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Peruse past newsletters, recipes and menu plans.

 

 

 

NOVEMBER 2013 

In case you are looking for something different to do for Thanksgiving, below is a plan for a wondrous Thanksgiving meal featuring Tandoor Turkey, followed by some of my ways to use the leftovers!

And given the shopping season really kicks off with Thanksgiving, this letter would not be complete without a discount coupon! (note, Butter Chicken will be back in stock next week).

 

Shopping aside, Thanksgiving is a celebration marked for counting our blessings and feasting with family and friends – and gives us an extra long weekend to enjoy the leftovers! We’ve got some ideas to help you put a new twist on some old favorites and make the most of your abundant leftovers. (If you are so fortunate this year as to be a guest and not the cook, you might be tempted to cook your own turkey just for the leftovers!)

Enjoy!

Tandoori Turkey

·         1 turkey, 12 – 14 lbs

·         6-7 tablespoons of Kali’s Table Tandoori Marinade (1 tablespoon for every 2 lbs of turkey)

·         2-3 cups plain Greek yogurt (about ¼ cup yogurt for every 2 lbs of turkey)

1.       Mix the Tandoori Marinade with the yogurt, blend well and adjust Tandoori seasoning to taste (for more intense flavor, add more Tandoori, or less for milder taste). Rinse and pat dry the turkey. Gently slide your fingers between the skin and the breast; spread as much of the Tandoori/yogurt mixture under the skin as you can. Rub the remaining marinade over the exterior and interior of the turkey; place in a roasting bag or other container. Seal and refrigerate for at least 2 hours or overnight if possible.

2.       Preheat oven to 400°. Place the turkey, breast side up on a rack in a roasting pan. If desired, tie the legs together at the ends with kitchen twine. Pour the remaining marinade over the bird. Cover and roast the turkey for 1 hour. Reduce temperature to 350° and continue roasting, basting every 30 minutes or so until a meat thermometer inserted into the thigh reads 165°. For a 12-14 lb bird, expect to roast for 3-4 hours. 

3.      Remove the turkey, cover and ‘rest’ for 20-30 minutes, carve and serve.

Easy Gravy

·         ½ cup finely diced sweet yellow onion (for gravy)

·         4 tablespoons butter

·         ¼ cup flour

·         Pan drippings, fat skimmed and discarded and additional chicken or vegetable broth to make 2 cups liquid

·         Salt and cracked pepper to taste

1.      Skim the fat from the turkey roasting pan drippings and discard. Add additional chicken or vegetable broth to the pan drippings to make 2 cups.

2.      In a pan, sauté the onion in the butter until golden brown, add the flour to make a paste and cook, stirring until the flour browns. Add the turkey drippings and the broth, simmer until thickened. Season with salt and cracked pepper to taste. 

Note: if you have more broth, you can use it, but you will need to increase the flour proportionately – about 2 tablespoons per cup of liquid.

As for stuffing – you’re on your own…I have not yet found a recipe that’s worthy of repeat, or maybe I’m just not a stuffing person!

Cauliflower Potato Mash

·        4-6 large potatoes peeled and chopped (preferably not Russet – these were made for frying and have a grainy texture not ideal for mash – try Yukon Gold)

·        1 large head of cauliflower, cut into florets

·         ½ cup cream

·         6 tablespoons butter, melted

·         1 clove garlic, minced

·         ½ cup panko bread crumbs, toasted (optional)

 

1.     Simmer the potatoes in a saucepan until tender. Drain and reserve broth for gravy, above. Place potatoes in a blender. 

 

2.      In another saucepan, steam the cauliflower until tender. Drain and reserve broth for gravy, above. Place the cauliflower in the blender with the potatoes. 

 

3.      Melt the butter in a pan and lightly brown the garlic.

 

4.      Add the cream, butter and garlic to the blender with the potatoes and cauliflower. Blend until smooth. Place in serving dish.

 

5.      Toast the panko in the same pan the garlic was browned in – about 1 minute, careful not to burn. Garnish the Cauliflower Potato Mash with the toasted panko.

Green Bean Salad

I have tweaked this recipe from Catherine Walter’s excellent cook book, Raising the Salad Bar – I’ve simplified the ingredients a little, and it’s still wonderful. The lemon dressing is a refreshing surprise. And, it’s as beautiful as it is tasty! I’ll be making this as well!

·         1 pound green beans, ends trimmed (about 3 cups)

·         1 cup thinly sliced purple cabbage

·         1/3 cup walnuts, chopped and toasted

·         ½ cup feta (or blue) cheese

Lemon Dressing:

·         2 tablespoons fresh squeezed lemon juice

·         1 garlic clove

·         ¼ cup good quality olive oil

·         Salt and cracked pepper to taste

1.      Steam the green beans until tender crisp; 2-4 minutes. Do NOT overcook! Remove from heat and immediately plunge or rinse in cold water until cool. Drain well. Toss with the red cabbage.

 

2.      Chop the walnuts and toast in a dry frying pan over medium heat. They will toast quickly; 1-2 minutes. Do not burn! Remove from pan and set aside to cool. 

 

3.      Make the dressing and toss with the green beans and cabbage. Top with the walnuts and feta cheese.

Cranberry Chutney

If you have 15 minutes to spare, skip the canned cranberries. There’s just no comparison to fresh or even frozen. You’ll never regret it. (This is also easy to make ahead, but for maximum flavor reheat before serving).

