Sunday, October 24, 2010

The Spice Factor

When your in the mood to spice up your look, maybe you reach for your red Louboutin pumps, or your favourite Roberta Cavalli leopoard print blouse? Perhaps you venture into your bureau draw and fetch your sexiest Victoria Secret lingerie?

When you want to spice up the kitchen, why not take a culinary trip to India? With fresh wholesome ingredients and exotic herbs and spices, you can cook up quite a few tasty dishes. One of my favourite shows that does exactly that is the Food Network's Spice Goddess with Bal Areneson. She puts a modern twist on many of my Indian favourites, such as Butter Chicken, Roti, and Lentil Cookies. 

Be sure to check out Bal’s show every Saturday on the Food Network for a delectable trip to the tastes of India.

Check out one my favorite Bal recipes for No Butter Chicken


2 to 3 tablespoons grapeseed oil
1 tablespoon chopped ginger
1 cup chopped red onion
1 cup chopped tomato paste
1 tablespoon cumin seeds
1 tablespoon turmeric
pinch chili pepper flakes
1 tablespoon garam masala
½ teaspoon salt
freshly ground pepper
2 boneless, skinless chicken breasts
1 tablespoon brown sugar
¼ cup plain yogurt
1 cup water


1.     Put a large skillet over medium-high heat and add oil. When it starts to get hot, add the ginger and onion and cook for 3 to 4 minutes until soft.

2.     Add the tomato paste, spices and salt and pepper and cook for 2 minutes, turning the heat down low. 

      Add the chicken and stir well to coat and cook for 5 to 7 minutes.

3.     Add the brown sugar, yogurt and water, turn heat up to high and cook for 7 to 10 more minutes, till chicken breaks easily when  pressed with a fork.

Donna for Amanda's Fashion Spot
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