Tickets available for the World Premiere.

http://iaac.us/NYIFF2011/HolyKitchens.htm

New York Indian Film Festival 2011

iaac.us

Karma to Nirvana is the second Film in the Holy Kitchen Series - it explores the food sharing traditions of Hinduism. The life and stories of Lord Krishna, - who is recognized as the eighth avatar of Vishnu or as the Supreme Being, is the starting point for the exploration of the ties between sharin...

Junoon on Virtual Gourmet

Thanks John Miriani of Virtual Gourmet for a great review.
http://www.vkhanna.com/VirtualGourmet.htm

Virtual Gourmet

www.vkhanna.com

Ambassador of Peace: Sri Sri Ravi Shankar

http://www.sakiv.org/SriSriRaviShankarAwardCeremony.html

Sri Sri Ravi Shankar Award Ceremony

www.sakiv.org

His Holiness Sri Sri Ravi Shankar was honored with SAKIV's Global Ambassador of Peace for his efforts to promote peace in the World.

We are honored to announce the World Permiere of Karma to Nirvana at the Prestigious New York Indian Film Festival on May 4 - 8. Learn more about NYIFF which brought us Slumdog Millionaire, Namesake and many great films.
http://www.iaac.us/NYIFF2011/index.htm

Karma to Nirvana

Take a sneak peek at our all new Holy Kitchens site. Thanks to so so many people who devote their time and talents to all these projects. Regards Vikas
www.holykitchens.com

Chocolate Souffle with Basmati Rice

Today's recipe testing: Chocolate Souffle with Basmati Rice, for our upcoming book "Flavors First". Andrew testing the recipe with me.
We are working with ground basmati rice instead of AP flour to create this dessert gluten free.
Here is another recipe for Chocolate Cupcakes with Vanilla Frosting and Raspberries
http://www.vkhanna.com/CupcakeswithVanillaFrostingandRasberries.htm

Merle Exit on Junoon

Thanks Merle for a great review of Junoon. Its always a pleasure to cook for you.
http://merleswhirls.blogspot.com/2011/02/junoon-preview.html

Merle's Whirls: JUNOON PREVIEW

merleswhirls.blogspot.com

Junoon on Jus Punjabi

Check out the restaurant review of his unique new restaurant JUNOON on JUS Punjabi's Restaurant Review! Restaurant Review airs every Friday at 4:45 pm EST, Repeat on Friday 11:45 pm EST and Monday 10:45am.
Vikas Khanna's restaurant 'Junoon' on Restaurant Review!
www.vkhanna.com
Vikas Khanna was raised in Amritsar, India where he grew up surrounded by large family feasts, the seasonal produce fresh from the fields of Punjab, and of course, his Grandmother’s traditional home cooking. It was at his grandmother’s side that he began to learn the intricacies of Indian cuisine...

Junoon Spice Room. This is one my favorite place at the restaurant. Generally my day begins here (weighting, grinding, creating mixtures).
http://junoonnyc.com/index.php?option=com_content&task=view&id=14&Itemid=32

Lisa Ekus

One of my first American friends is also my great teacher "Lisa Ekus". She has nutured a whole generation of Chefs and promoted them on the world stage. I was honored to be invited to her house in Massachusetts. I clearly remember Hatfield on January 21st, 2006. Jane Fella came to pick me up from the station and I did not feel to be a stranger even for a moment.
This was the first American home I had visited too. We did a big cooking class to benefit The Food Bank of Western Massachusetts.
http://www.sakiv.org/LisaEkusFoodBankEventMA.html
Her husband David cooked a great dinner of pan seared scallops and home grown greens.
The cooking class was amazing, except that I added too much water to the flour to make breads. We kept adding more flour to make it right. And finally ended up with too many rotis.
In years to come, we have shared great meals together (City bakery, 11 Madison, Tamarind, Otto.....and ofcourse my first apartment) and she has had a very encouraging impact on my life. I have always shared her thoughts with my students and cherished her friendship.
Yesterday when she came to celebrate her daughter Amelia's birthday at Junoon, It was overwhelming to think about our journey together since our first meeting.
I am so much thankful to her and her family for making me feel so accepted as a friend and a chef.
Here is her side of the story:http://www.lisaekus.com/blog/?p=813&utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Take-outTheBlogOfTheLisaEkusGroup+%28Take-Out%3A+The+Blog+of+The+Lisa+Ekus+Group%29

Baisakhi: A new season of Harvest

Baisakhi: The New Harvest Season. For me this is a great example for gratitude to Mother Earth for her gift of food. Learm more about the history of festival with easy recipes.
http://www.vkhanna.com/BaisakhiMeaning.htm

CNN: Vikas Khanna shares 5 tips for staying calm.

