Saffron, Mace and Nutmeg

A Festival Gone By

2006-11-25T14:34:00.000+05:30

I’ve been wanting to post. I’ve been meaning to post…It’s just that one just gets SO caught up with a million things. There’s a beguiling charm about this metropolis, throbbing with activity 24 x 7.Especially close to Diwali time.A perfect time for bonhomie, generosity and family time.Freshly cleaned and painted homes.New “torans”hung up on the entrances. Loads of food and mithai, enough to clog your arteries.Gambling for fun-one can almost call it “guilt-free gambling”-it’s considered auspicious during the period between Dusshera and Diwali.Festive dinners where there’s a mingling of designer bags, perfumes and the latest backless cholis.And of course “diet food”.Like one newspaper rightly said that “there was a Hindi name for each of the festivals we celebrate, but there wasn’t a single translation for the word “diet”. Loads of yellow orange marigolds-traditionally used for decorating the house.Gleaming silver and brass ware.Eathenware diyas, lanterns and Ganeshas.And of course, what’s Diwali without a bit of fire works-keeping the environment in view!All this because during Diwali, everyone thanks the Goddess of wealth, Lakshmi, and the remover of all obstacles, Ganesh.

I’d begun writing this post just after Diwali-almost a month ago. Life got busy.Hectic.I was caught up in a whirlwind of activities. Home related. Work related. Guests and more guests.Illnesses.High school exams….the list is endless. Well…there were a million thoughts to be put down-all sitting on the edge of my brain as if it would burst. I guess it was just a lack of inertia. I did read and respond to my regular blogger friends.

Even though it’s well past our festival, I’m going t share the pictures taken…while shopping…at home…of the food….

As for Dinner tonight, I'm posting recipes of the easiest dish one can cook.Something Mom would put together in a jiffy for a bunch of hungry kids

Pilaf -what we in India call Pualo -was introduced to this land by the Mughals.Usually made with aromatic rice (long grain basmati),carmailzed onions , mutton ,chicken,fish, prawns or an array of veggies and is mildly spiced.Delicious,paired with yogurt, plain or as a raita-this is a one dish meal-simple, delicious and thoroughly wholesome.Something to sit outdoors and enjoy in the mellow winter sun....

Chicken Pulao

Mint Raita

Fresh Salad

Chicken Pulao

1 cup long grain basmati rice

2 chicken breasts, cubed (de-boned or on the bone)

1 red onion sliced

6 peppercorns

2 sticks cinnamon/3/4 teaspoon cinnamon powder

1big cardamom (badi elaichi)

4 cloves

1/2 teaspoon red chilli powder

1 teaspoon cumin

1 + a little teaspoon salt

4 tablespoons oil

2 cups chicken stock/water

Heat oil in a dutch oven, add cumin till it splutters.(Make sure it doesn't burn!)

Add peppercorns,cinnamon sticks,cloves,cardamom and sliced onions.Cook the onions till carmalized.Add chicken.Saute for 5 minutes before adding washed basmati rice.Season with salt and red chilli powder.Pour in water/stock,cover and cook on high heat till it comes to a boil, then lower heat and cook on very low heat for about 20 minutes.

Mint Raita

Whip up yogurt with salt, red chilli powder (optional), crushed mint leaves.Chill.

Diwali (The Festival of Lights)

A dazzling array of "diyas"-lamps for Diwali.These are made of clay,and not so very long ago we'd fill them with oil, and make wicks out of cotton wool.So much easier these days with the pre-waxed ones!Diwali always falls on a moonless night,and legend has it that when Lord Ram returns home after 14 years of exile, his path was lit up with millions of "diyas".

More diyas

An array of clay Laxmi's and Ganeshas for the evening prayers

Dinnertime!

Gifts...

More lanterns

Fasting, feasting and the victory over evil

2006-10-04T20:35:00.000+05:30

Today we complete the 9 days of prayer to the many magnificent forms of the Mother Goddess, fasting….and feasting. Yesterday we had the ceremony for the “kanjaks”-little pre-pubertal girls. For many people who have observed 9 full days of fast, on this day grain and other vegetables are re-introduced into the meal. One may not be the most religious of all people. Yet in this season one is just drawn into the fervor and flavor of the season. And one keeps up the traditions, the rituals and everything associated with it. Something that probably has been going on for generations in this household. In a few hours from now,just before sun down-we’ll hear the fire crackers loud and clear-as the effigies of the 10 headed- Ravan, Meghnath and Kumbhkaran are blown to bits signifying the victory of good over evil And I’ll fondly remember how we used to take a car load of excited kids to watch this spectacale.Because of the surging crowds we’d have them safely perched on Dad’s or Granddad’s shoulders…or we’d let them watch sitting or standing atop the roof of the car. Such fun…taking the kids to see the larger than life evil doers. Holding their pudgy hands and meandering our way through those crowds. Buying those fake, gold edged bows and arrows (Lord Ram killed Ravan with a bow and arrow) Beautiful gilt-edged memories.Re- living them? Even better.Happy Dusshera!

http://www.mantraonnet.com/navratri.html

Poori (Deep fried whole wheat Indian flat bread
Potato Curry
Black Chickpeas
Sooji Halwa

2 cups whole wheat flour
¼ teaspoon red chilli powder
1 tablespoon oil
1 cup warm milk
Pinch of salt
Oil for deep frying

Knead the flour, using the warm milk.
Break off small ball sized bits.Dip in a little oil, and roll out flat into 21/2 -3” diameter flat puris. Deep fry in hot oil, till puffed up and light brown.
I prefer using milk over water-it ensures that the puri WILL puff up!

Potato Curry

4 potatoes boiled, cooled and peeled
1”piece fresh ginger, grated
3 teaspoons coriander powder
1 teaspoon cumin seeds
½ teaspoon garam masala
½ teaspoon red chilli powder
½ teaspoon turmeric powder
Salt
2 cups water
1 tablespoon oil
Chopped green coriander for garnish

Heat oil in a pan-add cumin and once it splutters, add the ginger, turmeric, red chilli,coriander and garam masala powder .Put in the cubed potatoes, mix so as the masalas coat them. Add the water, cook for 5-10 minutes till the gravy thickens. Garnish with coriander.

Black Chick Pea Masala

1 cup black chick peas soaked in water with ½ a teaspoon of soda bicarb , overnight
3 cups water
1” piece grated/crushed ginger
4 teaspoons coriander powder
1 teaspoon garam masala
1 teaspoon red chilli powder
1 teaspoon amchoor powder
1 teaspoon cumin seeds
Salt
2 tablespoons oil

Drain the water from the soaked chick peas.
Add the water to chickpeas, and pressure cook them till tender-about 15-20 minutes.
Cool the cooker, drain the chick peas from water-reserve the water .
Add cumin seeds to the hot oil, and then add the grated ginger, coriander, amchoor, chilli powder,garam masala.Add the chickpeas to the masala-mix well-add one cup of the reserved liquid, and let it cook on high heat for 15-20 minutes.Add the reserved “soup”a little at a time.

Sooji Halwa

1 cup sooji (semolina), dry roasted till very light brown on a griddle
1 cup sugar
3 cups water
2 -3 green cardamom, peeled and crushed (else use ¼ teaspoon cardamom powder)
A few strands of saffron mixed with 1 tablespoon milk
1 cups ghee (clarified butter)
½ a cup slivered almonds
2 tablespoons raisins soaked in ½ a cup of water
Silver foil for garnish

Add sugar, cardamom to 3 cups water-boil on high heat till sugar dissolves.
Heat ghee in a wok. When hot add the slivered almonds, and when light brown, add the sooji.Roast on high heat till light brown.Lower heat, add the sugared water, a little at a time, stirring constantly, so that no lumps are formed.
Drain water from the raisens; add to the sooji.Stir to mix.
Place in a serving platter. Garnish with silver foil.

Celebrating Globally

2006-09-27T10:59:00.000+05:30

Tzimmes
There’s a nip in the air-we don’t have an autumn to speak of, but, certainly our city looks less dusty and greener. It’s also festival and wedding time. All of a sudden the pastels and whites and cottons of summer have disappeared-there’s a vibrancy of color. The shimmer of sequins and the swish of silk. We have an unabashed love for celebration-festivals, weddings…just about anything. We are a multicultural society-therefore we get to celebrate each others festivals.Navratri-(9-nights) initiates this festival season-prayers to the Goddess in Her manifold forms.Prayers for strength (both spiritual and physical),fulfillment, knowledge and wealth.9 nights of revelry, fasting (one eliminates certain foods, and is vegetarian) and feasting. On the 10th day we, as a people will burn down large effigies of the demon king Ravana-his belly stuffed with firecrackers. How the kids used to love making their own mini-Ravanas and “bursting” them in our back yard. Many years ago. And then we celebrate Diwali-the festival of lights 10 days after Dusshera-to celebrate Lord Ram’s homecoming after an exile of 14 years.
Reading Tamarika’s blog (Mining Nuggets) http://tamarika.typepad.com/, I got to know that the Jewish New Year Celebrations are on too.And it was the 1st day of the Ramadan fast yesterday. Apparently fasting and feasting is happening globally. I was not aware of the food eating during the Rosh Hashanah. After my correspondence with Tamar, I did do a wee bit of research, and have managed to make Carrot and Sweet Potato Tzimmes.I don’t know if I did it right- but it tasted great!!
So this is the dinner I had promised for you Tamar….Enjoy the Year.God Bless and be with you

Tzimmes,Mithai and the Potatoes in Yogurt Curry

Sukhi Dal (Dry Lentil)
Sautéed Peas
Tomato Chutney (Saffron, Mace and Nutmeg, May11,2006)
Roti

For the ones who are fasting today (No onion/garlic/grain/and only a select few veggies)
Paneer Crumble
Potatoes in Yogurt Gravy

Tzimmes
Mithai (Our variety of a fudge-make wit milk and nuts)

Sukhi Dal

Most dals are gravy based. The one featured here is a favorite with Punjabi’s-full of flavor. Full bodied , and best with hot rotis.

1 cup urad dal (white)
1 cup water
¾ level teaspoon salt
¼ teaspoon red chilli powder/1/2 teaspoon turmeric powder
1 green chilli, split and de seeded
1 tomato, chopped
1 medium onion chopped
½ “piece ginger grated
2 cloves garlic, minced
2 tablespoons ghee (clarified butter)
1 onion sliced and caramelized in hot oil (for garnish)

Sauté onion, garlic and ginger in hot ghee. Add green chilli, tomato,salt, red chilli powder, turmeric powder.Cook on high heat for I minute before adding cleaned and washed dal.Add water.Once the water boils, lower heat and cook on the lowest heat –for 20mins-1/2 an hour. Place in serving dish and garnish with caramelized onions.

Sautéed Peas

2 cups peas
1 onion chopped very fine
½ “piece ginger, grated
2 cloves garlic
½ teaspoon garam masala
2 teaspoons coriander powder
½ teaspoon cumin
½ teaspoon chilli powder (red)
1 tablespoon sautéed fenugreek leaves
Salt
2 tablespoons oil

Heat oil in wok-add cumin, and when it splits add the spices and fenugreek leaves. Add washed peas. Cover and cook on medium heat. Stir inbetween.Check for done-ness of the peas.Remove from heat-serve hot.

Paneer Crumble (Serves 2)

1 cup coarsely crumbled paneer
¼ cup milk
¼ teaspoon red chilli powder
¼ teaspoon garam masala
Salt
A pinch of fennel seeds
1 teaspoon oil

Add spices and salt to hot oil.Add the crumbled paneer and milk.Cook till milk evaporates a little.

Potatoes in Yogurt Gravy

2 potatoes peeled, and cut lengthwise
1 cup yogurt
1 teaspoon coriander powder
¼ teaspoon red chilli powder
¼ teaspoon garam masala
1 cardamom, crushed
Salt
1 teaspoon oil

Boil potatoes on water till almost tender.Drain.
Heat oil-add spices and yogurt-cook for 5 minutes.
Add potatoes. Cook for 2 minutes.

People who fast eat rotis made of water chestnut flour….

Tzimmes

9 medium carrots (about 1 pound), peeled
4 sweet potatoes (about 2 pounds)
1 cup bite-size pitted prunes (about 6 ounces)
1 cup dried apricots (about 5 ounces)
2 tablespoons fresh lemon juice
1/3 cup freshly squeezed orange juice
1/4 cup honey
1 teaspoon ground cinnamon
2 1/2 teaspoons orange zest (from one orange)
1/4teaspoon salt

1. Heat oven to 350°. Cut carrots into 2-inch pieces. Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
2. Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
3. Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.
Recipe Courtsey:Martha Stewart Living http://www.marthastewart.com/page.jhtml?type=content&id=recipe1964&contentGroup=MSL&site=living

I made the recipe using ½ the quantity of ingredients.
I don’t know what it should have tasted like-but the family loved it-the mix of flavors of orange, honey and cinnamon…heavenly!

