Sabz Chicken

Back after a long gap.But now I am going to stay. I ask all of you a favour. Please give me a feedback on not just the recipes but what you would like me to add to the blog. I come back with something that you will enjoy in the changing weather. It is simple and full of flavour

Sabz Chicken

Ingredients

500 gms boneless, skinless chicken cut into small pieces
1 small bunch of baby apinach
1 medium size onion
1 tbsp tomato paste
1 tbsp ginger paste
1 tbsp garlic paste
2 green chilies minced
4 cloves
2 red chilies
1 small piece cinnamon
1 big cardamom
2 green cardamoms
4 tbsp olive oil or any cooking oil

Heat 2 tbsp oil in a heavy saucepan. Sauté chicken pieces till no longer pink . Take out with a slot spoon. In the same oil, put spinach and sauté’ till it wilts. Puree it in blender or you can finely chop it. Take it out and add rest of the oil. Add all the whole spices. When they start spluttering, add onion, chilies and stir till onion is yellow but not brown. Add ginger and garlic pastes. Stir for 2 minutes. Add tomato paste and stir another 2 minutes.

Now add chicken and spinach and mix them properly. Add half a cup of water and cover. Lower the heat and cook for 10 minutes or till chicken is done.
Serve with roti or rice.

The Tandoor

Summers is really on this year and thank GOD for that. Last two summers were so wet; we could go to the beach only once. Well this tear it’s different and I am sure all of you out there in North America, Europe agree with me. We may be playing with Mother Nature but it really is kind to us. Meanwhile The Tandoor continues. One of my friends asked me why I haven’t talked about the Tandoori Chicken as yet. Everybody likes tandoori chicken and I assume just about everybody knows how to cook one. But that does not mean we cannot talk about that here. I mean I make tandoori chicken twice a week at least.

Sometime back we talked about Sushruta and how he describes a dish roasted in Tandoor. Sushruta also mentions another meat preparation called ‘Shulyam’ for which meat has to be soaked in asafetida water and cooked over a gridiron on a smokeless fire. During cooking, a mixture of water and pomegranate juice is sprinkled over the meat.

You will notice all meat dishes whether cooked in Tandoor or not have yogurt, raw papaya or raw mango added before masala. That is because all these are tenderizers. When meat is tenderized properly it requires only short time to cook and Tandoor provides that high heat. Tenderizers have the enzymes that break the meat and thus soak all the flavours of the masala.

Here are some tenderizers one can use. The use of each one differs from dish to dish but the principle remains the same.
Raw pineapple, raw mango, dahi/yogurt, raw papaya, lemon juice, imli (tamarind) pomegranate seeds or juice, mustard seeds all are good tenderizers. You will also find raw figs used as tenderizers in dishes from Middle East. You also get prepared meat tenderizers in the market but they are a pale substitute.

Some European dishes like schnitzels require mechanical tenderizing with wooden or rubber mallet.

Tandoori Chicken
4 chicken legs with thighs
1 cup dahi (yogurt)
1 tsp turmeric
1 tsp chili flakes
1 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tsp ginger paste
1 tsp garlic-chili paste
2 tbsp vegetable oil
1 tsp orange food colour
Salt to taste

Mix all the ingredients except chicken in a bowl. Make slits in the chicken legs and add to the marinade. Let stand for at least 4 hours or overnight in the fridge.

Heat the grill at 350 degrees and baste it with oil. Grill chicken pieces 5 minutes each side or till done. When turning the chicken baste it with the marinade.

Bon Appétit

The Tandoor

Just started reading a book on ayurveda and it is mind blowing. For years I had noticed that when I ate salads and vegetables only at night in order to eat healthy, I had gastric problems and now I know why. My dosha is VAAT- vayu- gas. And research has shown now that green vegetables like broccoli, spinach, cabbage, cauliflower etc. produce gas in the stomach. Result? Bloating. And we are confused that we are healthy and still not reducing. On the other hand your neighbor gives you a huge complex after eating these things couple for just a couple of months. Simple: her dosha is different.

