Laxmi's Delights

Author: wsimlogix

  • An Indian valentine, Spice it up for your sweetheart

    An Indian valentine, Spice it up for your sweetheart

    Last February when I visited my alma mater in India, I was amazed to see boys and girls carrying red roses. Street vendors selling flowers close to the campus were doing a brisk business. When I asked what was going on, a teacher replied, “Don’t you know today is Valentine’s Day?”

    Yes, I knew it was Feb. 14 but I did not remember it being a big celebration in India. I was surprised at how popular Valentine’s Day had become on the subcontinent. Later, I also found out many stores had run out of Valentine’s cards and even notepads.

    When I was in college in the late ’70s, my friends and I would often read and talk about the festivities of Valentine’s Day in America, but didn’t dare anything beyond talking to boys once in a while.

    Yet, it makes sense that Valentine’s Day would appeal to many Indians. With pleasant weather, February (month of Magha in Hindu calendar) is the month of love. Magha is also one of the Indian classical melodies — gentle, soulful and romantic.

    In this season, it is believed goddess Parvati did penance to win the love of Lord Shiva. Rati, Parvati’s friend, came to her aid by advancing the season of spring and dancing to make Shiva’s penance-hardened heart fall for Parvati. During this romantic period Lord Krishna also played St. Valentine for his sister and her friend to help bring together two loving hearts.

    India is also the home of the monument to eternal love, the Taj Mahal. The mighty marble tomb was built by Mughal Emperor Shah Jahan to enshrine the body of his beloved wife, Mumtaj Mahal.

    No celebration, especially for a day of romance, would be complete in India without special foods. The accompanying recipe is perfectly suited for the occasion.

    CRAB CURRY FOR TWO

    Serve with warm naan or a crusty bread of your choice, or on a bed of fragrant jasmine rice.

    • 2 to 3 dried red chiles, stemmed and broken into pieces
    • 1/2 cup distilled white vinegar
    • 4 garlic cloves
    • 1/2-inch piece of fresh ginger
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 1/2 teaspoon cinnamon
    • 1 crab (about 2 pounds), cleaned and cracked
    • 2 tablespoons vegetable oil
    • 1 teaspoon salt
    • 1/2 cup water
    • 2 teaspoons sugar
    • 2 tablespoons minced cilantro leaves

    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.

    Add the cumin, coriander and cinnamon to the mixture; mix thoroughly. Add the crab pieces and stir to coat them well. Cover and refrigerate for from 30 minutes to 1 hour.

    Heat the oil in a large Dutch oven over medium-high heat. When the oil is hot, add the crab and brown on all sides. Add the salt, water and sugar to the pan. Bring to a boil. Cover, reduce heat and simmer for 12 to 15 minutes, stirring occasionally, until the crab is cooked through and the flavors have blended. Garnish with cilantro. Serves 2.

  • Fancy Food Show in San Francisco

    Fancy Food Show in San Francisco

    Recipient of NASFT Outstanding New Product Award

    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 DelightsTM, 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.

  • Seared Zesty Zucchini-Eggplant With Sesame

    Seared Zesty Zucchini-Eggplant With Sesame

    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.

    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.

    • 1 medium (½ pound) regular oval or 3 Japanese eggplant
    • 3 medium (½ pound total) zucchini
    • 4 teaspoons salt
    • ¼ cup mild sesame, peanut or olive oil
    • ¼ teaspoon turmeric
    • ½ teaspoon cayenne
    • ¼ teaspoon sugar
    • 1 teaspoon sesame seeds
    • 1 tablespoon lime juice
    • Chopped fresh cilantro for garnish

    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.

    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.

    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 4.

  • Crispy Okra Cocktail Snack

    Crispy Okra Cocktail Snack

    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.

    • 1 pound fresh okra
    • 2 teaspoons fresh lime juice
    • 2 tablespoons chickpea flour
    • 1½ teaspoons salt
    • ½ teaspoon cayenne
    • 1 teaspoon ground cumin
    • Vegetable oil, for frying

    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.

    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.

    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 appetizer.