Birthday Memories.....

2006-09-23T10:21:00.000+05:30

September in our home was always a month of chaotic activity. Mom-my mother in law would hunt the town for that near-perfect gift for Dad’s upcoming birthday. Always two gifts-a surprise gift-something that would make him really happy-something as simple as a chocolate, and the “main” gift-something he really needed. None of us ever knew what these would be, till he opened them in front of us. Morning prayers (havan) together-followed by what he loved most…the “halwa”sweet beyond compare. But fresh and delicious. The wishes, hugs and blessings. Food and birthday cakes and candles. A hearty “English breakfast” he’d call it-eggs, sunny side up, bacon, sausages, buttered bread, fresh juice, coffee. A grand dinner in the evening, with all the family in attendance. Grandparents, uncles, aunts, kids and grandkids. The sheer joy of a family being together-albeit for a few hours. Sans ugly arguments and discussions. After all, birthdays are meant to be kept in the scrapbook of our memories. Forever.
Over the years the nest has emptied. Fading memory and decreasing appetites make the birthday scene so different. But being together, physically, or sharing the joy over the phone across Atlantic, is what matters. Really. That’s what family and togetherness is all about. Never mind the moist eyes as he speaks to loved ones. That’s because he’s innately happy. That people remember him
Happy Birthday, Dad. And God Bless-for keeping this family together. With your abundant love, kindness and so much more.

Peas Pilaf
Roti
Methi Paneer-Fresh Fenugreek with cubed Cottage Cheese
Vegetable Koftas in Gravy-Vegetable Dumplings in gravy
Baby Potatoes with Kalonji (Nigella seeds)
Dark Chocolate Cake with a Lemon curd Topping
Tiramisu

Peas Pilaf

1 cup shelled green peas/frozen peas
1 cup Basmati rice
2 cups water
1 onion, sliced
1 clove garlic, crushed
1 big cardamom, crushed
4-5 peppercorns
¾ teaspoon cumin
½ teaspoon red chilli powder
11/2 teaspoons salt
4 tablespoons oil

Heat oil in a Dutch oven/pan with a well fitting lid.
Add cumin-when it splutters, add the peppercorns, cardamom, garlic and onion. Cook till onion caramalizes.
Add the peas and washed rice.
Add water. Let it come to a boil, and then lower heat.
Cook on low heat till water is absorbed and rice is cooked and fluffy.

Methi Paneer

2 cups fresh paneer, cubed
1 onion, diced very fine
2 cloves garlic, crushed
½ “piece ginger, grated
1 tomato, diced
1 tablespoon frozen methi *(fenugreek leaves)
1 tablespoon coriander powder
½ teaspoon red chilli powder
½ teaspoon garam masala
Salt
2 tablespoons oil

Heat oil in a wok-sauté onions, garlic, ginger in hot oil, till onions are transluscent.Add chopped tomatoes and spices. Sauté for 2-3 minutes.Add methi.Mix well before adding paneer. Stir fry on high heat for 5 minutes.

* Fresh fenugreek (methi) leaves are available at the end of summer. I usually get about 4-5 bunches of these, wash, stem and clean them. Then chop them finely, and sauté them on high heat in a little oil. Cool, and place in zip lock bags, ready to freeze. A little amount of these frozen leaves, adds a lot of character (!) to meat, chicken, rice,roti and a whole lot of other food!

Vegetable Koftas in Gravy

2 potatoes boiled, peeled and mashed
½ cup mixed finely chopped/coarsely crushed boiled veggies-beans, carrots, peas
1 slice fresh bread
1 teaspoon green cilantro, chopped
1 teaspoon chopped onion
1 clove garlic, crushed
Red chilli powder and Salt to taste
Oil for frying

Mix all the ingredients together.Make small round/oval balls.Deep fry.Drain oil. Place in a flat serving dish.

For the gravy

1 onion
1 teaspoon ginger garlic paste
6 tomatoes
4 tablespoons whipping cream
2 teaspoons coriander powder
½ teaspoon garam masala
½ teaspoon black pepper powder
2 green cardamom seeds, crushed (or ½ teaspoon cardamom powder)
2 cloves
A pinch of cinnamon powder
¼ teaspoon crushed, roasted, fenugreek seeds
1 cup water
Salt
3-4 tablespoons oil

Chop onion and tomatoes. Blend these, together with the ginger garlic paste (or fresh garlic and ginger) in a blender, using ¼ cup of water to blend.
Heat oil. Add the onion-tomato mixture, cook, till the oil separates from the mixture. Add spices, salt. Cook for 2 minutes before adding ½ the water.
Add cream.Simmer.Add more water if you like a thinner gravy.
Pour over koftas.Garnish with cilantro.

Baby Potatoes with Kalonji

2 cups baby potatoes, boiled, peeled
1 tomato chopped
1 teaspoon ginger garlic paste
½ teaspoon kalonji seeds
2 teaspoons coriander powder
½ teaspoon garam masala
½ teaspoon red chilli powder
2 tablespoons oil

Heat oil,add kalonji, chopped ginger and garlic, and tomatoes. Sauté on high heat. Add spices and salt and the boiled potatoes. Cook on high heat for 5-10 minutes. Garnish with cilantro….

Tiramisu and Chocolate Cake with a Lemon Curd Topping.

**For some reason I couldn't upload the pics for the potato and mathi paneer-though they were all on the same file!!

Corny Ideas!

2006-09-17T01:02:00.000+05:30

Corn has always been part of our food. The onset of winter in Punjab brings to the table makki ki roti (flat corn bread) and sarson ka saag (curried mustard greens)served with a dollop of fresh white butter and gur (jaggery or unrefined sugar).Though corn has been around for centuries, it was mainly eaten either as the bread or off the cob.Nothing very adventurous was done with it. The white sweet corn variety is the type we’d always seen-tasty but not very sweet. These days we see the much yellowier type, almost sugar sweet. We can see carts of “cup-of corn” doing the rounds of the city-at busy market places and on roadsides, selling corn kernels in small disposable cups, mixed with lime, salt and red chili powder.Imaginative.and great on the taste buds!

Fresh Corn Salad

1 cup sweet corn kernels
½ cup fresh grated coconut
½ a cup grated carrot
½ a cup julienne cucumber
¼ cup crushed, roasted peanuts
½ teaspoon red chilli powder
½ a green bell pepper, julienne
Juice of 1 lime
½ teaspoon powdered sugar (optional)
Salt

Mix all the ingredients-chill. Serve cold!

* Add juliennes of yellow and red bell pepper, lettuce, cherry tomatoes, diced fresh pineapple if you want!

Sautéed Sweet Corn

1 cup sweet corn
1 onion diced
1 firm, medium tomato diced
1 clove garlic, crushed
½ teaspoon cumin seeds
½ teaspoon red chilli powder
1 teaspoon coriander powder
1 tablespoon ketchup
Salt
2 tablespoons oil
Copped cilantro for garnish

Heat in in a wok. Add cumin to hot oil-wait till it splutters, not chars. Add the garlic and when light brown, add onion. Sauté for 5-7 minutes till transluscent.Add the ketchup, tomato and spices. Sauté for 10 minutes. Add the sweet corn. Cook for 5 minutes.

Add in 2 whipped eggs at the end, along with some chopped ham. Delicious rolled in a “roti”!!

Corn Rice

1 cup log grain basmati rice
1 onion sliced fine
1 clove garlic chopped
1 tomato diced
1 cup sweet corn
½ teaspoon cumin
½ teaspoon red chilli powder
1 level teaspoon salt
2 tablespoons oil
2 cups water

Heat oil in a small Dutch oven. Add cumin when oil is hot-allow to splutter. Add onions and garlic, sauté till onions are slightly carmalized.Add the corn, tomato and washed rice. Add chilli and salt.Mix and add water. Allow to boil, and when it does, reduce heat to minimum.Cover with well fitting lid. Cook till rice is done.Serve hot!Great on it’s own –or paired with tomato chutney.

Baked Celery-Mushroom-Corn

1 cup sweet corn kernels
10-12 button mushrooms washed and cleaned
¼ cup chopped celery
1/1/2 cups skim milk
2 table spoons flour
2 tablespoons oil
½ teaspoon black pepper powder
Salt
Grated cheese (if desired)

Heat oil-add flour. Stir on low heat till light brown. Add cold milk a little at a time, till you get a smooth roux. Season. add corn, celery, mushrooms, and milk.Pour into a baking dish.Top with cheese. Bake for 15 mins or till cheese /top is brown.

*Other additions-bell peppers, spinach, carrots, diced ham, shredded chicken.

"Raj"inspired

2006-09-14T20:03:00.000+05:30

In this medley of foods we have in our country ,“Club food” introduced to us by the British is here to stay. Leisure time was spent at the Club-and the British have left their indelible mark around the country with myriad such clubs. Cooks, or the “khansamas” at these clubs , with the help of the “memsahibs “-wives of the sahibs (masters) concocted a wide array of dishes with an amalgamation of flavors.And so this food-Club or Anglo Indian, whatever one wants to call it, is here to tantalize our taste buds forever!We loved visits to the Club-the mingling with friends, rounds of Bingo, endless glasses of “nimbu-soda”-Coke hadn’t made an appearance on the scene as yet. The delectable roasts and lamb chops-with an apple or mint sauce. Buttered white bread sandwiches chicken, vegetable, cheese and sometimes the green chutney. Deep fried breaded cutlets, the oh-so-British mulligatawny soup, caramel custards, bread puddings, salads seeped in mayonnaise-the so called Russian salad-complete with the diced pineapples and cherries.The feasts on Christmas and New Year eve.Oh –but then those days people didn’t count calories-or did they? All I remember is that delicious taste of breaded deep fried fish and warm plum pudding –ah…but those were days when my the size of my waistline was of little or no concern!

Grilled Fish in a Lemon Sauce
Mildly spiced baked veggies
Toasted bread
Carrot and Raisin Salad
Bread pudding

Grilled Fish in Lemon Sauce

6 fillets of fish (sea bass, pomfret, sole), washed, pat dried and rubbed over with lemon juice
2 cloves garlic
Salt, pepper and red chilli powder
6 tablespoons of oil-or use cooking spray
Rub the salt ,pepper and red chilli powder, along with the crushed garlic over the fish
Heat oil in a flat non stick pan, alternatively use cooking spray.
Lay fish fillets I the pan.Cook on high heat till brown on both sides. Fish cooks fast.Arrange in a flat serving dish.Pour the lemon sauce over it.

Lemon Sauce

1 cup whipping cream (low fat)
¼ teaspoon zest of lime
Juice of 2 limes
1 teaspoon cornflour dissolved in ¼ cup milk
Salt and pepper
Warm the cream in a small pan over low heat.Add the zest, salt and pepper.
Add the dissolved cornflour, and let mixture thicken a little. Remove from heat, cool and add lemon juice.

Mildly Spiced Baked Veggies

2 cups mixed veggies-cubed carrots, peas, cut french beans, baby corn, halved mushrooms
½ a cup chopped spinach leaves
1 ½ cups milk
2 table spoons flour
1 tablespoon grated cheddar
4 tablespoons oil (use butter if you want-but oil works just fine)
2-3 cloves garlic , crushed
¾ teaspoon red chilli powder
Salt
Boil the veggies in mildly salted water , till they are just crisp tender.Drain, keep aside.
Heat oil-brown the garlic in it. Add flour-saute till light brown.Add salt and red chilli powder.Lower heat, add milk stirring all the while.Once a smooth “roux” is formed ,add the veggies and spinach.Add more milk if you feel that the mixture is dry.
Put in a baking dish, top with cheese (optional).Bake at 350 degrees for 20 minutes , or till the top is slightly brown.

Carrot and Raisin Salad

3 carrots, peeled,and grated
1 tablespoons raisins, soaked for about 10 minutes in warm water
1 teaspoon cilantro leaves, washed and chopped
Juice of 1 lime
A pinch of powdered sugar
Salt and pepper.
Chopped cilantro-for garnish.
Mix ingredients. Chill.Serve!