So next time you are thinking of dieting wait and try to find your dosha. That will help you in determining your action plan for weight loss. Meanwhile try eating a balanced meal consisting of dal, roti, cooked vegetables, raita and rice. Yes traditional Indian meal today has been recognized as the most balanced meal. And talking of meals, this blog is for recipes also. So here are some that I tried these past days. Of course The Tandoor continues.

Zesty Back Ribs

3 pounds back ribs (Lamb, pork or beef)
3 tbsp chili flakes
2 tbsp brown sugar (Shakkar)
1/2 cup orange juice
1 tbsp vinegar
1 tsp molasses
1 tsp thick soya sauce
3 tbsp tomato ketchup
3 tbsp hot chili sauce
1 tbsp garlic- chili paste
1 tbsp ginger paste
Salt to taste
A stainless steel bowl of cold water

Mix all the ingredients except ribs in a bowl.

Cut ribs in 4” pieces and marinate overnight in the fridge or 4 hours outside.
Heat the grill at 300 degrees. Place the bowl on one side of the grill and place ribs on the other side. Water will prevent the ribs from drying. Cover and let cook for half an hour. Cook till done.

Grilled Eggplant, Zucchini and asparagus salad in Belgian endives with Butter Tabasco sauce

1 Eggplant cut in rounds
2 Zucchini cut in 2” thick strips
1 bunch asparagus
1 Belgian endive washed thoroughly
2 tbsp butter
4 tbsp Tabasco sauce
1 tsp black pepper
3 tbsp olive oil
Salt to taste

Sprinkle salt and pepper on eggplant and Zucchini and brush with olive oil. Leave for half an hour. Discard the water that comes out. Break the asparagus from halfway down. You will know where the stalk breaks itself. Use the lower end for making soup. Now heat the grill to 350 and grill the vegetables. Asparagus and zucchini will be done in 5 minutes. Turn the eggplant and grill for another 5 minutes or till done. It should be cooked but firm. Put butter in a bowl and melt it in microwave. Add Tabasco and heat for 2 minutes more. Pour it over vegetables. Serve in leaves of Belgian endive.

Hari Seekh
15 French beans
15 spinach leaves
15 broccoli florets
2 cups yogurt
2 tsp garam masala
1 tsp saffron soaked in 2tbsp warm water
1 tsp chili flakes
Salt to taste
1 tbsp chaat masala

Mix all the ingredients of the marinade and put the vegetables in it. Leave for an hour. Put the vegetables on skewers. Baste with marinade. Heat the grill and put the skewer on the top shelf. Grill for 4-5 minutes each side. Serve with mint chutney and onion rings.

Bon Appétit

TheTandoor

Somebody asked me the other day if Ayurveda talks about tandoor. I told them to read the earlier blogs where I have quoted Sushruta. Actually ayurved tells us to include all six tastes in our diet, the six tastes being sweet, sour, salty, bitter, pungent and astringent.
Sweet- bread and all grains including barley, wheat, rice milk but not all dairy products (some of them come under sour) many fruits, meats, sugar and honey
Salty – salt
Sour- yogurt, cheese, vinegar, citrus fruit such as orange, and tomatoes
Bitter- leafy green vegetables such as collard greens, spinach, lettuce, horseradish, turmeric
Pungent- all seasonings, onions, radishes, garlic, pepper, ginger, cumin
Astringent- cabbage, pomegranates, beans and lentils, broccoli and foods that have a drying effect

Any meal that contains items from all these categories is a balanced meal. It has all the nutrients our body needs and balances the equilibrium of our system. If we know our ayurvedic dosha we can actually control our cravings and thus reduce our weight besides other ayurvedic ways for weight loss.

There is a lot that can be said about ayurveda and we will keep discussing, but now, for the food. The summer so far is really going great. Clear blue sky, shining sun and a gentle breeze, what more do we want? Along with the summer comes the season of BBQ. So the tandoor continues. I am a big BBQ fan. One there is no frying, two; there are no dirty pots and pans ha ha ha. No seriously, BBQ food is lighter and fresh. Cooking time is also less unless you are making leg of lamb which In any case takes a long time even in a traditional method.

