tag:blogger.com,1999:blog-25047183641647630032024-03-12T17:08:47.871-07:00the Dance of SpicesLaxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-2504718364164763003.post-77460356888358313392015-01-20T16:17:00.000-08:002015-01-20T16:17:01.841-08:00New at DHC Home of Skin Care Products <div dir="ltr" style="text-align: left;" trbidi="on">
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Laxmi’s Delights Golden Flaxseed Spread with Dates & Orange Juice </h1>
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<span style="font-size: small;"><a href="http://www.dhccare.com/laxmis-delights-golden-flaxseed-spread-with-dates-orange-juice">http://www.dhccare.com/laxmis-delights-golden-flaxseed-spread-with-dates-orange-juice</a></span></h1>
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<div class="fine-food-type-organic food-type-spec">
<span>Organic</span>
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<div class="fine-food-type-gluten-free food-type-spec">
<span>Gluten Free</span>
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<div class="fine-food-type-vegetarian food-type-spec">
<span>Vegetarian</span></div>
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DHC Laxmi’s Delights Golden Flaxseed
Spread with Dates & Orange Juice is a versatile spread made from
flaxseeds, plant sources of omega-3 fatty acids, fiber and antioxidant
lignans. Infused with flavors of India, it tastes delicious on bagels,
sandwiches, over seared chicken and fish, burgers, mixed with Greek
yogurt or served over baked potatoes or steamed asparagus.<br />
<br />
Serving size: 1 Tbsp. (21g); Servings per container: about 11;
Calories: 20; Fat: 1g, (sat. 0g; trans. 0g); Chol: 0mg; Sodium: 95mg;
Carb: 3g; Protein: 1g<br />
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Laxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com0tag:blogger.com,1999:blog-2504718364164763003.post-72260215003446777382014-07-24T15:13:00.000-07:002014-07-24T15:14:48.649-07:00Laxmi's Delights 2014 Sofi Award Winner!<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="userContent" data-ft="{"tn":"K"}">Laxmi's Delights award winning product featured on Today Show with Kathy Lee and Hoda!</span><br />
<span class="userContent" data-ft="{"tn":"K"}"> Here is the link to the Segment http://www.today.com/video/today/55617122#55617122</span><br />
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Laxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com0tag:blogger.com,1999:blog-2504718364164763003.post-65299701016956698532013-01-09T16:48:00.000-08:002013-01-09T16:48:42.409-08:00Butter Chicken <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-Xk3qOMITJTY/UO4PXH7tcKI/AAAAAAAAAOI/Idg2Z0fomfc/s1600/ButterChicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="http://4.bp.blogspot.com/-Xk3qOMITJTY/UO4PXH7tcKI/AAAAAAAAAOI/Idg2Z0fomfc/s320/ButterChicken.jpg" width="320" /></a></div>
<span class="userContent">Butter Chicken, Anyone? Check out my recipe in the Costco Connection Magazine, January 2013! <br /> <a href="http://www.costcoconnection.com/connection/201301#pg61" rel="nofollow nofollow" target="_blank">http://www.costcoconnection.com/connection/201301#pg61</a></span></div>
Laxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com0tag:blogger.com,1999:blog-2504718364164763003.post-60654654651627625932012-10-18T16:36:00.000-07:002012-10-18T16:36:09.766-07:00Lemon Rice with Cranberries <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-sOHWsYs6B2k/UICQMxC3ZrI/AAAAAAAAANw/eH1SqNj8aNc/s1600/lemon%2Brice%2B001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-sOHWsYs6B2k/UICQMxC3ZrI/AAAAAAAAANw/eH1SqNj8aNc/s400/lemon%2Brice%2B001.jpg" width="400" /></a></div>
This is a simple and yet visually stunning dish. My mother would collect leftover rice and embellish it with this lovely zesty seasoning and lots of fresh lime juice. No one ever minded that it was 'recycled' rice. If you don't have leftover cooked rice, it is worth making fresh rice to enjoy this pilaf, that's how I make mine for special meals.<br />
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Serves 5 as a main dish, 8 as a side dish <!--[if gte mso 9]><xml>
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1 <span style="mso-tab-count: 1;"> </span>teaspoon
sugar</div>
<div class="MsoNormal">
¼<span style="mso-tab-count: 1;"> </span>cup or more
freshly squeezed lemon or lime juice</div>
<div class="MsoNormal">
¼<span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span>cup chopped fresh cilantro plus
additional sprigs for garnish</div>
<div class="MsoNormal">
3½ <span style="mso-tab-count: 1;"> </span>tablespoons vegetable oil</div>
<div class="MsoNormal">
1<span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span>teaspoon mustard seeds</div>
<div class="MsoNormal">
1<span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span>teaspoon cumin seeds</div>
<div class="MsoNormal">
¼<span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span>cup roasted salted or unsalted peanuts</div>
<div class="MsoNormal">
2 <span style="mso-tab-count: 1;"> </span>tablespoons
dried cranberries</div>
<div class="MsoNormal">
1 <span style="mso-tab-count: 1;"> </span>cup finely
chopped onion</div>
<div class="MsoNormal">
2 <span style="mso-tab-count: 1;"> </span>fresh hot
green Serrano or jalapeno chilies, stemmed and chopped</div>
<div class="MsoNormal">
¼ <span style="mso-tab-count: 1;"> </span>teaspoon
turmeric</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1.<i> </i>Place the rice in a large bowl. Sprinkle salt,
sugar, lime juice and cilantro. Toss gently to mix. Set aside. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
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. </div>
</div>
Laxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com0tag:blogger.com,1999:blog-2504718364164763003.post-88378352293740463762012-01-10T17:37:00.001-08:002012-01-10T17:40:20.071-08:00Skillet Egg Masala (Kadai Ande)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-jg4kLWYbAeg/TwzoC7r3lrI/AAAAAAAAAIU/wmaqLf_ZOeY/s1600/eggmasala.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 269px;" src="http://1.bp.blogspot.com/-jg4kLWYbAeg/TwzoC7r3lrI/AAAAAAAAAIU/wmaqLf_ZOeY/s400/eggmasala.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5696182765795907250" /></a><br />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. <br /><br />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. <br /><br />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. <br /><br />4 large eggs<br /> Seeds from 2 green cardamom pods <br />3 whole cloves<br />½ inch stick cinnamon <br />1½ teaspoons coriander seeds <br />½ teaspoon scant fennel seeds<br />½ teaspoon black peppercorns<br />½ teaspoon cayenne <br />2 tablespoons vegetable or canola oil<br />1 cup thinly sliced onion<br />½ cup finely chopped tomato<br />½ teaspoon salt<br />¼ cup water<br /><br />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. <br /><br />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. <br /><br />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 dishLaxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com0tag:blogger.com,1999:blog-2504718364164763003.post-82925139361471869042011-10-06T17:05:00.001-07:002011-10-06T17:14:50.727-07:00Laxmi's Delights Costco Debut<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-8qCt6eV6ZOc/To5DIVSZ1QI/AAAAAAAAAHc/_NLTbKHe1O4/s1600/MangoChickensidepanel.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 287px;" src="http://3.bp.blogspot.com/-8qCt6eV6ZOc/To5DIVSZ1QI/AAAAAAAAAHc/_NLTbKHe1O4/s400/MangoChickensidepanel.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5660535592083641602" /></a><br />Check out our NEW refrigerated products at a Costco near you. Fragrant Mango Orange Sauce with Chicken Breast <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-obHhDCdsepg/To5CiQGlVKI/AAAAAAAAAHU/tZctaO-LXIc/s1600/MangoChickenPackage.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 304px;" src="http://3.bp.blogspot.com/-obHhDCdsepg/To5CiQGlVKI/AAAAAAAAAHU/tZctaO-LXIc/s400/MangoChickenPackage.