepper, chilies, mustard seeds, asafoetida, cumin, coriander, turmeric, fenugreek seeds, onion seeds, salt, and oil or clarified butter to enhance digestion.  The seasoning technique (baghar or tarka) is always the same.

Here’s one feel-good turmeric-flavored lentil soup to keep you warm!

Coriander Flavored Lentils

Turmeric-Flavored Lentil Soup Sautéed with Great Spices (Dal Masala)

Serves 6

1 pound pink lentils, soaked in cold water for 10 minutes
2 quarts water
½ teaspoon turmeric powder
Salt to taste
¼ cup corn oil
½ teaspoon cumin seeds
½ teaspoon black mustard seeds
1 red dried chili
2 medium chopped onions, peeled and chopped fine
6 cloves garlic, peeled and chopped fine
½ -inch piece fresh gingerroot, peeled and chopped fine
¼ teaspoon asafoetida
1 large tomato, chopped fine
2 pounds yellow squash, eggplant or zucchini sliced into ¼-inch pieces (optional)
¼ cup fresh cilantro leaves, chopped fine

Wash the lentils.  In a large pot, add water, lentils, turmeric, and salt.  Cover and boil over medium heat, stirring occasionally for 30 minutes until lentils are tender.  Heat the oil in a wok over high heat.  Add cumin, mustard seeds and red chili, stirring over medium heat until seeds start popping and chili turns a shade darker.  Add onions, garlic, and ginger, stirring occasionally until golden brown.  Add asafoetida and mix thoroughly for a few seconds.  Add lentils, tomato, and vegetables of your choice and mix thoroughly.  Cover and cook for 5-6 minutes.  Add cilantro leaves and serve hot with plain Basmati rice, roti or crackers.

 

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Let’s Curry!  Discover and share my healthy repertoire of authentic, delicious, and easy-to-prepare recipes of diverse flavors with your friends from my cookbooks Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.

 

A Very Happy & Healthy 2019 New Year!

Have a healthy, happy, and peaceful 2019 New Year… and may your dreams come true!

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Let’s Curry another year!  Share my healthy repertoire of authentic, delicious, and easy-to-prepare recipes of diverse flavors this coming year with family and friends from Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.

 

Curried Cilantro-Flavored Chicken Pasta

This is one curry chicken pasta dish you and your friends will enjoy!

Spicy Ground Lamb on Noodles

Curried Cilantro-Flavored Chicken Pasta

(Keema-Mutter-Dhaniya Do-Piazza Seviayan)

Serves 6

2 pounds ground chicken
½ cup plain yogurt
Salt to taste
¾ teaspoon ground turmeric
½ teaspoon cumin seeds
½ cup corn oil
1 large onion, peeled and sliced fine
1 bay leaf
2 fresh green chilies, chopped fine
¾-inch piece fresh gingerroot, peeled and chopped fine
1 large onion, peeled and chopped fine
8 cloves garlic, peeled and chopped fine
2 cups water
½ cup fresh cilantro leaves, chopped fine
1 pound packaged frozen baby green peas
1 pound packaged thin spaghetti
16 cups water
1 tablespoon olive oil

In a large bowl, combine the ground chicken, yogurt, salt, turmeric, and cumin seeds. Marinate for 10 minutes.

Heat the oil in a large saucepan over medium heat. Add the sliced onions and bay leaf and sauté for 5–6 minutes, stirring occasionally, until soft and golden brown.

Add the ground chicken and mix thoroughly. Cover and simmer for 20 minutes, stirring occasionally, until chicken is half-cooked.

Add green chilies, chopped ginger, chopped onion, and garlic, and stir thoroughly for 2–3 minutes.

Add 2 cups water and stir. Cover and simmer for 30 minutes, stirring occasionally, until chicken is tender and most of the liquid has evaporated.  Add green peas and mix thoroughly.  Cover and simmer for 2-3 minutes.  Remove and set aside.

Garnish with fresh cilantro leaves and cover.

In a large pot, add 16 cups water and 1 tablespoon oil. Boil over medium heat. Add spaghetti and cook uncovered, stirring occasionally, for 8–10 minutes until done. Drain immediately in a colander.

On a platter, transfer the spaghetti and top it with the curried ground chicken. Serve hot with fresh tossed salad.

 

Let’s Curry!  Share my healthy repertoire of authentic, delicious, and easy-to-prepare recipes of diverse flavors with your family and friends from Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.