I made chicken tikkas yesterday but with a twist. I made them ‘Satay’ style and mixed the tandoori spices with ‘Thai’. The result ofcourse was delicious to say the least. Try it out

You will need,
3 skinless, boneless chicken breasts
1 tbsp garam masala
2 tbsp Thai yellow curry
2 tbsp tandoori masala
2 tbsp lemon juice
¼ cup yogurt
1 tbsp garlic chili paste (recipe in earlier blog)
15 bamboo skewers soaked in water for at least an hour

Cut the chicken in to thin strips. Mix all other ingredients in a bowl. Add chicken strips and let stand for at least an hour. Weave the chicken strips on a skewer. Heat the grill and put the skewers on. Grill for 5 minutes each side on slow fire. Serve with tamarind mint chutney.

Bon appétit
P.S. Start the grill on high heat and as soon as it gets to 350 bring the heat down. This will help the meat retain its juices; otherwise it will cook on the outside and become dry.

Tandoor

The tandoor continues. If you are wondering where was I for the last 4 days, well, I was not well. But I am back to my tandoor and the vegetarians are going to be much pleased with the recipes today. Everyone seems to have this notion that there is not much choice for the vegetarians as far as tandoor is concerned. But you are in for a pleasant surprise. I made two tandoori dished on Sunday. One,‘Tandoori Panneer- Sabzi Tikke’ with a twist and, second, Hari Bhari Seenkh.

One of the essential ingredients of marination is Dahi or yougurt.It has a history which goes long back. It originated in India and travelled with the gypsies to the West. Yogurt is instrumental in making cheese and butter and the whey gives us the buttermilk. In India dahi used as a meat tenderizer. No Indian kitchen is complete without yogurt. It is eaten with brown sugar or salt and dried mint or made into lassi, a refreshing cool drink. It is one of the most nutritious food and Ayurveda talks a lot about yogurt. It is high in Vitamin B and is good for ulcers, allergies and even arthritis. It is beneficial in chronic fever, dizziness, weak-mindedness, tuberculosis, anemia, when the body elements decrease, fatigue and tiredness, leprosy, piles and complaints of the urinary organs.
To make yogurt at home you should have a starter,’jaman’ -at least a couple of tsps of good quality yogurt.
The milk should be boiled and brought at room temperature before you mix the starter. Wrap it in some thick cotton or woolen cloth and leave it overnight. By morning you should have thick, well set dahi. And now, the recipes.

Paneer Sabzi Tikke

You will need,

450 gms or 1 pound paneer
100 gms dahi
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp tandoori masla
1 tsp mirch powder
1 tsp kasoori methi (dry methi leaves)
2 tbsp almond paste
1 tsp pistachio paste (optional)
25-30 bamboo skewers soaked in water

Except for paneer mix all other ingredients to make a thick paste. Now add paneer cubes and cover. Keep for at least two hours.

For sabzi you will need,

2 zucchinis
2 green peppers (Capsicums)
2 orange peppers
2 yellow peppers
2 tbsp lemon juice
2 tbsp orange juice
1 tsp orange rind
2 tsps garam masala
2 tsps sambhar powder
1 tbsp oil
1 tsp ginger garlic paste
1 tsp mustard powder

Cut all vegetables in 2”cubes. In a bowl put zucchini, 1 tbsp lemon juice oil, mustard powder, garam masala and zucchini. In another bowl, mix all other ingredients. Keep aside for an hour.

Take the skewers out of water and drain. Now put one zucchini piece, one green pepper, orange pepper and paneer on a skewer. Repeat till 3 pieces of paneer on a skewer. Grill them on medium heat4 minutes each side. Serve with yogurt- mint chutney.
The idea behind separate marinades is to have different flavours in the dish.

Hari Bhari Seenkh

You will need,

5 Medium potatoes
1 bunch spinach leaves boiled, drained and minced
1 tbsp kasoori methi1 tsp ginger paste
1 tsp garlic paste
4 Green chilies minced
2 tbsp green coriander minced
1 tsp Amchur (raw mango powder)
½ cup breadcrumbs
1 tsp butter
Salt to taste

Boil the potatoes with skin. Cool, peel and mash the potatoes. Mix all other ingredients to form dough. Oil and wipe the skewers. Form cigar shaped kebabs and press the skewer in to it. Apply a gentle pressure to give it a good shape. Baste with butter and put them on grill and cook till golden brown. Garnish with onion rings and serve.

