Having diabetes does not mean that we have to give up the joys of trying new or different cuisines. I can still remember dinners at my aunt’s home when the roast beef and Yorkshire pudding were served to all of us, and my "poor diabetic" uncle was served his poached chicken breast, steamed potato, and vegetables, albeit, on a sliver tray. No wonder, he was always in a bad mood.
We decided long ago that we would not let that happen in our families, and dear readers, to that end, we want to share with you a most wonderful collection of recipes which will introduce you to a way of cooking which pleases the eye with its color and entices the palate with the aromas. Real Indian cooking would be difficult in a western kitchen because our cultures are very different as our utensils and kitchens, but with a little detective work you can obtain the spices and embark on an exciting trip to a county’s cuisine which will waken you a whole new way of enjoying food. So read on and try these meals and recipes. Before you know it you’ll be as hooked as we are on this glorious way of combining foods and the aromas of the India.
Our first menu combines lamb and the ubiquitous basmati rice of the region with an eggplant and yogurt dish. The heat of the lamb combines with the coolness and spices of the yogurt based eggplant dish to make a memorable symphony of tastes. For dessert we use the mango and pistachio nut that are omnipresent in India, and cool the palpate with a bit of frozen yogurt. Buying lean lamb is the clue the tenderness of this dish. Ask the butcher to cut a steak from the leg of lamb and remove any trace of fat. These steaks are available in most markets year round. Note that we have used two chile peppers in this recipe. Feel free to cut this in half or add more depending on your ability to handle heat.
(for the recipes, click on The Recipes or click on the individual recipe above)
Our second menu is vegetarian one once again calling for basmati rice. This time we make a sweet pilau with cauliflower and contrast it with a hot and cold salad of fresh tomato, cucumbers, and radishes topped with yogurt. For dessert we make a frozen banana ice-cream.
(for the recipes, click on The Recipes or click on the individual recipe above)
Our Persian friend, Parvine, spends almost as much time cooking Indian food as she does Persian or American. Her recipe for Indian Lemon Chicken is a particular favorite of mine, full of fresh ginger and cilantro (fresh coriander). Cilantro is a ‘love’ or ‘hate’ herb -- if you, or someone in your family, doesn’t like its flavor, substitute fresh flat-leaf parsley or chopped fresh mint. Basmati rice is almost a prerequisite to serve with Indian food. For this meal, I suggest adding a single star anise to the cooking liquid, otherwise following the package directions of the rice. Alongside there’s a colorful orange and carrot salad that serves as a salad and side-dish vegetable, typical of Indian meals. If blood oranges are in the stores, by all means use them for their dramatic red flesh. Otherwise, use Navel or Valencia. A refreshing mango mousse end the meal.
(for the recipes, click on The Recipes or click on the individual recipe above)
Our last meal is inspired by the spices and other cooking ingredients of Goa on the southern coast of India -- chunky pieces of lean pork simmered in a spicy vindaloo gravy made with chiles, garam masala, garlic, and vinegar. The word vindaloo come from the combination of vin (vinegar) and aloo from albo (Portuguese for garlic). It was with the Portuguese that the merchants of Goa traded garlic for garam masala spices in the 16th and 17th centuries. Goa Vindaloo is always made with pork. With the dish we again suggest basmati rice and since the dish is quite spicy, although not searing hot, a cooling Cucumber Raita. Dessert is refreshing, served Indian style. By the way, are you aware that the black seeds of papaya are edible -- in fact, a delicious salad dressing is made from papaya seeds in our own Hawaiian Islands. Here in Texas, I can buy both yellow-fleshed and pink-fleshed papayas. If you can, buy one of each. Otherwise, use just the more common yellow-fleshed.
(for the recipes, click on The Recipes or click on the individual recipe above)
