The wonderful Kathy Gori from The Colors of Indian Cooking was kind enough to agree to test the GitaDini Yin Yang Storage Bin Set. Not only did she clear up her pantry in no time, she also created a wonderful, healthy recipe using all those newly arranged spices. She allowed us to feature her blog post in our GitaDini Blog.
The text is curtesy of Kathy Gori and photos are copywrighted to Alan Berger who shoots all the photos for Kathy's Blog. This is the link to the orginal post: http://www.thecolorsofindiancooking.com/2013/01/new-eating-for-new-year.html
Here it goes!
New Eating For A New Year
When I stop and think about it, it seems as though 2012 was hardly here.
One minute I was just plain cooking and writing, the next I was plunged into
parental illness, and bobbing back there in the rear view mirror was the Mayan
Calendar End of the World As We Know It. I feel like I have to add that last
part since the planet is still whirling and maybe we just don't know enough yet.
So there's that.
I spent most of last month sick with some sort of bug
that's still left me with croaky vocals and I've now emerged from a haze of
antibiotics, cough lozenges and desserts (can't forget those) into 2013. It
seemed only right that I get back to some healthy Indian vegetarian cooking in
order to start the New Year off right. Yes, my pants guilted me into it. I
wanted to make something simple for lunch that didn't involve sugar or
chocolate. I was also eager to try my new toy.
A couple of weeks ago
I was contacted by a company named GitaDini.
GitaDini makes housewares based on traditional Indian kitchenware and gives them
a contemporary tweak. They asked if they could send me a couple of their items
to try in my home kitchen and I was intrigued. One of the things they sent me
was a Yin Yang spice box, or as they're called Masala Dabba. The box fits
together in a nice snug pattern that nestles next to wherever you need it.
And once you open it, there's all the spices you need right at your fingertips
in cute little stainless steel containers.
I've always wanted one of these but have never bought one because, well what
else do I have an incredibly messy pantry for? God forbid I should ever get
organized, 'cause what's more fun than being in the middle of a big cook and
shrieking "Where the hell's the damn coriander seed?!!" while spilling a bottle
of peppercorns all over the floor and racing the dog to pick them up. Using the
spice box however, nice and easy and nobody gets hurt. See?
So, I busted out the YinYang box and set out to make the first healthy dish post
Kerala Style Coconut Eggplant
Here's What You
1/2 cup of coconut milk
1 Tbs of grated
unsweetened dried or fresh coconut
2 dried red chili peppers
serrano chili seeded and chopped
1 large shallot chopped
One medium onion
peeled and choped
2 tsps ground coriander
1 tsp garam masala
1/4 tsp of
garam masala for garnish
1/2 tsp of turmeric
4 thin slices of peeled fresh
3 Tbs vegetable oil (I usually use coconut)
salt to taste
1/2 cup chopped fresh cilantro
1 Tbs chopped fresh
Here's What To Do:
Cut an eggplant into 1 inch pieces.
In a food processor or blender grind the green chili, red chilies,
ginger, onion, shallot and grated coconut into a paste.
Add in the turmeric,
coriander and 1 tsp of garam masala.
Heat the vegetable oil in a kadhai or
When the oil is hot, toss in the onion coconut paste.
about 4 minutes or so.
Add in the coconut milk, salt and the eggplant
pieces. Cook over medium high heat for about 5 minutes.
Turn the heat down, put a lid on things and cook for about 25 minutes or
Check it every now and then and give things a stir to make sure nothing
is sticking or burning.
Add in the lemon juice, cilantro, mint, and cook everything for another couple
Put the eggplant in a bowl and sprinkle with 1/4 tsp of garam masala.
Serve it up. The ear flaps hat is because our house gets really cold this time
of year and in the interest of energy saving, we like to bundle up rather than
turn on the heat if we possibly can. Also I was having a classically bad hair
This recipe will serve about 4 people as a side dish. Probably you can stretch
it a bit further if you run it through the woodchipper.
I want to thanks the nice people at GitaDini for sharing their wonderful
Yin Yang spice box with me. If you don't want to use it for Indian cooking it
makes a great stash box for nuts, candies, or whatever you've got floating loose
around your kitchen.
Coming up next, an easier and lighter version of
an Indian sweet, because after you've eaten your vegetables what could be
better? Also I give the Rotito from GitaDini a test run. What pray tell is a
Rotito? Well, stick around and find out. Follow along on Twitter @kathygori