5@5 - Vikas Khanna

5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
The kitchen - both in the professional sense and at home - is a hectic place. When the mille-feuille goes awry, it's easy to slip into a whirl of profanities that would make Bobby Knight blush.
Instead of flinging the nearest soup ladle at an unsuspecting line cook, Vikas Khanna, the executive chef of Junoon and the creator of "The Holy Kitchens" documentary series, says keep calm and sauté on.
Five Ways I Keep Calm in the Kitchen: Vikas Khanna

1. Positive energy
"My grandmother taught me that your energy is transmitted through the food when you cook. Before preparing every meal my grandmother had a cup of tea and thought through everything she would be making before she started. I later came to understand that this technique is called visualization. When it gets hectic at Junoon, I try to remember her technique."
2. Keep it clean
"At the end of the night I always restore my sense of equilibrium by helping the porters clean the kitchen. When the kitchen is in good order and everything is cleaned and organized I feel a sense of clarity that prepares me for the next day. There are few things more frustrating than not being able to find your favorite pepper grinder or finding that your knives are not ready for work."
3. Meditation brings inner peace
"Meditation has positive effects that last much longer than just during the session. While we were building Junoon, I made sure that we set aside some space for all the employees to recharge their spiritual batteries. When we are able to share a few moments of calm contemplation it helps us handle the stress of the busy kitchen."
4. Not reacting in the moment
"Between you and me, sometimes people behave badly under stress. When this happens, it is your reaction that is the most important thing. If you respond in kind then you will escalate the aggravation. My greatest power is my ability to hold my response. I wait until after the dinner service is over and discuss the situation privately and gently. It doesn’t mean that I don’t get angry; I just choose to be in control of when and where that happens."
5. Remember your place
"I am just one in a very long line of cooks that stretch backwards through time; my mother (okay, she cooked only rarely) my grandmother, my great-grandmother, and the ancestors I never met and never heard of. One day I will be forgotten just like my ancestors and my legacy will be nothing, but the cooks that I have taught. I hope that I leave behind patient, calm and talented chefs."
Does cooking make your head boil, or are you as cool as a cucumber? Share your kitchen temperament in the comments

Food and Spirituality

 For Vikas Khanna, the spiritual power of food is to be taken very seriously. His grandmother taught him that food has a higher form of consciousness, and today, he's professing the same. The chef has made a new DVD series called Holy Kitchens (Deepak Chopra cameos in one). The series illuminates the connection between faith and food, and is available to anyone who wants to learn about the subject, including students at the Harvard Divinity School. In the clip above, he journeys into the kitchens of The Golden Temple located in his own hometown of Amritsar Punjab. It's estimated that this infamous Sikh Temple serves approximatly 80,000 free meals a day. Hit play for a preview of the first short film called The True Business

http://www.facebook.com/video/video.php?v=1959863438297

Good Things Come in Threes

April 18, 2011, 6 PM

Junoon

27 W. 24th St.

Indulge in a splendid, four-course dinner of decadent Indian trios paired with delicious wines when chef Vikas Khanna and owner Rajesh Bhardwaj invite you into their Flatiron hot spot. Your evening will begin with a tour of Junoon’s unbelievable spice room, where chef Khanna will show you how he creates the unique, signature blends that you’ll experience throughout your lavish meal. Dinner will showcase an expansive range of Indian flavors through triplets of Sigri/Patthar, Tawa, Handi and dessert. In case you’re not already an Indian food guru, we’re talking: Murg Makhanphal Kebab with purée of avocado, ginger juice, cilantro and Garam Masala; Kakori Kebab with finely minced lamb, cardamom, green papaya and spiced yogurt; star anise sea scallop with cracked white peppercorn and cinnamon roasted pepper chutney; and Nadru Kofte with Kashmiri lotus root, homemade cheese, cashew nuts and cardamom. Both Khanna and Bhardwaj will also speak about their journey from top-notch restaurants in India to New York City, bringing your evening journey all the way home.

Event Details:

$95 for four courses of trios paired with wine and a tour of Junoon’s spice room; tax and gratuity included.

To Reserve:

Call 212-490-2100 and mention “Zagat Presents.”

