NYC, February 3, 2014
New York is experiencing one of the harshest winters in recent years.
Some friends asked me from time to time what would be some of the best Indian foods to eat to stay healthy and strong. I’m writing below some of the quick recipes. Try them, and let me know how you did.
An adverse weather especially with the big snowstorms and coldest temperatures needs the right kind of food and other health habits to fight back and stay strong. Our immune system gets down fighting through the bad weather, and a proper kind of of healthy and delicious diet can boost the system back up.
Let me know if you need more information. This is just a brief introduction. I hope you come to my cooking classes here in Brooklyn, New York, and learn how to cook in an easy and happy way. My classes are all hands-on.
Email me at email@example.com . I’m returning to New York next week.
Below are some recipes.
Looking forward to see you soon,
1. Dal (red lentils, a high-protein and zero-fat legume).
RECIPE. — Boil one cup of red lentils in a covered container. In a flat skillet on low flame, add one teaspoon of oil, one bay leaf, one small red onion chopped, a few grains of black cumin (nigella or kala jeera), half teaspoon of turmeric powder, and just a little salt to taste. Warm up the mixture in the oil and wait until the onion turns brown. You might add the onions first and the spices later. Now, when the mixture is ready and paste-like, turn up the flame for a few seconds, and pour the boiled lentils onto it. You can feel and hear the singe on the skillet. Now turn the flame back down, and let it cook for five more minutes.
Your dal is ready. Now you can also add a few pieces of cilantro leaves for garnishing, if you like.
Serve in cups or small bowls. You can eat it just like that, or together with plain rice or hand-made bread.
Absolutely delicious, nutritious, and a major antidote against cold and flu. You can also have it recovering from flu.
2. Indian Chicken Stew.
Photo courtesy: Flicker.com photo sharing.
RECIPE. — One big onion chopped. A small piece of ginger grated. One tomato cubed. One large carrot cubed. One green bell pepper cubed, one large garlic skinned but not broken, one large potato cubed, a small cauliflower cut in large pieces.
Chicken pieces washed.
In a deep skillet, add one tablespoon of oil, and on medium flame, brown-fry onion, potato, cauliflower and carrot pieces. Add one half teaspoon of grated ginger, and equal amount of garam masala mix (you can get it at any Indian grocery store). Throw a bay leaf in it too. If you want to make it just a little more spicy (depends upon your taste buds), add a couple of green chilly. Add one half teaspoon of turmeric powder, salt to taste, and the whole, skinned garlic. Let it all mix to get a pasty look of the spices. Make sure the vegetables do not burn. Now, at the end, just before adding the chicken, drop the bell pepper and tomato pieces in it. You can also add some green peas now.
Now add the chicken pieces, and singe together for the next ten minutes. Gravy will come out of the chicken, and then slowly get absorbed into the mix. When you see it absorbed, add two small cups of warm water, and cover it up. Let it cook on low-medium flame for the next fifteen minutes. Do not overcook it; otherwise the vegetable will be overboiled.
Serve in bowls. Eat just like that, or with bread or rice.
Again, absolutely delicious, nutritious, and a major antidote against cold and flu. You can also have it recovering from flu.
Each of these dishes should not take you more than fifteen minutes to cook.
Garam Masala. Photo from Wikipedia.