Bread Pudding

6 slices bread, quartered
11/2 cups milk
2 eggs whipped
½ cup sugar or equivalent substitute
¼ teaspoon cinnamon powder
1 teaspoon brown sugar
1 tablespoon raisins
6-8 figs (dehydrated) soaked in water,stewed and coarsely pureed
1 tablespoon dark rum

Warm the milk,add sugar. Let it cool, and add the beaten eggs.Add the cinnamon powder.
Soak the bread in the milk mixture . Make a layer with these in a greased baking dish.Place pureed figs and raisins on this layer.Cover with more soaked slices of bread.
Sprinkle with the brown sugar and the dark rum.
Bake in a moderately hot oven for 15-20 mins.Serve hot.

Nostalgia and Irish Stew

2006-09-01T18:31:00.000+05:30

Some nostalgic memories remain with you for a lifetime.Memories which are warm and comforting. Memories which can be pulled out of the areas between the sulci of the brain and talked and written about….
We spent 11 years of our young lives in a school started by the Franciscan Missionaries of Mary in 1877.It was a small (number of boarders was 150!)but elegant school-nestled in a valley amongst the towering eucalyptus trees and overlooking the Ooty lake. This beautiful, picturesque hill station in the Nilgiris (Nila=Blue, Giri=Mountain), also called the Blue Mountains, was at the time called the Queen of Hill Stations. A small town rife with colonial British influence. The Polson cheese factory, the Glenmorgan tea estates. Tea and coffee plantations on the steps of the mountain slopes. The nuns at school, mostly Irish and French, worked so hard on us girls to groom us into “perfect gentle women”.” Don’t raise your voice, don’t slide down the banister, wear your skirts BELOW the knee…be…do…things the right way”. Together we learnt how to sew and do patterns of cross stitch, cook and serve, iron (!) so that we knew how to iron a shirt collar the right way. Netball and hockey and skating. Piano lessons. Ben Hur and Sparcatus in our school mini theater-with the nuns “blanking” out scenes which were “inappropriate”for viewing!Reading Mills and Boon and Archies comics under the blanket by torchlight.Visits to the Botanical gardens ,Dodobetta peak and to King Star bakery for chocolates. Donning cream, brown and red uniforms, attending Mass and Benediction, and being smothered by the love . Something the Nuns had plenty of….Visiting the pristine school Chapel and Mother Mary’s grotto a million times pre-exam. Enjoying scrumptious 4 meals a day, duly supervised, so that we didn’t “waste” food. Food was always good-meatloaves and macaroni bake on Wednesdays. Irish stew sometimes.Eaten with fresh bread from the school bakery –delicious. Dinner was always finished off with a cup of Ovaltine and a couple of fresh school-bakery biscuits (cookies). Ah..Those beautiful child hood days…sans TV, playstations, fast foods and glitz and glamour. Yet wholesome and fulfilling. Like the Irish Stew!

There are 2 type of stew we usually make:
-The Mutton /chicken stew using a thickener and milk
-The Stew (pronounced Estew)in Kerala made with chicken (usually), veggies and coconut milk, and eaten with Appams (fermented rice pancakes)

Mutton Stew

½ Kg Mutton , cubed (boneless or on the bone)
1 onion, cut into 8
1 potato, cubed
½ cup shelled green peas
1 carrot cut in chunks
½ cup green beans cut in 1” pieces
1 pod garlic, crushed
½ “piece of ginger, grated
1 stick cinnamon
6 cloves
6-8 peppercorns
2 tablespoons cornflour dissolved in ½ cup cold milk
½ cup skimmed milk
2 cups water
Salt
½ teaspoon pepper powder

Boil the mutton in the water, along with the garlic, ginger, cinnamon, cloves, and peppercorns. When the mutton is tender, add vegetables, salt and pepper. Don’t overcook veggies. Simmer and add cornflour.Allow to thicken, before adding remaining milk.If you feel it’s too thick-add a little stock or water. Serve hot with warm fresh bread or garlic toasts!

Stew- Kerala Style

1 cup boneless, skinless chicken breasts (or any other of preference)
1 -2 pods garlic, chopped
1” piece ginger juliennes
2 green chillies, slit and de seeded
1 bay leaf
½ cup julienned carrots
½ cup green beans cut into 1” pieces
1 onion, sliced
1 potato peeled and cubed
6-8 peppercorns
¼ teaspoon pepper powder
Salt
1” cinnamon stick
1 cup water.
1 cup coconut milk
1 tablespoon oil

Heat oil in a pan. Sauté the onions, garlic, ginger and green chillies.Add chicken cinnamon stick, peppercorns, bay leaf, water. Cook till chicken is almost done. Add vegetables to this, and cook till just done. Add salt, pepper and coconut milk. Simmer for 10 minutes. Serve hot with Appams or fresh bread.

I know the picture is terrible -will re-publish this one and add one for the stew!

Haleem and the bond of Friendship

2006-08-31T17:37:00.000+05:30

There’s something about growing up memoirs that you don’t want to let go off.Ever.Decades ago father traveled south from homeland Punjab, taking with him his young wife, his British accent, surgical skills and little else. Mother was unhappy leaving home and hearth-and was in awe of the seaside and of the very different food people ate, and the different language they spoke. Instant homesickness….She craved sarson ka saag , rajma-chawal, and kadi-chawal-entities which were never heard of in this new land.Many weeks later ,they met with a gentleman at the Doctor’s office-someone who spoke the same language-and understood what homesickness meant. This initial meeting was the base of a friendship which lasted for decades. And generations. As children we grew up as one family…attended the same schools….shared a million meals together. Celebrated each others festivals-we always broke fast with them at Ramadan. And enjoyed the feasting which ensued. They always celebrated Diwali at our home, lighting the oil lamps and burning crackers. We still are great friends and keep up the tradition of friendship-no matter what. I loved all their food-the biriyanis, kababs and saalans (meat dishes with veggies added to it).But my all time favorite-haleem.-a one-dish meal made with whole wheat, lentils and mutton .Hearty, healthy and scrumptious! And filled with happy memories.....

Haleem

1 cup coarsely ground whole wheat , soaked in water overnight
1 ½ kg. boneless mutton (or boneless skinless chicken/stew beef)
1cup chana dal ( split chick peas)
¼ cup masoor dal (split red lentils)
¼ cup moong dal (split moong beans)
3 medium onions, skinned and finely chopped
4-5 pods garlic,crushed
1 tablespoon fresh grated ginger
1 level tsp. black cumin seeds
6 cloves1 tsp.red chilli powder
½ tsp. turmeric 6 cups water
5 tablespoons oil
½ cup chopped fresh coriander leaves
½ cup chopped fresh mint leavesSalt4 tablespoons tbsp lemon juice

Soak the lentils in water, overnight.

Heat oil in a pressure cooker*-add ¼ of them, caramelize, drain from oil. Keep aside on absorbent paper. Add remaining onions, garlic, ginger, cumin, cloves. Sauté and cook till just done. Add mutton, spices and enough water to cover the mutton. Pressure cook, till done. Cool, open cooker, add coriander and mint leaves and salt. Mix in the soaked wheat and lentils. Add water if the mixture is too dry. Cook for about 20 minutes till lentils are cooked.
Add lemon juice.
Serve hot, garnish with caramelized onions and fresh coriander leaves.

*If you are not using a pressure cooker, cook in the way you usually do, till meat is tender. Chicken cooks relatively quickly. Beef takes longer.

My way with Chickpeas!

2006-08-30T19:11:00.000+05:30

Lentils, beans, peas, chickpeas form an important part of our meals.Even today the beans and peas are bought fresh, and the peas shelled from their pods.Frozen, pre-shelled peas are slowly making their way into our kitchens.Most lentils are soaked for a short time before cooking, while chickpeas and the red kidney beans are bought in the dehydrated form, soaked in water overnight and then boiled till tender (often in a pressure cooker), and then sautéed or curried.
We used to love the chana(chickpea curry)-chawal (rice) and rajma(red bean)-chawal lunches. The poori-chana or bhatura something we as kids were in love with is now made once in a blue moon….Accompanied with yogurt and a vegetable, these are patent lunches of Punjab. With our waistlines not being where they are supposed to be, and with the greater consciousness of carbs and calories, one tends to eliminate the rice and pooris and bhaturas, chickpeas and beans make good ingredients for a cool summer salad. Topped with a squeeze of lemon juice or tamarind sauce, it is a meal on its own .Add a lassi or a milk shake, and it’s a full meal. Oil-less at that!

Chawal=rice
Puri, Bhatura+Two different types of Indian bread, deep fried.

Chickpea Curry
Sautéed Chickpeas
Three Bean Salad

Sautéed Chickpeas

1 can garbanzo beans (or 1 cup dehydrated chickpeas, soaked in water overnight, and then cooked till tender)
1 red onion sliced (reserve a few slices for garnish)
1 tomato cubed
1 teaspoon garlic paste
1” fresh ginger juliennes
3 teaspoons coriander powder
½ teaspoon garam masala
½ teaspoon red chilli powder
1 teaspoon amchoor
1 black cardamom, crushed
Salt
4 tablespoons oil
Chopped fresh cilantro for garnish

Add the garlic and ginger to hot oil in a wok. Sauté and add onions, cook till slightly caramelized. Add spices, salt and tomatoes. Cook for a minute and add chickpeas, along with a little water it was cooked in, or the liquid residue in the can. Cook on high heat for about 5 minutes, so that some of the liquid evaporates. Garnish with cilantro and slivered onions. Serve hot.

3 Bean Salad

½ cup each of cooked chick peas, Soya bean and red kidney bean
Chopped green jalapeño pepper (optional)
1 tablespoon each of finely diced red, yellow and green pepper
½ a red onion, sliced
1 tablespoon chopped spring onion
1/2 tomato , chopped
¼ cucumber, diced
¼ teaspoon red chilli powder
A pinch of cumin powder
Juice of 1 lime
Salt
1 Tablespoon chopped cilantro

Mix all ingredients. Chill.

Dry soya beans are soaked overnight and cooked. If unavailable, use the small black eyed peas.
As an alternate to lime juice, a tangy tamarind sauce can be used as a dressing.

Mustard fields and hearty food

2006-08-25T18:45:00.000+05:30

School vacations were spent with grandparents in Punjab. Though I am Punjabi by birth, I’ve never spent enough time in this land of these gregarious and vivacious people-full of joie de vivre.They love food and are hearty eaters. And they always seem to be in a state of déjà vu! The land of my ancestors. I vividly remember the rolling yellow fields of mustard dotting the landscape, during our long drives to the border-separating our country from Pakistan.The color and vibrancy of Baisakhi-the harvest festival, celebrated with the beat of the dhol and the bhangra …. There was an emphasis on wholesome , fresh made and hearty food-whole wheat rotis and paranthas,succulent tandoori chicken, the creamy butter chicken and mah ki dal -slow cooked on coalfires (kaali dal=black lentil) and the sarson ka saag- a Punjab –specific dish made with the dark green mustard leaves, subtly spiced with ginger, garlic and tempered with ghee (clarified butter), and eaten with cornmeal rotis .There was always a liberal use of ghee , butter and cream-rich gravies-the base of which is onion, garlic,ginger and tomato.Family lunches in the open central courtyard of the house in the mellow winter sun –enjoying traditionally typical food , the companionship and the warmth of family togetherness. And devouring Grand mom’s fresh naans and rotis baked fresh in the “tandoor” –a clay oven in which food is cooked over coal fires.None of this with out fresh “lassi”-a yogurt drink, or sugarcane juice.
Now a days we cook with little or no/low fat cream, lighter-on-the tummy gravies and lightly sautéed accompanying veggies. The flavors remain the same-the cooking modalities have been altered. The food may have changed over a period of time-using time and labor saving techniques. But the flavors of this beautiful,fertile land of the five rivers (Punj=five) will linger on my tongue forever….

Mildly Spiced Saffron Rice
Mutton Curry
Cumin Potatoes
Tomato Raita
Parantha/Naan
Green Salad

Saffron Rice

1 cup long grain basmati rice
4 cups water
4-5 small green cardamoms, crushed
6-8 peppercorns
1 level teaspoon salt
A few strands of saffron soaked in a little water or milk (about 1 teaspoon)
8-10 roasted cashew nuts for garnish
Edible silver paper for garnish (this is called “virk”)-optional

Bring the water to a boil in a large saucepan. Add the salt, peppercorns, cardamoms, and the washed rice. Boil till rice is tender. Drain water out in a colander. Spread rice out on serving platter. Garnish wit saffron strands, cashews and silver.

