Tag Archives: Indian cooking

Kitchari & Lessons from nutrition school

1 Nov

Wowza, how time flies! Since my last post (June 29th!) a lot has happened. On somewhat of a whim I relocated to Vancouver, BC, in early August to complete a certificate in Ayurvedic Studies and in September I began the Diploma of Holistic Nutrition at the Institute of Holistic Nutrition.

Au revoir, Calgary!

Summer in Vancouver was beautiful and I got to spend a lot of time exploring the city and surrounding areas. The rain started a few weeks ago — as everyone warned me it would — so I’m staying on top of my vitamin D supplements and keeping myself busy with school and socializing (who doesn’t like making new friends!?)

Kitchari with seasoned chicken breast, mesclun, beet and cilantro.

The August Ayurveda intensive was perfectly suited to the information I’ve been searching for. Ayurveda has a very simple, logical (and ancient) approach to medicine where nutrition is one of the key elements. People are treated as individuals with lifestyle programs tailored to each person’s specific constitution or dosha. I learned so much about myself and have been putting all my knowledge to work, especially in the kitchen!

Continue reading

Butter Chicken or Tofu with Saffron Rice

8 Nov

One of the things I miss about living in Toronto is getting the quarterly LCBO magazine, Food & Drink. The recipes are some of the best I’ve ever tried, including this Butter Chicken.

Seriously, this is a dish that you’ll want to break out when you really want to impress. It looks like it’s complicated, but really it’s just the same ingredients added repeatedly at different stages of the process. Especially a garlic-ginger purée that’s super easy to make and can be frozen for other uses.

Chicken marinating in a spiced yogurt mixture.

Tomatoes and spices boiling down.

Sieving the tomato mixture after it has reduced.

I made this for the latest Monday Night Supper Club potluck, which happened to be on Halloween. I dressed up in a beautiful sari I received as a gift and went East Indian style! Lori Andrews over at The 10 Cent Designer made this Cucumber Dill Salad that went perfectly.

Butter Chicken – Slightly adapted from LCBO Food & Drink Holiday 2008 Amaya Restaurant Toronto

Combine and let marinate for 20 minutes:
lb./454 g chicken or 1 block/454 g extra firm tofu
1 tsp ginger puree (recipe below)
1 tsp garlic puree (recipe below)
1 1/2 tsp cayenne pepper
2 tbsp lemon juice
1/2 cup plain yogurt
1/4 tsp garam masala

If using chicken, bake at 425 F for 10-12 mins.

In a large pan combine and let simmer (med-low heat) until tomatoes are breaking down (about 25 mins):
1 can (2 cups/16 oz.) diced tomatoes, juices reserved
2 tsp ginger puree
2 tsp garlic puree
2 cardamom pods
2 cloves
1 bay leaf
1 cup reserved tomato juice Continue reading