So who said vegetarians cannot enjoy tandoori dishes. More tandoori recipes next time.

Bon Appétit

TheTandoor

The summer is officially here and the bar-be cue is on. I said earlier that the tandoor needs a whole series so what better time to start? The tandoor has been in existence right from the time man discovered fire. We have evidence of clay ovens dating back to Harappa culture. Ranjit Rai, a renowned chef, writes in his book “Tandoor” that the word has possibly derived from either’Kund”’which means a large bowl shaped vessel and changed to tandoor with time or from Persian word ‘Tatta Andar’ which means hot inside. Whatever the etymology of the word, tandoor was used by Egyptians, Mesopotamians and Indus Valley people in one form or the other. And even today the tandoor holds its position high in the culinary world.

There is an ancient recipe which talks about a meat fried in ghee, then flavoured with yogurt, lemon juice, pomegranate juice etc and is again cooked with ghee, cumin, and sea salt over a charcoal fire. Sushruta says a meat cooked with mustard and sesame seeds in the ‘kundu’ is called ‘kundu pakvam’( Ranjit Rai)

But we are not taking a lesson in history. I have a BBQ party on Sunday and I want to do something different than the usual tandoori chicken tikkas and kebabs. And one family is pure vegetarian. So I thought of making some fish, some chicken satays Indian style and prawns for the meat eaters and Hare Kebabs and soya burgers for the vegetarians.

Chicken Satays

You will need,
4 skinless, boneless chicken breasts
1 stalk lemon grass
3tsp mustard
3tsp tandoori masala (available in Indian stores)
½ cup yogurt
2tbsp Thai red curry paste
1 tbsp green chili-garlic paste
1tbsp ginger paste
Salt to taste
Cut chicken breasts in thin strips. Mix all other ingredients in a bowl. Add chicken and let stand for at least two hours. You can make it ahead and refrigerate overnight. Heat the grill and roast for 5 minutes each side. Serve with mint chutney and onion ringsin lemon juice.

Fish

You will need,
8 pieces of Salmon or Pomfret
1 tbsp mustard powder
1 tbsp methi powder (available in Indian stores)
2 tbsp oil
2 tbsp lemon juice
2 tbsp mint chutney
Salt to taste
Marinate fish first with lemon juice. Leave it for an hour.

Now make a paste of oil, chutney, methi powder and mustard powder. Add salt and coat all pieces of fish with it. Leave for 30 minutes. Grill on medium heat 4 minutes each side or till fish is flaky. Serve with sweet tamarind chutney.

Prawns / Shrimp
You will need,
500 Gms /1 pound tiger shrimp
2 tbsp Thai green curry
1 tbsp lemon juice
1 tbsp oil
Mix oil, curry and lemon juice. Marinate prawns in the mix. Put 3 prawns on a wooden skewer and grill on medium heat 3minutes each side. Serve with mint- coriander chutney.
The vegetarians will have to wait till Sunday.

Soak wooden skewers for an hour in cold water before using on fire.

Bon appétit

Eat right

They say you are what you eat and how very true. If you eat fresh, light food you will have a healthy constitution and if you eat junk food or stale food or too much meat you will have sluggish feeling and your body will lose its balance. More than ever more people are realizing that what we eat does make a difference in our lives not only in terms of how we look and feel but also the quality of our life. Everyone these days is aware of the importance of exercise and healthy diet. But what is a healthy diet? Eating lot of vegetables, nuts and greens? Or eating meat and greens? What if greens cause gas in your stomach or meat causes constipation for you?

Our body converts carbohydrates into glucose which is the fuel for us to sustain prolonged, rigorous exercise. It also is the fuel for our brain. Protein builds and repairs our tissues. Fat are the least efficient form of energy and they take the longest time to get digested. So excess of any of these is harmful for us.

