Culinary Class Memphis Herb Society May22

                                   

Culinary Class Memphis Herb Society Thursday, April 28, 2022 at Memphis Botanic Garden

                   https://www.youtube.com/watch?v=cPIROHrnXBo

Chicken Chettinad

 Chicken Chettinad

Chicken Chettinad is one of the most flavorful recipes of south India. It is known for its exotic taste and flavors. It’s delicious with steamed rice and naan bread.

 Ingredients:

3 pounds chicken breast marinated in yogurt and lemon juice and cut into pieces
4 tablespoons oil

1 teaspoon cumin seeds

2 medium size onions, chopped

1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon tomato puree or paste

2 teaspoons tamarind paste
1/3 teaspoon turmeric powder
1 teaspoon chilli powder (optional, depends upon spice level)
1 teaspoon cumin powder
1 teaspoon coriander powder

1/2 cup yogurt 

2 teaspoons chettinad masala (made out of toasted spices)

8-10 curry leaves

Salt to taste

1/2 cup yogurt for marination

1 tablespoon lemon juice for marination

Coriander leaves for garnishing.

Preparation:

Heat oil in a pan and sauté onions till light brown.
Add cumin and seeds sauté.

Add ginger and garlic paste. Sauté until cooked. Add half cup water and cook for smooth paste.
Add tomato paste and half cup water. Mix and cook well for 1-2 minutes.
Add turmeric powder, cumin powder, coriander powder, chilli powder, chettinad masala and salt. 

Sauté for few minutes.
Add water and cook well until gravy is smooth. 

Add marinated chicken pieces into the gravy and cook well.

Garnish with fresh chopped coriander leaves.

Potato Masala

 

Potato Masala

Potato masala (aloo masala) is a great recipe for dosa, poori, sandwiches, roti rolls (wraps). This can also be served as a sidedish with rice. This potato masala in South India is most commonly served with masala dosa as a filling. This delicious side dish tastes not only delicious but is also aromatic and very easy to make.

Ingredients:

1 pound potatoes boiled, peeled and cut in to medium size pieces

2 tablespoons oil

1 teaspoon cumin seeds

I teaspoon mustard seeds

I teaspoon ginger garlic paste

2 teaspoons lemon juice or amchur (mango powder)

1/2 teaspoon chili powder

1/3 teaspoon turmeric powder (optional)

1 teaspoon sambar powder (curry powder)

1 teaspoon cumin powder

1 teaspoon cilantro powder

6-8 curry leaves

Salt to taste

1-2 tablespoons fresh cilantro leaves chopped to garnish

 

Preparation:

Heat oil in a non-stick pan.

Add cumin seeds and mustard seeds and sauté till they change color.

Add ginger-garlic paste and sauté for a minute.

Add 1/4 cup water and mix.

Add turmeric, chilli powder, sambar powder, cumin powder, lemon juice and curry leaves. Mix it well and sauté a minute.

Add pieces of boiled potatoes until all spices are nicely coated on it.

Garnish with fresh cilantro leaves.

Coconut Chutney

 
Ingredients:

I cup grated coconut

1 tablespoon toasted gram lentils

1/4 cup peanuts toasted optional

2 green chilies (adjust spice to taste)

Add water and salt

Preparation:

Put all ingredients in a blender and make it to paste.

Seasoning:

Add 1 teaspoon oil, add 1/2 teaspoon mustard seeds, few lentil seeds, 1-2 whole red chilies, pinch of asafoetida  powder, curry leaves and let it crackle.

Take the seasoning out from the pan and mix with chutney.

Garnish with cilantro leaves.

Mixed Sprouts Salad

 

                                                      Sprouts Salad

Ingredients:

1/2 cup moong dal
1/2 cup chana dal (bangal gram) 

1/2 cup moth dal (mat/dew bean) 
1/2 cup masoor dal (lentils)
1/4 broccoli seeds 

Salt to taste 

Lemon juice 

Black pepper powder

Preparation:

How to make sprouts at home:
Soak all dals overnight and drain water. Transfer soaked dals onto a wet muslin cloth (or any cotton cloth). I use separate cloth for all dals. Tie the ends of the cloth and keep them in warm dark place (oven is a better place and can be kept undisturbed).

OR sprouts can also be grown in glass or a plastic container. Place a piece of cotton/muslin cloth to cover the top of the container. Secure it with elastic band.

Note: Make sure you keep the sprouts moist by sprinkling little water over them.

You should be able to get good sprouts within 2-3 days depending on the type of seed and the length of the sprouts.

Salad Preparation:

Mix sprouts in a bowl.
Add salt to taste and keep them in the microwave for one minute (for each one) to get rid of the raw flavor of the sprouts.
Add lemon juice, salt to taste and pepper powder.
Mix and serve.

