When I found out that Asha Shivakumar, the founder of Food Fashion Party, was going to release a cookbook I was ecstatic! The name of her cookbook is Masala & Meatballs and is currently available for purchase and in stores now. Asha takes incredible Indian dishes and puts a bit of an American twist to them. I’ve made three or four of her recipes from her new cookbook so far and her recipes do not disappoint! Her cookbook is beautifully written and photographed and the recipes are so flavorful and outright delicious! For those of you that eat mainly veggies, there is a vegetarian section in her cookbook and I’ve found that a lot of her other dishes can easily be made veggie friendly as well! The recipe that I chose to share with you from her book is actually a little similar to other recipes that I’ve shared here on my site, but when I saw it I just knew I had to make it. The ingredients and flavors merry so well together and I truly think it’s a dish that you’ll most certainly enjoy. If you’re not familiar with Asha, please check out her website and her Instagram account and also go buy her cookbook!
To celebrate the release of her cookbook, I will be giving away one cookbook to one lucky winner(US and Canada residents only). To be entered into the giveaway, comment below telling me one of your favorite Indian dishes (if you have one) and why? Or you can head over to my Instagram account on the post/picture that looks like the one of above to submit your entry there!
The contest will end on February 1, 2018 at 11:59pm (eastern standard time), winner to be announced on February 2, 2018.
Asha’s Recipe: Serves 4 – 6
Ingredients for the Stew:
2 tbsp (30 ml) Vegetable Oil
1 tsp Cumin Seeds
1 Red Onion, finely chopped
1 tbsp (10 g) Ginger/Garlic Paste (ginger and garlic minced real fine to form a paste)
1 large ripe Tomato, chopped
1 tsp Salt
2 cups (280 g) peeled and diced Banana Squash (can sub with butternut squash or pumpkin, etc.)
1 head Cauliflower, cut into 2″ (5-cm) pieces
1/4 tsp Turmeric
1 1/2 cups (355 ml) Water, divided
1 cup (235 ml) light Coconut Milk
1 (15-oz [420-g]) can Chickpeas, drained and rinsed
3-4 Green Chiles or 1 tsp Chili Powder
1/2 tsp Garam Masala
Chopped cilantro, for garnish
Ingredients for the Apple and Onion Salad:
1 Gala Apple, unpeeled, cut into long, thin strips
1/2 Onion, thinly sliced
Pinch of salt
1/2 tsp Lemon Juice
Add the oil to a deep pot over medium heat and let it get hot. Add the cumin and let it toast for 20 seconds, being careful not to burn it. Add the red onion and let it sweat and get light golden brown, 1 minute. Add the ginger garlic paste, turn the heat to low and fry for a minute. Add the tomato and salt and sauté until they are soft and disintegrated, 2 minutes.
Add the squash, cauliflower, turmeric and 1/2 cup (120 ml) of the water and cook, uncovered, for 2 minutes or until the cauliflower is 50 percent cooked but still crisp. Add the coconut milk, chickpeas, green chiles, garam masala and remaining 1 cup (235 ml) water and simmer for 5 to 7 minutes, until the cauliflower is cooked, yet keeping it crunchy. Turn off the heat.
To make the salad, combine the ingredients in a small bowl. Serve the stew with the salad and sprinkle with cilantro.