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Cucumber Raita Sauce

Raita (RI-tah) is a popular salad in India.

1 (16-ounce) carton plain fat-free yogurt
1 cup chopped seeded peeled cucumber
1 cup chopped seeded tomato
1/2 cup minced red onion
1/4 cup chopped fresh mint
1 teaspoon McCormick® Gourmet Collection® Ground Cumin
1/2 teaspoon salt

1. Spoon yogurt onto several layers of paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 10 minutes. Scrape into a bowl using a spatula; stir in remaining ingredients. Cover and chill 2 hours; stir before serving. Yield: 2 3/4 cups (serving size: 1/4 cup).

CALORIES 32 (6% from fat); FAT 0.2g (sat 0.1g, mono 0.1g, poly 0.0g); PROTEIN 2.7g;
CHOL 1mg; CALC 88mg; SODIUM 140mg; FIBER 0.4g; IRON 0.3mg; CARB 5g

Mango and Mint Chutney

This condiment goes especially well with Beef Curry with Toasted Spices. The chutney keeps for up to a week if covered and in the refrigerator. Use the leftovers as a spread for ham sandwiches.

1 tablespoon olive oil
1/4 cup finely chopped red onion
2 tablespoons minced peeled fresh ginger
1 jalapeño pepper, seeded and finely chopped
1/2 cup packed brown sugar
1/2 cup cider vinegar
1/4 cup raisins
2 teaspoons McCormick® Gourmet Collection® Madras Curry Powder (Hot)
1/4 teaspoon McCormick® Gourmet Collection Ground Cloves
1/8 teaspoon McCormick® Gourmet Collection Ground Cinnamon
1/8 teaspoon McCormick® Gourmet Collection Ground Nutmeg
1/8 teaspoon McCormick® Gourmet Collection Ground Allspice
3 1/4 cups diced peeled mango
1/4 cup chopped fresh mint

1. Heat oil in a large nonstick skillet over medium heat. Add onion, ginger, and pepper; cover and cook 7 minutes, stirring occasionally. Stir in the sugar and next 7 ingredients (sugar through allspice); cover and cook 5 minutes. Increase heat to medium-high. Add the mango, and cook for 4 minutes or until liquid almost evaporates. Stir in mint. Yield: 12 servings (serving size: 1/4 cup)

CALORIES 88 (13% from fat); FAT 1.3g (sat 0.2g, mono 0.9g, poly 0.1g); PROTEIN 0.4g;
CHOL 0.0mg; CALC 18mg; SODIUM 6mg; FIBER 1.3g; IRON 0.5mg; CARB 20.3g

Tomato Pachadi

A pachadi is a South Indian dish that falls somewhere between curry, salad, and condiment. This one is more like a chutney and goes well with the rice and dal. Fire-roasted tomatoes give the dish some smokiness. There's a bit of heat from the chiles, but the main flavors are sweet from the coconut and sugar and sour-cool from the yogurt.

1/2 cup water
1 tablespoon dark brown sugar
2 McCormick® Gourmet Collection® Bay Leaves
1 (28-ounce) can crushed fire-roasted tomatoes, undrained
1 teaspoon vegetable oil
2 1/4 teaspoons McCormick® Gourmet Collection® Mustard Seed
1 teaspoon McCormick® Gourmet Collection® Crushed Red Pepper
1/4 cup flaked sweetened coconut
1 serrano chile, seeded and minced
1/4 cup plain fat-free yogurt

1. Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Spoon into a bowl; cool to room temperature. Discard bay leaves.
2. While tomato mixture cools, heat oil in a small nonstick skillet over medium heat. Add mustard seeds and crushed red pepper. Cook, partially covered, 3 minutes or until seeds begin to pop, shaking pan frequently. Cool and discard red chiles. Add mustard mixture, coconut, and serrano to tomato mixture. Stir in yogurt. Serve immediately. Yield: 6 servings (serving size: 1/4 cup)

CALORIES 82 (22% from fat); FAT 2g (sat 1g, mono 0.2g, poly 0.5g); PROTEIN 3g; CHOL 0.0mg;
CALC 64mg; SODIUM 340mg; FIBER 2.7g; IRON 1mg; CARB 13.7g

