by Currylicious | Apr 21, 2020 | BLOG, Recipes
1/2 cup Yellow Pigeon peas or Red Lentils
1 large Onion
1 Tomato
Fresh Ginger
3 cloves of Garlic
Pinch of Turmeric
Salt to taste
Cayenne
1 teaspoon Lemon Pepper
1 teaspoon Coriander powder
Canola Oil/ Vegetable Oil
1 teaspoon Cumin seeds
Cilantro for garnish
2 teaspoons Lemon Juice
Take 1/2 cup of Yellow Pigeon peas (you can also use Red Lentils) in a pot on a gas and add 1 cup water and keep covered till it cooks completely.You will know the lentils are cooked thoroughly once they turn mushy. Add salt to taste. Keep them aside.
Chop ginger,garlic and onions finely. Then heat a pan, add 2 teaspoons of ghee or clarified butter. Transfer the chopped onion, ginger and garlic to the pan. Also, add pinch of turmeric and cayenne, salt to taste, 1 teaspoon lemon pepper powder and saute well till the onions are caramelized. Then chop a tomato and add it to the pan. Sprinkle some water and keep covered till the chopped tomato cooks well and takes in all the flavors from the spices. This is called a “TARKA” in Indian Cuisine and adds richness to the humble dal which we cooked earlier. Once onion tomato ginger garlic paste is cooked and ready, add the “TARKA” to the cooked lentils. I like to use a hand blender and blend it a little so you can still see bits of caramelized onions and tomatoes. Squeeze some fresh lemon juice or add 2 teaspoons of lemon juice. Chop some cilantro leaves and use to garnish as well. Enjoy!
Nutrition facts
Lentils in general contain high levels of protein and the important aminoacids methionine, lysine and tryptophan.
by Currylicious | Apr 11, 2013 | BLOG
My daughter goes to art classes in a small warm cozy art studio in Maplewood, NJ. The owner is an extremely talented, warm and nice. She was organizing an Art Show at her studio and wanted me to cater some short eats to go with wine for all the people who were invited. I decided to make Polenta but wanted to make it mess free for people to pick and eat. The first thing that came to my mind was the mini cupcake baking pan. I have baked so many cupcakes and done bake sales for my daughter’s school. I decided to use the cupcake bake pan to mold the polenta. I always try and use Bob’s Corn Grits or Polenta from the supermarket simply because its convenient and easy to prepare.
The instructions usually tell you to cook the corn grits with water but I do it differently.
Currylicious Tip: I whisk half heavy cream and half whole milk in a pot until it comes to a boil. Then, I add corn grits and whisk well to avoid lumps. By the way dont 
ask me why I whisk the cream/milk and bring it to a boil:))) lol I just feel that it tastes absolutely delicious when I make it this way!
Once the polenta is creamy and hot, I spooned it into the mini cupcake baking pans and leave it in the refrigerator to set for about 1/2 hour. Once you take them out of the refrigerator, you can scoop out the polenta cupcakes easily. I also made a baked 
eggplant dish which i used to top off the polenta cupcakes.
I also made a Tuscan ChickPea spread with garlic and tomatoes and it was served on toasted bread.
I took all the food to the studio as I was also invited to the Art Show. It was so much fun meeting several people and to see them taste my food and get their feedback and appreciation.
With much love …….
by Currylicious | Apr 18, 2012 | Recipes
Ingredients
Extra virgin Olive Oil
1/2 head of Cauliflower
1 large Onion
3 cloves of garlic
5-6 Mint leaves
1/4 cup slivered almonds
1 tsp cumin powder
1 tsp coriander powder
Pinch of turmeric
1 tsp cayenne powder
1 tsp lemon pepper powder
1/2 cup low fat or Greek yoghurt
2 tsp lemon juice
Salt to taste
For garnish
Mint leaves and dried red chilly
Preparation
Preheat oven to 400 degrees.
Cut the cauliflower to small florets.
Take a bowl and add 2 tbsp of extra virgin olive oil. To this add all spices, salt, cayenne and whisk well.
Now take a baking pan and transfer the almonds and cauliflower florets. Drizzle the oil mixed with spices onto the florets and toss well so they are evenly coated. Place the pan in the oven for 20 minutes.
Now take a bowl, add yoghurt, salt and whisk in the lemon juice and 1/2 tsp EVOO. Add some mint leaves and mix well.
Now chop the onion lengthwise and finely chop the garlic.
Heat a pan add some EVOO, add the chopped garlic and onions and sauté till onions caramelize a little.
Now after 20 minutes, transfer the cauliflower and almonds from the baking pan to the pan on the gas which has the onions and garlic.
Transfer to a plate and spread the yoghurt over it. For garnish place a sprig of mint and a dried red chilly- enjoy this Currylicious healthy dish and let me know if you liked it:)
by Currylicious | Apr 18, 2012 | Nandini's Food Court
I opened my refrigerator to cook dinner for us and found just cauliflower and some yoghurt!
It was too late to go out and get something and then cook so figured will have to come up with a dish 🙂
I made this awesome healthy cauliflower dish with crunchy almonds, yoghurt, mint and ofcourse my spices!
My husband loved it and the best part is you can use any vegetable for this recipe and I promise it will turn out perfectly CURRYLICIOUS!!!!!!! Look for the recipe in my recipe section and would appreciate your feedback.
by Currylicious | Mar 30, 2012 | Nandini's Food Court
I am cold and shaking with fever. I have a terrible cold and my sinuses hurt. For dinner tonight, I decide to make something hearty and simple yet delicious and best remedy for the flu!
My Lentil Soup with caramelized onions and topped with some toasted cumin and cilantro. Yum!
