$300 is a lot of money for say, a dinner, a bottle of wine, or a wallet. But what if that $300 could provide food, medicine, education, and shelter for 20 children? I recently learned of an amazing woman named Regina and her efforts to set up a sanctuary called Abandoned Refugee Children’s Home (ARCH) from my friends Jen and Juan. They recently held a charity photo exhibition and Easy Indian was lucky enough to provide some Indian inspired hors d’oeuvres (their business is RomeroBarriosPhotographs.com).

The dynamic duo behind the amazing photos, Jen Barrios and Juan Pablo Romero, are globe-trotting (and I mean they have backpacked through just about every continent [except maybe Antarctica]) adventurers who spent time really getting to know the world. After helping out at refugee camps, they decided to sell photographs from their travels and give 50% back to 3 charities that are close to their hearts. Visit their website to experience some of the amazing sights they’ve seen. And when you buy an awesome print (think Father’s Day, Graduation, Christmas in July), you’ll know you are also helping someone with way less than we enjoy.

If Rajma is my favorite legume, then Okra is my favorite vegetable. I could eat it all day, every day. Well, not really, but I could eat a lot of it in one sitting. Why only southerners (I’m talking Louisiana, not Kerala) get this, I’ll never know. If you’ve ever wondered what to do with this vegetable, here’s your chance. But resist the urge to use frozen. It never quite gets the subtle crunch that makes this dish so good. Just think…20 minutes from now, you could be enjoying yourself some okra (not to be confused with talk-show wonder Oprah), or as we call it-bhindi (not to be confused with bindi, the dot that goes on a forehead-and incidentally, now comes in many wonderful shapes and colors).


Ingredients
5+ cups water
2.5 cups okra, diced into 1/2 inch cylinders
1 medium onion, diced
4 Tbsp oil, in two parts
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/4 tsp chili powder
1 tsp salt (or to taste)
2-3 Tbsp lemon juice or 1/2 tsp mango powder

Make
Note: You will need to pans
1. Heat pan 1 on medium, add 2 tbsp oil.
2. Add okra, coat in oil, and let cook for 10-15 minutes-gently stir occasionally for even cooking. (Reduce heat to medium-low if burners are too intense.)
3. Heat pan 2 on medium, add onions, saute until brown.
4. Add all dry spices (except mango powder), salt, and stir.
5. Combine cooked okra, onion mixture, and lemon juice/mango powder in pan 2.
6. Cook for a few more minutes if desired.
6. Serve over roti and enjoy!

Rajma-how can I describe it? It is the most awesome dish ever created. Many cultures have red beans and rice, but Indians do it the best. Don’t agree? I’m happy to try any other variation. For some reason, red beans and rice just hit the spot! I love rajma so much, I’m going to try two different ways of making it. I grew up eating rajma made in a pressure cooker. But since I recently discovered a slow cooker, I decided to give it a whirl with Indian spices and kidney beans. The verdict? You’ll have to watch the video to find out. Here’s how I did it:


Ingredients
5+ cups water
1 cup red kidney beans (soak in water for at least 5 hours, discard water, and rinse)
1 medium onion, diced
1 inch ginger, grated
4 cloves of garlic, diced
1 thai green chili, diced (optional)
1/4 tsp coriander powder
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1/4 tsp chili powder
1/8 tsp cinnamon powder (optional)
1/2 tsp salt (or to taste)
4 medium tomatoes, diced
1 cup fresh cilantro, chopped

Make
1. Add all ingredients-except for tomatoes-to slow cooker.
2. Cook on high for 3-4 hours.
3. Reduce heat to low and cook for additional 4-5 hours. (Note: times can be varied for convenience.)
4. Combine 1/2 cup of cooked beans and tomatoes in a bowl and hand blend into a sauce (or use traditional blender).
5. Add mixture to slow cooker contents, and cook for an additional 2 hours.
6. Serve over rice and enjoy!

Running out of ideas on how to use that bag of spinach? You’ve tried it in a salad. You’ve tried it in a salad with cranberries. You’ve tried in a salad with cranberries AND blue cheese. But now you’re tapped out of ideas. How about throwing it in with some potatoes and spices? Trust me, you’ll be glad you ventured out of your comfort zone to make some Palak Aloo. You can serve this with any meal, including an innovative breakfast addition. A purist? No problem…just buy a bunch of fresh spinach and you can follow this recipe as well. And for the record, I never did understand why American kids hated spinach. But now I know. It’s cause their moms didn’t make it with masala!

Just added this recipe to #IndianFoodPalooza!


Ingredients
1.5-2 bags of baby spinach or 1 bunch whole spinach (washed and chopped)
2 golden potatoes chopped
2-3 tbsp oil (note, I used less oil so my potatoes were sticky, but it still works)
2-3 cloves of garlic diced
1 thai green chili diced
1/4 tsp coriander powder
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1/4 tsp chili powder
1/4 tsp salt (or to taste)

Make
1. Add oil to a pan heated on medium-high.
2. Saute potatoes, stir every minute until cooked half way.
3. Add garlic and chilies and saute for 45 seconds.
4. Add dry spices (you can add extra oil in the center and cook cumin seeds for a few seconds before adding other spices).
5. Mix potatoes and spices.
6. Add spinach, mix, cover and let cook for 3-5 minutes.
7. Mix, cover and cook for additional 3-5 minutes.
8. Cook for additional time if desired, or serve with roti (flat bread) and enjoy!