You can save these sprouts for long time inside the refrigerator (without adding any cut vegetables and the spices). These sprouts can be tossed into regular salad of your choice.

I love this heart healthy salad!

Mixed Fruit Jam

 

Ingredients:

2 peeled chopped apples

2 peeled chopped bananas

2 cup mixed berry blend (strawberries, blueberries, blackberries, raspberries)

1/2 cup peeled chopped pineapple

1 cup sugar

1/2 tablespoon lemon juice

Preparation:

Add all fruits in a blender and blend it to puree.

Take a pan and add puree mixture in a pan.

Add sugar and stir the puree.

On a medium flame cook puree until it thickens.

Add lemon juice and stir well.

Let it cool until Jam thickens.

Transfer Jam into a clean glass jar.

Store in a refrigerator.

Serve this easy yummy homemade fruit jam with bread of your choice or any dessert.

You can use combination of fruits for Jam and very is healthy.

Invited Culinary Program Memphis Herb Society

 https://memphisherbsociety.org/events/culinary-program-indian-cooking-celebrating-herbs-and-spices-with-speaker-jayu-wagh/

Culinary Program: Indian Cooking, Celebrating Herbs and Spices with Manjit Kaur

Manjit Kaur, Cook Extraordinaire!

Manjit Kaur, Ph.D., MBA is a lady of many talents, who not only excels professionally as a former Research Scientist DFCI at Harvard Med-School but also as a busy involved community volunteer in our metro area. She is on several Germantown Commissions and is involved with other non-profit and charitable organizations. Manjit also pursues her creative side with painting, woodworking, and gardening. Another area that she is passionate about is her native Indian cuisine. She has shared her love of Indian cooking through Continuing Education, a TV show, and she also has her own blog site dedicated to ZaikaBharat or Taste of India!  Come join us and be enticed by the sophisticated layering of spices and herbs which are just some of the delicious hallmarks of Indian cuisine. Check out her blog site at zaikabharat.blogspot.com/

https://www.facebook.com/MemphisHerbSociety/posts/2535615226531197

https://www.facebook.com/MemphisHerbSociety/posts/wonderful-program-last-night-with-manjit-kaur-cooking-up-some-delicious-taste-of/2575721515853901/

Wonderful program last night with Manjit Kaur cooking up some delicious taste of India dishes. Her recipes she prepared last night and more can be found at her blog https://zaikabharat.blogspot.com/

Immunity Boosters by Dr. Manjit Kaur

With the recent outbreak of Coronavirus (COVID-19), it’s very important to maintain a healthy immune system by adopting healthy lifestyle choices and strategies. The immune system is the first line of defense of our body against any foreign microorganism entering the body. The immune system comprises of cells, tissues, and organs that work together to protect the body from diseases. Since the immune system is not just a single entity so there is no single food or a magic pill that can be added to the diet to better support and protect the immune system. 

There is this old saying and it may have some truth behind it, “an apple a day keeps the doctor away.” Eating foods rich in vitamins and certain minerals will help fight against the cold, cough, flu, and fever: or in other words, they will help the immune system fight off viruses and bacteria. The best immunity builders are fruits, nuts, vegetables, and definitely home cooked foods with herbs and spices of your own choice adding a great flavor. To get the maximum health benefit, the best option is the consumption of organic produce.

The leafy vegetables such as spinach, kale, mustard greens, collard greens, and others are cabbage, peppers, lemons, tomatoes, radish, squash, pumpkin, broccoli, asparagus, potatoes, sweet potatoes, beans, artichoke, eggplant, onions, garlic, ginger, carrots, berries, and beets are high on antioxidants.

Now what are antioxidants?

Antioxidants are compounds produced in the body and are found in certain foods that help protect our cells from damage caused by potentially harmful molecules known as free radicals. When free radicals accumulate in the body, they may cause a state known as oxidative stress that can damage DNA and other important structures in cells. Chronic oxidative stress can increase the risk of heart disease, cancer and diabetes. Incorporating antioxidants-rich fruits, vegetables, and spices to daily diet will help increase blood antioxidant levels to fight oxidative stress and strengthen the ability to fight infection and diseases.

Fresh fruits and vegetables contain abundant amounts of Vitamin A, B, C and E that help fight infections.

The spices such as Turmeric, cumin, oregano, cinnamon, bay leaves, cloves, mustard seeds, ginger, pepper, chili powder, nutmeg, mace, star anise, fenugreek, fennel, asafoetida, pepper corn, paprika, saffron, celery seeds, dill, curry powder, tamarind, caraway, kokum, sesame seeds, chia seeds, lemongrass, curry leaves, sorrel, poppy seeds, anise, garlic, cilantro, onion and cardamom are rich source of antioxidants and have several health benefits. These spices also add a great flavor to our dish. The turmeric and the ginger works like a magic spice when suffering from cold, cough or flu. The turmeric is also known as “the King of Spices” and it contains the most active compound called Curcumin. It has many scientifically-proven health benefits, such as the potential to prevent Alzheimer’s, heart disease, cancer, and has several cosmetic and healing properties.

