A winter warming comfort food ~ Masoor Daal curry.

Nothing says winter warming comfort better than an Indian daal dish. Daal or dal, is a lentil curry. We refer to the uncooked “dry” lentils as daal as well.

Daal is simple to make. For the recipe below, we’re using red lentils (masoor daal) which is widely available and is a good source of dietary fibre, protein and essential amino acids. Lentils are also considered to be an iron-rich food!

The protein content in masoor dal is also impressive – 100g (lentils) uncooked gives you 22g of protein!

Have a peek at how easy it is to prepare:

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Masoor Daal ~ Red Lentil Curry

Ingredients:
1 cup red lentils
2 cups water
½ tsp. sea salt or salt to taste
1 tbsp. ghee or butter
½ onion, finely chopped
2 tsp. Arvinda’s Curry Masala
1 tbsp. cilantro, finely chopped to garnish (optional)
½ tsp. Arvinda’s Garam Masala, to garnish

Method: Wash lentils in several changes of water or until it runs clear. Soak in warm water for 15-20 minutes.
In a pot, add lentils with water and salt. Cover and gently simmer on low heat for 15-20 minutes, until lentils are thoroughly cooked. Add extra water if necessary.

In a separate pan, heat ghee or butter on medium heat. Add onions and fry until golden brown. Add Arvinda’s Curry Masala and mix with onions.

Add cooked lentils. Simmer for 6-8 minutes or until lentils have thickened. Add salt to taste if necessary.

Remove in a serving dish and garnish with Arvinda’s Garam Masala and cilantro. Serve with basmati rice and Indian flatbread to make a healthy, well-balanced meal. Serves 4.

To print recipe, click here.
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What are your favourite winter warming dishes?

A teaspoon of: Feist. Listening to: So Sorry.

Happy Year of the Water Dragon! Photo courtesy of: www.shutterstock.com

Happy Year of the Water Dragon! Having an avid interest in Indian astrology, I also like to partake in Chinese astrology – and wow what a year we have ahead of us!

It is said the Year of the Water Dragon is the perfect climate to dream big and act on all those impossible dreams we have buried within us. The Dragon gives us the best chance to make our dreams a reality. For business, money and love, this is the year our planted seeds can bear fruit—especially lucky for those born in Dragon, Snake and Rat years. Prosperity in business ventures and happy relationships are both possible in 2012!

With all the optimism 2012 brings, it’s a good time to use the power of mantra and positive thought to manifest our dreams. With that, I’m thinking making a couple of resolutions isn’t such a bad thing (even though resolutions seem passé and almost unfashionable these days, or so they say!).

In 2011, my theme was to think, act and be present in the present, something I’m continually striving for. Without being present in the present, how are we to enjoy life to the fullest? This mantra is about accepting and having gratitude for the gifts we are given to us right here, right now.

After a few conversations with friends, we collectively decided to add a new resolution for 2012–that is taking chances, sort of like ‘The Year of Yes’. When an opportunity presents itself, rather than saying no or maybe the idea is to say yes and be open to the opportunity. Trying something once never hurt anyone, right? So if someone asks me to try a tri, I think I’ll have to say yes!

So this leads me to introduce you to The Omnivore’s Hundred. I came across The Omnivore’s Hundred on yumyumyummers blog. This is a list of foods that adventurous omnivores can try–including fine foods, strange foods, everyday foods and even bad food. I was happy to see many Indian foods* make the list!

Heavenly paneer cubes enrobed in a creamy scented curry sauce. This North Indian staple made The Omnivore's Hundred list.

Here’s the info (if anyone else wants to participate):
1) Copy this list into your blog or journal, including these instructions.
2) Bold items you’ve eaten.
3) Cross out items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.
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The Omnivore’s Hundred
When it comes to the great meat debate, I sit closely on Jonathan Safer-Foer’s side of the fence and not Anthony Bourdain’s! Being vegetarian, I haven’t tried as many items on this list. But the Year Of Yes will help me try some items out of my comfort zone–used in restriction of course, as long as it doesn’t go against my vegetarian values! Enjoy!

