Greetings to all of you! To continue my Jessie-is-in-China Awesome Guest Post Series (JCAGPS … juh-kag-pis?), I am thrilled to introduce Ameena of Fancy That … Fancy This! I’ve been reading Ameena’s blog for a while now and I’m ALWAYS laughing by the time I finish her posts. Check our her blog for the latest adventures with her husband and daughter, often involving good books and delicious food! Thanks for stepping in, Ameena! 🙂
The Wonderful World of Masalas
Hello All…I blog about my attempts at being a good mother, wife, cook, and writer over at Fancy That … Fancy This. I am a big fan of The Happiness in Health and I am honored to be able to do a guest post for a sweet, kind person like Jessie. I am very impressed with Jessie’s commitment to eating properly at such a young age and I am sad to admit that unlike her I haven’t always been the healthiest eater.
Not too long ago I had a terrible habit of eating 6-7 brownie bites every single night! But thanks to my 5-year-old, my metabolism, my patience, and my free-time (among other things) are no longer what they used to be. So after my daughter was born I quickly realized that my choices were A. continue to overdose on sugar and gain tons of weight, or B. drop the brownies like a bad habit. Obviously I chose the latter and I am proud to say I haven’t looked back.
I am older now, and a tiny bit wiser, and so while Jessie enjoys life in China and we pretend not to be jealous of her amazing trip, I would love to share an easy and healthy recipe from a country not too far from where she is – India.
Growing up half-Indian was anything but a picnic. But I have to say that despite the strict father, the crazy Indian relatives, and the extremely uncomfortable clothes, the best thing about being Indian is the awesome and (mostly healthy) food.
Despite my mother’s continuous pleas throughout my teens that I learn to cook like a “good Indian wife should,” I’ve only recently started venturing into the wonderful world of masalas. And now that I have, I’ve quickly realized that Indian food doesn’t have to be difficult, as evidenced by this simple vegetarian recipe that takes about 20 minutes from start to finish.
Quick Indian-Style Mushrooms
8 oz. mushrooms (I used Cremini)
1 tablespoon tomato paste
2 tablespoons olive oil
1/2 onion, chopped
2 cloves of garlic, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 cup water
2 tablespoons fresh cilantro
1. Wipe the mushrooms with a damp cloth and slice thinly.
2. Heat the oil over medium heat, add the onion, and stir occasionally for 5 minutes. Add the garlic and stir another 2 minutes.
3. Add the spices and stir for another minute.
4. Add the mushrooms, salt, and tomato paste and combine well.
5. Reduce the heat to low, add the water, and cover for 5-7 minutes, stirring occasionally.
6. Sprinkle with cilantro, serve over rice or quinoa, and top with yogurt and mango chutney.
If a person as challenged in the kitchen as me can handle this meal, you can do it too. So whenever you need an “Indian fix” give this recipe a try…I promise you won’t be disappointed!
Thanks for the delicious recipe, Ameena! I’ve been intimidated by Indian food in the past because the dishes seem so complicated, but this recipe is proof that cooking Indian food does not have to be difficult. I think I’ve just been inspired to try making more Indian dishes 🙂
Q: Have you ever tried cooking Indian food? If so, what is your favorite Indian dish to make?