200 g yellow lentils (arhar dal)
1g cumin seeds
60 g finely chopped onion
60g fresh chopped tomatoes (can used canned)
15g chopped coriander (cilantro)
3g red chili powder
5g ground coriander
3g turmeric powder
20g chopped garlic
20 freshly grated ginger
60g ghee (or butter)
20mL lemon juice
Salt (to taste)
Soak the lentils for 20-30 minutes, drain and rinse, then cook in boiling water until tender. Heat the oil in a pan and gently toast the cumin seeds, ginger and garlic. Add the chopped onion and sauté until golden brown. Add the chopped tomatoes and bring to a simmer. Finally, add the red chili powder, ground coriander, turmeric and salt. Cook until the oil separates and the add the cooked lentils. Bring back to a simmer. Garnish with fresh cilantro leaves and lemon juice. Serve hot.
It’s Sunday morning and I’m hungry. I remember that I have some super fresh eggs from Cure Organic Farm, from just down the road. I think to myself, shall I scramble them? Over easy? Poach? Yes! I say to myself with that smile that knows just exactly what to do. Not only will I scramble them, I’ll dress them up ~ Indian style!
What does that mean exactly? It means tempering your oil with spices before you pour your beaten eggs into the pan. I use a variation of fat, depending on what I what. I use a nob of butter with a drizzle of olive oil at times, other times I use ghee, but my favorite is coconut oil which gives it a south Indian flare. [Read more…]
As many of you know, I’m a Southern girl, hailing from Alabama. Okra has a special place in my heart. You may enjoy reading my Ode to Okra to understand how deep my love of this vegetable is. I get a special kind of joy when I see these beautiful vegetable lanterns at my farmer’s market in Boulder, Colorado, or in Rajasthan where we visit as part of our Culinary Adventure in India.
Frying okra slices gives them a crispy quality that is delicious and sliglthy addictive. Perfect as a side vegetable or as a “chip” with a chilled gin and tonic (another personal favorite).
Chicken Korma is one of India’s most popular recipes. Recipes abound for this dish but make sure to try this great version from the chefs at the beautiful Devi Garh hotel in Udaipur, where we spend the last night of our Culinary Adventure in northern India, Tasting Royal Rajasthan. Our guests rave about this recipe when they return back home.
While staying at the beautiful fort hotel of Devi Garh in Derwala, we are treated to a private cooking class by the chef and his team. They share many secrets and favorite recipes.
This mint chutney is easy, refreshing and delicious. Perfect for dipping and dunking. It will take you to India — even if you’ve never been there before.
200 gr fresh mint
100 gr fresh coriander
2 green chilis
2 cloves garlic
1 Tbsp lemon juice
2 Tbsp chopped onion (optional)
1 pinch salt
1 pinch sugar
1. Combine all ingredients in a blender with a little bit of water. Blend.
2. Adjust seasonings and if you’d like, add some yoghurt for a milder version.
Recipe courtesy of Devi Garh, Udaipur, India
When visiting Jodphur as part of our Culinary Adventure in India “Tasting Royal Rajasthan” we stay at the beautiful Raas Hotel located under the imposing Mehrangarh Fort. The rooftop views are magnificent, as is the food.
While in the hotel we have the opportunity to take a cooking class with the chef and his expert team. We learned a variety of dishes from Tandoori chicken to a delicious tomato shorba, but these yoghurt patties were what we were all talking about after the class.
They are perfect for summer entertaining. Enjoy!
32 oz very thick greek yoghurt
1 small red onion, chopped
1/4 cup cilantro, chopped
1/2 to 1 green chili (jalapeño or serrano)
2 Tbsp honey
1/2 to 1 Tbsp chat masala
salt to taste
1 cup AP flour (or more, for coating)
1 cup sesame seeds (for coating)
Oil (for frying)
As part of our Tasting Royal Rajasthan Culinary Adventure we are fortunate enough to be invited to a home for a cooking demonstration and lunch. Amma is the family’s matriarch and she makes the best lemon rice, taking care to cover each grain with the delicious seasonings .
1 1/2 cup basmati rice
2 teaspoon cooking oil
2 teaspoons of Chana dal (optional)
2 teaspoons of white urad dal
About 10 cashew nuts broken up
2 teaspoons of black mustard seeds
3 dry red chillies
1 teaspoon Turmeric
Asafetida ( optional ) a pinch
3 Tbsp of cilantro leaves finely chopped
One inch of ginger finely chopped
1 green chilli finely chopped
Juice of 2 medium size lemons [Read more…]
Improvisation is the mother of invention. A friend from Canada dropped in on me, quite sick. I know my chicken. He needed a stiff single malt, but that was out of the question. He wanted tea. What was the next best thing? A hot toddy. That way you can have your tea and your whiskey too. I didn’t have Bourbon in the house, but I had a few different Scotch’s. Most of them, too precious for a toddy..but why not? Medicine is medicine. I didn’t have cloves on hand either, but I did have my boyfriend’s hand-ground chai masala mix. I thought, why not? We were given a special 5 spice recipe from our Gujarati friend, Rajiv in India a few years ago. I love blending cultures and it struck me that the peppery blend could be quite good for what ails.
1 1/2 cup of prawns (as fresh as you can find and cleaned)
2 small red onions, chopped into small cubes
1 small tomato
6-10 fresh curry leaves
2 green chilies, sliced
2 cloves of garlic, chopped
1/2 in piece of fresh ginger, chopped fine
1 1/2 T chili powder (this is where the rubber meets the road)
2 t turmeric powder
2 t coriander powder
a small ball of tamarind (the size of a lime)
1/2 cup of coconut oil
1/2 t mustard seeds
1/2 t fenugreek
salt to taste ( at least 1/2 t)