Detailed Recipe: showmethecurry.com

Meet a talented woman who: Can write recipes to make Indian ‘complicated’ cooking fun and understandable? (She’s made Indian cooking a bit easier for me!) (Isn’t that a quality of a good teacher and mentor!? Thinks outside the cookbook in her approach to relationships and learning about the world. Takes herself seriously with integrity and self-respect. Thanks for watching this video. Remember…. … There is someone out there …. Who can help you understand complicated stuff in a way that makes sense to you! That will appreciate you as they appreciate themselves. That can help you see things differently because they take the time to try to see things from others point of view (including your unique perspective). Thanks for spending your valuable time here with us today! Srivalli’s Blog: cooking4allseasons.blogspot.com My Audio Review of ‘Flavours from a South INdian Kitchen” www.zoopy.com Creator of this video, Jennifer Kumar, CC, LMSW is a life expat coach helping people living their best lives anywhere they relocate in the world! If you’re looking for help navigating cross-cultural, multicultural, overseas, interfaith and global lifestyles, give me a line at authenticjourneys@gmail.com. authenticjourneys.blogspot.com Follow me on Facebook: www.facebook.com

www.mindbites.com The Everyday Indian Menu is a series of lessons that Carla has created displaying standard (yet mouthwatering) dishes eaten throughout modern India, well, everyday. This particular instructional focuses on a mainstay of Indian and Pakistani cuisine, dal. For many vegetarians in the southern regions of Asia, this is a daily source of protein and an essential element to a healthy and balanced diet. While there are many types of dal, this lesson focuses how to make a delicious dish with the red lentil dal variety, or Masoor Dal. Carla will take you through the steps to transform the tasteless red lentil dal into a mouthwatering dish packed with flavor! Carla began cooking Indian food at the age of 15 and went on to hone her skills at the best Indian cooking school ever – her mother’s kitchen! She has adapted these recipes to life in America, developing homemade curry pastes, spice mixtures and cooking sauces that make Indian cooking fun, fast and convenient. The Spice Route Homemade Indian Cooking classes aim to demystify Indian cooking, and prove that Indian cuisine is about SO much more than curry powder! (For more recipes by Carla, visit www.thespiceroute.net)

www.ManjulasKitchen.com INGREDIENTS For Dosa 1 cup wash moong dal 1 green chilly or to taste 1/4″ ginger 1/2 teaspoon cumin seed 1/2 teaspoon salt FOR MASALA 2 medium potatoes 1/2 cup green peas 1 1/2 tablespoon oil Pinch of asfotedia (hing) 1/2 teaspoon mustard seed 1/2 teaspoon cumin seed 1/4 teaspoon turmerick 1/4 teaspoon red chilly powder 1/2 teaspoon salt 1 1/2 teaspoon lemon juice 1 tablespoon chopped cilantro (green coriander) Please send comments to ManjulasKitchen@yahoo.com

Chum Chum (Sweet) Recipe by Manjula, Indian Cuisine www.manjulaskitchen.com

The early settlers that arrived in Jamaica from South America was the Arawak Indians, around 650 AD, and named the island Xaymaca or “land of wood and water.” The Arawak Indians peacefully lived on the island and the sea’s bounty.

In 1494, Jamaica, the Caribbean’s third largest island, Christopher Columbus on his second voyage to the New World, landed on this island for a visit.

The History of Jamaica is told by the motto which is “Out of Many, One People” and it is a saying that could equally be applied to Jamaica’s food, and it is a history of Jamaica that is told by the food Jamaicans consume.

In the Caribbean, Jamaican cuisine is possibly the most delicious and diverse of the foods in the islands, with over 30 different food types to enjoy.

Jamaica’s national dish is Ackee with salt fish which is prepared with the indigenous fruit called Ackee. As an ornamental tree only a few of islands grow ackee, and as a tree that bears edible fruit Jamaican’s are the only people that look at it as a food. Bright red in color ackee fruit when ripe will burst open and reveal a bright yellow flesh with large black seeds. As a Jamaican breakfast food the flesh is very popular, although if this fruit is eaten before it becomes mature is it poisonous, and never open an ackee pod, it will open by itself when it becomes safe to eat.

