Deepa’s Secrets – Deepa Thomas
February 4, 2018 by Jenny
Part cookbook and
memoir, Deepa’s Secrets: Mouthwatering, Slow-Carb New
Indian Recipes introduces the author’s breakthrough slow
carb and gut-healing recipes that are simple and nutrient-packed,
without sacrificing traditional rich South Asian flavors.
After her husband’s diagnosis of Type 2 diabetes, Deepa Thomas set
out to demystify and create healthy Indian cuisine. Here, in her
debut book, she shares shortcuts and techniques that will make her
“New Indian” cuisine our everyday fare.
A stunningly photographed book, packed with dishes that will
inspire cooks to explore the beauty of Indian cuisine – it is clear
why Deepa’s Secrets is a winner of a Gourmand World
Cookbook Award.
I visited Deepa’s website and found inspiration in her words: “I did not set out to write a book any more than I set out to have an arranged marriage, raise two sons, or be the CEO of my own international design company. Deepa’s Secrets is a hybrid cookbook and memoir, wherein I impart kitchen wisdom – recipe tips, techniques, menu plans, stories and advice for a healthy life.”
The author has an amazing background steeped in success. She graduated Delhi University with degrees in journalism and political science before moving to the US. In 1985, she founded Deepa Textiles. After 23 design awards, the company has been credited with transforming the $10 billion a year contract furniture industry.
Since 2010, Deepa has combined her passion for journalism with
her newfound love of cooking, deconstructing the principles of the
most successful diets and healthy living practices in order to
create a simple, slow carb New Indian cuisine. Apparently, there is
nothing this woman can’t do.
The Ginger cabbage slaw, General Joseph’s five-star chicken
batons, and her Best-ever oven-roasted sweet’ potato fries (which
Andrew, my son, did declare as best ever) are full of flavor and
simple to replicate. Deepa’s New Indian gremolata is my new
favorite condiment. If you enjoy Indian cuisine, you need this book
– stunning dishes that are good for you and approachable, make it a
must-have.
Special thanks to the publisher for sharing the following recipes with us today and for providing three copies of Deepa’s Secrets in our contest below.
Smashed Chickpea and Toasted
Peanut Cakes
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Vendors in Delhi used to toast peanuts on the streets during the cooler winter months. They’d light fires and warm the peanuts in their shells, then slip them into newspaper cones. The peanut-chickpea combo doubles the protein in this recipe for a great vegetarian meal, side, snack, or appetizer.
SERVES 6
Toast and grind:
- ¼ teaspoon anise seeds
- ¼ teaspoon cumin seeds
- ¼ teaspoon coriander seeds
- ¼ teaspoon fennel seeds
- 1 can (15 oz) garbanzo beans, drained and rinsed well
- 1 cup peanuts, shelled, toasted, and rough chopped (skin-on Indian peanuts are fine)
- 1 cup unsweetened shredded coconut
- 2 tablespoons onion, minced
- 2 tablespoons garlic, minced
- 1 jalapeño, minced
- ½ teaspoon garam masala
- 1 teaspoon chaat masala
- ¼ teaspoon cayenne powder
- 1 tablespoon mint leaves, stemmed and finely chopped
- 1 tablespoon cilantro leaves, stemmed and finely chopped
- 1 egg, beaten
- 1 teaspoon fresh lemon juice
- ½ teaspoon salt
- 1 cup coconut or chickpea (garbanzo) flour
- 1 tablespoon unrefined coconut oil
Make ahead: Cakes, cooked or uncooked, freeze beautifully for a grab and go snack, appetizer, or meal. Use parchment or waxed paper to separate layers before freezing.
Toast and grind seeds. Mix all the remaining ingredients except for the flour and coconut oil. Use a hand blender to puree to a rough consistency. Check seasoning.
Shape into 2-inch patties.
Press patties into coconut or chickpea flour to help them hold their shape.
Heat oil in a 10-inch nonstick skillet. Use enough oil to “moisten” the pan (about one tablespoon).
Brown the cakes (several at a time, without crowding) over medium heat (about four minutes). Gently flip (I use two spatulas) and brown the other side (another four minutes). Repeat until all cakes are done. You may need to add oil between batches. Keep the finished cakes warm in a 200ºF oven until ready to serve.
Serve with Reemsie’s Tamarind Sauce (p. 34) or Chutput Ketchup (p. 36) for dipping. (Recipes below.)
Reemsie’s tamarind sauce
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Yield 1 cup
- 6 Medjool dates (seeded and soaked)
- 1 cup tamarind paste
- 1 teaspoon cumin seeds, toasted and ground
- 1 teaspoon (Lucknow) fennel seeds, toasted and ground
- 1 tablespoon dark brown sugar
- 1 teaspoon cayenne powder
- 1 teaspoon asafoetida
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 teasoon chaat masala
Make ahead: Your Medjool dates need to be soaked in hot water for at least an hour. If you soak ahead, make sure to reserve the water.
1. Mix soaked dates with tamarind paste and dilute with reserved soaking water.
2. Add remaining ingredients.
3. Mix well and add more water to thin, if necessary. Check seasoning.
4. Store in an airtight glass jar for up to two weeks in the fridge, and up to one month in the freezer. Reemsie’s Sauce is great for dipping and glazing – brush fish with olive oil and Reemsie’s Tamarind Sauce before cooking.
Chutput ketchup
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Yield 1 1/2 cups
- 8 oz. tomato paste
- 1/2 cup cider vinegar
- 1 shallot, finely chopped
- 2 garlic cloves
- 1 tablespoon maple syrup (or dark brown sugar)
- 1 teaspoon cayenne powder
- 1/4 teaspoon ground ginger
- 1/2 teaspoon cumin seeds, toasted and ground
- 1/2 teasopon chaat masala
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon salt
1. Blend all ingredients well in a food processor or blender. Check seasoning.
2. Refrigerate in an airtight glass jar for up to 2 weeks.
The publisher is offering copies three of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 15th, 2018.
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