Category: Agate

The Twisted Soul Cookbook: Modern Soul Food with Global Flavors

Agate

“My cuisine has always been at the intersection of food and culture,” said Chef Deborah VanTrece, owner of the Twisted Soul Cookhouse and Pours in Atlanta, Georgia. “Having traveled the world as a flight attendant, I experienced how different cultures have their own versions of what we would call ‘soul food.’ My approach to cooking revolves around taking a modern, global approach to soul food, combined with the food I grew up eating with my family. THE TWISTED SOUL COOKBOOK will take you on a journey around the world right from your kitchen.”

Across chapters filled with vibrant photography, her book offers 100 recipes for dishes ranging from fresh salads and sides, generous entrees, exciting seafood, rich desserts, and brilliant as well as practical pantry staples to amplifying everyday cooking, including dressings, relishes, preserves, and sauces. An engaging teacher and storyteller, VanTrece shows home cooks the way to use techniques both simple and sophisticated to ensure a delicious outcome every time.

ABOUT THE AUTHOR:

Chef Deborah VanTrece opened the acclaimed Twisted Soul Cookhouse and Pours in 2014, and since then, the award-winning soul food restaurant has appeared on numerous Best Of lists, including features in the New York Times, Bon Appetit, NPR, Eater, Essence, Thrillist, Buzzfeed, Kitchn, and Food & Wine, winning acclaim for her mastery of imported cooking techniques and delicious globally informed cuisine.

She is included in 2020’s Tasty Pride: Recipes and Stories from the Queer Food Community; this is her first cookbook.

RECIPES

Grandma Lue’s Spinach Rice

  • 3 cups cooked white rice, chilled
  • 2 large eggs, beaten
  • ½ cup unsalted butter (1 stick)
  • ½ cup chopped celery
  • ½ cup red bell pepper
  • 1 cup chopped red onion
  • 4 lbs fresh baby spinach, washed and trimmed
  • 1 cup chopped marinated artichokes
  • 12 oz cream cheese, room temperature
  • ½ cup sour cream
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt

Preheat the oven to 350°. Generously grease a deep casserole or 9 by 13-inch baking pan.

In a large bowl, stir together the cold rice and beaten eggs.

In a large skillet over medium-high heat, melt the butter. Add the celery, peppers, onions and spinach and cook, stirring occasionally for 2 to 3 minutes, until the onions are translucent and the spinach is wilted.

Reduce the heat to medium and stir in the artichokes, cream cheese, sour cream, Parmesan and garlic. Cool for 5 to 7 minutes, stirring occasionally, until the cream cheese has melted and all of the ingredients are well combined.

Add the spinach-cheese mixture to the rice. With a wooden spoon, stir in the black pepper, onion powder, garlic powder and salt.

Spoon into prepared baking dish, and cover with foil. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the top is nicely browned. Let rest for 15 minutes before serving.

Bacon-Praline Macaroni and Cheese

  • 6 cups elbow macaroni, cooked al dente and drained
  • 1 tbsp Lawry’s Seasoned Salt
  • 1 tbsp ground white pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 3 1/2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 8 cups milk, warmed
  • 6 oz cream cheese, diced
  • 12 oz. American cheese, diced
  • 3 large eggs
  • 8 oz applewood-smoked bacon (8 to 10 slices), cooked and crumbled

Praline topping:

  • 1/2 cup unsalted butter, melted
  • 2 cups coarsely chopped pecans or pecan pieces
  • 1 cup packed light brown sugar
  • 1/2 cup dried breadcrumbs

Preheat the oven to 350 degrees F.

Transfer the cooked macaroni to a large bowl.

In a small bowl, stir together the seasoned salt, white pepper, garlic powder and onion powder. Sprinkle half of this seasoning mixture and 1 cup shredded cheddar cheese over the macaroni and toss to combine.

