Yoga Soup on July 17th — Bollywood night with Indian dinner (catered by me)

See www.yogasoup.com for details and prices.

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Spiritland Bistro on July 20th — First of a series of Ethnic Dinners.

You are invited to an intimate multi-sensory experience of exotic India.

Be transported to enchanting India & dine on an exquisite feast while listening to classical music  BY LOTUS MOON & view mesmerizing photography.

ENJOY A FOUR-COURSE ALL-ORGANIC AYURVEDIC MEAL FROM APARNA’S COOKBOOK:

First Course: Corn fritters with ginger & cilantro, served with two chutneys

Second Course: Chopped salad with Indian-spiced dressing & masala papadums

Third Course: Chettinadu chicken curry (a fragrant South Indian curry using coconut & curry leaves), with Zafrani pulao (Basmati rice infused with saffron, nuts & raisins), & cucumber raitha (yogurt & cucumber condiment to cool down palate)

[vegan entree option: Korma of vegetables & nuts, with an almond sauce]

Fourth Course: Mint fennel digestive tea, date ladoos, & pineapple semolina halwa

Indian beer will be made available, as well as a wine paired to each course, for an additional charge.

Dietary notes:  dinner is soy-free, egg-free, dairy-free (except yogurt), & gluten-free (except dessert halwa).

All food prepared by SpiritLand Bistro using recipes from Aparna’s cookbook!  Seating is limited, please reserve in advance by calling us at 966-7759.

DON’T MISS THIS FABULOUS EVENING OF FOOD AND MUSIC.

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Desserts Class on July 23 in Mission Canyon from 10-11:30. Cost: $55 per person or if you a bring a friend, $50 for you and your friend.

Menu:

Date Ladoos

Sauteed Fruit with Fresh Whipped Cream

Chick pea flour balls

We will also talk about why sweetness is so important to the human palate.

Each family has their own favorite breakfast. Avocado on toast with ghee with lots of black pepper is our favorite. Simply toast a few slices of good quality bread with 1 tsp of ghee smeared on each slice. Top with several thin slices of avocado, sprinkle with a bit of sea salt and black pepper. Serve immediately and enjoy! If you have a juicy heirloom tomato, add a few slices of it and garnish with some basil, parsley or cilantro.

Avocado on Toast

Many of you know that I have been teaching cooking for at least 10 years. Starting this June, I thought I’d give my classes an official name: So, I decided on The Mistress of Spice Cooking Studio. Although I do not have a public space for it, (I’m sure I will as time goes by), for now it will be held at my home in Santa Barbara.

Each month, I will teach two classes — one will be a day class and another an evening class. This way, I can accommodate everyone’s schedules. So, this month, I have class on June 8th on using FRESH COCONUT. We will learn about the benefits of using fresh coconut and then learn to break a coconut, remove the meat and prepare coconut milk, then make a coconut milk chai as well as a delicious coconut chutney.

All this for only $55 per person. Payment must be made via PayPal or check before June 6th. Bring a friend and you will both receive $5 off. Call or e-mail for details.

Spices of India

This morning, before my domestic responsibilities called out sweetly to me, I made my way to the downtown farmer’s market in Santa Barbara by 8am. It was a glorious morning in SB with the sun shining and cool temperatures. As always, I made my way to B.D.’s stand. This stand is my favorite because they have the most amazing and colorful array of herbs and produce. They also have the most helpful and happy staff members who run the booth. It is always a treat to share with B.D. my memories of growing what we needed in India and my thrill to see vegetables and greens he sells that I have not seen in years.

Today was one such day. I was excited to see amaranth greens.The word Amaranth is derived from comes from the Greek,  amarantos or the “one that does not wither.” In Southern India, we called it “dantu.” There is variety of amaranth that has red leaves but today he carried regular green dantu. Of course, I extolled the virtues of this delicious green vegetable to him and he shared with me the fragrance of the fresh tulsi he was also selling. That alone made my day.

I also purchased cilantro, heirloom tomatoes, fenugreek (it’s getting late in the season for it now) and arugula.

Amaranth is a great to eat for its bitter qualities and is soothing to pitta dosha. It can be prepared with cumin and turmeric and garnished with fresh coconut and added to dal or served as a side dish.  Visit your farmer’s market and see what you can buy that is new or different and experiment in your kitchen. You will love it!