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5660534937856857250" /></a><br />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.Laxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com0tag:blogger.com,1999:blog-2504718364164763003.post-12849362473709717112011-07-18T17:32:00.000-07:002011-07-18T17:36:05.015-07:00Check out my cooking segment on Live Well Network<object id="otvPlayer" width="400" height="268"><param name="movie" value="http://cdn.abclocal.go.com/static/flash/embeddedPlayer/swf/otvEmLoader.swf?version=&station=§ion=lwhd&mediaId=8138162&cdnRoot=http://cdn.abclocal.go.com&webRoot=http://livewellnetwork.com&configPath=/shared/util/&site=" ></param><param name="allowScriptAccess" value="always"></param><param name="allowNetworking" value="all"></param><param name="allowFullScreen" value="true"></param><embed id="otvPlayer" width="400" height="268" type="application/x-shockwave-flash" allowscriptaccess="always" allownetworking="all" allowfullscreen="true" src="http://cdn.abclocal.go.com/static/flash/embeddedPlayer/swf/otvEmLoader.swf?version=&station=§ion=lwhd&mediaId=8138162&cdnRoot=http://cdn.abclocal.go.com&webRoot=http://livewellnetwork.com&configPath=/shared/util/&site="></embed></object>Laxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com0tag:blogger.com,1999:blog-2504718364164763003.post-30864405016574093292011-06-21T10:41:00.000-07:002011-06-21T10:47:27.686-07:00New and Improved Package Design Flaxseed Spreads at Safeway<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-amZZbNjKHQo/TgDYD_j5oXI/AAAAAAAAAHM/W9SQytZO12E/s1600/3jarsparagon.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 307px;" src="http://3.bp.blogspot.com/-amZZbNjKHQo/TgDYD_j5oXI/AAAAAAAAAHM/W9SQytZO12E/s400/3jarsparagon.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5620729898071597426" /></a><br />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.Laxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com0tag:blogger.com,1999:blog-2504718364164763003.post-48285346825642016802011-05-04T17:22:00.000-07:002011-05-04T17:46:21.081-07:00Multicolored Whole Wheat Puffy Bread for Mother’s Day<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-C-t0KIn4Y60/TcHx1SSsy-I/AAAAAAAAAHA/MIDSRzzoOto/s1600/Puris.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 271px;" src="http://1.bp.blogspot.com/-C-t0KIn4Y60/TcHx1SSsy-I/AAAAAAAAAHA/MIDSRzzoOto/s400/Puris.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5603025309171239906" /></a><br />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.<br /><br />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. <br /><br />2 tablespoons oil plus additional for frying<br />2 cups Indian chapati flour (or 1 cup whole wheat flour and 1 cup unbleached all-purpose flour)<br />½ teaspoon sugar<br />½ teaspoon salt<br />¾ cup water <br /> Whole wheat or unbleached all-purpose flour for dusting<br /><br />1. Heat 2 tablespoons oil in a large (9 to 10-inch) wok or skillet until hot but not smoking. <br /><br />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. <br /><br />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. <br /><br />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. <br /><br />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. <br /><br />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<br /><br />Variations – Multicolored - Puffy Bread (Puri)<br /><br />Spinach Puri <br />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. <br /><br />Tomato and/or Beet Puri <br />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. <br /><br />Golden Yellow Beet and/or Yellow Bell Peppers Puri <br />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.Laxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com2tag:blogger.com,1999:blog-2504718364164763003.post-88154004920585651282011-01-15T21:10:00.000-08:002011-01-15T21:23:42.154-08:00New at the Winter Fancy Food Show<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bcvhS2J0WZU/TTJ_mZPvS-I/AAAAAAAAAG0/J8cOJYpJF8c/s1600/Logo_LaxmisDelightsAug08.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 255px; height: 223px;" src="http://1.bp.blogspot.com/_bcvhS2J0WZU/TTJ_mZPvS-I/AAAAAAAAAG0/J8cOJYpJF8c/s400/Logo_LaxmisDelightsAug08.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5562648787344640994" /></a><br /><span style="font-weight:bold;">Booth 508</span><br /><span style="font-weight:bold;">New at the Winter Fancy Food Show</span><br />Laxmi's Delights Introduces<br />MANGO ORANGE CHICKEN CURRY™<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bcvhS2J0WZU/TTJ_Xzt9poI/AAAAAAAAAGs/gdatVO8iy6M/s1600/mangoorangecurryjpg.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 296px;" src="http://1.bp.blogspot.com/_bcvhS2J0WZU/TTJ_Xzt9poI/AAAAAAAAAGs/gdatVO8iy6M/s400/mangoorangecurryjpg.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5562648536752694914" /></a><br />All-Natural<br />Gluten Free<br />Dairy Free<br />Just heat and serve<br />With rice, baguette or flatbreads!<br />Refrigerated <br />Low-calorie<br /><br />Laxmi’s Delights other products include award winning, healthy, organic Flaxseed Spreads in 3 delicious flavors: <br />1. Golden Flaxseed Spread with Dates and Orange Juice®, <br />2. Lemony Flaxseed Spread with Ginger and Honey®, <br />3. Savory Flaxseed Spread with Sun-dried Tomatoes® <br /><br />Children smear the spreads on sandwiches or toast in place of butter or jam. Health conscious moms spoon them into a warm bowl of oatmeal or pasta. Dads top them on a seared piece of fish, chicken, burger, lamb chops or even vegetables. Athletes use them as a stimulant. In addition, people with nut allergies can find these products easily accessible. Use as a topping for artisan cheese. <br /><br />The Flaxseed Spreads are very high in Omega-3 fatty acids, heart-healthy, high-fiber, low-calorie and absolutely scrumptious. They are all natural, gluten free, dairy free and additive and preservative free. Comes in Victorian gourmet 8 oz glass jars that are shelf stable. <br /><br />Contact: Laxmi Hiremath<br />Founder/Author<br />(925) 833-0115<br />info@laxmisdelights.com<br />www.laxmisdelights.com<br />Products Made in the USALaxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com0tag:blogger.com,1999:blog-2504718364164763003.post-11881381657986206052010-10-27T17:41:00.000-07:002010-10-27T17:49:22.325-07:00Cream Of Wheat Pilaf With Carrots and Nuts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_bcvhS2J0WZU/TMjHJJ-fCSI/AAAAAAAAAGg/bYts_Z-b8RI/s1600/upma.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 269px;" src="http://2.bp.blogspot.com/_bcvhS2J0WZU/TMjHJJ-fCSI/AAAAAAAAAGg/bYts_Z-b8RI/s400/upma.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5532891102335404322" /></a><br />Uppuma, (pronounced oop-mah) is served for breakfast in India. If you want to get away from the usual breakfast or you'd like a change of pace, try the following fluffy nutritious cream of wheat pilaf. The long list of ingredients should not discourage you; they are simply added one after another to perk up the relatively bland taste of cream of wheat. Low in calories, it is made extra nutritious by adding nuts and vegetables. <br />For an authentic taste use sooji, Indian cream of wheat from local Indian stores. The dal and kari leaves are available at Indian groceries, if you cannot find don't worry about it. <br /><br />Serve this light balanced meal for weekend breakfast or brunch when you have the time along with a mango-banana smoothie.