Fennel & Coriander Crusted Prawns with Vegetables and Apricot Spiced Dressing

Prawns:
1/2 teaspoon McCormick® Gourmet Collection® Coriander Seed
1/2 teaspoon McCormick® Gourmet Collection® Cumin Seed
1/2 teaspoon McCormick® Gourmet Collection® Fennel Seed
1/2 teaspoon McCormick® Gourmet Collection® Black Peppercorns
1/2 teaspoon salt
1/8 teaspoon McCormick® Gourmet Collection® Ground Turmeric
12 extra-large shrimp, peeled and deveined
1 tablespoon vegetable oil

Dressing:
1/4 cup apricot preserves
1/4 cup fresh lime juice
1 tablespoon reduced sodium soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon McCormick® Gourmet Collection® Ground Ginger
1/4 teaspoon McCormick® Gourmet Collection® Ground Cardamom
1/4 teaspoon McCormick® Gourmet Collection® Ground Coriander
1/4 teaspoon McCormick® Gourmet Collection® Saigon Cinnamon
1/4 teaspoon McCormick® Gourmet Collection® Fennel Seed

Salad:
1/2 cup chopped tomatoes
1/4 cup sliced, peeled cucumbers
1/4 cup chopped carrots
1/4 cup thinly sliced red onion
1/4 cup chickpeas, rinsed and drained
1 package (6 ounces) spring lettuce mix
2 tablespoons nonfat plain yogurt
fresh cilantro

1. Heat small skillet on medium heat. Add coriander, cumin and fennel seeds and black peppercorns; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot skillet to prevent over-toasting. Finely crush using a mortar and pestle, small food processor, clean coffee grinder, or a rolling pin. Stir in salt and turmeric. Set aside.

2. Lightly coat shrimp with seed mixture. Heat oil in large skillet. Add shrimp; cook 5 to 7 minutes or until shrimp turn pink, turning once.

3. Mix preserves, lime juice, soy sauce, sesame oil and ginger in large bowl until well blended. Stir in cardamom, coriander, cinnamon and fennel seed. Add tomatoes, cucumbers, carrots, onion and chickpeas; toss to coat well. Set aside.

4. Divide lettuce among 6 salad plates. Spoon vegetable mixture evenly over lettuce. Place 2 shrimp on top of each salad. Drizzle with yogurt. Garnish with cilantro. Yields: 6 servings.

CALORIES 143 (23% from fat); FAT 3.7g (sat 0.6g, mono 0.9g, poly 1.8g); PROTEIN 13.7g;
CHOL 112mg; CALC 64mg; SODIUM 458mg; FIBER 1.8; IRON 2.7mg; CARB 14.4g

Chicken Korma

In the west the term Korma has come to represent a very mild dish with a heavy cream sauce. The work "korma" actually means braising and the dish can be either very mild or very fiery depending on the region. Korma is Mogul in origination and in the north of India where they became established, a wide array of kormas are served. This recipe is a variation on a northern korma which is generally made with rich ingredients like saffron, nuts, cream, etc.

1 1/2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces.
3/4 cup nonfat plain yogurt, divided
1 tablespoon oil
1 McCormick® Gourmet Collection® Stick Cinnamon, broken into 2 pieces
2 onions,coarsely chopped
4 cloves garlic, finely chopped
1 tablespoon McCormick® Gourmet Collection® Ground Coriander
1 teaspoon McCormick® Gourmet Collection® Garam Masala
1/2 teaspoon salt
1/2 teaspoon McCormick® Gourmet Collection® Ground Turmeric
1/4 teaspoon McCormick® Gourmet Collection® Chili Powder
1/4 teaspoon McCormick® Gourmet Collection® Ground White Pepper
1 cup chicken broth
Chopped fresh cilantro

1. Place chicken and 1/2 cup of the yogurt in large bowl; toss to coat well. Refrigerate 15 minutes.

2. Meanwhile, heat oil in 5-quart Dutch oven or large wide saucepot on low heat. Add cinnamon stick; cook and stir 30 seconds. Add onions; cook and stir on medium heat 6 to 7 minutes or until softened.

3. Stir in garlic, coriander, garam masala, salt, turmeric, chili powder and white pepper. Cook 1 minute. Add chicken; cook and stir on medium-high heat 5 to 6 minutes or until no longer pink.

4. Stir in broth. Reduce heat to low; simmer 15 to 20 minutes, stirring occasionally. Remove from heat. Remove cinnamon stick. Gently stir in remaining 1/4 cup yogurt. Sprinkle with cilantro before serving. Yields: 6 servings.

