Sunday, July 10, 2011

Cooking with Kate - Indian Style!

     What a delightful day - ah, it was simply perfect! It started out by sleeping in (something I don't do very often - my body must have needed it), followed by a "Kung Fu Staff" session out in the backyard with Andrea (my sweet roommate). Check out the video - this is what she took me through...although, I looked a little goofy compared to this Kung Fu professional. It was quite amusing!

     This afternoon we enjoyed a refreshing Iced Chai Latte with Almond Mylk...this started the giggling process, which continued throughout our evening as we cooked up a storm in the kitchen. Andrea had been wanting to learn a few specific dishes, so I happily planned a cooking lesson with Indian Cuisine as our focus. I truly enjoyed being the "teacher"... and what a perfect student she was! From menu planning, to knife skills, to flavor pairings, we created a beautiful meal together.

     Our Indian Cuisine Menu:

Coconut Flavored Dal
         Curried Potato & Pea Samosas
         Apple & Raisin Chutney
         And guacamole...yes, not quite Indian, we know...

Practicing her knife skills! the process of making
Curried Potato & Pea Samosas...

After our 3.5-hour cooking lesson, we finally sat down
and enjoyed each bite! Our positive energy
definitely influenced the delicious outcome.

     What type of ethnic cuisines do you enjoy? I encourage you to step out of your cooking comfort zone and try out some different cuisines (i.e. indian, mexican, mediterranean, etc.)'ll be glad you did! And why not start by making this very simple Coconut Flavored Dal recipe...

...if you're an individual who is wary of the coconut because of the fat content, please read about the benefits of this beautiful fruit we call the coconut...

Coconut Flavored Dal
1 cup red lentils
3 cups water
½ can lite coconut milk
1 tsp coconut oil
¾ tsp salt
½ tsp cumin powder
½ tsp turmeric

Rinse the red lentils in three changes of water.
Add the water and lentils to a soup pot and bring to a boil. Skim off any foam that rises to the surface (improves digestibility of the beans). Once foam is skimmed off, cover the pot and cook for 15 minutes.
When the lentils are almost cooked (they will look like they are falling apart and becoming soft), add the salt and coconut milk. Let simmer on low heat.
Heat the coconut oil over low heat. Sauté the cumin and turmeric for about 45 seconds and add it to the lentils and simmer for about 5 minutes.
Serve warm. Pairs wonderfully when served with basmati rice...
but it also stands perfectly on its own.

Bhog keejeeae!
(means "enjoy" in Hindi)

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