Vikas Khanna

Spicy Avocado Salad Serves 6 as Salad. A quick and easy salad with lots of flavor. 2 ripe avocados, peeled, pitted & diced 1 T minced garlic 1 medium onion, finely chopped 1 green bell pepper, coarsely chopped 2 green chile peppers, such as serrano, seeded & finely chopped 1 medium ripe tomato, finely chopped 1 T cayenne pepper 1 lime juice salt and freshly ground pepper 1/4 c fresh cilantro, finely chopped In a large bowl, combine avocados, garlic, onion, bell pepper, chile peppers, tomato, cayene pepper, lime juice and cilantro. Gently toss until evenly coated. Season with salt and pepper. Keywords: Salad, Vegan, Easy ( RG1242 )

Spicy Avocado Salad Serves 6 as Salad. A quick and easy salad with lots of flavor. 2 ripe avocados, peeled, pitted & diced 1 T minced garlic 1 medium onion, finely chopped 1 green bell pepper, coarsely chopped 2 green chile peppers, such as serrano, seeded & finely chopped 1 medium ripe tomato, finely chopped 1 T cayenne pepper 1 lime juice salt and freshly ground pepper 1/4 c fresh cilantro, finely chopped In a large bowl, combine avocados, garlic, onion, bell pepper, chile peppers, tomato, cayene pepper, lime juice and cilantro. Gently toss until evenly coated. Season with salt and pepper. Keywords: Salad, Vegan, Easy ( RG1242 )

Spinach Soup with Lentils Serves 6 as Soup. This very easy basic recipe is one of my favorite soups of all time. It has a great combination of flavors. 2 packs frozen spinach, chopped 3 T green lentils 1 T vegetable oil 1 medium onion, finely chopped 2 T all purpose flour 1 tsp garam masala salt and freshly ground pepper 1 c vegetable stock 4 c whole milk Cook frozen chopped spinach and green lentils in 4 cups of unsalted water, until the lentils are tender and cooked and then drain the excess water. Heat oil in a large skillet over medium heat. Add onions and cook until translucent. Blend in flour, garam masala, salt and pepper and then gradually add vegetable stock and milk, stirring constantly. Then add the cooked spinach and lentils. Reduce to simmer and cook for 10 minutes, stirring constantly. Pour it into soup bowls and serve hot. Serves 6 Keywords: Soup, Vegetarian, Easy, Indian, Healthy Choices ( RG1241 )

Spinach Soup with Lentils Serves 6 as Soup. This very easy basic recipe is one of my favorite soups of all time. It has a great combination of flavors. 2 packs frozen spinach, chopped 3 T green lentils 1 T vegetable oil 1 medium onion, finely chopped 2 T all purpose flour 1 tsp garam masala salt and freshly ground pepper 1 c vegetable stock 4 c whole milk Cook frozen chopped spinach and green lentils in 4 cups of unsalted water, until the lentils are tender and cooked and then drain the excess water. Heat oil in a large skillet over medium heat. Add onions and cook until translucent. Blend in flour, garam masala, salt and pepper and then gradually add vegetable stock and milk, stirring constantly. Then add the cooked spinach and lentils. Reduce to simmer and cook for 10 minutes, stirring constantly. Pour it into soup bowls and serve hot. Serves 6 Keywords: Soup, Vegetarian, Easy, Indian, Healthy Choices ( RG1241 )

Mango Chutney with Ginger and Garlic Serves 2 as Side. Mango Chutney is become one of the favorite condiment in Indian restaurants all over U.S. Now you can make this chutney with this simple recipe and also create your own versions by adding your favorite ingredients. 6 firm half-ripe mangoes, peeled and thinly sliced 1 c cider vinegar 1 c packed light brown sugar 2 T minced garlic 1 2-inch fresh ginger, peeled and thinly sliced 1 T cayenne pepper salt and freshly ground pepper In a large skillet bring all the ingredients to boil, over medium heat. Reduce the heat to low, simmer for 25 to 30 minutes, stirring constantly from sticking to the bottom of the skillet. Remove from heat and let the chutney cool before serving. Always keep it refrigerated. Keywords: Side, Fruit, Easy, Condiment, Indian ( RG1240 )

Mango Chutney with Ginger and Garlic Serves 2 as Side. Mango Chutney is become one of the favorite condiment in Indian restaurants all over U.S. Now you can make this chutney with this simple recipe and also create your own versions by adding your favorite ingredients. 6 firm half-ripe mangoes, peeled and thinly sliced 1 c cider vinegar 1 c packed light brown sugar 2 T minced garlic 1 2-inch fresh ginger, peeled and thinly sliced 1 T cayenne pepper salt and freshly ground pepper In a large skillet bring all the ingredients to boil, over medium heat. Reduce the heat to low, simmer for 25 to 30 minutes, stirring constantly from sticking to the bottom of the skillet. Remove from heat and let the chutney cool before serving. Always keep it refrigerated. Keywords: Side, Fruit, Easy, Condiment, Indian ( RG1240 )

We never try to add cayenne pepper in the Spice blends because of the strong flavor. Garam Masala or the Spice mix helps in making a dish more aromatic and flavorful. Sometimes when we have cayenne pepper in the mix, it could really spoil the flavor for the person who does not eat Spicy food.

