Garlic-Turmeric sautéed with Fresh Veggies

There are millions of vegetarians around the world.  In India, cooks reflect regional standards and tradition to create harmony and balance in making body, mind, and spirit happy.  In the villages many still embrace a diet similar to their ancient ancestors, where small, tender seasonal vegetables are preferred to larger ones because they are easy-to-digest and considered nutritious.

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.

Vegetables Sautéed in Turmeric (Sabzi)

Serves 6

4 medium carrots
2 medium yellow squash
2 medium zucchini
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
½ teaspoon turmeric powder
½ teaspoon coriander powder
½ teaspoon cumin powder
Salt to taste

Wash and cut the carrots, squash, and zucchini lengthwise into thin 2-inch pieces.

Heat the oil in a wok over medium heat.  Add the onion, garlic, and ginger 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, squash, zucchini, and salt, and stir.  Cover and simmer for 5-6 minutes, stirring occasionally, until vegetables are almost tender.

Serve hot with basmati rice, legumes, and salad.

Try my healthy and easy-to-prepare recipes with healing spices of diverse flavors 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.

Indian Omelet with Fresh Cilantro

An omelet to enjoy on toast or in a pita roll for lunch!

Indian Omelet (Bhujia)

Serves 6

8 eggs, whipped
Salt to taste
¼ teaspoon ground black pepper
¼ cup fresh cilantro leaves
¼ cup corn oil
¼ teaspoon cumin seeds
1 large onion, peeled and chopped fine
3 fresh green chilies, chopped fine

In a medium bowl, add the eggs, salt, pepper and cilantro leaves and whip for 3-4 minutes.  Heat the oil in a large saucepan over high heat.  Add the cumin seeds and reduce to medium heat, stirring constantly for 1 minute until seeds change color.  Add onions and green chilies and mix thoroughly, until golden brown.  Add the eggs and stir thoroughly for 3-4 minutes with a spatula until cooked and golden brown.  Remove and serve hot on toast or roti with a cup of tea (chai).

Share my healthy repertoire of delicious and easy-to-prepare recipes of diverse flavors 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.

Mango Lhassi

A favorite summer drink of millions made from the honey-sweet ‘Champagne Mango’ of Mexico!

Mango Lhassi (Aam ka lhassi)

Serves 6

1 cup plain yogurt
5 cups water or whole milk
6 ripe mangoes
Sugar to taste
½ cup crushed ice

Peel the mangoes and remove the pulp.  In a food processor, add the yogurt, water, mango pulp, sugar, and crushed ice and blend to a smooth, thick consistency for 2 minutes.

Serve immediately in medium glasses.

Share our dazzling repertoire of authentic, delicious, healthy, and easy-to-prepare recipes of diverse flavors with your family and friends from our cookbook series LET’S CURRY: Feel Good Food by Mahendri Arundale and Amina Rahman, now available on Amazon KDP.

Cilantro-Flavored Tomato Lentils

Highly nutritious and extremely rich in protein and potassium, legumes or dried beans and peas (dals)  are  part of the culinary traditions of many countries.  Easily digested, they 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 (ghee) to enhance digestion.

The seasoning technique (baghar or tarka) is always the same.

Cilantro-Flavored Tomato Lentils (dal)

Serves 6

1 pound pink lentils, soaked in cold water for 5 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
2 medium tomatoes, chopped
¼ cup fresh cilantro leaves, chopped fine

Wash the lentils in cold water three or four times.  In a large pot, add water, lentils, turmeric, and salt.  Cover and boil over medium heat, stirring occasionally for 25-30 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 soft and golden brown.  Add asafoetida and stir thoroughly for a few seconds.  Add lentils and tomato and mix thoroughly.  Cover and cook for 5-6 minutes.  Garnish with fresh cilantro leaves. Serve hot with plain Basmati rice, roti or crackers.

Share my healthy and easy-to-prepare recipes 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.