Recipe: Flavors of India Roasted Chicken t Serves 4 to 6 Here's a tasty Indian twist on herb-roasted chicken.

Tenderized with lemon and e ncrusted with a mlange of flavors like ginger, garlic, caraway seeds, turmeric, co riander and garam masala, this chicken is well-seasoned but mild enough for the whole family to enjoy. Ingredients 1 tablespoon grated ginger 1 teaspoon caraway seeds 1/2 teaspoon garam masala 1/2 teaspoon salt 1/4 to 1/2 teaspoons cayenne 1/4 teaspoon ground coriander 1/4 teaspoon ground turmeric 2 garlic cloves, finely chopped 1 (4- to 5- pound) whole chicken 1/2 lemon 1 tablespoon ghee (clarified butter), melted Method Preheat oven to 375F. Put ginger, caraway, garam masala, salt, cayenne, coriander, turmeric, and garli c into a small bowl and stir well to combine. Arrange chicken in a lightly-oiled baking pan and season all over with ginger mi xture. Squeeze lemon over chicken, then place the rind inside the cavity. Drizzl e chicken with ghee. Roast, basting a few times, until a thermometer inserted in the thickest part of thigh reaches 170 to 175F, about 1 1/2 hours. Set chicken aside to let rest for 1 0 minutes, then carve and serve. Nutrition Per serving: 500 calories (260 from fat), 29g total fat, 9g saturated fat, 180mg cholesterol, 400mg sodium, 2g total carbohydrate (0g dietary fiber, 0g sugar), 53g protein Tags: Indian, Gluten Free, Wheat Free Note: We've provided special diet and nutritional information for educational pu rposes. But remember we're cooks, not doctors! You should follow the advice of you r health-care provider. And since product formulations change, check product lab els for the most recent ingredient information. See our Terms of Service. Recipe: Masala-Spiced Yellow Dal Serves 4 to 6 Dals, which refer to all manner of preparations for stewed lentils, are popular accompaniments at Indian meals. This is a traditional one, flavored with onions, garlic and garam masala. Ingredients 1 cup yellow split peas 3 cups water 1/2 teaspoon sea salt, more to taste 2 cups chopped yellow onion, divided 2 tablespoons olive oil 3 cloves garlic, finely chopped 2 teaspoons garam masala Freshly ground black pepper to taste Method Rinse peas and soak in water for 10 minutes. Drain, rinse and place in a medium saucepan with water, salt and 1/2 cup of the onion. Bring to a boil, reduce the

heat, cover, and simmer until the peas are tender, 45 to 50 minutes. While the split peas are cooking, heat oil in a skillet and saut the remaining oni on with garlic and garam masala over medium heat, stirring occasionally, until t hey are golden, soft, and just beginning to brown, 10 to 15 minutes. Add the onion mixture to the cooked peas, stirring to combine. Simmer 10 to 15 m inutes to blend Split Pea and Sweet Potato Soup

Lynn from Missouri first tasted this soup many years ago and wanted to learn to make it at home. Cardamom and garam masala add subtle spice to split peas and sw eet potatoes. Lynn uses a slow cooker to make this soup with great results. Ingredients 1 cup yellow split peas 1 quart vegetable broth 1 medium sweet potato, peeled and cut into 1/2-inch slices 7 whole green cardamom pods 1 to 2 tablespoons ghee (clarified butter) or canola oil 1 medium yellow onion, chopped 1 teaspoon garam masala 1/2 to 1 teaspoon ground cumin Lemon juice Cayenne pepper 1/8 teaspoon sea salt Ground black pepper to taste Method Stovetop method: Soak the peas in water to cover overnight. Drain and rinse. Bring vegetable broth to a boil in a medium pot. Add soaked peas, sweet potato s lices and cardamom pods. Reduce heat to a simmer and cover. Simmer for an hour. Heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook for 10 minutes, stirring often. When sweet potatoes and peas are tender, ad d the spiced onions to the pot. Stir and cook 5 minutes more. Remove cardamom po ds and season the soup with lemon, cayenne, salt, and pepper to taste. Slow Cooker method: Place peas, broth, sweet potato and cardamom pods in a slow cooker. Cook on high for 4 to 6 hours or on low for 6 to 8 hours, adding additio nal broth or water to thicken if needed. When ready to serve, heat ghee in a ski llet over medium heat. Add onions, garam masala and cumin and cook 10 minutes, s tirring often. Add the spiced onions to the slow cooker. Stir, cover and cook 15 minutes longer on high heat. Remove cardamom pods and season the soup with lemo n, cayenne and pepper. Home Stores Product Info Recipes Health Starts Here Values Company Shop Online Search Whole Foods Market Site Recipe: Collards with Lentils, Tomatoes and Indian Spices