Sri Krishna says in Bhagwat Geeta that a balanced person-‘Sthitpragya’ does not each too much or very less, does not eat too hot or too cold, does not too sour or too bland and does not eat too salty or too sweet. He does not sleep too much or too less. So balance is the main thing. Balanced food is an important aspect of Indian food. A typical Indian meal would consist of protein- meat or some lentils, vegetables, raita,-curried yogurt, chapatti and rice which is carbs.

Food plays an important part in Indian culture. The whole routine in a day involves food. Even as a child I remember my grandmother lighting the tandoor in the morning and evening to make rotis. And after lunch was cooked she would place daal in a heavy bottom pan on top of the tandoor and by evening that daal would be slowly cooked. I still miss that taste. But now I have discovered slow cooker and I think Betty Crocker should now include Daal makhani in her cook books. I am quite tempted right now to go on about tandoor but since tandoori recipes can fill one month of my blog I will start that tomorrow which is a very special day for me. It is my wedding anniversary and I will tell you tomorrow’s menu the day after. Actually it is now because my husband just reminded me that it is past twelve o’ clock. But before I go I will give you the recipe you can make on your special day and any day to make it a special day.

Paneer Makhmali

This is paneer(Indian cottage cheese) cooked in an aromatic paste of herbs and cashews. A rich, but an excellent dish for that ‘special’ effect.
You will need
3 cups of paneer cubed in triangles
1 medium onion finely diced or grated
1 bunch coriander (cilantro) leaves
1 bunch mint leaves
5 green chilies
1 cup heavy cream (35percent)
3 tbsp cashew paste
½ tsp garam masala(recipe on the previous blog)
¼ tsp elaichi powder( cardamom powder)
2 tbsp ghee or butter
Salt to taste

Make a paste of green chilies, coriander and mint leaves in a food processor. Heat ghee in a skillet .Add onions. Sauté till golden pink. Onions should not brown. Add cashew paste and sauté for 2-4 minutes. Now add the green paste and paneer cubes. Sauté for a couple of minutes. Add cream. Simmer for 6-8 minutes. Sprinkle garam masala and elaichi powder. Serve hot with laccha parantha, naan or roti.

Bon Appétit!!!

The Fusion Kebabs

Sunday,the last day of the week and a day of more work than rest because you attended a late night party. You got up late or you realize that you haven’t done the laundry, grocery and the lawn and etc, etc, etc. And you have to make tomorrow’s lunch. Well for starters, a quick recipe. What, so soon? No talk of benefits or joys of Indian cooking? Well, well, well, take the recipe and use for tomorrow’s lunch and then we will talk about other things.

Today was a glorious day, just right for BBQ. I had to go for my monthly get together with my girl friends. But my husband said “how can you not bar-be-cue today? So I thought a quick recipe will do. Now many of you are already thinking how you can have a quick recipe for BBQ. But there is, dear, and I am going to give it to you. Preparation time is 10 minutes and cooking time is 10-12 minutes. I named the recipe ‘Fusion Kebabs’ because they are a blend of the east and west.

You will need,

2 pounds mince (I use chicken but you can use beef, lamb or any mince)
1 medium onion
3 green chilies - optional
Half a bunch of green coriander - cilantro
1 medium tomato
1 tbsp ginger paste
1 tbsp garlic- green chili paste
1 tsp aniseed (saunf)
1tsp black onion seeds (kalaunji)
1 tbsp garam masala
½ tsp turmeric powder
½ tsp paprika
½ tsp coriander powder
½ tsp black pepper powder- optional
1 ball of specialty cheese, cut into ½ inch cubes. I used one with garlic and herbs.
2 tbsp cooking oil
Salt to taste

Method
Finely dice onion, tomato, chilies, coriander each separately. Heat the grill. In a large bowl put the mince with everything except oil. Mix thoroughly till everything is blended in.

Baste the grill with 1 tbsp of cooking oil and also grease your palms with it. Make patties of the mix and flatten them in your hands. Now put one cheese piece in the middle and close the patty. Make all patties like this and place them on the grill. Cook for 5-6 minutes on one side. Turn and cook on the other side. Serve with onion rings and salad of your choice. You can also use them for making burgers. That is what I do and my children love these.
Green chili- garlic paste
30 green chilies
2 pods garlic
4 tbsp vinegar
Grind everything in a food processor. Put it in a bottle. This can be stored in the fridge for up to a month.

