That’s my new life motto. Every day, whether I am running on the track, driving to the grocery store, or putting the kids to bed I’m mentally chanting what is fast becoming my personal mantra. Harness my time. Don’t let it slip needlessly through my fingers.
It’s easy NOT to harness. Especially with kids I have no idea where my time goes. And I find myself angry, resentful, and frustrated that my to-do list awaits me while Aria throws one more temper tantrum about not wanting to brush her teeth in the morning. Even this blog post has taken me weeks to put out when it should have been days. WTF?
What I’m realizing is that I’ve been wasting too much time looking for something that’s no long at my disposal. I don’t have hours to sit down and focus on any one project any more. My life is increments of 15 minutes. And if I don’t take charge of those 15 minute moments then I’m doomed to a life filled with unachieved to-do lists and tasks.
My first move to clearly harness was last week before my bootcamp session. I get to the gym at 8:30 a.m. after dropping off the kids, and wait around for bootcamp to start an hour later. That’s one hour of work I could be doing. What I was doing was heading to the locker room and chatting … lounging … waiting. No longer. These are the moments that I am now arresting and using for this blog and writing. In just one extra hour a day and one week I’ve managed to put this blog post together and finally get it out. Often starting a task is all you need to do to finally cross it off that list.
I know it won’t work every time, but make it your mantra too. Stick that laundry basket in the kids room and fold a little here and there while the kids work on their homework. Chop those veggies and prep dinner in the few minutes before that run on a Saturday morning. Eliminate the excuses and start focussing on what you do have. The glass is half full and waiting to be filled again, and again and again…it may never be completely full but with kids that’s what you signed up for. So, do like I am trying – and start harnessing those increments of 15 minutes and see where it gets you! You just might be surprised!
Baked, Spiced Chickpeas: Lately, chickpea poppers have been all the rage on various food blogging sites. I learned about them two years ago from a fellow mom at school. Chasity told me how she would bake spiced chickpeas for her boys – call them poppers – and they would eat them up – the perfect kiddie finger food. I was immediately fascinated.
Being Indian-American I had hundreds of ways to cook chickpeas, but we always cooked them with a curried base or masala. I’d never thought about taking them cooked and then baking them with garam masala. How cool, I thought. And apparently so did my girls. The first time I made them, Neha and Aria not only ate them up but actually insisted that I put them in their lunch boxes the next day.
I loved that idea even more – I’m always looking for high protein, vegetarian options for their lunches. Look no further. Once you make these, you’ll not only make them again and again, but likely you’ll also take my tip to heart that many other food bloggers have yet to get: don’t use canned chickpeas if you can avoid them. Start with dry beans and cook them in the slow cooker (crock pot). They’re not only more delicious, they also hold their texture much better. And, I’d argue, they’re much more nutritious for you – less salt and more nutrients.
So, your first step is to pull out your slow cooker. I use a 3 1/2 quart Cuisinart with a built-in timer. I like to make my batches of beans in a smaller slow cooker so that I’m not overwhelmed and get through them rather quickly.
Dry Chickpeas
Sookha Kabhuli Channa
LOW COOKER SIZE: 3 1/2-QUART, COOKING TIME: 4 HOURS ON HIGH Yield: 8 cups
3 cups dried chickpeas, cleaned and washed 5 cups water
Put chickpeas and water in slow cooker and cook on high for 4 hours. Once finished, drain in colander. Whatever you don’t use immediately, store in the freezer, where it can last up to three months. In the refrigerator cooked beans will last up to a week. Folks, try making chickpeas this way and stop using needlessly expensive canned varieties. They not only have additives, they are also mushy in texture. You just can’t beat eating a bean cooked from dried. Though, I always do keep a few canned beans on hand just in case I’m in a pinch.
Now…onto the good stuff.
Chickpea Poppers Yield: 4 cups 4 cups cooked chickpeas (cook in slow cooker or use 2 12 oz. cans) 1 tablespoon masala (garam, chaat, chana, or sambhar) 2 teaspoons coarse sea salt 2 tablespoons oil 1 teaspoon red chile pepper, cayenne, or paprika Adjust oven rack to the highest level in the oven closest to the burner and preheat oven to 425 degrees. Place sheet of aluminum foil in baking tray for easy clean up.
Drain the chickpeas in a large colander for about 15 minutes to get rid of as much moisture as possible. If using canned, rinse first.
In a large bowl, mix all ingredients together gently and then pour onto a baking sheet.
Cook for 15 minutes. Take tray out of oven carefully, mix gently so that the chickpeas cook evenly, and cook another 10 minutes.
