Thursday, November 3, 2011

Indian Food Thursday.

Let's talk about how I taught Turbo Kick today for the first time in approximately 6 months. It went well, for the most part. The only thing is...I tend to scream a LOT when I teach kickboxing. Motivational screaming, of course (mostly motivational cueing, but same thing). And I also tend to play the music really loudly.

Motivational screaming/cueing + loud music + no microphone = Tulika is going to lose her voice very soon.

I already feel a little scratchiness in my throat. Something needs to change. Although I'm sure you already know how much I like when my voice gets raspy. Strange. I know.

On a completely unrelated note, I made Tulika-fied Indian food last week. Two Sundays ago, to be exact. This meal is perfect for anyone who doesn't understand how to use Indian spices. This involves two types of spices, for both items. That's it!

Chana Masala

  • 2 cups cooked garbanzo beans
  • 3 tablespoons tomato paste
  • 1-2 small tomatoes
  • 2 garlic cloves
  • 1 tablespoon vegetable oil
  • ~1/2 cup water (or more if desired)
  • 1/2 teaspoon cumin-corriander powder
  • 1/2 teaspoon turmeric
  • salt/pepper
  • optional: green chilies

Heat the vegetable oil with the garlic and chopped tomatoes over medium. If using green chilies, add these in as well.

Stir often, until the tomatoes have released a good amount of water. Then add the garbanzo beans.

Add the tomato paste, water, cumin-corriander powder, turmeric, salt, and pepper. Let simmer for several minutes and then serve.

So easy, right?! The next recipe is even easier.

Okra Curry

  • 2-3 cups chopped okra
  • 1/2 tablespoon vegetable oil
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin-corriander powder
  • salt

This recipe works best in a non-stick or iron skillet! Heat up the okra with the oil on the skillet (medium heat) with a pinch of salt. The okra will get slimy after several minutes, then add the spices.

Stir to make sure the spices distribute evenly.  Decrease the heat just a bit and allow the okra to eventually become slightly crispy. Don't keep your eyes off of them though, as you don't want them to burn!

One important point: make sure when you buy your okra that it isn't too ripe. Some of mine were hard in texture, and it's best when they are slimy. (Really).

Serve with tortilla or chapati or rice. 

Don't forget the side of yogurt, either!

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