Nirmala's Kitchen

Stuffed Acorn Squash Soup with Bacon and Curry

nirmala — Sat, 22 Oct 2011 21:59:28 +0000

Serves 2

Ingredients:

2 round acorn squash (about the size of large grapefruits)

Extra-virgin oil for brushing, plus 1 tsp

Sea salt

Fresh ground black pepper

2 strips bacon, finely chopped

2 small shallots, thinly sliced

1 tsp ground Nirmala’s Kitchen Madras Curry

1 tsp ground Nirmala’s Kitchen Cumin

1½ cups low-sodium vegetable or chicken stock

½ cup canned unsweetened coconut milk

Two 3-inch square pieces toast

2 oz shredded Monterey Jack cheese

2 tsp freshly grated Parmesan cheese

Directions

1. Preheat oven to 325°F.

2. Cut off tops of the squash about 1 inch from stem end and reserve. Scoop out seeds and discard. Cut a very thin slice off bottoms of squash to create a stable base. Using a small paring knife, cut about ¼ inch of the flesh from the perimeter of the insides of the top so that the opening is a bit wider. (Do not trim the outer skin of the squash or the lids will not have a snug fit.) Brush the insides of the squash and the flesh side of the lid with olive oil. Season with salt and pepper.

3. Arrange squash bowls, with tops alongside, stem-ends up, in a large lightly greased baking pan. Bake for 30 minutes. Remove from the oven, and set the pan with squash aside.

4. Increase the oven temperature to broil.

5. Meanwhile, in a saucepan, heat 1 tsp olive oil over medium-high heat. Add bacon and cook until crisp. Reduce heat to low, add the shallots, curry powder, and cumin, and cook for about 1 minute, stirring constantly. Add the stock and coconut milk, and season with salt and pepper. Simmer for 8–10 minutes.

6. Ladle the hot soup into the squash; don’t fill to the rim. Top each with the toast, and sprinkle with the cheeses. Transfer to the broiler and cook until the cheese is bubbly and brown, about 3 minutes. Serve immediately, each topped with a lid.

Note Squash flesh shrinks during baking; if any holes forms, still serve the soup in the squash but set them in soup bowls.

Japanese Matcha Green Tea Ice Cream

nirmala — Wed, 27 Jul 2011 02:24:20 +0000

Serves 4

Ingredients:

1 ½ cups whole milk
1 ½ cups heavy cream
5 large egg yolks
½ cup sugar
1/8 teaspoon salt
1 tablespoon Nirmala’s Kitchen Matcha Green Tea Powder

Directions

In a medium saucepan, heat the milk and cream over medium heat until small bubbles appear. Immediately remove from heat and set aside. Do not allow mixture to boil.
In a medium bowl, beat the egg yolks and gradually whisk in the sugar and salt. Continue whisking for 3 minutes. Temper the eggs to prevent scalding them by slowly whisking in a few tablespoons of the warm milk and cream mixture. Continue to pour in the remaining milk and cream mixture while continuously whisking, making sure that no lumps form.
Return mixture to saucepan and cook over low heat, stirring frequently. As soon as the mixture thickens (it should coat the back of a spoon), about 10 minutes, remove from heat and set aside.
In a small bowl, whisk the matcha with ¼ cup hot water until dissolved, then pour it into the custard, whisking to combine. Pour the mixture through a sieve into a large bowl. Cover with a clean kitchen towel and allow to cool to room temperature.
Pour the custard mixture into an ice-cream maker, and freeze according to manufacturer’s instructions. If you do not have an ice cream maker, pour the mixture into an airtight container and freeze until set, about 2 + ½ to 3 hours. Remove from the container and cut into 3-inch pieces. Place in a food processor and process until smooth. Return to airtight container and freeze again. Repeat the freezing and chopping process 2 to 3 times until a smooth consistency is reached.

Make ahead tip: The ice cream can be made up to a week ahead, and frozen in an airtight container.

Recipe and image courtesy of In Nirmala’s Kitchen- http://www.nirmalaskitchen.com/books/in-nirmalas-kitchen/#photos

hello

nirmala — Wed, 25 May 2011 23:45:13 +0000

Welcome to the new look of Nirmala’s Kitchen! You’ll find great recipes and menus inspired by my travels and bursting with wellness and lifestyle secrets, and of course, online shopping. I’ll be posting regular updates about the happenings at my farm and my adventures across the globe. Keep checking back as we’ve got lots of exciting things in store for you. Have fun navigating the new site! And if you have questions or comments,

Engage, Educate and Inspire.

nirmala — Tue, 24 May 2011 23:45:35 +0000

There is always a point of beginning—a place where passion grows, beauty shines and a country is defined. Here’s a great way to learn why your travel choice matters and how you can be the change.