Cool for 15 minutes. Sprinkle with red chile powder if you’re daring. Paprika works great too!
Try This! Make an easy chaat with these poppers. With one cup of cooked chickpeas, add chopped onion, tomato, cilantro, lemon juice and a pinch of kala namak. Top it off with tamarind chutney. Serve it all on individual lettuce leaves for a fun variation on a salad.
It has the power to induce disdain. Nose-wrinkling. Repeated diatribes – especially from hard-core carnivores. Oprah is a famous one that comes to mind. I’ve never seen someone recoil physically as much as she does even at the mere mention of eating the stuff. Then the audience laughs knowingly. Everyone nods in agreement, and a sacred pact between carnivores is again silently affirmed: nothing – especially not tofu – will threaten the ability of anyone to eat and enjoy their meat. In my mind I liken the reaction to NRA members discussing gun control and Republicans discussing Democrats – a give-them-an-inch-and-they’ll-railroad-us-completely mentality.
It’s a funny thing when these same people actually take the time to stop talking and start tasting tofu that’s prepared well and cooked perfectly. Their entire demeanor changes. I’m a practicing vegetarian – mostly vegan – married to someone who eats like I do at home but has to order meat when we go out. He and his like-minded friends also have to throw in a dig or two when I’m trying my dishes out with tofu versus the ‘normal’ ingredients. But, invariably, they’ll want to try my dish or concoction and often concede that my choice in food was as good if not better than theirs.
Largely, because it was prepped well. I’ve traveled the world and lived in Japan and Hawaii, where eating tofu – essentially made from soybeans – is a way of life. It comes in so many shapes, sizes, and varieties, it’s hard not to love it. In those countries it’s not sold as a ‘hippie meat substitute’ but as part of the cuisine, as a fantastic source of plant-based protein that is just one part of a usually varied diet that does still include a little meat and lots of veggies.
The key to a delicious tofu dish is to prepare it with spices or marinate it well. To all you carnivores out there, I hate to break it to you, but this is the same for meat. When have you been satisfied with a piece of chicken raw, uncooked and marinade free?
So, give tofu a break. Try it before judging it. My Masala Tofu Scramble should be enough to convince you!
I like to start with extra firm tofu for this one. Here’s what I found works really well:
My recipe is a take on the Masala Omelette that my mom made for us growing up and that is often served on the streets in India and made in many households – served alongside a stuffed Indian bread or Parantha.
Masala Tofu Scramble, Makes 2 cups
1 14 oz. package extra firm, organic tofu, crumbled
1/2 small white or red onion minced (about 1/3 cup)
1/2 inch ginger, peeled and grated (1 Tablespoon)
1- 2 green Thai, serrano, or cayenne chilies, chopped
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chile powder
1/2 teaspoon sea salt
1/2 teaspoon kala namak (optional)
1/4 cup cilantro, minced
1 tablespoon oil (canola/vegetable/coconut)
1. Crumble tofu with your hands, place in a colander set on a plate and allow to drain while you prep the remainder of your ingredients. With extra firm tofu there won’t be a lot of excess moisture, but every little bit helps.
2. Heat oil in heavy, flat pan over medium-high. Once hot, add cumin. After the seeds start to sizzle, add onion, ginger, green chilies, and turmeric. Continue to cook and brown for about 1 – 2 minutes, stirring to prevent mixing from sticking.
3. Add tofu and mix well to ensure the entire mixture turns yellow from the turmeric.
4. Add salt, kala namak (it will give you the egg-like smell and taste), and cilantro. Mix well. Serve with toast, a warm roti, or rolled in a wrap. The tastiest is eating this with a warm parantha.
Notes: Kala Namak can be found at any Indian grocery store. Kala means black and namak means salt. Mined from soft-stone quarries in central india, this salt is high in minerals and gives off a sulphureous smell and has a tangy tastes. Adding it to cold foods including street foods heightens flavor and give your snack foods more punch. Kala Namak is often used in Raita (savory yogurt) and on cold salads with lemon and white salt. The only mainstream store I’ve found it so far has been Treasure Island, but there it was incredibly expensive compared to the options at the Indian Grocer on Devon Ave. here in Chicago.
But, finding creative ways to get rid of all the food when you’re testing is often a bigger obstacle. Last year, writing a book on slow cooker Indian food had me swimming in dals, rajmah, and chicken curry. What to do?
After a few dishes went down the garbage disposal I turned to my community on Facebook and Twitter. Anyone that was interested could turn up on my doorstep with containers that I would fill with steaming and fragrant dishes. For free!
