We are very happy to present to you this recipe created by Mary Krystinak of Mary's Wholesome Living!
This recipe was quite timely in regards to the new food trend of 2015, which is using more fermented foods like pickled cauliflower along with smoked cabbage.
Mary's goal is to bring back the lost techniques of canning, pickling, fermenting, kombucha, and bread making using only the most natural ingredients. She offers classes regularly at many locations. Be sure to check out her website and enjoy the recipe!
2 large heads of cauliflower, cut into bite sized pieces
2 Tablespoons Curry's Curry Powder
2 Tablespoons chili powder
2 Teaspoons ground cayenne pepper (or I used hot paprika)
2 Teaspoons ground turmeric
3-6 cloves garlic, smashed
4 Tablespoons sea salt
1/2 cup whey, 1/2 brine from previous batch, or an additional tbsp of salt
Measure all your spices and salt then mix well to combine. Peel and smash garlic. Add to spice mixture.
Toss cauliflower, and spice mix to coat. Place in a large clean crock or large glass jar, gently pressing the cauliflower. Pour whey or reserved brine over cauliflower, fill will unchlorinated water. Mix well to distribute spices.
Covering - if using a crock, place saran wrap directly on top of mixture to seal out air. I place another smaller crock on top of this to weight down cauliflower and keep it below the brine. It is important that the cauliflower stay submerged the entire time in order to prevent mold. Cover the crock with a cloth to keep out dust and insects, but allow for air.
If using a large jar, you can use glass weights if available or saran wrap as above with smaller water filled jar to keep veggies submerged. Once again cover to allow air flow, but keep dust and insects out. I have fermentation caps, Kraut Kaps, that allow for air flow, but keep things clean.
Place on couter and keep at room temperature 3-5 days. Check for tanginess. Leave a few days longer if you wish. Should be nice and crisp. Place in sealed glass jars and store in refrigerator.
It’s a common belief that a dish with coconut milk is always Thai. In fact, the practice of using coconut and its milk in cooking is very traditional in all the tropical and sub-tropical countries that have a shoreline where coconut is grown in abundance.
It’s believed that the light, fibrous coconuts fall into the sea and floats in the water, traveling to other areas of temperate climate. Early voyagers carried it with them to far lands and thus the coconut became a widespread popularity!
Although we see coconuts in many cuisines, there are a variety of regional recipes evolving from the use of a wide array of spices that complement the rich taste of sweet coconut milk. In India, you will see numerous ways in which a home cook or a trained chef uses coconut milk in creating a variety of delicacies. They use this divine natural food in cooking vegetables, eggs, meat, seafood, and various dessert items. Here's a very simple dish of fish cooked in coconut milk using some Indian spices.
1 tbsp olive oil
1 medium onion, grated
½ tsp green chili, chopped (optional)
1 tbsp garlic, minced
2 tsp ginger, minced
2 small tomatoes, chopped
½ tsp Curry Powder
½ tsp paprika
Salt to taste
½ lb tilapia fillet, raw king shrimp, or any such light fish
½ can of 15 oz coconut milk
1 tsp sugar
1 tsp Garam Masala
1 tbsp coriander leaves, chopped
1 Heat the oil in a large, heavy-base saucepan and fry the onions, garlic, and ginger over a high heat for 5-7 minutes until softened and slightly brown in color. Browning develops a nice aroma of curry.
2. Stir in the tomatoes and cook until it becomes mushy and forms a paste-like consistency.
3. Add the Curry Powder, paprika powder, chopped chili (if using), salt, sugar, and Garam Masala and cook for 2 minutes until the mixture blends well.
4. Add ¼ - ½ cup hot water (depending on the thickness of the gravy you desire) and the coconut milk. Stir well and bring it to a boil.
5. Reduce the heat and add the fish of your choice, cover, and simmer for 5-7 minutes based on the type of fish you are cooking or until the gravy becomes nicely thick in consistency and the fish is cooked.
6. Remove from the heat, adjust the seasoning with salt and pepper if required and stir in the coriander leaves. Serve over plain cooked rice.
¼ cup olive oil
½ tsp Curry Powder
½ tsp dried rosemary
3 cloves of garlic, chopped
1 tbsp dry active yeast
1 tsp all-purpose flour
1 tsp sugar
½ cup warm water
2½ cup bread flour
1 cup all-purpose flour
½ tsp salt
1½ tbsp sugar
1 cup water
1. Heat olive oil and add the garlic, curry powder, and rosemary and sauté for 1 minute. Remove from heat and cool.
2. Separately in a small bowl add yeast, 1 tsp flour, and 1 tsp sugar to the warm water and leave it until yeast has bloomed and becomes frothy.
