#Maya Kaimal Recipes

[mayakaimal]

Cook the Best Indian meals with Maya Kaimal's Recipes - Maya Kaimal

Try the best of Maya Kaimal's Indian meal Recipes. Cooking Indian food at home is easy! All you have to do is to try Maya Kaimal's recipes to add new flavors and techniques.

[uispeccoll]

#VoicesFromTheStacks

Image taken from Times Union.

Maya Kaimal's interest in food has been prominent since her childhood. Her curiosity in spice, taste, and cooking first developed during family trips to Kerala, India.

Starting her career as a visual artist, Kaimal found herself drawn to the culinary arts when she saw the gap between what she grew up eating as traditional Indian food and what Western world interpretations of Indian food was. To help educate Western audiences and make Indian food more accessible, she wrote three cookbooks on the subject. Along with her husband Guy Lawson, Kaimal took family recipes to create her own line of Indian products that can be found in grocery stores across the world.

Savoring the Spice Coast of India: Fresh Flavors from Kerala -

Here in Special Collections, we have two of Maya Kaimal's cookbooks, including Savoring the Spice Coast of India: Fresh Flavors from Kerala.

According to Publishers Weekly, "With northern India's Moghul cuisine now a culinary mainstay in the U.S., Kaimal (Curried Favors) returns to her ancestral homeland on the southwestern edge of the country, where a greater emphasis is placed on ingredients such as coconut, tamarind, brown mustard seeds and curry leaves. (These last are so important that Kaimal even provides a source for curry leaf plants.)"

--Matrice Y, Special Collections, Olson Graduate Assistant

[cookingwithgath]

Seasoned Dhal

From Maya Kaimal’s Savoring the Spice Coast of India

As per your request, Jeri...

This dhal is totally satisfying as a simple meal with rice or a wonderful addition to a more elaborate, South Indian feast.

Thank you, THANK YOU, Maya Kaimal, for your totally correct and delicious recipes! They always work!

Ingredients:

1 cup thoor dhal, masoor dhal, or yellow split peas

2 tablespoons vegetable oil

1/2 teaspoon mustard seeds

1 dried red chili

10 fresh curry leaves (optional*)

1/2 cup chopped onion

1 teaspoon minced garlic

Ground Masala

1/2 teaspoon cumin

1/4 teaspoon turmeric

1/8 teaspoon cayenne

1 teaspoon salt

1 teaspoon fresh lemon juice

1 teaspoon ghee (optional**)

Instructions:

1. In a large bowl wash the dhal in several changes of water; drain. Place the dhal and 2 1/2 cups water in a 2-quart saucepan and bring to a boil. Reduce to a simmer and cook, partially covered, for 30 minutes (45 minutes for yellow split peas), or until the water is absorbed and the peas break up under pressure from the back of a spoon. Check to make sure it doesn’t boil over.

2. When the dhal has finished cooking, heat the oil in a frying pan. Add the mustard seeds to the oil and heat until they pop. When the popping subsides, toss in the dried red chili and curry leaves. After a few seconds, add the onion and fry until light brown. Put in the garlic and fry 1 minute. Next, add the ground masala and fry for another minute. Stir this mixture into the dhal, along with 1/2 cup water and the salt. Partially cover and continue simmering another 10 minutes, adding more water if the mixture is too thick. It should be the consistency of thick pea soup. Remove from the heat.

3. Stir in the lemon juice and ghee. Taste for salt.

*Maya Kaimal always adds “optional” after the curry leaves. I always opt to use them.

** I have never added the ghee because I have never had any. Go figure...

[firickbestproducts]

Maya Kaimal Foods Organic Indian Everyday Dal, Fully Cooked, Variety Pack 10 oz (Pack of 6), Fully Cooked, Vegan, Microwavable, Ready to Eat

Maya Kaimal Foods Organic Indian Everyday Dal, Fully Cooked, Variety Pack 10 oz (Pack of 6), Fully Cooked, Vegan, Microwavable, Ready to Eat

Price: (as of – Details) Maya Kaimal’s Everyday Dal pouches are a delicious, ready-to-eat Indian entrée solution. In India, lentil dishes—known as “dals”—are enjoyed on a daily basis and provide an important source of protein for vegetarians. Our line of Everyday Dals are inspired by Maya’s family recipes and flavorful versions she has tasted on her travels. Featured beans include: red lentils,…

