Wednesday, January 9, 2013
Thursday, October 18, 2012
Serves 5 as a main dish, 8 as a side dish
5 cups day-old cooked basmati or jasmine rice
1 teaspoon salt
1 teaspoon sugar
¼ cup or more freshly squeezed lemon or lime juice
¼ cup chopped fresh cilantro plus additional sprigs for garnish
3½ tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
¼ cup roasted salted or unsalted peanuts
2 tablespoons dried cranberries
1 cup finely chopped onion
2 fresh hot green Serrano or jalapeno chilies, stemmed and chopped
¼ teaspoon turmeric
1. Place the rice in a large bowl. Sprinkle salt, sugar, lime juice and cilantro. Toss gently to mix. Set aside.
2. Heat the oil in a large heavy sauté pan or Dutch oven over moderately high heat. Add the mustard and cumin seeds; immediately cover with a spatter screen, and cook until the seeds stop popping, about 30 seconds. Add the nuts and cranberries and stir about 1 minute. Add the onion, chilies and turmeric. Cook, stirring occasionally, until the onion is soft, for 3 minutes. Reduce the heat to low. Add the rice and mix thoroughly until each grain is stained yellow from the turmeric. Cover and cook until very hot, 6 to 8 minutes. Transfer to a heated serving platter. Arrange sprigs of cilantro and serve hot or warm or at room temperature.
Tuesday, January 10, 2012
Finally I am getting back to writing my blog. Time just flies by with product launches, travel, and the big one - my son’s wedding planning.
Here is my recipe for spiced skillet hard-boiled eggs. Every region in India has its own egg curry, the sauce ranges from soupy chowder consistency to almost dry like the following recipe I've chosen. Egg curry is very traditional and is considered an important part of Indian cuisine and is especially popular with children.
A different experience than usual deviled eggs a more flavorful tasty treat with a wealth of spices, yet mild. Use this egg masala on steamed or roasted vegetables or any firm white fish steaks.
4 large eggs
Seeds from 2 green cardamom pods
3 whole cloves
½ inch stick cinnamon
1½ teaspoons coriander seeds
½ teaspoon scant fennel seeds
½ teaspoon black peppercorns
½ teaspoon cayenne
2 tablespoons vegetable or canola oil
1 cup thinly sliced onion
½ cup finely chopped tomato
½ teaspoon salt
¼ cup water
1. Place eggs in a single layer in a saucepan. Add enough cold water to come 1-inch above the eggs. Bring to boiling over high heat. Reduce the heat so the water is simmering. Cover and cook 15 minutes; drain. Place eggs in cold water until cool enough to handle. Drain. Gently tap each egg on the countertop. Peel off the eggshell, starting at the large end. Cut the eggs in half lengthwise.
2. While the eggs are cooking combine the cardamom, cinnamon, cloves, coriander, fennel, peppercorns, and cayenne into a spice grinder and grind to a fine powder. Set aside.
3. Heat the oil in a heavy medium sauté pan or skillet over moderate heat. Add the onion and fry, stirring often, until deep golden, 8 to 10 minutes. Add the ground spice powder and stir until fragrant. Add the tomato and cook until tomato is very soft, 6 minutes, stirring occasionally. Add the salt and water (you may add the halved eggs in here for the eggs to absorb more curry flavor); cook the sauce for 2 more minutes and remove from the heat. Or you can place the eggs neatly on a warm serving platter and top each half with the curried sauce. Serve right away. Serves 4 as a side dish
Thursday, October 6, 2011
Check out our NEW refrigerated products at a Costco near you. Fragrant Mango Orange Sauce with Chicken Breast
Gluten Free, Milk Free, All Natural, Delicious, No Additives, No Preservatives, Just Heat and Serve 36 ounce Entrée. Chicken raised with No Antibiotics, No Growth Hormones, No Preservatives, and No Growth Enhancers.
Monday, July 18, 2011
Tuesday, June 21, 2011
We have launched Organic, Gluten Free, Vegan, Flaxseed Spreads with New and Improved package design at Safeway stores nationwide. Please check Laxmi's Delights flaxseed spreads in the Deli as well as Indian/International aisle at your nearest Safeway locations.