Mutton Curry

1 kg mutton on the bone, fat removed and cut into small pieces
2 large onions finely chopped
4 cloves garlic, crushed
1”piece ginger, grated
1 tomato, cube5-6 peppercorns
½ teaspoon cumin
2 teaspoons coriander powder
½ teaspoon paprika powder
½ teaspoon garam masala
½ teaspoon turmeric powder
1 cup spinach, blanched in water and chopped
2 cups water
Salt to taste
4 tablespoons oil

Heat oil in a heavy bottom pan/pressure cooker. Sauté the garlic and ginger.When light brown, add onions. Cook till medium brown. Add dry spices-sauté .Stir in the mutton. Cook on high heat , adding a little water at a time, to avoid the masalas sticking to the bottom of the pan.Add the tomatoes and the water.Pressure cook for approx 30 minutes.Remove from fire, cool, add the spinach and simmer without the lid for 10 minutes, till the gravy thickens..
All pressure cookers have different cooking times-one just knows when food is “done” in your own!If you prefer not using a cooker, cook in a heavy bottom pan with a well fitting lid.
If you prefer using beef-use stewing beef, cut into small cubes, and stir fried in a little oil, so that it’s just done in the inside.Put this into the onion-tomato paste masala, and follow the rest of the steps.

Cumin Potatoes

6 potatoes boiled, peeled and cubed
1 onion finely chopped
1 clove garlic, crushed
1 teaspoon cumin
½ teaspoon garam masala
2 teaspoons coriander powder
½ teaspoon amchoor powder (dry mango powder)
Salt to taste
2 tablespoons oil
Chopped, fresh coriander for garnish

Heat oil in a wok-add cumin till it splutters. Add onion and garlic, sauté till light brown.Add remaining spices.Cook 1 minute on high heat. Add potatoes-continue to cook on high heat 2 more minutes.Scrape all masalas which may stick to the bottom of the pan.
Arrange on platter-garnish. Serve hot.
.

Tomato Raita

2 cups low fat yogurt,whipped
6 tablespoons fresh tomato puree
Salt and red chilli powder to taste
Mix all ingredients together.Chill.
*Add grated cucumber, if you like it really cool!

Green Salad-A mixed bowl of cubed tomatoes,cottage cheese,cucumber, grated carrot dressed with a squeeze of lime and salt and pepper/and or paprika.

Monsoon Supper

2006-08-15T10:52:00.000+05:30

The weather is still hot, humid and sultry. It’s not exactly the weather for a hot soup. But towards the evening when temperatures dip a wee bit in this monsoony weather, one could do with a bowl of hearty soup. Clear soups are clearly the order of the day-they help keep the calories at bay. But sometimes, one can sneak in a bit of cream (maybe the low fat variety) and cheese to make a good soup. Like in the good old days. Teamed with a crisp toast, or even just a slice of bread, garlic or otherwise, it can be a full meal.
Canned soups and dehydrated soup powders are great when convenience calls-but watch the sodium levels-which are usually high.
Once you get to make your own home made soup,packaged soups will never taste the same!

I am sharing 2 of our favorite soup recipes here-either of these along with a macaroni salad and veggie cutlets is the menu for Dinner Tonight!

Tomato Basil Soup/Cream of Spinach Soup
Vegetable Cutlets
Macaroni Salad
Garlic Bread
Mango Delight

Tomato Basil Soup

6 tomatoes
4 cups stock
1 small onion sliced
2 cloves garlic
1 tablespoon brown sugar
2 tablespoons corn flour, dissolved in ½ cup stock
6-8 fresh basil leaves
2+1 tablespoons fresh cream
2 tablespoons grated cheese (cheddar)
½ teaspoon oregano flakes
½ teaspoon fresh ground pepper
Salt to taste
2 cups water

Put the water to boil, and then place tomatoes, onions, garlic in it for about 10 minutes. Turn off gas, remove tomatoes, cool, and remove skin. Drain the onion and garlic. Chop tomatoes. Blend together the chopped tomatoes, garlic and onion. Place pureed mixture in a stew pan. Add the stock, bring to a boil. Add brown sugar, salt, pepper and oregano flakes and corn flour .Simmer for 10-15 minutes, till it thickens slightly. . Add the cheese, cream and basil leaves. Cook on low heat for 5-7 minutes.
Pour into bowls. Add a swirl of cream and a dash of grated cheese before serving.

Cream of Spinach Soup

1 bunch of spinach leaves, washed and stemmed and cut (approx 4 cups of cut leaves)
2-3 cloves garlic
1 small onion, chopped
4 cups stock
2 tablespoons corn flour dissolved in ½ a cup of stock
2 tablespoons cream
1 cube bouillon (veg or chicken)
½ cup grated cheese (cheddar or any other)
½ cup grated carrot
½ teaspoon fresh ground pepper
Salt to taste

Place the washed spinach in a wok along with the onion and garlic. Add ½ a cup of water-cook till tender. Cool and blend to a purée. Heat the stock in a medium saucepan.Add the bouillon cube, salt, pepper and pureed spinach. Cook till it boils. Add corn flour, cook on medium heat till soup thickens a little. Add cream, grated carrot and cheese. Simmer for 4-5 minutes on low heat.
Serve hot.

Veggie Cutlets

4 medium potatoes, boiled, peeled and grated or mashed
1 cup mixed boiled vegetables (peas, carrots, green beans)
2 slices fresh bread, dipped in water for a few seconds and then water squeezed out by pressing the bread between the palms of your hand
½ cup gram (chana) dal, boiled till tender
½ teaspoon red chilli powder
1 teaspoon coriander powder
½ teaspoon fennel powder
Salt to taste
2 tablespoons mixed cilantro and mint leaves, washed and chopped
1 cup breadcrumbs

Coarsely mash the boiled vegetables, and mash the gram (chana) dal.Mix together the mashed potatoes, vegetables,gram dal, spices,salt green herbs and bread. Shape into patties, and form them into a desired shape. Roll in breadcrumbs to coat.
Deep fry till golden brown.Drain on paper towels to remove excess oil before serving.

Macaroni Salad

2 cups macaroni (any type) boiled in salted water, al dente
1 cup mixed boiled veggies (beans, peas, baby corn)
1 tablespoon grated carrot
½ cup peeled and diced cucumber
¼ cup chopped celery stalk
2 eggs hard boiled and chopped
¼ cup spring onion, include stems
¼ cup boiled/grilled chicken/turkey cubes (optional)
¾ cup dressing*

Mix all ingredients and add dressing. Chill.

Dressing:

1 cup cream cheese, unflavored
Milk to blend
¼ -1/2 teaspoon black pepper powder
1-11/2 teaspoon mustard paste
Salt to taste

Place cream cheese in glass bowl. Add a little milk and seasoning.Blend with a hand whisk, till smooth.

Mango Delight

1 packet strawberry jelly, set as per instructions
½ cup condensed milk
½ cup peeled, diced ripe mango

Blend all these ingredients in a blender till smooth. Re-set in individual goblets/ramekins. Top with vanilla ice cream Chill.

Fish Moilee and Vembanad Lake

2006-08-10T17:18:00.000+05:30

Kerala-an unending vastness of verdant greens. Stretches of pale green paddy fields.And land covered for miles and miles with coconut trees.A narrow strip of land sandwiched by the Western Ghats and the Arabian sea.A fertile land which yields an array of spices, coffee, tea, rubber.These were the lure for the traveler who landed in Kerala as far back as 52 AD to seek these precious commodities.The Portugese and the Dutch and the Jews.Fort Cochin still has the Jew town-though the number of Jews living there have dwindled. Alleppey has the Dutch Square-bang next to the beach.Traders landed here for the pepper –a trade managed for generations by the Gujurati businessmen.Our cuisine in the growing up years was a superb mixture of the mildly spiced Kerala food and the thick creamy gravies of Punjab.Both distinctly different-yet sublimely super on the palate.
The coconut, because of its abundant presence makes its way almost into every recipe-either in the form of coconut milk or freshly grated coconut. The oil extracted from the dry coconut is the medium for cooking.
Because of the proximity to the coast, fish was a staple. The catch was brought live to the house for sale-and we’d get to pick out what we wanted! Fish is paired with rice-the hearty, fat, round, brown delicious variety, and also with tapioca.Kappa (tapioca) and fish curry were often served as a snack during my days at Med school.All fish curries were my favorite.But the one I loved most is Fish Moilee-a delicately spiced fish in coconut milk-typically a Syrian Christian dish. Fish Moilee is eaten with either fresh bread or with Appams –lacy rice pancakes fermented with “toddy”- the sap or juice of a palm tree often fermented to create an alcoholic beverage.
Kerala is known by many names-blessed land…God’s own country.I know and remember it as a beautiful land, filled with happy growing up memories.There was little to do while we were on vacation from school-our modest forms of entertainment were the Sunday Matinee show-a visit to the beach or sitting at the United Club-by the beach sipping lemonade or fresh pineapple juice or scooping out and eating fresh coconut cream -out of a tender (baby) coconut freshly plucked. And watching the sun set in all it’s amber-golden glory over he Arabian Sea.Those were days where simplicity ruled.It didn't take too much to be happy. When special people visited, we’d take them for a boat ride on the Vembanad lake.After all Alleppey was known as Venice of the East, because of the multitude of waterways, lagoons, back waters and lakes, crisscrossing the land. A beautiful land, indeed-I can almost get the mingled fragrance of the pepper and the fish and the fresh jasmine……

Fish Moilee

6-8 pieces of a white fleshy fish (sea bass, pomfret), washed well and rubbed over with lime
6-8 cloves garlic, whole
1 medium onion, sliced fine
2 tablespoons, julienne fresh ginger
1 tomato cut into 12 pieces
6-8 peppercorns
½ teaspoon mustard seeds
4-6 green chilies, slit and de seeded
1 can coconut milk
¼ teaspoon black pepper powder
Salt to taste
4-6 tablespoons oil

Heat 2 tablespoons oil in a flat bottomed pan. Sear the fish on both sides, till light brown. Keep aside. When cool, arrange in the dish in which you are going to serve the miolee in.
Add remaining oil to pan, add the mustard seeds, and wait till they splutter. Sauté the whole garlic, tomato, sliced onion and ginger and peppercorns till you get the flavor of these ingredients. Add the green chillies.Saute 1 minute.Add salt and pepper and the coconut milk. Simmer for 10 minutes.Pour over fish .Serve hot with Appams or bread.

Vembanad Lake

Memories of Myanmar

2006-07-31T23:43:00.000+05:30

It has been re-christened Myanmar but to me it will always remain Burma .All through my childhood, and also later when I was grown up, I heard tales about this beautiful land and the beautiful and gentle folk who lived there. My father grew up in Mandalay and studied at St.Paul’s in Rangoon (now Yangon).He never tired of narrating to us his happy childhood even though times were turbulent .He took us on mental tours about beautiful Burma, of gilded temples and pagodas and the cool blue waters of the Irrawady.And often spoke about their magnificent home in Mandalay, influenced by Western elements because of the British Colonial rule. He spoke to us of the sheer opulence of their family home ….Venetian glass chandeliers and Waterford crystal and Wedgewood China dinnerware.And more.They were forced to leave Burma during the Japanese invasion in 1942.They left all behind, and came to India after a long and perilious journey across the Naga Hills, which took them 2 months.
He spoke fluent Burmese, and was mentally always in Burma.I know a little of the cuisine , as he often spoke about “Mohinga”-a fish dish in a rice broth, flavored with a fish sauce-usually a breakfast dish.There were mentions of balachaung and ngapi - a dried and fermented shrimp paste-we never got it here, but often pounded dried shrimp with small onions to match that flavor. The one dish we cooked and what we beleived was “authentic Burmese “-was Khowsuey-a delectable one pot meal of noodles and meat curry and a variety of garnishes ranging from shredded cabbage to wheat crispies (or crispy noodles) that the person adds to the dish to suit their own taste. We make that often at home, a using a simple recipe passed down by my Grandmom.Ideal for a rainy day….or for that cold winter night!It’s been my favorite childhood dish.And it remains a favorite with my kids too.

Khowsuey

21/2 cups mutton (boneless or on the bone)-you can use boneless, skinless chicken cubes, or cubed beef stew meat
2 onions, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 teaspoons coriander powder
1 teaspoon red chilli powder
Salt to taste
3 tablespoons besan* slightly roasted on a griddle
¾ can coconut cream
1 cup water
4 tablespoons oil

200 grams noodles boiled in salted water, al dente.Drain, cool.Keep aside.

*Besan=chick pea flour .Dissolve this in ½ the coconut cream.