Good Things Come in Threes

April 18, 2011, 6 PM
Junoon
27 W. 24th St.

Indulge in a splendid, four-course dinner of decadent Indian trios paired with delicious wines when chef Vikas Khanna and owner Rajesh Bhardwaj invite you into their Flatiron hot spot. Your evening will begin with a tour of Junoon’s unbelievable spice room, where chef Khanna will show you how he creates the unique, signature blends that you’ll experience throughout your lavish meal. Dinner will showcase an expansive range of Indian flavors through triplets of Sigri/Patthar, Tawa, Handi and dessert. In case you’re not already an Indian food guru, we’re talking: Murg Makhanphal Kebab with purée of avocado, ginger juice, cilantro and Garam Masala; Kakori Kebab with finely minced lamb, cardamom, green papaya and spiced yogurt; star anise sea scallop with cracked white peppercorn and cinnamon roasted pepper chutney; and Nadru Kofte with Kashmiri lotus root, homemade cheese, cashew nuts and cardamom. Both Khanna and Bhardwaj will also speak about their journey from top-notch restaurants in India to New York City, bringing your evening journey all the way home.


Event Details:
$95 for four courses of trios paired with wine and a tour of Junoon’s spice room; tax and gratuity included.

To Reserve:
Call 212-490-2100 and mention “Zagat Presents.”
.

Video in a flashback of Gordon Ramsay, Purnima and Andrew Blackmore

Gordon Ramsay, Purnima and Andrew Blackmore

On April 2nd, 2007 we shot Kitchen Nightmares with Gordon Ramsay. I still remember how encouraging Chef Ramsay has been thoughout my career.
Dillons was transforming to Purnima and the greatest Chef in the world was helping me to do that.
I am forever grateful to Chef Ramsay for being a true friend and my mentor. But my highest gratit...ude comes from the fact that Chef Ramsay introduced me to Andrew Blackmore.
In the years since then, Andrew has become the voice of expression for me -, whether it is Holy Kitchens, SAKIV, Events, Junoon, Television, Cookbooks or just daily expressions of life.
Thanks Andrew
http://www.youtube.com/watch?v=1iQGiwpjACY&feature=player_embedded

The first dish I ever made

FIND YOUR CRAVING:
The daal makhani at Junoon is the one dish that Chef Vikas Khanna says he eats every night. “It’s my legacy,” he explains. This was the first recipe that his grandmother taught him. Maybe it’s that added love that makes this daal so special.
Continue reading>
http://www.findyourcraving.com/craving/daal-makhani

The first dish I learnt to make: Daal

Fit for a Maharajah:

Wall Street Journal features our dishes from the menu. Nadru Kofte: Lotus root dumplings in a creamy almond curry.

http://online.wsj.com/article/SB10001424052748704506004576174781203691782.html

 

What is your Intent? Post today-

Dr. Deepak Chopra has been a great mentor, supporter and friend of mine for years. His vision of body, soul and cosmic energy had lead us to our meditation classes for staff at Junoon. His thoughts on Holy Kitchens have given a huge dimension of depth to our films.
I am honored to be a contributor on his website Intent.com
Read more on my posts
http://www.intent.com/vikaskhanna/blog

Flavors First Cookbook coming soon, everywhere

Our upcoming book "Flavors First" is based on my journey from my Biji's kitchen to cooking in New York. I am honored to be a part of Lake Isle Press family.

Pre-order on amazon
http://www.amazon.com/Flavors-First-Indian-Culinary-Journey/dp/1891105477

7 Spice Lamb Shank in Time Out New York

Today in Time Out: 7 Spice lamb shank at Junoon. I was inspired with this medley of spices as they combine perfectly.
http://newyork.timeout.com/restaurants-bars/1095897/haute-indian?page=0%2C1

The Spice that changed the World

This ingredient change the World forever: Peppercorns. As I was touring through the peppercorn fields of India, it was hard to underestimate the power of these peacefully growing vines of peppercorns.
Its a part of our daily life now that we take its journey to our dinner tables for granted.
Black pepper is such a common pantry item th...ese days, it may be hard to believe it was once so valuable that it was used as currency. We take it for granted, but the vast majority of savory recipes include some form of black pepper as an ingredient.
Pepper is ranked the third most added ingredient to recipes, with water and salt leading the race. To get basic ground black pepper, one must begin with whole peppercorns, not as commonly used nowadays, but definitely a culinary experience extraordinaire.

