Laxmi's Delights

Category: Gluten Free

  • Baby Potatoes with Savory Flaxseed Spread

    Baby Potatoes with Savory Flaxseed Spread

    • 1          pound (small 6 to 8) Yukon gold, purple, Russet or new potatoes
    • 2         tablespoons Savory Flaxseed Spread with Sun-dried Tomatoes
    •            Chopped fresh cilantro

    Scrub the potatoes and place them in a large pot. Boil until just tender, 15 minutes. Let cool until easy to handle. Place them whole on a warm serving dish. Make a slit at the top. Drizzle with a generous tablespoon of the Savory Flaxseed Spread and serve warm.

    Alternately, dice potatoes into 1-inch pieces. Mix gently with the Flaxseed Spread. Transfer into a decorative serving dish. Garnish with cilantro and serve. Serves 4 to 6 as a side dish.

    Variation: Garnish cooked shrimp, shellfish, salmon, oysters and roasted vegetables with couple tablespoons of Savory Flaxseed Spread with Sun-dried Tomatoes or the Lemony Flaxseed Spread with Ginger and Honey

  • Skillet Seared Mixed Veggies with Pecans and Flaxseed Spread

    Skillet Seared Mixed Veggies with Pecans and Flaxseed Spread

    Makes a great topping on open sandwiches. Add the leftovers to cooked couscous, quinoa, tortellini, spaghetti or plain brown rice.

    • ¼ cup vegetable or olive oil
    • 1/2 pound broccoli, cut into ½ inch florets
    • 1/2 pound cauliflower, cut into ½ inch florets
    • 1/2 pound (2 medium) zucchini or other squash
    • 1 small red bell pepper, cored and cut into thin strips
    • ¼ teaspoon turmeric
    • 2 teaspoons sesame seeds
    • 2 teaspoons salt
    • 1/4 cup or more Golden Flaxseed Spread with Dates and Orange Juice, or other flavors
    • ¼ cup pecans, toasted and coarsely crushed
    • Chopped fresh cilantro for garnish

    1. Heat the oil in a nonstick heavy skillet over moderately high heat. Add the vegetables and turmeric to the pan. Stir and cook until the veggies are just tender and lightly golden in places, about 5 to 6 minutes.

    2. Sprinkle in the sesame seeds and salt and mix gently. Cover and cook until heated through. Transfer to a warmed serving platter. Spoon the Flaxseed Spread on top. Sprinkle with the pecans and garnish with cilantro. Serves 4 to 6 as a side dish.

  • Laxmi’s DelightsTM Costco Debut

    Laxmi’s DelightsTM Costco Debut

    Check out our NEW refrigerated products at a Costco near you—fragrant Mango Orange Sauce with Chicken Breast.

    Gluten Free, Milk Free, All Natural, Delicious, No Additives, No Preservatives.
    Just Heat and Serve 36 ounce Entrée.
    Chicken raised with No Antibiotics, No Growth Hormones, No Preservatives, and No Growth Enhancers.

  • New and Improved Package Design Flaxseed Spreads at Safeway

    New and Improved Package Design Flaxseed Spreads at Safeway

    We have launched Organic, Gluten Free, Vegan, Flaxseed Spreads with New and Improved package design at Safeway stores nationwide. Please check Laxmi’s DelightsTM flaxseed spreads in the Deli as well as Indian/International aisle at your nearest Safeway locations.

  • New at the Winter Fancy Food Show

    New at the Winter Fancy Food Show

    New at the Winter Fancy Food Show, Laxmi’s Delights™ Introduces
    MANGO ORANGE CHICKEN CURRY™
    • All-Natural
    • Gluten Free
    • Dairy Free
    • Just heat and serve
    • With rice, baguette or flatbreads!
    • Refrigerated
    • Low-calorie

    Laxmi’s Delights™ other products include award winning, healthy, organic Flaxseed Spreads in 3 delicious flavors:

    1.  Golden Flaxseed Spread with Dates and Orange Juice®,
    2.  Lemony Flaxseed Spread with Ginger and Honey®,
    3.  Savory Flaxseed Spread with Sun-dried Tomatoes®

    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.