Garnishes:

Chopped green chilli- in a little vinegar
4 hard boiled eggs, sliced
1 onion sliced very fine
1 cup shredded cabbage (I use shredded lettuce)
Chopped fresh cilantro
1 Onion sliced fine and caramelized in hot oil, and then drained
1 cup noodles deep fried and drained

Heat oil, sauté the garlic and ginger , and when done,add the onions. Stir and cook till they are slightly browned.Add the mutton and spices.Cook for about 10 minutes.Add water to just cover the meat.Pressure cook till tender.It takes about 10-15 minutes in my cooker-cooking times vary.If you are certain that the meat will cook well with out the cooker-please use that method. Once the mutton is cooked, lower heat, add the coconut milk to which besan has been added.Cook till the gravy begins to thicken. Simmer for 5 minutes.Add the remaining coconut cream. Simmer for a further 5 minutes.

Place the noodles in a bowl.Top with crisp noodles, coriander, onion,green chillies, hard boiled egg, cabbage, and then spoon the meat curry over it.Eat hot!

Masala Corn on the Cob!

2006-07-30T12:01:00.000+05:30

Our city and street foods are synonymous.The actual flavor of a place lies in the food that is seen around the sidewalks, on carts and small wayside shops -they form the rich tapestery of the city.Come July and we can see the ubiquituous “bhutta wala” or “challi wala” set up shop in every nook and cranny across many neighbourhoods.Corn is husked, and then grilled on live embers of coal, turning them occasionally so that it’s evenly carmalized.It is then rubbed over with a mixture of salt, red chilli powder and lime.The combination of the tangy and spicy –perfect for our palates!
Bhutta / Challi=Corn ; wala= person

Fritters (Pakoras) and "Cha" on a rainy day

2006-07-27T15:32:00.000+05:30

The view from my room on a rainy day

The monsoons are a welcome change to our parched, dry city. Come June, and we look at weather forecasts with eagerness. And count days for the arrival of the rains-so that we could get a respite from the oh-so-oppressive heat .We wait with anticipation for life giving rains and a cooler climate. It’s difficult to describe the sense of elation one feels when one inhales the smell of fresh earth as the first drops of rain fall on it. Grey skies. A downpour and the splashing of rain on the window pane. The city’s foliage turns a verdant green -the dust from the leaves all gone. There’s poetry and art and song associated with the monsoon…There are love songs and ballads written about it.Megh Malhar-is the “raga” of the monsoons.The "Teej" festival celebrated in this season...swings and music in the month of "sawan" (monsoon)".Good food and "mehendi"(Henna)and bangles and prayers to Shiv-Parvati for a blissful married life.There is always a reason, and season to rejoice in this land.Every now and then the monsoon breeze brings to you a fragrance of the Jasmine flower.Which causes you to smile without reason...because it takes you back in time, to an era of wonderful memories.The music...and the magic of the Indian monsoon!
Rainy days are associated in our family by “cha” and pakoras.”Cha” is the Punjabi of “Chai”.Pakoras are fritters-vegetables, boneless chicken or fish fillets dipped in a gram flour batter and deep fried.Eaten as a snack with a mint chutney, tamarind sauce or tomato ketchup. A great way to eat them is to put them between 2 soft, fresh slices of buttered bread.
Monsoons-a great time to indulge in the guilty pleasures of eating food like in the good old days.Crisp.And deep fried!

Pakoras

1 cup besan (gram flour), sifted
½ teaspoon red chilli powder (use more if you want it spicy)
A pinch of soda bicarb
1 table spoon oil
½ teaspoon garam masala
2 tablespoons rice flour (optional)**
Oil for deep frying Salt to taste
Water to make the batter

Platter of mixed veggies, cut:
*Potatoes ,wedges or cut round
*Onions , sliced or cut round
*Eggplant, cut in roundels, and then halved
*Mushrooms, whole or cut in half
*Whole green chillies (for the not-so-faint-hearted!)
*Fresh Baby corn
*Fillets of Chicken/fish

Make a smooth batter with he besan, spices and water, added a little at a time.Heat oil in a wok till smoking point.Coat the veggies/fillets with batter.Deep fry till golden brown and crisp
Serve with mint chutney, tamarind sauce or ketchup.
**Rice flour makes the pakoras crispier.

Making Tea

Bring 2 cups of water to boil in a saucepan.Add 2 pods crushed cardamom.Add 1/2 a cup of milk, simmer and add tea leaves (! level teaspoon for 1 cup).Boil for 1 minute, till you can see the rich color of the tea and also get the flavor.

Adda wee bit of fresh sliced ginger, a dash of cinnamon and 1-2 cloves,1-2 basil leaves and this Chai is meant for healing seasonal coughs and colds.

Instead of the cardamom, one can use a pinch of ready-made masala-chai mix.

Strain into a teapot or into individual cups.

For the typical "cup of British tea",add 1 teasoon of tea (for each cup of tea) to a pre-warmed tea pot. Add boiling water to it. Cover and let it steep, so that the flavor of the tea is brought out. Pour into a cup, using a tea strainer to remove tea leaves.Add a dash of warm milk.Sweeten if required.

2006-07-20T14:00:00.000+05:30

Some days in life tend to be more special than others…those days in which one wants to sit back and wish for memories to flood the brain. Like a flashback in time.. Of the downpour of the monsoon while we were driving to the hospital. Of bringing a cuddly bundle of joy into this world. Of savoring precious moments of his growing up-the endless hours of lost sleep , struggling for what seemed an entire night to calm down a wailing baby suffering from tummy cramps, or something so simple that we young parents weren’t able to decipher. And grand mom would settle it in a jiffy with a magic wand as it were.
Memories of the heartaches and gratification of raising a son. The first steps…the first birthday cake. Still crystal clear in our memory. The “Superman” cake which he and his friends devoured.” I don’t want girls at my parties”…that was an 11 year old speaking. The 16th birthday party by the pool, in the rain. Yes, some girls did make an appearance. The gush of intense sadness we felt,feeling my heartstrings snap as it were, when we saw him off at the airport-when he set out to make a new life for himself.
The fulfillment of seeing him 21 years down the lane. A grown up and responsible young man. It’s been a wonderful 21 years -you’ve brought us joy and happiness, dear son. Beyond measure. Happy Birthday! And God Bless!

Favorite food over the years

Butter Chicken – tender chicken in tomato gravy-(Makhni Chicken)
Kaali Dal (Black lentil)
Masala Cauliflower
Salad
Yogurt
Naan or Roti
Squishy Chocolate Mousse Cake with a white Chocolate filling

Butter Chicken

Marinade

800 grams of chicken cut into pieces (preferably boneless)
½ cup thick yogurt
Juice of 1 lime1 teaspoon each of coriander, cumin and red chilli powder 2 teaspoon each of ginger- garlic paste
Salt to taste
A few drops of food grade orange color

Add ingredients yogurt through food grade color to the pre-washed chicken. Marinate in refrigerator for 2-3 hours or overnight.
Roast in a pre-heated oven (350 degrees) for 30 minutes.
Remove and place aside.

For the Gravy

4 large tomatoes chopped and pureed
1 medium onion, blended with a teaspoon of fresh ginger and 3 cloves of garlic
4 tablespoons butter or ghee (clarified butter)
4 tablespoon fresh cream
1 teaspoon each of coriander, cumin, red chilli and black pepper powders
Salt
A pinch of sugar
Fresh cream, julienned ginger, finely chopped coriander and slit, de-seeded green chillies for garnish.

Heat butter/ghee. Sauté the ground onion-ginger-garlic paste.When slightly brown, add the pureed tomatoes. Cook for 15 minutes. Season with coriander powder, cumin and red chilli powder. Add salt and sugar.Place roasted chicken in the gravy. Allow to simmer on low heat for 10 minutes. Add cream. Simmer for a further 2 minutes. Garnish with coriander leaves, julienned ginger and slit green chillies. Swirl a spoon of cream on it.

Masala Cauliflower

3 cups cauliflower florets
1 large onion, chopped
1 medium tomato diced
3-4 cloves garlic, crushed
1 teaspoon grated ginger
½ teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon red chilli powder
½ teaspoon turmeric powder
1 teaspoon garam masala (optional)
2 table spoons oil
Salt
Chopped coriander for garnish

Heat oil in a small dutch oven-splutter the cumin in it. Sauté the chopped onions, garlic and ginger. When slightly brown, add chopped tomatoes.Add dry spices and salt.Add florets of cauliflower. Cover the dutch over. Reduce heat to low.Allow to cook for about 20 minutes-do not open lid in between, or stir the cauliflower in-between. Garnish with chopped coriander.Serve hot.

Kaali Dal

1 cup black urad dal
4 cloves garlic , crushed
2 teaspoons fresh grated ginger
4 tomatoes, pureed
1 tablespoon oil
A pinch of soda bicarb
A pinch of food grade orange color
¼ cup cream (optional)
4 cups water
For the tempering:
2 tablespoons ghee
1 onion chopped very fine

Add dal, water, ginger and garlic in a pressure cooker.Cook for 15-20 minutes. Remove from fire. Allow cooker to cool. Open lid and add oil, soda bicarb and food color. Add tomato puree. Replace lid, and cook for a further 20 minutes.Add cream if desired.
For the tempering: Sauté the onion in hot ghee-till light brown. Pour over the dal.

The Chocolate Cake....yummy!!

2006-07-15T21:48:00.000+05:30

Pot Roast and Key Lime Pie on the 4th of July

There’s something special about the simplicity of home cooked meals.Especially if they are Mom-cooked- to perfection, with all her heart and soul..Dinner on the 4th of July with special friends-the best hosts ever.Magaritas to die for, a Pot Roast which simply melted in my mouth, the best herbed mashed potatoes .The Grace before dinner-nostalgic.Reminded me of school and the nuns.I remember God a great deal….but when was it last that I’d said the Grace?Aeons ago!!A great game of Rummy Cube after dinner….and a wickedly delicious Key Lime Pie for dessert. A perfect 4th of July.Thank you friends!

Strawberry Margaritas

2-3 cups ice cubes/chips
2 cups washed,cleaned, hulled strawberries
¾ cup Tequila
Juice of 1 lime

Put ice into the blender.Top with lime juice, tequila and strawberries.Cover blender.Start mixing by pulsing at first and then running the blender continuously.Mix till you get a slushy mixture.Pour into magarita glasses….enjoy!
Strawberry lovers can add extraaaa strawberries!

Pot Roast in a Crock Pot

2-3 lb pot roast
Flour
1 stick butter/margarine
1 lb carrots, peeled, and ends cut off
Salt and pepper to taste
1 large can crushed tomatoes
¾ cup water

Coat both sides of pot roast with flour. In a Dutch oven or skillet melt butter; brown meat slowly on both sides. Sprinkle with salt and the pepper. Place ½ the can of tomatoes in the crock pot.Place meat over it.Add the remaining tomatoes over the pot roast. Pour warer over the meat-(alternatively you can use an equal amout of chicken stock or red wine).Let it simmer and cook in the crock pot for about 3-4 hours.Add the carrots closer to cooking time.
Other veggies which can be added-string beans, onions, garlic.

Mashed Potatoes

8-12 medium sized potatoes, washed, peeled and quartered
1 stick of butter
A little grated cheddar
½ a cup of skim milk
Salt and pepper to taste
Parsley for garnish
4 cups of water

Boil the potatoes in water. Drain when tender.Using an electric whisk, blend potatoes.Season.Add milk, cheddar and butter.Whisk for another 2 minutes.
Garnish with parsley.

Key Lime Pie

1 cup crumbled cookies
½ cup butter

Mix well, and spread using fingers into a 9” pie dish.

1 can condensed milk
4 egg yolks
½ cup lime juice
Zest of 1 lime
Whipped cream for garnish

Beat yolks till thick and light yellow. Add condensed milk.Whisk on low speed, add lime juice and zest of lime.Pour over cookie base in pie dish.
Bake in a moderately hot oven at 350 degrees for 10-15 minutes.
Cool and garnish with whipped cream.Serve chilled.

2006-07-14T19:18:00.000+05:30

Tanzania, Kuku Paka and beyond

My earliest association with East Africa was with a group of girls who were in school with me, who came from Arusha, Kenya, Nairobi and Tanganyika (now Tanzania )They were a happy group, mostly Gujurati speaking and had that attitude which said “our hearts are in Africa”.Ofcourse the other link to Africa was our Geography lessons which taught us about Mount Kilimanjaro and Lake Victoria.Although I was in touch with the girls over the years, talks about East Africa had dwindled.Until about six years ago we met a gentleman while on a visit to Egypt.He hailed from Tanzania in East Africa-his fore fathers were of Indian origin and had sailed to Africa years and years ago….We developed a great friendship over the years and were introduced to his Ismaili family-most of whom are settled in the US.Elegant, strong willed, loving folk.Who spoke Kutchi with pride and élan .Who loved Indian movies and food .Who loved to sit around the dining table post dinner drinking “chai” to catch up on life.Jokes, laughter and sharing of memories.On our visit to Atlanta, he insisted that his sister cook us one of his favorite Tanzanian dishes. Kuku Paka-a delectable chicken dish with a coconut milk base.My southern palate took to the dish right away.There was lots of food.It was a memorable evening.Filled with love and warmth.One that I will remember for a long time to come.Friends.What would life be without them?