Jamaican cuisine has many influences around the world, although it is simple and addictive, and something that one cannot pass up, the food is a combination of the various ethnic and cultural backgrounds that make this food so very delicious.

Jamaican food is long on flavor and variety with a tendency to very hot like the Jerk Chicken and Pork that visitors would receive from the roadside Jerk huts. The term jerk from Jamaican Jerk History is said to come from the word charqui and jerk also derives from a blend of cultures that are part of Jamaica’s unique history. The food is highly spiced and the main seasonings are allspice known as ” pimento”.  Although, Jamaican food is best known for its famous jerk seasoning.

The Indian and Chinese cultures influenced the food in Jamaica in many ways. The food of Jamaica is very healthy which includes food with plenty of natural and unprocessed food items, quite different, and understandably so, than what one might find in more northern countries.

The Jamaican food, language, religion, their arts are influenced by the various nationalities that make up their culture, and this island has scenic beauty which inspires the Jamaican people.

The product of a rich heritage that is Jamaican cuisine. There have been many cultures influencing their food giving it a very unique taste, flavor and aroma which attracts many travelers to the country.  The food in Jamaica is one of the best reasons to visit the island, and is a wonderful discovery for most travelers, and is a true calling card for Jamaica.

Product Description
Ayurvedic Healing Cuisine explains the healing qualities of various foods and spices and recommends combinations appropriate for specific conditions of body and mind. * Provides a complete introduction to the Ayurvedic science of healthy eating. * Includes 200 vegetarian recipes to improve health and longevity. * By Harish Johari, the bestselling author of Chakras, Tools for Tantra, and Numerology. One of the oldest systems of medicine in the world, the Indian… More >>

Ayurvedic Healing Cuisine

Recipe for Erissery, a side dish in Kerala food

Our “Chef” from India, will make you discover (or discover again) “Naans”, “Murg Tandoori” or “Gosh Rogan Josh” together with many other dishes of this eclectic food. Our dishes should be tasted as you like them: plain, medium or very spicy Indian way.

In “The Tandoor” you also discover the mythical clay oven cooking with coal that gave its name to our restaurant. Meats and sea foods are roasted in Tandoor, “Naans” are also baked in it.

Our “Chef” Faiyaz (some people call him “the virtuoso of Tandoor”), if you wish, will tell you the basis of its use.

Naan & Roti

Les pains cuits au Tandoor sont appellés “Naan” et ceux cuits à la plaque sont appellés “Roti”. La consummation de ces pains est une tradition séculaire en Inde. Nos chrfs ont la particularité de maitriser à la perfection la constitution de leur pâte et leur cuisson.

Breads baked in Tandoor are called “Naans” and those cooked on a hotplate “Roti”. In India, eating those breads is an old tradition. Our “Chef” master perfectly the making of their dough and their baking.

Naan nature / Plain Naan
Naan à l’ail / Garlic Naan
Naan au fromage / Cheese Naan
Keema Naan
(Naan fourré avec de la viande d’agneau hâchée / Stuffed Naan with minced lamb).
Aloo Paratha
(Naan fourré avec de la pomme de terre, oignon et coriande / Stuffed Naan potatoes, onion & coriander)
Tandoori Roti
Rumali Roti

Daa

Les “Daals” sont les spécialités indiennes faites de plusieurs variétés de lentilles. Dans la tradition indienne ils accompagnent toujours les plats principaux.

Daals are Indian specialties made with several variety of lentils.
In the Indian tradition, the main dishes are always served with “Daals”

Daal sangum
Spécialité du chef
The Chef’s speciality.

Daal makhni
Haricots rouge et lentilles noirs aux tomates, beurre et oignons émincés.
Kidney beans and black lentils with tomatoes, butter and chopped onions.

Daal Tarkewali
Fricassé de lentilles jaunes.
Fried yellow lentils.