·         1 package fresh or frozen cranberries (about 3 cups)

·         1 cup orange juice 

·         2 fresh mangos, peeled and chopped (or 2 cups frozen chopped mango)

·         ½ - 1 cup raw, brown sugar, honey or agave to taste

·         ½ cup chopped dried apricots

·         1 tablespoon fresh ginger or 1 tsp ground

1.      Combine all ingredients in a sauce pan and simmer on low heat until thickened, stirring occasionally, about 15 minutes. For the sugar – start with a ½ cup and add to your desired sweetness. Serve warm.

And now for those leftovers! 

If you are still reading, here are just a few of my favorite things to do with leftover turkey, 

·        Masala turkey pot pie - simply chop leftover turkey, vegetables and toss with any Kali’s Table sauce and bake in individual tart shells

 

·        Tandoori Turkey Potato Salad – add a little Tandoori Marinade to the potato salad dressing, add some crisp tender green beans – yum!

 

·       Tandoori Turkey Salad Sandwiches – mix chopped finely chopped celery, a bit of the left over cranberry mango chutney (or a few dried cranberries) with chopped turkey, mayonnaise and a bit of Tandoori marinade to taste. For bread use a hearty whole grain or nutty bread.

 

·        Tandoori Turkey wraps – mix a little Tandoori Marinade with plain cream cheese (about ¼ tsp to 2 tablespoons cream cheese), spread on a wrap, add sliced turkey and thinly sliced cucumbers; roll.

 

·        Coconut Turkey soup – start with a jar of Kali’s Table Coconut Masala, add 2 cups chicken broth, 1 cup each of chopped turkey, and vegetables of your choice – try carrot chips, cauliflower, potatoes, peas, etc. Simmer until vegetables are cooked. Add 1 can of coconut milk, reheat and serve. 

 

Thank you for sticking with me, and may your Thanksgiving be abundant with fabulous food and friends and family to share it with!

 

JULY 2013

Greetings from Kali’s Table! If you have forgotten who we are, we are the festival vendor with the yummy Indian sauces. If you are new to Kali’s Table, I send out very few e-letters but try to make them helpful and inspiring so you can easily make and enjoy fine Indian food at home!

I’ve been promising an e-letter on Kali’s Tandoori Marinade and Grilling Sauce to customers for ages. With the warm evenings I’ve started grilling a lot and feel guilty every time I reach for the Tandoori! And since I just became a US citizen (Yay!!) and Independence Day is next week, I’m feeling especially celebratory and would like to share some cheer!

 

 Order Here!

 

Kali’s Tandoori Marinade & Grilling Sauce is perfect for an exotic twist! Besides using it for a grilling rub for chicken, steak, ribs, and fish, here are some easy ways to use it with fabulous results:

  • Tandoori Burgers - Mix 1 tablespoon Tandoori Marinade and 1 small egg per 1 pound of meat and shape into burgers. For a special treat, flatten a tablespoon or 2 of cream cheese into a disc and shape the burger meat around it. Grill as usual. Top with lettuce, tomato and cilantro. (Note this is nice with ground turkey as well – top with mango relish, or mint chutney).
  • Tandoori Chicken Burgers – I use chicken breast or tenders - rinse and pat dry and brush with ¼ - ½ tsp Kali’s Tandoori Marinade per piece. The top with cheese (my preference is feta, or fresh mozza), thin slices of red or sweet onion (Vidalia’s are in season!), tomato, and a few mint leaves and cilantro. Yum! This is a burger like no other.
  • Tandoori Veggie Dogs – Pat dry the veggie dogs, and brush with ¼ tsp Tandoori Marinade per dog. If you are doing a few dogs, thin the Tandoori Marinade with a little oil and the marinade – toss to coat and then grill as usual. Top with mint chutney or mango relish or your favorite condiments.
  • Tandoori Kabobs – Try shrimp, scallops, chicken, tofu, mushrooms, vegetables like zucchini or crook neck squash, eggplant, peppers and onion. Thin the Tandoori Marinade with a little oil, toss to coat, skewer and grill. I generally eyeball it, but start with 1 tablespoon of Tandoori with 1 tablespoon of oil for every pound of meat or vegetables) and adjust to suit.
  • Tandoori Vegetables (grilled or roasted) – Thin the Tandoori Marinade with a little oil (about 1 tablespoon of Tandoori with 1 tablespoon of oil for every pound of vegetables). Toss to coat vegetables and grill in a grilling basket or wrap in foil. Vegetables to try: corn (on the cob or not), broccoli, cauliflower, zucchini, yellow squash, sweet potatoes, sweet or red onion, carrots, etc. For slower cooking vegetables like carrots, slice thin it cooks quickly. Add some cherry tomatoes for sweet juiciness!
  • Tandoori Potato Salad – Boil 2 pounds peeled, chopped potatoes until tender (not too soft); drain and add ½  red onion sliced thin and chopped, 1 cup French green beans, blanched and cut in bit size pieces;  mix together ½ cup good mayonnaise with 2 tablespoons Tandoori Marinade; lightly toss with vegetables, garnish with cilantro and serve! This is great with leftover Tandoori Chicken or stir fried Tandoori Green Beans (below).