3. In a large bowl take all the remaining dry ingredients. Add half of the cooled oil mixture and water. Mix everything until you get smooth dough. You may need a little more water to get smooth dough. Knead the dough for about 10 minutes so that you help the gluten to develop.
4. Keep the dough in an oiled bowl and cover it and keep it in a warm place. You can heat an oven to about 125-130 degree F and turn off the heat to help the rise of the dough.
5. When the dough becomes doubled in size, punch it down and knead it for another two minutes. Make it into a smooth round dough again and poke the dough on the surface with your fingertips.
6. Brush the remaining oil mixture on the surface and put it onto a round baking pan and cover it before keeping it in a warm oven/place to rise.
7. Once it doubles in size again, brush the surface lightly with more olive oil and bake the bread in a 375 degree F oven for about 20-25 minutes or until it is cooked and sounds hollow when tapped on the surface.
8. Remove from the oven and cool on a wire rack.
This post was inspired by Suzanne, our Farmer's Market manager, who also runs her own booth of fresh produce. Almost every market day, she comes to my booth and offers me some kind of greens (FREE!) and says "You probably know how to cook these with your spices"! So, here we go, some Swiss Chard recipes using Curry's spices.
I love eating nutrient-dense greens at least 2-3 times a week because they are rich in essential vitamins (beta-carotenoid (converts to vitamin A), vitamin C, vitamin K, and folate) and minerals (iron, calcium, potassium, disease fighting phytochemicals, water, and fiber).
Recently, research reports that there is a gene that specifically responds to the green leafy vegetables we eat. That is why the recent drive to drink green juice or smoothies for ultimate health is gaining so much of popularity among those who are health conscious. Some believe that raw greens are more beneficial as the nutrients present are not lost during the cooking process. While some of the heat-labile (easily broken down) nutrients like vitamin C can be lost while cooking, the cooked form of the greens can also be beneficial: cooking breaks down the complex plant cells to release the nutrients for easy digestion and absorption.
However, greens seem to be a troublesome ingredient from the cleaning to the cooking – they are finicky and can become mushy or salty very easily if you are not careful.
Today, I am going to show you some very easy and sure-success recipe tips that you can personalize to suit your meals. In, India, cooking greens in any form is very common and popular. They can be lightly sautéed or pureed to add to a gravy like Palak Paneer (cottage cheese in spinach gravy), lamb or chicken curry; chopped and added to dough to make flat bread; added to a batter to make fritters, etc. There are some hundreds of recipes on green leafy vegetables. Below, you will see two of them: Swiss Chard and Chicken Curry and Swiss Chard Fritters. Give them a try and I’m sure adding greens to your dishes will become a favorite. Go Healthy!
This recipe is a nice combination of curry powder and creamy mozzarella cheese stuffed inside slices of eggplant.
You can serve them as a side dish with grilled fish, poultry, or meat.
1 large eggplant
1 egg, beaten lightly*
1 tbsp water
1 cup breadcrumbs
½ tsp Curry Powder
1/8 tsp salt
½ cup mozzarella cheese, shredded
½ tsp Curry Powder
Olive oil to fry
1. Cut eggplant lengthwise into 1/4-inch thick slices. You will get about 6 slices.
2. Mix water with the beaten egg to make it thinner in consistency.
3. In a separate dish, mix the breadcrumbs, Curry Powder, and salt and keep it aside.
4. Heat 1 tbsp oil at a time in a pan over medium high heat.
5. Dip each eggplant slice in the egg mixture and let the extra drip off.
6. Coat the eggplant slices well with the breadcrumbs mixture.
7. Fry the eggplant slices until nicely brown on the bottom. Flip the slice and fry the other side.
8. Put some cheese mixture at the center of eggplant slice and gently fold the other end so that the cheese is covered well. Press lightly with the bottom of a ladle so that the cheese melts slightly and the eggplant fold holds in place. You can also use a toothpick to secure the fold.
9. You can arrange the eggplant slices over a warm grill until serving time so that it keeps the eggplants warm while developing a smoky flavor at the same time.
* You can use a batter made of corn flour or all-purpose flour in place of egg.