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Rated by 23 people Rate this | Add your comment Serves 4 Garam masala (a blend of Indian spices) enriches these greens with a warm flavor that pairs well with tomatoes and lentils. Ingredients 1 medium onion, chopped 4 cloves garlic, thinly sliced 2 teaspoons garam masala 1 (15-ounce) can no-salt-added diced tomatoes 1 bunch collard greens, thick stems removed and leaves sliced into 1-inch-thick ribbons 1 cup red lentils Method Bring 1/2 cup water to a simmer in a large deep skillet over medium-high heat. A dd onion and garlic and cook 5 minutes or until onion is translucent. Stir in ga ram masala and cook 1 minute. Add tomatoes and their juices with 1 cup water and bring to a boil. Reduce heat to medium-low and stir in collards. Cover and simm er 20 minutes. Meanwhile, combine lentils and 2 cups water in a medium pot. Bring to a boil. Re duce heat to a simmer and cook about 8 minutes or until lentils are tender. Stir lentils into skillet with collards and serve. Home Stores Product Info Recipes Health Starts Here Values Company Shop Online Search Whole Foods Market Site Recipe: Indian Spiced Garbanzos and Greens

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Rated by 15 people Rate this | Add your comment Serves 4 Inspired by the popular Indian dish, Chana Masala, this is a satisfying mixture of seasoned greens and beans. Substitute spinach or Swiss chard for the collards , if you like. Ingredients 1/2 cup low-sodium vegetable broth 1 medium yellow onion, chopped 2 cloves garlic, finely chopped 1 teaspoon grated fresh ginger 1 jalapeo pepper, seeded and finely chopped 1 teaspoon curry powder 1/2 teaspoon garam masala 1 (15-ounce) can no-salt-added diced tomatoes 2 (15-ounces each) cans no-salt-added garbanzo beans, rinsed and drained 1 bunch collard greens, stems removed and leaves thinly sliced 1/4 cup chopped fresh cilantro leaves (optional) 1 tablespoon fresh lemon juice Method Heat broth to a simmer in a large, high-sided skillet over medium-high heat. Add onion, garlic, ginger and jalapeo and cook until onion is tender and translucent, 5 to 6 minutes, stirring occasionally. Stir in curry and garam masala and cook 1 minute. Add tomatoes, garbanzos and 1 cup water and bring to a simmer. Reduce heat to medium and simmer 15 minutes. Stir in collards, cover and cook 10 minute s more, stirring occasionally, until greens are tender. Stir in cilantro and lem on juice and serve. This dish is spiced with garam masala, a blend of aromatic spices such as cardam om, cloves and cinnamon. Serve with naan or other soft flatbread. Since tofu som etimes sticks to the skillet when pan-fried, use a nonstick skillet if you have one on hand. Ingredients with an asterisk (*) are available in the Whole Foods M arket Family of Brands. Ingredients 3 tablespoons canola oil, divided 1 (14-ounce) package extra firm tofu, drained, patted dry and cut into 1/2-inch cubes* 3 tablespoons cornstarch 2 yellow onions, very thinly sliced 1 tablespoon finely chopped fresh ginger 1 tablespoon garam masala* 1 (28-ounce) can diced tomatoes, with their liquid* 1/4 to 1/2 cup water or vegetable broth 1 (1-pound) bag frozen green peas, thawed* Salt and pepper to taste 1 (1-pound) package frozen cooked jasmine rice, prepared according to package di rections* Method Heat 2 tablespoons oil in a large skillet over medium high heat. Working in batc hes, toss tofu with cornstarch to coat, shake off any excess and cook, tossing o ccasionally, until golden brown. Using a slotted spoon, carefully transfer to a paper towel-lined plate to drain. Heat remaining 1 tablespoon oil in skillet, add onions and ginger ring often, until golden brown. Add garam masala and tomatoes and inutes. Add water or broth, peas and tofu, reduce heat, cover and for 10 minutes more. Season with salt and pepper, then spoon over . Indian Spiced Peas with Tofu and cook, stir simmer for 5 m gently simmer rice and serve