Select a couple of the above dishes, add a side of Indian Coleslaw (below) and a chutney or relish and you have a sensational celebratory meal!

Indian Coleslaw

I adapted this from an Indian cookbook I picked up a discount store, and this recipe alone was worth the price of the book – I love it! I’ve taken it to potlucks and always get asked ‘what’s in this that makes it so tasty?”

-          1 cup shredded cabbage

-          1 cup thin sliced celery

-          1 cup thin sliced carrot

-          1 thinly sliced fennel bulb

-          2 green onions, thin sliced

-          1/3 cup raisins

-          ½ teaspoon caraway seeds 

-          ¼ cup cilantro leaves

-          1 tablespoon chopped fresh parsley

-          3-4 tablespoons olive oil

-          1 – 2 tablespoons lemon juice

 

Mix all the vegetables in a bowl. Mix together the oil, lemon juice cilantro and parsley; toss with the salad. This is best if it can chill for a few hours before serving. Wonderful addition to any summer meal!

Mango Relish

Mix together in a bowl:

-          2 mangos, peeled and diced

-          ½ red bell pepper, diced

-          ½ small cucumber, peeled and diced

-          1 green onion, sliced thin

-          Juice and zest from 1 lime

-          2 tablespoons good quality olive oil

-          ¼ tsp salt

-          Pinch black pepper

-          1 tablespoon cilantro, chopped

Serve immediately or refrigerate.

Mint Chutney

Combine in a food processor (or chop very, very finely):

-          1 bunch cilantro

-          2 cups fresh mint leaves

-          1 small sweet or red onion, chopped

-          Juice from ½ of lemon 

-          1 teaspoon sugar

-          ½ teaspoon salt

-          1 small green chile (or jalapeno) pepper

If using a blender, add water if needed to form a thick paste. Serve immediately or refrigerate. Great as a condiment or dip for hot (traditionally fried) foods.

Beyond Grilling

Kali’s Tandoori Marinade is also great for: 

  • Stir Fry spice – cook your vegetables first until almost done (the Tandoori will stick to the pan and might burn); just before done, add the Tandoori (thin with a little water or oil as necessary). It goes particularly well with green beans – especially thin French beans –these cook quickly – 2-4 minutes – don’t overcook!
  • Tandoori Meatballs - Mix 1 tablespoon per lb of meat and shape into burgers. For special occasions, shape the balls around a small dollop of cream cheese, about a half teaspoon. It’s a bit time consuming but it’s delicious. Bake on a cookie sheet in the oven at 350° F until done – about 20 minutes. Serve with spiced apricot or mango preserves for dipping – mix a little cayenne with apricot preserves – yum!
  • Tandoori Potato or Sweet Potato Wedges – toss potatoes with 1 tablespoon of Tandoori with 1 tablespoon of oil for every pound of vegetables); roast at 450° F until done, turning potatoes half way through cooking.
  • Tandoori Turkey or Chicken Wraps - Mix 1 tsp of Tandoori with 2-3 tablespoons of cream cheese, spread on wraps, add thin sliced turkey or chicken, add lettuce or cucumber and tomato and enjoy!
  • Add to soups and stews for deeper flavor; mix with mayonnaise for an instant and sophisticated Indian aioli; mix with coconut milk, meat or vegetable broth for a soup base…your imagination’s the limit! 

It’s also great to create traditional Indian dishes like:

  • Aloo Tandoori – marinate potatoes (peeled and chopped unless using new baby potatoes) in a mixture of Tandoori Marinade and plain yogurt (1 tablespoon Tandoori per ½ c yogurt), drain excess marinade, then bake or roast uncovered in 350° F  – new baby potatoes are excellent this way!). If your potatoes are large, parboil for 5 minutes, drain, cool and then marinate.
  • Tandoori Gobi - marinate cauliflower in a mixture of Tandoori Marinade and plain yogurt (1 tablespoon per ½ cup yogurt), drain excess marinade and bake or roast uncovered in 350° F.

In fact, Kali’s Tandoori Marinade is good for any traditional ‘tandoori’ recipe and you don’t need a tandoor oven for authentic results – either a standard oven or a grill works just fine.

 

 

Happy Independence Day!! 

Lila

 

FEBRUARY 2011

With Valentine’s Day on a Monday this year, many people are opting out of long lines and late evenings at crowded restaurants. But that doesn’t mean you can’t share something special with the ones you love! 

Dinner at home always seems more romantic to me anyways. You can set the mood quickly (and inexpensively) with a small bouquet of fresh flowers, candlelight and soothing music. Add a colorful tablecloth (a sari or even a strip of fabric works great for this!) and your set!

If you choose your dinner menu carefully, you can prepare a wonderful sensory meal with minimum effort, leaving you plenty of time to enjoy it with your lover!

Of course, we have a menu recommendation - and recipes! 

·         Tandoori Prawns with Cilantro Coconut Raita

·         Coconut Mango Rice

·         Spiced Cabbage Saute

 

Yum! Pair with a cool, fresh white wine or a supple, fruity red. I’ve left off dessert since candy is traditional to share, but this meal would finish beautifully with a few bits of chili-spiced chocolate (served on a pretty plate and broken up asymmetrically, of course!). 