  • Crispy Wheat Canapé Crowned with Savory Topping

    Crispy Wheat Canapé Crowned with Savory Topping

    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.

    • 1 large Yukon gold or russet potato
    • 1 cup finely chopped onion
    • ½ cup chopped fresh cilantro
    • Salt to taste
    • Plain yogurt, whipped
    • ½ cup sweet chutney sauce (see recipe below)
    • ½ cup hot chutney sauce (see recipe below)
    • Chaat Papdi (Indian crispy fried whole wheat rounds), available at Indian stores or substitute potato chips
    • ½ cup or more thin chickpea flour noodles (sev), available at Indian stores

    Cook the potato in boiling salted water until tender; drain and let cool. Peel and dice the potato, and place in a large bowl.

    Add the onion and cilantro to the bowl; toss gently to mix. Season with salt and mix well.

    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.

    Sweet Chutney Sauce

    Use this as a dipping sauce for crudités onion rings or fritters.

    • ½ cup raisins
    • 2 teaspoons tamarind concentrate dissolved in ½ cup water
    • 1 slice of ¼ -inch thick knob fresh ginger
    • ½ tablespoon sugar
    • ¼ cup water
    • ¾ teaspoon salt
    • ½ teaspoon ground cumin

    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.

    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.

    Hot Green Chutney Sauce

    Add more chiles if hotter taste is desired.

    • 2 cups packed fresh cilantro with stems
    • 1 cup packed fresh mint leaves
    • 1 fresh green serrano or jalapeno chiles, stemmed
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • ¼ cup fresh lime juice
    • ¼ cup water

    Combine all the ingredients in a blender. Process until smoothly pureed, stopping from time to time to scrape down the sides of the container.

    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 cups.

  • Glistening Brussels Sprouts Recipe from my Cookbook

    Glistening Brussels Sprouts Recipe from my Cookbook

    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.

    Glistening Brussels sprouts are stunning with peppercorns and sesame seeds. This dish makes a great topping for freshly cooked brown or wild rice.

    • 2 tablespoons sesame seeds
    • 3 tablespoons vegetable oil
    • 1 teaspoon yellow or brown mustard seeds
    • 1 cup sliced onion
    • 2 fresh green serrano or jalapeno chiles, stemmed and chopped
    • 1 teaspoon black peppercorns, lightly crushed
    • 2 pounds brussels sprouts, trimmed of outer leaves and quartered
    • 1 teaspoon salt
    • Dried or fresh grated unsweetened coconut (optional)

    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.

    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.

    Transfer to an attractive heated serving dish. Garnish with the coconut, if desired, and serve.

    Serves 6 as a side dish.

  • Fragrant Mussel Chowder

    Fragrant Mussel Chowder

    Whilst shopping in my local market I came across gorgeous green lip mussels, very large and firmer than the regular ones. To go with the sweet and flavorful mussels I had bell peppers, limes and kari leaves in my garden. I envisioned meatier, plum pillows nestled in their shells in a vegetable-laden soup I was in the mood to cook and share something dynamic.

    You can substitute oysters or scallops or use a combination with the mussels. Serve with basmati rice, or thick slices of grilled bread, along with a salad of young greens.

    • 1 pound fresh mussels, preferably New Zealand green
    • 2 tablespoons vegetable oil
    • 1 teaspoon yellow or brown mustard seeds
    • 15 fresh kari leaves (optional) or cilantro
    • 1 cup finely chopped onion
    • 4 cloves garlic, minced
    • 1 tablespoon minced fresh ginger
    • 2 teaspoons ground coriander
    • 1 teaspoon freshly ground black pepper
    • 1/2 teaspoon cayenne
    • 1/2 teaspoon ground fenugreek
    • 1/2 cup chopped green bell pepper
    • 1 cup chopped ripe tomatoes
    • 1 cup water
    • 1-1/2 teaspoons salt
    • 1 cup fresh or canned unsweetened coconut milk
    • 2 limes cut into wedges

    Rinse the mussels well and remove any stringy “beards” trailing from between the mussel shells. Set aside in a bowl.