All they had to do was give me honest and balanced feedback on recipes. Feedback that proved invaluable. My buddy James took my mock keema and used it as a filler for his mushroom caps. That tip went into my book. My buddy Meg told me the spice levels were too low for her and her hubbie. It helped me up the spice levels on most dishes. And my friend Karen was just happy to eat anything and everything.
What came of the whole process was not only a place to send my food, but a way to develop more meaningful relationships with people that I might normally pass by with a quick nod or ‘hello’. My neighbor Karen and I are close to this day…James became a good friend to my girls…and I was offered everything from free babysitting to help with getting rid of a dead squirrel in the back of our house when my husband was traveling. The experience was priceless. Through the year I must have fed up to 300 Chicagoans.
Now that I am writing my next book, Vegan Indian, I want to resurrect the whole taste testing process. But, there are a few guidelines as my list of potential tasters grows.
1. I must know all tasters in some personal way. Whether it’s through a Facebook connection that I feel comfortable with..a phone conversation…or we’ve met in some way in the past. You’re coming to my home to pick up food so I just need to feel comfortable. If you’re testing for me, I’d appreciate it if you didn’t pass along my personal information without clearing it with me first. Sounds obvious, but you’ll have to live in Chicago to benefit!
2. Please come prepared. You’ll need to bring your own containers. I only use glass in my home and if I start giving my containers often I don’t get them back in time and am scrambling to put food away after a day of testing.
3. Don’t feel that you need to stay. My favorite testers were those who picked up food, chatted for a few moments, and then left. Testing is a crazy, busy process!
4. If you want to come in…I don’t mind, but I hope you don’t mind taking off your shoes. We don’t wear shoes in our home. It’s cultural. We’re Indian-American and I’ve lived in Japan and Hawaii.
5. Review the food within a week on this blog – in the comment section of the most current post. Part of the testing process is to put information out on the blog. This helps with that process. If you don’t review the food in a timely manner, I just have to put you at the bottom of the tasting list. Sorry!:) You can also feel free to Tweet or Facebook about your experience.
6. Don’t feel you have to write a lengthy review. I just want some general feedback. An ideal comment would list the dish tested and some thoughts on how you liked it or ate it. Was there something you did differently with it? One friend used my mango chutney over rice as a quick, low-cal dessert.
7. If you have food allergies or a dislike of Indian Food…this is the not the project for you!:)
8. Food is Fresh: I only offer my taste testers food that’s been cooked either that day or day before. After that, I don’t offer it up to anyone except my family.
9. Have FUN. The point of this is to have fun and spread the word about good food, indian AS apple pie, and my upcoming book. I hope once you try all these recipes you’ll start to believe in the concept of the next book and share it with the people in your lives.
10. How do I sign up? Send me an email at anupysingla@indianasapplepie.com. It might take me a little time to get to you, but be patient and don’t worry. There’s a ton of food to be eaten!
As a young girl growing up in an Indian home outside of Philadelphia, we had what every other family (or so I thought at the time) had on the block: a patch of mint growing in the backyard.
It was off to the side under the kitchen window, along the house itself and purposely planted in a barren dirt patch.
This small spot of green would swell by the minute in the spring and summer – after, mind you, surviving the onslaught of winter. Nothing can kill mint. If you’ve ever grown the stuff, you know that it’s as aggressive as a weed and impossible to control.
That is, until I was sent by my mother to tackle it.
Armed with an oversized stainless steel bowl and a pair of kitchen shears, I was always instructed to enter the ‘mint zone’ just hours before any big weekend party. In those days (the 70s and 80s and before catering became a fad) mom cooked almost everything from scratch for our some 30 guests — Indian friends in the area that were even closer at times than the blood relatives thousands of miles away in India. It was a group that took turns at the time throwing weekend get-togethers on a regular rotation.
I would carefully clip the stems to the bottom in bunches, throw them in the bowl, and strip each stem naked with fingers that turned green by the end of it. All the leaves would then be carefully washed and primed for a quick crush in the blender. Some lemon juice, onion, ginger, garlic, a green chile pepper, salt, and red chile powder was all it took to make a deeply fragrant mint chutney.
The word chutney, derived from Sanskrit, means so many things to so many people. It can be sweet. It can be savory. It depends on which region of Indian you are from and how you’ll be using it. It’s traditionally used as a garnish for a meal or as a condiment on sandwiches and crackers. Our leftover mint chutney was slathered on bread along with butter for a chutney sandwich which the thought of, to this day, still makes my mouth water.