“Chai” simply means tea in Hindi, the language of India, where this insanely tasty aromatic tea originated from. Since I was little, tea in our family always had some kinds of spice in it. Sometimes it’s just freshly ground ginger and sometimes it’s a mixture of whole spices like cinnamon, cloves, cardamom, ginger, and a number of other warm spices. This spicy tea is especially welcome during the winter months but I have never seen any Indian family making a cup of chai with ice, even in the hot summers! It’s customary, and also well-liked by every Indian, to drink a hot cup of tea whether it is summer or winter.
This daily tea that is made in every Indian household, as well as in street tea stalls, recently became a luxurious gourmet beverage in the Western countries, where it has been named “Chai Tea”. In other words, all you’re saying is “Tea Tea”!
But what is this hugely popular tea drink and how is it made? It seems like a very difficult recipe that takes devoted hours in the kitchen. But in reality making a splendid cup of steaming or iced Chai is nothing more than just brewing regular black tea (either loose or tea bag) with some highly aromatic whole spices and then adding whole creamy milk and sugar.
Whole milk and sugar – two big taboos in today’s health-conscious world – are actually the heroes in making a successful cup of Chai. The whole milk gives it the authentic creaminess and the sugar intensifies the aroma of the whole spices. Now, as with everything, there can be alternative ways of making chai to suit your taste buds while taking care of your health. But, that said, you will sacrifice the authentic chai that is sold on Indian streets. The choice is always yours!
Although using the whole spices in making chai is always preferred, we have made a Chai Spice blend that can give you the same flavor as the whole spices, and the bonus is a shorter brewing time. Following is a recipe where you will see how you can make an authentic, tasty cup of Chai Tea using our convenient Chai Spice blend. Enjoy!
3/4 cup boiling water
1 black tea bag OR 1 rounded tsp. loose black tea
Sweetener to taste
1/8 - 1/4 tsp Curry's Chai Latte Spice
1/4 cup whole milk **
1/8 tsp Curry's Chai Latte Spice (to sprinkle)
1. Pour boiling water over the tea, sweetener, and Chai Spice in a saucepan. Cover and brew for 7-9 minutes.
2. Pour in the milk and heat the tea to just under boiling point.
3. Strain the tea into a cup or remove the tea bag. Sprinkle a little Chai Spice for added flavor.
For Iced Chai Latte: Cool the Chai Tea (as made above) and pour over ice.
** You can use 2% milk, but you'll sacrifice the creaminess of the tea. You could also use alternate milk to make the tea dairy-free.
Crispy, battered, fried green tomato with a spicy dip --- mmm! I know it’s an all-time favorite for everyone. We make a lot of these deep-fried snack, especially when we have a good harvest of fresh green tomatoes from our home garden.
Last year, we had a very good tomato production in our small garden; we shared them with all our neighbors and friends and still had a plenty for ourselves! While some of the tomatoes were ripened on storage, I planned to use the rest of the green tomatoes in some other way. But how? I couldn't think of anything at that time.
Then came the summer gift market at the Merchandise Mart in Chicago, where I participated as a vendor representing Curry’s. My neighbor vendor was from a family farm bringing all sorts of goodies made from their own farm produce. I bought quite a few items from them and one of them was Green Chili Jam. I was actually drooling over the taste of the jam.
The jam did not last for very long since we used it in almost everything, from our sandwiches to the roasted chicken. I started to worry about what I was going to do without this staple jam if I didn't find anything close as to its taste? I even tossed around the idea of making it myself and started to look for recipes online. I found a few very good recipes that I modified slightly with my own ingredients and spices.
Most of the recipes used green pepper along with green chilies. I couldn't think of any reason why I couldn't use green tomato instead of green pepper, so there we have it! I substituted green tomato for green pepper and much to my great expectations, it was a success! The green tomato also added sufficient body to the jam, just like the green pepper. Additionally, I chose very hot Thai green chilies for my jam so that the tanginess of the green tomato would adjust it to a desirably milder taste. Finally, I used green apple for its high pectin content to help in the gel formation but you can always use ready-to-use, commercial-grade pectin to make your cooking process faster.
My first recipe was a quite successful one but I still kept trying to modify it further so that it became easier to make and tasty at the same time, and so I’ve shared the ultimate recipe with you all. Hope you’ll like it too!
4 Thai green chilies, thinly sliced (remove the seeds, if you prefer)
4 cloves garlic, chopped
½ tsp ginger powder
½ cup apple cider vinegar
3 cups green tomatoes, chopped
1 green apple, chopped
3 cups sugar
1½ tsp Curry's Garam Masala
1. In a stainless steel saucepan, cook the green chilies, garlic, and ginger powder in cider vinegar for 2-3 minutes, until the vinegar is infused with chili and garlic.