[binsofchaos]

Maya Kaimal Cauliflower Tikka Masala | Canal House Cooks Lunch

We’re at our local farm markets almost everyday now, shopping for lunch or dinner. But today, we had to grab a few things at the supermarket. Passing by the produce section, we stopped dead in our tracks—the heads of cauliflower were surprisingly gorgeous. Creamy white with lots of green leaves. Into the shopping cart went a head, then we went straight to the International Section aisle and picked up a jar of our friend Maya Kaimal’s Tikka Masala Indian Simmering Sauce. At the studio we sautéed some onions, added the simmering sauce, big florets of blanched cauliflower, some chick peas, and English peas then garnished the dish with chopped cilantro and wedges of lime to squeeze on at the table. We say this every time we cook with Maya’s sauces, “Thank you Maya Kaimal for making life so easy and delicious”.

https://www.mayakaimal.com/recipe/tikka-masala-with-cauliflower-and-peas/

[peacekaleandyoga1]

NEW YORK–(BUSINESS WIRE)–Today, Hungryroot is excited to announce its repositioning as the first and only personalized online grocery service that makes it easy to eat well—and feel great—every day.

As part of the brand refresh, Hungryroot will now be adding emerging food brands to its product and recipe offerings, in addition to an enhanced customer experience. These changes fall on the heels of a recent study where customers expressed interest in expanded product variety and more robust recipe offerings, along with an upgraded digital platform.

“The two main problems with in-store and online grocery: the experience isn’t personal and the amount of product and brand offerings are just too overwhelming for consumers,” says CEO and Founder of Hungryroot, Ben McKean. “At Hungryroot, we’re creating a new category in the DTC space by bridging the gap between the broken in-store and online grocery experience, with an added emphasis on personalization. As a result, we’re taking on Amazon Fresh, Whole Foods, and other competitors to offer consumers a more convenient and modern way to shop for healthy groceries – no trip to the store, meal planning, or prep work necessary, giving customers more time back in their day.”

To provide increased variety, Hungryroot will now feature an assortment of product offerings in its weekly deliveries from brands including, RightRice, Beyond Meat, Banza, Freshe, and Ozery. Its food partners will make up about 30% of its weekly product offerings, in addition to a variety of seasonal and nutrient-dense Hungryroot products which will make up the other 70%.

Other brands rolling out into Hungryroot’s online grocery service in the coming weeks include Field Roast, Kite Hill, Hail Merry, Yves, Perfectly Peckish, Angelic Bakehouse, Maya Kaimal, Maria Ricardo and more. These partners were curated by Hungryroot to ensure each brand is aligned with the company’s overall mission and meet the criteria of offering high quality, healthy, and convenient products to consumers.

“We’re thrilled Hungryroot chose RightRice as one of the first featured products in their personalized online grocery service,” says Keith Belling, founder of RightRice and popchips. “Their mission of creating delicious, nutritious and convenient product offerings resonated with us at RightRice, and we’re excited to share our protein-packed vegetable rice grain with Hungryroot’s growing customer base. We look forward to leveraging Hungryroot’s DTC service to test product innovation and learn even more about our customers.”

As part of the repositioning, Hungryroot is also introducing a revamped, customer-centric digital experience including a redesigned survey allowing customers to select their food preferences, dietary restrictions, and how often they’d like to receive an item for enhanced personalization in each delivery.

From there, Hungryroot’s proprietary algorithm builds a personalized order optimized for customers’ food preferences based on survey findings and inventory allocation. With this algorithm, Hungryroot is able to ensure an effortless and tailored customer experience by meeting the expectations of customers, while managing a nationwide fresh food supply chain.

“We’re always looking to meet the demands of our current and potential customers,” adds Ben McKean. “With other grocery experiences, consumers have to shop or scroll through thousands of food options and brands to find the product that’s best for them, and then learn how to cook with the product. Through our online grocery service and personalization algorithm, consumers will instead receive a weekly delivery of healthy food options and recipes specifically customized to their personal preferences.”