CALORIES 183 (25% from fat); FAT 5.1g (sat 1.1g, mono 1.5g, poly 1.9g); PROTEIN 25.2g;
CHOL 64mg; CALC 71mg; SODIUM 437mg; FIBER 1g; IRON 1.4mg; CARB 8.4g

Beef Vindaloo

1 tablespoon oil
2 onions, finely chopped
2 teaspoons minced garlic
2 teaspoons McCormick® Gourmet Collection® Madras Curry Powder (Hot)
1 teaspoon McCormick® Gourmet Collection® Garam Masala
1 teaspoon McCormick® Gourmet Collection® Ground Ginger
1 teaspoon McCormick® Gourmet Collection® Ground Coriander
1 teaspoon McCormick® Gourmet Collection® Ground Cumin
1 teaspoon McCormick® Gourmet Collection® Paprika
1/2 teaspoon McCormick® Gourmet Collection® Ground Cayenne Red Pepper
1/2 teaspoon McCormick® Gourmet Collection® Saigon Cinnamon
1 teaspoon salt
1 1/2 pounds boneless beef sirloin, cut into 1-inch pieces
1 large tomato, finely chopped
1/4 cup tomato paste
1/4 cup water

1. Heat oil in 5-quart Dutch oven or large wide saucepot on medium heat. Add onions; cook and stir 5 minutes or until onions begin to brown. Add garlic; cook and stir 1 minute.

2. Stir in curry powder, garam masala, ginger, coriander, cumin, paprika, red pepper, cinnamon and salt. Cook 30 seconds. Add beef; cook and stir 7 to 8 minutes or until no longer pink.

3. Stir in tomato, tomato paste and water. Bring to boil. Reduce heat; cover and simmer on low heat 10 minutes. Yields: 6 servings.

CALORIES 268 (49% from fat); FAT 14.5g (sat 5g, mono 5.5g, poly 1.9g); PROTEIN 22.9g;
CHOL 62mg; CALC 48mg; SODIUM 452mg; FIBER 2.4g; IRON 2.4mg; CARB 11g

Jasmine Spiced Saffron Rice

1 1/2 cups jasmine rice
4 McCormick® Gourmet Collection® Cardamom Seed
4 McCormick® Gourmet Collection® Whole Cloves
2 McCormick® Gourmet Collection® Stick Cinnamon
1/2 teaspoon McCormick® Gourmet Collection® Fennel Seed
2 1/4 cups chicken broth
1/2 teaspoon McCormick® Gourmet Collection® Saffron, crushed
1/2 teaspoon sea salt using McCormick® Sea Salt Grinder
1 tablespoon oil

1. Rinse rice with cold water in large bowl, changing water several times until it runs clear. Drain well through a fine sieve.

2. Place cardamom seed, cloves, cinnamon sticks and fennel seeds in the center of a piece of cheesecloth or a coffee filter. Tie tightly with a long piece of string. Bring broth, spice bundle, saffron and salt to boil in medium saucepan. Set aside.

3. Heat oil in large saucepan on medium-high heat until hot but not smoking. Add rice; cook and stir 1 minute or until rice is opaque. Stir in broth mixture. Bring to boil. Reduce heat; cover and simmer 15 to 20 minutes or until tender. Remove from heat. Let stand 5 minutes. Remove spice bundle before serving. Yields: 4 servings.

CALORIES 159 (21% from fat); FAT 3.7g (sat 0.5g, mono 0.8g, poly 2.0g); PROTEIN 2.8g;
CHOL 3mg; CALC 0mg; SODIUM 740mg; FIBER 0.4g; IRON 0.3mg; CARB 27.6g

Roasted Chickpeas and Spinach

2 cans (16 ounces each) chickpeas (garbanzo beans), rinsed and drained
2 tablespoons oil, divided
2 teaspoons McCormick® Gourmet Collection® Coriander Seed
1 teaspoon McCormick® Gourmet Collection® Cumin Seed
1 large onion, chopped
3 cloves garlic, minced
2 teaspoons McCormick® Gourmet Collection® Yellow Mustard Seed
1 teaspoon McCormick® Gourmet Collection® Madras Curry Powder (Hot)
1/2 teaspoon salt
1 can (14 1/2 ounces) diced tomatoes
2 cups baby spinach leaves

1. Preheat oven to 350°F. Toss chickpeas with 1 tablespoon of the oil. Spread in a single layer on large shallow baking pan. Roast 15 minutes or until golden brown.