Some chutneys are made completely from fresh ingredients, relying on a simple splash of lemon juice for acid. Others have you pour a light tempering of heated oil and spices over your fresh ingredients. And still others have you cook all ingredients together with sugar and vinegar to create a jelly-like result. Mango chutney is the best example of this last one. The possibilities, frankly, are endless.
This summer, after having access to fresh, local strawberries in my Irv and Shelly’s Fresh Picks shipment, I decided to give Strawberry Chutney a try. The result was an amazingly easy, delicious treat. I hope you’ll try it out yourself.
All your ingredients...
Strawberry Chutney Yield: 1 cup
1 pound strawberries, hulled and chopped (about 3 cups) 2 tablespoons (30 mL) distilled white vinegar 1/3 cup light brown sugar (slightly more if you like it sweeter) 1 (1-inch) piece of ginger, peeled and grated 2 cloves garlic, peeled and grated 3 whole cloves 1 green cardamom pod, lightly crushed 1 (3-inch) cinnamon stick 1 pinch garam masala 1 pinch red chile powder or cayenne 1 pinch salt
1. Put all ingredients except salt in heavy, deep pan on medium-high heat. Stir to ensure the sugar dissolves.
put everything in but the salt...
2. Once the mixture comes to a boil, turn the heat to medium and allow it to continue to simmer uncovered for about 30 minutes. Stir occasionally to prevent sticking.
3. Add the salt, remove whole spices, and cool for about 20 minutes before serving. You can refrigerate for about two weeks. Eat as a snack with crackers, use a dollop in your yogurt parfait, use as a filler for muffins and crepes, try it on pancakes and waffles…the possibilities are endless.
positively yummy!
Note: If the strawberries are the small, locally-grown variety, I like to keep them whole. But, if they are the conventionally store-bought size, I prefer to chop them up to make it easier to use the chutney as a spread.
Try This! Use the mixture as a spread with butter or Nutella on your favorite bread.
It feels like it’s been an eternity since I’ve actually written – created – anything. I’m hearing from your feedback that some of you feel the same. I’m sorry for this. In understanding my absence from writing, I’m taken back to my days as a graduate student at the University of Hawaii and East West Center.
I was standing in the heart of Waikiki with my 9-foot long board leaning against my side. Vikram Seth – world famous Indian poet and novelist, and author of A Suitable Boy stood next to me dripping in his slightly too-long-to-be-cool orange shorts. As we waited for our ride – Kristin – to pull up her makeshift surf mobile – I asked him about process.
At the time, I was supposed to be writing my thesis on Japanese foreign investment in India. Instead, I was immersed in one of his most accomplished works.
I’d met Vikram over an extra glass of water (inside joke) at a conference and asked him if he wanted me to teach him how to surf. I never expected him to say yes.
He did.
In the week I got to briefly know him, I also became mildly obsessed with what I deem as one of his most creative and beautiful pieces of work, A Suitable Boy – 1,349 pages, and one of the longest novels ever published in a single volume in the English language. There was something about his poetry and how he weaved it into his writing that pulled me in. Truth-be-told I was less impressed with his surfing – but that’s a story for another blog post.
As he stood there, he stared down at a funny little Hawaiian bird pecking away at a corner of the hot sidewalk contemplating life – his next book – meeting me? Who knew? I asked him how he found the creativity to write. How he managed to put so much into his work. His answer was focus. That’s all he was striving to do. He wasn’t planning marches, leading literary expeditions…organizing people to learn more about what he deemed important on any given day. Back in 1994 he certainly wasn’t on Facebook or Tweeting. He was writing books. He was traveling reading his works, and then he was getting back to his home and hopefully writing some more.
For someone like myself who lives on the constant edge of being creative, but also needing to lead – administrate/organize – rally friends around causes I think are important, this complete investment in one aspect of your art really struck me. The focus and dedication and lack of deviation was so impressive to me, a person who can always be swayed from my writing task at hand to do whatever else seems appealing at the moment – start up a random conversation with a stranger at a coffee shop or organize my sock drawer.
You can’t administrate to create is what I heard him saying.
So much of my last six months have been spent administrating. Traveling, publicizing, and pitching my first cookbook. I went from Baltimore to Manhattan, Minneapolis – Philadelphia – Indiana – Long Grove, Illinois for book signings, cooking events and on-camera appearances. I had a booth at the Chicago Housewares Show in March to showcase my new product, The Spice Tiffin (We sold it to Williams-Sonoma).