As part of the brand refresh, Hungryroot’s website will now feature a more streamlined design and user-friendly format to easily showcase its rotating assortment of healthy product offerings. Additionally, the company will be introducing a larger collection of 10-minute-and-under recipes featuring a combination of Hungryroot offerings and products from its food partners.

Hungryroot is also rolling out new advertising and marketing creative around its tagline “Love your groceries.” The new creative will live on the website, as well as on digital and social platforms to share the brand story and speak directly to their target demographic: consumers who are committed to fitting healthy eating into their hectic lifestyles.

For more information on the company and its products, please visit: www.hungryroot.com, https://www.facebook.com/hungryroot/ or https://www.instagram.com/hungryroot/

About Hungryroot

Hungryroot first launched in 2015 to make healthy living easier. Now four years later, with over 100 product offerings including products from emerging food brands, Hungryroot is the first personalized grocery service of its kind that makes it easy to eat well—and feel great—every day.

Customers share their food needs and receive personalized weekly deliveries of healthy groceries along with 10-minute recipes to make fresh, delicious meals. All of Hungryroot’s deliveries are nutrient-dense and tailored to a variety of diets and food needs including vegan, vegetarian, soy-free, gluten-free, dairy-free, pescatarian, tree-nut free, peanut-free, and egg-free.

For more information, visit: www.hungryroot.com

About RightRice®

popchips founder and former CEO Keith Belling loved rice, except for the empty calories and all the carbs. That’s what inspired him to create RightRice, a tasty new rice grain that’s made from vegetables. RightRice is a complete, plant-based protein that’s delicious, nutritious, and easy to cook. Every bowl of RightRice has more than double the protein, five times the fiber, and almost 40% fewer net carbs than a bowl of white rice. RightRice soaks up your favorite flavors and sauces, and anything you can cook with rice, you can cook with RightRice. Original RightRice is ready to season your own way, or for a delicious, already seasoned option, try one of our five flavors, including Lemon Pepper, Spanish, Garlic Herb, Thai Curry, and Cilantro Lime.

All of RightRice’s products are non-GMO, vegan and a complete source of protein, with a low glycemic index. RightRice is available nationwide in Whole Foods Market along with Kroger stores and banners, other leading retailers, and on Amazon.com. RightRice launched in 2019 and is headquartered in San Francisco.

For more information, recipe inspiration, or to find a retailer near you, visit RightRice.com.

If you enjoyed this post, you should read this: US childrens hospital dreaming of a bright Christmas

from https://ift.tt/2Zq12K3

[diet-assassinista]

Mixed Berry & Vanilla Rice Pudding Parfaits

There’s not much better than a dessert than a fruit-forward dessert that is quick, and easy to put together! Oh, and did I mention delicious? 

This Maya Kaimal vanilla rice pudding makes for the perfect Diwali dessert. It’s infused with Madagascar vanilla, cinnamon, and raisins, and absolutely hits the sweet spot! Topped with fresh berries and layered with a nut crumble, the textures of this parfait will keep you wanting for more.

For those in the San Francisco Bay Area, you can find Maya Kaimal’s vanilla rice pudding at the following Costco locations: Danville, Santa Clara, Mountain View, Livermore, Sunnyvale, San Jose, Tracy, Fremont, San Jose, and Hayward.

Whether you celebrate Diwali or not, this is a simple dessert you will not want to miss!

Happy Diwali everyone!

Mixed Berry & Vanilla Rice Pudding Parfaits

Time: 10 Minutes Serves: 4 Ingredients 1 cup fresh strawberries, sliced 1 cup fresh blueberries ½ tsp thyme leaves ¼ cup granulated sugar 1 tbsp lemon juice 2 cups roasted almonds ½ cup dried cherries 2 tsp cinnamon 16 oz Maya Kaimal Vanilla Rice Pudding Directions In a medium bowl, combine strawberries, blueberries, thyme leaves, sugar, and lemon juice, and set aside.

Add almonds, cherries, and cinnamon to a food processor. Pulse until the almonds break up into crumbs.

Divide the pudding between four glasses. Top with a layer of nut crumbs and spoon over strawberries and blueberries. Garnish with additional thyme leaves if desired.

Serve immediately or chill overnight until ready to serve.