1. venison
2. nettle tea
3. huevos rancheros
4. steak tartare
5. crocodile
6. black pudding
7. cheese fondue
8. carp
9. borscht
10. baba ghanoush
11. calamari
12. pho
13. pb&j sandwich
14. aloo gobi *
15. hot dog from a street cart
16. epoisses
17. black truffle
18. fruit wine made from something other than grapes
19. steamed pork buns
20. pistachio ice cream *
21. heirloom tomatoes
22. fresh wild berries
23. foie gras
24. rice & beans
25. brawn or head cheese
26. raw scotch bonnet pepper
27. dulce de leche
28. oysters
29. baklava
30. bagna cauda
31. wasabi peas
32. clam chowder in a sourdough bowl
33. salted lassi *
34. sauerkraut
35. root beer float
36. cognac with a fat cigar
37. clotted cream tea
38. vodka jelly/jell-o
39. gumbo
40. oxtail
41. curried goat *
42. whole insects
43. phaal *
44. goat’s milk
45. malt whisky from a bottle worth £60/$120 or more
46. fugu
47. chicken tikka masala *
48. eel
49. glazed doughnut
50. sea urchin
51. prickly pear
52. umeboshi
53. abalone
54. paneer *
55. hamburger
56. spaetzle
57. dirty gin martini
58. beer above 8% abv
59. poutine
60. carob chips
61. s’mores
62. sweetbreads
63. kaolin
64. currywurst *
65. durian
66. frogs’ legs
67. beignets, churros, elephant ears or funnel cake
68. haggis
69. fried plantain
70. chitterlings or andouillette
71. gazpacho
72. caviar & blini
73. louche absinthe
74. gjetost or brunost
75. roadkill
76. baijiu
77. fruit pie
78. snail
79. lapsang souchong
80. bellini
81. tom yum
82. eggs benedict
83. chocolate-dipped cookie sticks
84. omakase (japanese chef’s table tasting menu)
85. kobe beef
86. hare
87. goulash
88. flowers
89. horse
90. criollo chocolate
91. corned beef
92. soft shell crab
93. rose harissa
94. catfish
95. mole poblano
96. bagel & lox
97. lobster thermidor
98. polenta
99. mountain coffee
100. snake
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We have recipes for Aloo Gobi or Paneer if you still haven’t tried those yet. Happy Year of The Dragon!

What have you tried from the Omnivore’s 100 and how do you feel about this list?
What’s on your list to try for 2012? Will you make it the ‘Year Of Yes’? Please share!

A teaspoon of: The Swell Season. Listening to: When Your Mind’s Made Up.

Til Papdi ~ Sesame Snaps for Lohri celebrations.

Ten years ago was the first time I came to know about Lohri when I got invited to a Lohri party. Lohri is an Indian festival celebrated on the eve of the winter’s solstice-the longest day of the year–in the state of Punjab, the ‘breadbasket’ of India.

Not growing up in India, all I heard about was how fun Lohri was and how everyone loved Lohri. Although I didn’t make it to the Lohri party that year, since then I long to be in India for Lohri!

On my last trip to India, I missed Lohri celebrations in Delhi by a week. We still caught the tail-end of the festival...

Lohri is a harvest celebration to bid adieu of winter and welcome a fruitfulness for the upcoming season. Being very cold in January during the winter solstice, the festival is marked with a bonfire where offerings of til (sesame seeds), popcorn, jaggery, various nuts and sweets are thrown into the fire. People sing songs around the fire and it’s a joyous time of togetherness.

Til Ladoos ~ sweets made from sesame seeds...

...for a Lohri party!

This year (finally!) I had a chance to celebrate Lohri–albeit with an indoor fire rather than outdoor bonfire. We made sweets made from seasame seeds and jaggery including this simple one, Til Papdi ~ Sesame Snaps. Here is the recipe:
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Til Papdi ~ Sesame Snaps

Ingredients:
1/2 cup sesame seeds, toasted
1/2 cup water
1/4 cup jaggery or sugar
1/4 tsp. Arvinda’s Chai Masala (optional)

Method: Line a baking sheet with parchment paper. Preheat oven to 250F.

In a small pot, bring water to a boil. Add sugar and gently boil for ten minutes or until it slightly thickens. Fold in Arvinda’s Chai Masala.

Arrange sesame seeds in a thin layer on parchment paper. Gently pour sugar solution over sesame seeds, being sure to cover all the seeds.

Bake in over for 15-20 minutes until sugar crystallizes. Cool and break into pieces. Eat as a Lohri snack; also makes a nice garnish for ice cream.