I taught classes at Whole Foods and Sur la Table. I taught for the City of Chicago’s cooking school, World Kitchen. I appeared at Printers Row Lit Fest and Chicago’s Family Fun Tent in Millennium Park. We’ve sold more copies of my book The Indian Slow Cooker than we ever expected – it’s still the No. 1 Indian cookbook on Amazon since its release last October despite the release of two other Indian cookbooks by acclaimed Indian chefs.
But. But. But. There was little time to write. To create. To type these words in between. Maybe some of this was a lack of self discipline. So much of it was life taking care of two little girls – having a husband who travels for work – and a household to run on top of all the other stuff.
Now, as I type at 3:33 in the morning on a Saturday I realize it’s my time to sit down and write. Create and give you recipes once again. Thank you to all of you for your patience. And thank you to Vikram for reminding me that you can’t be everything to everyone all the time. I’m still waiting for you to include me and a surfing scene in your next book. I was right there when you caught your first wave in Waikiki. I saw your mouth open wide and the look in your eye that only someone who successfully rides a wave in – however small – feels.
But, as I wait for your next piece of great, I will write. Cook. And write again. Because at the end of the day I’m only fulfilled if I’m creating with words and in the kitchen.
I hope you’ll stay tuned for my next blog post: Strawberry Chutney. In one word – utterly addictive. And, I hope you’ll write me on how your managing to successfully block out the noise as you continue to create in your own worlds.
Megan Pringle of WMAR-TV Baltimore interviews me about The Indian Slow Cooker this morning. Megan even tried her hand at spicing the chicken curry with The Spice Tiffin. From the taste testing afterwards — it looks like she got it just right!
I got to show Stacey Baca, anchor and reporter with the ABC news affiliate here in Chicago not only how easy it is to make lamb biryani in the slow cooker, but also how incredibly easy I’ve made it to throw your spices in with my Spice Tiffin. While I prepped and mixed, I let her measure and spice. The key to my biryani is mint leaves, cilantro, garam masala, turmeric and a few other key spices. Remember, if you don’t care for lamb, it’s incredibly easy to swap that out for chicken breast, turkey, paneer or even tofu. When I use paneer or tofu, however, I like to sautee the onions with some chopped tomatoes before putting into the slow cooker for added taste and moisture.
Stacey I know from early morning reporting. We used to be a handful of reporters out on the first story of the day – and I wondered if she’d remember me, as we never officially met. It was a competitive shift and we didn’t always sit and chat with one another even though our live trucks were all lined up together and usually on the same top story of the day. When she walked on set the first thing she said was, “I know you!”
I just remember watching her in action working a story at 4:30 a.m. I learned a lot from her, Kim Vatis (NBC) and Marcella Raymond (WGN). I was the new kid on the block working for a scrappy station with limited resources in the newsroom and out in the field. My background was business/international news and when I was thrust onto the local news scene I had to scramble to learn what questions to ask, who to go to for the best information, and which reporters would be helpful and which ones would just treat you like chewed gum on the bottom of their shoe.
It wasn’t an easy shift – but it was so much fun because you always had to be on and you never wanted to get scooped. I’m just glad I get to cook now instead of scramble for the best soundbite, the newest tidbit, and the latest video.
The lamb biryani is on page 120 of my book, The Indian Slow Cooker. If you’ve tried it and loved it, post some feedback!
It’s hard to believe that this weekend is finally here…after a year and a half of traveling, planning and sweating it out.
The Spice Tiffin that I developed and designed myself (patent pending) is just about ready to hit the market. I thought the best place to debut it would be right here in Chicago at the annual International Home and Housewares Show and that’s exactly what we’ll be doing this weekend. Our booth will be in Gourmet – S2274. I’ll be signing books and cooking as well. There’s more to come, but I wanted all my blog readers to get the first look at my new take on the traditional Indian masala dabba.
Thanks for all of the initial feedback. I’ll have a link soon on just how you can purchase this box. It will be available through this blog at first. Sure, we’ve been approached by all kinds of retailers – but I’d rather sell to all of you directly at first. Just be patient…another 2 weeks and we should have all the details up.
Thank you to everyone who has purchased a copy of my first book, The Indian Slow Cooker. It’s you who have helped it sell out consistently. And, it’s partially because of you that we are now heading into our fifth printing in about four months in the midst of fantastic press. While I continue to recipe test and write, I am also shooting a cooking show with a team of former co-workers in the news business who believe as much as I do that there needs to be an Indian cooking show out there that’s for the everyday person — just like us — struggling to get good food on the table quickly and effectively. I’m not exotic. I’m not gourmet. I’m certainly no goddess. I grew up in a blue-collar community outside of Philadelphia and just happened to have a foot in the States – with another foot in my country of birth, India. I want you to all realize that learning how to make wonderfully nutritious Indian food is incredibly simple. Adding simple Indian spices to your everyday foods will make them pop with flavor without too much fuss. If I can do it – you can do it. This video clip is part of a 30-minute show that we are editing in the hopes it will be picked up by a station one of these days. In the meantime – enjoy. This is my gift to all of you!