<br /><br />2 tablespoons vegetable or peanut oil<br />1 teaspoon white split gram beans (urad dal) (optional)<br />¼ teaspoon mustard seeds<br />¼ teaspoon cumin seeds<br />2 tablespoons roasted salted or unsalted peanuts or cashews<br />10 kari leaves (optional)<br />½ cup chopped onion<br />1 fresh green serrano or jalapeno chile, stemmed and chopped<br />¼ cup carrot cut into ½ -inch sticks<br />¼ cup green beans cut diagonally into ½-inch pieces<br />1 cup Indian semolina (sooji coarse) or cream of wheat<br />2¼ cups water<br />1 teaspoon salt<br />1 teaspoon sugar<br />Juice of ½ lime<br />Fresh chopped cilantro<br /><br />1. Heat the oil in a heavy large skillet or sauté pan over moderately high heat. Add the dal, mustard and cumin seeds; immediately cover with a spatter screen, and cook until the seeds stop popping, about 30 seconds. Add the peanuts and kari leaves and stir 1 to 2 minutes. Add the onion, chiles, carrot and green beans. Cook stirring occasionally until the onion is soft but not brown, 3 minutes. Add the semolina and lower the heat to moderate. Cook stirring frequently until toasty smelling 5 to 6 minutes; if you're using the Indian sooji be sure to stir-fry at least 10 to 12 minutes, until toasty and you begin to smell the nutty flavor taking care not to brown. Transfer to a bowl and set aside. <br /><br />2. Add the water to the same skillet and bring to a boil. Add the salt and sugar. Lower the heat to moderate and gradually stir in the farina. (Water is critical here, the rule of thumb is twice the amount of grain, but I prefer a tad more, which helps the grains to soak and plump.) Mix a few tablespoons at a time, stirring constantly in one motion until all the water is absorbed, be careful while stirring because the mixture starts to spatter; reduce the heat to low at this time. Sprinkle the lime juice and mix gently. Add the desi ghee, cover and cook at least 5 minutes (do not peek) until the grains are fluffy and plump and meld with all the flavors. Let the uppuma rest, covered for 5 minutes. <br /><br />3. Turn on the oven to your lowest setting and warm some plates in it. Just before serving, spoon the uppuma into individual custard cups or decorative mold. For an attractive arrangement, place a warmed serving plate upside down on top of the decorative mold. Invert the mold over the plate holding both securely, and let the uppuma slide down onto the serving plate. Top each serving with tomato roses if you prefer and serve hot, sprinkled with fresh cilantro. I like this uppuma best when it is warm, as it cools it looses its fluffy texture. Serves 4Laxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com0tag:blogger.com,1999:blog-2504718364164763003.post-549388230165827412010-08-19T11:47:00.000-07:002010-08-19T12:24:37.749-07:00My Mother’s Heirloom Whole Pickled Limes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_bcvhS2J0WZU/TG183-E_-gI/AAAAAAAAAGI/g1Rw-C_NXHg/s1600/limepickle.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 272px;" src="http://2.bp.blogspot.com/_bcvhS2J0WZU/TG183-E_-gI/AAAAAAAAAGI/g1Rw-C_NXHg/s400/limepickle.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5507195220342602242" /></a><br />I am hosting a get together this weekend. I like to pay attention to every detail. I think, it’s really the small things that make a big difference. Take pickles, for instance, they can enhance and glorify a meal. At my local farmers market I came across an abundant of luscious, plump limes. Walla! All I could think of was my mother’s whole lime pickles. My mouth started watering looking at the plump bright green limes. <br /><br />If you think pickles are something only your grandmother would make and that they’re hard to prepare, then this recipe (I’m sure even my grandmothers would’ve agreed) will prove otherwise. Pickle is the soul of the Indian kitchen and, when it’s lovingly handmade, and passed from generation to generation like family heirlooms it is a perfect gift to the culinary world. <br /><br />This oil-free, easy and straightforward preparation is my mother's 50-year-old recipe I’d like to share that with you. She makes it every year in summer for family, friends and neighbors. Preparation of pickles used to be an elaborate process involving a lot of attention. I can recollect mother plucked 500 plump juicy limes, right from her organic garden and carefully screened each one. Then they were meticulously rinsed and wiped with linen. Earthenware crocks of approximately 5-gallon capacity were cleaned and sun-dried. Plump, fragrant spices were hand picked and dried in sun. The choice of chile powder (cayenne) was very important. It was always freshly pounded and mother went a step further with her innovative mind, she mixed three to four different varieties of dried chiles to achieve a deep ruby-red color so the finished pickle attained a beautiful hue. The pickling process was carried out only on a bright sunny day to avoid moisture from the atmosphere. The care and love that went into the preparation was worth the time and effort. Mother made beautiful little baskets with bowls of fresh homemade pickles to all our friends, relatives and neighbors. Although I make these here in late summer when limes are large and juicy, each time I visit India I still get enormous refills of my mother’s handmade pickles. <br />These are lovely with vegetarian as well as fish and meat dishes. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bcvhS2J0WZU/TG2AQ_NI3FI/AAAAAAAAAGQ/_NDisbtwUCI/s1600/limepickle1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 279px;" src="http://3.bp.blogspot.com/_bcvhS2J0WZU/TG2AQ_NI3FI/AAAAAAAAAGQ/_NDisbtwUCI/s400/limepickle1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5507198948676787282" /></a><br />2 pounds (10 large) limes<br />1 teaspoon fenugreek seeds<br />1 teaspoon cumin seeds<br />½ tablespoon mustard seeds<br />¼ teaspoon turmeric<br />¼ cup sugar<br />1/8 cup cayenne<br />¼ cup salt<br /><br />1. Wash the limes and wipe dry with a kitchen towel. Slit each lime crosswise into fourths leaving ½-inch uncut at one end (similar to the 'X' you make while blanching the tomato, this should be a deeper ‘X’). Place in a large mixing bowl. You don’t have to remove the seeds leave them in for a rustic appeal. <br /><br />2. Combine the fenugreek, cumin and mustard seeds in a small dry frying pan. Toast over moderate heat until aromatic and mustard seeds start to pop, shaking the pan frequently, about 5 minutes. Cool and transfer to a spice grinder or coffee mill and grind to a fine powder. Dump into a small bowl. Add the turmeric into the same frying pan and warm it on low heat for 1 minute. Add to the bowl. Stir in the sugar, cayenne and salt. Mix thoroughly. Gently spread the cuts open of each lime and sprinkle the spice mix between the slits. Place limes into a crock. Cover with lid and store in a cool dry place. Let the pickle cure for 3 to 4 days before serving. Occasionally give a shake, so the bottom pickles come at the top and the top ones move to the bottom. Shake the crock a couple times for about 4 to 5 days. Refrigerate after a week. (To be on the safe side I recommend refrigeration.) Makes about 3 cups<br /><br />Variation – Chile-Lime Pickles<br />If you prefer, using gloves, slit 10 to 15 long slender fresh hot green chiles do not stem, (be sure to use the gloves), sprinkle some of the pickling spice mix into the slits and toss into the crock.Laxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com3tag:blogger.com,1999:blog-2504718364164763003.post-37495430789571987462010-08-10T21:20:00.000-07:002010-08-10T21:35:46.588-07:00Fresh Mixed Veggie-Yogurt Spread at Sprouts Cooking Club<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bcvhS2J0WZU/TGIlrmwBe9I/AAAAAAAAAFw/4psMOQy1bcQ/s1600/Sprouts+007.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_bcvhS2J0WZU/TGIlrmwBe9I/AAAAAAAAAFw/4psMOQy1bcQ/s400/Sprouts+007.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5504003125666741202" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_bcvhS2J0WZU/TGImYd-Eb2I/AAAAAAAAAGA/5rNsKUPUb_Q/s1600/Sprouts+003.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_bcvhS2J0WZU/TGImYd-Eb2I/AAAAAAAAAGA/5rNsKUPUb_Q/s400/Sprouts+003.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5504003896403849058" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bcvhS2J0WZU/TGImB86Hh4I/AAAAAAAAAF4/9wOmy8ou06Y/s1600/Sprouts+001.