the Dance of Spices

Skillet Egg Masala (Kadai Ande)

2012-01-10T17:37:00.001-08:00

Finally I am getting back to writing my blog. Time just flies by with product launches, travel, and the big one - my son’s wedding planning.

Here is my recipe for spiced skillet hard-boiled eggs. Every region in India has its own egg curry, the sauce ranges from soupy chowder consistency to almost dry like the following recipe I've chosen. Egg curry is very traditional and is considered an important part of Indian cuisine and is especially popular with children.

A different experience than usual deviled eggs a more flavorful tasty treat with a wealth of spices, yet mild. Use this egg masala on steamed or roasted vegetables or any firm white fish steaks.

4 large eggs
Seeds from 2 green cardamom pods
3 whole cloves
½ inch stick cinnamon
1½ teaspoons coriander seeds
½ teaspoon scant fennel seeds
½ teaspoon black peppercorns
½ teaspoon cayenne
2 tablespoons vegetable or canola oil
1 cup thinly sliced onion
½ cup finely chopped tomato
½ teaspoon salt
¼ cup water

1. Place eggs in a single layer in a saucepan. Add enough cold water to come 1-inch above the eggs. Bring to boiling over high heat. Reduce the heat so the water is simmering. Cover and cook 15 minutes; drain. Place eggs in cold water until cool enough to handle. Drain. Gently tap each egg on the countertop. Peel off the eggshell, starting at the large end. Cut the eggs in half lengthwise.

2. While the eggs are cooking combine the cardamom, cinnamon, cloves, coriander, fennel, peppercorns, and cayenne into a spice grinder and grind to a fine powder. Set aside.

3. Heat the oil in a heavy medium sauté pan or skillet over moderate heat. Add the onion and fry, stirring often, until deep golden, 8 to 10 minutes. Add the ground spice powder and stir until fragrant. Add the tomato and cook until tomato is very soft, 6 minutes, stirring occasionally. Add the salt and water (you may add the halved eggs in here for the eggs to absorb more curry flavor); cook the sauce for 2 more minutes and remove from the heat. Or you can place the eggs neatly on a warm serving platter and top each half with the curried sauce. Serve right away. Serves 4 as a side dish

Laxmi's Delights Costco Debut

2011-10-06T17:05:00.001-07:00

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.

Check out my cooking segment on Live Well Network

2011-07-18T17:32:00.000-07:00

New and Improved Package Design Flaxseed Spreads at Safeway

2011-06-21T10:41:00.000-07:00

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

Multicolored Whole Wheat Puffy Bread for Mother’s Day

2011-05-04T17:22:00.000-07:00

During leisurely weekends I find myself tempted to making puffy breads, they partner well with Mixed Sprouts Stew I often make for brunch. When you entertain, I encourage you to try the variations as well, a multicolored platter of spinach, tomato, yellow bell pepper and/or beet puri surely will be an attractive centerpiece. Puffy bread is called puri in India.

I've added sugar here, it helps to retain the puris stay puffed longer, you may omit it if you like. A special technique of adding hot oil to the flour is characteristic of southwestern region of India. Next time you make puris sprinkle about a teaspoon of cumin seeds for a novel appeal. Serve as snack or for a special Mother’s Day meal.

2 tablespoons oil plus additional for frying
2 cups Indian chapati flour (or 1 cup whole wheat flour and 1 cup unbleached all-purpose flour)
½ teaspoon sugar
½ teaspoon salt
¾ cup water
Whole wheat or unbleached all-purpose flour for dusting

1. Heat 2 tablespoons oil in a large (9 to 10-inch) wok or skillet until hot but not smoking.

2. Combine the flour (or flours), sugar and salt in the work bowl, and pulse to mix. Add the hot oil. Pulse until crumbly. With the machine running, gradually add the water through the feed tube in a steady stream. Process until the dough comes together into a ball and begins to clean the sides of the bowl. Avoid over processing.