Here is a recipe I recently did for GenerationGinger.com. Enjoy!–Getting ready for the Superbowl but don’t want to limit yourself to potato chips? Try this hearty, healthy, and tasty recipe that is sure to be a hit, regardless of who wins (or loses). Everyone knows, good food is the key to a successful event. Even if that event is you sitting at home in your pajamas. So whip up this snack and get ready to cheer!

Ingredients
1 cup sprouted moong dal
1/2 medium onion diced
1/2 tomato diced
1/4 cup Spanish peanuts
Juice of half a lemon
1/4 cup water
1/4 tsp salt (or to taste)
1 Thai green chili diced
1 tbsp oil

Make
1. Add oil to a pan heated on medium.
2. Saute onions for a few minutes on medium-high.
3. Add chilies and saute for a few seconds.
4. Add moong dal and water and cook for about 3 minutes.
5. Mix in peanuts, tomatoes and lemon.
6. Allow mixture to cool to room temperature, serve, and enjoy!

Ok, so it’s not Lentil Soup. It’s Dal. But you can eat it like soup. I won’t tell anyone. This is a super simple recipe that doesn’t really require any Indian spices. Simple throw everything into the slow-cooker and you’re done (about 9 hours later). But the best part is that you can do anything you want with those 9 hours. Like read a book, take a nap, macrame (or if you have small children, you’ll just have to fantasize about those things). Traditionally, dal serves as the protein component of a traditional Indian meal which also consists of veggies, rice, roti, and yogurt. (And yes-fish, chicken, lamb can also be found on many an indian plate-just not this one). I hope you give this recipe a whirl and enjoy it as much as I did!.

Ingredients
1 cup black lentils
4 cloves garlic, diced
1 inch ginger, diced
1 Thai green chili, diced (optional)
1tsp salt (to taste)
1/4tsp turmeric (optional)
1/4 large onion, diced
1 medium tomato, diced (optional)
4-5 cups water

Make
1. Combine all ingredients (except for tomatoes) in slow cooker and cook on low for about 9 hours. (You may need to check about 7 hours into cooking to add more water.)
2. Enjoy, or add tomatoes and cook for an additional 1-2 hours before enjoying!

Baingan Bharta is like nothing you’ve ever tasted before (unless, of course, you’ve had baingan bharta). It’s the perfect fall dish that can be a great addition to a Thanksgiving meal. This recipe doesn’t even require Indian spices. If you’re not a fan of eggplant (and I’m generally not), give this easy Indian recipe a try-you just might change your mind..

Ingredients
1 medium eggplant
1 medium yellow onion diced
2 tomatoes diced
1 cup cilantro diced
1/2 tsp paprika
1 thai green chili
1/2 tsp salt
2-3 tbsp oil

Make
1. Coat eggplant in a small amount of oil and roast on an open flame until skin turn black and flakey and you see the eggplant “sweat.” If you don’t have gas burner, roast in an oven on medium in middle rack and place above a drip tray.
2. Use a knife and your fingers to remove the skin (discard skin).
3. Use a fork and knife to mash eggplant (if seeds are black, your eggplant might be bad).
4. Add oil to heated pan (medium to medium-hi heat).
5. Add onions and saute until light brown.
6. Add green chilies and saute for 30seconds.
7. Add tomatoes and saute until tomatoes break down.
8. Add salt and paprika and mix.
9. Add eggplant mash and saute for about 5 minutes.
10. Reduce heat to medium, cover and cook for additional 5 minutes.
11. Add cilantro, mix and cover for additional 5 minutes.
12. Cook longer if desired, but it should be ready to serve and enjoy!

Sooji Halwa is one of the best parts of any Indian celebration. It’s warm, tasty, and a great food for all ages. I made it for Diwali, Hindu New Year, and ate half the batch on my own. It’s really meant to be shared. It’s a wonderful dessert, and will warm you up on a rainy day. It’s also a fabulous pick-me up if you’re not feeling that great. The best part is that it is a super easy Indian recipe. So enjoy this recipe, but more importantly, enjoy the Halwa..

Ingredients
1 cup sooji or semolina
1/2 cup butter
1/3 cup sugar (to taste)
3 cups water
1/2 tsp crushed cardamom seeds
7 almonds crushed or sliced for garnish

Make
1. Bring water, sugar, cardamom seeds to a boil and set aside.
2. Heat pan on medium, add butter and sooji and stir (semolina).
3. Stir regularly until sooji (semolina) is golden brown-about 6-8 minutes.
4. Turn heat to low and slowly stir in water mixture (be careful since it’ll splatter).
5. Cook for two minutes.
6. Garnish with almonds and serve.

NEW CONTEST-I’m doing another $10 Amazon giveaway. You just have to “Like” my facebook page and hit the “enter giveaway” button on the following page http://t.co/6a14kygy Contest ends November 7th. Share the link from the contest page and if the winner is someone you referred, you can also win!

All you have to do is “Like” my facebook fanpage. You can do it right from my website (from the Facebook box on the right column). Just press like and you’ll be entered to win $10 from Amazon. Or, you can go to http://www.facebook.com/theeasyindian and press the “Like” button there.

It’s that easy! Contest ends October 20th, 2011.

Details at:
http://www.facebook.com/TheEasyIndian?sk=app_149194385149202