Nirmala’s Diary Excerpt-Journey to Tiger’s Nest, The Kingdom of Bhutan

“Bhutan, the locals refer to this place as the land of the Thunder Dragon. I can see why as it possess a mystical transcendent tranquility. I am nestled on a granite ledge, my halfway point to the Taktsang Monastery over 10,000 feet above sea level. The clouds hurried, blanketing me at times like a clothes-line of fresh laundered sheets. Whitewashed chortens, the ubiquitous Buddhist monuments, dotted the distant landscape, while luminous rice terraces cascaded down the slopes. I glance at a black spiny mosquito as it sings and dances its way onto my wheat-colored calf. I surrender to its painless bite and gaze while it fills its abdomen plump with my blood. The stir of a Himalayan Red Fox lures me out of the mosquito’s trance, as I ascend the conifer and rhododendron forest festooned with Spanish moss and vines of passion fruit toward Tiger’s Nest…”

The remote mountain kingdom of Bhutan is one of the world’s most insular countries I have traveled to. Its capital, Thimphu, doesn’t even have a single traffic light, and the sale of tobacco is forbidden. Its main airport is in Paro, and landing is an adventure by itself, as there is no traffic control tower and nature is the only guide in landing a plane. The landlocked kingdom lies in the eastern Himalayas, between Tibet to the north and the Indian terror ties of West Bengal and Assam to the south and east, and Sikkim to the west. Its current population is approximately 700,000, mostly with a Tibetan Buddhist heritage. Its temples and monasteries are in rugged mountain terrain, where dirt roads still exist and in some areas, horses, donkeys and yaks are the most common modes of transport.

Don’t Miss:
In Thimphu you can safely wander and appreciate the location of the monasteries and forts that reflect the deep cultural heritage of this remarkable Buddhist kingdom. For a more adventurous trip, one can make a visit to the Taktsang Monastery, famously known as Tiger’s Nest located in the Paro Valley.

The monastery is one of the most venerated places of pilgrimage in the Himalayas. Legend has it, that Padmasambhava (Guru Rinpoche) flew to this location from Khenpajong, Tibet, on the back of a tigress.
The Guru Rinpoche meditated for three months sometime in the 8th Century. The Taktsang Monastery was built in the 16th Century, and since then has become the cultural icon of Bhutan. Like all great buildings should be, the spectacular architecture in such an improbable location gloriously exceeds all expectations.

The dish:
While red and white rice is the staple, typical Bhutanese meals are characterized by the hot chili pepper and cheese; made mostly from cows’ and yaks’ milk. These ingredients are used in what is considered the national dish—Aema Datsi (which literally means chili and cheese). Most dishes are lavishly spiced with chilies, and throughout the valley, you can see them drying on rooftops in the sun. This main dish has spun into numerous variations: Kewa Datsi (potato and cheese), like scalloped potatoes or Shamu Datsi (mushroom and cheese).

Minced meat or cheese Momos, along with a cup of Suja (butter tea), are favorites among the locals. There is also my favorite, a local brew called Arra, distilled from rice, barley or wheat; it’s good for cold nights.

Planning your trip:
Making informed choices before and during your trip is the single most important thing you can do to become a responsible traveler. The Internet, as your tool, will provide a wealth of information.

When choosing your hotel, airline, tour operator or other service providers, select ones that have good sustainability practices. Look for information on the company’s environmental initiatives; strategies to save energy and minimize waste; and involvement in a sustainable tourism certification program.

Wear comfortable walking or hiking footwear.
Use public transportation (rented bicycles, bus, train etc.) and alternative modes of transportation (walking, non-motorized vehicles, horses, camels, yaks, donkeys) as much as possible. It’s a more sustainable way to get around, and a healthier and more enjoyable way to get to know the place you are visiting.

Be respectful of the locals’ privacy. Ask permission before entering sacred places, homes or private land. Don’t snap pictures or take videotapes without first asking permission.

Never buy products made from protected or endangered animals.

Nirmala launches new look- June, 2011

nirmala — Sat, 23 Apr 2011 00:30:24 +0000

Coming Soon…

Lamb Biryani

nirmala — Wed, 02 Mar 2011 18:58:55 +0000

Serves 2

Ingredients:

1 lb. lamb cut into two-inch pieces
2 Tbsp. Nirmala’s Kitchen Kashmiri Masala 
2 tsp. Nirmala’s Kitchen Kerala Ground Cumin
2 Tbsp. ghee or oil, plus more
1 large onion, sliced 
2 garlic cloves, finely chopped 
1 Tbsp. finely grated fresh ginger 
1 ½ cups Nirmala’s Kitchen Basmati Spiced Rice 
½ cup plain yogurt
¼ tsp. Nirmala’s Kitchen Kashmiri Saffron
3 cups warm chicken stock
Salt to taste

Directions:

Pre-heat oven to 375F.
Put the lamb in a large bowl with the masala, cumin and toss to coat the lamb in the spices.
In a large heavy bottom oven proof pan (make sure the pan has a tight-fitting lid) heat 1 tbsp of the ghee over medium heat, add the lamb in batches and cook, stirring occasionally, for 3-4 minutes until browned all over, adding a little more ghee if necessary. Remove and set aside.
Add the remaining ghee, onion, garlic and ginger to the pan and cook over medium heat until the onion is soft and pale golden.
Add the rice and yogurt, stir together and cook for 1 minute. Add the pieces of lamb, tucking them under the rice.
Add the saffron to the warm stock and carefully pour in. Cover with tight-fitting lid and transfer to oven and bake for 35-45 minutes.
Remove from oven and let rest covered for 5 minutes, season with salt to taste and serve immediately.

Seafood Paella

nirmala — Tue, 22 Feb 2011 15:51:53 +0000

Serves: 8

Ingredients:

5 cups vegetable broth
¼ tsp. Nirmala’s Kitchen Saffron
3 Tbsp. olive oil
1 lb. monkfish or other firm white fish fillets, cut into 1-inch pieces
16 peeled and deveined jumbo shrimp (about 1 pound)
2 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup canned diced tomatoes
2 Tbsp. Nirmala’s Kitchen South African Peri- Peri
3 garlic cloves, minced
3 cups uncooked Arborio rice or other short-grain rice
1 cup frozen green peas
16 little neck clams
1 (7 oz.) jar sliced pimento, drained
2 Tbsp. fresh lemon juice

Directions:

Combine broth with saffron in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
Heat oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; saute 1 minute. (The seafood mixture will not be cooked through.)
Remove seafood mixture from pan, and keep warm.
Add onion and bell pepper to pan, and saute 5 minutes. Add the tomatoes, Peri-Peri and garlic; cook 5 minutes. Add rice and cook 1 minute, stirring constantly. Stir in broth and peas with pinch of salt. Bring to a low boil and cook 10 minutes, stirring frequently.
Add clams to pan, nestling them into the rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir the seafood mixture into the rice mixture. Arrange pimento slices on top of rice mixture; cook 5 minutes. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes before serving.

Peruvian Aji Pan-Roasted Salmon

nirmala — Tue, 22 Feb 2011 15:51:34 +0000

Serves 4

Ingredients:

1 tsp. sea salt
1 ½ Tbsp. Nirmala’s Kitchen Peruvian Aji Spice Blend
4 salmon fillets
1 Tbsp. vegetable oil

Directions:

Sprinkle salt and Aji spice blend to coat both sides of salmon.
Heat the oil in a large skillet over medium-high heat. Cook the salmon for 3 minutes on each side (this will smoke up your kitchen), or until fish flakes easily with fork.
Serve on a bed of mashed potatoes, layered with Quinoa Apple Salad, and topped with salmon steaks.

Venezuelan Avocado Dipping Sauce

nirmala — Tue, 22 Feb 2011 15:51:03 +0000

Makes about 1-¼ cups

Ingredients:

2 ripe avocadoes (about 1-½ lb. total, cut into chunks)
½ cup sour cream
2 Tbsp. mayonnaises
2 Tbsp. fresh lime juice
2 tsp. Nirmala’s Kitchen Piment D’Espelette
½ tsp. Nirmala’s Kitchen Gurande Fleur De Sel with Piment D’Espelette

Directions

Combine all ingredients in a food processor and blend until smooth; add more salt if desired. Serve immediately.

Caraway and Corn Beef Stuffed Squash

nirmala — Tue, 22 Feb 2011 15:50:39 +0000

Serves 4

Ingredients:

2 large yellow summer squash
2 tsp. butter
4 oz. corned beef, chopped
¼ cup finely chopped white onion
¼ cup finely chopped celery
1 tsp. Nirmala’s Kitchen Peruvian Aji spice blend
½ cup panko bread crumbs
¼ cup finely shredded sharp Cheddar cheese
1 tsp. Nirmala’s Kitchen Caraway Seeds
Sea Salt to taste
Fresh thyme to garnish

Directions:

Coat baking dish with nonstick cooking spray.
Preheat grill to medium heat. Meanwhile, cut squash lengthwise into halves. With spoon, scoop out pulp, leaving at least a ½-inch shell; set aside. Coarsely chop pulp.
In medium skillet over medium heat, add butter, corned beef and cook until lightly browned. Add onion, celery and Aji spices; cook and stir for about 2 minutes. Stir in squash pulp; cook and stir another minute. Remove from heat; set aside.
Stir in bread crumbs, cheese and caraway seeds. Spoon filling evenly into squash shells, press lightly. Place on baking dish. Grill covered for 7-10 minutes, or until squash is tender and filling is hot.