tag:blogger.com,1999:blog-68910658485607641412024-02-06T22:58:50.488-07:00Karma ChefKarma Chefs are culinary voyagers who believe cooking is a soul-liberating journey. Unlike Culinary Voyeurs (a very different breed) who watch cooking shows, have fancy gadgets, but don't cook, Karma Chefs are eager to embark on a culinary adventure. They sail to exotic lands, uncharted and alone, guided only by the Spice Wind and arrive at unknown destinations with recipes to share and stories to tell.Chef Wannabehttp://www.blogger.com/profile/02222147424854321478noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-6891065848560764141.post-61261453148047544942012-01-23T20:05:00.000-07:002012-01-23T20:05:57.294-07:00Sprouted Mung Masala Daal
Anitra came by with her friend Sylvie and we COOKED and ate and laughed and shared! Here is Sylvia's email. (She is a writer you can tell) Scroll down to see the Mung Recipe. It's delicious!!
This was the thali-style meal Anitra, Sylvia and me shared that day. Rice,yogurt, carrot relish, Mung Daal, lemonpickle and leftover spicy eggplant!!
"Cooking with Shonawas more of a dance with food.Chef Wannabehttp://www.blogger.com/profile/02222147424854321478noreply@blogger.com0tag:blogger.com,1999:blog-6891065848560764141.post-73963782696365442392011-01-10T14:49:00.002-07:002011-01-10T14:54:00.486-07:00My feedback!Well, I was lucky enough to try out a few of Shona's special kits to help idiots in the kitchen like me make indian food like a pro. I tried the Green Chicken Korma, Keema and Chicken Tikka Masala.The green chicken korma was the absolute best thing! My family loved it, and it was really easy to put everything together. The little packets of garlic/ginger/chili paste and the green paste made it Nancyhttp://www.blogger.com/profile/10021328304062780726noreply@blogger.com0tag:blogger.com,1999:blog-6891065848560764141.post-12369615290401701152010-11-01T17:38:00.001-07:002010-11-03T19:30:19.592-07:00Oh the joys of an Indian Thali!
Traditional welcome at Thali Restaurant
Water Boy
Gleaming thali with katooris (bowls)
Traditional Indian thali meal
Paan
We had a traditional Gujrati thali yesterday at the Rajdhani Thali Restaurant at Value Mall here in Whitefield Bangalore. Known as a "thali place" with 72 different rotating menus with 22,464 delicacies from Gujarat and Rajasthan, the meal was truly heavenly: a Chef Wannabehttp://www.blogger.com/profile/02222147424854321478noreply@blogger.com0tag:blogger.com,1999:blog-6891065848560764141.post-5140188817408830942010-10-12T14:11:00.022-07:002010-10-14T17:10:50.368-07:00The Green Chicken Korma Caper“Six hours! To cook dinner!” My spouse alleged.No communication, obviously, because I'm still not certain what he's accusing me of. I wanted to say something like "I've been to a opium den of spices." or "I was having an illicit affair massaging a Kale salad." But it is best not to antagonize one in a tenuous mood.“Did you miss me?” I asked, knowing full well he never admit anything a kin to thatanitrahttp://www.blogger.com/profile/06273181184408113726noreply@blogger.com1tag:blogger.com,1999:blog-6891065848560764141.post-35944790398742726402010-10-06T21:47:00.002-07:002010-10-06T21:57:55.827-07:00Keema Masala...mmmm good !Hey Karma Chef ~Tonight I was tight on time, had your spices and recipe for Keema Masala, so went to the pantry for tomato paste and found diced tomatoes instead, substituted and worked great (only due to your spices). I used 1 lb of ground beef (instead of 2 lbs) followed the recipe, except for the water because the can of 14.5 oz tomatoes had the liquid. I used all the spices for the 2 lb. Linda riding in AZhttp://www.blogger.com/profile/16056227238338966379noreply@blogger.com1tag:blogger.com,1999:blog-6891065848560764141.post-19283263781711135752010-09-22T21:08:00.004-07:002010-09-23T15:11:10.865-07:00Channa Masala (Spiced Garbanzo)
