Maka Adventures

Passport & Plate - Curry no Worry: "Sweet burn"

USA | Friday, March 6, 2015 | 4 photos

Ingredients
SAUCE:
-Red Chile Peppers
-Mango pure
-Blood red orange juice
-Coconut(shreds/cream)
-Turmeric
-Ginger
-Garlic
-Cumin
-Curiandier
-Cardamon
-Cloves
-Allspice
-Black and white pepper
-Pink Himalayan sea salt
-Rice vinegar

PROTEIN:
-Chick Peas
-Lotus seeds

 

How to prepare this recipe
Step one:
Throw all sauce ingredience into a blender and pure until smooth and consistant. Taste a dab on your finger. If it goes BAAAAM then it is ready!

Step two:
Soak chickpeas and lotus seeds over night, ready for the morning. Just boil until soft n' tender.

Step three:
Add the sauce to the chickpeas and lotus, apply some shredded coconut for garnish and your done! Serves well with side dish of rice and/or nan indian bread. Serves even better with a sitar player, incense, and a few bellydancers. Enjoy!



HEALTH BENEFITS:
Chickpeas-Excelent sourse of protein and fiber
Lotus seeds-Good for libido
Red chili peppers-Supports the cardiovascular
Turmeric-Anti-inflammatory and strong antioxidant
Ginger-Reduces nausea and vomiting. Stimulates circulation
Coconut-Healthy benificial saturated fats
Mango-High levels of vitamin C
Pepper-Promotes digestional function
Sea salt-High in mineral content

 

The story behind this recipe
Food for me is a passion. We all need it in order to survive, but to thrive we must have the perfect balance of all five senses. When I was in Jacksonvile, Queens I experienced phenominal Indian quisine. However I do not have any Indian resturants in my Brooklyn neighborhood, so i decided to make my own curry dish. After an hour of dumping unmeasurable amounts ingredience into a melting pot of herbs and spices, the whole apartment was a bomb of exotic eastern fusion. When my roomate walked in, she was not very pleased to try my homecooked meal. To the contrary, there was an alergic sensitivity to the aroma, which resulted in a lot of sneezing, coughing, and kicking me in the butt for stinking the place up.

So here is where the sauce idea comes into play. Since I cannot cook with any flavor I was forced to prepare my food bland, maybe a little touch of salt was ok...But I was like "Man, this is boring! I am better off eating sand!" Making hot sauce that can flavor any dish on the go is the princible of creative cooking. Just cook beans, chicken, or tofu like any other dish and sneak in a drop or two of this special sauce and ZOOOOOOOM, you have a dish from Vedic times. Thats why they call me the sauce man....