Kuku means chicken.I don't know what Paka stands for.

Kuku Paka

4 skinless, boneless chicken breasts,cubed*
1 medium onion , finely chopped
I clove garlic, crushed
½ teaspoon grated fresh ginger
1 teaspoon coriander powder
1 teaspoon chilli powder
½ teaspoon cumin seeds
Salt to taste
2-3 cloves
4 skinless, boneless chicken breasts, cubed*
1 cup water
3-4 potatoes peeled and quartered
1 and ½ cup coconut milk
6 hardboiled eggs, halved
2 tablespoons cooking oil

* You can use chicken on the bone (breasts or thighs) cut in small pieces if desired.

Heat the oil in a pan/dutch oven and sauté the onions . Stir in the garlic, add the spices and salt and mix well.Add the chicken and brown. Add water and bring to a boil.Add the potatoes and cook until done.Stir in the tomatoes and add the coconut milk. Reduce the heat and simmer until the sauce is thickened. Place the halved eggs in a serving dish. Pour the chicken curry over it. Garnish with cilantro. Serve hot with steamed rice and /or rotis.

2006-07-13T15:56:00.000+05:30

I never realized that maintaining a blog would be difficult. I thought that I was a disciplined person, and that I’d be able to spend at least 30 minutes in a day for this. I’m surprised at myself. In response to many of my readers queries-Yes-we do continue to have dinner everynight!!I’m sorry about my lapses.
I’ve also traveled during this period –across the Atlantic to the US.It’s a beautiful time to be here away from my own scorching city. And also wonderful to visit with loved ones.
It’s great to see the evolution of children’s lives, and see them progress from living in dorm rooms to campus apartments to beautiful homes of their own. It’s great to nurture the feeling of being welcomed to their lives with their generous hearts. I overheard them say to someone” It’s great to have our parents around..”, I’d like to respond by saying that “It’s great to be with kids. To be able to tend and care and cook for them all over again”. It’s an indescribable feeling.
So, I’ve been able to travel through some wonderful cities of the US-Ames, Atlanta, San Francisco, and Omaha. I know the mention of Ames leaves people looking at me…what in the world brought you to Iowa? Well…love and affection, and wanting to be near our son for a few days. I love the endless stretches of green-ness at this time of the year. I love the plainness of the rows of soy bean and the fields of corn. The simplicity and non complexity of small towns of like Ames.The drive to Boone County to savor a delectable home cooked Chinese meal.Etched in my memories forever.
The gracious hospitality of our friends beckons us to Omaha. Truly nothing can supersede mid western hospitality. It touches the core of your being.
Atlanta-where we had the most wonderful home cooked meal. Straight from the heart. Simply magical-I mean the food and the ambience.
Can’t say enough about San Francisco-with it’s beautiful hills and dales and gentle valleys.The hills turning a golden brown in summer.The equable climate,the wandering whispers from the dozens of magnolia trees in this picturesque neighbourhood.The serenity and my lack of schedule.Relaxing.

It’s wonderful cooking here-and it’s wonderful to know that all the spices I need are made by Mc Cormicks.

Dinner Tonight

Chicken Tikkas
Green Chutney
Sautéed Carrots and Peas
Roti
Banana Cake with Pineapple and Coconut Ice-cream

Chicken Tikkas

6 skinless, boneless chicken breasts, cut lengthwise and then cubed into 1 X 1 “ pieces
1 cup yogurt
1 teaspoon ginger garlic mince
1 tablespoon lime juice
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon red chilli powder
1 tablespoon oil
Salt to taste.

Mix all ingredients and marinate overnight in the refrigerator.Prepare grill.
Thread chicken pieces on to wooden skewers, and grill till done! Coating the chicken with a little oil or marinating it will aid in preventing it from drying out while cooking. A medium heat should be used when grilling chicken. Using too high of a heat will cause some parts to cook too quickly and dry out while other parts will not be cooked all the way through.

Green Chutney

1 cup cilantro leaves
1 cup mint leaves
½ clove garlic
¼ red onion, chopped
Juice of 1 lime
1 green chilli, de-seeded (don’t de-seed if you want it hot!)
1 teaspoon sugar
Salt to taste
A little water

Blend together till it’s very fine in consistency.

Sautéed Carrots and Peas

1 packet frozen carrots and peas
½ a red onion chopped
½ teaspoon ginger garlic mince
½ a tomato chopped
1teaspoon coriander powder
½ teaspoon red chilli powder
½ teaspoon cumin seeds
1 tablespoon oil
Salt to taste

Heat oil. Sauté the ginger, garlic and onion till transluscent.Add the tomatoes. Cook for 2 minutes.Season.Add the carrots and peas. Cook on high heat for 5-10 minutes.

2006-05-12T19:12:00.000+05:30

Sizzling Summer!

It’s a blistering 45 degrees C (113 degrees F) in this part of the world.There’s this blast of hot , dry air which hits you in the face when you step out of the cool environs of your home. It’s known as “loo” in the local language.There’s a pall of dust outside which makes it “look” cloudy. But that’s deceptive.It’s still HOT.
Braving this heat is the flamboyant Gulmohar-a tough and hardy tree, whose bright orange flowers bloom in summer-spreading a beautiful canopy of orange against the dull grey-blue summer skies.
The gorgeous Bougainvillea also helps break the monotony of the dull summer day…standing defiant in the heat.Beautiful colors of purple, orange and white.The mango tree in full bloom at this time of the year brings back a treasure trove of memories .Of me and my siblings clambering (trying to!) the mango tree in our back yard and plucking the raw fruit, and then enjoying the raw sourness of it…after adding a pinch of salt to it!
On the long drive to work one can spot the watermelon and cantaloupe sellers on either side of he road.

Cart loads of plump juicy golden yellow mangoes are seen all across the city.All through this harsh summer season we’ll see a different variety of mango-almost a new variety each month.Each having a distinctive texture and flavor. Peaches,lychees, cherries and green almonds have made their appearance.

Dull summer days still vibrant with so many of natures hues and colors.

Adding to the ubiquitous presence of these fruit is the tender coconut-popularly known as “daab”.Coconut water-pure, natural and so refreshing in summer. The tender position inside-a treat to eat.

Prior to the fizz-drink era and the tetrapak drink era, our Mom’s and Grand moms had ways and means of helping us survive this intense heat.”Anti-loo” was the name given to these refreshing summer drinks.
The humble “Nimbu pani” (Lime water) or “Nimbu soda” (Lemonade), the delicious “Aam Ka Paana” a subtly flavored mango drink made with roasted,peeled raw mangoes,the Mango Lassi (a yogurt mango drink), the “lassi”-flavored or plain sweet/salted.Delicious, easy on the calories and truly cooling.

Nimbu Pani

2 glasses cold water
Juice of 1 lime
Pinch of salt
Sugar or equivalent
Some ice

For Nimbu Soda-replace the water with club soda.

Fruit Lassi

1 cup yogurt
½ cup diced fruit (mango/strawberry/banana)
Sugar or substitute if desired
½ cup water
Crushed ice

Blend together .Chill.Serve in tall glasses.

Herbed Lassi

1 cup yogurt
½ tsp grated ginger
1 tsp chopped fresh mint leaves
Pinch of cumin powder
Salt
1 tsp sugar (or substitute)
Crushed ice

Blend,chill, serve in tall glasses.

Watermelon Cooler

2 cups de-seeded, cubed watermelon
1 cup water
1 cup crushed ice
2 teaspoons chopped fresh mint leaves
1 teaspoon ginger juice
2 teaspoons honey (or sugar/sugar substitute)

Blend together. Chill.Serve!

Aam Ka Panna(Mango Cooler!)

8 raw mangoes, boiled in water, peeled, and pulp removed.
Boil the pulp in 8 cups water. Add salt,1/2 a cup of sugar, juice of 2 limes, a teaspoon of cumin powder.Simmer for 10 minutes. Allow to cool. Bottle when cool, and refrigerate. This is a concentrate, to make the drink, pour out mango mixture in ½ a glass, and make up the remaining volume with water. Add crushed ice. Serve in tall glasses.

Mango Salad

3 cups mango (not over ripe-just firm), peeled and cubed
1 tablespoon tamarind sauce (recipe in previous post)
1 teaspoon oil
½ teaspoon small mustard seeds (optional)
1 teaspoon chopped fresh coriander
½ teaspoon red chilli powder
1 dry red chilli, broken into 3 parts
Salt

Heat oil.Add mustard seeds and broken red chilli pieces. Pour over mango. Add tamarind sauce, chilli powder and salt.Mix. Chill.Garnish with coriander.Serve chilled.

2006-05-11T16:45:00.000+05:30

With temperatures soaring to all time highs, it’s time for quiet stay-at-home dinners. Simple meals in the cool comfort of home. Rice and dal (lentil).As simple as it can get.Ofcourse the add ons of a cool salad and yogurt . Okra and a tangy tomato chutney.
Dessert-A chilled, mixed fresh fruit salad-drizzled with lime juice to which the juice of a little ginger* and honey have been added.
*To extract ginger juice-press a little grated ginger between your thumb and index finger.

Dinner Tonight

Steamed Rice and Rotis (flattened Indian bread)
Yellow Lentil curry
Cumin Potatoes
Tomato Chutney
Fresh cultured yogurt
Fresh Salad
Fresh Fruit Salad

Yellow Lentil Curry

½ cup each of red and yellow lentils
2 cups water
Pinch turmeric powder
½ tsp red chilli powder
1 tomato grated to pulp
Salt

For the tempering*:
1 clove garlic, crushed
1 tsp ghee/butter

Soak the dals for about an hour before cooking (preferable).Wash well. Drain water. Add the 2 cups of water, the tomato puree and the spices to it, cook in a dutch oven/casserole on medium heat. Takes about 15-20 minutes to cook well. Add more water, if the dal looks too dry.
Heat ghee/butter in a small sauce pan. Add the garlic. Cook till it is light brown.
Pour into dal. Mix well*.

*Fine chopped onion, and chopped tomatoes can be used for tempering.
The tempering is often added on top of the dal, and not mixed –so that it’s like a garnish.

Okra and Onions (Bhindi)

1 red onion sliced fine, lengthwise
½ kg okra, washed and dried using an absorbant kitchen towel
2 cloves garlic, minced
½ teaspoon cumin seeds
2 teaspoons coriander powder
¼ spoon turmeric powder
½ teaspoon red chilli powder
½ teaspoon garam masala
Salt
2 tablespoons oil

Cut the okra into small pieces, discard the “head”.Set aside.Heat oil, and temper the cumin till it splutters.Add the onion and garli.Saute till light brown. Add the okra.Cover and cook on high heat for 6-8 minutes.Add the spices, except salt.Stir.Add salt just before removing from the fire.

Tomato Chutney

4 cups peeled and chopped tomatoes (blanch, cool and peel)
6-8 cloves garlic, minced
1 tablespoon grated fresh ginger
1 cup red onion, finely chopped
½ cup chopped fresh cilantro
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
A pinch of turmeric powder (optional)
½ teaspoon fennel powder
4 teaspoons sugar
Salt
3 tablespoons oil

Heat oil, and sauté the onion, ginger and garlic, till soft and light brown in color. Add the pureed tomatoes and the chopped cilantro. Season with spices. Cook on medium heat till water evaporates. Add sugar, cook for 2 minutes.
Garnish with cilantro.Serve hot.

Fresh Salad
Drizzle fresh lime juice over cut pieces of tomato,lettuce, cucumber , sliced red onion,small red radish, spring onions.Sprinkle a little salt.

Fresh Cultured Yogurt

Rotis or Indian flatbread-usually made of whole wheat flour-a daily accompaniment to our meals.

This one is a spiced roti-one in which the flour is mildly spiced with red chilli powder ,salt and chopped onions .Dotted with a little butter or ghee.

The "phulka",also made with whole wheat flour, is softer and fluffier and is what's eaten most often on a daily basis.

Fruit Platter-great dessert!Mango, Canteloupe,Watermelon, Chikoo

2006-05-03T08:22:00.000+05:30

BIRYANI

Comfort food

Answers.com gives the meaning of comfort food as “Food that is simply prepared and associated with a sense of home or contentment.”