In a large saucepan over medium-high heat, melt the butter. Whisk in the flour and continue to whisk for 3 to 5 minutes, until it makes a light roux. Reduce the heat to medium and whisk in the milk. Once all the milk is incorporated, cook for another 5 to 8 minutes, until the sauce reaches a simmer. Add the diced cream cheese and American cheese in batches, stirring until smooth. Stir in 1 1/2 cups of the remaining shredded cheddar cheese and turn off the heat. Add the remaining seasoning mixture and stir well. Quickly whisk in the eggs until they are incorporated.

Country Captain Chicken Stew

This classic dish shows the influence of the Indian spice trade throughout the ports of the old South,’ says VanTrece about her recipe for a dish that dates back centuries.

  • 1 (2 1/2- to 3-lb chicken, cut into 8 pieces
  • 1 tsp Lawry’s Seasoned Salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp ground white pepper
  • 2 tbsp duck fat or unsalted butter
  • 3/4 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 2 cloves garlic, minced
  • 2 cups chopped tomatoes (3 to 4 medium)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp red pepper flakes
  • 2 tbsp curry powder
  • 4 sprigs fresh thyme
  • 1 cup chicken broth
  • 1 (13.5-oz can coconut milk
  • 1/2 cup raisins
  • Salt and freshly ground black pepper
  • Peanut rice noodles:
  • 1 tbsp vegetable oil
  • 1/2 cup sliced scallions
  • 1 (8.8-oz package rice noodles, cooked according to package directions, tossed in a little vegetable oil to prevent clumping, and chilled for 30 minutes
  • 1 tsp kosher salt
  • 1/4 cup chopped cilantro, plus more for garnish
  • 1/2 cup toasted peanuts, plus more for garnish

Preheat the oven to 350 degrees F (180 degrees C).

In a large bowl, sprinkle the chicken pieces with the seasoned salt, onion powder, garlic powder and white pepper. Cover the bowl with plastic wrap and refrigerate for 1 to 3 hours to marinate.

In a Dutch oven or heavy-bottomed pot over medium-high heat, melt the duck fat. When hot, add the chicken pieces and cook for 10 to 15 minutes, turning to brown on all sides. Transfer to a platter and set aside.

Spring Pea, Bacon, and Radish Salad

“This dressing is so universally loved, it doesn’t need an explanation,” write VanTrece in the recipe’s introduction. “The extra herbs just add a notch to the flavor factor. It’s not only great for salads, you can use it atop salmon, fried green tomatoes, or as a dip for chicken wings.”

  • 3 cups fresh or frozen peas (thawed, if frozen), blanched and drained, then chilled
  • 6 slices applewood smoked bacon, cooked and crumbled
  • 1 cup thinly sliced radishes
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh mint, plus additional leaves for garnish
  • 1 teaspoon lemon zest
  • 2 to 3 tablespoons mayonnaise
  • 1 tablespoon honey
  • Salt and ground white pepper

In a large bowl, combine the peas, bacon, radishes, red onion, chopped fresh mint, and lemon zest, toss gently with the mayonnaise and honey. Season with salt and pepper to taste, and garnish with whole mint leaves. Serves 6.

Nutritional information

Per serving: Per serving: 195 calories (percent of calories from fat, 54), 8 grams protein, 15 grams carbohydrates, 4 grams fiber, 12 grams total fat (4 grams saturated), 19 milligrams cholesterol, 324 milligrams sodium.

Buttermilk Dressing

“This dressing is so universally loved, it doesn’t need an explanation,” writes VanTrece. “The extra herbs just add a notch to the flavor factor. It’s not only great for salads, you can use it atop salmon, fried green tomatoes, or as a dip for chicken wings.”

Buttermilk Dressing

  • 1 1/2 cups mayonnaise
  • 1/2 cup sour cream
  • 2 cups buttermilk
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon cracked black pepper
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon chopped fresh chives

In a food processor, combine the mayonnaise, sour cream, buttermilk, salt, granulated garlic, granulated onion, and pepper and process until smooth. Pulse in the fresh parsley, oregano, thyme, and chives until just combined. The dressing should be creamy but with a pleasing texture from the herbs.

Makes about 4 cups.

Nutritional information

Per serving: Per tablespoon: 23 calories (percent of calories from fat, 70), trace protein, 1 gram carbohydrates, trace fiber, 2 grams total fat (trace saturated fat), 3 milligrams cholesterol, 75 milligrams sodium.

