Aloo Jeera – Cumin Potatoes – Wow what a flavor

I can’t begin to tell you how wonderful this dish is.  Thanks so much to Manjula’s Kitchen ( for such a fantastic recipe!  This is a weekly dish in our house.  For the better part of a year,  I made this dish without the asafetida or mango powder, they are difficult to find.  But last week I found a great Indian/Asian market nearby that has both!  Tonight I added the asafetida and it gave the dish such a distinct flavor.  The next batch I will add the mango powder and let you know what we think!

Aloo Jeera is easy yet a delicious side dish. This can compliment any meal. A whole cumin seeds have a slightly nutty flavor. In this recipe cumin seeds are one of the main spices.

Recipe will serve 4.


  • 5 medium size potatoes boiled peeled and cut into bite size cubes, this will make about 4 cups of cubes potatoes
  • 2 tablespoons oil
  • 1-1/2 teaspoon cumin seeds (jeera)
  • 1/8 teaspoon asafetida (hing)
  • 1 tablespoon ginger thinly sliced
  • 2 green chilies seeded and sliced length wise
  • 1-1/2 teaspoon crushed coriander (dhania)
  • 1/4 teaspoon turmeric (haldi)
  • 1/4 teaspoon red chili powder
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon mango powder (amchoor)
  • 2 tablespoon chopped cilantro (hara dhania) to garnish


  1.  Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan.
  2. Add cumin seeds and asafetida after seeds crack add ginger and green chilies and stir for few seconds.
  3. Reduce the heat to medium. Add all the remaining spices, coriander, turmeric, chili powder, mango powder, and salt. Stir for few seconds.
  4. Add potatoes and mix well with Masala. Stir fry for 4-5 minutes. All the potatoes should be coated with spices.
  5. Turn off the heat and add cilantro. Mix it well and serve it hot.

A Salad That Makes Even The Skeptics Fall In Love With Kale


There are two types of people in the world: those who love kale, and those who haven’t yet tried this recipe. If you’re already part of the kale mafia, I don’t need to convince you about its deliciousness. This recipe is my secret weapon to get even the most stalwart nonbelievers to come to the green side.

Even though this is a meatless dish, I call it the “Bacon of Kale salads” because it is to vegetarians what bacon is to meat-eaters—savory, addictive, and arguably able to be added to every meal. Unlike real bacon, this dish is guilt-free, actually healthy when ingested in vast quantities, and much less greasy.

The Bacon of Kale Salads (Bacon Not Included)

Serves 2 to 3 normal people (or 1 hungry yogi)

Prep Time: 20 minutes


2 bunches Lacinto kale (also called “Tuscan” or “Dinosaur” kale)

1-2 lemons

3-6 cloves of garlic

Half cup of pumpkin seeds

1 large white onion

Olive Oil

Balsamic vinegar

Half tsp sea salt

Half tsp pepper

1. Marinate those onions.

Half the onion, cut each piece into thin slices, and then separate the layers. Peel and crush the garlic into a bowl, and combine with salt and pepper. Use a mortar and pestle to create a paste, if you’re into that type of thing, or just muddle strongly with the bottom of a spoon.

Throw the onion into the mix, douse with a healthy amount of olive oil and balsamic (enough to grease everything up nicely), and then shove everything into a jar. Shake heartily and then put off to the side.

2. Massage that kale!

Wash your hands and roll up those sleeves. Massaging kale breaks down the fibrous cellulose in the leaves, softens the texture, and removes the bitterness most people dislike about kale. You’ll want to strip the stems from the leaves first. I’ve prepared a short video to help illustrate how to easily do this. Once that’s done, throw all the leaves in a bowl. Squeeze one lemon directly onto the kale, taking care to remove all pits that may fall in.

Using both hands, massage that kale. You can take handfuls and just squeeze away. Some like to rub the kale together, others roll the individual pieces between the fingers. Get creative.

After a few minutes, taste your work. There should be an obvious lemony flavor, but if the leaves are still bitter, you can add more a touch more lemon juice and continue massaging. The kale will reduce in size by at least half, become darker, and smooth to the touch. Once desired consistency is achieved, stop.

3. Roast those pumpkin seeds.

Get a pan. Heat it up. Throw in a quarter-sized scoop of coconut oil (or preferred frying oil) and coat surface. Toss in seeds, lower heat, and wait. Stirring occasionally at first, pick up the pace as things start to pop and brown. Once the seeds turn golden, remove the pan from the heat and let cool.

4. Toss that salad.

Add the marinated onions into the kale bowl, along with the cooled pumpkin seeds. You can massage everything together with your (clean) hands, or just use boring old tongs. At this point, add more salt, pepper, oil, or lemon until you find that perfect flavor.

5. Serve and enjoy.

On the rare occasions you don’t eat every last bite, this salad only gets better with age. The citric acid and salt continue to break down the leaves over time, creating a savory juice. Mix leftovers with fresh lettuce and other vegetables the next day for a savory kale bonus round.

via A Salad That Makes Even The Skeptics Fall In Love With Kale.

The ABCs of Health and Wellness


“Let food be thy medicine, and medicine be thy food”  —Hippocrates

Welcome to Healthabet Soup.  A year and a half ago, our family had a major wake-up call.  The journey we have taken over this past year and half has given us new understanding of Health, and the roll our food has in maintaining our bodies.  Sadly, most of us no longer eat food; we eat highly processed STUFF that resembles food.  And the results of this are terrifying:

  • No state met the nation’s Healthy People 2010External Web Site Icon goal to lower obesity prevalence to 15%. Rather, in 2010, there were 12 states with an obesity prevalence of 30%. In 2000, no state had an obesity prevalence of 30% or more. [Read article]
  • 25 million Americans live with a chronic disease that significantly limits their daily activity.
  • 1.7 million deaths, or 70 percent of all deaths in the U.S., annually are due to all chronic
  • Chronic diseases account for more than 83 percent of the $1.4 trillion spent on health care in the
    U.S. annually.
  • Five major chronic diseases—heart disease, stroke, cancer, chronic lower respiratory disease
    and diabetes—cause more than two-thirds (66 percent) of all U.S. deaths. (

So the purpose of this site is to present fact based information about how what we eat effects our health and well-being, to provide insight into how to make eating and living healthier lives easier, and to share the journey we have taken to get us here.  We welcome your comments and feedback, and hope that we can help you on a journey to health and well-being.