Laxmi's Delights

Category: Gluten Free

  • 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.

  • 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.

  • 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.

  • 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!

  • Pumpkin Koftas in Rustic Sauce

    This is a vegetarian version of meat balls, fresh grated pumpkin replaces the meat. Serve with rice or flatbreads. These golden balls of squash can be served as a starter with any of your favorite dips accompanied with chilled Indian beer. For variation, serve over pasta with the sauce spooned onto the koftas.

    Pumpkin Koftas

    • 1-1/4 pounds fresh ripe pumpkin, peeled and grated (about 4 cups)
    • 2 fresh hot green chiles, stemmed and finely chopped
    • 1 teaspoon salt
    • 1 tablespoon fresh lime juice
    • 2/3 cup chick pea flour
    • Mild vegetable for frying

    Combine ingredients in a large mixing bowl. Mix well with your fingers. Form into 1-inch balls. (The moisture from the pumpkin and lime juice should be just right to bind the koftas.) If the mixture is too moist, stir in a little more chick pea flour.

    Heat the oil to a depth of 2 inches in a wok or deep fryer to 350oF. (To test the oil, drop in a tiny piece of the mixture; if it comes to the surface immediately the oil is ready for frying.) Fry the pumpkin balls in batches, turning occasionally, until lightly browned, 3 to 4 minutes.Remove with slotted spoon and drain on paper towels. Set aside.

    Rustic Sauce

    • 3 tablespoons mild olive oil
    • 1 2-inch piece fresh ginger, roughly chopped
    • 1 teaspoon ground coriander
    • 1/2 teaspoon cayenne
    • 5 cups chopped kale (6-8 large leaves)
    • 1 bunch trimmed and chopped fresh spinach (or 10 ounces frozen spinach,
    • thawed)
    • 1-1/2 cups water
    • 1 teaspoon salt

    Heat the oil in a skillet on medium-high heat. Add the ginger and spices and cook until aromatic about 1 minute. Add the kale and fresh spinach; stir and cook until the leaves start to wilt, about 5 minutes. Add the water and salt. Stir in the thawed spinach at this point, if using. Reduce the heat to medium, cover, and simmer 15 minutes.Remove from the heat.

    Puree the chard mixture in a food processor until smooth. Cook until heated through. Transfer the sauce into a shallow dish and place the koftas in the center.

    Makes 6 to 8 servings.

  • Prized Precious Pumpkins

    When I make the pumpkin kofta dish, it takes me close to home, in India. These sentiments are enough to transport me back to girlhood. One particular childhood recollection of mine is inspired by the annual summer visits to my grandmother’s farmhouse.

    Those wonderful afternoons spent in my grandma’s house eating her pumpkin koftas simmered in rustic leafy greens sauce and the pumpkin chewy bars made with Indian condensed milk bring back cheerful childhood memories.

    When I visited my grandma’s farmhouse from the front door, I could see straight through to the back garden where the plump gourds were hanging. I would accompany and trail behind her when she was in the garden. Nestled between the walkway and a stone rimmed pond (in which the blue and pink lotuses floated, she called them the jewels of the pond), pumpkin galore rambled through the garden trailing along the fence and climbed up the arches and trellises. The moist earth smelled sweetly of hay. There were the miniature pumpkins that would fit into my palm, and others so large and heavy would certainly win a blue ribbon in a county fair. I would help grandma cut young pumpkin leaves with tender stems to turn into a greens-lentil stew. She would first offer the big gourd to the goddess.

    Afterwards, she cracked it open with her sharp sickle and peeled the skin off with the help of a sharp knife with her fragile hands. The pumpkin meat was grated and turned into numerous culinary concoctions. Grandma entertained with cleverness and kindness.She loved nothing better than to be cooking and talking about food with her peers.She even used the pumpkin seeds indigenously and served them as snacks. She coated the seeds with butter, sprinkled with salt and minced garlic and toasted them until they exuded a nutty aroma.

    Here is one of the cherished recipes.

    Pumpkin Koftas in Rustic Sauce

    This is a vegetarian version of meat balls, fresh grated pumpkin replaces the meat. Serve with rice or flatbreads. These golden balls of squash can be served as a starter with any of your favorite dips accompanied with chilled Indian beer. For variation, serve over pasta with the sauce spooned onto the koftas.