Aunt Lucille’s 7UP Pound Cake

About this recipe, VanTrece writes, “This is a pound cake, and the only cake I can ever remember my Aunt Lucille ever making. For me, it will always carry cherished memories of celebrations and good times. This is the kind of recipe that reminds you how good old-fashioned cakes were (and can be). Definitely use 7UP for this recipe because it has a high level of carbonation that helps the cake to rise, and gives it a brighter, fresher lemon-lime flavor than other sodas.”

For the pound cake:

  • 1 1/2 cups unsalted butter, at room temperature
  • 3 cups granulated sugar
  • 5 large eggs, at room temperature
  • 1 teaspoon grated lemon zest
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 3 cups cake flour, sifted, divided
  • 3/4 cup 7UP, divided
  • For the 7UP glaze:
  • 1 cup confectioners’ sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons 7UP
  • 1 teaspoon grated lime zest 

Preheat oven to 325 degrees.

Spray a 10-inch Bundt or tube pan with nonstick cooking spray (see note above).

In the bowl of a stand mixer or with a hand mixer, cream together the butter and granulated sugar for 5 to 7 minutes, until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Add the lemon zest, lemon extract, and vanilla extract and mix until combined. Add the flour one-third at a time and mix on low speed, alternating with 1/4-cup portions of the 7UP, mixing well after each addition.

Pour the batter into the prepared pan and bake for 1 hour to 1 hour 15 minutes, until a toothpick inserted in the center comes out clean. Let cool for 30 minutes, then invert onto a wire rack and lift the pan off of the cake. Let the cake cool on the rack.

While the cake cools, make the glaze: In a small bowl, stir together the confectioners’ sugar, lemon juice, 7UP, and lime zest until smooth.

Using a 6-inch wooden skewer or toothpick, poke holes in the top of the cooled cake. Slowly spoon the glaze over the cake, letting it run into the holes and over the surface.

Set the cake aside for 10 minutes before serving to let the glaze absorb into the cake and give it a lightly lacquered finish.

The cake can be made well in advance, wrapped tightly in plastic, and frozen for up to 4 months. It will keep moist and can be pulled out to thaw several hours before serving. It’s great served alone or with ice cream or fresh fruit compote. Serves 12 to 16.

Nutritional information

Per serving: Per serving, based on 12: 598 calories (percent of calories from fat, 38), 6 grams protein, 89 grams carbohydrates, 1 gram fiber, 25 grams total fat (15 grams saturated), 138 milligrams cholesterol, 36 milligrams sodium.

All the above recipes and images are excerpted from The Twisted Soul Cookbook by Deborah VanTrece. Copyright © 2021 Deborah VanTrece. Photography by Noah Fecks. Published by Rizzoli. Reproduced by arrangement with the publisher. All rights reserved

The Tahini Table

Agate, Family & Kids Cooking

  Amy Zitelman takes tahini, a ground sesame paste used in making  hummus, to the next level in her new cookbook,  The Tahini Table: Go Beyond Hummus with 100 Recipes for Every Meal (Agate 2021; $29). Zitelman, CEO of Soom, a Philadelphia-based company that makes tahini products, is part of the ever expanding hummus craze. You don’t have to think that far back to remember when hummus, the Arabic word for chickpeas,  was just a plain Middle Eastern chickpea dip usually served with warm pita bread. Now hummus, whose historic roots go back to 13th century Egypt where the climate and soil are just right for growing chickpeas, comes in more than 20 flavors such as beet, roasted red pepper, basil tomato, and chipotle.

  The world hummus market, according to Market Research Future, is forecast to grow at a rate of nearly 13% per year until 2027. That’s a lot of chickpeas. But Zitelman, who founded Soom Foods with her sisters Shelby and Jackie, wants it to be more than an ingredient for just one single dish no matter how popular it is.