If you don’t have what you need, UPS ground delivers within 3 to 5 days, so there’s still time!

Order Here 

Tandoori Prawns

·         ½ cup plain Greek yogurt

·         1 rounded tablespoon Kali’s Table Tandoori Marinade

·         1 lb peeled, deveined prawns or large shrimp (the larger the better)

·         1 tablespoon good quality vegetable oil

 

Preparation:

Combine the yogurt and Kali’s Table Tandoori Marinade, stir well. Add the prawns, stirring to coat. Cover and chill 1 – 2 hours or longer.

Heat the oil in a large skillet over medium-high heat. Add prawns (leaving out excess marinade) and cook 4-6 minutes until golden. Do NOT overcook. Serve with the Coconut Cilantro Chutney. 

Cilantro Coconut Raita

·         1 cups fresh cilantro, washed and stems removed

·         ½ cup unsweetened grated coconut

·         1 teaspoon fresh ginger, peeled and chopped coarsely

·         1 garlic clove, peeled and chopped coarsely

·         1 tablespoon fresh lemon juice

·         ½ teaspoon ground cumin

·         ½ teaspoon salt

·         1/3 cup water

 

Preparation:

Combine all ingredients in a blender; process until smooth. Serve with Tandoori Prawns. 

Coconut Mango Rice 

·         1 cup chicken broth*

·         1 cup coconut milk**

·         1 cup jasmine or basmati rice

·         ½ teaspoon cardamom seeds, crushed slightly

·         ½ teaspoon salt

·         ¾ cup fresh mango, peeled and diced

·         ¼ cup roasted, salted pistachios, chopped

*Note:  Check the package instructions for your rice and make sure the liquid correlates (i.e. you will replace the water in your cooking instructions with chicken broth and coconut milk). Adjust if necessary.

 

**Another note: Canned coconut milk often has a thick cream on the surface, be sure to stir this well before adding.

 

Preparation:

 

Combine first 5 ingredients in a large pot, cover and simmer 15 minutes until liquid is absorbed and rice is tender (or according to package directions). Remove from heat and let stand 5 minutes. Toss with mango and chopped pistachios just before serving.

Spiced Cabbage Saute

·         1 tablespoon olive oil

·         ½ medium onion, thinly sliced

·         ½ small (2-pound) head green cabbage, cored and cut into 1/2-inch-wide slices

·         1 teaspoon fresh ginger, peeled and grated

·         ½ teaspoon whole cumin seeds

·         ¼ teaspoon salt

 

Preparation:

 

Heat the oil in a large skillet, add onion, cumin and ginger. Over medium-high heat, cook until tender, about 5 minutes. Add the cabbage and salt, continue cooking until the cabbage is tender crisp. 

Note, you may substitute ground cumin for whole seeds, but use only ¼ teaspoon and add with the cabbage.

And that’s it! You’ll have an amazing dinner your family will swoon over (Yes, even cabbage can be wonderful!).

Tips

Set the table and the ambience before you begin cooking. Everything will cook quickly and you don’t want to be interrupted or let the prawns go cold while you prepare the table. Pour the wine ahead of time, too!

To prepare the meal, marinate the prawns (in the morning before you leave for the day is always good). Prepare the raita. (You can prepare this ahead of time and refrigerate also). Chop and gather all ingredients for rice and cabbage sauté before you start cooking. Start the rice, and allow it to simmer 10 minutes or so before starting the cabbage sauté. When the cabbage sauté is complete, the rice should be ready to remove from heat and rest.  Start the prawns, while they are sautéing, toss the mangoes and pistachios with the rice. Serve everything immediately. 

Remember, UPS estimates delivery within 3 to 5 days with ground shipping! If you don’t have want you need, we’ll ship your order straight away!

Enjoy!!

 

DECEMBER 2010

To help you celebrate the season either with a gift for yourself or someone you love – a discount coupon! (Applicable to all of our sauces). There’s still time - UPS estimates delivery within 3 to 5 days with ground shipping!

Regardless of your faith, the holidays are a wonderful time to pause from our busy lives and make time to be with the ones we love. And with the winter upon us, Butter Chicken is perfect for sharing on cold and stormy days. Traditional Butter Chicken is a hit anytime, but here are a few ideas that will surely garner rave reviews from your family and friends.

(Note: Our Butter Chicken sauce contains no chicken or chicken broth so is suitable for vegetarian diets. Firm tofu can be substituted for chicken in any of the recipes below.)

Crock Pot Butter Chicken 

A crock pot can be a busy cook’s best friend! This recipe can also be done in the oven:

·         1 jar Kali's Table Butter Chicken Cooking Sauce

·         2 lb skinless, boneless chicken, cut into serving-sized pieces

·         1 Tbsp oil

·         1 cup potato (1 large or 2 medium), peeled & chopped into serving-sized pieces

·         1 cup carrots, cut into 2-3” pieces

·         ¼ cup slivered almonds

·         Cilantro, chopped for garnish

Preparation

Lightly brown the chicken in oil, place in the crock pot. Add potato, carrots and Kali’s Table Butter Chicken Cooking Sauce. Set on low and cook for approximately 3 hours until the chicken is cooked through and the potatoes and carrots are tender but not mushy. Garnish with slivered almonds and chopped cilantro. Serve with naan or other flatbread. Serves 4.