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_bcvhS2J0WZU/TGImB86Hh4I/AAAAAAAAAF4/9wOmy8ou06Y/s400/Sprouts+001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5504003509571782530" /></a><br />Last week, I had the pleasure to teach children at the Sprouts Cooking Club in Berkeley. I believe they were between the ages of 5 to 14 years. The class was full with 18 children. Several adult volunteers supervised the kids. The class was held at the Whole Foods parking lot under a cozy tent. The Whole Foods Market supplied the ingredients for the class. <br /><br />I was so impressed by the young children’s enthusiasm and participation. They were well organized with their cutting board, mixing bowl, small pots and knife. They cut the vegetables with great interest (of course, under adult supervision), so finely and in uniform pieces they would put us professionals to shame. I was told some of them were very good at mincing, dicing, and cubing. Best of all, they were proficient at rolling leafy green or herbs and chopping into delicate strips referred to as chiffonade. As they assembled the following mixed vegetable spread, we passed along slices of crusty bread. The little kids were even happy to enjoy it as a cool crunchy salad in small cups by itself. It was nice to see the youngsters enjoying wholesome mother earth’s bounty. <br /><br />Use this light and easy mixed vegetable concoction as a dip or spread on crusty bread to make vegetarian sandwiches. You can also serve as a side dish salad for lunch. <br /><br />2 large tomatoes<br />2 medium cucumbers, such as English, pickling (about 10) or regular<br />1 bunch red radishes<br />1 small white, red or yellow onion <br />¼ cup chopped cilantro <br />4 cups plain yogurt<br />2 teaspoons or to taste salt <br />1 tablespoon sugar <br /> <br />1. Core the tomatoes, chop finely and transfer to a large bowl. Peel and seed the cucumber; chop in half inch pieces and transfer to the bowl. Finely slice the radishes then stack and julienne the slices; transfer to the bowl. Peel and quarter the onion and slice thinly lengthwise; add to the bowl. Sprinkle with the cilantro. <br /><br />2. Just before serving, in a bowl, combine the yogurt, salt and sugar. Beat with a fork until smooth. Fold into the prepared vegetables. Serves 6 to 8 as an accompaniment or use as a vegetarian sandwich spread.Laxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com2tag:blogger.com,1999:blog-2504718364164763003.post-23778018239532962362010-07-20T17:08:00.000-07:002010-07-21T12:18:32.470-07:00Red And Golden Beets Kachumber With Orange<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bcvhS2J0WZU/TEZCXZ5jfnI/AAAAAAAAAFo/WZ6zZ_7efA4/s1600/beetsalad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 276px;" src="http://1.bp.blogspot.com/_bcvhS2J0WZU/TEZCXZ5jfnI/AAAAAAAAAFo/WZ6zZ_7efA4/s400/beetsalad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5496153365108981362" /></a><br />It has been so long I created a new post. I was traveling; also, someone hacked into my gmail account. You see the ‘followers’ down below someone added my name and photo. Anyone knows how to delete it? Thanks in advance for your help. <br /><br />The following is an Indian style salad, called kachumber. This type of fresh salad relies on chopped, crisp vegetables moistened with oil-based dressing rather than yogurt flavored with spices. It can be made from raw or cooked fruits and vegetables, standing alone or in combination.<br /><br />Kachumber is not nearly as well known outside of India. In texture, kachumber resembles coleslaw, but contains no mayonnaise. A light coating of spice-infused oil seasoning takes the place of vinaigrette. It is added to give shine, smoothness and flavor. Most kachumbers use one or two grated or shredded vegetables, either raw or cooked, with a flavorful boost from the zesty spice-infused oil, a touch of fresh herbs and a sprinkle of lime juice. Whether the salad uses vegetables that are raw or blanched, sliced or shredded, they are meant to be refreshing contrasts to the accompanying dishes. <br /><br />This recipe is a variation on a salad I tasted several years ago at the Culinary Institute of America, in St. Helena. Golden and red beets make all the more interesting combination added by the subtleties of tangy green mango. <br /><br />1 large red beet <br />2 medium yellow beets <br />1 small orange, separated into sections and white parts removed<br />1 small green mango, peeled and grated<br />¼ cup fresh lime juice<br />¼ cup coarsely chopped toasted walnuts <br />2 tablespoons canola oil<br />1 teaspoon mustard seeds<br />2 tablespoons chopped cilantro or kari leaves<br /><br />1. To prepare the beets, cut off all but 1-inch of stems and roots. Rinse; do not peel. Cook covered, in boiling salted water till crisp tender for 40 to 50 minutes. When cool enough to handle slip skins off the beets. <br /><br />2. Dice beets into 1/8-inch wedges. Transfer to a decorative serving bowl. Add the orange and mango. Drizzle the lime juice. Top with nuts. <br /><br />3. Heat the oil in a small skillet over moderately high heat. Add the mustard seeds; immediately cover with a spatter screen, and cook until the seeds stop popping, about 30 seconds. Toss in the cilantro. Cook few seconds until crisp. Cool slightly and pour over the kachumber, scraping the pan with a rubber spatula. Serve right away. Serves 4 as a complimentary dishLaxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com4tag:blogger.com,1999:blog-2504718364164763003.post-2430333330521519842010-05-28T09:16:00.000-07:002010-05-28T10:27:18.871-07:00Spinach Crusted Tandoori Chicken for Memorial Day<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bcvhS2J0WZU/S__8EADW9XI/AAAAAAAAAFc/Zi1_qKhAzX4/s1600/spinachchicken2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 284px;" src="http://4.bp.blogspot.com/_bcvhS2J0WZU/S__8EADW9XI/AAAAAAAAAFc/Zi1_qKhAzX4/s400/spinachchicken2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5476372817569576306" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bcvhS2J0WZU/S__tGmpIoDI/AAAAAAAAAFU/PCNfNo6d1bY/s1600/spinachchicken.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 289px;" src="http://4.bp.blogspot.com/_bcvhS2J0WZU/S__tGmpIoDI/AAAAAAAAAFU/PCNfNo6d1bY/s400/spinachchicken.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5476356369613889586" /></a><br />This is easily one of my favorite twists on tandoori chicken a little green than the red version. The marinade is one of the most beautiful spring-green colors. I have infused it with a unique combination of leafy greens, cilantro and green chiles. Here the raw onion is caramelized to make it more flavorful. <br /><br />Grill this chicken on your Memorial Day weekend and impress your guests with delightful and unique flavors. <br /><br />4 pounds (4 medium-large) chicken legs, skinned<br />1 ½ -inch thick slice of fresh ginger<br />6 large garlic cloves <br />½ cup chopped fresh cilantro<br />2 tablespoons fresh lime juice <br />¼ teaspoon turmeric<br />2½ tablespoons vegetable oil<br />1 cup plain yogurt<br />½ cup sliced onion<br />1 fresh hot green chile, stemmed and chopped<br />1 teaspoon ground coriander<br />2 cups chopped fresh spinach with tender stems<br />1 cup chopped fresh Swiss chard with tender stems<br />1 teaspoon salt<br />2 tablespoons melted butter for basting<br /> Beautiful sprigs of watercress<br /> Yellow pear and red tomatoes, sliced<br />1 lime or lemon cut into wedges<br /> <br />1. Rinse the chicken legs well, then pat dry. Score the meat by making shallow slits or slashes at intervals over the legs. Place in a large bowl.<br /><br />2. Combine the ginger, garlic, cilantro, lime juice, turmeric, 2 tablespoons oil, and ¼ cup yogurt in a blender. Process until pureed and smooth. Transfer to a medium glass bowl. Whisk in the remaining ¾ cup yogurt. Pour the marinade over the chicken and rub into the flesh. Cover and set aside at cool room temperature for 1 hour, or refrigerate for up to 2 hours.<br /><br />3. Heat the remaining ½ tablespoon oil in a skillet over moderate heat. Add the onion and sauté for 10 to 12 minutes, until it turns a rich brown. Add the chile, coriander, spinach and Swiss chard, stir 1 minute. Cover and cook until the greens are wilted, 4 minutes. Transfer to a blender. Add the salt and blend to a smooth puree. Pour the spinach mixture over the chicken. Rub the mixture into the flesh. Cover and refrigerate for at least 5 hours or overnight. Turn the chicken pieces occasionally in the marinade.<br /><br />4. Prepare a charcoal fire, letting the coals burn until they are covered with a gray ash and are medium-hot. Position the grill grate about 8 inches above the coals and lightly oil. Lay the chicken pieces on the hottest portion of the grill, cover, and let them cook about 12 minutes on one side, baste with butter if desired, then turn and finish on the other side until tender 10 to 12 minutes more. <br /><br />5. Line a warm serving platter with sprigs of watercress and surround with thick slices of yellow and red tomatoes. Use tongs to transfer chicken to the platter and you’re ready to serve. Pass the lime wedges on the side for your guests to sprinkle on the chicken if needed. Serves 4Laxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com6tag:blogger.com,1999:blog-2504718364164763003.post-52454197923911668892010-05-26T13:51:00.000-07:002010-05-26T16:11:02.576-07:00Check out the video on The View from the Bay<object id="otvPlayer" width="400" height="268">
