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Continued: Recipes from Raghavan Iyer's "Indian Cooking Unfolded”

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  • Last update: September 25, 2013 - 1:05 PM

• 1/4 c. freshly squeezed lime juice, divided

• 1 c. premium gin or vodka, divided


Chill 4 martini glasses in the freezer.

In a small saucepan over medium heat, combine sugar with 1/4 cup of water. Stir in ginger. Bring mixture to a boil, uncovered, stirring occasionally, until sugar dissolves, about 2 minutes. Remove pan from heat, strain syrup through a fine-mesh strainer into a small bowl. Chill mixture in the refrigerator as you get the remaining ingredients ready.

Heat a small skillet over medium-high heat. Once skillet is hot, usually after 2 to 4 minutes, add cumin seeds and toast them, shaking skillet every few seconds, until they turn an even reddish-brown and smell incredibly nutty, 30 seconds to 1 minute. Immediately transfer seeds to a small heatproof bowl to cool.

Place 1/8 cup of mint leaves, a quarter of the chiles, 1/4 teaspoon of toasted cumin seeds and 1/8 teaspoon of salt in a cocktail shaker. Using a pestle or something you can use to pound, pummel the mélange to release the essential oils until mint and chile break down a bit (not necessarily until it becomes pulpy), 1 to 2 minutes. Scoop in 1/2 cup ice cubes and pour in 1 tablespoon of the ginger syrup, 1 tablespoon of lime juice and 1/4 cup of vodka or gin. Screw the cocktail shaker’s lid in place and shake to thoroughly mix the martini. Strain into a prepared martini glass.

Repeat with remaining ingredients and glasses, and serve immediately.

Nutrition information per serving:

Calories 180 Fat 0 g Sodium 225 mg

Carbohydrates 14 g Saturated fat 0 g Calcium 5 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Alcohol 19 g

creamy wild salmon with kale √

Serves 4.

From “Indian Cooking Unfolded.”

1/2 tsp. ground turmeric, divided

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