Note: Fingerling potatoes if you can find them are wonderful for crockpot cooking – they remain tender but firm and don’t get mushy.

 

Butter Chicken & Roasted Vegetables

I love my vegetables, and this is a great, far-from-boring way to get them!

·         1 jar Kali's Table Butter Chicken Cooking Sauce

·         1 cup potato (or sweet potato), chopped into bite-sized pieces

·         1 cup butternut squash, seeded, peeled & chopped into bite-sized pieces

·         1 cup green beans, fresh, with ends snipped & strings removed

·         1 yellow pepper, seeded & chopped into bite-sized pieces

·         2 Tbsp oil

·         ¼ cup slivered almonds

·         Cilantro, chopped for garnish

Preparation:

Toss the potato and squash in ½ the oil and place on a cookie sheet. Roast un-covered at 350 F until tender but not yet browned – about 20 minutes. Toss the green beans and yellow pepper with the remaining oil and add to the cookie sheet. Return to the oven and cook until tender (about 15 minutes) and the potatoes turn golden in spots (note: broil briefly if necessary). Be careful not to overcook.

Remove the vegetables from the oven and toss lightly with Kali’s Table Butter Chicken Cooking Sauce. Garnish with slivered almonds and chopped cilantro. Serve over jasmine rice!

Note: Also wonderful to add stir-fried tofu cubes, chicken or shrimp.

 

Butter Chicken Pasta

This recipe is on our website, but it’s a winter favorite at our house and worthy of revisiting. The robust Butter Chicken sauce pairs wonderfully with dense, whole wheat pasta.

·         1 jar Kali's Table Butter Chicken Cooking Sauce

·         1 lb skinless, boneless chicken breast, cut into thin, bite-sized pieces

·         1 cup fresh broccoli, chopped

·         1 Tbsp oil

·         8 oz dry whole wheat pasta of choice (approx 2 ½ cups)

·         ¼ cup cashews, toasted

·         Cilantro, chopped for garnish

Preparation:

Follow package instructions for cooking pasta. Briefly stir-fry the chicken and broccoli in the oil; add Kali's Table Butter Chicken Cooking Sauce and if desired. Simmer until broccoli is tender and chicken is cooked through, being careful not to overcook.

Pour sauce over pasta; toss to coat. Garnish with cashews and chopped cilantro. Yummy! (fabulous without the cashews or even the chicken!). Serves 4.

 

Tips

Reduce the Spice for Sensitive Taste Buds

Sometimes we have friends or family who are sensitive to the spicy heat of Butter Chicken, yet otherwise love the flavor - for example, young children or seniors. To make it more enjoyable for them, prepare as you like and mix their serving of the Butter Chicken sauce with heavy cream or a good quality plain non-fat yogurt. The flavor will carry a long way. If using yogurt, add at the end of cooking so it doesn’t separate. Bonus – using non-fat plain yogurt will reduce calorie count!

Get More Servings

If you have extra guests, you can also make your sauce go further by adding coconut milk (or cream or plain yogurt as above but these will reduce the spiciness moreso than the coconut milk.) Just be careful not to dilute it too much – add a bit at a time and taste. The coconut milk lends additional flavor so the flavor won’t be “thin”.

More Ideas

Your imagination really is the limit – Butter Chicken Cooking Sauce is great with shrimp or scallops and red pepper. Wonderful drizzled over fish or use it as a base for soups and stews. If you have a favorite recipe you’d like to share, please email us back! We’d love to hear your ideas!

 

Happy Holidays!

 

JUNE 2010

 

Once again, we’ve treated you to long silence – but on the bright side, we’re not overfilling your inbox! That said, if you don’t remember who we are - we’re the festival vendor with the awesome Indian cooking sauces! (www.KalisTable.com)

 

The Classic Punjabi Masala is back in stock!! Here’s a discount coupon to help you enjoy it! 

 

 

One of my favorite dishes to make using Classic Punjabi Masala is Mattar Paneer (peas & cheese). Mattar Paneer is a popular dish – you’ll find it on the menus of most Indian restaurants.

 

Paneer is Indian cottage cheese – very different from North American cottage cheese. It has a wonderful firm, chewy texture and pairs extremely well with the Classic Punjabi Masala sauce. If you are fortunate enough to live near an Indian grocer, you can buy it there – if not, no problem! It’s super easy to make!! And it freezes beautifully. You can also substitute firm tofu, or dry cottage cheese for the paneer and it’s still delicious.

 

Mattar Paneer

·         1 tablespoon oil

·         8 oz Paneer, store-bought or home-made (recipe below) 

·         2 large, ripe tomatoes

·         1 ½ cups sweet green peas, frozen

·         Cilantro for garnish

 

Making it:

·         Cube the paneer into bite-sized pieces

·         Slice the tomatoes into 1/8 sized wedges

·         Drizzle the oil into a frying pan, add the paneer and stir-fry to lightly brown. The cheese will not melt, but if you stir too much it will break apart and crumble.

·         Add the tomato – cook for a couple of minutes until softened

·         Add 1 jar of Classic Punjabi Masala and the peas; cook just until the peas are heated thru – do not overcook the peas!

 

Garnish with cilantro and serve with jasmine rice and enjoy!

