Winner of the 2018 James Beard Foundation Book Awards * Winner of the World Gourmand Cookbook Awards * Finalist for the IACP Awards *Shortlisted for the NCIBA Book Awards, Best Cookbook.
Both cookbook and memoir, Deepa’s Secrets introduces breakthrough slow carb and gut-healing recipes that are simple to make and nutrient-packed, all without sacrificing its rich South Asian flavors. On a mission to demystify and make healthy an “exotic” cuisine, Deepa shares shortcuts and techniques that will make “New Indian” everyday fare.
The following recipes are courtesy od Deepa’s Secrets published by Skyhorse Publishing.
Avocado, Tomato, and Plum Salad
My mother used to say, “Intelligence is the capacity to adapt to the unexpected.” (She still managed a frown at my bad report cards.) That’s the plum in this dish—I’d never had one until I came to this country. The unexpected ingredient wakes up the palate in this smart little salad.
SERVES 4
Dressing:
- ½ teaspoon Ginger Garlic Paste
- ½ yellow onion, minced
- 1 tablespoon fresh lime juice
- ½ teaspoon wild honey
- 1 jalapeno, minced
- 1 tablespoon extra virgin olive oil
- ½ teaspoon cumin seeds, toasted and ground
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 2 avocados, sliced
- 1 large tomato, sliced
- 1 plum, sliced
Crowning flavor:
- 2 tablespoons cilantro, stemmed and finely chopped
- 4 mint leaves, roughly torn
- 1 teaspoon chaat masala
- 1 cup toasted crumbled walnuts
Whisk dressing ingredients together in a glass bowl. Check seasoning and set aside.
On a platter, mix tomato, avocado, and plum slices gently. Drizzle the dressing on top.
Crowning flavor: Sprinkle chopped cilantro, mint leaves, and chaat masala on top of the salad. I sometimes sprinkle with Go Nuts! or a handful of toasted crumbled walnuts.
Mango Lassi
A lassi is the perfect summer refresher. In New Delhi, they were usually savory—yogurt-based with smashed cumin seed, fresh curry leaves, a little salt, served on the rocks. You can get a sweet lassi in India, but this recipe is a closer cousin to the American smoothie.
Mango Lassi
- ·4 cups fresh or canned mango pulp
- 2 cups Greek yogurt
- 1 teaspoon vanilla extract
- 2 teaspoon rose water
- 1 tablespoon wild honey
- ¼ teaspoon ground cardamom
- ¼ teaspoon salt
SERVES 4
Mix all ingredients in the blender. (If you’re using fresh mango and they are not sweet enough, ad
Deepa’s Secrets
Crowning flavor:
- 2 tablespoons cilantro, stemmed and finely chopped
- 4 mint leaves, roughly torn
- 1 teaspoon chaat masala
- 1 cup toasted crumbled walnuts
1. Whisk dressing ingredients together in a glass bowl. Check seasoning and set aside.
2. On a platter, mix tomato, avocado, and plum slices gently. Drizzle the dressing on top.
Crowning flavor: Sprinkle chopped cilantro, mint leaves, and chaat masala on top of the salad. I sometimes sprinkle with Go Nuts! or a handful of toasted crumbled walnuts.
Mango Lassi
A lassi is the perfect summer refresher. In New Delhi, they were usually savory—yogurt-based with smashed cumin seed, fresh curry leaves, a little salt, served on the rocks. You can get a sweet lassi in India, but this recipe is a closer cousin to the American smoothie.
- 4 cups mango juice
- 2 cups Greek yogurt
- 1 teaspoon vanilla extract
- 2 teaspoon rose water
- 1 tablespoon wild honey
- ¼ teaspoon ground cardamom
- ¼ teaspoon salt
SERVES 4
Mix all ingredients in the blender. (If you’re using fresh mango and they are not sweet enough, add a little extra wild honey.) Enjoy!