Channa Masala is traditionally eaten
with Tortilla (Trader Joe's Truly
Handmade Wheat Tortilla works well)
and a Raita (Indian Yogurt Relish)
1 Tablespoon KarmaChef Tikka Spice (#1)1/2 Tablespoon KarmaChef Garam Masala (#2)1 Tablespoon KarmaChef Oginga paste (#5)2 Tablespoon tomato paste(Make a paste of above ingredients - keep aside)
3 Cups cooked Garbanzo beans (or two cansChef Wannabehttp://www.blogger.com/profile/02222147424854321478noreply@blogger.com0tag:blogger.com,1999:blog-6891065848560764141.post-51636517024376093752010-09-21T21:16:00.002-07:002010-09-21T21:28:41.908-07:00Green Chicken Korma recipe-awesome!!Hey Karma Chef ~Just made your Green Chicken Korma for my family. It was a hit! The kit had everything that was needed for an easy prepared meal. Just marinaded for 2 hrs before - nice flavors - very good.Hint for first timers - ask for a 4 level spice - Karma Chef made me a 3 level and it could have been a little spicier :) Note, her recipe noted to add marinated chicken, I wasn't sure if Linda riding in AZhttp://www.blogger.com/profile/16056227238338966379noreply@blogger.com1tag:blogger.com,1999:blog-6891065848560764141.post-82748972446845466102010-09-20T15:14:00.006-07:002010-09-20T15:37:19.831-07:00A New World of Exotic Spices!Hi everyone,You wouldn't believe the fun I've been having lately finding recipe homes for Karma Chef's spice blends...I am in spice heaven! Asked if I had any photos of me cooking, I could only find one among our thousands of photographs, and it is surely a dead give-away that it's been very difficult to catch me in the act of cooking throughout my life. That is, until Karma Chef came onto the RetroGalhttp://www.blogger.com/profile/10914121141336156547noreply@blogger.com1tag:blogger.com,1999:blog-6891065848560764141.post-59523158686478808112010-09-14T13:21:00.000-07:002010-09-14T13:21:09.487-07:00How to posh up a mangoYou can slice it or dice it or posh it up. Got some great mangoes at the Asian grocery a few days ago (if you buy mangoes in the US look for the 'Kent' brand. You can't go wrong) We saw mango served like this in Kenya. I have a to-die-for kale and mango salad recipe from Michelle Vezey which I will be posting soon. Michelle (being the very sweet, modest person she is) will vehemently deny and sayChef Wannabehttp://www.blogger.com/profile/02222147424854321478noreply@blogger.com0tag:blogger.com,1999:blog-6891065848560764141.post-90685739868367105672010-08-30T16:27:00.005-07:002010-09-14T12:58:20.686-07:00Green Chicken KormaPics above are from Duncan & Antonella, my first guineapigs for the Green Chicken Korma Kit I am testing. I have given out a few more kits to other. Waiting for feedback.
This one is from Tom & Michelle Vezey - beautiful presentation! See their feedback in the comment section. The green salad is a fabulous kale, mango and pistachio recipe that Michelle shared with me, that deserves its Chef Wannabehttp://www.blogger.com/profile/02222147424854321478noreply@blogger.com3tag:blogger.com,1999:blog-6891065848560764141.post-44738233117210866972010-07-01T11:42:00.008-07:002010-07-01T14:20:57.433-07:00Quick & Dirty Salsa
This is a ‘cheater’s recipe’ (who cares if it tastes good, anyway) with a store-bought starter salsa base, fresh veggies and Karma Chef Raita Seasoning (I use this spice for my Indian yogurt relish – but it works fabulously for salsa)I am told this is the world’s best salsa by many, many people, and here is the recipe by popular demand. Get your free sample of Karma Chef Raita Spice and make Chef Wannabehttp://www.blogger.com/profile/02222147424854321478noreply@blogger.com0tag:blogger.com,1999:blog-6891065848560764141.post-73491530922601271712010-06-28T13:38:00.008-07:002010-07-01T14:17:20.952-07:00Indian-style Chilli Con Carne
Made with Karma Chef Garam Masala!