   The three sisters formed Soom after a trip to Israel where they tasted a carrot cake made by Jackie’s mother-in-law. It was so delicious that they wanted to make it back home in the U.S. but couldn’t find the type of tahini needed. Since then, Zitelman has been  named to Forbes magazine’s “30 under 30” class of 2018 and their products featured in the New York Times and food magazines such as Bon Appetit and Food & Wine. Soom specializes in tahini products such as their single source origin premium tahini and Soom Chocolate Sweet Tahini though they’ve also added another Middle Eastern ingredient–  Silan Date Syrup–a natural sweetener made exclusively with dates from the Jordan Valley. They source their sesame seeds from the Humera region of Ethiopia that is considered the prime place to grow them.

   The cookbook, co-authored with  award winning writer Andrew Schloss, rifts on various ways you can used tahini which makes a great substitute for eggs, mayonnaise, cream, and cheese. Vegan and kosher, Soom’s tahini is also gluten, paleo, and dairy free. Divided into seven chapters– tahini basics, savory and sweet sauces,  hummus and other dips, breakfast, main dishes, sweets, sandwiches, salads, and sides– Zitelman has created easy recipes for each category. Included are the carrot cake recipe that started it all that Zitelman describes as super moist and rich with the tahini giving it a nutty aftertaste. Another plus, because using tahini reduces the amount of oil in the recipe, cake never gets greasy the way many carrot cakes do. There’s also chicken schnitzel, sugar cookie that’s similar to, according to Zitelman, a classic peanut butter cookie crossed with shortbread.

   Sesame seeds date as far back as 5000 BCE to India says Zitelman.

   Her goal is to make tahini with its ancient roots a favorite of American home cooks. If that sounds farfetched, consider the increasing popularity for condiments such as Tabasco, Sriracha and pesto as well as a variety of flavored mayonnaise, barbecue sauces, and mustards.

Tahini Chicken Schnitzel

Serves 4

2 cups Creamy Tahini Vinaigrette (below)

1 teaspoon ground cumin

½ teaspoon harissa seasoning or other dried hot pepper seasoning, divided

4 (8-ounce) boneless, skinless chicken breast halves

¾ cup panko breadcrumbs or cornmeal

¾ cup all-purpose flour

1 tablespoon coarse sea salt

Mild vegetable oil, such as grapeseed, for frying

2 tablespoons chopped fresh herbs, such as flat-leaf parsley, dill, or thyme (optional)

Mix the tahini vinaigrette, cumin, and ¼ teaspoon of the harissa in a 2-cup liquid measuring cup (one with a handle and a spout). Pour half of vinaigrette mixture into a gallon-size zip-top plastic bag and set the rest aside.

Flatten the chicken breast halves by pushing down on the thicker parts with the flat of your palm, until each piece of chicken is no more than 1 inch thick at its thickest part. Try to make the thickness the same for each piece to keep the frying time consistent. Put the chicken in the bag with the vinaigrette mixture. Seal the bag, leaving an inch open at the corner, and squeeze the empty parts to force out any air. Zip it fully closed. Massage the bag to disperse the liquid all around the chicken and put in the refrigerator for at least 1 hour; longer (up to 24 hours) is better.

About 30 minutes before you’re ready to serve, mix the breadcrumbs and all-purpose flour, salt, and remaining ¼ teaspoon of harissa on a plate.

Set a wire rack on a rimmed sheet pan or on a sheet of aluminum foil beside your flour plate. Designating one hand for only the dry flouring and one hand for only the wet chicken, use the “wet” hand to lift one piece of chicken from the marinade, allow any excess to drip back into the bag, and put the chicken in the flour.

With your “dry” hand, flip the flour all around the edges of the chicken. Without touching the wet parts, use the same hand to flip the chicken over. Keep flipping until the chicken is well coated. With the same dry hand, lift the chicken and shake it gently to remove any loose flour, then transfer it to the prepared rack. Repeat this process with the rest of the chicken pieces, remembering to use your designated hands to prevent battering your fingers.

Put a large skillet over medium-high heat and fill with 1 inch of oil. Warm until an instant-read thermometer registers 355°F, about 5 minutes. (If you don’t have a thermometer, you can test the temperature by sticking the end of a wooden spoon into the middle of the oil. If bubbles form within a few seconds, it’s up to temp.) Turn the heat down to medium-low. Set a clean wire rack over another sheet pan or sheet of foil next to the stove.