If you liked this recipe, you will love my recipes for Berry and Nectarine Crumble, Rye Bread Toast with Fromage Blanc and Cherry Tomatoes, and Passion Toast: Lox with Real California Milk Queso Fresco!

[miniaturesbync]

Just Pinned to RECIPES - COOKING: Organic Dal by Maya Kaimal https://ift.tt/2ArqHGj

[mayakaimal]

Butter Masala Spaghetti Squash Recipes - Maya Kaimal

Learn how to cook Butter Masala spaghetti squash with Maya Kaimal Recipes. It's easy to follow & yields perfect al dente strands for your favorite spaghetti squash recipes.

[jeffreyrosenthalmd]

Rosenthal - Indian Dinner: Scallops, baby eggplant with Organic Brown Basmati rice, sauté veggies / Side relish dish cucumber, onion and yogurt Salad Life is about eating well and being healthy so that one can enjoy the fruits of life. Good food, laughter, consideration and kindness are wonderful ingredients. RECIPE: 8-10 large scallops (if frozen run under cold water in colander until defrosted) Cumin seeds 4 tablespoons Coconut oil Dry curry leaves 6 (Indian market) remove stems and dice leaves Madras Curry Indian Simmer Sauce (Maya Kaimal fine Indian foods) Fresh ginger finger size – peel and cut into small pieces 1 cup of fresh spinach that has been rinsed and dried. 1-teaspoon organic ground turmeric Garlic (minced) tablespoon from jar White wine sauvignon blanc ¼ cup 4 baby eggplant with tops removed, washed and cut into strips ¼ inch l 1arge red onion cut small pieces 8 scallions tops trimmed and cut into ¼ inch pieces 3 Small cucumbers 4 tablespoons of organic shredded coconut dry ½ red pepper seeded or three mini-peppers that are cut into small strips Organic brown basmati rice 1 cup Large lemon cut into quarters Greek low fat yogurt ¾ cup Salad: Arugula bag washed, 1 medium endive, grape tomatoes 6, olive oil, plum vinegar and organic apple cider vinegar Cooking: Medium stick resistant coating skillet teaspoon of coconut oil. Heat oil and add cumin seeds. Brown seeds but do not over cook them. Remove from heat. Large stick resistant skillet add tablespoon coconut oil add minced onions and stir until onions appear to be browning. Add scallions and ¼ teaspoon garlic. Squeeze lemon juice over mixture and add cumin seeds 1 teaspoon and spinach. Sprinkle two teaspoons of coconut. Stir until veggies wilted. Add two tablespoons yogurt and stir all on low heat. Add splash of white wine and two dashes of turmeric. Stir. Add two tablespoons of Madras Curry Indian simmer sauce or comparable. Simmer on low heat. Scallops Medium non-stick skillet ad tablespoon coconut oil and heat medium until melted. Add teaspoon garlic and stir until garlic starts of glow. Dry scallops and add to mixture. Turn into garlic mix. Two squeezes of fresh lemon over all, add teaspoon cumin seeds. Heat both sides of scallops 4-5 minutes. Add eggplant and stir. Add 2 teaspoons dry organic coconut. Once eggplant wilted add splash of white wine. Lower heat and simmer. Large pot add 4-5 cups water and boil. Squeeze lemon ¼ and add rind to pot. Add 1-cup batsami rice and teaspoon cumin seeds and 6 diced curry leaves. Bring all to boil. Lower heat and partially cover pot with lid. Stir occasionally and tasted for consistency after 10 minutes. Cook until al dente 12-20 minutes. Side relish Dice cucumber 2-3 small and add ¼ cup dices red onions, 1-teaspoon cumin seeds, 2 squeezes of fresh lemon, and two shakes of turmeric ground powder. Add yogurt and stir until ingredients well blended. Plate: Large serving dish add batsami rice with curry leaves and lemon rind removed. Add veggies Add scallops Serve with white wine that is chilled but not cold, a large salad tossed Arugula ¾ bag and medium endive cut into edible sections. Dressing - olive oil two tablespoons, plum vinegar two tablespoons and organic apple cider vinegar 1 teaspoon. After mixed dressing add grape tomatoes. Get To Know Dr. Rosenthal - Click Here: http://www.artofplasticsurgery.com/

[amazingpaperart]

Edit Your Life Ep. 113: Non-Judgy Food Tips for Families

Edit Your Life Ep. 113: Non-Judgy Food Tips for Families

Most of us want to eat healthy family meals and prepare them with a minimum of fuss and expense. That said, not all of us like to cook, and not all of our kids like to eat what we cook. Even those of us who enjoy cooking don’t always have the time. Real life is messy, no matter what our shiny cookbooks and social media feeds say.