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</object>Laxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com0tag:blogger.com,1999:blog-2504718364164763003.post-14974102712146723472010-05-14T11:29:00.000-07:002010-05-14T11:37:24.984-07:00Appearing on TV ABC 7’s “The View From The Bay”<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bcvhS2J0WZU/S-2X5LuH42I/AAAAAAAAAFE/Jh2W6LBRpfg/s1600/Wsonoma.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_bcvhS2J0WZU/S-2X5LuH42I/AAAAAAAAAFE/Jh2W6LBRpfg/s400/Wsonoma.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5471196130979603298" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bcvhS2J0WZU/S-2XsbP08fI/AAAAAAAAAE8/rvjD0FSeuvg/s1600/Wsonoma2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_bcvhS2J0WZU/S-2XsbP08fI/AAAAAAAAAE8/rvjD0FSeuvg/s400/Wsonoma2.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5471195911809200626" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bcvhS2J0WZU/S-2XfMvBEzI/AAAAAAAAAE0/7wjSPlQUMQg/s1600/Wsonoma1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_bcvhS2J0WZU/S-2XfMvBEzI/AAAAAAAAAE0/7wjSPlQUMQg/s400/Wsonoma1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5471195684575187762" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_bcvhS2J0WZU/S-2W2fAVxMI/AAAAAAAAAEs/jxF-TDH8SN0/s1600/ViewBay.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 138px; height: 104px;" src="http://2.bp.blogspot.com/_bcvhS2J0WZU/S-2W2fAVxMI/AAAAAAAAAEs/jxF-TDH8SN0/s400/ViewBay.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5471194985105048770" /></a><br />Please join me on TV ABC 7’s “The View From The Bay,” on Monday May 24th. I am going to cook Chicken Breasts in Korma Sauce, from my cookbook, "The Dance of Spices." <br /><br />I would like to extend a special invitation to participate in live studio audience for FREE. Audience members have the chance to Meet Spencer Christian and Janelle Wang and see the behind the scenes of a live television broadcast. Tickets for the show are FREE but must be reserved in advance. Audience doors open at 2:15pm with a cut-off time of 2:30pm, the show is live from 3-4pm. <br />To reserve your seats please call the ticket request line at (415)-954-7733 or visit www.viewfromthebay.com and click on “be in our audience” and fill out a ticket request form. Or click on the link below to go to online ticket request form. Simply fill out your information and press submit.<br />http://abclocal.go.com/kgo/feature?section=view_from_the_bay&id=6337461<br />Please be sure to note under “comments” the name of the guest to be on the show if you are requesting a specific date to support someone.<br /><br />During one of my book signings and presentations at William Sonoma, in San Francisco I prepared the chicken korma recipe it turned out to be a great hit.Laxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com4tag:blogger.com,1999:blog-2504718364164763003.post-48359177177678536062010-05-10T13:33:00.000-07:002010-05-12T13:11:40.685-07:00Those Magnificent Marvelous Green Mangoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bcvhS2J0WZU/S-hvwahti8I/AAAAAAAAAEk/jbGcqB-wAno/s1600/Image0054.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_bcvhS2J0WZU/S-hvwahti8I/AAAAAAAAAEk/jbGcqB-wAno/s320/Image0054.JPG" alt="" id="BLOGGER_PHOTO_ID_5469744624986590146" border="0" /></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bcvhS2J0WZU/S-hvBukkTQI/AAAAAAAAAEc/A7Kh17sLCY4/s1600/Image0052.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_bcvhS2J0WZU/S-hvBukkTQI/AAAAAAAAAEc/A7Kh17sLCY4/s320/Image0052.JPG" alt="" id="BLOGGER_PHOTO_ID_5469743822913424642" border="0" /></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_bcvhS2J0WZU/S-huksgB3MI/AAAAAAAAAEU/vLvAVwnwTZ0/s1600/Image0059.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_bcvhS2J0WZU/S-huksgB3MI/AAAAAAAAAEU/vLvAVwnwTZ0/s320/Image0059.JPG" alt="" id="BLOGGER_PHOTO_ID_5469743324141313218" border="0" /></a><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 9"><meta name="Originator" content="Microsoft Word 9"><link rel="File-List" href="file:///C:/DOCUME%7E1/LAXMIH%7E1/LOCALS%7E1/Temp/msoclip1/01/clip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:donotoptimizeforbrowser/> </w:WordDocument> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} h1 {mso-style-next:Normal; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; page-break-after:avoid; mso-outline-level:1; font-size:12.0pt; font-family:"Times New Roman"; mso-font-kerning:0pt;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <p class="MsoNormal">I just got back from my travels to India. I was fortunate to be there during the mango season. I had the privilege of eating green mangoes straight from my mother’s organic garden. My mother had planted two three-year-old mango saplings when I was about the same age.</p><p class="MsoNormal">
<br /><span style=""> </span></p> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <p class="MsoNormal">Now the mango trees are big and spreading, full of luscious bright fruits. Its changing foliage, mass of budding feathery blossoms and hanging fruits present a spectacular view. The cool trees are an abode for tropical parrots and parakeets. The full-grown mature tree produces 400-600 mangoes at a time. Green mangoes start to appear in early April on Indian subcontinent. Some branches were so heavy with fruits that they almost touched the ground. Every time I went shopping I would cut a green mango into slices and take it in ziplock bag, my valuable vitamin C in the sweltering tropical heat. There was something gratifying about cutting down a stalk of green mango and chopping the fruit into small pieces. During leisure I would dip the pieces in a mound of salt and enjoy.
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<br /></p> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <p class="MsoNormal">In India the green mangoes are not only used in pickles but utilized like a vegetable as well. It is really white inside, appearing more like daikon, jicama, or green papaya than mango. Its juicy tart flavor is a natural bonus to an imaginative cook. India is the abode to hundreds of varieties of magnificent marvelous mangoes. There is a surprising selection of just green pickling mangoes that vary in tartness, shape and size—literally from, 1-inch to 12-inches in length.</p><p class="MsoNormal">
<br /></p><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 9"><meta name="Originator" content="Microsoft Word 9"><link rel="File-List" href="file:///C:/DOCUME%7E1/LAXMIH%7E1/LOCALS%7E1/Temp/msoclip1/01/clip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:donotoptimizeforbrowser/> </w:WordDocument> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} h1 {mso-style-next:Normal; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; page-break-after:avoid; mso-outline-level:1; font-size:12.0pt; font-family:"Times New Roman"; mso-font-kerning:0pt;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <p class="MsoNormal">The mango tree is very much a part of Indian customs. It has an honored place in cultural and religious observances. Its slender pointed leaves, the branches and blossoms are used for various purposes. The leaves are skillfully arranged to decorate the thresholds and doors during feasts and in marriage banquets. The farmers have a special place for the mango tree since it signifies richness. A special spot is reserved for the mango tree in the field, it provides shade and a place to relax. Some dip the flat mango pit in ghee (clarified butter) and honey before planting the seed so it grows into a healthy tree. The young growing plant is then anointed with milk so there is a harvest of sweet fruits.
