“Healing Spices” Author Cooks Global Flavors for Better Health

Healing spices Courtesy: New America Media (NAM), Question & Answer, Viji Sundaram

NAM Editor’s Note: In his search for safe anti-inflammatory agents, University of Texas research scientist Bharat B. Aggarwal began 20 years ago to research the very spices that had always been a staple of his Indian diet. He found that many of them could be safely moved out of his kitchen cabinet to his medicine cabinet, as he says in his newly released book, Healing Spices.

01/17/12
Headlines • Indian American • Daily Update • Health • Right Food • Living • Recipes •
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Mango Pie Recipe

Recipe #1

Ingredients:

Lemon Jello-1pk (6 0z)
Mini Marshmellows-1 cup
Cream cheese- 255 gr(3pkts)
Cool Whip- 4oz
Mango pulp-1.5 cups
Ready crust pie shells- 2

06/16/11
Daily Update • Family • Living • Recipes •
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IN THE KITCHEN: Sanjeev Kapoor: ‘How To Cook Indian’

Celebrity chef Sangeev Kapoor has been called “The Rachael Ray of India” by CNN. According to Food and Wine magazine, he has 500 million viewers in 120 countries, more than 140 cookbooks, and more than 20 restaurants, in addition to just launching a new 24-hour food/lifestyle TV channel.

Yet, so far most of his following is outside of the U.S., although might be about to change. The culinary superstar’s first major cookbook for the American audience has just been published, and he makes an appearance at MarketFair’s Barnes & Noble on March 31.

In How to Cook Indian, India’a celebrity chef Sanjeev Kapoor introduces his international audiences to his simple cooking approach with a definitive book.

03/29/11
Headlines • US/Intl • Daily Update • Family • Recipes •
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There’s More To Okra Than Frying

Makes 4 servings of Masala stuffed Okra

For The Spice Mix

1/2 teaspoon vegetable oil

3 dried red chili peppers

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fennel seeds

Read the full story on NPR

02/22/11
Family • Recipes •
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9 Layer Mexican Bean Dip for Tortilla Chips

By Meena Sthanam

Ingredients:
Refried vegetarian style pinto beans: 15 0z can
Water: 1/2 cup
Sour cream: 6 Tbsp.
Salsa: 6 Tbsp.
Finely shredded lettuce: 6 Tbsp.
Finely diced scallions (green onions) or Purple onions: 3-4 Tbsp.
Finely diced tomatoes: 4 Tbsp.
Finely diced green bell peppers: 3-4 Tbsp.
Shredded Mexican cheese: 6 Tbsp.
Finely chopped cilantro (Coriander leaves): 2 Tbsp.

01/01/11
Family • Recipes •
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