 

Paneer Cheese

 

Paneer is made by curdling milk with a souring agent, like yogurt, lemon, or vinegar and then separating the curds from the whey. Use either low-fat or whole milk, but non-fat milk will not work. 

 

Makes about 8 oz of cheese:

·         ½ gallon low-fat or whole milk

·         2 cups plain yogurt (non-fat or whole) or ¼ cup lemon juice

·         Fine mesh muslin cloth (2 foot square) or 4 layers of cheesecloth

 

Making it:

·        Pour the milk into a heavy bottomed pan and over high heat, bring the milk just to a boil, stirring gently. Before the milk boils hard, add the yogurt or the lemon juice. Continue stirring until the milk curdles and separates into curds and whey – about 2 minutes. Remove from heat.

·        Drape the cloth over another large pot (clip the cloth to the side if needed -clothespins work great). Pour the curdled milk into the cloth, separating the milk solids (the paneer cheese) from the whey.

·        With the cheese still in the cloth, pick up the cloth and tie the ends around a kitchen faucet to drain. Drain for about 5 minutes.

·        Remove from the faucet and with the twisted cloth ends aside, put the cheese between 2 flat surfaces (like dinner plates) and place a heavy object on top, like a pan of water. This will force additional whey out of the cheese. Drain for about 15 minutes.

·         Remove the plates and the cheesecloth; cube the paneer into bite-sized pieces. 

 

That’s it! Store in the refrigerator for 4-5 days or freeze.

 

 

Enjoy!

 

 

 

 

 MAY 2009

Looking for something both different and meaningful to do for the special Mom in your life? 

 

How about cooking her a great meal? (And cleaning up afterwards!) Preparing a meal for someone is an act of giving and love. And creating a meal that’s bursting with flavor is intoxicating for those receiving it.

I know you don’t have much time, but we can help. In about 30 minutes and just 2 jars of sauce, you can create a truly sumptuous meal that will have your Mom amazed at your abilities! (And the rest of your family, too since there will be lots to share – or leftovers for your lunch during the week!)

 

 - Order Now!

 

+++++++++++++++++++++++++++++++++++++

Masala Beans

  • 1 ½ cups fresh green beans, preferably French 
  • 1 tbsp oil
  • 1 tomato, quartered
  • ½ jar Kali’s Table Classic Punjabi Masala
  • 2 tbsp chopped cilantro

Stir-fry the beans in the oil, until tender-crisp. Do not over cook. Add the quartered tomato and pour the sauce over. Simmer just until the tomato is softened. Sauce will be spare. Remove from heat, add chopped cilantro and put in serving dish.

 

Tip – Costco carries French green beans in the refrigerator section… slender, sweet, crisp & wonderful.

Creamy Masala Cauliflower

  • 1 ½ cups cauliflower, chopped into bite-size pieces
  • ½ jar Kali’s Table Classic Punjabi Masala
  • ½ - ¾ cup plain, good quality yogurt
  • 2 tbsp slivered almonds
  • Cilantro sprigs for garnish

Mix the sauce & plain yogurt together in a pot, add the cauliflower and simmer just until cooked through. Put in serving dish and garnish.

Spicy Butter Prawns

  • 1 lb fresh or frozen, shell-off prawns
  • 1 red or yellow pepper, diced
  • 1 jar Kali’s Table Butter Chicken Cooking Sauce

Chop pepper, lightly stir-fry; pour the sauce over, simmering until peppers are just tender yet still crisp (about 5 minutes). Add the prawns and simmer another 2-5 minutes until prawns are pink and just cooked. Garnish with cilantro sprigs.

 

Tip: This recipe is also wonderful with Kali’s Table Coconut Masala in lieu of Butter Chicken or scallops in lieu of prawns. If you do use scallops, just be sure to lightly brown them first.

 

Accompany with a Basmati rice and simple Raita. Rice helps balance flavors and soaks up the extra sauce. Raitas are used to cool the effects of hot spices and refresh the palette between bites of savory dishes.

Easy Raita

  • 1 ½ cups plain, good quality yogurt
  • ½ cucumber, peeled, seeded & chopped
  • 1 large tomato, chopped
  • Salt & pepper to taste
  • ¼ tsp paprika & chopped mint to garnish

Finish dinner with fruit salad & spiced tea. Fruit is an excellent end to any meal; the acids in the fruit clean the palette and leave the mouth feeling fresh, while the enzymes aid digestion.

 

Melon & Strawberry Salad

  • ½ honey dew or cantaloupe, chopped in bite-size pieces (or use a melon baller if you really want to show off)
  • ½ personal-size seedless watermelon, chopped
  • 2 cups sliced strawberries

Dressing:

  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1 tbsp fresh mint, chopped

Mix honey, lemon juice & mint together and pour over fruit, stirring gently to coat. Add 1 tbsp water if needed to mix. Garnish with mint leaves. 

Serve with spiced black tea – use any sweet spice you have on hand, preferably cardamom (hard to find, but oh so divine), cinnamon and/or ginger. Simply simmer water a few minutes with a dash of spice (1/4 tsp per cup) then add 1 black tea bag per cup. Add milk and honey to taste.

 

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Speedy Preparation Tips: 

 

-         Set the table before you start cooking. 