This dish is spiced with garam masala, a blend of aromatic spices such as cardam om, cloves and cinnamon. Serve with naan or other soft flatbread. Since tofu som etimes sticks to the skillet when pan-fried, use a nonstick skillet if you have one on hand. Ingredients with an asterisk (*) are available in the Whole Foods M arket Family of Brands. Ingredients 3 tablespoons canola oil, divided 1 (14-ounce) package extra firm tofu, drained, patted dry and cut into 1/2-inch cubes* 3 tablespoons cornstarch 2 yellow onions, very thinly sliced 1 tablespoon finely chopped fresh ginger 1 tablespoon garam masala* 1 (28-ounce) can diced tomatoes, with their liquid* 1/4 to 1/2 cup water or vegetable broth 1 (1-pound) bag frozen green peas, thawed* Salt and pepper to taste 1 (1-pound) package frozen cooked jasmine rice, prepared according to package di rections* Method Heat 2 tablespoons oil in a large skillet over medium high heat. Working in batc hes, toss tofu with cornstarch to coat, shake off any excess and cook, tossing o ccasionally, until golden brown. Using a slotted spoon, carefully transfer to a paper towel-lined plate to drain. Heat remaining 1 tablespoon oil in skillet, add onions and ginger and cook, stir ring often, until golden brown. Add garam masala and tomatoes and simmer for 5 m inutes. Add water or broth, peas and tofu, reduce heat, cover and gently simmer for 10 minutes more. Season with salt and pepper, then spoon over rice and serve . Turkey and Sweet Potato Curry Serve this dish simply with toasted pita or spoon it over brown rice. It is a he arty, spicy meal to warm a cold winter's night. Ingredients 2 tablespoons finely chopped ginger 2 tablespoons finely chopped garlic 2 teaspoons crushed red pepper flakes 2 tomatoes, chopped 2 tablespoons curry powder 2 tablespoons garam masala 1 cup nonfat yogurt 1/2 bunch cilantro, chopped 1 pound chopped cooked turkey 1 tablespoon extra virgin olive oil 1 small yellow onion, chopped 1 pound chopped cooked sweet potatoes 3 tablespoons brown sugar 2 tablespoons half-and-half (optional) Method Put ginger, garlic, pepper flakes, tomatoes, curry powder, garam masala, yogurt and cilantro into a deep bowl and stir to combine. Add turkey, toss well, cover and refrigerate overnight. Heat oil in a large skillet over medium heat. Add oni ons and cook until translucent. Stir in turkey and marinade, sweet potatoes, sug ar and half-and-half and cook until heated through. Transfer to a large bowl and serve. Slow Cooker Chickpea and Lentil Stew This hearty stew offers rich flavor at an approachable price. Warm pieces of naa n bread make the perfect accompaniment. Ingredients with an asterisk (*) are ava ilable as Whole Foods Market Brands.

Ingredients 2 tablespoons extra virgin olive oil* 1 medium yellow onion, chopped 1 chile pepper, such as serrano or jalapeno, stemmed, seeded and chopped, more t o taste 4 cloves garlic, chopped 2 teaspoons garam masala 1/4 cup sesame seeds 2 (15-ounce) cans garbanzo beans (chick peas),* drained and rinsed 1/2 cup dried red lentils 1 (28-ounce) can tomato puree 2 cups vegetable broth 1/4 cup pitted black olives 1/2 cup yogurt Method Heat olive oil in a pan and saut the onions. Add peppers, garlic, garam masala and sesame seeds and cook until peppers begin to soften. Combine everything except the yogurt in the slow cooker and cook on low 8 to 10 hours. Add yogurt about 15 minutes before serving. Indian-Style Spicy Yogurt Marinade Yogurt is a natural meat tenderizer, and this spicy marinade makes the most of i t. This mixture will produce a flavorful golden brown crust on all manner of mea ts, including chicken, lamb of beef; simply marinate them for about 4 hours befo re grilling. Skewer cubes of the marinated meat with onions, peppers and juicy c herry tomatoes before grilling, if you like. Ingredients 1 1/2 cups plain yogurt 3 tablespoons olive oil 1 tablespoon garam masala or Indian spice mix 2 cloves garlic, finely chopped 1 (1-inch) piece ginger, grated Salt and pepper to taste Method Put yogurt, oil, garam masala, garlic, ginger, and salt and pepper into a bowl a nd stir to make a marinade. Indian Spiced Chicken Simple and delicious, this recipe offers a good introduction to Indian cuisine. Its bright red color suggests a slightly spicy flavor. We combine paprika and ta marind paste with ginger, coriander, cumin, cayenne and turmeric for a flavorful complement to chicken. A less-visible ingredient in this lively dish is yogurt, which acts as a tenderizing agent. Serve with basmati rice. Ingredients 1 cup plain whole milk yogurt 1 tablespoon finely chopped ginger 1 tablespoon sunflower oil 1 tablespoon tamarind paste 2 teaspoons garam masala 2 teaspoons paprika 1 teaspoon ground cumin 1 teaspoon ground turmeric 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 cloves garlic, finely chopped 4 boneless, skinless chicken breast halves Method In a large bowl, combine yogurt, ginger, oil, tamarind, garam masala, paprika, c umin, turmeric, salt, cayenne, and garlic to make a marinade. Add chicken and tu rn to coat pieces well. Cover and refrigerate for 2 to 4 hours. Light the grill. When grill is hot, remove chicken from marinade, discarding lef