Recently, my book has gotten some great press. The February issue of Clean Eating magazine features The Indian Slow Cooker as part of their Book Club on page 26. Thank you to the editorial team there for recognizing that Indian cuisine is – at its core – incredibly healthy AND delicious. Many non-Indians are just realizing this, while many Indians and Indian-Americans, I argue, have actually forgotten as we’ve deviated from the cuisine we grew up on. It’s comfort food at its best, explained beautifully by New York-based journalist Lavina Melwani on her really fun blog lassiwithlavina.com, where she graciously reviewed my book. The Indian Slow Cooker continues to rank #1 Indian cookbook on Amazon and is listed in the triple digits in terms of ranking. In the Quick and Easy and Healthy categories it’s also one of the top. Amazing. Sure that might change, but I’m going to take a second to savor the moment with you.
Ahhh, with the moment of savoring out of the way, let’s head to questions:
Salt: Before cooking up my recipes, check out page 31 and my paragraph on white salt. In all of my recipes I used Kosher or sea salt, which has crystals that are larger than the more-commonly found table salt. If you are using table salt, reduce the amount of salt in my recipes. So, if it calls for 2 tablespoons of salt, use 1 tablespoon or 1 1/2. Also remember that all of my measurements are LEVEL measurements except where I call for heaping. My recipes were written so that you can dole them over rice, sit down at the table and eat without sprinkling more spices or salt over them. This is how I eat at home..but that doesn’t mean I presume to know how you eat in yours. To be safe..always start with a little less salt you can add more later and tweak your recipes as needed. Some garam masala blends, I’m hearing, also come with added salt. When purchasing this spice take an extra look at the ingredient list and if it does include salt, adjust the recipes so that it works for you. If a recipe ever feels like it is heavy on the salt…just balance it out by adding a little more water and allowing it to boil, cook a bit more or by adding some milk, cream, or yogurt to lighten up the taste.
Cooking Times: One of the most frequent questions I get is about cooking times. For some, their food cooks faster than what I’ve indicated. Neither of us is right or wrong. There just simply is no gold standard in slow cookers. You should use my times as general guidelines and know you might end up going a little longer or shorter depending on the type of slow cooker and how old it is. I did have one user say that her beans did not soften after the appropriate amount of time. After some emails back and forth, I realized that likely it was because she has a slow cooker with only an on and off switch. To sucessfully cook raw beans you should have a high setting in order to really get them to soften and break down.
Can I Shorten Cooking Times?: You absolutely can, especially with the lentils and bean recipes. One way is to immerse them in water and soak them overnight. If you do this, discard the water the next day and reduce the amount of water used in your recipes by 2 – 3 cups. You’ll have to be the judge of how much you reduce the water. Just be sure to jot it down so you remember for the next time. Another little trick if you are short on time and don’t have time to soak your beans or lentils, is to use boiling water in your slow cooker. You can reduce the cooking time by a few hours with this little trick. Again, you’ll have to play with it to get it just right.
When I halve the recipe from a 5-quart to a 3 1/2-quart, what is the cooking time? The cooking time is the same. That’s why it was not changed or indicated in the subtext.
Can I substitute other beans and lentils in your recipes?: Sure, why not? I had one friend make the Rajmah recipe on Page 74 out of large, white beans instead of kidney beans. These recipes are simply guidlines and once you become more comfortable working inside the box, you’ll become a master at cooking outside the proverbial box.
Why are there so many damn chickpea recipes in this book? I want more meat! Yes, there are some of you who have been alarmed that indeed there are so so so many lentil and bean recipes in this book. There are a variety of reasons for this. First…that’s what many South Asians on a regular day-to-day basis eat. Those dishes that are more familiar to some like chicken vindaloo…chicken tikka masala…butter chicken…are items that are found on most Indians menus outside of India. But, this book is familiarizing folks with homestyle Indian. It’s giving you a true window into one aspect of the Indian world. Indian food is one of the few cuisines that truly takes legumes to a whole new level. They are incredibly tasty made this way, and why not try and fit them into your diet if you can. With this book you now have a reason to want to do so.
