ROOKIE RASOIYA - Easy, Healthy, and Modern Indian Recipes for Beginners
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Sweet Treats:  Cinnamon Brown Sugar Besan Laddoos

10/21/2014

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Diwali, "the festival of lights," is one of the most important Hindu holidays.  Every year it falls on a different date sometime between October and November because the date is calculated based on the Hindu calendar.  Diwali is a celebratory time when people light candles and firecrackers, clean and decorate their homes, buy and wear new clothing, buy and give presents, and enjoy feasts of food.  Of course, as with all holidays, eating sweets is a big part of celebrating Diwali!  This year I decided to take a traditional Indian sweet and put a spin on it with American fall flavors.
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Laddoo is a traditional spherical-shaped Indian sweet.  Laddoos are generally made of some combination of flour, ghee (butter), and sugar.  Often other ingredients are also added to the mixture, such as spices, raisins, and nuts.

One of my favorite types of laddoo is a Besan Laddoo.  Besan is flour made from chickpeas (bonus!  these laddoos are gluten-free!) which is easily found in any Indian store or
most grocery stores.  I have very vivid memories of being a little girl and eating besan laddoos made fresh by my mother and grandmother in the dining room of our house; I have always loved the nutty taste and smooth texture of a besan laddoo.  In lieu of traditional Indian spices, however, I decided to update the besan laddoo with a beloved American flavor combination--cinnamon and brown sugar!   

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A Touch of Kerala:  Tamarind Coconut Milk Curry

10/17/2014

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Today was an incredibly grey and rainy day--to the point where we had a tornado warning and I had to hide in a stairwell for 15 minutes--which made me want to cook something comforting.  I had a few vegetables from the farmer's market and decided to combine them with chicken to create a curry dish that I could just eat with a spoon.  I can't overstate how perfect this dish was on such a gloomy day!
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The base of the curry is a combination of coconut milk and tamarind.  The two ingredients work perfectly together:  the rich creaminess of the coconut milk is balanced out by the sour and tangy taste of tamarind.  The combination of coconut milk and tamarind is popular in Kerala, a coastal state in southern India.  Fish is eaten frequently in Kerala because it borders the sea, but I chose to use chicken this time.  You can easily make this a vegetarian/vegan dish too--just omit the chicken and add more vegetables!

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    Exploring Indian cuisine and trying to learn the recipes of my family. I hope to help and inspire others along the way.

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