A Note from Allison

As we enter the month of turkeys, hams, and pumpkin pies – followed by the month of cookies, candy canes, and spiced wine – we thought it would be fun to have an entire newsletter dedicated to food! Also, be sure to check out our blog this month for more spiced up South Asian recipes.

Here are a few of my favorite thematic cookbooks:

• 5 Spices, 50 Dishes: Simple Indian Recipes Using 5 Indian Spices by Rota Kahate and Susie Cushner
• How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen by Sanjeev Kapoor
• Taste of Nepal by Jyoti Pathak
• Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey Alford and Naomi Duguid
• 660 Curries by Raghavan Iyer
• A Taste of Serendib: A Sri Lankan Cookbook by Mary Anne Mohanraj

Also, many thanks to one of my clients for gifting what has become a treasured staple in my kitchen: Gordon Ramsay's Great Escapes. Be sure to try the recipes for spiced pan-fried chicken with pumpkin puree and spicy cucumber and coconut salad. Yum!

Happy Eating,

Allison Sodha, DS

Spotlight and Featured Tour: Taste of India

Savor India's culinary heritage on a journey to Mumbai, Cochin, Bangalore, Hyderabad and Delhi. Each city presents an exceptionally diverse taste and preparation of regional dishes, including Konkani, Mughlai, Kashmiri and Ayurveda. Our Taste of India tour showcases India's history and traditions through the art of food. Book this tour in the month of November and receive $100 off per person!

Name That Spice!

Can you match the name of the spice in Hindi and English? Answers below. (Note: These are also the most common spices found in Indian cuisine!)

1. Namak 2. Haldi 3. Jeera 4. Dhania 5. Lal Mirch 6. Dalchini 7. Laung 8. Elaichi

A. Cumin B. Cloves C. Chili Powder D. Salt E. Cinnamon F. Cardamom G. Tumeric H. Coriander

Answers: 1-D, 2-G, 3-A, 4-H, 5-C, 6-E, 7-B, 8-F

Featured Recipe: Curried Yams in Coconut Milk

Here is a delicious Indian twist on the traditional thanksgiving yams! For more recipe ideas, including cranberry chutney and curried mixed nuts, check out Michael Sherwood's article: East Indian Recipes for an East Indian Feast.

Ingredients:

• 1 lb yams
• 1 Tbsp. salt
• 2 inch, fresh ginger root
• 1 garlic clove
• 2-3 Tbsp. vegetable oil
• 1 tsp. cumin seeds
• 2 whole green cardamom pods
• 1 bay leaf
• 4 peppercorns
• 1 inch stick cinnamon
• 1/2 tsp. cayenne pepper
• 1 tsp. ground coriander
• 1/2 tsp. garam marsala (optional)
• To taste - salt
• 1/2 cup coconut milk
• 1/2 cup water
• 1 Tbsp. chopped coriander leaves (cilantro)

Instructions:

1. Peel the yams, cut them into 1 inch cubes, place in a colander and sprinkle liberally with salt. Let stand 10-15 minutes. Steam the potatoes for 10 minutes, until just barely soft.

2. Meanwhile, finely chop the onion, ginger and garlic. Heat the cooking pan over a moderate flame, add the cumin seed, and cook until they begin to splutter. Add the chopped onion, ginger, and garlic. Cook until the onion is a rich golden color. Add all the spices and season with salt to taste. Let this cook while you continue as below.

3. Heat the oil and sauté the already steamed yam cubes, until golden brown. Drain on absorbent

4. Add the coconut milk and bring to a healthy simmer. Let it roil for a few minutes, then add the yam cubes and onion spice mixture, reduce heat, and simmer, covered, for about 10 minutes or until nearly dry, but still moist. Let the coconut milk be the sweet binder, taking the place of both brown sugar for sweetness and yogurt for viscosity.

5. Serve hot, garnished with the chopped coriander sprinkled on top. If you have any lime left over, this dish might benefit from a squeeze of lime as well.