3. Place dough on a work surface; lightly coat both your hands with oil and knead well for 6 to 8 minutes, the dough should be medium-soft and hold an impression of your fingertips when pressed. Form into a smooth ball, cover loosely with kitchen towel or plastic wrap and let rest for 30 minutes to an hour.

4. Place the dough on a floured work surface and knead briefly. Divide into 3 portions. Roll each portion into a long rope between your hands; using a dough cutter cut each rope into 6 portions, about the size of walnuts. Form each portion into a smooth ball, put on a plate and cover with a kitchen towel to prevent drying. Fill the same wok or skillet with oil to a depth of 1½ inches and heat over medium-high heat until very hot. Place a ball of dough on floured work surface and roll it out to about 2½ to 3 inch circle and about 1/8 inch thick, dusting with flour as necessary. You can roll 4 to 6 puris ahead and place in single layer on a platter (do not stack), cover with plastic wrap.

5. Carefully slide 1 to 2 rounds into the hot oil. As puris rise to the top, use a spoon to lightly bathe them with oil so that they will begin to puff. (At this point you can roll out another ball of dough to have ready when this puri is fried.) After 20 to 30 seconds, flip puris and fry until lightly golden for 15 to 20 seconds. Use a slotted spoon to transfer the puris to a tray lined with paper towels. Repeat with the other rounds, and the remaining portions of dough.

6. Transfer the finished puris to a cloth-lined basket and serve. Or place on a cookie sheet, tent with foil and keep warm in a 250 degrees oven for up to 30 minutes. Makes 18, Serves 3 to 4

Variations – Multicolored - Puffy Bread (Puri)

Spinach Puri
Cook 2 cups chopped spinach until wilted; add to the flour. Add 1/3 cup water first while kneading, add more if necessary according to the feel of the dough. After resting divide dough into 2 portions. Roll each portion into a large rectangle to 1/8-inch thick. Using 3½ biscuit cutter, cut out 5 to 6 rounds. Fry each round. Repeat with the other portion of dough. Reknead and reroll the trimmings and cut out and fry a few more rounds. You may do the same with the plain puri.

Tomato and/or Beet Puri
Cut off all but 1-inch of stems and roots of 1 medium red beet. Rinse, but do not peel. Cook covered in boiling salted water for 45 to 50 minutes or till tender. When cool enough to handle slip skins off the beet. Dice the beet and 1 small tomato into quarters and add to a food processor. Add ½ teaspoon sweet or hot paprika and process into a puree, scraping the sides of the bowl, if necessary; then add other ingredients gradually (do not add water) and process into smooth dough. If the dough is soft add more flour to get the right consistency.

Golden Yellow Beet and/or Yellow Bell Peppers Puri
Cut off all but 1-inch of stems and roots of 1 medium yellow beet. Rinse, but do not peel. Cook covered in boiling salted water for 45 to 50 minutes or till tender. When cool enough to handle slip skins off the beet. Dice the beet and 1 yellow bell pepper into quarters and process into a puree, scraping the sides of the bowl, if necessary; then add other ingredients gradually (do not add water) and process into smooth dough. If the dough is soft add more flour to get the right consistency.

New at the Winter Fancy Food Show

2011-01-15T21:10:00.000-08:00

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Cream Of Wheat Pilaf With Carrots and Nuts

2010-10-27T17:41:00.000-07:00

Uppuma, (pronounced oop-mah) is served for breakfast in India. If you want to get away from the usual breakfast or you'd like a change of pace, try the following fluffy nutritious cream of wheat pilaf. The long list of ingredients should not discourage you; they are simply added one after another to perk up the relatively bland taste of cream of wheat. Low in calories, it is made extra nutritious by adding nuts and vegetables.
For an authentic taste use sooji, Indian cream of wheat from local Indian stores. The dal and kari leaves are available at Indian groceries, if you cannot find don't worry about it.

Serve this light balanced meal for weekend breakfast or brunch when you have the time along with a mango-banana smoothie.