2. Cool it and transfer to a food processor.
3. Add the tomato and apple to the vinegar mixture.
4. Pulse the mixture for couple of minutes. Note that you don’t want the mixture to be pureed completely.
5. Transfer the mixture to the saucepan.
6. Add the sugar and Garam Masala and cook the mixture while stirring, until it reaches boiling temperature.
7. Bring the heat to simmer and cook with continuous stirring until the mixture thickens, about 35-40 minutes.
8. Remove the jam from the heat and cool completely before you fill up a clean, heat-sterilized glass bottle with the jam.
[Recipe courtesy of Mary’s Wholesome Living]
4 cups skinless chicken breasts (about 2 breasts), cooked and cubed
1 cup celery, chopped
½ cup golden raisins or dried apricots, or both
1 cup red seedless grapes, cut in half
½ cup slivered almonds, lightly toasted
½ cup mayonnaise (plus 1 tbsp. if desired at end)
½ cup plain Greek yogurt (plus 1 tbsp. if desired at end)
1 packet (1.5 tsp) of Curry’s Curry Powder
Salt and Pepper, to taste
1. Toast the almonds.
2. Mix chicken, celery, raisins, grapes, apricots, and toasted almonds.
3. In another bowl, mix mayonnaise, yogurt, and Curry Powder.
4. Combine wet and dry ingredients together until well mixed.
5. If you desire a moister chicken salad, mix up an extra tablespoon of both mayonnaise and yogurt.
6. Serve on a romaine lettuce leaf, sandwich, or fill up a pita bread with other fixings.
You can try adding other fruits such as chopped apple, dried cranberries, etc.
Okra! A beautiful pointy summer vegetable also known as “lady’s finger” loved by many people. Especially in southern cooking you will see a number of recipes of this vegetable such as battered fried okra, okra hush puppies, or gumbo. While many people enjoy it, it’s definitely not welcome by a home cook. Why is that? We’ll be talking about that today and showing how cooking okra can be made enjoyable.
Recently, when I was in a local grocery store picking up my okra supply, a lady approached me and asked me how I cook them. Does its sliminess not bother me? I briefly explained how to avoid that “slimy stuff” she was referring to but she did not seem to be interested in my story. It’s amazing that just because of a special attribute, a whole vegetable can become totally unforgivable to people.
Another memory of okra: A few years back, at one of my dinner parties at home, I prepared Indian-style fried okra. Everyone enjoyed it a lot and also asked me for the recipe, but all of them agreed that it was too hard to prepare due to okra’s slimy nature. So, I thought of including a very simple recipe here to show how to handle this little vegetable that creates havoc in everyone’s kitchen.
Okra has been my favorite since I was little as my mom used to prepare it in several different ways. In Indian cuisine you’ll see a number of recipes where this little veggie becomes the star of the dish, including whole grilled okra, simply sautéed okra, spiced-up okra, okra in a spicy tomato sauce, stuffed okra and many more. I never thought that this vegetable, although I loved it so much, was worth mentioning in a recipe book or a blog. It always seemed like a common staple to me and very easy to prepare. But once I started cooking okra myself, I found that a few careful steps were needed to avoid that slimy annoyance while cooking!
Remember that okra tends to get slimy when it comes into contact with water or is cooked under steam. To prevent this, follow the steps below:
Wash and dry before cooking: Wash the okra, pat dry, and spread it on a paper-lined tray. Once it is dry (about 30 minutes), cut the vegetable in your desired size and spread it again on a paper towel to dry for at least 30 more minutes before you start cooking.
Do not cook it covered: Make sure that you cook the okra uncovered. Cooking with a cover will steam the vegetable and the added moisture will make it slimy.
Add salt and spices at the end: Do not add any salt or dry spices until the okra are half cooked. The dry spices and salt draw out the moisture from okra and make it slimy. If you are making dry fried okra, add salt and spices at the end of cooking, after the okra is almost cooked and browned. This is the same concept as browning mushrooms before adding salt to it.
So, let’s begin with a simple recipe of sautéed okra!
½ lb. okra
2 tbsp. coconut oil/ghee/butter or any fat of your choice
1 tsp. whole cumin seeds
1 large onion, thinly sliced
1 tsp. minced ginger
1 tsp. salt
¼ tsp. turmeric
½ tsp. Curry Powder
½ tsp. Garam Masala Powder
¼ tsp. red chili powder/cayenne pepper powder (optional)
1 tsp lime juice or raw mango powder (available in Indian grocery stores)
1. Wash the okra and pat dry with a kitchen towel. Spread the okra on a paper towel-lined baking sheet to dry completely. The okra must be dry before it is cut.