-         Chop all your vegetables, fruit and garnish for all the dishes before you start a single dish. Thaw the prawns.

-         Prepare the fruit salad and the Raita first and refrigerate while you prepare the rest of the meal 

-         Rinse the rice and have it ready in a pot on a back burner. 

-         Assemble all of your serving dishes and have the garnish ready 

-         Start the longest cooking dish first – in this case, the rice and the green beans will take about the same time, so start the rice, then the green beans. Then start the cauliflower, and lastly, the prawn dish.

 

Have all of your prep work (chopping, fruit salad & raita) done before your Mom arrives. And, if you are serving cocktails, have those ready before you start cooking as well.

 

Remember – presentation sets the stage – it’s like the gift wrapping on a present and sends a clear message that the recipient is worth the extra effort! Be sure to garnish your serving dishes with cilantro or mint sprigs. Use your best dishes, serving dishes, and be sure to drape your table with a nice table cloth, a table runner or fabric – and don’t forget the napkins (paper is fine if that’s what you have) and flowers or greenery! Candles are nice, but not necessary in spring – flowers & greenery are! 

 

Then, as a grande finale, surprise Mom with a 4 pack of sauces, elegantly gift-boxed, so she can recreate the experience. Maybe she’ll invite you for dinner! 

 

 

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Whatever you decide to do for the mothers in your life – you’ll never go wrong by giving them your time and attention!

All the best!

 

JUNE 2009

Does the special guy in your life love hot food?

I ask because a lot (most, in fact) of the guys who come by our booth at the street fairs & festivals love our Vindaloo Hot Masala cooking sauce. Over time, we’ve learned that hot food is mainly a “guy thing”.  Yet most don’t choose the Vindaloo – instead they opt for one of our other sauces.

Why? After sharing thousands of tastings and listening to thousands of guys, I can tell you why – because they’re sweethearts!  

Don’t mock me just yet - all these guys that preferred the Vindaloo but bought something milder instead - did so because they wanted to share a meal with their loved ones and enjoy it together. That was more important to them than satisfying their own taste buds. 

 

Isn’t that a beautiful thing? Doesn’t that touch your heart? It does mine! 

 

Seriously, I am not making this up – it’s been an eye opening experiment in “gender social studies,” although unintended.

 

As a mature woman with a life story, I can tell you I’ve had some “opinions” about guys at different times in my life. Right or wrong – ok, I admit it – definitely some wrong opinions. (Sorry guys!). I stand corrected. And renewed.

 

To the guys reading this who were one of those who really would have liked the Vindaloo, but left with something else – thank you for being. And thank you for enlightening me. I wish you a magical Father’s Day abundant with the blessings of a loving family. May you be appreciated deeply.

 

To the ladies reading this – if this describes your guy – you are truly blessed! Do something wonderful for him this Father’s Day. If he loves hot & spicy food – make him a hot & spicy meal. Even if he’s the only one who will enjoy it! Especially if he’s the only one who will enjoy it! 

Order Here!

 

Not sure what to do with Vindaloo? Below are a menu plan, recipes, and preparation tips for Father’s Day meal that’s sure to be remembered at least until this time next year! 

 

If hot food is not his thing – then focus on what is. Do something for him he rarely or never does for himself. He deserves it. Lucky you!

Note the Father’s Day discount is not just for Vindaloo – you can apply it to all orders.

 

All the best for a sweet and enriching Father’s Day!

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Father’s Day Meal Plan

  • Appetizer – Serve Dad’s favorite lager with Indian Spiced Nuts
  • Beef Vindaloo
  • Mango Lassi
  • Cucumber Mint Raita
  • Bhaturas (fried bread)
  • Dessert - Coconut Tapioca Pudding with Fresh Tropical Fruits

The Lassi and Raita help cool the mouth while the bread helps calm the heat in your belly and soaks up the extra sauce on your plate! Finish dinner with Coconut Tapioca Pudding with fresh tropical fruits. The pudding cools and soothes the mouth and reduces the hot spices to memory while the enzymes in the fresh fruit aid digestion and leave the mouth feeling fresh.

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Indian Spiced Nuts

  • 2 cups lightly salted mixed nuts
  • 1 Tbsp butter, melted
  • 1 Tbsp fresh ginger, peeled & finely chopped (or ½ tsp ground)
  • 1 tsp garam masala (spice blend – see Tip below)
  • ½ tsp ground cumin

Preheat oven to 300 º F; line a rimmed baking sheet with foil. 

 

In a bowl, toss all ingredients together until the nuts are evenly coated. Spread in a single layer on the baking sheet. Roast the nuts, stirring once or twice until lightly toasted. Cool and serve or store in a tightly covered container up to one week.

Tip: Create your own Garam Masala by combining the following in equal portions of each of the following: coriander, cumin, black pepper, cinnamon, cloves, ginger, cardamom, bay leaf, nutmeg.  Don’t be concerned if you are missing one or two of the spices – just use what you have.