Raving review of Junoon in NY Times

I am humbled and very thankkful to Mr. Sam Sifton for a very encouraging review of Junoon in The New York Times today. I owe this to everyone in our team who work SO hard everyday. I am proud of each one of them.

I dedicate these stars to my Biji.

http://www.nytimes.com/2011/03/30/dining/reviews/30rest.html?pagewanted=1

I was born again on Mar 29, 1984 when I ran for the first time in my life. Thx Mama ji for another beautiful spring.

me born: Again on March 29th, 1984

I was born on Nov 14th 1971 to Bindu and Davinder Khanna. This time was very critical during the India-Pakistan war of 1971. The nurse noticed that I had strange (misaligned) legs and the doctors thought that I might never be able to walk properly ever. My mother is "Indra Gandhi" to all who know her. The woman of iron will who would even fight with Gods for her kids, and hearing that her son would not be able to walk was impossible for her to hear.
So, she takes me to Delhi (in the middle of war) and gets my legs operated. (this picture was taken right after the operation).
She made me wear the shoes with braces. I loved-hated those shoes that were always tight and I hated my feet growing bigger. But I would never complain to my mother to buy new ones as they costed a lot of money. But she knew it when they were too tight and would always manage to get new ones.
Also, I could never play like other kids, and always stayed at home. Oh man! When I entered my classroom, they sounded like thunderstorms and even louder than all the kids laughing together when they saw me.

I loved them because during Diwali, I could almost break crackers with them and make everyone jealous. And also, because staying at home allowed me to stay in the kitchen. I found me peace and center there. And later learnt cooking from my Biji (grand mother) in the same kitchen.

I was entering teens by 1984 and loved the moment when my doctor said that you are FREE. I thought free for what. He said to run, as I did not need to wear the braces anymore.
On March 29th, 1984 my mother took me to Company Bagh in Amritsar right after the happy news and asked me to run. I still remember the huge statue of Gandhi with fountains and running around them.
It was just the beginning of spring and I had found new freedom. Not just to run, but just to be free.
Thanks Mama for another beautiful spring.

Vikas Khanna is the Spice Man | Food Republic

Click to read full Article

I learned to cook at my grandmother’s side. One of my first jobs was grinding the spices. She had a large, heavy brass mortar and pestle. it was one of her most treasured possessions. She patiently taught me the importance of slowly dry roasting the spices and letting them cool before grinding them in the mortar. If I ever over-toasted the spices she would make me throw them out and start over again.

She was patient and kind, but believe me, my Biji had high standards of quality. We ground the spices fresh for every meal. My connection to the world of spices was handed down to me through my grandmother and by extension, from all the cooks who came before her. I love having this connection to my ancestors.

A distinguishing characteristic of Indian cooking is our extensive use of spices, both whole and ground in making sauces. As a home cook there are three important lessons to be learned:

1. Buy your spices in small quantities so they don’t lose their flavor. For home use, I only buy an ounce or two at a time, but I admit that I am spoiled because I am close to so many excellent purveyors of fresh spices. Spice oils are sensitive to light and heat and quickly lose their potency, so store them in a cool, dark place to preserve their freshness.
2. Find a place that is busy and turns over its inventory frequently to assure that the spices are fresh. The best way to tell if the spices are fresh is to smell them. If they smell pungent, they’re fresh. If the smell is faint or musty, the spices are past their prime. 
3. Buy all your spices whole and only grind them as you need them. As soon as spices are ground, the flavor begins to dissipate rapidly. Within an hour, much of the flavor is lost. Today’s coffee grinders are super for turning whole spices into powder. They are relatively inexpensive and easy to use—just label one for spices only and make sure never to use it for coffee.

If your recipe calls for a teaspoon of ground cumin, for example, lightly toast a heaping teaspoon of whole cumin in a dry skillet over medium heat until it smells fragrant and then remove the cumin from the pan and let it cool before grinding in your coffee grinder. The reason we toast spices is to activate the essential oils that the spices contain; it makes the flavor more vibrant and exciting. The only spices that we don’t typically grind ourselves are cinnamon stick, dried ginger, and turmeric. Only a very powerful industrial grinder can turn thesd spices into a fine powder.

An easy method of using spices to add flavor to dishes is infusing oil to be used on marinades or as a salad dressing. 

Metro NY - Vikas Khanna: The hottest chef around

Read Article Here

NEW YORK

DOROTHY ROBINSON

Published: February 23, 2011 6:11 p.m.

Last modified: February 23, 2011

 6:14 p.m.