Wednesday, May 4, 2011
During leisurely weekends I find myself tempted to making puffy breads, they partner well with Mixed Sprouts Stew I often make for brunch. When you entertain, I encourage you to try the variations as well, a multicolored platter of spinach, tomato, yellow bell pepper and/or beet puri surely will be an attractive centerpiece. Puffy bread is called puri in India.
I've added sugar here, it helps to retain the puris stay puffed longer, you may omit it if you like. A special technique of adding hot oil to the flour is characteristic of southwestern region of India. Next time you make puris sprinkle about a teaspoon of cumin seeds for a novel appeal. Serve as snack or for a special Mother’s Day meal.
2 tablespoons oil plus additional for frying
2 cups Indian chapati flour (or 1 cup whole wheat flour and 1 cup unbleached all-purpose flour)
½ teaspoon sugar
½ teaspoon salt
¾ cup water
Whole wheat or unbleached all-purpose flour for dusting
1. Heat 2 tablespoons oil in a large (9 to 10-inch) wok or skillet until hot but not smoking.
2. Combine the flour (or flours), sugar and salt in the work bowl, and pulse to mix. Add the hot oil. Pulse until crumbly. With the machine running, gradually add the water through the feed tube in a steady stream. Process until the dough comes together into a ball and begins to clean the sides of the bowl. Avoid over processing.
3. Place dough on a work surface; lightly coat both your hands with oil and knead well for 6 to 8 minutes, the dough should be medium-soft and hold an impression of your fingertips when pressed. Form into a smooth ball, cover loosely with kitchen towel or plastic wrap and let rest for 30 minutes to an hour.
4. Place the dough on a floured work surface and knead briefly. Divide into 3 portions. Roll each portion into a long rope between your hands; using a dough cutter cut each rope into 6 portions, about the size of walnuts. Form each portion into a smooth ball, put on a plate and cover with a kitchen towel to prevent drying. Fill the same wok or skillet with oil to a depth of 1½ inches and heat over medium-high heat until very hot. Place a ball of dough on floured work surface and roll it out to about 2½ to 3 inch circle and about 1/8 inch thick, dusting with flour as necessary. You can roll 4 to 6 puris ahead and place in single layer on a platter (do not stack), cover with plastic wrap.
5. Carefully slide 1 to 2 rounds into the hot oil. As puris rise to the top, use a spoon to lightly bathe them with oil so that they will begin to puff. (At this point you can roll out another ball of dough to have ready when this puri is fried.) After 20 to 30 seconds, flip puris and fry until lightly golden for 15 to 20 seconds. Use a slotted spoon to transfer the puris to a tray lined with paper towels. Repeat with the other rounds, and the remaining portions of dough.
6. Transfer the finished puris to a cloth-lined basket and serve. Or place on a cookie sheet, tent with foil and keep warm in a 250 degrees oven for up to 30 minutes. Makes 18, Serves 3 to 4
Variations – Multicolored - Puffy Bread (Puri)
Cook 2 cups chopped spinach until wilted; add to the flour. Add 1/3 cup water first while kneading, add more if necessary according to the feel of the dough. After resting divide dough into 2 portions. Roll each portion into a large rectangle to 1/8-inch thick. Using 3½ biscuit cutter, cut out 5 to 6 rounds. Fry each round. Repeat with the other portion of dough. Reknead and reroll the trimmings and cut out and fry a few more rounds. You may do the same with the plain puri.
Tomato and/or Beet Puri
Cut off all but 1-inch of stems and roots of 1 medium red beet. Rinse, but do not peel. Cook covered in boiling salted water for 45 to 50 minutes or till tender. When cool enough to handle slip skins off the beet. Dice the beet and 1 small tomato into quarters and add to a food processor. Add ½ teaspoon sweet or hot paprika and process into a puree, scraping the sides of the bowl, if necessary; then add other ingredients gradually (do not add water) and process into smooth dough. If the dough is soft add more flour to get the right consistency.
Golden Yellow Beet and/or Yellow Bell Peppers Puri
Cut off all but 1-inch of stems and roots of 1 medium yellow beet. Rinse, but do not peel. Cook covered in boiling salted water for 45 to 50 minutes or till tender. When cool enough to handle slip skins off the beet. Dice the beet and 1 yellow bell pepper into quarters and process into a puree, scraping the sides of the bowl, if necessary; then add other ingredients gradually (do not add water) and process into smooth dough. If the dough is soft add more flour to get the right consistency.