Herbs such as mint, sage, parsley, thyme, marjoram, tarragon, peppermint, oregano, rosemary, and basil are equally beneficial to health.    

Organic coconut oil has antiviral properties is a good immunity booster. 2 tsps of coconut oil daily helps in reducing inflammation and digesting fat soluble vitamins.

Sprouts are great source of antioxidants. Some very good examples of sprouts that can be made easily at home are moong, green gram, lentil, celery, and broccoli seeds sprouts. Sprout salads are delicious and has a great nutritious value.

Honey is a great source of antioxidants that may lower triglyceride levels, lower blood pressure, and improves cholesterol levels. It is very effective treatment for cold and suppresses cough. It is more effective when mixed with warm milk and turmeric powder.

Probiotics help build a strong immunity. Probiotics are live bacteria and yeasts that are good for the digestive system. There are good and bad bacteria and Probiotics are often called good bacteria because they help keep the gut healthy and strong. Home-made yogurt and kefir are one of the best sources of probiotics that can improve the immune system.

Fermented foods are another good source that encourages the growth of good bacteria in the gut. These include sauerkraut, kimchi, and some home-made pickles using different vegetables.

Cereals, and nuts such as walnuts, hazelnuts, pistachio nuts, almonds, pea nuts, cashews, and macadamia nuts are a great source of Vitamin E help improve the function of white blood cells. They are great munchies and an excellent healthy snack.

Include these healthy ingredients in your diet to improve your gut immunity.

With the ongoing fear and anxiety because of the coronavirus its very important to keep calm, maintain social distance and prioritize the basic steps as listed below for protecting and improving health and potentially the immune system.

We all know the great proverb that "Health is Wealth" and I find so much truth in that. Besides healthy eating, make sure you also follow the basics to boost your immune system and reduce your chance of getting flu or viral infection.

        

• Proper hand washing with soap for 20 seconds
• Quit smoking
• The right amount of exercise and staying active
• Stress management
• If you drink alcohol, drink in moderation 
• Adequate sleep

“It is health that is real wealth and not pieces of gold and silver.”

 Mahatma Gandhi

Talk Show WMC5

Hand Sanitizer

Home made Hand Sanitizer:

300 ml 99 percent Isopropyl Alcohol
100 ml Aloe Vera
Few drops of essentials oil of your choice ( I used peppermint in one and Tea Tree in another bottle)
I also used 5 ml Dettol (antiseptic and germicide) optional

Simply mix all ingredients and pour into a bottle.

Don’t use other alcohol such as methanol or butanol as they are toxic.

Mixed Vegetable Korma

For vegetarians this is one of the best recipes and rich source of nutrition. You can pretty much use any kind of vegetable in this delicious and flavorful vegetarian curry dish.

Ingredients:

3 tablespoons oil

1/2 teaspoon cumin seeds

1 medium size onion diced

1/2 teaspoon garlic paste

1/2 teaspoon ginger paste

4 carrots peeled cut into ½ inch cubes

1 green bell pepper cut into ½ inch pieces

1 red bell pepper cut into ½ inch pieces

1 orange bell pepper cut into ½ inch pieces

2 medium size potatoes cut into ½ inch cubes

2 cups cauliflower florets medium size

1/2 cup tomato puree

1 teaspoon curry powder

1/2 teaspoon cilantro powder

1/2 teaspoon cumin powder

1/4 teaspoon red chili powder

1/2 teaspoon pepper powder

1/4 teaspoon turmeric powder

1/2 cup heavy cream

1/2 cup yogurt

1/2 cup cashew nuts

Salt to taste

Cilantro leaves to garnish

Mint leaves to garnish

Preparation:

Heat oil in a deep nonstick pan.

Add cumin seeds, onions, garlic, ginger and sauté.

Cook on medium heat until onions are light brown and the raw flavor of the garlic and ginger is gone.

Add turmeric powder and mix well.

Add half cup of water and mix well.

Add potatoes and cook for 3-5 minutes until they soften.

Add carrots, bell peppers and other vegetables and cook.

Add cumin powder, curry powder or garam masala powder, salt, cashews and mix well.

Cook for two to three minutes.

Add half cup water as needed, tomato puree and mix well.

Add heavy cream, stir well and cook till the vegetables are almost cooked.

Transfer delicious korma in a serving bowl.

Sprinkle chopped cilantro on top.

Serve hot with a swirl of cream on top.

Enjoy with naan or rice.