2. Cut okra into medium thick slices.
3. Heat oil/ghee/butter on medium heat in a heavy skillet.
4. Add cumin seeds and let it sizzle.
5. Add onion and fry until it is lightly brown.
6. Add okra, minced ginger, and turmeric. Stir once and cook uncovered without stirring for about 2-3 minutes until the okra starts browning. Flip them carefully without stirring too much which may cause it to become slimy. You may see very few slimy strings developing which you can ignore. They'll disappear once the okra is well cooked and browned on all sides.
7. Add salt and all the other spices and cook for a couple more minutes until the okra is coated well with the spices and is slightly crisp.
8. Sprinkle the lime juice/mango powder and stir once. This adds a refreshing tanginess to the dish. Serve it hot as a side dish.
This dry fried okra goes very well with rice and Indian flat bread such as roti, chapatti, or paratha.
Munching on fresh, beautiful, red-colored beets is one of my childhood memories but I am not sure how I was so fond of eating small pieces of fresh beet that was grown in my grandparent’s home garden.
I was brought up in a hilly place and I still remember when we used to travel to the plains where my grandparents lived during the winter holidays. All kinds of colorful veggies were in season and available in the markets as well as in home gardens.
I used to follow my grandfather everywhere and helped him to pick fresh veggies from his carefully tended garden. I even got up extra early to see my grandpa milk the cow in the morning before she was let go for grazing on the field. The little calf that always followed the mother looked so adorable. Every evening I waited until the cow came back home, with her calf still following her. Still today I wonder how they came back to the right house every night.
When I reached my teens, I was no longer fond of eating fresh beet anymore. Just lately, I started to eat them again because they are so healthy but I always think twice before buying them in the market. I usually try different recipes to which I can add these beets without having to taste it (Yes, I know, sounds like trying to feed hidden veggies to a child!).
In my family, we like only one recipe made with beets and that is beet raita – a yogurt sauce. The raita looks gorgeous with a light pink color from the mixing of red beet and white yogurt. We usually make it a little sweet by adding sugar to complement the natural sweetness of the beet. Addition of roasted cumin seed powder and lemon zest to flavor it makes it more inviting. The beet raita goes very well with any savory snack, biryani, or rice pilaf.
This recipe was a result of the need to use leftover grated beet. After making beet raita, I thought about how to use the remaining grated beet instead of saving it in the refrigerator.
I had some boiled potatoes in the fridge, which I usually keep as a last minute savior ingredient. Boiled, mashed potatoes are very useful to add to anything to make a quick snack or a side dish to accompany any meal of the day. So, I added my leftover grated beets to some mashed potatoes and some spices that I had in my pantry and my quick, yummy snack was ready in no time. I was very happy with the result and was delighted to have everyone raving about them.
In our case the beet burgers were an afternoon snack, dipped in some beet raita. But you can use them on a bun and serve with your choice of other burger fixings.
½ cup beet, grated
1 large potato, boiled and mashed
¼ cup chopped coriander leaves
½ tsp chili powder (optional)
½ tsp garlic, minced
1 small onion, finely chopped or ½ tsp onion powder
½ tsp ginger, minced or ½ tsp ginger powder
½ tsp Curry’s Garam Masala (optional)
Salt to taste
¼ tsp black pepper powder
½ tsp granulated sugar (optional)
1 tbsp corn flour
1½ tbsp water
1. Mix all the ingredients except the cornflour and water and make 3-4 small portions.
2. Shape these portions into smooth patty.
3. Cover them with a cling film and refrigerate it for 30 minutes.
4. Make a paste with corn flour and water and keep aside.
5. Take the breadcrumbs on a plate and keep ready.
6. Take the patty and first dip it in the corn flour paste and then dredge in the breadcrumbs. Press the breadcrumbs well on all the sides of the patty.
7. Shallow fry the patties until all the sides are nicely brown.
8. Serve as a snack with beet raita (recipe follows) or as a burger with all the other fixings of your choice.
¼ cup thick plain yogurt, beaten
1 tbsp beet, finely grated
½ tsp granulated sugar
Pinch of salt
¼ tsp roasted cumin seed powder
1 tsp lime juice
1. Mix all the ingredients and chill until serving time.
Dr. Gayatri Borthakur, a nutritionist turned entrepreneur, has a PhD in nutrition and a passion for delicious but healthy foods.