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<br /></p> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <p class="MsoNormal">The green mango is not only nutritious but is cultivated since ancient times for various medicinal properties found in the leaves and bark of the tree. The raw mango is a vital flavoring part and cooked like a vegetable in curries, stews and salads. It is used in making chutneys, pickles, preserves and sherbets. Sliced and sun-dried, it is ground into fine powder to make the mango powder. Both the dried slices and powder are used as souring agent in curries, meat dishes, soups, and in preparation of tangy spice blends.
<br /></p><p class="MsoNormal"><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 9"><meta name="Originator" content="Microsoft Word 9"><link rel="File-List" href="file:///C:/DOCUME%7E1/LAXMIH%7E1/LOCALS%7E1/Temp/msoclip1/01/clip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:donotoptimizeforbrowser/> </w:WordDocument> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} h1 {mso-style-next:Normal; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; page-break-after:avoid; mso-outline-level:1; font-size:12.0pt; font-family:"Times New Roman"; mso-font-kerning:0pt;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> </p><p class="MsoNormal">
<br /></p><p class="MsoNormal">Buy an actual ‘green’ mango in the following recipe. The fruit it is quiet hard and nearly impossible to puncture with a fingernail, available in Indian, specialty and some supermarkets. Usually they are placed separate from the ripe ones and labeled ‘green mango’. Your grocer can probably find a very green mango from his stock, if you ask. </p> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <p class="MsoNormal"><b>Warm Garbanzo Beans and Green Mango Salad</b><!--[if supportFields]><b><span style="'mso-element:field-begin'"></span></b> XE "Salads:garbanzo beans and green mango" <![endif]--><!--[if supportFields]><b><span style="'mso-element:"></span></b><![endif]--></p><p></p><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 9"><meta name="Originator" content="Microsoft Word 9"><link rel="File-List" href="file:///C:/DOCUME%7E1/LAXMIH%7E1/LOCALS%7E1/Temp/msoclip1/01/clip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:donotoptimizeforbrowser/> </w:WordDocument> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} h1 {mso-style-next:Normal; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; page-break-after:avoid; mso-outline-level:1; font-size:12.0pt; font-family:"Times New Roman"; mso-font-kerning:0pt;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <p class="MsoNormal">Here, I have paired the green mango with bland garbanzo beans and contrasting sweet coconut. The result is—warm, inviting salad with a wonderful hint of tangy taste. Try this vegetarian spring salad for light lunch or as an appetizer for dinner. If you have leftover cooked chicken or lamb in your refrigerator, by all means use in this salad.<span style=""> </span></p> <p class="MsoNormal">I make this salad so many times and forget to take a photo of the dish, I will take the picture next time and share it. In the meantime, enjoy the easy salad. </p> <p class="MsoNormal">
<br /></p> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <p class="MsoNormal">1<span style=""> </span>medium green mango, unpeeled</p> <p class="MsoNormal">1<span style=""> </span>tablespoon vegetable oil</p> <p class="MsoNormal">½<span style=""> </span>teaspoon brown or yellow mustard seeds</p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.5in;">2<span style=""> </span>dried red chiles, such as cayennes or chiles de arbol, stemmed, and broken into rough pieces </p> <p class="MsoNormal">2<span style=""> </span>cups cooked garbanzo beans (freshly cooked or canned, drained)</p> <p class="MsoNormal">2<span style=""> </span>tablespoons grated fresh or defrosted frozen coconut</p> <p class="MsoNormal">½ <span style=""> </span>teaspoon salt</p> <p class="MsoNormal">1<span style=""> </span>small avocado</p><p class="MsoNormal">
<br /><span style=""> </span></p> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <p class="MsoNormal">1. Wash and wipe the mango thoroughly. Peel the mango with a vegetable peeler. Using a hand grater (the fine holes of a hand grater result in a fine, fluffy texture) grate the mango, about half inch on all sides, then grate remaining fruit carefully, avoiding the large flat pit. Measure 1 cup and set aside.
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<br /></p> <p class="MsoNormal"><b><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></b></p> <p class="MsoNormal">2. Heat the oil in a medium skillet over medium-high heat. Add the mustard seeds; immediately cover with a spatter screen, and cook until the seeds stop popping, about 30 seconds. Toss in the chiles. Cook few seconds until crisp and lightly browned in spots. Add the mango, garbanzo beans, coconut and salt. Cook, stirring occasionally, until heated through, 5 to 6 minutes.</p><p class="MsoNormal">
<br /></p> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <p class="MsoNormal">3. Mound the salad in the center of a decorative deep dish. Peel, pit, and dice avocado, and sprinkle over top of the salad and serve right away. Serves 4 to 6 as an accompaniment</p>
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<br /></p>Laxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com2tag:blogger.com,1999:blog-2504718364164763003.post-51903392133934049372010-04-15T14:01:00.000-07:002010-04-18T14:00:06.722-07:00Gulfood Awards 2010<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bcvhS2J0WZU/S8tyuTPUlvI/AAAAAAAAAEM/0bbz1Yj0XII/s1600/GulfoodAward.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 226px; height: 320px;" src="http://3.bp.blogspot.com/_bcvhS2J0WZU/S8tyuTPUlvI/AAAAAAAAAEM/0bbz1Yj0XII/s320/GulfoodAward.JPG" alt="" id="BLOGGER_PHOTO_ID_5461585112880944882" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bcvhS2J0WZU/S8tyX0qXKvI/AAAAAAAAAEE/H-ssYWTFnxk/s1600/GINGER_JAR.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 320px;" src="http://4.bp.blogspot.com/_bcvhS2J0WZU/S8tyX0qXKvI/AAAAAAAAAEE/H-ssYWTFnxk/s320/GINGER_JAR.JPG" alt="" id="BLOGGER_PHOTO_ID_5461584726715738866" border="0" /></a>I am happy to share our product, Organic Lemony Flaxseed Spread with Ginger and Honey was selected finalist in the New Functional Food and Beverage category at the Gulfood Awards Gala in Dubai recently.Laxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com3tag:blogger.com,1999:blog-2504718364164763003.post-10891765072426773222010-02-13T18:01:00.000-08:002010-02-13T18:12:49.258-08:00An Indian valentine, Spice it up for your sweetheart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_bcvhS2J0WZU/S3dZuuz2rvI/AAAAAAAAADs/NWJ0LEDJrEQ/s1600-h/crabcurry.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 226px;" src="http://2.bp.blogspot.com/_bcvhS2J0WZU/S3dZuuz2rvI/AAAAAAAAADs/NWJ0LEDJrEQ/s320/crabcurry.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437913734447542002" /></a><br />Last February when I visited my alma mater in<br /> India, I was amazed to see boys and girls carrying<br /> red roses. Street vendors selling flowers close to the<br /> campus were doing a brisk business. When I asked<br /> what was going on, a teacher replied, "Don't you<br /> know today is Valentine's Day?" <br /><br /> Yes, I knew it was Feb. 14 but I did not remember<br /> it being a big celebration in India. I was surprised at<br /> how popular Valentine's Day had become on the<br /> subcontinent. Later, I also found out many stores<br /> had run out of Valentine's cards and even notepads.