This sweet is usually thrown into the bonfire and eaten as well during Lohri.

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A teaspoon of: Snow Patrol. Listening to: Signal Fire.

I used to have this theory that odd years (as in 1999, 2001, 2003, 2005, 2007…) were lucky and even years (2002, 2004, 2006, 2008, 2010…) were not so good for me.

I started noticing my best life experiences—exciting travel to new destinations, benchmark moments (like starting my business) or new adventures—always happened during these ‘odd’ years. After one of those enthralling “odd” years of amazing experiences and turning a page to the next, I already set myself up with idea the year was not going to be as good as the one earlier. These “even” years always seemed to be the most trying of times brimming with life’s trials and tribulations, hence I formed this silly, crazy theory of mine.

I’m sure this was all in my head.

With the start of 2012 however, I’m convinced this theory doesn’t hold water. I now realize whether the year is even or odd, every year is going to get better than the last. It’s in our hands to create the life we want to live and do the things that help us find inner peace and true happiness.

This week the media saturated us with the do’s and dont’s for the New Year. Of all the tips out there, one expert said something that really resonated with me. Dr. Joey Shulman, nutritionist and health expert said, this is the year to do it (to achieve weight loss goals, to feel invigorated, to eat better…). All other years we made the same promises, but there is something really special about 2012. It just seems like a year we can do it all. I like that positive thought.

I’m feeling especially positive and happy with the arrival of 2012 and it does feel like we can do it all! Just as a good red wine tastes better with age, I too believe we become wiser, better, happier and more comfortable in our own skin with every passing calendar year. As Shania Twain–who had her share of hardships over the last few years—says, “we’re only going up from here!” Well said.

This Ayurvedic Turmeric Milk (aka my 'healthy cocktail') is what I take to fight colds during the flu season. Hope it can bring you some comfort if you're feeling ill. It works wonders!

To start the year off on a good foot, I’m sharing with you an Ayurvedic turmeric “cocktail” (my kinda cocktail!) for good health, one that I take if coming down with a sore throat or cold. The turmeric is an anti-inflammatory and soothes a sore throat when taken with honey, chai spices and black pepper. This recipe was passed down from my great-grandfather, a true practitioner of Ayurvedic remedies and lifestyle and is definitely a lifesaver for me through cold and flu season!
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Ayurvedic Turmeric Milk

Ingredients:
1 cup milk
½ tsp. turmeric powder
½ tsp. Arvinda’s Chai Masala
¼ tsp. ajwain seeds (optional)
black pepper (optional)
pinch salt
honey, to taste

Method: In a pot, bring milk to a boil. Add spices and boil for 1-2 minutes. Strain and sweeten with honey. Serves 1.
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Here’s wishing you a wonderful, happy, healthy and beautiful 2012!

A teaspoon of: Shania. Listening to: Up.

Thank you for The Versatile Blogger Award!

I’m so grateful to have this platform to share with you my recipes, snippets of Indian culture, holidays and festivals, share my travel experiences and more. Thank you for your support, kind words of encouragement and wonderful feedback—it means so much to me!

In the spirit of receiving the award, I am required to thank awesome blogger Meenakshi of MasalaArt for the recognition, share with you 7 things about myself and pass this forward to 15 great bloggers.

So first things first…7 things about myself:

1) Lover of the 80s: Remember the retro popcorn maker or the fondue set you may have stashed in your basement? To me those are the coolest things ever. That and Corey Hart, Michael J. Fox, Back To The Future, Fruit Roll Ups, The Goonies, Michael Jackson, Madonna, Young Blood, ET, Transformers, Roots, Dr. Snuggles, Three’s Company, Footloose, U2, Cabbage Patch Kids, Bryan Adams, A-Ha, The Bangles, Duran Duran, Wham!, Knight-Rider, MacGyver, Your Wildest Dreams, Dirty Dancing, The Secret of My Success, John Mellencamp, Overboard, leg warmers and fingerless gloves (both which I still wear today!)… Wow, that was a trip down memory lane! To me there was something magical about the 80s or it could be that I just liked it because it was a part of growing up.

2) In high school was on the boys wrestling team for 3 years!