tover marinade. Grill the chicken until it is cooked through, about 4 minutes pe r side, then serve immediately. Crispy Garlic Tofu Bites Even if you are not a tofu fan, these crispy nuggets are hard to keep out of you r mouth. The recipe includes tamarind, an herb indigenous to India that has been cultivated for its pungent acidic flavor since prehistoric times. Tamarind can be found as a frozen paste, a liquid concentrate, or fresh in pods. The porous t ofu soaks up the tamarind's bittersweet flavor and forms a caramelized crust aro und each bite with the tamari, ginger and garlic. The crunchy roasted sunflower seeds add contrasting texture. These are excellent hot from the oven or chilled. Ingredients 1/2 cup low-sodium tamari 6 cloves garlic, minced, about 3 teaspoons 2 1/2 tablespoons lemon juice 1/2 cup orange juice concentrate 1/2 cup tamarind paste 1/2 cup ketchup 1 tablespoon minced fresh ginger 1/2 teaspoon curry powder 1/2 teaspoon garam masala 1 1/2 tablespoons molasses 4 teaspoons cornstarch 1 tablespoon cold water 1 pound extra firm tofu, pressed 1 cup sunflower seeds, toasted Method Combine tamari, garlic, lemon juice, orange juice, tamarind paste, ketchup, ging er, curry powder, garam masala, and molasses in a small saucepan. Bring to a rol ling simmer. Combine cornstarch and cold water. With sauce simmering slowly, whi sk in diluted cornstarch. Simmer sauce for one minute; remove the pan from the h eat. When tofu is ready, cut it into 1-inch squares, coat it in marinade and mar inate for two hours in the refrigerator. Preheat the oven to 400F. Roll tofu in sunflower seeds until well coated. Place th e tofu on a lightly oiled baking pan. Bake for about 25 minutes, or until deep g olden brown, turning the pan once during the cooking process Sweet Potato Samosas with Spiced Applesauce Makes about 30 Using prepared puff pastry saves a step in this recipe for samosas filled with a fragrant mixture of sweet potatoes, peas and spices. Homemade applesauce makes an enchanting partner. For a shortcut, use chunky jarred applesauce instead of m aking your own. To freeze samosas, allow them to cool completely and then freeze . Reheat samosas in a 400F oven until heated through, 8 to 10 minutes. Ingredients Spiced Applesauce 3 medium sweet-tart apples, peeled, cored and cut into chunks 1 tablespoon apple juice 1/2 teaspoon tamarind concentrate 1 teaspoon brown sugar Pinch of ground cloves Pinch of cayenne 1 teaspoon expeller-pressed peanut oil 1/2 teaspoon cumin seeds Salt to taste Sweet Potato Samosas 2 tablespoons expeller-pressed peanut oil 1 teaspoon black mustard seeds 1 teaspoon finely grated ginger 1/2 teaspoon ground turmeric