Often there is an emotional link with food-it maybe a happy and joyous occasion. When you’re in a mood for celebration. Or it may be that you’re down in the dumps and need pepping up. Maybe you’re beating stress.Examinations.Life worries. Or maybe the flavor of a certain food links you to wonderful childhood memories of Mom. And you get a psychological comfort eating the food that she once made for you. Trips down memory lane.
My most comforting food…Biryani.Succulent pieces of tender mutton, subtly spiced, cooked, and layered between long grained ,fragrant rice. Served with lime pickle, a mint “raita” and pappadoms.Often cooked at home for kids , their friends and for “celebrity” guests!It's impact on increasing waistlines?Well...we don't eat biryani everyday!
I do not know the history or the origin of the biryani.All I know is that each region has it’s own unique way of cooking it-and my favorites have been the Hyderabadi biryani and the famed Irani biryani .I can still almost get the aroma of the biryani we used to have at a small Irani joint in Pune.That, downed with milky Irani Chai at the end.Unforgettably delectable!Another favorite-the biryani at Calicut (Kerala), made with small grain rice.Slow cooked over coconut wood fires.Washed down with Sulemani Chai at the end-the chai ,black, milkless and spiced with cardamom.But the best biryani?Moms, of course.

Biryani

2 cups long grained rice
1 kg mutton on the bone, (cut in small pieces)
4 tablespoons ginger (grated)
4 tablespoons crushed garlic
3 onions sliced
1 cup chopped cilantro and mint leaves
4 green chillies, slit lengthwise and de-seeded
2 tsp coriander powder
1 tsp paprika powder
1 tsp fennel powder
A few strands saffron mixed with a little warm milk
1 tbsp raisins
21/2 level tsp salt
4-5 cups water
8 tbsp oil
1 onion sliced and deep fried till caramelized (keep aside)
Slivered almonds and fried cashew nuts for garnish
Edible silver foil for garnish

Coarsely grind together: 8 peppercorns, 1 tsp cumin, 6 green cardamoms, 3 big cardamoms,1” piece of cinnamon

Heat oil in a heavy bottom pan.Add garlic, ginger and onion, stir till brown. Add ingredients from cilantro to fennel powder.Add half of the ground spices. Sauté and add mutton. Cook for a few minutes. Put in ½ the caramelized onions and water to just cover the mutton.Cook well* till mutton is tender.
Boil rice in water to which remaining ground spices and 2 level teaspoons of salt have been added.Boil till it is ¾ cooked.Strain in colander.
Pour a teaspoon of oil in a heavy bottomed pan.Spread a layer of rice over it. Cover this with a layer of cooked mutton, and a little caramelized onion. Repeat the process till the last layer is rice.Pour the saffron mixture over it.Cover the pan with foil-making the container airtight.Place a lid over it.Cook on a very low heat for 20 minutes.Remove from heat. Carefully remove foil.Spoon out the biryani on to a flat rice dish. Garnish with slivered nuts and silver foil edible paper-called “vark.”

*I usually add a tenderizer to the mutton before cooking, and use a pressure cooker for quick results.Mutton can be replaced by cubed chicken pieces-it’s a personal preference. I’ve used oil, instead of the traditional “ghee”.

Raita is a usual accompaniment to biryani.The coolness of the yogurt counters the spices!Raita is just a mixture of yogurt with chopped vegetables and/or fruit.

Mint,Tomato and Onion Raita

2 teaspoons finely minced fresh mint leaves
½ a tomato finely chopped
½ an onion finely chopped
2 cups yogurt
Salt and cumin powder.

Whisk the yogurt.Add the chopped vegetables and mint leaves. Season with salt.Add cumin powder (optional). Serve chilled.

Alternatives:
Demembraned orange segments and finely chopped mint leaves
Grated cucumber
Boiled, chopped spinach leaves
Boiled, cubed potato

2006-04-21T16:15:00.002+05:30

Dinner Tonight….Cooking for Friends.

Ours is known to be an open house..open to guests at any and all times of the year. Eating together brings warmth and closeness in a family-sharing food with friends doubles that feeling.Undescribable..I love smelling the spicy aroma of home cooking lingering in the house long after guests have left.Comforting.To know that people that we are fond of were here with us, and will return some day There’s gratification and satisfaction to see people enjoy a simple home cooked meal.Food.Wine.Coversation.Laughter.Dessert.Herbal tea.Coffee.More conversation…goodbyes and Adieus….

An evening with special friends…

Menu:

Spring Rolls
Chicken Cocktail Samosas

Spring Salad
Chilled Baby Potatoes in a sweet sour Tamarind Sauce
Cheese and Peppers Rice Mould with Corn Sauce
Grilled Fish with Caramelized onions, Cherry tomatoes and Mushrooms in a Red Wine Sauce
Mince with Sweet Corn
Mixed Coconut and Date vegetables
Baked Aubergine
Peppered Cauliflower

Mango Cheese Cake

Spring Rolls

12 tablespoons flour
A pinch of soda bicarb
1 Egg , beaten
Salt
Oil
Milk to make batter

For the filling:

½ cup finely chopped green beans
1 cup shredded cabbage
½ cup very finely chopped carrots
1 cup fresh mung sprouts
½ cup finely chopped spring onions, include the green stems
2 cloves garlic, minced
1 teaspoon ginger, grated
1 teaspoon soy sauce
Salt
!/2 teaspoon red chilli powder
1 tablespoon sesame oil

Mix flour, beaten egg and salt. Add milk a little at a time to make a batter (a little thinner than cake batter consistency).
Add a little oil to a hot griddle. Pour a spoonful of batter in the center, and spread it outwards towards the edge of the griddle.
Lift with a spatula, turn over for a few seconds. Remove, and allow to cool.
Make the pancakes ahead of time. Fill once they are cool.

Filling:
Heat oil, and sauté the ginger and garlic. Add the green beans, stir fry on high heat for a few seconds and then add the carrots, cabbage and mung sprouts.Stir fry on high heat for about a minute, add seasoning.Cook further for a minute. Remove from heat-cool.
Fill each pancake with a little vegetable mixture .Place filling in the center, fold the 2 edges, and then the 2 sides.Secure with toothpicks.
Shallow fry till light golden brown on both sides. Cool,cut into small pieces, horizontally. Serve with hot sauce!

Spring Salad

2 cups iceberg lettuce, torn
¼ cup slit black grapes
A few orange segments, membrane removed
½ cup grated carrot
½ cup finely sliced green apple
½ cup finely sliced green, yellow and red bell peppers
½ cup finely chopped scallions

Dressing:
2 tablespoons orange juice
1 teaspoon juice from grated ginger (fresh)
1 teaspoon lime juice
Salt and pepper
Mix well, and add to mixture of fruit and vegetables.
Chill.

Chilled Baby Potatoes in a Sweet Sour Tamarind Sauce

2 and ½ cups of baby potatoes, boiled in salted water, and peeled.
Tamarind sauce

For the Sauce:

1 cup tamarind
1 teaspoon powdered cumin
1 teaspoon garam masala
½ teaspoon chilli powder
5-6 tablespoons sugar
Salt

Boil 1 cup fresh tamarind in 1 and ½ cups water, till soft and pulpy. Cool, strain through sieve to remove excess fiber and seeds.
Place tamarind water in a heavy bottom pan. Add salt, powdered cumin, garam masala, red chilli powder and sugar. Cook on low heat till spies and sugar dissolve, and the mixture thickens. Cool, and bottle. Can keep up to 3 months, refrigerated.

Chill the baby potatoes. Add tamarind sauce, mix well.Chill before serving.

Rice Mould with Corn Sauce

1 cup boiled long grain rice
½ cup finely chopped green, yellow and red bell peppers
½ cup cheddar cheese, grated
Salt and pepper

Mix the cheese and vegetables into freshly boiled and strained rice. Add salt and pepper. Put into a pre-greased mould.Unmould just before serving.

Corn Sauce

2 tablespoon oil
1table spoon flour
1 clove garlic, minced
½ cup sweet corn
¼ cup cheddar cheese, grated
1 cup skim milk
Salt and red chilli powder

Heat oil, add the garlic-let it brown.Add flour, stir till light brown. Lower heat, season and add corn and cheese. Add milk a little at a time, allow to thicken. It should be a pouring consistency. Add more milk if required.

Grilled Fish with Caramelized onions, Cherry tomatoes and Mushrooms in a Red Wine Sauce

6 pieces of fish (surmai)or the equivalent sea bass, 2” X ½ “, washed, and rubbed over with lime juice, and sprinkled with salt and pepper.
1 cup red wine
10-12 cherry tomatoes
1 teaspoon corn flour dissolved in ¼ cup wine
1 cup mushrooms, cut in ½
1 cup onion rings
4-5 tablespoons oil
Salt and pepper

Heat oil, sear the pieces of fish on both sides, till golden brown.
Place on serving plate.
Sauté the onions in the remaining oil, till light brown.Add the mushrooms and cherry tomatoes.Add wine, allow to simmer.Add dissolved corn flour.Simmer for 5 minutes.
Pour hot sauce over fish just before serving.

Mince with Sweet Corn

1 and a ½ cups minced mutton (fine)/turkey
2 onions chopped
4 cloves garlic, minced
1 teaspoon ginger, grated
½ cup sweet corn
½ teaspoon garam masala
1 teaspoon cumin
2 teaspoons coriander powder
½ teaspoon red chilli powder
Salt
3 table spoons oil

Heat oil, add cumin and ginger and garlic. Sauté till brown. Add onions and cook till light golden brown. Season, add mince. Cook on high heat till mince is tender and the pink color turns into a brown color.
Add corn once the water evaporates.Mix well.

Mixed Coconut and Date vegetables

2 cups chopped veggies-baby corn, carrots,green beans, green bell peppers
¼ cup de-seeded, chopped dates
½ cup fresh grated coconut
½ a red onion, chopped
2 cloves garlic, minced
½ teaspoon red chilli powder
1 teaspoon fennel powder
1 teaspoon coriander powder
2 tablespoons oil
Salt

Heat oil and sauté onion and garlic.
Add vegetables, except the green bell pepper –add that in the end.
Season with spices. Cover and cook on medium heat for about 15 minutes till veggies are done (not overdone). Remove lid, and stir occasionally.Add peppers and coconut. Cover and cook for a further 2 minutes.

Baked Aubergine

1 medium round aubergine
1 medium onion, sliced fine
½ cup sweet corn
1 cup sliced tomato
Salt and red chilli powder
2 tablespoons oil

For the sauce:

2 cups skim milk

1 tablespoon flour
2 cloves garlic, minced.
Salt and red chilli powder

Sauce:

Heat oil.Add the garlic and flour-stir till light brown. Season.Lower heat.Add milk and stir all the time so that lumps don’t form.

Cut the aubergine into thin , round slices. Sprinkle with salt and red chill powder.Place on a colander to drain excess liquid. Alternatively, pat dry with a kitchen towel.
Heat oil in a shallow pan. Brown the aubergine slices on both sides. Set aside to cool.
Sauté the onions in the remaining oil. When slightly caramelized, add corn and tomatoes. Sauté for 1 minute. Remove from the fire. Cool.
Place a layer of aubergine slices in a greased baking dish. Cover with the sautéed onion corn mixture. Cover with remaining aubergine slices. Pour the sauce over it.Bake in a hot oven till the top is browned (about 10 minutes).

Peppered Cauliflower

3 cups cauliflower florets (small)
1 tsp ginger garlic paste
1 chopped onion
1 chopped tomato
¼ tsp black pepper powder
Salt to taste
2 tablespoons oil

Heat oil, sauté ginger garlic paste and chopped onions. Cook till translucent. Add the seasoning and cauliflower. Add chopped tomatoes .Cover,and cook on medium heat till just done.

Mango Cheesecake...finale!

2006-04-18T16:41:00.000+05:30

Dinner Tonight...

It’s such a shame that I cannot post my blogs regularly.When I started out, I thought I would. It all seemed so easy.Think I need more discipline!
Breakfasts at home are so rushed.Iced coffee in summer.Maybe a sweetened or salty lassi.Or maybe a fruity lassi or a fruity milkshake. Maybe a toast .Some fruit.Luscious and cooling melons and canteloupes at this time of summer. I saw the first peaches of the season today. Golden ripe mangoes-we have an infinite variety of mangoes in India.Each with a distinctive taste and flavor.And each one making it’s appearance at different periods of summer.

Lunch is sparse-sandwiches or a salad, or a stir fry .Accompanied with a soup in winter and a cooling drink in summer.By the time we’re done with our day, we’re ravenous!