<br /><br /> When I was in college in the late '70s, my friends<br /> and I would often read and talk about the festivities<br /> of Valentine's Day in America, but didn't dare<br /> anything beyond talking to boys once in a while. <br /><br /> Yet, it makes sense that Valentine's Day would<br /> appeal to many Indians. With pleasant weather,<br /> February (month of Magha in Hindu calendar) is the<br /> month of love. Magha is also one of the Indian<br /> classical melodies -- gentle, soulful and romantic. <br /><br /> In this season, it is believed goddess Parvati did<br /> penance to win the love of Lord Shiva. Rati,<br /> Parvati's friend, came to her aid by advancing the<br /> season of spring and dancing to make Shiva's<br /> penance-hardened heart fall for Parvati. During this<br /> romantic period Lord Krishna also played St.<br /> Valentine for his sister and her friend to help bring<br /> together two loving hearts. <br /><br /> India is also the home of the monument to eternal<br /> love, the Taj Mahal. The mighty marble tomb was<br /> built by Mughal Emperor Shah Jahan to enshrine the<br /> body of his beloved wife, Mumtaj Mahal. <br /><br /> No celebration, especially for a day of romance,<br /> would be complete in India without special foods.<br /> The accompanying recipe is perfectly suited for<br /> the occasion. <br /><br /> CRAB CURRY FOR TWO<br /><br /> Serve with warm naan or a crusty bread of your<br /> choice, or on a bed of fragrant jasmine rice. <br /><br /> 2 to 3 dried red chiles, stemmed and broken into<br /> pieces <br /> 1/2 cup distilled white vinegar <br /> 4 garlic cloves <br /> 1/2-inch piece of fresh ginger <br /> 2 teaspoons ground cumin <br /> 2 teaspoons ground coriander <br /> 1/2 teaspoon cinnamon <br /> 1 crab (about 2 pounds), cleaned and cracked <br /> 2 tablespoons vegetable oil <br /> 1 teaspoon salt <br /> 1/2 cup water <br /> 2 teaspoons sugar <br /> 2 tablespoons minced cilantro leaves <br /><br /> Soak the chiles in the vinegar for 15 minutes. Add the garlic and ginger to the chiles and, using a blender or food processor, blend into a paste. Scrape the mixture into a small bowl. <br /><br /> Add the cumin, coriander and cinnamon to the<br /> mixture; mix thoroughly. Add the crab pieces and stir to coat them well. Cover and refrigerate for from 30 minutes to 1 hour. <br /><br /> Heat the oil in a large Dutch oven over medium-high<br /> heat. When the oil is hot, add the crab and brown on all<br /> sides. Add the salt, water and sugar to the pan. Bring to a<br /> boil. Cover, reduce heat and simmer for 12 to 15<br /> minutes, stirring occasionally, until the crab is<br /> cooked through and the flavors have blended. <br /> Garnish with cilantro. Serves 2.Laxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com1tag:blogger.com,1999:blog-2504718364164763003.post-90581944184103531662010-01-15T09:54:00.000-08:002010-01-23T19:00:15.579-08:00Fancy Food Show in San Francisco<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bcvhS2J0WZU/S1u1L4Fa03I/AAAAAAAAADk/jFcnLMyVWHU/s1600-h/trophy.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 71px; height: 181px;" src="http://3.bp.blogspot.com/_bcvhS2J0WZU/S1u1L4Fa03I/AAAAAAAAADk/jFcnLMyVWHU/s320/trophy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5430132991363568498" /></a><br /> Recipient of NASFT Outstanding New Product Award<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_bcvhS2J0WZU/S1CsdW4KJdI/AAAAAAAAADU/3tmT9ESlVoo/s1600-h/all-spreads.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_bcvhS2J0WZU/S1CsdW4KJdI/AAAAAAAAADU/3tmT9ESlVoo/s320/all-spreads.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5427027171338757586" /></a><br />Good morning everyone! Please visit us at the Fancy Food Show booth number 608 in San Francisco at the Moscone Center January 17 to 19, and come by for a taste of New, Organic Flaxseed Spread with Tropical Mango. My boutique company Laxmi’s Delights, is the recipient of Outstanding New Product by the NASFT sofi award standing for "Specialty Outstanding Food Innovation," the specialty food industry's most prestigious award competition.Laxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com0tag:blogger.com,1999:blog-2504718364164763003.post-23066590656285049902010-01-07T11:58:00.000-08:002010-01-07T12:53:31.217-08:00Seared Zesty Zucchini-Eggplant With Sesame<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bcvhS2J0WZU/S0Y9LZ9PwLI/AAAAAAAAADM/Lkelo6RIGpw/s1600-h/searedzuchini.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 210px;" src="http://1.bp.blogspot.com/_bcvhS2J0WZU/S0Y9LZ9PwLI/AAAAAAAAADM/Lkelo6RIGpw/s320/searedzuchini.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5424090067369967794" /></a><br />A very Happy and Healthy New Year to you all! I have had too much party food and now I am gone on to my old habits. I went back to my cookbook, “The Dance of Spices,” and leafed through the Vegetable Kingdom. <br /><br />I savor the lightness of seared veggies so much that this style is an integral part of my everyday cooking. Sautéed vegetables blend well as an accompaniment with a variety of foods. They are at their best when served immediately. In addition to serving as a side dish, you can add the leftovers to cooked tortellini or spaghetti for a light meal, turn plain rice into a pilaf or cook in light cream to make a quick curry. This dish also makes a great topping on open vegetarian sandwiches. <br /><br />1 medium (½ pound) regular oval or 3 Japanese eggplant<br />3 medium (½ pound total) zucchini<br />4 teaspoons salt<br />¼ cup mild sesame, peanut or olive oil<br />¼ teaspoon turmeric<br />½ teaspoon cayenne<br />¼ teaspoon sugar<br />1 teaspoon sesame seeds<br />1 tablespoon lime juice<br /> Chopped fresh cilantro for garnish<br /><br />1. Slice the eggplant and zucchini into 1/8-inch-thick slices. Place the slices in a colander and sprinkle with salt. Toss the veggies so that each slice is coated with salt. Set aside for 10 minutes. Rinse thoroughly and pat dry.<br /><br />2. Heat 1 tablespoon oil in a nonstick 12-inch frying pan or large skillet over moderate heat rotating the pan so that the oil coats the bottom and the sides. Add as many eggplant and zucchini slices that will fit in a single layer in the pan. Cook until the bottoms are lightly golden in places, about 3 to 4 minutes. Turn and cook on the other side for 2 to 3 minutes. Remove to a platter and set aside. Repeat with the remaining oil, eggplant and zucchini in 2 or 3 more batches.<br /><br />4. Return the cooked eggplant-zucchini slices to the pan. Sprinkle in the turmeric, cayenne, sugar, sesame and lime juice and toss very gently. Transfer to a heated serving platter. Garnish with cilantro and serve. Serves 4Laxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com2tag:blogger.com,1999:blog-2504718364164763003.post-58427052989849743952009-12-21T13:03:00.000-08:002009-12-21T13:11:59.676-08:00Crispy Okra Cocktail Snack<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bcvhS2J0WZU/Sy_jM5OjtHI/AAAAAAAAADE/TDz5Vvog-E8/s1600-h/okranibble.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 229px;" src="http://4.bp.blogspot.com/_bcvhS2J0WZU/Sy_jM5OjtHI/AAAAAAAAADE/TDz5Vvog-E8/s320/okranibble.