The onions and the tomato will keep the kebabs moist and the cheese when melted will give it a distinct flavor. Tomatoes also work as a tenderizer for the meat.
Tenderizing the meat is very important in order to not only cook the meat properly but also helping to absorb the flavours. The ancient Indians knew several methods of tenderizing. Maharishi Sushruta (father of Indian Ayurveda and surgery) mentions of cooking meat around 4th century AD. He describes meat as the energy giver to our body. He also talks about meat which is tenderized and cooked with ghee, curd, acetic fruits such as lemons and pomegranate is a wholesome diet and helps in strengthening our tissues. Tenderizing breaks the meat molecules and makes them easy to digest besides adding flavour. Sometime you will find a combination of tenderizers used in one recipe. Meat is also tenderized by beating it with a wooden mallet. Some of the most commonly used tenderizers in Indian cooking are yogurt, lemon, raw papaya, raw mango, vinegar, khatti lassi, tamarind and tomatoes.

As for feeling tired I would suggest finishing your chores during the week. Say, buy your grocery on Tuesday when there is hardly any rush and finish your laundry on Monday and Thursday. Then you can relax and enjoy the weekend. As for mowing the lawn, do it on a Saturday and then have a picnic lunch of kebabs in your backyard.

Bon Appétit!!!

Medical benefits of Garam Masala- a combination of Indian spices



So, I am back after a gap of three days. Well, my computer is to be blamed which decided to have a mind of its own and refused to follow my command. But now I am in charge and I will talk to you on a regular basis that is to say thrice a week. Not because I don’t want to write daily but my friends suggested that I should give them time to grasp all the information.
I also wondered if anybody was actually reading my blog. But many of friends read it on the Facebook and sent in their comments. Many of them have not read it even now but that’s okay. One day they will. Thanks to those who have.
Meanwhile I made this wonderful, aromatic powder called garam masala which is actually a combination of many spices in a ratio. It consists of cumin seeds, coriander seeds, black cardamom, green cardamom, cloves, cinnamon, nutmeg and mace. Some chefs also mix peppercorns but I find it gives the masala a strong peppery taste. You can get the powder ready made from the market but the aroma that you get from the home made version is worth all the effort. Actually there is hardly any effort. The recipe is
Caraway seeds 2 tsp
Cumin seeds 1 tbsp
Cardamom green 1 ½ tbsp
Cardamom brown 1 tsp
Cloves 2 tsp
Cinnamon Pieces ½ tbsp
Nutmeg powdered 1 tsp
Mace crushed 1 tsp
Grind all the ingredients together and store.
Each of these ingredients has its own qualities both medicinal and aromatic.
Cumin seeds are rich in iron and magnesium. Iron is responsible to transport oxygen from the lungs to all body cells and to keep our immune system running healthy. Cumin seeds are highly beneficial in digestive disorders like biliousness, morning sickness and indigestion. They are also helpful for menstruation, pregnant or lactating women and for growing children.
Cinnamon is useful in many ways. Taken regularly it helps in nervous tension, improves complexion and memory. A pinch of cinnamon powder mixed with honey does the trick if taken regularly every night for these purposes. It is beneficial for appetite loss, bronchitis, cough, cold and fever. Those suffering from hair loss or baldness, may apply a paste of hot olive oil, one tablespoon of honey, one teaspoon of cinnamon powder before bath and keep it for approx. 15 min. and then wash the hair. To top it all it helps in indigestion.
Cardamom is beneficial in stomach disorders, bad breath, oral disorders and depression
Clove is a wonderful spice. They help in cough, asthma, teeth disorders and earache. They also help in digestion.
Nutmeg is considered to be best calming drug for brain. Nutmeg used in small quantity can reduce flatulence, aid digestion, improve the appetite and treat diarrhea and nausea. It also helps in reducing swellings.
Mace is useful for mouth sores, insomnia and rheumatism.
These are some of the many uses of all these spices. More information can be found in articles about ayurveda. I talked about garam masala today because it is an important ingredient of Indian cooking. Most North Indian recipes call for garam masala.
So what are you waiting for? Read the list of all the ingredients and get on with it
Oh you are waiting for a recipe which uses garam masala? Let’s start with the easiest one. Masaledaar aloo - Spicy Potatoes. It is an easy dish which can be served both as a side and main dish. Preparation time is 20 minutes. Cooking time is 5-7 minutes. You will need:
4 large potatoes boiled, peeled and cut in 1” pieces
2 tbsp oil
½ tsp garam masala
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp curry leaves (optional) (available in Indian stores)
½ tsp paprika
½ tsp turmeric
Lime juice 1 tsp (optional)
Few cilantro (coriander) leaves
Salt to taste