    Have a spatter screen ready before you continue to view the ‘dance of spices’. Heat the oil in a heavy large saucepan over medium-high heat. Add the mustard seeds, immediately cover with the spatter screen and cook until the seeds stop popping or dancing, about 30 seconds. Add the kari leaves if using, onion, garlic and ginger. Cook, stirring, until the onion starts to brown at the edges, 4 to 5 minutes. Reduce the heat, add the coriander, pepper, cayenne and fenugreek and stir for a few seconds until fragrant. Add the mussels and cook, stirring occasionally, for 3 minutes. Add the bell pepper and tomatoes and cook, stirring occasionally, until softened, 3 to 4 minutes.

    Add the water and salt, cover, and simmer, stirring occasionally, until the mussels have opened, 7 to 8 minutes. Stir in the coconut milk and cook, uncovered, until very hot. Discard any mussels that do not open. Ladle into warm soup bowls, and pass lime wedges for everyone to squeeze into the soup, as they like.

    Serves 4.

  • Fudge Balls in Rose-Perfumed Syrup (Gulab Jamun)

    Fudge Balls in Rose-Perfumed Syrup (Gulab Jamun)

    The ability to make this dish is one of the hallmarks of a good Indian cook, and when I first came to America I naturally wanted to continue to make it for my family. But one of the key ingredients, khawa (condensed milk), was hard to obtain, and making my own was too time-consuming. So I tried various recipes including instant baking mix, trying to recreate the texture and flavor I remembered. Carnation, dry milk turned out to be the best substitute. And while I am usually not a fan of vegetable shortening, it makes fudge balls that are even fluffier and moister than the original. Serve them at room temperature with the syrup spooned over the balls. Makes a perfect ending for a special family meal.

    Syrup
    • 1-1/2 cups sugar
    • 2-1/2 cups water
    • Seeds from 4 green cardamom pods, crushed
    • 2 teaspoons rose water

    Combine the sugar and water in a Dutch oven. Bring to a boil, stirring until the sugar dissolves. Reduce the heat to low and simmer uncovered for 15 minutes to reduce the volume slightly. Turn off the heat and stir in the cardamom and rose water.

    Fudge Balls
    • 2 cups nonfat Carnation dry milk
    • 1/2 cup unbleached all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 cup melted vegetable shortening
    • 1/2 cup whole or low-fat milk
    • 1 tablespoon water
    • Mild vegetable oil for frying

    Combine the dry milk, flour, and baking powder in a large mixing bowl. Gradually pour in the melted shortening. Mix until crumbly. Add the milk and water and knead into smooth pliable dough. To make the dough in the food processor: Combine the dry ingredients and shortening in the work bowl and process until crumbly, about 30 seconds. With the machine running, gradually add the milk and water in a steady stream through the feed tube. Process until the dough begins to clean the sides of the bowl. Form the dough into a smooth ball. Set aside.

    Fill a wok or skillet with oil to a depth of 2 to 2-1/2 inches and heat to 225-250 degrees F (or set on medium heat). Pinch off portions of dough and roll between your hands into smooth balls about 1 inch in diameter. Slip about 8 to 10 balls carefully into the hot oil; after about 30 seconds, stir them gently so they brown evenly (do not stir them immediately or they may break). Fry until golden brown all over, 4 to 5 minutes in all. Remove with a slotted spoon, drain briefly over the oil, and add to the sugar syrup. (If the dough starts to crumble or develop cracks while you are making balls, return it to the food processor or the bowl and mix again with 1 tablespoon water to restore the consistency.) Cool completely, cover and let the fudge balls soak for at least 3 hours before serving. Serve at room temperature or chilled.

    Makes 35 medium fudge balls (10 to 12 servings).

  • Diwali is Mainstream

    Diwali is Mainstream

    We just celebrated Diwali with family and friends. It is the brightest feast and forms the grand finale of all the festivals in India. Even our cool President Barack Obama talked about Diwali in his address. It has become mainstream, PepsiCo Inc. and Target Corp. picked New Jersey to test a new kind of holiday promotion this month – Diwali marketing.