In Episode 113 of Edit Your Life, Asha interviews Stacie Billis, managing editor of Cool Mom Eats and author of the cookbook Make It Easy. Listening to Stacie talk about food, cooking, and real-life family meals is a breath of fresh air! Asha and Stacie talk about the tricky storyline around family food (and why Stacie waited years to write her cookbook), her relaxed approach to getting meals on the table, favorite grocery store shortcuts, meal planning tips, and permission to find your own joy of cooking…whatever that looks like to you.

Click “play” above to listen. If the player isn’t visible, listen directly at SoundCloud.com, or use a podcast app on your phone or tablet. Not sure how? Click here for directions.

Resources mentioned in this episode

Minimalist Parenting (our book)

Make It Easy: 120 Mix-and-Match Recipes to Cook from Scratch–with Smart Store-Bought Shortcuts When You Need Them (Stacie’s cookbook)

One Hungry Mama on YouTube (Stacie’s YouTube channel)

Cool Mom Eats (Stacie is the managing editor)

Recipe Rescue Facebook group (about the group, via Cool Mom Eats)

Stacie’s cookbook recommendations: Dinner In An Instant by Melissa Clark, Vegan for Everybody by America’s Test Kitchen, and more favorite cookbook picks at Cool Mom Eats

Sweet potato fajitas recipe

Soba noodle salad (video recipe)

Instant Pot (the electric pressure cooker everyone’s talking about)

Stacie’s video recipe for 5-ingredient chili for the Instant Pot

Maya Kaimal Indian simmer sauces

Stacie’s trick for pre-cooking pasta (Cool Mom Eats)

Related episode: Episode 112: Cookbooks We Love

Related Episode: Episode 14: Weekday Dinner Solutions

Related episode: Episode 4: School Lunch Solutions

Question Of The Week

What’s your favorite pantry item or grocery store shortcut ingredient? Join the discussion on the Edit Your Life Facebook page (look for the Question Of The Week post pinned to the top of the page).

Get In Touch

Email us at edityourlifeshow@gmail.com

Talk to us on Instagram or Twitter using #EditYourLifeShow

If you’re enjoying our podcast, please consider leaving a review on iTunes. It’s one of the best ways you can help new listeners find us. Here’s how to leave a review.

Interested in sponsorship?

We’ve got an awesome range of lifestyle, parenting and productivity topics in the queue for future episodes. If you’d like to discuss sponsoring an episode, email us at edityourlifeshow@gmail.com.

Catch up on previous episodes

Here’s a complete listing of every episode.

from Parent Hacks http://parenthacks.com/2018/02/food-tips-families.html via Blogger http://babylifepower.blogspot.com/2018/02/edit-your-life-ep-113-non-judgy-food.html

[mayakaimal]

Get Spicy Ketchup Recipes with Fewer Ingredients

Coconut Korma gets a flavor upgrade when you use our Spicy Ketchup Recipes. Feel free to make homemade Spicy ketchup. Get the Ingredients Needed to Make Homemade Ketchup here.

[mayakaimal]

The Best and easy Spicy Vindaloo Recipes - Maya Kaimal

Maya Kaimal's Spicy Vindaloo packs a pretty good punch. Vindaloo is the famously hot and sour curry. Try the best, easy, and most popular Spicy Vindaloo Recipes.

[mayakaimal]

Maya Kaimal Fine Indian Foods Everyday Chana Review

Maya Kaimal is a cookbook author and founder of Maya Kaimal Fine Indian Meals.  You can read more about her in the About section of their website. This vegetarian brand has an array of products such as simmer sauces (such as Madras Curry, Goan Coconut, and more), naan chips, chickpea chips, spicy ketchup, refrigerated sauces, and the Everyday Chana line, which is what I had the pleasure of trying! Not all of their products are vegan, but they are all vegetarian. On the website, they are clearly labeled with what is vegan and what is vegetarian. They also give you an ingredient listing and nutrition information. The ingredients are very simple, so if you find these products in stores, it's very obvious which ones are not vegan. Gotta love simple ingredients! What a hassle to read ingredients you've never heard of before, right? Then you're standing in the middle of an aisle at a store, Googling what the heck cochineal is, just to find out it's a dye made from crushing insects. You won't find weird shit like that at Maya Kaimal. Unless you've never heard of fenugreek (it's an herb; don't worry).