3) Am a vegetarian by choice: My turning point and transition to vegetarianism was about 11 years ago when I was at a banquet-style family dinner. There was a leg of lamb sitting in front of me, making me feel uncomfortable as I made the connection of ‘animal-to-plate’. Causing me some turbulence within, I researched factory farming by reading books like Diet For A New America (by John Robbins, HJ Kramer, 1998) and My Year of Meats (by Ruth L. Ozeki, Penguin, 1999) opening my eyes to the ill-treatment of animals. My choice to become a vegetarian was to live a more ethical and humane life that is better for the environment–and I’ve never looked back! I don’t eat soups with chicken broth and avoid cheeses containing rennet.

4) I’m a true believer of karma: A kind word or gesture never goes unnoticed. For every action is a reaction. This is what I go by.

5) I like to run: If it wasn’t for the saying, “Be the captain of your own ship,” I would have never got into running. My first race was the 2003 Nike 10km on Centre Island in Toronto. At the time I didn’t know any runners nor had an idea what it took to run a 10km race. Looking for an outlet during a rough period in my life, I decided I was going to run this race whether I had a training partner or not! With minimal training (only a couple of weeks!), running with improper footwear, no previous running experience, no proper technique in place I managed a decent ‘first race’ 10km time of 50:08 which I’m proud of even today! Most of all it was a very memorable day that was a life-changer. Although I’m not an avid runner today, I continue to run and can slip back into it quite easily. I think it’s time to sign up for another race!

Nike 10km in July 2003, my first race ever! Because I was happy with my race time and how I felt, this experience and very memorable day kept me motivated to keep running. One day is all that it took!

6) As you may already know, I’m a huge music fan with an ear for a range of musical genres– everything from Feist to U2, Sloan to Snow Patrol, Sam Roberts Band to Incubus, Sade to Norah Jones, Sarah Slean to Juanes, Bombay Bicycle Club to Bright Eyes, Crystal Castles to Diana Krall, Michael Jackson to Broken Social Scene, Stone Temple Pilots to Queens Of The Stone Age, Radiohead to Neil Diamond (did I just say that!), Neil Young to Young The Giant, Paul Simon to Julio Iglesias, Calexico to Shania, Matthew Good to Junior Boys, Arcade Fire to Ohbijou, Malajube to Karkwa, Enrique Iglesias (‘closet-like!’) to Buble, Top 40 stuff like Rihanna that you can dance to when in the mood to The Strokes to Sinatra …you know I can keep going on and on! I’ve said it before, music and cooking—what a great way to spend an evening. Crazy concert person too, I have a minor obsession with setlists.

7) My mantra is: Simple pleasures are the essence of life!
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And here are 15 favourite blogs right now:

A Dash Of Compassion: Natural Vegan Baking, With Love – Having a sweet tooth myself I resonate with Nicole’s delicious baking recipes. I love all recipes are natural!

A Girl And Her Carrot: Where Joy is Rooted in a Healthy Lifestyle. Food. Nutrition. Yoga-and sometimes a cupcake - Yoga instructor and nutritionist, Jen offers healthy recipes, kind words of compassion all in one. Inspiring to live a better life!

Anthimeria - If you want to read something personal and touching, you need to read Maria’s blog about life in her kitchen. I really enjoy her writing style.

Arun Shanbhag – Professor Arun Shanbhag writes about Indian life, food and culture often including stories about his daughter, Meera. Love the India food reviews!

Body By Nature: Keepin’ It Real – Dani is a nutritionist who gives valuable information about the power of our food for healing and for good health. Great posts on quinoa and coconut. Inspiring to eat your way to better health!

Cookbook Store Blog - Any real foodie wanting to stay ‘with it’ on food trends, cookbooks and food celebrities need to read this blog!

Eat, Spin, Run, Repeat - Fitness instructor Angela shares fitness tips and good food recipes. Her Try Something New Tuesdays is encouraging to try new things!

Fiesta Farms: Food Matters - Ethical, local and sustainable eating and thoughts, what’s hot, what’s not, good food and great food ideas – it’s all here!

Jolly Vindaloo – If you’re looking for Indian vegetarian recipes this is what Meghna writes about. Very inspiring food shots makes you want to recreate her vegetarian dishes.

Marion Kane Food Sleuth – Food columnist Marion Kane shares with us her food musings and recipes as she sleuths the latest trends and frequently asked food questions.