1/2 teaspoon garam masala 1 pound sweet potatoes, peeled and cut into 1/4-inch chunks Salt to taste 1 cup frozen green peas, thawed 1 teaspoon lemon juice 1 (14-ounce) package puff pastry, thawed according to package directions 1 egg, lightly beaten Method For the applesauce, put apples into a medium saucepan with 1/4 cup water. Cover and simmer for 10 minutes. Uncover and cook another 5 to 8 minutes, or until app les are tender but not mushy. Mash apples with a fork, leaving small chunks inta ct. Allow applesauce to cool. Meanwhile, stir together apple juice, tamarind con centrate, sugar, cloves and cayenne in a small bowl; set aside. Heat oil in a small skillet over medium high heat. Add cumin seeds and cook unti l seeds begin to sizzle and pop. Add apple juice mixture to skillet and cook for 20 seconds, stirring, then pour into applesauce and stir well to combine. Seaso n with salt and set aside. For the samosas, heat oil over medium high heat in large nonstick skillet. Add m ustard seeds and cook until seeds begin to sizzle and pop. Add ginger, turmeric and garam masala and cook for about 1 minute, stirring frequently, until fragran t. Add sweet potatoes and toss to coat with spices. Add 1/4 cup water and salt, cover and cook over medium low heat until potatoes are tender, 15 to 20 minutes. Uncover, add peas and cook 2 minutes longer. Season with lemon juice and salt, then lightly mash sweet potatoes with the back of a fork. Preheat oven to 375F. To assemble samosas, unfold puff pastry and cut it into 5-in ch rounds. Cut each round in half and brush with beaten egg. Bring the two ends of the straight side of each piece of pastry together to make a cone. Fill each cone two-thirds full with sweet potato mixture, then pinch and fold the two open edges together to seal. Pinch edge with fingers to make a decorative pleat. Pla ce samosas as done on a parchment-lined baking sheet and brush tops with additio nal beaten egg. Bake until golden brown, 18 to 20 minutes. Serve samosas warm, w ith applesauce on the side. Indian Black-Eyed Peas with Seitan This recipe draws freely from classic Indian cooking techniques that infuse spic es into vegetarian dishes. Seitan, a vegetarian protein source made from whole w heat flour, works perfectly for absorbing the warm spice flavor. Yogurt and cila ntro leaves are essential as cooling agents to offset the spicy ingredients. Ingredients 1 teaspoon ground cumin 1 teaspoon ground turmeric 1/2 teaspoon cayenne pepper 2 cloves garlic, finely chopped Salt and pepper to taste 1/4 cup corn or canola oil 1/2 tablespoon ground coriander 1/4 teaspoon ground cloves 5 whole green cardamom pods 2 kaffir lime leaves or 2 dried bay leaves (optional) 1 (1-inch) piece cinnamon stick 1 (1-inch) piece ginger, peeled and finely chopped 2 dried chile de arbols, trimmed, seeds discarded 1 medium red onion, chopped 1 1/2 cups vegetable broth, divided 2 (8-ounce) packages seitan, drained 1 (14-ounce) can fire roasted crushed tomatoes 1/4 cup goat's milk yogurt 3 (15-ounce) cans black-eyed peas, drained

1/2 teaspoon garam masala 2 tablespoons roughly chopped cilantro Method In a small bowl, combine cumin, turmeric, cayenne, garlic, and a pinch of salt a nd pepper. Set aside. In a 6-quart pot, combine oil, coriander, cloves, cardamom, kaffir lime leaves o r bay leaves, and cinnamon and turn heat to medium. Cook slowly for about 2 minu tes until fragrant, stirring from time to time. Add ginger and cook for 2 minute s, then add dried chiles, cook for 1 minute more, then stir in onions. Cook, sti rring often, until onions are translucent, about 10 minutes. Use 1/2 cup of the vegetable broth, adding a bit at a time and stirring and scraping the bottom of the pot as the onions cook to keep them from sticking. Add garlic and spice mixture and seitan and cook for 1 minute, stirring. Add rem aining cup of vegetable broth and tomatoes. Stir, raise heat and bring to a boil . Cook, covered, for about 8 minutes, stirring halfway through. Season with salt and pepper. Remove about 2 tablespoons liquid from the pot and stir with yogurt in a separat e bowl to raise the temperature of the yogurt and avoid curdling when added late r. Add black-eyed peas to pot along with garam masala. Cover pot and cook until seitan and beans are heated through, about 5 more minutes. Turn heat off, stir i n yogurt mixture, and serve immediately, garnished with cilantro.