Hi! You can buy it on bn.com and borders.com

What all you wrote is just fine. Ayurveda is composed of 2 words. Ayur means Life and Veda means science. My research was just about food in reference to the texts of Ayurveda. I have tried to simplify the concept and presented it in a book for American to understand the old beliefs of this wonderful ancient science. Its great that you gave the reference of Lassi, because I have referred to it as well. I have also touched so many myths of food; which are from Ayurveda, but the opposite of American research on food. Vision of Palate is a totally different subject, I apologize if it was added to the same thread. These are my workshops on flavors and aromas for people with visual disabilities benefiting NYPL for blind and Save the Childern.

Hi Suresh, Please look at the my new projects in US. Its called "Vision of Palate" Please write to me your reviews. VISION OF PALATE South Asian Kid’s Infinite Visions By Vikas Khanna My latest workshops are called "VISION OF PALATE" and are based on my research on The Power of Palate, especially for the people with visual disabilities. During these workshops the students will be tasting of a single spice or herb at a time and define it in the words like "sweet, savory, hot, spicy, refreshing, cold, soothing, woody, aromatic, licorice, fragrant etc".. The second session begins with a little more complex flavors or blends of spices. Again, the students will have to define the flavors based on aromas, textures and flavors. This will make them understand that they are blessed to distinguish with such sensitive details. I will also be highlighting about the sensitive points of the palate. After this course they will be served yogurt sorbet with grapefruit soup to cleanse the palate again. With a few minutes of break they will be served small tasting to desserts, which will be all chocolate truffles with different fillings like orange rinds, mangoes, coconut, coffee, lime and cardamom. Food is a gift of Gods and brings the world together and I feel it is the purest form of expressing your love for the Creator. The workshops are free. All donations raised during these workshops will be donated to "Andrew Heiskell Braille and Talking Book Library" and to cure young children with visual disabilities in South Asia by Save the Children Organization. Location: Andrew Heiskell Braille and Talking Book Library, 40 W 20th Street, New York, NY 10011 For More Info: Vikas Khanna Info@vikaskhannanyc.com 1-866-543-2781 Date and Time: 15th March, 2005 2pm to 4pm

I was lucky to find a great bakery online from NJ. I ordered all my Valentie's gifts from there too. Chef Hari Nayak is a very dynamic and young Chef and I am enjoying and sharing my experience. His website is Haribakeshop. I am glad that I found something new and special for Valentine's!

SYNOPSIS: The Ayurveda is the science of life or longevity, which helps in the promotion of health, prevention of disease and in achieving a long holistic life. The basic philosophy of Ayurveda is based on Panchamabhoota (five elements) theory. This theory states that the universe as well as the human body is made of five elements, namely space, earth, fire, water and air. These elements combine to form controlling forces called Doshas. The Doshas are responsible for sustaining the balance between the body, mind and soul. To have a perfect harmony between these three, one needs to understand the classification of Doshas and follow a life style accordingly. This book is my effort to a simplify the oldest science of Life. Last week my Book on this subject is Published, Ayurveda is a very vast subject as such. I have only researched in context to food and its beliefs. Vikas Khanna

It is true that the Spice Mixture have a certian recipe. They are different in different regions of India. But frankly speaking, I have been making my own mixtures from day 1. I just pick up my favorite spices from the pantry and blend them. Over the years I feel that the important steps are 1. Never add salt or cayenne pepper 2. Dry roast the spices in a pre heated oven for 10 mins at 250 F before grinding. This process helps in releasing the oils. 3. Make in small batches as they do have a shelf life. 4. Try using them in marination of meats or for curries add them during the end of the cooking process. This helps is retaining the exotic flavors. 5. Use a coffee grinder. Vikas Khanna

Even with all the controversy, the fact remains that James Beard would always be remembered as the GOD of American Cuisine. I read in the newspaper that their donations have really gone down and that many companies are withdrawing their support from it. I am also writing to many companies and chefs to be generous and keep this Legandry Org alive and going forever.

Excellent! Thanx.

