You may have tried many recipes of corn bread for regular meals or during Thanksgiving to serve with the roasted turkey center piece. But this recipe is slightly different than all the rest because we have used a secret ingredient here. It's the Indian staple spice blend called Garam Masala. You'll love the mellow flavor of the muffins that will surely complement any roasted poultry or meat.
1 cup corn meal
1 cup all-purpose flour
½ tbsp. baking powder
¾ tsp. baking soda
¾ cup sugar
1 tsp. salt
1-1½ tsp. Curry's Garam Masala
½ - ¾ cup shredded cheddar cheese
1 cup milk
½ stick butter, melted
1 whole egg
1 tbsp. ground flax seed (Flax seed powder will replace one egg in the recipe and also add some fiber)
3 tbsp. water
1. Heat the oven to 400 degree F.
2. Mix the flax seed powder in 3 tbsp water and keep it aside until it turns into a gel consistency.
3. In a separate bowl, mix all the dry ingredients.
4. In a small bowl, mix butter, milk, egg, and the flax seed powder mixture until it is smooth.
5. Add this liquid mixture to the dry ingredients and mix gently until the dry ingredients are just wet. Do not over-mix the batter.
6. Spoon this batter into the prepared muffin cups.
7. Bake the muffins for 15-20 min. or until they are nicely brown and toothpick comes out clean.
This fruit dessert is so simple to make and it's such a versatile recipe that you can use either freshly picked berries in-season or frozen ones for the rest of the year.
The Chai Spice used here makes it out-of-the world. You're gonna love it!
1 cup and 2 tbsp. all-purpose flour
2 ½ tbsp. Curry’s Chai Sugar
Dash of salt
1 stick cold unsalted butter, cut into pieces
2 tbsp. ice water
2 cups fresh blueberries
¼ - ½ tsp. Curry’s Chai Spice
¼ cup all-purpose flour
¼ cup granulated sugar
½ stick cold unsalted butter
1. Heat the oven to 450 degrees F. Combine all-purpose flour, sugar, salt and pulse in an electric mixer or food processor. Add the butter and pulse the mixture until the butter is thoroughly incorporated & the mixture resembles coarse breadcrumbs.
2. Add the ice water to the dough. Mix until the dough comes together & pulls cleanly away from the sides of the bowl.
3. Remove the dough from the bowl & flatten it into a circle. Wrap the dough in plastic wrap and refrigerate it until it is chilled.
4. On a lightly floured surface, roll the dough out to a roughly 10-inch diameter circle. Transfer the dough to an ungreased cookie sheet. Put the berries in the center & distribute it evenly leaving a 1-inch border on the sides. Sprinkle the Chai Spice over the berries.
5. Mix the all-purpose flour and granulated sugar until it combines well. Add the cold butter and mix quickly until the mixture resembles coarse breadcrumbs. Distribute this sugar-flour mixture over the berries.
6. Fold the edges of the dough over the fruit. Fold and pleat the dough as necessary, pressing firmly on the pleat.
7. Bake until the crust is lightly browned & the fruit is soft, about 20-25 minutes. Rotate the crostata halfway through baking for even browning.
8. Remove the crostata from the oven & cool slightly before serving.
Note: You can use frozen berries but do not defrost before using them.
This is a recipe suitable for any backyard cook off party - simple, flavorful, and tasty chicken! The citrus beer marinade does all the magic and the resulting chicken is juicy and tender down to the bone.
¼ cup lemon juice
½ - 1 tsp. chili powder (optional)
½ tsp. sea salt
1 chicken, cut up into pieces (8-10 pieces)
1 bottle (12 oz.) Leinenkugel’s Summer Shandy Beer
1 ½ tsp. sea salt or to taste
¼ cup sugar, plus extra
1 tsp. black pepper
2 tbsp. Curry's Tandoori Spice
¼-1/2 tsp. cayenne pepper powder (optional)
2 tbsp. vegetable oil, plus extra for sautéing
1. In a large bowl, whisk together lemon juice, chili powder (if using), and salt.
2. Marinate the chicken pieces in this marinade for 30 min.
3. Meanwhile, in a large bowl whisk together beer, salt, sugar, pepper, Tandoori Spice, and vegetable oil.
4. Remove 1 cup of this marinade and keep it aside.
5. Remove the chicken pieces from the first marinade and add it to the beer marinade. Cover the bowl and keep it in the refrigerator and marinate it for 12 to 24 hours. Turn the pieces of chicken several times.
6. Cook the remaining marinade over medium high heat and keep stirring until it reduces to half. Add some more sugar to balance the seasoning as reducing may make it savory. Keep it aside for glazing the chicken while roasting.
7. Remove chicken from refrigerator and bring it to room temperature. Drain chicken from the marinade.
8. In a hot sauté pan over high heat, brown the chicken pieces on both sides.
9. Transfer the chicken to a baking sheet. Brush the pieces with the glaze and bake at 400 F oven for about 20 minutes. Brush the chicken with the glaze two more times. The chicken is done when the internal temperature registers 165° F and it is nicely brown with a few char spots.
Do you like Indian curries? Many people would nod their heads but would also give a skeptical look when it comes to cooking those mouth-watering, highly-aromatic dishes. It is a common myth that all Indian dishes are time-consuming, laborious, and takes a whole lot of time to prepare. Anyone would agree to the suggestion that it's much easier and relaxing to go out and enjoy a scrumptious Indian meal at a restaurant.
This is a crockpot recipe that I developed to make it easy for you to pull together quickly before you leave for work and come back to a pleasant aroma in your home. Do not get apprehended by the long list of the ingredients! The ingredients listed in this recipe are easily available and most of them are probably in your pantry.
Now let's get started!
2 legs of lamb, with bone
2 tbsp lemon juice
½ cup plain yogurt
1 small onion, grated
4 garlic cloves, crushed
½ inch piece of ginger, minced
½ tbsp fresh mint, chopped
1 tbsp Curry’s Meat Spice Rub
1 tbsp olive oil
1 tsp sugar
1-2 tsp coarse salt, to taste
1 tsp. freshly ground black pepper
¼ - ½ tsp cayenne pepper powder, optional
½ tbsp dried fenugreek leaves (available in ethnic stores), optional
2 medium potatoes cut into large cubes
2 medium carrots cut in medium sized chunks
½ cup water
Pat the lamb legs dry with paper towels and sprinkle some salt and black pepper powder on both sides.
Heat a large, heavy skillet with a drizzle of oil over medium-high heat and brown the lamb on all sides.
Arrange the potatoes and carrots at the bottom of the slow cooker. Transfer the lamb legs and put them on top of the vegetables.
Mix all the other ingredients (except water) in a small bowl to a smooth paste and pour it evenly over the lamb and the vegetables. Spread it on all sides.
Pour the water and cook it in the slow cooker on low for 8 hours.
Serve with plain rice or any kind of bread.
Dr. Gayatri Borthakur, a nutritionist turned entrepreneur, has a PhD in nutrition and a passion for delicious but healthy foods.