New Year, New Flavors
January can seem like a long month. The holidays are over, the cold weather has really set in and spring seems like a long way off.
So spice up your January — and start your New Year — with some new flavors. Let’s start with the robust, warm curries and chutneys of Indian cooking.
- Kootu Curry with Wisconsin potatoes is a healthy start to your New Year. This recipe combines a variety of vegetables — potatoes, green beans and eggplants — with some of India’s most vibrant flavors: coconut, coriander, ginger, cayenne, pepper, cinnamon and mustard.
- This Aloo Bangain recipe is great for vegetarians — and it’s gluten free. Aloo Bangain is a combination of eggplant and Russet potatoes; it makes a great main or side dish. The recipe features cilantro, cumin, coriander, ginger paste, green chili, paprika, turmeric and asafetida.
- Love potatoes and cauliflower? Then you’ll enjoy Gobi Aloo — Indian style cauliflower and potatoes. The spices? Garam masala, cumin, cilantro and paprika. A simple, tasty dish.
- These Indian Spiced Potatoes meld the comfort of potatoes with the tang of tomatoes.