    Pumpkin Koftas

    • 1-1/4 pounds fresh ripe pumpkin, peeled and grated (about 4 cups)
    • 2 fresh hot green chiles, stemmed and finely chopped
    • 1 teaspoon salt
    • 1 tablespoon fresh lime juice
    • 2/3 cup chick pea flour
    • Mild vegetable for frying

    Combine ingredients in a large mixing bowl. Mix well with your fingers. Form into 1-inch balls. (The moisture from the pumpkin and lime juice should be just right to bind the koftas.) If the mixture is too moist, stir in a little more chick pea flour.

    Heat the oil to a depth of 2 inches in a wok or deep fryer to 350oF. (To test the oil, drop in a tiny piece of the mixture; if it comes to the surface immediately the oil is ready for frying.) Fry the pumpkin balls in batches, turning occasionally, until lightly browned, 3 to 4 minutes.Remove with slotted spoon and drain on paper towels. Set aside.

    Rustic Sauce

    • 3 tablespoons mild olive oil
    • 1 2-inch piece fresh ginger, roughly chopped
    • 1 teaspoon ground coriander
    • 1/2 teaspoon cayenne
    • 5 cups chopped kale (6-8 large leaves)
    • 1 bunch trimmed and chopped fresh spinach (or 10 ounces frozen spinach,
    • thawed)
    • 1-1/2 cups water
    • 1 teaspoon salt

    Heat the oil in a skillet on medium-high heat. Add the ginger and spices and cook until aromatic about 1 minute. Add the kale and fresh spinach; stir and cook until the leaves start to wilt, about 5 minutes. Add the water and salt. Stir in the thawed spinach at this point, if using. Reduce the heat to medium, cover, and simmer 15 minutes.Remove from the heat.

    Puree the chard mixture in a food processor until smooth. Cook until heated through. Transfer the sauce into a shallow dish and place the koftas in the center.

    Makes 6 to 8 servings.

  • Kandahar Chicken Kofta In Ruby Red Grapefruit Juice

    Kandahar Chicken Kofta In Ruby Red Grapefruit Juice

    I would like to share this recipe from my cookbook, “The Dance of Spices” published by John Wiley & Sons.

    Here is my twist on chicken kofta (meatball) curry this one is more delicate with subtle spices and a hint of heat to balance the sweetness of grapefruit juice. Serve this delicious entrée with crusty bread or rice.

    Kofta (meatballs)

    • 1 pound ground chicken
    • ½ teaspoon ground cinnamon
    • ½ teaspoon salt
    • 1 cup good chicken stock, or water

    To prepare the kofta: Place the ground chicken in a bowl. Separate the clumps of meat with a fork. Add the cinnamon and salt and mix thoroughly. Using a small ice cream scoop for even size, scoop about a tablespoon of the meat mixture at a time and shape into a smooth 1-inch ball with your fingers. You should have about 24 koftas. Place the koftas in a heavy skillet. Add the stock and bring to a boil. Cove and simmer, turning once, until koftas are tender, about 15 minutes.

    Sauce

    • 8 large cloves garlic
    • 2/3 cup cashew pieces
    • 2 medium ripe tomatoes, or 2/3 cup canned pureed tomatoes
    • ¼ cup vegetable oil
    • 1 teaspoon cayenne
    • 1 cup water
    • 1 teaspoon salt
    • 1 cup ruby-red grapefruit juice, preferably fresh
    • 1 cup heavy whipping cream
    • Pinch of freshly grated nutmeg
    • Chopped chives, for garnish

    While the chicken is cooking, place the garlic in a blender with 3 to 4 tablespoons water and grind to a smooth paste. Transfer to a bowl. Add the cashews to the blender with about ½ cup of water, process to a smooth paste, and transfer to a bowl. Blanch the tomatoes in a pot of boiling water for about 1 minute to loosen the skin. Transfer to a bowl of ice water to cool. Peel, core, and chop coarsely. Transfer to a blender and process to make 2/3 to 1 cup of puree. (Skip this step if using canned pureed tomato).

    Heat the oil in a heavy sauté pan over moderate heat. Add the garlic paste and cook, stirring, until it is fragrant and starts to brown, 2 to 3 minutes. Add the cayenne and stir for a few seconds. Add the cashew paste and cook, stirring, until well blended and the oil starts to separate, about 5 minutes. Add the tomato puree, water and salt, and bring to a boil; cook, stirring until the sauce is thickened and takes on a beautiful reddish hue 8 to 10 minutes. Stir in the grapefruit juice, and cook for 2 minutes. Add the cream, the koftas along with their cooking stock and the nutmeg. Cook, stirring gently, until heated through, about 4 minutes. Transfer to a serving dish, top with chives, and serve hot.

    Serves 4.