  METRO FILE FOLDER
Learn more about Vikas Khanna and Junoon (27 W. 24th St.) at 
www.junoonnyc.com.

Although we’ve had our sights set on Vikas Khanna to be Metro’s Hot Chef for a while, it seems like we’re not the only media outlet to find the executive chef of the upscale eatery Junoon eye-catching: The readers of Eater NY just voted him the hottest chef in New York (he’ll now compete with chefs from San Francisco, L.A., Portland, Miami, Austin and Chicago for the title of Hottest Chef in the Country). Let’s check in to see what makes him so delish, shall we? What is the most misunderstood thing about Indian cuisine? 

People think that Indian cuisine is much more spicy and complex than it really is. Many of our dishes are very mild and easily made. Most feature just a few spices in different amounts that change the balance and perception of a dish. What is your absolute favorite thing to cook at Junoon?

Lentils — it makes me feel connected to my grandmother, who taught me to cook. It was the first dish that my Biji let me make for the family when I was still a boy. I feel such a sense of comfort when I have lentils and it reminds me of the humble place I come from. What is the most important thing your grandmother instilled in you about cooking? 

When I first began my catering company, she took me aside and advised me to always have good intentions in my heart, no matter who I was cooking for. She told me that people will forgive the mistakes in your life if they believe in your best intentions. I have found this to be true. What is your favorite element about the physical space of Junoon? 

Our meditation room. It’s a space we set aside for the staff and we hold meditation sessions there. I think that caring for the staff is the most important thing in creating a successful restaurant. The most important thing is our relationships and taking care of each other. I want everyone here to feel valued because they are all important to our mission of hospitality.
Can you tell us about your short film series “Holy Kitchens,” which focuses on religions and their relationship with food? 

Our next “Holy Kitchens” film will have its premiere at the New York Indian Film Festival, taking place May 4–8. It’s called “From Karma to Nirvana” and it focuses on the life of Krishna and the food-sharing traditions in Hinduism.

Vikas on Twitter

Please follow us at Vikas Khanna (VikasKhanna1) for udates

Vikas on the Martha Stewart on the Hallmark Channel

See complet show  - Martha Stewart Show

Turmeric: Health Benefits

Health benefits of Turmeric.....it has been used for over 2500 years in India as a major ingredient for cooking and in ayurveda. My garndmother (biji) used to boil it with milk and give it to us when we were kids before sleeping. A small paste was applied when we would cut ourselves and also considered auspicious in ceremonies.

Here are 20 reasons to add turmeric to your diet: Courtesy HealthDiaries

1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.

2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.

3. Prevented breast cancer from spreading to the lungs in mice.

4. May prevent melanoma and cause existing melanoma cells to commit suicide.

5. Reduces the risk of childhood leukemia.

6. Is a natural liver detoxifier.

7. May prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain.

8. May prevent metastases from occurring in many different forms of cancer.

9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.

10. Has shown promise in slowing the progression of multiple sclerosis in mice.

11. Is a natural painkiller and cox-2 inhibitor.

12. May aid in fat metabolism and help in weight management.

13. Has long been used in Chinese medicine as a treatment for depression.

14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.

15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.

16. Promising studies are underway on the effects of turmeric on pancreatic cancer.

17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.

18. Has been shown to stop the growth of new blood vessels in tumors.

19. Speeds up wound healing and assists in remodeling of damaged skin.

20. May help in the treatment of psoriasis and other inflammatory skin conditions.

Kerela: Amma and Spice Market

During my recent trip to Kerala, I had 2 things on my agenda.
To seek Amma's blessings before opening Junoon and secondly to walk through the Spice Streets.
Amma (also known as the hugging saint) has inspired millions around the World and is a subject of our upcoming film "Karma to Nirvana". Her blessings mean a lot to me. She had once told me that feeding people is feeding the divine. She touches every plate of food she serves and when I asked her why, she said "I pray that may this food satisfy your soul" I loved it so much, that I try to do the same at Junoon.....well, I try my best to touch every plate that leaves to the dining room.

Secondly, my journey was to understand the power of the flavors and blessings of Mother earth known as "SPICES".They have impacted our lives since the beginning of time.Kerala became the center of the spice route and the New World was discovered because of them.

It is the several hundred pounds of spices from the oldest spice markets, that I use in my spice room at Junoon.

A sunny day at farmers market, magic of spring

More pictures at Facebook.com/VikasKhannaGroup

Zucchini Blossoms

Crispy Zucchini Blossoms with Rice Flour

One of my Favorite Spring Time Vegetables  - Zucchini Blossoms.