2. Meanwhile, heat small skillet on medium heat. Add coriander and cumin seeds; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot skillet to avoid over-toasting. Finely crush using a mortar and pestle, small food processor, clean coffee grinder or a rolling pin.

3. Heat remaining 1 tablespoon oil in medium saucepan on medium heat. Add onion; cook and stir 1 minute or until translucent. Add garlic; cook and stir 1 minute longer. Add mustard seed, curry powder, salt, and crushed seed mixture; cook and stir 1 minute longer.

4. Stir in tomatoes. Simmer 3 minutes or until liquid is almost completely absorbed. Add spinach; cook and stir 30 seconds or just until wilted. Stir in chickpeas until heated through. Yields: 10 (1/2-cup) servings.

CALORIES 94 (35% from fat); FAT 3.7g (sat 0.4g, mono 0.9g, poly 1.7g); PROTEIN 3.4g;
CHOL 0mg; CALC 43mg; SODIUM 314mg; FIBER 3.6g; IRON 1.2mg; CARB 12.5g

Mango Upside-Down Cake

Serve cake on top of Indian Rice Pudding and drizzle with Mango Coulis

1 tablespoon butter or stick margarine, melted
1/4 cup packed dark brown sugar
2 tablespoons chopped McCormick® Gourmet Collection® Crystallized Ginger
1 cup sliced peeled mango (about 1 medium)
2/3 cup granulated sugar
5 tablespoons butter or stick margarine, softened
1/2 cup egg substitute or 3 large egg whites
1 1/2 teaspoons McCormick® Pure Vanilla Extract
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon McCormick® Gourmet Collection® Ground Cinnamon
1/4 teaspoon salt
3/4 cup fat-free milk
Frozen fat-free whipped topping (optional)

1. Preheat oven to 350°.
2. Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter. Sprinkle with brown sugar and ginger. Arrange mango slices spokelike over the brown sugar mixture; set aside.
3. Beat granulated sugar and 5 tablespoons butter at medium speed of a mixer until well-blended. Add egg substitute and vanilla, beating until well-blended. Lightly spoon flour into measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan.
4. Bake at 350° for 40 minutes. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan. Place a plate upside down on top of cake. Invert onto plate. Garnish with whipped topping, if desired. Yield: 8 servings

CALORIES 271 (30% from fat); FAT 8.9g (sat 5.4g, mono 2.5g, poly 0.4g); PROTEIN 4.2g;
CHOL24mg; CALC 86mg; SODIUM 276mg; FIBER 0.9g; IRON 1.8mg; CARB 44.1g

Indian Rice Pudding

Make this cardamom-infused pudding up to 2 days ahead and store, covered, in the refrigerator. Serve in martini glasses for a sophisticated presentation.

2/3 cup uncooked basmati rice
5 cups 2% reduced-fat milk
1/4 cup sugar
2 tablespoons flaked sweetened coconut
1/2 teaspoon McCormick® Gourmet Collection® Ground Cardamom
2 teaspoons McCormick® Pure Vanilla Extract
2 tablespoons sliced almonds, toasted
2 tablespoons raisins

1. Rinse rice; drain well. Combine rice and milk in a medium saucepan; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 30 minutes or until rice is tender and creamy, stirring frequently. Stir in the sugar, coconut, cardamom and vanilla; chill. Sprinkle with almonds and raisins. Yield: 8 servings (serving size: about 1/3 cup)

CALORIES 183 (20% from fat); FAT 4.1g (sat 2.2g, mono 1.3g, poly 0.3g); PROTEIN 6.4g;
CHOL 11mg; CALC 191mg; SODIUM 80mg; FIBER 0.8g; IRON 0.7mg; CARB 31.6g

Mango Coulis

3/4 cup cubed peeled ripe mango
1/2 cup fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon honey
1/4 teaspoon McCormick® Gourmet Collection® Ground Allspice
1/4 teaspoon McCormick® Gourmet Collection® Ground Cinnamon
1/4 teaspoon McCormick® Gourmet Collection® Ground Nutmeg
1/4 teaspoon McCormick® Gourmet Collection® Crushed Red Pepper

1. Combine all ingredients in a blender; process until smooth. Pour through a sieve over a bowl. Reserve liquid; discard solids. Yield: 1 cup (serving size: 1/4 cup)