Garam Masala literally translated means ‘hot spice’. It is a delicate combination of spices that warm the body – such as cinnamon, pepper, cardamom and cloves among others. Master Chefs have their own special recipes. Garam Masala should be made fresh in small batches because it loses its flavor after a couple of months. Typically Garam Masala is used to Chef Wannabehttp://www.blogger.com/profile/02222147424854321478noreply@blogger.com0tag:blogger.com,1999:blog-6891065848560764141.post-86193971827014548042010-06-15T17:16:00.029-07:002010-07-01T12:06:08.765-07:00Singh's Farm(top) Writer friend Bill Butler working hard (or hardly working) at Singh's farm (bottom) Heirloom Restaurant chef's offer free sampling.Saturday morning at Singh’s Farm.For the unenlightened – Singh’s Farm is the best kept secret of Scottsdale. Just east of Thomas Road and the 101, located on the Indian reservation, it is a working farm open to the public only on Saturdays between 8 and 2 Chef Wannabehttp://www.blogger.com/profile/02222147424854321478noreply@blogger.com0tag:blogger.com,1999:blog-6891065848560764141.post-10588106171082825082010-04-07T19:41:00.009-07:002010-04-07T19:51:44.194-07:00North Indian DinnerSeen in this picture, from left to right is Mystery Woman (I have been sworn not to divulge her identity – and no it’s not Angelina Jolie) Anne Coe (artist friend) Richard Nilson (AZ Republic Art Critic) and wife (Carole) Vinoo (standing) and Sid.Intimate dinner party with fun folks last saturday--old and new friends. Traditional north Indian fare: Potato cakes, chutneys, papadum for starters; Chef Wannabehttp://www.blogger.com/profile/02222147424854321478noreply@blogger.com0tag:blogger.com,1999:blog-6891065848560764141.post-28259243287538649272010-03-25T12:22:00.016-07:002010-03-26T16:17:29.712-07:00Why is life sending me lemons?Pix above of lemon pickle, 4 weeks in its gestation. This jar used to be full. The lemons have shrunk.Seriously guys, I have lemons coming out the wazoo. Sharon Selund, my neighbor is the culprit. She drops off lemons at my doorstep. I use a lot of lemons in my cooking, but how much do I need? A truckload? I juice them up to freeze, cook with them, clean with them and in sheer madness, even stuckChef Wannabehttp://www.blogger.com/profile/02222147424854321478noreply@blogger.com1tag:blogger.com,1999:blog-6891065848560764141.post-26050555461298927282009-05-26T17:05:00.005-07:002009-05-26T17:13:22.499-07:00Green Chutney ConcentrateThis chutney is to die for. It is your best freezer buddy. I make big batches and freeze in thin sheets of Ziplocs. You can defrost and create on-the-spot miracle dishes that will make your friends swoon, I promise. Halve the quantity if you want to make a smaller batch. Here is my secret recipe.Cilantro coarsely chopped – 4 cupsMint coarsely chopped – 2 cupsThai Green chilies or jalapenos – Chef Wannabehttp://www.blogger.com/profile/02222147424854321478noreply@blogger.com0tag:blogger.com,1999:blog-6891065848560764141.post-55692242075001101852009-05-06T17:09:00.005-07:002010-07-01T13:21:42.311-07:00Ye old Mystery PotI believe pots have good karma. Any cooking utensil, loving used to cook and nourish, carries a rich energy. Lucky is the person who inherits it. I would not exchange my well-seasoned skillet for the most expensive, high tech cookware in the world. Money can’t buy soul and technology will never replace history. Think of Willie Nelson’s guitar…same thing.I was presented this mystery pot by the Chef Wannabehttp://www.blogger.com/profile/02222147424854321478noreply@blogger.com1tag:blogger.com,1999:blog-6891065848560764141.post-61342926786327538552009-04-30T14:55:00.007-07:002009-04-30T15:18:35.066-07:00New Spice Samplers!Here by popular demand - Three new spice samplers from KarmaChef!!