Here is a simple recipe of crispy zucchini blossom with with rice 

flourbatter. A gluten free recipe with lots of flavor

8-10	Zucchini or other squash blossoms
2/3	2/3 cup rice or all purpose flour
3/4	cup club soda
	Salt to taste
	Freshly ground black pepper
1/2	teaspoon ground cumin
1/2	teaspoon cayenne pepper
	Oil for frying

Whisk flour into soda – adjust proportions so batter is the consistency 
of heavy cream or slightly thicker. Add the salt, black pepper, cumin  and 
cayenne. Heat the oil to 350 F.

Coat blossoms in batter, and shallow fry in hot oil.

Drain on paper towels and serve with Rhubarb Chutney

Vision of Palate

"Vision of Palate" are our award winning workshops developed to educate
people with visual disbilities about the sense of taste, flavors and aromas.
Learm more:
http://www.sakiv.org/AbouttheWorkshop.html

Holy Kitchens Series - Moon of Eid (ISLAM)

The Moon of Eïd is a part of Vikas Khanna's series of Holy Kitchens. It will explore
 these traditions of the holy month of Ramadan along with the Five Pillars of Islam
and talk with Muslims about the spiritual sharing of food in Islam.

A Day at Junoon (in Images)

More pictures at Facebook.com/VikasKhannaGroup

Traditions, Rituals, Comfort........a childhood memory

Infusion of spices.......more flavors

Spice-Infused Oil Recipe | Food Republic

Click Above to Read full Article

Ready to take that Indian dish to the next level? We hit up executive chef Vikas Khanna of the hot new Manhattan Indian restaurant Junoon—not to mention the guy that Eater readers recently voted the sexiest chef in NYC—for an easy method of adding flavor to dishes by infusing oil. The oil can be used as a marinade or even as a salad dressing and can be made well in advance of its use, and it's sure to put a little Punjab punch into whatever you're making. 

Ever experimented with infused oils? Tell us about it in comments.

+ ENLARGE

Photo: Courtesy of Junoon Hospitality

Ground spices at Junoon

 

Servings:2 cups

Ingredients:

2 tablespoons whole cumin seeds

3 tablespoons whole coriander seeds

1 two inch piece cinnamon stick

1/2 teaspoon whole cloves

10 whole green cardamom pods

5 bay leaves

1 tablespoon ground tumeric

2 cups grapeseed oil (or other mild oil), warmed to 150 degrees

Directions: 

1. In a medium sized heavy bottom pan over medium heat, combine the cumin, coriander, cinnamon, clove, cardamom and peppercorns and heat to toast about two minutes.
2. Remove from the heat and cool. Then pour the toasted spices into a clean, dry spice grinder with the bay leaves and turmeric and process until finely ground.
3. Pour the ground spices into a stainless steel container and slowly add the oil, stirring to combine and then cover the container tightly. Leave the oil in a cool, dark place to infuse for at least two weeks.
4. Strain the oil through a fine meshed strainer lined with cheesecloth and store in a cool dry place for up to one month.

Level of Difficulty: 

Easy

Rhubarb with Fennel Seeds and Himalayan Salt

More Recipes at Recipes

One of my favorite spring ingredient- Rhubarb. 

A simple Rhubarb with Fennel Seeds and Himalayan Salt.

Ingredients

1/2	red onion, finely chopped
	Zest of 1 lemon
2	tablespoons fennel seeds
1/4	cup white wine
2	tablespoons white wine vinegar
1/2	cup packed light-brown sugar
1/2	teaspoon Himalayan salt
1/2	pound rhubarb, trimmed and cut into 1/2-inch pieces

In a medium saucepan combine onion, lemon zest, fennel seeds, wine, vinegar, sugar, and salt in a saucepan over medium heat and cook for 2 minutes.

Add rhubarb, cover and reduce heat. Simmer gently until rhubarb is tender and the mixture is thick, about 5 to 7 minutes.

Chill until needed.

SAKIV: In support of Clinton Foundation

Our Foundation SAKIV is proud to be a supporter of 

President Clinton's Millennium Network.

Read More>

Holy Kitchens: True Business -Chardi kala Award

I am very grateful to everyone at Plainview Library for their hospitality, love and support for the Holy Kitchens Film. 
I loved the "Chardi Kala Award". The word signify a perennially blossoming and optimistic attitude to life and to the future. Thank You all.