Buddhism and Food - A theory of being Vegetarian. Ethical Eating, From Anthony Flanagan "Eating is both a basic and essential activity. If we don't eat we die - simple as that. The question for ethics revolves around what choices we make about what we eat and what eating patterns we subscribe to. We don't have to go far to find advice - newspapers, magazines, websites, television and video, education classes...all compete for our attention. But what advice on food and eating did the Buddha give? In the early scriptures known as the Pali Canon, the Buddha has a number of significant things to say about food. . . . . " The rest of the article can be found here: http://buddhism.about.com/cs/ethics/a/Food.htm [This post has been modifed by management to remove excessive text quoted from another site and to provide a link to the text and attribution to the author.]

Sesame & Zucchini Soup A great combination of Asian and Western flavors. 1 tablespoon vegetable oil 1 medium onion, finely chopped 1 tablespoon sesame seeds, toasted 1 teaspoon minced garlic 4 medium zucchini, sliced 11/2 inch thick 3 cups vegetable broth 1 teaspoon cayenne pepper 1 tablespoon finely chopped basil salt and freshly ground pepper Heat oil in a large skillet over medium heat. Add onions, sesame and garlic and cook until translucent. Add zucchini,vegetable broth and cayenne pepper and bring it to boil. Reduce to simmer and cook for 15 minutes. Puree the mixture into a blender. Pour the puree back into the skillet and bring it to boil again. Add the basil and season with salt and pepper, cook a minute longer, and serve hot. Serves 4 Happy New Year Vikas Khanna

Shrimp & Cumin Soup 1 tablespoon vegetable oil 1 medium onion, finely chopped 2 teaspoons cumin seeds 11/2 cups (12 ounces) fresh shrimp, shelled, deviened & coarsely chopped 21/2 cups chicken broth 3/4 cup heavy cream small pinch saffron threads salt and freshly ground pepper Heat oil in a large skillet over medium heat. Add onions and cumin and cook until translucent. Add shrimps and chicken broth and bring it to boil. Reserving a few shrimps to decorate, puree the mixture into a blender. Pour the puree back into the skillet and bring it to boil again. Stir in the cream, saffron and reserved shrimps and cook for about 3 minutes. Season with salt and pepper, cook a minute longer, and serve hot. Serves 4 Enjoy it with family and friends Vikas Khanna

PER SE, New York

Basil & Potato Salad Basil is called "Tulsi" is Sanskrit and is a native to India, but ironically we only worship Tulsi and do not use it in food to enhance the magical flavor. In this recipe I have use the refreshing combination of Basil and ginger. 4 large potatoes 1 tablespoon peeled, chopped fresh ginger 2 tablespoons lemon juice 1 medium onion, finely chopped 1/2 cup fresh basil, finely chopped 2 green chile peppers, such as serrano, seeded & finely chopped 1 medium ripe tomato, finely chopped 2 teaspoons balsamic vinegar salt to taste 2 tablespoons parsley, finely chopped Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, remove the skin and chop into 1-inch pieces. In a large bowl, mix together the ginger, lemon juice, onion, basil, chile peppers, tomatoes, vinegar and salt. Add the potatoes and toss to evenly coat them. Serve cold, garnished with parsley. Serves 6 Bon Appetit Vikas Khanna

Cucumber Raita This is a very simple recipe and can be served as a Soup or a Condiment. 2 medium cucumbers, peeled and grated 1 cup plain nonfat yogurt, whisked until smoth 1 green chile peppers, such as serrano, seeded & finely chopped 1 tablespoon fresh mint leaves, finely chopped 1 teaspoon ground cumin seeds salt and freshly ground pepper Press the cucumbers through a strainer to remove some of the water. Combine with yogurt, chile peppers, mint and cumin. Season with salt and pepper. Serve chilled. Yields 2 cups. Bon Appetit.

MANGO AND SHRIMP SKEWERS WITH GUAVA LIME GLAZE This recipe is from upcoming book "Mango Mia". The exotic flavor come together very well, especially mangoes and lime. Its easy to make and great to taste. SERVES 6 3 tablespoons olive oil 1 tablespoon minced peeled fresh ginger 2 garlic cloves, minced 1 teaspoon dried crushed red pepper 18 uncooked colossal shrimp or 36 jumbo shrimp (about 2 pounds), peeled, tails left intact, deveined 2 red bell peppers, each cut into 12 pieces 2 firm but ripe mangoes, peeled, pitted, each cut into 12 wedges 6 12-inch bamboo skewers (for colossal shrimp) or twelve 12-inch bamboo skewers (for jumbo shrimp), soaked in water 30 minutes, drained Prepare the Guava lime glaze barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill. Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.