Method:
Heat oil in a skillet on medium heat.. Add mustard seeds, curry leaves and then cumin seeds. When they start spluttering, add paprika, turmeric and potatoes. Stir and add salt. Stir again so that all pieces are well coated. Add salt and cook for 5 minutes stirring twice. Add garam masala and lime juice. Sprinkle coriander leaves and serve with roti , parantha or naan.
Bon Appétit!!!

Why the Corner Kitchen

On the surface it all started with my watching Julie and Julia. The movie was tailor made for me as I am a very enthusistic cook and if I may take the liberty of sounding a little concieted ,an excellent one. Julie starts with julia and tries one of her recipes everyday.

For me however, it goes long back when I made my first vegetable dish when I was 9 years. It was perfect or so my dad said and gave me a princely amount of 5 rupees as a prize.But I knew then that I loved to cook. As I grew and started going to the university, our trips to different eateries also grew. I was in my graduation program when I had my first pizza, till then little known to Delhites barring a few "westernized" ones.I came home and told my mom what it was and she said " it sound easy to make" and believe me next day she and I made the pizza at home.So you know where the genes are coming from.
The cooking continued but it was largely to prepare me to be good wife. Like any other middle class girl I was expected to get a good education, get married and be a good wife. Well I did all that but I also did other things.Over the years I changed quite a few hats. I forayed into media both audio visual and print apart from being a wife and a mother to two sons.But the love affair with the culinary continued and this was one affair my husband supported grudingly at first but later accepted and now supports it to the hilt. My sons are a different story. It is largely due to them that the affair continued. They wanted to have the burgers,noodles, sandwiches and icecreams along with aloo tikkis, chane bhature and kathi kababs. To top it all my husband was in the Indian Army where you are expected to give perfect parties . So started the baking and came in the Black Forest and caramel pudding and french onion soup.

We came to Canada in 200 0January. Why and how sometime later but to my sheer delight I had access to so many ingredients so far scarcely available in India. So I was like a bull in a china shop or a kid in a candy shop to be more precise but the first constraint that I faced here was time. I had not worked back home but here I had to. And being a south asian woman I could not thinlk of not making fresh food everyday. I still do.All my freinds do . Then why The Corner Kitchen?

Because as I started researching more and more recipes I also discovered some great articles about the medicinal values of Indian spices. Great chefs like Inderjit Kalra and Ranjit Rai wrote extensively about Ayurvedic "Gunas". But is it the spices which make Indian cooking so different? Or is it the method of slow cooking? Or the yogurts and the cream? Well all of these and much more.I often hear my Canadian friends say" I love Indian cooking" " I love the flavours". Many of them started asking me for recipes and when I told them the antiseptic qualities of turmeric they were amazed. So I thought why not write about it. To be honest I did not exactly think in these terms but there was something I wanted to do about Indian cooking in Toronto. I had been taking cooking classes back in India but I wanted something more. And watching Julie and Julia cleraed my ideas. I decided on Friday night, the 7th of May that I am going to write a blog about Indian cooking. Why The tiltle? I want to write for people like you and me. People who actually love to cook and who really want to get together around a kitchen table and share not just the food but the joy and the sorrows, the highs and the lows of each other. Just around the corner.

So stay tuned and we will gather round the corner tomorrow and share some history and qualities of Indian cooking and of course some recipes.

Meanwhile if you have any comments or suggestions leave a comment on the blog.Its your corner kitchen and your comments are valuable.