2 tablespoons vegetable or peanut oil
1 teaspoon white split gram beans (urad dal) (optional)
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
2 tablespoons roasted salted or unsalted peanuts or cashews
10 kari leaves (optional)
½ cup chopped onion
1 fresh green serrano or jalapeno chile, stemmed and chopped
¼ cup carrot cut into ½ -inch sticks
¼ cup green beans cut diagonally into ½-inch pieces
1 cup Indian semolina (sooji coarse) or cream of wheat
2¼ cups water
1 teaspoon salt
1 teaspoon sugar
Juice of ½ lime
Fresh chopped cilantro

1. Heat the oil in a heavy large skillet or sauté pan over moderately high heat. Add the dal, mustard and cumin seeds; immediately cover with a spatter screen, and cook until the seeds stop popping, about 30 seconds. Add the peanuts and kari leaves and stir 1 to 2 minutes. Add the onion, chiles, carrot and green beans. Cook stirring occasionally until the onion is soft but not brown, 3 minutes. Add the semolina and lower the heat to moderate. Cook stirring frequently until toasty smelling 5 to 6 minutes; if you're using the Indian sooji be sure to stir-fry at least 10 to 12 minutes, until toasty and you begin to smell the nutty flavor taking care not to brown. Transfer to a bowl and set aside.

2. Add the water to the same skillet and bring to a boil. Add the salt and sugar. Lower the heat to moderate and gradually stir in the farina. (Water is critical here, the rule of thumb is twice the amount of grain, but I prefer a tad more, which helps the grains to soak and plump.) Mix a few tablespoons at a time, stirring constantly in one motion until all the water is absorbed, be careful while stirring because the mixture starts to spatter; reduce the heat to low at this time. Sprinkle the lime juice and mix gently. Add the desi ghee, cover and cook at least 5 minutes (do not peek) until the grains are fluffy and plump and meld with all the flavors. Let the uppuma rest, covered for 5 minutes.

3. Turn on the oven to your lowest setting and warm some plates in it. Just before serving, spoon the uppuma into individual custard cups or decorative mold. For an attractive arrangement, place a warmed serving plate upside down on top of the decorative mold. Invert the mold over the plate holding both securely, and let the uppuma slide down onto the serving plate. Top each serving with tomato roses if you prefer and serve hot, sprinkled with fresh cilantro. I like this uppuma best when it is warm, as it cools it looses its fluffy texture. Serves 4

My Mother’s Heirloom Whole Pickled Limes

2010-08-19T11:47:00.000-07:00

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.

Fresh Mixed Veggie-Yogurt Spread at Sprouts Cooking Club

2010-08-10T21:20:00.000-07:00

Last week, I had the pleasure to teach children at the Sprouts Cooking Club in Berkeley. I believe they were between the ages of 5 to 14 years. The class was full with 18 children. Several adult volunteers supervised the kids. The class was held at the Whole Foods parking lot under a cozy tent. The Whole Foods Market supplied the ingredients for the class.

I was so impressed by the young children’s enthusiasm and participation. They were well organized with their cutting board, mixing bowl, small pots and knife. They cut the vegetables with great interest (of course, under adult supervision), so finely and in uniform pieces they would put us professionals to shame. I was told some of them were very good at mincing, dicing, and cubing. Best of all, they were proficient at rolling leafy green or herbs and chopping into delicate strips referred to as chiffonade. As they assembled the following mixed vegetable spread, we passed along slices of crusty bread. The little kids were even happy to enjoy it as a cool crunchy salad in small cups by itself. It was nice to see the youngsters enjoying wholesome mother earth’s bounty.

Use this light and easy mixed vegetable concoction as a dip or spread on crusty bread to make vegetarian sandwiches. You can also serve as a side dish salad for lunch.