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Ginger-flavored Kebab with Sweet Mint Chutney

Here is one kebab you and your family will enjoy any day of the week!

spicy-meatballs-on-naan

Ginger-Flavored Kebab (Adrakwala Kebab-Roti)

Serves 6

1 cup plain yogurt
1 large onion, peeled and chopped
6 cloves garlic, peeled
½-inch piece fresh gingerroot, peeled and chopped
1 fresh green chili
1 teaspoon roasted ground coriander
1 teaspoon roasted ground cumin
½ teaspoon turmeric powder
¼ cup fresh mint leaves
2 pounds ground lamb or chicken
2 eggs
2 tablespoons plain bread crumbs
Salt to taste
¼ cup corn oil

In a food processor, place the yogurt, onion, garlic, ginger, green chili, coriander, cumin, turmeric,  and mint leaves and puree to a fine mixture.  Transfer to a large bowl.  Add the ground meat, egg, bread crumbs, and salt and thoroughly mix.  Divide into 20 uniformly sized meatballs and set aside.

Heat the oil in a large saucepan over medium heat.  Gently place the meatballs in the oil.  Cover and cook for 7-10 minutes, until the meatballs are golden brown and crisp.  Turn over the meatballs, cover and cook for another 7-10 minutes.  Remove the lid and stir gently until the liquid has evaporated.

Serve on roti topped with Sweet Mint Chutney and salad or skewer each meatball with a toothpick and serve as hors d’oeuvres at your favorite get-together.

Sweet Mint Chutney (Meethi Pudina-ki Chutney)

1 cup fresh  mint leaves
1 medium onion, peeled and chopped
¼-inch piece fresh gingerroot, peeled and chopped
2 medium tomatoes, chopped
1 fresh green chili
2 tablespoons brown sugar
Juice of ½ lemon
Salt to taste

Remove and discard the stems from the mint leaves.  In a blender, combine mint leaves and all other ingredients.  Blend to a fine paste.  Serve in a small bowl as an accompaniment to kebab, Indian Hamburger, hors d’oeuvres, or any meal.

 

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Let’s Curry!  Discover and share my healthy repertoire of authentic, delicious, and easy-to-prepare recipes of diverse flavors with your family and friends from my cookbooks Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.

Curried Veggies with Rice or Roti

Here is a healthy and easy-to-prepare recipe.

Potato Mushroom Curry

Vegetables Sautéed in Coriander and Turmeric (Sabzi)

Serves 6

5 medium Idaho potatoes, boiled, peeled, and quartered
1 pound white mushrooms, sliced fine
1 medium green bell pepper, quartered and sliced fine
1 medium tomato, chopped fine
¼ cup corn oil
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
1 medium onion, peeled and chopped fine
4 medium garlic cloves, peeled and chopped fine
½-inch piece fresh gingerroot, peeled and chopped fine
1 small green chili, chopped fine
½ teaspoon turmeric powder
½ tablespoon coriander powder
1 teaspoon cumin powder
Salt to taste
¼ cup fresh cilantro leaves, chopped fine

 

Heat the oil in a wok over high heat.  Add the mustard and cumin seeds and stir constantly for 1-2 minutes until mustard seeds start popping and cumin seeds turn a shade darker.

Add the onion, garlic, ginger, and green chili and mix thoroughly over medium heat until golden brown.  Add turmeric, coriander, cumin, and salt and stir for 1-2 minutes.  Add potatoes, mushrooms, bell pepper, and tomato.  Mix thoroughly and sauté for 3-4 minutes.

Add fresh cilantro leaves and mix thoroughly.

Serve hot with plain rice or roti, lentils, yogurt and spinach, and sweet mint chutney.

 

Let’s Curry.  Discover and share my healthy repertoire of authentic, delicious, and easy-to-prepare recipes of diverse flavors with your friends from my cookbooks Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.

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Saffron Chicken with Ginger

Celebrate the holidays with Feast of India.  Give this extraordinary cookbook to someone you love.  Included are such tempting offerings as:

  • Emperor’s Saffron Chicken
  • Curried Shrimp
  • Eggplant in Cream Sauce
  • Hot Coromandel-Style Crab Curry
  • Roast Duck with Pistachio
  • Hot Mint Chutney, and
  • Kebabs galore

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Saffron Chicken (Z’affran Murgh)

Serves 6

2½ pound roasting chicken
½ teaspoon saffron threads
¼ cup hot milk
1 large onion, peeled and chopped
5 cloves garlic, peeled
1-inch piece fresh gingerroot, peeled and chopped
2 fresh green chilies
¼ cup water
¼  cup vegetable oil
Salt to taste
2 teaspoons roasted Mughal-style garam masala*
1 teaspoon ground cardamom
¼ cup low-fat plain yogurt

Pre-heat the oven to 350ºF. Remove and discard the skin and fat from the chicken.