Man this book is hot – and I don’t just mean how fast it’s selling: Yep. The dishes are spicy. They are meant to be. That’s how we eat this food in our homes. Now, my mother is from a home in India where food is less spicy. In my father’s village food is made spicy the way I’ve indicated in the book. I’ve eaten in some South Indian’s friends’ homes where I could not mange to eat the food it was that spicy. So, there are ranges. Again, I gave you a window into my world with my spice levels. But, you know your palatte. Don’t go there if you truly can’t handle heat. Work up to it. I’m not judging you. The point is that you should love the food. The food should be delicious to you. Keep in mind as well, that as the dishes sit, the immediate heat of the chili also subsides a bit. If you make a dish and it’s a little too much, just add a little milk, cream, or yogurt to it to balance it out. A good example would be to do this for my palak paneer (spinach and cheese) recipe.
Why is my chicken not RED?? Before you go and post a one-star review on Amazon as a result of this, I want you to note that in a normal world chicken is never red. That’s right, folks. Not even Indian chickens. You’ve only been brainwashed to think so (and I was the same until I started to cook myself) because the Tandoori paste in which chicken and other meats are marinated in most Indian restaurants is infused with good old basic red food dye. This chicken is often grilled and served dry. Or, it can be cut up and put into a chicken tikka masala sauce. The chicken tikka masala recipe in my book gets a little bit of redness from paprika. That’s it. And, the chicken curry dish on page 108 should be brown in color from the masalas that are added. If you are looking for red chicken curry in South East Asia – that’s likely a blend of Indian and SE Asian spices. Often that is served in countries like Malaysia and Thailand. If you want to eat healthier kick the red dye habit to the curb. It’s gross and it might even lead to negative behavioral issues in young children. It’s totally not worth it. And for the guy in Thailand that just can’t understand why he ended up with a greasy mess (ironically that’s after 1/4 cup of oil in a 5-quart slow cooker and three pounds of chicken), you are welcome to email me. I’d love to buy my book back from you. This was such a labor of love, I’d rather not have you even be bothered to keep the book a minute longer than you’d want to…My email? anupysingla@indianasapplepie.com.
I’m Indian…and the recipes in this book don’t seem authentic: This one I’m a little over the top on. If you are Indian than you realize the country and culture AND cuisine is so vast there is no authentic. I never claimed that this book represents an entire country. We stated in the beginning that it’s a Punjabi’s take on Indian food. Keep in mind, my husband and I both come from Punjabi families and we still have vastly different tastes in everything from rajmah to kardhi. So, don’t review this as ‘not authentic’. You might say it’s different from what you are used to if you’re from another state outside of Punjab..and if you want the recipes to taste closer to home then just make your modifications and notes right in the book. There are many Indian cookbooks out there that I use as a reference but have yet to find one that really rings true to the way I grew up eating – well, except for mine – because I was the one to write this one. I don’t criticize other Indian chefs or authors. I just love that they have a different way to speak the same culinary language. Why not mix it up — and as Indians why not all rejoice in the celebration of all of our points of views? Because there is no one way to cook Indian food.
Simplest of Simple Yellow Lentils (page 55): Cook this one 7 hours on low. I’ve also clarified that this is the moong dal: dried split, and skinned yellow moong dal.
Simple Spinach and Lentil Soup (page 56): Cook this one 6 hours on low or 4 hours on high. Same thing as above, this is moong dal.
Simple Split Chickpea Curry (page 65): Yes, folks. You are right. You SHOULD NOT use 33 cups of chana dal. It should be 3 cups, which can be figured out by taking a look at the 603 g measurement. Thank you to the folks who helped catch this typo early – we fixed it after the first print.
Chicken Tikka Masala (page 109): Kudos to the reader who realized that red chile pepper was listed twice – eliminate the first reference and use 1 tsp – 1 tablespoon. Thank you for pointing that out and I appreciate that it did not dissuade you from trying out the recipe and others in the book. Hugs!
Chicken Vindaloo (page 114): The correct cooking time is 7 hours on high.
Rice Pudding (page 127): The correct cooking time is 3 hours on high. Some folks have asked if you can make this one with brown rice. For some reason, using brown has not worked for me in the past, but if you have tried it sucessfully please, please add your comments and maybe we can include that as part of the recipe at a later time.
Where do you shop? I am currently compiling a list of grocery stores and online vendors where folks can purchase spices and goods. Please share your favorite spots – names, addresses and even phone numbers if and when possible. These are places that you’ve tried and trust. I will try and put a post out soon with your findings. In the meantime, I want to let everyone know I’m on my way to offering my own spice blends, which will be available shortly. You’ll be able to purchase a starter kit of spices through this blog.
