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THE SPICE IS RIGHT   By Sheilah Kaufman

Lately I have been reading many books and articles about the health benefits from certain herbs and spices, some I have shared already with you. Many of these healthy spices are found in Indian cooking, and THE SPICE IS RIGHT: Easy Indiana Cooking for Today by Monica Bhide (a well known caterer) is a wonderful introduction to this cuisine. (800-462-6420) As Smoky Hale said: "if you want to really learn how to use the full spectrum of herbs and spices, learn Indian cuisine. If you want to learn Indian cuisine quickly and painlessly, read THE SPICE IS RIGHT." The recipes are presented in such a way that makes you want to try everything.

THE SPICE IS RIGHT is a an easy, creative book with 150 simple, calorie-conscious Indian dishes as well as Western dishes with an Indian twist. Recipes are easy to follow, have short ingredient lists, use readily available ingredients, and don't require complicated cooking methods. For those interested in replacing unreasonably high levels of sodium or fats with terrific Indian dishes for family and friends, the exotic flavors and techniques are accessible for even the most novice cook. If all this isn't enough, most of the author proceeds are donated to Children's Hope, providing medical help to poor children in India. The book is organized into 15 menus with familiar Western themes, each menu featuring drinks, appetizers, main dishes, side dishes, and desserts. There are hints and tips, information about Indian spices, legumes, and other basic pantry staples, basic cooking techniques such as dry roasting spices, and leftover suggestions (as if they could be any). From Shrimp in Coconut Milk to Crab Curry, easy oven baked Indian breads.

Shallot Chicken and Coconut Curry

  • 1 tablespoon sambal
  • 1 tablespoon turmeric
  • 1 / 2 teaspoon garam masala
  • 1/ 4 teaspoon chile powder
  • 1/ 4 teaspoon coriander powder
  • 1/ 4 teaspoon mango powder
  • 1/ 4 teaspoon cumin powder
  • 1 tablespoon vegetable oil
  • 1/ 4 cup curry leaves
  • 1 tablespoon ginger garlic paste (equal amounts garlic cloves with grated fresh ginger processed together)
  • Salt to taste
  • 1/ 2 cup chopped shallots (5 to 10 shallots)
  • 1 /2 pound chicken thighs, skinned)
  • 1 /2 cup light coconut milk
  • 1 star anise

To make the spice paste: In a small bowl combine the sambal, garam masala, coriander, cumin, turmeric, chile powder, and mango powder. Add water a few drops at a time to make a paste. Set aside. In a medium skillet over medium heat, heat the oil. Add the ginger garlic paste; sauté for 1 minute. Add the shallots; sauté for 3 minutes. Add the star anise and curry leaves. Sauté for another minute. Stir in the spice paste. Reduce heat to low and sauté for another 2 to 3 minutes. Add the salt.

Increase heat to medium and add the chicken. Cook for 10 minutes. Add the coconut milk and simmer until the chicken is cooked through (about 20 minutes ). You can order samba! from this site. Their Chile Garlic Sambal is particularly good. http://www.huyfong.com/no-frames/oelek.htm

Pumpkin with Whipped Yogurt Sauce

  • yogurt sauce
  • 1 cup grated pumpkin (bottlegourd)
  • 1 teaspoon roasted cumin seeds
  • 1 teaspoon red chile powder
  • 1 cup fat-free plain yogurt, whipped
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup water
  • Garnish: Finely chopped fresh coriander

BOIL the pumpkin until tender. Drain. In a mixing bowl combine the pumpkin, yogurt, water, cumin seeds, chile powder, salt, and sugar. Chill for 1 hour. Serve garnished with coriander. .VARIATIONS: Instead of white pumpkin, you can use fresh pomegranate seeds or diced pineapple. You do not need to cook the pomegranate or pineapple.

Coriander Layered Potatoes

  • 6 potatoes, peeled and thinly slices
  • vegetable cooking spray
  • 1 cup finely chopped fresh coriander (cilantro)
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon red chile powder
  • 1 teaspoon turmeric
  • salt

Preheat oven to 350F. Place the potatoes in a single layer in a roasting pan, spray with a vegetable cooking spray, and bake for about 10 minutes or until potatoes are tender. Remove from the oven and let cool. In a bowl stir together the fresh coriander, ground coriander, cumin, chile powder, turmeric, and salt. Cover the bottom of a large saucepan with a thin layer of overlapping potatoes; do not leave any gaps. Sprinkle with some of the spice mixture. Continue layering until all the potatoes and spices are used. Sprinkle with a few drops of water. Cover and cook over very low heat for about 8 minutes to release and blend the spice flavors. Check frequently to ensure that the potatoes do not burn. Serve hot. Serves 6.

 
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