    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.

  • My Mother’s Heirloom Whole Pickled Limes

    My Mother’s Heirloom Whole Pickled Limes

    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.

    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.

    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.

    These are lovely with vegetarian as well as fish and meat dishes.

    • 2 pounds (10 large) limes
    • 1 teaspoon fenugreek seeds
    • 1 teaspoon cumin seeds
    • ½ tablespoon mustard seeds
    • ¼ teaspoon turmeric
    • ¼ cup sugar
    • 1/8 cup cayenne
    • ¼ cup salt

    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.

    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

    Variation – Chile-Lime Pickles

    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.

  • Red And Golden Beets Kachumber With Orange

    Red And Golden Beets Kachumber With Orange

    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.

    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.

    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.

    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.

    • 1 large red beet
    • 2 medium yellow beets
    • 1 small orange, separated into sections and white parts removed
    • 1 small green mango, peeled and grated
    • ¼ cup fresh lime juice
    • ¼ cup coarsely chopped toasted walnuts
    • 2 tablespoons canola oil
    • 1 teaspoon mustard seeds
    • 2 tablespoons chopped cilantro or kari leaves

    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.

    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.

    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 dish.

  • Spinach Crusted Tandoori Chicken for Memorial Day

    Spinach Crusted Tandoori Chicken for Memorial Day

    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.

    Grill this chicken on your Memorial Day weekend and impress your guests with delightful and unique flavors.

    • 4 pounds (4 medium-large) chicken legs, skinned
    • 1 ½ -inch thick slice of fresh ginger
    • 6 large garlic cloves
    • ½ cup chopped fresh cilantro
    • 2 tablespoons fresh lime juice
    • ¼ teaspoon turmeric
    • 2½ tablespoons vegetable oil
    • 1 cup plain yogurt
    • ½ cup sliced onion
    • 1 fresh hot green chile, stemmed and chopped
    • 1 teaspoon ground coriander
    • 2 cups chopped fresh spinach with tender stems
    • 1 cup chopped fresh Swiss chard with tender stems
    • 1 teaspoon salt
    • 2 tablespoons melted butter for basting
    • Beautiful sprigs of watercress
    • Yellow pear and red tomatoes, sliced
    • 1 lime or lemon cut into wedges

    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.

    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.

    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.

    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.

    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 4.

  • Those Magnificent Marvelous Green Mangoes

    Those Magnificent Marvelous Green Mangoes

    Green MangosI 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.

    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.

    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.

    Image0059The 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.

    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.

    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.

    Warm Garbanzo Beans and Green Mango Salad

    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.

    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.

    • 1 medium green mango, unpeeled
    • 1 tablespoon vegetable oil
    • ½ teaspoon brown or yellow mustard seeds
    • 2 dried red chiles, such as cayennes or chiles de arbol, stemmed, and broken into rough pieces
    • 2 cups cooked garbanzo beans (freshly cooked or canned, drained)
    • 2 tablespoons grated fresh or defrosted frozen coconut
    • ½ teaspoon salt
    • 1 small avocado

    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.

    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.

    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

     

     

  • Warm Garbanzo Beans and Green Mango Salad

    Warm Garbanzo Beans and Green Mango Salad

    Here, I have paired the green mango with bland garbanzo beans and contrasting sweet coconut. The result is a 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.

    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.

    • 1 medium green mango, unpeeled
    • 1 tablespoon vegetable oil
    • ½ teaspoon brown or yellow mustard seeds
    • 2 dried red chiles, such as cayennes or chiles de arbol, stemmed, and broken into rough pieces
    • 2 cups cooked garbanzo beans (freshly cooked or canned, drained)
    • 2 tablespoons grated fresh or defrosted frozen coconut
    • ½ teaspoon salt
    • 1 small avocado

    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.

    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.

    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.