Gently slip the breaded chicken into the hot oil, being careful not to splash. Fry until golden brown on the bottom side, about 3 minutes. (If it’s still not brown at 5 minutes, turn up the heat a little.) Flip the chicken pieces over and fry on the other side until browned, about 3 minutes more. Be patient when frying. Rushing will make the crust too dark and hard. We’re going for a lightly golden and delicately crisp crust.

Drain the chicken on the clean rack for a few seconds, then transfer to a serving platter. Drizzle some of the reserved vinaigrette mixture over the chicken and serve the rest on the side. Scatter the herbs (if using) over the top and serve right away.

Creamy Tahini Vinaigrette

Makes about 1¾ cups

⅓ cup premium tahini paste

2 tablespoons brown or Dijon mustard

1 garlic clove, minced with coarse sea salt

½ cup ice-cold water

⅓ cup freshly squeezed lemon juice

⅓ cup red wine vinegar

⅓ cup extra-virgin olive oil

1 ½ teaspoons fine sea salt

½ teaspoon freshly ground black pepper

Whisk the tahini, mustard, garlic, water, lemon juice, vinegar, olive oil, salt, and pepper in a medium bowl until smooth and creamy. It should be the consistency of a creamy salad dressing, like ranch.

Store in a closed container in the refrigerator for up to 1 week.

Tahini Sugar Cookies

Makes 30 cookies

6 tablespoons (3⁄4 stick) unsalted butter, at room temperature

½ cup premium tahini paste

½ cup granulated sugar

½ cup packed light brown sugar

¼ teaspoon fine sea salt

1 large egg

1 teaspoon vanilla extract

1 ¼ cups all-purpose flour

½ teaspoon baking soda

2 tablespoons raw sugar, such as demerara or turbinado, and/or sesame seeds (optional)

Set two oven racks near the center of the oven. Turn the oven to 350°F. Line two sheet pans with parchment paper or silicone baking mats.

Beat the butter, tahini, granulated sugar, brown sugar, and salt in a large bowl with a wooden spoon until just combined. Mix in the egg and vanilla.

Mix the flour and baking soda in a small bowl, then stir the flour mixture into the batter until it is no longer visible.

Scoop the batter with a 1-tablespoon measure and arrange as mounds on the prepared pans, about 1 ½ inches apart. You should be able to fit 10 cookies per sheet. Wet your hands and flatten the mounds so that each is about ⅜ inch thick. Sprinkle the tops with the raw sugar or sesame seeds (if using).

Bake until the bottoms are lightly browned, about 10 minutes, switching the pans between racks halfway through. Cool the cookies on the pans for 5 minutes, then transfer them to wire racks to cool completely. When the pans are at room temperature again, form the remaining batter into cookies and bake in the same way.

Store in a closed container at room temperature for up to 4 days or freeze for up to 1 month.

Reprinted with permission from The Tahini Table by Amy Zitelman, Agate Publishing, November 2020.

For more information www.soomfoods.com/

Soom Food products are available on Amazon.

The Indian Slow Cooker: 70 Healthy, Easy, Authentic Recipes

Agate

              Known for her cookbooks which make Indian cooking easily accessible for home cooks, Anupy Singla says that her mother never taught her to cook.

              “She didn’t want me to get stuck in the kitchen like she did,” Singla tells me as we chat on the phone about her cooking.  So instead Singla, who was born in India but grew up outside of Philadelphia having moved to the U.S. when she was three, became a journalist working as a business reporter for Bloomberg News in Chicago and a morning reporter for Chicago’s CLTV. So far so good according to mom.