(From left to right)*Indian Tumeric*Molee Spice Mix (contains Fennel, Corriander, Pepper, Cardamom and Cinnamon)*Extra Hot Indian Chilli PowderTo order email me: $4 for each 1oz sampler (plus shipping- approx $2). All spices are handmade in tiny batches!Chef Wannabehttp://www.blogger.com/profile/02222147424854321478noreply@blogger.com0tag:blogger.com,1999:blog-6891065848560764141.post-13694094066696261532009-04-30T14:37:00.009-07:002009-04-30T14:54:50.272-07:00Fish Molee (Kerela-style fish stew)Fish Molee, sometimes pronounced “moilee” is a delicately flavored fish stew from Kerala - the famous Spice Coast of India. It uses all fresh local ingredients including fish, coconut and whole spices like cardamoms, cloves, and peppercorn. Totally delicious!Serves 4-5Prep Checklist (top photo) :start at ’12 O’clock and go clockwiseOnion, Tomato Cillantro, Ginger/Garlic, Whole Garam Masala, GreenChef Wannabehttp://www.blogger.com/profile/02222147424854321478noreply@blogger.com0tag:blogger.com,1999:blog-6891065848560764141.post-17208672643693973822009-04-30T13:43:00.005-07:002009-04-30T13:50:02.174-07:00Molee at the Rowley’s!I was invited to cook for three wonderful foodies on 19th April, Sunday: Sharon, Donna, and Becky (the Rowley). Becky has beautiful old house and a finely equipped kitchen. You can tell she is a foodie, by the pots and utensils she owns! She has a rambunctious bat-faced puppy, cheeky parrots and two extremely large and serious tortoises. Donna asked if I had seen the tortoises and I said “Where?Chef Wannabehttp://www.blogger.com/profile/02222147424854321478noreply@blogger.com0tag:blogger.com,1999:blog-6891065848560764141.post-6468159300568107902008-08-06T14:16:00.006-07:002008-08-06T15:09:41.914-07:00Junglee Spice Free SamplerJunglee Spice is my latest madness. I created these 1 oz samplers and sent them off to foodie friends: chefs, wannabe chefs, food lovers and, folks who like to cook. I am waiting for feedback. I have been told Indian cooking is difficult – the spices are too foreign and nobody quite knows what to do with them. Junglee Spice is an all-in-one blend. Generally speaking I hate multi-purpose spices – Chef Wannabehttp://www.blogger.com/profile/02222147424854321478noreply@blogger.com1tag:blogger.com,1999:blog-6891065848560764141.post-5674709643049312792008-08-02T23:02:00.001-07:002008-08-02T23:04:11.928-07:00Blog Resurrected!I am back! It's been a crazy year. There are some exciting new developments which I will be posting soon. Stay tuned!Chef Wannabehttp://www.blogger.com/profile/02222147424854321478noreply@blogger.com0tag:blogger.com,1999:blog-6891065848560764141.post-32932546724276297602007-04-09T12:20:00.002-07:002008-08-05T14:15:51.509-07:00Karma Chef Cook-a-thon(This post will be updated with photos soon. I was so distracted I forgot to take them, but others did and I will get them to send them to me).Cook-a-thon last Saturday was a hoot and a half. Had the folks from the Phoenix Office of Arts & Culture over: mostly artists or the art-inclined, creative people and lovers of food and fun. I had warned them Indian cooking is not pretty - not “add a dash Chef Wannabehttp://www.blogger.com/profile/02222147424854321478noreply@blogger.com0tag:blogger.com,1999:blog-6891065848560764141.post-60887471224065530102007-04-01T14:38:00.000-07:002007-04-02T13:04:34.334-07:00The Ultimate Karma Chef - OmaOma, my mom was the ultimate Karma Chef - a culinary Queen, bold, curious and inventive. She was a sensational cook. Ask anyone in my family, and they will tell you stories about the food and fun times in Oma’s house. It was open table at all times: relatives, friends and friends of friends would pop by unannounced at mealtimes and there was always plenty to go around. Oma could augment a meal Chef Wannabehttp://www.blogger.com/profile/02222147424854321478noreply@blogger.com1tag:blogger.com,1999:blog-6891065848560764141.post-76844468195689061692007-03-30T15:08:00.000-07:002007-03-30T15:09:19.559-07:00Karma Chef Wisdom"There are people who strictly deprive themselves of each and every eatable, drinkable, and smokable which has in any way acquired a shady reputation. They pay this price for health. And health is all they get for it. How strange it is. It is like paying out your whole fortune for a cow that has gone dry." Mark TwainChef Wannabehttp://www.blogger.com/profile/02222147424854321478noreply@blogger.com0