Grab some of Summer's leafy greens and make this recipe from FitSugar reader Thefitnessgourmet, who shared it in our Healthy Recipe group. 
See the recipe after the break!
Like small-scale supermarkets and savory oatmeal, fusion food is going to make a statement in 2011. No, not that kind of fusion food. Put aside notions of Pacific Rim specialties like miso-glazed butterfish and sesame tuna tartare. Think another take on East-West fusion: the combination of Indian and Latin cuisines.
Last Fall, Texas restaurant pioneer Stephan Pyles opened up Samar, a small-plates restaurant that serves the spices of south India alongside the specialties of Spain, and features desserts like coconut rice pudding with saffron and cardamom. Chef Maneet Chauhan, who's gained recent attention as a competitor on The Next Iron Chef, is perhaps the biggest poster child for Latin-Indian fusion, offering creations such as amchur- and ancho-crusted chicken at her New York restaurant, Vermilion. And Lisa Fain, who writes the popular Tex-Mex blog Homesick Texan, has professed her love of saag paneer enchiladas.
It'll be interesting to find out whether this new culinary direction has the legs to catch on, as opposed to other floundering fusion concepts like Chinese-Cuban. Does Indian-Latin have mainstream potential?
Source: Flickr User thebradsblog
If you're in the mood for curry, but don't have the time to make the spicy sauce from scratch, you're in luck! This yummy curried rice dish uses curry powder for a shortcut and is jazzed up with plump shrimp.
Feel free to sub out the carrots with whatever veggies you have on hand and add some peppers if you want to up the hot factor. For the hearty, no-fuss recipe keep reading.
Here's a post from CasaSugar Community member Wscoggins from the Su Casa group:
My daughter's room is inspired by Eastern (Moroccan/Indian) themes. I recently repainted and papered her desk to match her bed, and this is the result. There's still more I'd like to do to her room, but this is where we're at so far.
Not only are the new pink accents utterly charming, but the shape of the desk itself is gorgeous! Check out Wscoggins's post to get a glimpse of her daughter's Eastern-style bed. And be sure to share photos of your own home decorating in the Su Casa group!
I've developed a newfound love for bike riding. To celebrate my hobby, I'm inviting some friends to join me for an afternoon bike ride. When we arrive back at my house, we'll enjoy a leisurely mid-Summer meal on the patio. Since I'm spicing things up with a new activity, I'm serving an equally exotic Indian-inspired meal. We'll unwind with red-lentil dal and crunchy pita chips. While we savor this snack, I'll throw some marinated tandoori-style chicken drumsticks on the grill. This finger-licking-good chicken will be served at the table with a curried couscous salad with roasted vegetables, peach chutney, and cilantro yogurt. The salad and dip can be made before the bike ride.
Interested in these savory recipes? Here they are.
Since the explosion of street food onto the food scene, an Indian specialty called chaat has become more popular in the United States.
Pronounced "chahht," the word is used to describe any wide range of sweet or savory dishes found in the street stalls of India and Pakistan.
Although it had origins in the northwest Indian state of Gujarat, chaat quickly became popular in all of South Asia.
There, chaatwallas, or chaat vendors, serve up everything from stuffed breads to deep-fried pastries with dipping sauces. Because chaat tend to be small dishes, they are either eaten alone as a snack, or combined to form a meal. A growing number of restaurants specialize solely in chaat. Have you ever tried it?
Source: Flickr User willsfca
Source: Flickr User xmatt
This story was written by member courtneyd and comes from the Kitchen Goddess group in the YumSugar Community.
For a few years now I've wanted to try to marry the traditional Southern Indian food my husband grew up enjoying with Thanksgiving as I know it (Southern girl with a love of spice and heat). So this year I did a trial run of a tandoori-style turkey made in the oven.
By next year I hope to build my own tandoor, or at least grill this guy, because it needs a little more heat to crisp up properly. Even so, the meal turned out great! Tandoori turkey, tamarind gravy, creamed saag, masala mashed potatoes, and Whole Foods' naan, which has a slight dinner roll texture, so it works out perfectly for this blended meal. The tamarind gravy was an original creation (that I cannot believe turned out properly, it was sooooo good), and the other recipes were either inspired by or taken directly from The Food of India from Whitecap Books. I love their "food of" series, and my husband is impressed with the Indian recipes.
For the turkey, I followed the instructions from November's Martha Stewart Living to spatchcock a turkey and cooked according to their instructions after marinating for about 7 hours. Not including the marinade time, this meal came together in about 2 hours on a Friday night. Also, we discovered New Zealand Sauvignon Blanc complements Indian food perfectly.
To get her recipes for this Southern Indian feast, keep reading.
