January 27: The Indian Slow Cooker
Anupy is author of the upcoming book The Indian Slow Cooker. To be released in October, it's the first book on healthy Indian recipes that can be made fast and easy in a slow cooker. She's got 50 recipe in there - everything from Dal Makhani to Butter Chicken and Lamb Biryani.

If you want help setting up your spice kitchen or want to sign up to be an official taste tester for her book, call (312) 961-2565.

Visit her food blog:

www.indianASapplepie.com


Masala Omelet
Serves 1

Ingredients:
2 eggs scrambled (with yolks or just whites)
1 Tablespoon red onion, diced
1/2 inch ginger, peeled and grated
1 green thai chili, finely chopped
1/2 tsp. cumin
1 tsp. white salt
1/2 tsp. red chili powder
1 heaping tablespoon cilantro, finely chopped

Directions:
Scramble eggs in bowl. Add all ingredients. Cook in skillet like a normal omelet.
Serve with buttered toast.


Roasted corn on the cob (Bhutta)
Serves 2

Ingredients:
4 corn on the cob, peeled and tassels removed
1 tsp. white salt
1 tsp. black salt
1 tsp. red chili pepper
1 lemon, halved

Directions:
Roast corn on the stovetop, turning as it cooks. This is done best on a gas burner but can also be done on electric. Of course if you're grilling – do it right on the coals. Once cooled, strip the cobs of the kernels and put them into a bowl. Squeeze juice of 1/2 lemon into the bowl of kernels and add above spices. Mix and serve.
For my kids and added adventure, I keep the kernels on the cob and give them both a plate of the above spices. They take their own lemon half and first dip it in the spice and then rub that down the side of the cob until it's dripping with lemon juice and salt. Squeeze the lemon gently to release the juice.
I also like to make a yogurt sauce that adds protein and provides a cooling effect, especially when serving to kids.


Raita (Savory Yogurt)
Serves 1

Ingredients:
1 cup plain yogurt (fat, low-fat, non-fat)
1 Tablespoon milk or water to thin out the yogurt
1 teaspoon ground, roasted cumin
white salt, black salt, red chili powder to taste
1 heaping tablespoon grated cucumber (optional)

Directions:
Whisk this concoction until smooth and enjoy on the side of an Indian meal to mellow out the spices.


Aloo Gobi (Spiced Cauliflower and Potatoes)
Serves 4

Ingredients:
1 head of cauliflower, stem and greens removed with florets cut into bite-sized pieces
2 medium potatoes (use any kind), peeled and chopped
1 medium yellow or red onion, chopped roughly
1 Tablespoon grated ginger
3 garlic cloves, chopped or minced
3 green Thai, Serrano or cayenne chilies
3 Tablespoons canola oil
1 Tablespoon cumin seed
1 teaspoon turmeric powder
2 teaspoons garam masala
2 teaspoons red chili powder
2 teaspoons - 1 tablespoon salt (depends on your taste)
1 handful fresh cilantro, chopped

Directions:
Heat wide, flat pan on the stovetop on medium-high heat. Add oil and allow to heat up. Add cumin and cook about a minute until it sizzles. Add ginger and garlic. Add onion and mix for about two minutes. Add potatoes. Cook for another two minutes. Add cauliflower and remainder of the ingredients (except cilantro). Mix well. Cook another 2-3 minutes. Put lid on pan but leave an opening for the steam to be released. Turn burner on low. Let cook until it softens - about another 15 minutes. The amount you cook it is up to you. If you want it on the softer side let it go a few minutes extra. If you want the cauliflower to be crunchier, take it off the stovetop and serve. Garnish with cilantro and serve with roti/naan or rice.


Traditional Chicken Curry in a Slow Cooker
Cooker: 4 or 5-quart medium
Settings, cooking times: low for 8 hours, Serves 6

When most people think of Indian food the first thing that comes to mind is a good chicken curry. Because I never grew up eating this dish, I relied on my husband's childhood version for this recipe. He says the best chicken curry is made only with a rich sauce and no vegetables. Though many recipes call for chopped cauliflower or carrots, I've tried to remain true to his tastes for this recipe.

Ingredients:
3 pounds (1.5 kg) chicken, skinned and cut in about 8 pieces (boneless can also be used)
1 large yellow or red onion, or 2 medium, peeled and chopped into 8 pieces
2 tomatoes, cut in 4 pieces each
4-inch (10 cm) piece ginger, peeled and chopped into 1-inch pieces
10 cloves garlic
1 Tablespoon (15 mL) salt
1 Tablespoon (15 mL) turmeric
1 Tablespoon (15 mL) garam masala
1/4 cup (59 mL) vegetable or canola oil
1 cup (237 mL) plain yogurt (fat, low-fat, or non-fat)
1 Tablespoon (15 mL) red chili powder
1 cup (237 mL) dry methi (fenugreek) leaves
1 cinnamon stick, 2-4 inches (5 – 10 cm) long
4 green cardamom pods
4 cloves
4-6 green Thai, Serrano or cayenne chilies, cut lengthwise
1/2 cup (118 mL) fresh cilantro, chopped
1/2 cup (118 mL) boiling water (optional)

Directions:
Put chicken in slow cooker. If frozen, make sure the meat is thoroughly defrosted before using. You never want to use frozen foods in a slow cooker, because it takes too long to raise the heat to an appropriate level for safe, bacteria-free cooking. In a food processor grind onion, tomato, ginger, garlic, salt, and turmeric. Be patient. This may take a few minutes. You want the paste to be as smooth as possible. In a bowl, whisk together above paste, garam masala, oil, yogurt, red chili powder, and methi. Pour into slow cooker over the chicken. Add cinnamon stick, cardamom pods, cloves and chilies. Mix gently. Cook on low for 8 hours. Add water towards the end of the cooking process only if you want more broth with your chicken. Garnish with cilantro. Remove whole spices and serve over bed of Basmati/brown rice or with roti/naan.