Soak the saffron threads in the hot milk for 15 minutes. In a blender, puree the onion, garlic, ginger, green chilies, and water to a fine paste. In a medium skillet, heat the oil. Add the pureed mixture and salt and cook over medium heat for 6-7 minutes, stirring occasionally to prevent the mixture from sticking to the bottom of the pan. When the oil separates from the paste, add the garam masala and cardamom. Cook for 1 minute, stirring constantly. With a fork, whip the saffron milk into the yogurt and add to the skillet, stirring thoroughly. Cook for 2 minutes and remove the pan from the heat.

Grease a deep aluminum baking pan with oil. Place the chicken and coat the inside of the chicken with half the mixture; coat the outside with the remaining half. Seal the pan tightly with aluminum foil. Bake for 45 minutes. Remove the foil and bake for another 15 minutes, basting occasionally.

Serve hot with pilao rice, nan roti, chapatis, parathas, or pooris and accompanying vegetables and legumes.

 

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Mughal-Style Garam-Masala (Mughalai Garam-Masala)*

1 cup green cardamom pods, pods removed and discarded
2 cinnamon sticks, broken into small pieces
¼ cup whole cloves
¼ cup black peppercorns
1 tablespoon ground nutmeg

In a small heavy-bottomed frying pan or on an iron griddle, roast all of the ingredients over medium heat, stirring constantly until the spices become a shade darker (4-5 minutes). Remove the pan from the heat and transfer the spices to a spice or coffee grinder. Grind to a fine powder and store in an airtight jar.

 

Let’s Curry.  This holiday day season give your family and friends a taste of delicious, healthy vegetarian and non-vegetarian recipes that are so easy-to-prepare from my cookbook Feast of India: A Legacy of Recipes and Fables (1991, 2015) at www.feastofindia.net!

Share some Good Cheer.

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Let’s Curry this holiday season.  Share my healthy repertoire of authentic, delicious, and easy-to-prepare recipes of diverse flavors with your dear family and friends from my cookbooks Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.

Broccoli, Carrots & Mushroom Sautéed in Turmeric

Today, there are millions of vegetarians around the world.  In many villages in India, a diet similar to their ancient ancestors is still embraced, where small, tender seasonal vegetables are preferred to larger ones.  They are easy-to-digest and considered nutritious, and create harmony and balance in making body, mind, and spirit happy.

Healing with food, herbs, and spices is Nature’s gift to us.  Turmeric is considered a digestive stimulant, helps to prevent disease, slows the oxidation of oils and fats, etc. and helps to check the deterioration of cells and tissues in the body.  As a natural antibiotic, turmeric has few equals in destroying and inhibiting the growth of bacteria and other microorganisms, while helping to heal wounds and protecting against infection.

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Broccoli, Carrots, & Mushroom Sautéed in Turmeric (Sabzi)

Serves 6

4 medium carrots
2 medium broccoli heads
1 pound white mushrooms, sliced thin
¼ cup corn oil
1 medium onion, peeled and chopped fine
½-inch piece fresh gingerroot, peeled and chopped fine
6 garlic cloves, peeled and chopped fine
1 small green chili, chopped fine
½ teaspoon turmeric powder
½ teaspoon coriander powder
½ teaspoon cumin powder
Salt to taste

Wash and cut the carrots, broccoli, and mushrooms lengthwise into thin 2-inch pieces.

Heat the oil in a wok over medium heat.  Add the onion, garlic, ginger, and green chili and sauté for 3-4 minutes, stirring constantly, until golden brown.

Add the turmeric, coriander, and cumin powder and sauté for 2-3 minutes.

Add the carrots, broccoli, mushrooms, and salt, and stir.  Cover and simmer for 4-5 minutes, stirring occasionally, until vegetables are almost tender.

Serve hot with basmati rice or roti, legumes, and salad.

 

FOI_AG_Front CoverFront_Cover_3_28_2016

Let’s curry!  This holiday season share my healthy repertoire of authentic, delicious, and easy-to-prepare recipes of diverse flavors with your friends from my cookbooks Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.