A typical Indian meal is known to be a balanced meal-it has all the ingredients required for a healthful meal-a grain (wheat or rice), a green vegetable, yogurt, a lentil, some salad.

Menu Tonight:

Soup
Mixed Salad (cachumber)
Steamed Rice
Chick pea Curry
Shrimp Curry
No dessert!We make do with a little sweetened roasted fennel….or a very small piece of chocolate!

Steamed Rice

Cachumber

¼ green cucumber, diced
½ a red onion chopped very fine
½ cup mung sprouts
½ cup chopped tomatoes
½ cup crushed roasted peanuts
Dressing:Juice of 1 lime, ½ tsp honey, salt and pepper

Mix ingredients. Dress. Chill. Enjoy!

Chicken and Veggie Soup

4 cups chicken stock
1 carrot , peeled and diced
4 string beans cut into 1” pieces
¼ cup coarsely shredded cabbage
½ teaspoon grated fresh ginger
2 cloves garlic, sliced lengthwise
½ a red onion, vertically sliced
¼ cup shredded chicken
4 tablespoons hot, skimmed milk
A pinch of black pepper powder.
Salt-to taste
Chopped green coriander leaves for garnish.

Bring the stock to boil.Add the vegetables-(carrots and beans first, cabbage last),the chicken and the seasoning.Add milk just before serving.Garnish.Serve hot.

Curried Chick peas (Chole)

1 cup boiled chick peas (We hydrate dried chick peas by soaking them overnight in water.They are cooked the following morning, usually in a pressure cooker)It’s convenient to use pre-boiled canned chick peas, where ever available.
1 medium red onion, chopped
1 medium tomato, chopped
1 tbsp. ginger – garlic paste
1 tsp. cumin powder
½ tsp. red chilli powder
½ tsp. garam masala
2 tsp. coriander powder
¼ tsp. turmeric powder
2 tablespoons oil
Salt to taste
Chopped green coriander for garnish.

Blend together the onions, tomatoes, ginger and garlic in a blender. Sauté mixture in hot oil, till you get the distinctive flavor of the onions and spices.Add dry seasoning.
Add chickpeas* and cook for 3-5 mins.Garnish.

*Chick peas, though pre-cooked before canning, are best pressure cooked before use.

Shrimp Curry …in a hurry!

2 cups peeled , washed and deveined shrimp, rubbed over with lemon juice
1 onion finely sliced
3 cloves garlic, coarsely crushed
1 teaspoon grated fresh ginger
1 medium tomato, diced
½ cup grated coconut, blended to paste with a little skimmed milk
½ teaspoon chilli powder
2 green chillies , slit lengthwise and de-seeded
½ cup skim milk
Salt to taste
2 table spoons oil

Heat oil. Sauté garlic till light brown.Add ginger and onions, sauté, before adding tomatoes. Stir till onions are cooked and light brown in color. Add and stir fry the shrimps, for about 2 minutes. Add coconut sauce and milk. Simmer for 2 minutes. Garnish with coriander.

Food makes the flavor of life.Mealtimes speak of relationships.Of love in every morsel I cook.Now when the kids are far away in distant lands, I remember each one with warmth and affection and an abundance of love, through each favorite dish of theirs.

Traditionally we eat our food in a "Thali" -a large round plate, with raise edges, made of stainless steel or silver.Ofcourse, these days Corelle and Bone China are favored....

2006-04-07T14:55:00.000+05:30

The Spice Box... Masala Dabba....

The vastness of our country overwhelms.A population of a billion + overwhelms .That we live in a huge sub continent, have 29 States,15 official languages and more than a few hundred dialects also overwhelms.Add to this the color and vibrancy of the landscape, the people and the attire.Truly a fascinating nation.
India is not the India of yore…it has changed by leaps and bounds –can’t find the quintessential elephant or snake charmer on the road. Not even a Maharaja!
Keeping in pace with the “newness” of India, our cuisine has changed –there is more of what’s popularly known as “fusion”cooking – new approaches to old dishes-so that one doesn’t miss the essence of Grandma’s food-while trying to blend in “borrowed flavors “ from the west, or trying to reduce cooking times for people of this fast paced world.The food is rich and varied, and one can draw on the vibrant flavors from all the states and cook in a diversity of styles.”Indian Cuisine” as such can, in no way describe or define the range of cuisine available in India.
Indian cooking is not about messy masalas, spicy hot and greasy food or something that’s equivalent to learning rocket science.With a few simple , easily available spices and herbs one can stir fry, broil, braise and cook your way to an Indian meal!
Though we use many spices in our cooking, I basically use 7 basic spices with which food is flavored into various forms. The secret is not to over spice, just use a subtle blend of the spices to lend an aroma to the natural food that is being cooked. Making it too hot or spicy kills the flavor.We normally store these basic spices in a “Masala Dabba”(Spice Box).Commonly used-everyday spices:

In my masala dabba:

Center-Turmeric
Clockwise starting from the Red chilly powder:Cumin, Black mustard seeds, Salt, Coriander powder and Garam Masala.

Other spices that I usually use:

Green Cardamom (Chota Elaichi)
Big Cardamom (Bada Elaichi)
Cloves
Cinnamon (Laung)sticks and powder
Black Pepper (Whole and powdered)
Asafoetida (Hing)
Whole coriander seeds
Fennel (saunf)whole, powdered
Fenugreek seeds
Powered Cumin
Raw mango powder (amchoor)
Saffron
Nutmeg
Mace(Jaivitri)
Poppy seeds (Khus)
Sesame seeds (Til)
Black salt (Kala Namak)
5 Spice Mix (Panch poran)* Cumin,Fennel,Kalonji(Nigella seeds),Fenugreek,and Mustard seeds
Tamarind

The source of the word “Curry” has probably been an enigma. I do not use a curry powder to flavor food-I do not think any one who cooks authentic (or near authentic) uses it either.When I have the time, I like to roast and dry grind the spices at home-if not ready made is always there!The one spice that I always fresh-grind at home is the garam masala.I suppose each home has their own unique way of making it.

My recipe:Garam Masala

12 green cardamom pods ,08 cloves (laung) ,10 black cardamom pods,08 pieces cinnamon (dalchini) ,04 tbsp cumin seeds (jeera) ,04 tbsp coriander seeds (dhaniya) ,03 tbsp black peppercorns

Dry roast on a hot griddle, till you get the aroma of the spices. Cool and blend in a coffee blender. Store in an airtight bottle –can keep for up to 6 months.

Early mornings at our home were mostly chaotic -trying to ready myself for work at the clinic…nudging the kids out of bed….hurrying my husband up, lest he be late to see his patients. And yet, amidst all this chaos, in the warmth of our family room, with the news channel on TV in the background, we all did find time to sit and chat (even if it were for a few minutes).And while we adults drank masala chai , with “rusks” dunked into it, the kids would have their milk…Even before we were through this ritual every morning, the inevitable question would be “What’s for dinner tonight?!”My future blogs are therefore going to be on “What’s for Dinner tonight….”and will feature our everyday simple, home meals.Hope you can cook them with ease…and share them with friends and family, with the same joy as we do…Till then…..

2006-03-30T15:25:00.000+05:30

Everyone can cook. I think so. Put your heart and soul into what you want to make. Add in some vivid imagination-follow your menu mentally with your eyes. Imagine what you want your food to look like…

I never formally learnt to cook-we were spoilt brats at the convent where we grew up. Great food, perfectly laid tables, perfect table manners. Supervised eating. Few fancy classes to teach us how to lay a table. How to bake a cheese soufflé. How to make a trifle.Bake a cake. Back home we impressed our parent’s dinner guests by adding a few of the things we learnt, to simple menus. The very first thing I ever tried out on my own were English Scones .I got the recipe from the Children’s Britannica. I must have been about 12 .My parents and brother sat around the dining table at tea time, and enjoyed the scones with jam. And I cannot forget how they praised my “work of art”. That was so encouraging. That’s what probably set me on a culinary journey. I volunteered to cook at any and all times. And as I grew up my interest in cooking escalated and my audience changed. From parents to school and college friends to doting husband to in- laws to children in various stages of growing up. Growing up in a European atmosphere convent, moving to Medical School in the South, moving to the North after marriage, helped me develop recipes and blend cooking styles and tastes. I love the warmth of the kitchen. Cooking de-stresses. I love the way you can sauté, stir fry, broil and braise –and concoct new dishes each time you venture to the kitchen. You can be so creative. If anything is the trade mark of our home-it’s the food!

2006-02-23T19:53:00.000+05:30

So the dreaded bird flu has found it's way into Western India.And we have an entire nation who has taken chicken and eggs off their menus.What I miss most are the eggs and toast for breakfast. The quintessential anytime food. Easy ingredients, almost always at hand. Easy to do .have thenm any style.Boiled, scrambled with herbs and onion, omelets between slices of bread or scrunchy toasts slathered with butter (in the days when we had slim waistlines)fried sunny side up, rolled in a roti (Indian bread)..There's so much to do with an egg!An anytime snack.Or a meal in itself.
So , these are some recipes oft used at home..

Making an Omelet

1 onion chopped
½ a medium tomato, chopped (or 2 tbsps of chopped tomato and jalapeño canned)
½ a green chilly chopped (optional)
1 teaspoon chopped green cilantro
2 eggs beaten well with 2 tbsps milk
Salt and pepper
A tbsp (or less) oil

Heat oil in a frying pan, swirl around so that it spreads all over the pan.
Add the onions, tomatoes and seasoning to the beaten eggs.
Pour this mixture in the pan, and give the pan another swirl so that the egg mixture covers it. With a spoon , spread out any mixture that may remain in the centre. Lift up the edges and let the liquid egg run under the part that's already cooked.
Slide the slotted spoon under one side of the cooked egg and fold over.Slide on to a plate.
Eat hot!

Some people like to pre cook the onions and tomatoes and then add the beaten eggs to the mixture. It's really a personal choice.

Alternate Fillers:

Grated Cheese
Shredded chicken
Chopped scallion
Finely chopped mushroom

Frittatas-(not an Indian dish-but we love them !)
I think they can classify as cousins of omelets! In my opinion they are easier to make. We make them in frying pans , and then cook them under the broiler or in the oven to finish cooking the uncooked part. You can cut it up in wedges or squares and eat it in-situ.

4 eggs well beaten
1 medium onion, diced
1 carrot, grated
10-12 mushrooms quartered
1 tomato, cubed
A little shredded chicken
¼ cup grated cheese
1 teaspoon chopped, fresh coriander
½ tsp red chilly powder
Salt to taste
1 ½ tablespoons oil

Heat oil in a sauce pan.
Sauté the onions till translucent and light brown and then add tomatoes. Cook for a minute, and add chicken .Add the vegetables and seasoning.
Pour the beaten eggs over the mixture, and cook for 4-5 minutes. Sprinkle cheese over the egg, remove pan from heat and place under griller till eggs are done and cheese is golden brown. Alternatively you can cover the pan with a well fitting lid and cook on low heat till the eggs are well done

Indian Scrambled Eggs

Saute a chopped onion and a chopped jalapeño pepper in hot oil...When translucent , add a little chopped tomato and chopped cilantro.Season with salt and red chilli powder.Add in 2 beaten eggs-cook till done.

Enjoy eggs. We miss having them!

2006-02-16T16:31:00.000+05:30

There’s a beautiful magnetic sticker on our refrigerator which reads “Cooking is the hearth of our home”…gifted to us on our anniversary by our three young children.Over the years , it’s browned in color and has chipped in several places.However 17 years down, it still continues to be our favorite item.It has inspired me to cook…and truly make our kitchen exude with warmth and love.With the older two children gone away from home now, memories of fun-filled happy meal times totter back to my mind. Meal times … made lively with discussions, arguments and more. Healthy bonding, I would say. Each dish cooked, robust with flavors, reminds me of them. As if each flavor was individualistic .The layered, richly flavored, herbed rice and lamb biryani so loved by our daughter. And now a favorite with her husband too. The succulent chicken tikkas and kababs which our son and his friends devoured with passion.
Needless to say, there’s contentment when I’m in the kitchen. Cooking and reminiscing. There’s this serenity that, I think, few people enjoy in the busy world of today. Its “chill-time” as my youngest says…."mom looks best in the kitchen”. I think that’s a compliment!
And so, inspired by Ronnie Bennet (Time Goes By), and by family and friends I’m going to share the warmth and happiness of our kitchen…and share some great recipes too! The blog title sounds exotic, the recipes are not. Indian food is not about messy masalas and exotic ingredients.Infact there are some flavorful, elegant, healthful and sophisticated recipes in our recipe repertoire.And what’s good food, if it’s not shared?
Till tomorrow.....