              But the flavors, tastes and the lessons she learned from her grandfather when she returned to visit her large family in Punjab, led her to leave journalism and focus on cooking. Singla is still writing though and now has several cookbooks including the recently released updated edition of her best-selling The Indian Slow Cooker: 70 Healthy, Easy, Authentic Recipes (Agate 2018; Amazon price $13.36) as well as Indian For Everyone, which is a compilation of the most popular Indian recipes outside of India.  Besides that, her blog with the wonderful name of “Indian As Apple Pie”—because, as she says, her approach to Indian food is from an American point of view–has grown to include a wide selection of spices and spice blends that she makes as well. She also offers Spice/Bollywood Tours of Chicago’s Little India.

              In other words, her mother’s fears were unfounded.

              “It’s great to be in the kitchen, when you own it,” says Singla.

Spiced Cauliflower and Potatoes

Aloo Gobi

Slow Cooker Size: 4- Or o- Quart

Cooking Time: 3 Hours on Low

Yield: 7 Cups

“Until I made this myself in the slow cooker, I refused to believe my mother-in-law when she said it was possible,” Singla writes in the introduction to this recipe. “I also wondered why I wouldn’t just make this dish on the stovetop, where it could sit for less time. After trying it once, I realized the answer: because I can now stick it in my slow cooker and go about my day. I don’t think twice about the kids near the stove or anything burning. My father—the real foodie of the family—also wouldn’t believe this dish could be made well in the slow cooker, so he just had to try it himself. He had me on the phone in excitement for half an hour after trying it for the first time.”

1 large head cauliflower, cut into 1-inch pieces (about 8 cups)

1 large potato (russet or yellow), peeled and diced (about 2 cups)

1 medium yellow or red onion, coarsely chopped

1 medium tomato, diced or pureed (optional)

1 (2-inch) piece ginger, peeled and grated

3 cloves garlic, minced

3–4 fresh Thai, serrano, or cayenne chiles, stems removed, chopped or sliced lengthwise

1 tablespoon cumin seeds

1 tablespoon red chile powder or cayenne pepper

1 tablespoon garam masala

1 tablespoon sea salt

1 teaspoon turmeric powder

3 tablespoons vegetable oil

1 heaping tablespoon fresh cilantro, chopped

Put all the ingredients except the cilantro in the slow cooker. Mix well.

Cook on low for 3 hours. Mix once or twice during cooking, especially in the beginning. Eventually the cauliflower will release enough liquid to prevent anything from sticking to the sides of the slow cooker.

Add the cilantro. Mix well but gently so as not to break up the cauliflower. Serve with roti or naan and a side of onion and cucumber salad.

To make this dish in a 3 1/2-quart slow cooker, halve all the ingredients and proceed with the recipe. Cook on low for 3 hours. A half recipe makes 4 cups.

Creamy Turmeric Corn Soup

Slow Cooker Size: 5-quart

Cooking time: 4 hours on high

Yield: 18 cups  

Singla notes at the beginning of this recipe that turmeric is a spice she likes to add wherever she can do so without the spice affecting the taste of her non-Indian dishes.

“Blending a tablespoon into this corn soup is a great way to get all the healing properties without altering the light, bright taste of corn,” she says. “Any more and it tastes too earthy. Use nuts like cashews rather than dairy to make it creamy.”

2 ½ pounds frozen yellow corn, defrosted

1 medium potato (any kind), peeled and diced

1 large shallot, minced

½ cup raw, unsalted cashews

1 tablespoon turmeric powder

2 tablespoons sea salt

2 teaspoons coriander seeds

2 teaspoons ground black pepper

10 cups water

Put all the ingredients in the slow cooker.

Cook on high for 4 hours. Remove 1 cup of the corn. (Carefully pick out any pieces of the potato and cashews that are removed and put them back into the slow cooker.)

Blend until smooth with an immersion blender or carefully in batches in a blender. Add back the corn you removed. Mix well and serve immediately.

To make this dish in a 3 ½-quart slow cooker, us a 2-pound bag of frozen corn, 2 teaspoons turmeric powder, and 7 cups water. Cut the other ingredients in half and proceed with the recipe, cooking on high for 4 hours. A half recipe makes 11 cups.

The recipes above are reprinted with permission from The Indian Slow Cooker: 70 Healthy, Easy, Authentic Recipes, 2ed by Anupy Singla, Agate Surrey, 2018.