    Feasting is part of special occasions in India; I have pleasant memories as a child of the pre-festival arrangements that would begin several days in advance in our home. The professional cooks hired by my parents would bring their own enormous utensils and set up a wood-burning stove in the backyard to make boondi laddu and other snacks. Observing them was quite an education. My sister and I would watch them steadily stirring the sugar syrup and frying tiny droplets of chick-pea flour. With great expertise, they combined the still hot mixture with the syrup, rolling it in seemingly heat-resistant hands into plump, round balls. We would pack large quantities of these and other sweets and snacks in baskets or trays lined with colorful napkins and distribute them to friends and neighbors to convey affection, appreciation, and joy.

    Despite of countless dishes that were prepared I insisted on the following favorite recipe and my mother always made it special.

    Fudge Balls in Rose-Perfumed Syrup (Gulab Jamun)

    The ability to make this dish is one of the hallmarks of a good Indian cook, and when I first came to America I naturally wanted to continue to make it for my family. But one of the key ingredients, khawa (condensed milk), was hard to obtain, and making my own was too time-consuming. So I tried various recipes including instant baking mix, trying to recreate the texture and flavor I remembered. Carnation, dry milk turned out to be the best substitute. And while I am usually not a fan of vegetable shortening, it makes fudge balls that are even fluffier and moister than the original. Serve them at room temperature with the syrup spooned over the balls. Makes a perfect ending for a special family meal.

    Syrup
    • 1-1/2 cups sugar
    • 2-1/2 cups water
    • Seeds from 4 green cardamom pods, crushed
    • 2 teaspoons rose water

    Combine the sugar and water in a Dutch oven. Bring to a boil, stirring until the sugar dissolves. Reduce the heat to low and simmer uncovered for 15 minutes to reduce the volume slightly. Turn off the heat and stir in the cardamom and rose water.

    Fudge Balls
    • 2 cups nonfat Carnation dry milk
    • 1/2 cup unbleached all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 cup melted vegetable shortening
    • 1/2 cup whole or low-fat milk
    • 1 tablespoon water
    • Mild vegetable oil for frying

    Combine the dry milk, flour, and baking powder in a large mixing bowl. Gradually pour in the melted shortening. Mix until crumbly. Add the milk and water and knead into smooth pliable dough. To make the dough in the food processor: Combine the dry ingredients and shortening in the work bowl and process until crumbly, about 30 seconds. With the machine running, gradually add the milk and water in a steady stream through the feed tube. Process until the dough begins to clean the sides of the bowl. Form the dough into a smooth ball. Set aside.

    Fill a wok or skillet with oil to a depth of 2 to 2-1/2 inches and heat to 225-250 degrees F (or set on medium heat). Pinch off portions of dough and roll between your hands into smooth balls about 1 inch in diameter. Slip about 8 to 10 balls carefully into the hot oil; after about 30 seconds, stir them gently so they brown evenly (do not stir them immediately or they may break). Fry until golden brown all over, 4 to 5 minutes in all. Remove with a slotted spoon, drain briefly over the oil, and add to the sugar syrup. (If the dough starts to crumble or develop cracks while you are making balls, return it to the food processor or the bowl and mix again with 1 tablespoon water to restore the consistency.) Cool completely, cover and let the fudge balls soak for at least 3 hours before serving. Serve at room temperature or chilled.

    Makes 35 medium fudge balls (10 to 12 servings).

  • Laxmi’s DelightsTM supports Breast Cancer Awareness

    Laxmi’s DelightsTM supports Breast Cancer Awareness

    Laxmi's Delights supports breast cancer researchPlease check out Laxmi’s Delightstm organic flaxseed spreads and sweet spiced roasted nuts on Foodoro.com. You’ll notice that our products are featured on the specialty shop http://breastcancerawareness.foodoro.com to support Breast Cancer Awareness!

    Support Breast Cancer Awareness: 20% of sales will be donated to Susan G. Komen for the Cure!

    Thank you for participating and supporting such a great cause.

    Cheers!