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5417798687409812594" /></a><br />This is a simple but stunning hors d'oeuvre, best made just before serving time. Make sure the okra is very fresh and tender, so there is sufficient moisture when it is sliced, and an adequate amount of spice mix adheres to it. Fry gently until crisp. This way the okra will remain crunchy for a few hours. If leftovers get limp, bake them in the oven on low heat for about 20 minutes until crispy. The crisp okra can double as croutons and are delicious over light soups. <br /><br />1 pound fresh okra<br />2 teaspoons fresh lime juice<br />2 tablespoons chickpea flour<br />1½ teaspoons salt<br />½ teaspoon cayenne<br />1 teaspoon ground cumin<br />Vegetable oil, for frying<br /><br />1. Rinse the okra and pat it dry; snip off both the ends. Using a sharp paring knife slice each okra pod lengthwise into 4 thin slices. Place in a medium bowl. Sprinkle with the lime juice. <br /><br />2. In a small bowl combine the chickpea flour, salt, cayenne and cumin, and mix well. Sprinkle the spice mixture over on the okra and toss to coat. <br /><br /> 3. Fill a large wok or heavy saucepan with oil to a depth of 1½ inches and heat over medium-high heat until very hot, 375 degrees F on a deep-fry thermometer. If you do not have a thermometer, add a small piece of okra to the oil to test; if it comes to the surface immediately, bubbling and sizzling the oil is ready. If okra browns instantly, that means the oil is too hot, if it stays at the bottom then the oil is not hot enough. Adjust heat accordingly. Using a slotted spoon, carefully add the okra, in small batches without crowding, to the hot oil. Reduce the heat to medium and deep-fry slowly, separating each piece with a fork; do not allow slices to stick to each other. Cook until crisp and lightly golden, turning once, for 3 to 4 minutes. Use a skimmer or slotted spoon to transfer the okra to a tray lined with paper towels. Repeat with the remaining okra. Transfer to a warm serving platter and serve immediately. Serves 6 or so as a snack or an appetizerLaxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com2tag:blogger.com,1999:blog-2504718364164763003.post-86865210128429429472009-11-26T14:17:00.000-08:002009-11-26T15:12:54.498-08:00Crispy Wheat Canapé Crowned with Savory Topping<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_bcvhS2J0WZU/Sw8HKfGPrgI/AAAAAAAAAC4/usMeh_KIjFA/s1600/chaat1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 235px;" src="http://2.bp.blogspot.com/_bcvhS2J0WZU/Sw8HKfGPrgI/AAAAAAAAAC4/usMeh_KIjFA/s320/chaat1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5408549554223033858" /></a><br />I am cooking a big 20-course dinner for 50 people tomorrow. I have uploaded an appetizer that is part of the menu for you to enjoy or make it part of your carte du jour. <br /><br />1 large Yukon gold or russet potato<br />1 cup finely chopped onion<br />½ cup chopped fresh cilantro <br />Salt to taste<br />Plain yogurt, whipped<br />½ cup sweet chutney sauce (see recipe below)<br />½ cup hot chutney sauce (see recipe below)<br />Chaat Papdi (Indian crispy fried whole wheat rounds), available at Indian stores or substitute potato chips<br />½ cup or more thin chickpea flour noodles (sev), available at Indian stores<br /><br />1. Cook the potato in boiling salted water until tender; drain and let cool. Peel and dice the potato, and place in a large bowl. <br /><br />2. Add the onion and cilantro to the bowl; toss gently to mix. Season with salt and mix well. <br /><br />3. Drizzle with yogurt, sweet and hot chutney sauces and mix very gently. To serve, spoon about a tablespoon of the mixture onto individual Indian crispy chaat rounds or chips. Sprinkle sev noodles on top. Serve immediately. Serves 4 <br /><br />Sweet Chutney Sauce<br /><br />Use this as a dipping sauce for crudités onion rings or fritters. <br /><br />½ cup raisins <br />2 teaspoons tamarind concentrate dissolved in ½ cup water<br />1 slice of ¼ -inch thick knob fresh ginger<br />½ tablespoon sugar<br />¼ cup water <br />¾ teaspoon salt<br />½ teaspoon ground cumin<br /><br />1. Combine the raisins and tamarind liquid in a medium saucepan. Cook over moderate heat until raisins are very soft 6 to 8 minutes. Cool and transfer to a blender or food processor. <br /><br />2. Add the ginger, sugar, water, salt and cumin to the blender. Process to a smooth puree; stopping as necessary to scrape down the sides of the container. Transfer to a serving bowl. Let stand a few minutes for the flavors to meld. Cover and refrigerate the chutney sauce if not using. It keeps well for up to 1 week. Makes about 1 cup<br /><br />Hot Green Chutney Sauce<br /><br />Add more chiles if hotter taste is desired. <br /><br />2 cups packed fresh cilantro with stems<br />1 cup packed fresh mint leaves <br />1 fresh green serrano or jalapeno chiles, stemmed<br />1 teaspoon salt <br />1 teaspoon sugar<br />¼ cup fresh lime juice<br />¼ cup water<br /> <br />1. Combine all the ingredients in a blender. Process until smoothly pureed, stopping from time to time to scrape down the sides of the container. <br /><br />2. Transfer to a serving bowl. Let stand a few minutes for the flavors to meld. The chutney can be refrigerated for up to 3 days. Makes about 1½ cupsLaxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com3tag:blogger.com,1999:blog-2504718364164763003.post-25510304037356493882009-11-03T16:15:00.000-08:002009-11-03T16:41:18.994-08:00Glistening Brussels Sprouts Recipe from my Cookbook<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bcvhS2J0WZU/SvDI4LuVGqI/AAAAAAAAACo/2jAokKAosAU/s1600-h/brusselsprouts.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 217px;" src="http://4.bp.blogspot.com/_bcvhS2J0WZU/SvDI4LuVGqI/AAAAAAAAACo/2jAokKAosAU/s320/brusselsprouts.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5400036820762565282" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_bcvhS2J0WZU/SvDInTEKKAI/AAAAAAAAACg/xL8xPS876pg/s1600-h/Dance+of+Spices.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 262px; height: 320px;" src="http://2.bp.blogspot.com/_bcvhS2J0WZU/SvDInTEKKAI/AAAAAAAAACg/xL8xPS876pg/s320/Dance+of+Spices.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5400036530675394562" /></a><br />Someone called me this morning to tell how much she enjoys the vegetarian dishes from my cooking classes as well as my cookbook, “The Dance of Spices.” I thought you too might like to cook this lighter version. <br /><br />Glistening Brussels sprouts are stunning with peppercorns and sesame seeds. This dish makes a great topping for freshly cooked brown or wild rice. <br /><br />2 tablespoons sesame seeds<br />3 tablespoons vegetable oil <br />1 teaspoon yellow or brown mustard seeds<br />1 cup sliced onion<br />2 fresh green serrano or jalapeno chiles, stemmed and chopped<br />1 teaspoon black peppercorns, lightly crushed <br />2 pounds brussels sprouts, trimmed of outer leaves and quartered<br />1 teaspoon salt<br /> Dried or fresh grated unsweetened coconut (optional) <br /><br />1. In a small skillet over medium heat, toast the sesame seeds until the seeds are aromatic and uniformly reddish in color, for 4 minutes. Cool thoroughly. Transfer to a coffee mill or spice grinder and grind coarsely. Set aside. <br /><br />2. Have a spatter screen ready before you continue. Heat the oil in a large skillet over medium-high heat. Add the mustard seeds, immediately cover with a spatter screen, and cook until the seeds stop popping, about 30 seconds. Add the onion and chilies and cook until the onion is very soft and just beginning to turn brown at the edges, 4 minutes. Add the pepper and sesame seeds and stir for a few seconds. Add the brussels sprouts and cook, stirring, until the sprouts are coated. Sprinkle with salt and reduce heat to low. Cover and cook until the sprouts are crisp-tender, 10 to 12 minutes.<br /> <br />3. Transfer to an attractive heated serving dish. Garnish with the coconut, if desired, and serve. Serves 6 as a side dish.Laxmi Hiremathhttp://www.blogger.com/profile/08561272114406693994noreply@blogger.com2