Nettie Cronish: The Enlightened Pantry - Cookbook author, vegetarian cooking instructor and chef Nettie Cronish, gives readers insight into healthy cooking and expert, well-researched information on pantry ingredients and natural cooking.

Oh She Glows - Vegan cooking expert Angela takes us on a personal journey of her path to a healthy lifestyle through her vegan recipes. Angela never fails to inspire!

Tokyo Terrace – An American living in Japan, Rachel shares her life and recipes of cooking abroad. Stunning photography!

Vegan Culinary Crusade – The lovely vegan Lisa, teaches us about compassion through a vegan lifestyle. You’ll especially love her recent posts on her trip to India.
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Although the 80s evokes much nostalgia within me, nothing beats living life in the present! Enjoying the present, cherishing our friendships, being grateful for family and meaningful relationships we have right now is what we have to live for.

So with that and Oprah’s words, “Live your best life,” have a happy 2012 and make this a great one! Cheers for a happy night!

A teaspoon of: Moody Blues. Listening to: Your Wildest Dreams.

Curried Cranberry & Almond Quinoa adds some subtle Indian flavours to the holiday table.

On Christmas day my family like everyone else’s celebrates with a big meal – but one that’s definitely free of curries! Some years we like to switch things up. One year I had an Italian themed Christmas celebration—everything from the wine to baked pasta stuffed with spinach and ricotta, to the panettone for dessert was eaten with some Italian flair. Buon Natale!

Ten years ago I celebrated Christmas Eve in Mexico experiencing vibrant and colourful Christmas festivities coming alive as night fell. It was fun talking to locals as they boarded on and off the public bus, family by family in their ‘Sunday’s best’ en route to midnight mass. After a long day of being out in the city, we grabbed some hot and sugary churros in the square and headed to the beachside to have our own Christmas celebrations…with tequila if I can remember correctly (argh!).

Christmas Eve in Mexico, ten years ago ~ Feliz Navidad!

Although my family keeps our Christmas dinner with a holiday theme, I do like at least one dish with a bit of spice. Can’t help it, this is what my palate demands!

Last Christmas it was Curried Mashed Sweet Potatoes. This year it’ll be Curried Cranberry & Almond Quinoa. Danielle of Body by Nature made something similar last year using Arvinda’s Madras Masala and this year I wanted Quinoa to be a part of my Christmas dinner too.

My recipe uses Arvinda’s Curry Powder, so the Indian flavours are subtle and delicate and not intense like in an Indian curry.

If you’re hosting any vegetarians for a holiday dinner, they will be happy to find the quinoa on the table. Quinoa is an ancient grain originating from the Andean region of South America which is both gluten-free and high in protein. It’s considered a superfood!
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Curried Cranberry & Almond Quinoa
Not only tasty, this dish make a pretty addition of red and green on any holiday table.

Ingredients:
¼ cup quinoa, rinsed in several changes of water
2 cups water
½ tsp. salt
2 tsp. olive oil
1 cup spinach, finely chopped
½ small red onion, chopped
1 tsp. Arvinda’s Curry Powder
¼ cup dried cranberries
¼ cup sliced almonds

Method: Add quinoa to a pot with water and salt. Boil until water is absorbed.

In a separate pot, heat olive oil on medium-low heat. Add onions and saute for a couple of minutes. Add spinach and cook until wilted. Fold in quinoa and Arvinda’s Curry Powder. Fold in dried cranberries and sliced almonds.

I wrote this recipe to serve 2-4, so it would be suitable for everyday lunches or dinners. Double or triple the recipe if you’re serving a larger crowd.

A beautiful addition of green and red to the Christmas dinner table.

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We’ve never had an all-Indian Christmas dinner, but something to think about for next year!

Best wishes to you and your family and loved ones for a wonderful, joyous and peaceful holiday celebration. Feliz Navidad!

A teaspoon of: Ohbijou. Listening to: Last Christmas. Love Ohbijou’s modern take on my favourite Christmas song, but nobody can do it better than Wham!

Treat a loved one to an Indian cooking class - learning whole wheat handmade naan from scratch is a welcomed skill for any Indian food lover!

Although I do my best to avoid the malls, I like to go to admire their beautiful Christmas light displays. This year's larger-than-life reindeers at Toronto's Eaton Centre makes the holiday season seem magical.

