(continued from Dec 9 blog post)

The poor man had never met so many relatives. Nor had he been what I consider so fortunate as to taste so many kinds of authentic home-made curries!

One of the most memorable aspects of that birthday celebration was, of course, the food. This was one of those Indian occasions where a wide variety of cultural delicacies was served. My Uncle Hubert, who was quite talented at making outstanding curries, volunteered to be in charge of the dinner. Uncle Hubert immediately called three of his old army buddies to assist him, along with my nephew Oliver.

They all showed up early on the morning of November 11th, my daughter’s birthday, and set out creating a commotion, banging and clanging pots and pans and utensils and ingredients, as they put together a makeshift kitchen in my grandmother’s backyard.

All day long one delicious smell after another drifted in from the backyard, until the guests began arriving and we transferred the food from the huge pots on the wood fires into serving bowls inside.

Some of the recipes for the food Uncle Hubert and his friends made that day are included in this book: Cumin Chicken, Saffron Flavored Rice Pilaf, Slow-Cooked Marinated Beef (a specialty of my grandfather’s when he was alive), Northeastern Indian Dal, Mint, Tomato and Cucumber Salad, and Daikon Salad. The food was authentic, delicious, and memorable, made from my uncle’s own favorite recipes, adjusted to fit the occasion.

My grandmother performed the ancestor blessings for my daughter’s future – the blessings for good health, peace, joy, prosperity, and abundance. Our culture considers these essential to a child’s future. My Uncle Roosevelt, as the honored Grand Uncle, added his blessings as well. My daughter probably received more blessings that day than most people get in a lifetime.

To this day my husband and I treasure our memories of that visit. We have passed them on to our daughter so she knows all about her First Birthday Indian Feast.

I have had so many people ask me for this recipe so I am going to post it here in my blog. This recipe creates 4 large servings but it can easily be made into 6 servings depending on how much you want to pile your plate with it.  Normally butter chicken has higher calories but this one is about 292 calories per serving and even less calorie content if split into 6 servings.

Hope you enjoy it!

Ingredients

• 1 lb skinless chicken breasts, cut into 1″ cubes
• salt – approx 1 tsp or to taste
• 1 tsp black pepper
• ½ tsp cayenne pepper
• lime juice (1 lime)
• ½ large red onion
• 3 cloves garlic
• 1″ piece fresh ginger, grated
• ½ cup non fat yogurt
• 1 tbsp garam masala
• ½ tsp cumin powder
• 1 tsp coriander powder
• ½ tsp turmeric
• 2 tbsp canola oil
• 1 6 oz can tomato paste
• 1 tbsp brown sugar
• 1 cup water
• 1 tbsp unsalted butter
• Cilantro (1/4 cup for garnish)

Directions

• Mix the chicken, salt, black pepper, cayenne pepper and lime juice in a bowl, cover and set aside in refrigerator.
• Chop onions, garlic, ginger and cilantro and set aside.
• Mix the yogurt, garam masala, cumin, coriander and turmeric and add to the chicken, mixing thoroughly. (Optional: you can marinade for one hour in refrigerator).
• Heat oil in frying pan on medium high heat. Add onions and fry until golden brown. Add ginger and garlic and fry for a couple of minutes.
• Add the marinated chicken and fry until all the ingredients are nicely mixed together (about 5 mins). Add tomato paste and water and cook for another 5 minutes until mixture is bubbly. Lower heat, cover and cook until chicken is tender and gravy is thick.
• In another pan, melt butter and pour it over the chicken. Sprinkle brown sugar over curry mixing gently and top off with chopped cilantro. Serve with basmati rice or naan.

4 Large Servings (292 calories per serving)

While I was in India last Oct, I was fortunate enough to be able to visit a farm that belonged to a friend of mine and asked him if we could dig up some turmeric root so I can take a picture for my blog and here it is.

Turmeric is a plant in the ginger family with an earthy, bitter flavor and a mustard-like smell. It is a root that is boiled, then dried, and finally ground into a yellow-orange powder to be used as a spice. Turmeric is the ingredient that gives curry dishes their yellow color.

On of the main components in Turmeric is Curcumin. This component has been found to have amazing healing properties. I have consolidated some highlights of Turmeric below from my upcoming book The Deity Diet. Stay tuned for the release date.

Turmeric as a healing spice has been found to do the following:
•    Produce bile that helps break down fats.
•    Detoxify the liver, and assist in blood circulation and purification.
•    Because of its antibacterial properties, used as an antiseptic for cuts and bruises.
•    Has anti-inflammatory properties and known to be effective as a pain reliever.
•    Assists in digestion and fights off intestinal parasites
•    Works as an anti-oxidant, and helps reduce cholesterol and fight arteriosclerosis.
•    Fluoride in turmeric is highly effective to strengthen teeth & prevent cavities.
•    Used as a beauty treatment by brides in India, known to enhance the complexion.
•    Turmeric’s distinct aroma and taste adds color to, & enhances the flavor of curries.
•    Turmeric is also used in eggs and in salads.

One of the significant benefits of turmeric is its potential for preventing Alzheimer’s disease. According to a UCLA study, India has one of the lowest rates of Alzheimer’s disease in the world. The incidence of Alzheimer’s among Indian adults aged seventy to seventy-nine is 4.4 times less than that of the United States. Research indicates that curcumin, the main component of turmeric, inhibits accumulation of destructive beta amyloids that form the plaques found in the brains of Alzheimer’s patients. Further studies are being conducted.

The next time you cook with Turmeric, think about the positive impact you are contributing to the health and well being of your body.

To your Longevity and Abundant Living!

Connie