You can purchase these products at a select number of online stores. They also have a store locator, where you can select which products you're looking for and see where they are sold! For instance, near me, they're carried at a number of stores, such as Wegmans, Stop & Shop, Dean’s Natural Market, Target, Food town, and more! The chips are also at a number of Rite Aids near me!

I got to try 4 different kinds of the Everyday Chana: Tamarind & Sweet Potato, Coconut & Kale, Coconut & Green Chili, and Tomato & Onion. I invited a couple of friends over, got some naan from Babur Garden (because holy shit, vegan naan!), made some basmati rice and we dug in!  Before we even tried, I already declared my favorite would be the red lentil, butternut squash, and coconut. Based on the main ingredients, I assumed that would be the one I was into the most. However, like all of us at the table, every new one we tried was our favorite and, in the end, we loved every single one and couldn't decide if we liked one better than the other or not! I still can't. They all had certain qualities to them that made me want to keep eating them. Whether they were chunky and hearty or smooth and creamy, they all worked so well and we were all delighted at the end of this meal!

I also was thinking that, because these are coming out of a packet you can buy in stores, it would have a lower quality feel and taste to it. You know, a processed food kind of vibe?  It didn't. I heated them up on the stove and it felt like we were sitting down at an awesome restaurant, eating food that was just made. It was unbelievable! It was something that we all commented on with every few bites of food. It continued to blow us away and I can't wait to get my hands on more products from Maya Kaimal because every bite made me happy. That's a quality to look for in food! I've heard amazing things about the simmer sauces from everyone anytime I reposted something from this brand. I think the most amazing thing is that's how I even found out about this brand! One of you tagged me in a post on Instagram that I reposted and then the company reached out to me and I started paying attention to this brand a lot more. You better believe I will be looking for them the next time I go shopping!

Have you tried Maya Kaimal Fine Indian Foods? What's your favorite product from them?  Is it a simmering sauce?  If so, tell me what you make with them! Vegan only, of course. No animals being killed or tortured over here, please. I'm definitely interested in adding these to my pantry staples!

[diet-assassinista]

Salmon Tikka Masala with Everyday Dal Red Lentils

You might have guessed this by now, but discovering fresh and flavorful ways to cook at home is by far my #1 hobby!

One of my favorite brands to cook with for years has Maya Kaimal, so I couldn’t be more excited to see their products carried at Whole Foods Market 365 in Concord, CA. My local 365 carries Maya Kaimal’s most delicious (and vegan!) Everyday Dal pouches along with some seriously amazing Indian simmer sauces.

To celebrate, I made salmon with Maya Kaimal’s Tikka Masala sauce over Everyday Dal Red Lentils. The result: easy AND tasty! In the blink of an eye, you will have scrumptious dinner at your table with this recipe.

What’s even neater is that for the entire month of February, both of their product lines are on sale. Indian Simmer sauces are 2 for $8 and Everyday Dal pouches are 2 for $6.

Salmon Tikka Masala with Everyday Dal Red Lentils

Time: 35 Minutes Serves 2

Ingredients 2 (4 oz) Atlantic salmon fillets 1/3 cup Maya Kaimal Tikka Masala Indian Simmer Sauce 8 oz Greek yogurt 2 tbsp cilantro, roughly chopped ½ tsp ground coriander ½ tsp ground cumin 1 clove garlic, minced 2 tsp lime juice Kosher salt and freshly ground black pepper 2 (10 oz) pouches Maya Kaimal Everyday Dal Red Lentils

To Garnish Cilantro leaves Lime wedges

Directions In a medium bowl, combine salmon and simmer sauce. Allow to marinate for 20 minutes.

Preheat broiler.