One of the hardest trail runs I've ever done - torture! This was at the ARK in Quebec. Challenge a loved one to a trail race or "fun run".

2) Give the gift of experience: Whether it’s cultural, food-related or topic-specific, any activity that will make for a memorable day will be welcomed especially for someone who is busy and could use a day to let their mind wander in another direction. An OCAD painting class, a Henry’s photography course or A Taste Of The World’s Neighbourhood Bicycle and Walking Tours or Afternoon Tea at The Windsor Arms Hotel. Arvinda’s offers a cultural and food Little India Walking Tour ($65) that is perfect for any Indian food lover–we say it’s like traveling to India in your own backyard!

3) Give the gift of food – pantry raid!: Trying to encourage someone to do more cooking at home for better health? A pantry basics boost may be all that they need to help motivate delicious home-cooked meals which is healthier than eating out and cost-effective on the budget. A good olive oil, a nice balsamic vinegar, high quality dried herbs and spices, different flours, lentils, beans and hard to find ingredients like kafir lime leaves or organic coconut milk. For the Indian food lover pantry items may include:
Spices – mustard seeds, cumin seeds, green cardamom pods, whole cinnamon sticks, black peppercorns, star anise, ajwain seeds, whole cloves, Arvinda’s Curry Leaves, whole kashmiri chilies, asafoetida, a premium quality pure saffron. I can’t forget turmeric powder!
Flours – chick pea flour, whole wheat chappati flour, sorgham flour, duram flour.
Lentils & Beans - dried chick peas, moong beans, red lentils (masoor), kidney beans, black-eyed beans, moong dal, channa dal.

Good quality spices are a pantry must for any Indian cook!

Oils - coconut oil, peanut oil. I recommend making clarified butter (ghee) from scratch at home.
Misc. - Tamarind pulp or concentrate, coconut milk.
Basic Masalas – good quality Garam Masala, Tandoori, Madras and Curry Masalas.

Arvinda's masalas. Photo courtesy of www.ohkamp.com

4) Give the gift of cooking: Those who love to cook (and eat!) could value a cooking class experience that can revolutionize meal-times, expanding one’s repertoire of dishes – it’s a gift that keeps giving throughout the year! For the newly turned vegetarians (or meat-lovers alike!), try cookbook author Nettie Cronish’s amazing vegetarian cooking classes–you’ll walk away with a wealth of knowledge for healthier eating. For Indian food lovers, Arvinda’s has a line-up of regional, home-style Indian cooking classes that offers both a breathe of Indian culinary knowledge and technique mixed in with Indian culture – a memorable, heavenly scented experience!

World Wildlife Fund has many wildlife adoption gifts of endangered species.

5) Give the gift of charity – Nothing feels better than helping others in need. I’m a fan of WWF Wildlife Adoption gifts or make a donation in someone else’s name to a favourite charity. Instead of an expensive dinner out, make a date to volunteer at the food bank or charity event.

I would never spend crazy amounts of money on a chimney big enough for Santa to get through…instead that money could go to charity!

In the end, it’s not about gifts themselves but the genuine expression of caring, warmth, love and gratitude!

Any other ‘feel-good’ last-minute gift ideas to share?

A teaspoon of: Sam Roberts Band. Listening to: Stripmall Religion.

Arvinda's Citrus Chai Spice Sugar Cookies.

Of all my holiday baking recipes that I make annually, this recipe is my favourite. The citrus notes pair amazing with Arvinda’s Chai Masala–which is the perfect holiday spice blend!

Hope you will try it! I love biting into one of these cookies crackling the citrus chai icing which makes these cookies softer. You can choose any cookie cutter for these, but I always make them as stars and finish them with silver candies, making them a pretty addition to any cookie plate.

Enjoy!
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Arvinda’s Citrus Chai Spice Sugar Cookies:

Ingredients:
1 cup butter
1 1/4 cups sugar
1 large egg
1 tbsp. Arvinda’s Chai Masala
1 tsp. vanilla
1 tsp. baking powder
zest of a lemon
zest of an orange
3 cups flour

Citrus Chai Icing:
1 cup icing sugar
1 tbsp. orange juice
1 tsp. orange zest
1/4 tsp. Arvinda’s Chai Masala

Method: Line two or three baking sheets with parchment paper. Preheat oven to 375F

In a large bowl, cream butter and sugar. Add egg and mix. Stir in Arvinda’s Chai Masala, vanilla, baking powder, orange zest and lemon zest. Stir in flour. Chill dough for 15-20 minutes in refrigerator.