Beef Vindaloo

  • 1 ½ - 2 lbs stewing beef, cubed
  • 1 tbsp oil
  • ½ cup fresh mushrooms
  • 1 small onion, chopped (optional)
  • 6-8 new baby potatoes (preferably fingerlings) or 2 medium potatoes, peeled & cubed (to make ¾ cup)
  • 2-3 carrots, sliced in ½” pieces (to make ½ cup)
  • 1 jar Kali’s Table Vindaloo Hot Masala cooking sauce
  • ½ cup frozen peas
  • 2 tbsp chopped cilantro

Heat the oil in a large pot with a tight fitting lid. Lightly brown the meat. Add the Vindaloo Hot Masala, mushrooms, onion, potatoes and carrots. Reduce heat, cover and simmer for 1 and ½ hours or until meat is tender. If the sauce is too thick, add a little water to replace what’s been lost. Add the frozen peas and simmer another 5 minutes. Remove from heat, place in a serving dish and garnish with chopped cilantro.

Tip – Instead of cooking on the stove top, you can use a crock pot, on low heat for 8 hours or high heat for 4 hours. If not using fingerling potatoes, add the potatoes about ½ way through cooking so they don’t get mushy. (Fingerling potatoes maintain a lovely firm but tender texture even when cooked for long periods).

Cucumber Mint Raita

  • 1 ½ cups plain, good quality yogurt
  • ½ cucumber, peeled, seeded & chopped
  • 2-3 fresh mint leaves, chopped and small sprig for garnish
  • ¼ tsp ground cumin

Mix the yogurt, cucumber and mint leaves together, pour into a serving dish. Sprinkle ground cumin on top and garnish with mint sprig. 

 

Tip: Replace fresh mint with 1 – 2 tsps of mint sauce or ½ tsp dry mint (use mint tea!) – refrigerate the Raita for an hour or so to let the flavor develop.

Bhaturas

  • 2 tsp yeast
  • 1 tsp sugar
  • ½ cup warm water
  • 2 cups all purpose flour
  • ½ tsp salt
  • 1 Tbsp butter, melted
  • 2 Tbsp plain yogurt
  • Oil for frying 

Mix the yeast, sugar and warm water together; set aside for 10 minutes or until the yeast starts to bubble. Mix the flour and salt together. Add the yeast mixture, melted butter and yogurt to form a dough. Knead for about 10 minutes until smooth and elastic. Place the dough in an oiled bowl (to prevent sticking) and cover. Set to rise in a warm location until doubled in size – about 1 hour.

 

Punch down and turn onto a floured surface. Divide dough into 8 – 10 equal sized pieces. Roll into balls and flatten into discs. Roll into approximate 5” rounds.

Heat about ½” of oil in a deep frying pan. Gently slide a Bhatura into the oil, fry for about 1 minute until light golden brown. Turn and fry for another 30 seconds. Drain on paper towel and place in a warm oven. Keep Bhaturas warm until all are cooked. Serve hot.

Mango Lassi

  • 1 cup plain yogurt
  • 2 fresh mangos, peeled and chopped, or 2 cups frozen or preserved
  • 1 cup milk
  • ½ cup crushed ice
  • 2 Tbsp honey (or 1 Tbsp sugar)

Blend all ingredients in a blender and serve immediately. Serves 4.

 

Tip – Mango preserved in glass jars tastes “fresher” than mango preserved in tins.

Coconut Tapioca Pudding

  • 2/3 cup tapioca + warm water for soaking
  • 2 cups water
  • ½ - ¾ cup sugar (adjust to taste)
  • Dash of salt
  • 1 cup coconut milk or cream
  • 1 cup tropical fruits, chopped (mango, pineapple, papaya, etc.)
  • Lime rind, finely shredded

Cover the tapioca in the warm water and soak for an hour or so until the grains swell. Drain. Put 2 cups water in a pot and bring to a boil. Stir in the sugar and salt. Add the tapioca and coconut milk and simmer for 10 minutes until the tapioca becomes transparent. Remove from heat, spoon into serving dishes (serves 4), add the tropical fruits and sprinkle with shredded lime rind. Serve warm.

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Speedy Preparation Tips:

-       Prepare the Indian Spiced Nuts up to a week in advance; store tightly covered

-       Set the table before you start cooking

-       Soak the tapioca

-       Prepare the dough for the Bhaturas; cover to rise

-       Chop all the vegetables, fruit and garnish for all the dishes 

-       Assemble all of your serving dishes

-       Prepare the Beef Vindaloo

-       While the Beef Vinadaloo is simmering, prepare the Raita and refrigerate 

-        Measure and group together remaining ingredients for side dishes (coconut milk for tapioca pudding, mango, milk & yogurt for lassi, etc.)

-        Roll out and fry the Bhaturas; keep in warm oven until serving

-         Prepare the Mango Lassi just before serving (or pour into serving glasses and place in freezer, but don’t leave in the freezer for more than 30 minutes)

-        Cook the tapioca pudding – remove from heat and cover. Have it ready to pour into serving dishes, along with the fruit and garnish. If you anticipate lingering over dinner, cook it afterwards.                                                  

 

I know I said this last time, but it’s worth repeating - presentation sets the stage – it’s like the gift wrapping on a present and sends a clear message that the recipient is worth the extra effort! Be sure to garnish your serving dishes with cilantro or mint sprigs. Use your best dishes, serving dishes, and be sure to drape your table with a nice table cloth, a table runner or fabric – and don’t forget the napkins. Candles are especially nice for an evening meal – and guys are more romantic than you might think. It matters!

 

 

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