Posted on 06/11/2010 at 04:22 PM by Madhu Gadia
I just got back after spending a long weekend with my sisters in Santa Barbara, California. On my flight, I met a man who was meeting his brothers in Vancouver for brothers’ weekend and friends who were going to Arizona for a friends’ weekend. They were easy to spot, as they smiled ear to ear and were anxious to share their trips. My sisters and I have a sisters’ weekend every other year. We pick exotic places but have the most fun just laughing, sharing, and yes crying. It’s the best therapy session with a healthy dose of TLC (tender loving care). I hope you also take the time and get away with your friends or siblings. It always takes effort to plan and find time but in my experience, totally worth it!
March is National Nutrition Month, an annual education and information campaign sponsored by the American Dietetic Association (ADA). The 2010 theme is “Nutrition from the Ground Up,” a return to basics. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. A return to basics means choosing more fruits, vegetables, whole grains, nuts, and beans to create a healthful eating plan.
Cooking Demos and Classes: I have been teaching Indian cooking classes for several years to home cooks and chefs. The attendees are always amazed at how easy Indian cooking is as they become more familiar with the ingredients and methods of preparation. I recently taught a cooking class in Des Moines, Iowa at the Kitchen Collage and will be doing a cooking demo at Wheatsfield Co-Op in Ames, Iowa on March 9th at 7 pm. If you’re near Ames please drop by. For more information go to cooking classes.
March Recipes: As we finally begin to thaw from this horrendously cold winter, salads and lighter meals are starting to sound appetizing. Salad, per se, is not typically part of an Indian meal. That’s not to say that raw vegetables are not commonplace. In fact, a few pieces of cucumber, tomato, onion, and radish often grace the dinner table as they add crunch and freshness to the meal. Nevertheless, salads with an Indian twist are increasingly popular and you’ll find some wonderful salads in both of my books. This month, I have picked three salads that I hope you will enjoy.
Last year when I was cooking for the India Cultural Association of Central Iowa’s Annual Food Fair, I prepared the Sprouted Mung Salad and we served it as an appetizer. It takes a little advance preparation as it requires sprouting the mung beans. The day I had my book signing at the Wheatsfield Co-Op, the chef at the deli made the Cabbage-Peanut Salad. Both of these salads were an instant success. The Stir-Fried Salad is from the New Indian Home Cooking. This simple and delicious recipe is flash-cooked to bring out the flavor of the vegetables and is lightly seasoned with black pepper. Serve any of these colorful salads with soups, sandwiches, pasta or an Indian meal.
Sprouted Mung Salad (Ankurit Mung Salad)
Cabbage-Peanut Salad (Bund Gobhi-Mungfali Salad)
Stir-Fried Salad (Phul Gobhi Salad)
Happy and Healthy Cooking!
Refer Me and Earn Up to $200: Do you know an event planner or wellness coordinator in your organization or community who hires health-related speakers? If you connect me to a person who books me to speak, I’ll pay you $200 (or an equal donation to your favorite charity)! Speaking topics and flyer.
Or, ask a cooking school to invite me to teach an Indian cooking class in your area. If you connect me to a person who books me for a cooking class, you can attend the class for free (I will pay your registration to the class). More information on cooking classes.