In a small bowl, add yogurt, cilantro, coriander, cumin, garlic, lime juice, and stir to combine. Season to taste with salt and pepper.

Transfer salmon to a foil-lined baking sheet. Broil for 10 minutes or until the internal temperature reaches 145F. Remove from heat.

Squeeze lentils into a small pan and heat over low heat until warmed through, about 3-5 minutes.

Divide lentils between plates. Top with salmon and garnish with yogurt, cilantro, and lime wedges.

If you loved this recipe, you will love my recipes for Chicken Tikka Masala Enchiladas, Everyday Dal Tamarind & Kidney Bean Pizza, and Slow Cooker Indian-Style Black Eyed Peas!

[jeffreyrosenthalmd]

Rosenthal - Indian Dinner:Scallops, baby eggplant with Organic Brown Basmati rice, sauté veggies / Side relish dish cucumber, onion and yogurtSalad Life is about eating well and being healthy so that one can enjoy the fruits of life.  Good food, laughter, consideration and kindness are wonderful ingredients. RECIPE: 8-10 large scallops (if frozen run under cold water in colander until defrosted)Cumin seeds 4 tablespoonsCoconut oil Dry curry leaves 6  (Indian market) remove stems and dice leavesMadras Curry Indian Simmer Sauce (Maya Kaimal fine Indian foods) www.mayakaimal.comFresh ginger finger size – peel and cut into small pieces1 cup of fresh spinach that has been rinsed and dried.1-teaspoon organic ground turmeric Garlic (minced) tablespoon from jarWhite wine sauvignon blanc ¼ cup4 baby eggplant with tops removed, washed and cut into strips ¼ inch l 1arge red onion cut small pieces8 scallions tops trimmed and cut into ¼ inch pieces3 Small cucumbers4 tablespoons of organic shredded coconut dry½ red pepper seeded or three mini-peppers that are cut into small strips Organic brown basmati rice 1 cupLarge lemon cut into quartersGreek low fat yogurt ¾ cupSalad:  Arugula bag washed, 1 medium endive, grape tomatoes 6, olive oil, plum vinegar and organic apple cider vinegar Cooking:Medium stick resistant coating skillet teaspoon of coconut oil. Heat oil and add cumin seeds.  Brown seeds but do not over cook them.  Remove from heat. Large stick resistant skillet add tablespoon coconut oil add minced onions and stir until onions appear to be browning.  Add scallions and ¼ teaspoon garlic.Squeeze lemon juice over mixture and add cumin seeds 1 teaspoon and spinach.  Sprinkle two teaspoons of coconut.  Stir until veggies wilted.  Add two tablespoons yogurt and stir all on low heat.  Add splash of white wine and two dashes of turmeric. Stir.  Add two tablespoons of Madras Curry Indian simmer sauce or comparable.  Simmer on low heat. ScallopsMedium non-stick skillet ad tablespoon coconut oil and heat medium until melted.  Add teaspoon garlic and stir until garlic starts of glow.  Dry scallops and add to mixture. Turn into garlic mix.  Two squeezes of fresh lemon over all, add teaspoon cumin seeds.  Heat both sides of scallops 4-5 minutes.  Add eggplant and stir.  Add 2 teaspoons dry organic coconut. Once eggplant wilted add splash of white wine.  Lower heat and simmer. Large pot add 4-5 cups water and boil.  Squeeze lemon ¼ and add rind to pot.  Add 1-cup batsami rice and teaspoon cumin seeds and 6 diced curry leaves.  Bring all to boil.  Lower heat and partially cover pot with lid.  Stir occasionally and tasted for consistency after 10 minutes.  Cook until al dente   12-20 minutes. Side relishDice cucumber 2-3 small and add ¼ cup dices red onions, 1-teaspoon cumin seeds, 2 squeezes of fresh lemon, and two shakes of turmeric ground powder.  Add yogurt and stir until ingredients well blended. Plate:  Large serving dish add batsami rice with curry leaves and lemon rind removed.Add veggiesAdd scallops Serve with white wine that is chilled but not cold, a large salad tossed Arugula ¾ bag and medium endive cut into edible sections. Dressing - olive oil two tablespoons, plum vinegar two tablespoons and organic apple cider vinegar 1 teaspoon. After mixed dressing add grape tomatoes.