Roll out dough 1/8’’ thick. Using assorted cookie cutters, cut out dough into cookies. Bake for 6-9 minutes or until slightly golden brown on edges. Cool on wire rack.

Icing: In a small bowl, sift icing sugar and stir in orange juice. Mix in orange zest and Arvinda’s Chai Masala. Glaze cooled cookies with icing. Decorate with sprinkles or festive candies.
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A teaspoon of: Florence K. Listening to: Have Yourself A Merry Little Christmas. I like the Latin beats/salsa version of this song!

I can't imagine life without hot sauce! Try this amazing Red Pepper Hot Chili Chutney if you like it hot.

In today’s cooking class we made a Vegetable Korma dish, one that’s typically mildly spiced with cream, yogurt and ground nuts. For my personal palate I find most Korma dishes way too mild unless I make it for myself with the extra chilies.

A common question I often get in our cooking classes is how to cater Indian dishes to a family that have different tolerances for heat levels. Some defintely like it hot!

The easy answer is the make a great hot sauce. Those who like heat will be just as happy with a milder dish with a fiery condiment on the side. I love a hot sauce that hits the back of the palate like a lightening strike. Now that makes a better Korma!

This Red Pepper Hot Chili Chutney is perfect on top of a mild curry or served with any Indian appetizer or deep-fried snack. If you like the heat level in Srirache Hot Chili Sauce (like me!)–the one with the green top–then the hotness in this chutney is just fine for you.

Everyone knows this Srirache hot sauce that packs in a punch!

I add six chilies when I make this sauce. Feel free to add more or less to your liking.

Method: In a blender, finely purée all ingredients until smooth.
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A teaspoon of: Snow Patrol. Listening to: The Lightening Strike Part 1 (What If This Storm Ends?)

Holiday Garam Masala Cake makes a great hostess gift.

It’s hard to believe it’s time to plan Christmas baking once again. I’ve scheduled my cookie bake-off this weekend just in time for sharing during the holiday festivities.

I’m all about hostess gifts from the kitchen. It’s a lovely gesture that comes from the heart and you can never go wrong with bringing food to a party!

Not only amazing in this cake, but try garam masala in your spiced holiday cookies, fruit cake and my favourite – hot chocolate!

The garam masala in a cake is warming and reminiscent of the holidays.

The savoury Indian spice blend really compliments any sweet with fruit, rum or dark chocolate—think of a salted caramel or dark chocolate with chili–it’s a similar combination.

This Holiday Garam Masala Spiced Cake makes a great hostess gift or can be served at your next Christmas or holiday dinner party. The recipe makes enough for a bundt pan with a little batter leftover, which I easily popped into a parchment-lined loaf pan.

The leftover batter pops into a loaf pan.

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Holiday Garam Masala Spiced Cake

Ingredients:
½ cup butter, softened
1 cup sugar (or jaggery)
2 eggs
1 tsp. vanilla
1 ¾ cup flour
2 tbsp. cocoa powder
2 tbsp. Arvinda’s Garam Masala
1 tsp. baking powder
1 tsp. baking soda
½ cup golden raisins, soaked in 2 tbsp. amaretto or spiced rum
¾ cup milk
¼ cup yogurt
¼ cup dates (to garnish on top of loaf pan)

Some for a friend...some for me!

Method: Grease a bundt pan. There will be leftover batter—in that case, set aside a loaf pan as well. Preheat oven to 325F.

In a large bowl, cream butter with sugar. Beat in eggs. Add vanilla.

In a separate bowl sift together flour, cocoa, Arvinda’s Garam Masala, baking powder and baking soda. Fold into wet ingredients. Add soaked raisins.

Mix in milk. Fold in yogurt. Pour batter into cake pans.

Bake in oven for 45 minutes. Insert a knife into middle of cake and if it comes out clean remove from oven. Bake until fully cooked.
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Have you started your holiday baking yet? Do you have any “gifts from the kitchen” which you give out every year?

A teaspoon of: Noel Gallagher. Listening to: The Death Of You And Me.