Amaranth Greens From B.D.'s Stall at Farmer's Market in Santa Barbara

Produce from Farmer's Market

Watch a brief video about my guest chef gig at The Farmer and The Cook Organic Cafe in Ojai.

Mixing Carrot Salad with Lime Juice

Thanks to Olivia of The Farmer and The Cook Organic Cafe in Ojai for inviting me to the guest chef for the evening of May 15, 2010. I enjoyed it as much as the diner enjoyed the meal. Be sure to look for me there again in July for a North Indian feast.

Thanks for all those who came from as far as Santa Barbara for the dinner. And Lotus Moon, thank you for such beautiful ragas!

Swiss Chard with Fresh Coconut

Sous Chef Sarah Lim with Coconut Chutney

Fresh Coconut Chutney

Date Balls

Mixed Vegetable Dal

Lotus Moon -- North Indian Classical Music with Sarod and Tabla

Ingredients:

4-6 small beets peeled and halved

3/4 tsp sea salt

1/2 tsp pepper

2 tsp grapeseed oil

1/2 tsp white sesame seeds

1/2 tsp black sesame seeds

Preparation:

Preheat oven to broiler setting. Place the beets and the rest of the ingredients on a cookie sheets and mix well. Add 1/4 cup of water to the cookie sheet and place on the second shelf of the oven and roast till the beets are tender. This should take 20-25 minutes. Serv at room temperature or hot.

Roasted Beets

Organic Beets

Peeled And Chopped Beets

Ready for the Oven

Your Roasted Beets

I have not prepared this delectable dish since I moved from San Diego to Santa Barbara two and a half years ago…much too long for a melt- in- your- mouth- morsel of thin slices of pan- roasted eggplant stuffed with goat cheese and garnished with basil and lemon juice. A perfect dish to enjoy in the summer.

Ingredients:

4 tbsp oil

1 medium globe eggplant ends trimmed and sliced lengthwise into thin slices

1 tsp salt

A few grinds of fresh pepper

1 tbsp of goat cheese per slice of eggplant

The juice of 1/2 lemon

4 basil leaves rolled up and chopped crosswise

Preparation:

Heat 1 tbsp of oil in a cast iron skillet. Place two slices of eggplant and sprinkle with salt and pepper. Cook on medium heat till the eggplant slices are cooked and show brown spots. Turn over and cook for another 3-4 minutes. Place the cooked eggplant slices on a plate and continue to cook the other slices till you are done. Place 1 tbsp of goat cheese on the narrow end of each eggplant slice and roll gently. Place it seam side down on a platter. Garnish with chopped fresh basil and lemon juice and serve at room temperature.

Sliced Eggplant

Cooking Eggplant Slices

Eggplant Cooked on Both Sides

Goat Cheese on Eggplant Slice

Rolling Eggplant with Goat Cheese

Your First Eggplant Rollup!

Eggplant RollUps Garnished with Fresh Basil and Lemon Juice!

The Farmer and the Cook Market and Cafe in Ojai

For those who love authentic Indian food and my cooking, head on over to the Farmer and the Cook this Saturday for a South Indian Feast. I’ve been invited to the Farmer and the Cook as a guest chef and I am thrilled to present the following menu:

Digestive Hot Ginger Fennel Tea

Mixed Vegetable Sambar

Basmati Rice

Vegetable Pakoras with Red Coconut Chutney

Mixed Greens Cooked with Mung Dal and Coconut

Carrot Salad

And a yummy dessert.

Call FOR RESERVATIONS CALL   805-640-9608

Dine, relax and be sure to say “hello.” Enjoy!

I catered a wedding on May 1 in Santa Barbara and we made a scrumptious and bountiful table full of food. What a glorious day of Santa Barbara sunshine and warmth for an outdoor wedding. My crew: Lisa Masbanji and Greg Alexander made everything flow so beautifully for the guests.

Menu: Onion and potato pakoras with mint chutney, bruschetta with fresh basil and tomato, Fatoush salad, roasted vegetables with goat cheese, French lentil salad, date balls with orange blossom water and much more!

We are available for parties, wedding, retreats, celebrations and birthdays of up to 150 people.

Wedding Buffet

Split Pea Soup Served in Shot Glasses

Date Balls Infused with Orange Blossom Water