Again, thanks to all the rest of you. Please continue to check back as I will be adding to this post as the questions continue to filter in.
Happy New Year everyone! I know many of you have decided now is the time to get moving…to get working out…to lose those pounds. I’m here to tell you that I’m in the same boat. I feel your pain – and your determination. I too am set to lose the weight, but more importantly I’m determined to feel really good. I have two little girls and I always want their perception of their body image to be healthy. I always tell them that skinny does not mean healthy. It can. But, if you don’t eat a healthy diet even if you look thin you could still be fat (unhealthy) on the inside. Sure, I may not be rail thin but I could be absolutely healthy for my height and the amount of muscle I have on my frame. I am not interested in losing my weight fast and furiously. I want to do it slowly and pragmatically. I want to make the right food and drink choices meal by meal and at the end of three months see a difference. I’ve been working out regularly with a trainer twice a week for about a year now and I’ve seen significant changes. I feel better in my clothes, my arms are more muscular and I am more energetic. What I have not seen is a change on the scale. I’ve been about 135 pounds from the start – though I’m most comfortable in my 120s. Now, before you judge and say that 135 is not that bad – I’m here to tell you on my 5 foot 2-3 frame it feels like a lot. I just hate the feeling of it all in my gut. I don’t feel bad – I feel uncomfortable. And I don’t like that feeling – I want to feel right for my frame. Some of the things I’ve been doing wrong? Eating well during the week and then splurging on Friday with pizza. Sure, a slice isn’t bad. But at times I will eat 5 slices. Now, that’s just plain gross. So, what I’m setting out to do is for the next 14 days cut out the takeout and instead healthy homemade (Indian) food. I will also cut out the alcohol. I don’t drink too much but that beer on the weekend has been setting me back as well. I will also drink twice as much water. I don’t drink sugary drinks anyway (we don’t bring them into the house) but at times I’ll go hours without water. These are just a few things that I am going to do..what will you do? Write and let me know.
Don’t worry, this is still a blog about Indian food. But, homemade Indian is a way I’ll be reaching my weightloss goals…so I see the tie in. You all helped me finish my first book, so I’m hoping you’ll also help me with this.
Here’s how my second week into this project is coming along:
Day 1 (January 1, 2011): Woke up determined I would jump out of bed ready for a new year, but just wanted to sleep more. I actually slept 9 hours (what is wrong with me?) but still didn’t want to head to the gym and workout. BUT…I did. Three miles and 50 pushups later I feel great and very proud of the fact that I pushed past my initial resistence. Although I felt good, I was struggling after the initial 8 laps around the track. But, I thought of all of you reading this post and I determined to finish the next 4. What’s your goal today. Did you meet it? If not, when do you plan to start? Get going, folks. If I can do this, so can you!
Day 2 (01/02/11): Woke up with a plan to swim and then just couldn’t stick to it. That’s fine – I think making a resolution is about taking it a day at a time, sometimes even minute-by-minute and dealing with things as best you can as they’re thrown at you. Today ended up being devoted to the kids and running errands. But, I’ve got to say. I feel really healthy. Just a tiny bit more in control and leaner. Today’s win was saying no to a muffin with my coffee (that’s our usual Sunday splurge). I was also pretty good with portion control through out the day: small bowl of oatmeal with flax and berries, 1/2 veggie bagel sandwich, bowl of soup with side of rice chips, and homemade pizza. I did OD on the pizza. But at least it was all healthy ingredients. Tomorrow will be an even better day. I’m determined. Oh, and I did go for the waterbottle consistently. How are you all doing?
Day 3 (01/03/11): Why is it that I always start the day on a good note but end it a failure? A friend heard this sentiment on Oprah’s network this week and I couldn’t agree with it more. So, today, I determined I would not feel like a failure. No late-night binges or splurges. I am determined to stay strong all day…and I did. The started strong with a 45-minute workout with Will and ended with a cup of warm, ginger-infused chai and a small piece of dark chocolate. Along the way? A banana with peanut butter, a bowl of kitchari (dal and rice), 2 small slices of homemade pizza, and a homemade burrito with my kids’ famous guac. Lots of water and not cheating with the pizza and onion rings the kids had for lunch. Now off to drink some water…
OKAY. I ADMIT IT. I FELL OFF THE WAGON A BIT. I got majorly sick (the last 2 times I’ve actually gotten the flu have been right after doing yoga at the gym…hmmmm). No working out for the last seven days for me. But tomorrow I’m back to it..and back to writing. Habits take at least 3 weeks to really cement, right folks?