2 large tomatoes
2 medium cucumbers, such as English, pickling (about 10) or regular
1 bunch red radishes
1 small white, red or yellow onion
¼ cup chopped cilantro
4 cups plain yogurt
2 teaspoons or to taste salt
1 tablespoon sugar

1. Core the tomatoes, chop finely and transfer to a large bowl. Peel and seed the cucumber; chop in half inch pieces and transfer to the bowl. Finely slice the radishes then stack and julienne the slices; transfer to the bowl. Peel and quarter the onion and slice thinly lengthwise; add to the bowl. Sprinkle with the cilantro.

2. Just before serving, in a bowl, combine the yogurt, salt and sugar. Beat with a fork until smooth. Fold into the prepared vegetables. Serves 6 to 8 as an accompaniment or use as a vegetarian sandwich spread.

Red And Golden Beets Kachumber With Orange

2010-07-20T17:08:00.000-07:00

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

1. 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.

2. 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.

3. 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

2010-05-28T09:16:00.000-07:00

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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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

Check out the video on The View from the Bay

2010-05-26T13:51:00.000-07:00

Appearing on TV ABC 7’s “The View From The Bay”

2010-05-14T11:29:00.000-07:00

Please join me on TV ABC 7’s “The View From The Bay,” on Monday May 24th. I am going to cook Chicken Breasts in Korma Sauce, from my cookbook, "The Dance of Spices."

I would like to extend a special invitation to participate in live studio audience for FREE. Audience members have the chance to Meet Spencer Christian and Janelle Wang and see the behind the scenes of a live television broadcast. Tickets for the show are FREE but must be reserved in advance. Audience doors open at 2:15pm with a cut-off time of 2:30pm, the show is live from 3-4pm.
To reserve your seats please call the ticket request line at (415)-954-7733 or visit www.viewfromthebay.com and click on “be in our audience” and fill out a ticket request form. Or click on the link below to go to online ticket request form. Simply fill out your information and press submit.
http://abclocal.go.com/kgo/feature?section=view_from_the_bay&id=6337461
Please be sure to note under “comments” the name of the guest to be on the show if you are requesting a specific date to support someone.

During one of my book signings and presentations at William Sonoma, in San Francisco I prepared the chicken korma recipe it turned out to be a great hit.

Those Magnificent Marvelous Green Mangoes

2010-05-10T13:33:00.000-07:00

I 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.

The 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

1. 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.

2. 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.

3. 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

Gulfood Awards 2010

2010-04-15T14:01:00.000-07:00

I am happy to share our product, Organic Lemony Flaxseed Spread with Ginger and Honey was selected finalist in the New Functional Food and Beverage category at the Gulfood Awards Gala in Dubai recently.

An Indian valentine, Spice it up for your sweetheart

2010-02-13T18:01:00.000-08:00

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

2010-01-15T09:54:00.000-08:00

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 Delights, 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

2010-01-07T11:58:00.000-08:00

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

1. 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.

2. 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.

4. 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

2009-12-21T13:03:00.000-08:00

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

1. 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.

2. 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.

3. 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

2009-11-26T14:17:00.000-08:00

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

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

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

3. 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

1. 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.

2. 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

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

2. 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

2009-11-03T16:15:00.000-08:00

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)

1. 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.

2. 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.

3. Transfer to an attractive heated serving dish. Garnish with the coconut, if desired, and serve. Serves 6 as a side dish.

Fragrant Mussel Chowder

2009-10-21T16:45:00.000-07:00

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

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

2. 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.

3. 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

Diwali is Mainstream

2009-10-19T09:30:00.000-07:00

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

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

1. For the syrup, 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.

2. 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.

3. 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 Delights supports Breast Cancer Awareness

2009-10-15T13:53:00.000-07:00

Please check out Laxmi's Delights 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!

Prized Precious Pumpkins

2009-10-13T17:45:00.000-07:00

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

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

1. Combine the kofta 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.

2. 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.

3. For the sauce, 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.

4. 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

2009-09-24T13:00:00.000-07:00

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.

For the Kofta (meatballs)
1 pound ground chicken
½ teaspoon ground cinnamon
½ teaspoon salt
1 cup good chicken stock, or water

For the 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

1. 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.

2. To prepare the sauce: 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).

3. 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