Let us be together,

Let us eat together,

Let us be vital together,

Let us be radiating truth, radiating the light of life,

Never shall we denounce anyone, never entertain negativity.

-The Upanishad

Indian cuisine is As Diverse as Its Civilization.

The finest of India's cuisines is as rich and diverse as its civilization. It is an art form that has been passed on through generations purely by word of mouth, from guru (teacher) to vidhyarthi (pupil) or from mother to daughter. The range assumes astonishing proportions when one takes into account regional variations. Very often the taste, color, texture and appearance of the same delicacy changes from state to state.

The hospitality of the Indians is legendary. In Sanskrit Literature the three famous words 'Atithi Devo Bhava' or 'the guest is truly your god' are a dictum of hospitality in India. Indians believe that they are honored if they share their mealtimes with guests. Even the poorest look forward to guests and are willing to share their meager food with guest. And of particular importance is the Indian woman's pride that she will not let a guest go away unfed or unhappy from her home. Indians are known for their incredible ability to serve food to their guests - invited or uninvited. Food customarily forms the crowning part of most festivities and celebrations. Whatever the occasion Indians eat with great gusto and are adept at finding reasons to feast and make merry. At traditional and festive meals, the thali (plate) or banana leaf is decorated with rangoli (a design drawn with white and colored powders around the edges).

One can eat a different Indian dish everyday, but still not repeat it for an entire year! The food of India offers a staggering range of dishes to the gourmet with an adventurous palate. Essentially spicy, the cuisine is, however, not always hot. It is the different combination of a handful of spices that produce the most delectable dishes in the world. In India, preparation of food is an art, perfected over time and passed through generation by just word of mouth.

Sizzle the hot summer with this “hot” mouth watering rich Hyderabadi dish ‘Mirchi Ka Salan’. One chili recipe that stands out from the bunch is the famous Mirchi Ka Salan recipe from Hyderabad. Whole green chilies pan-fried and simmered in sesame-peanut spicy sauce. The dish is easy to prepare and has a refreshingly pleasing taste. Mirchi ka Salan is the culinary expression of an Andhra’s adventurous and fun-seeking nature. For the starters it is good to go for the milder peppers before you venture into the more hots ones. The gravy is a keeper for sure!!Cool it off with a refreshing salad – ‘Cool Papaya Salad’

Mirchi Ka Salan (Tangy Chili Gravy)

Ingredients:

10 medium-sized jalapeno peppers/large green chilies or 4 Medium Capsicum
1 inch – Ginger

1 - Garlic

½ Tsp – Mustard seeds

Few curry leaves

For Salan:

½ Cup peanuts - roasted and skins removed
¼ Cup sesame seeds - toasted
½ Cup sautéed pieces of shallots or red onion
Dried red chilies – toasted (optional) for extra heat

¼ Cup – Coconut
1 Tsp each - coriander seeds, cumin, cinnamon and cloves, toasted lightly
Ghee/Oil for seasoning

Grind the following:

Roast the above ingredients and make a smooth paste.

Add about 2 tablespoon of jaggery/sugar to bring a mildly sweet flavor to the dish.

Garnish:

Fresh cilantro

Method:

· Soak the tamarind in a cup of water and extract pulp.

· Split cut the chilies/peppers. To lessen the heat: Remove the stem and slice each jalapeno lengthwise on one side.

· Use caution not to cut into half and to keep the tail end intact.

· In a wide skillet, heat about a tablespoon of ghee/oil and add mustard seeds and curry leaves.

· Add and sear mirchi (jalapenos/capsicum) light brown color and take care not to black/burn.

· Add the prepared Salan paste to the seared chilies.

· Add about a cup of water and mix.

· For taste adjust salt, sour (tamarind), sweet (jaggery) levels to one’s liking.

· Cover the pot and simmer for about 15 to 20 minutes on medium-low heat, stirring in-between.

· As soon as the color of the sesame-peanut sauce darkens and sauce thickens the Mirchi ka Salan will be ready.

· Serve warm with rice/chapati/parathas. A cup of soothing rasam, salad or yogurt on the side helps a lot.

Cool Papaya Salad

Ingredients:

1 Medium - Dark green papaya
4 - Green Thai chilies /Per taste (optional)
6 - Cherry tomatoes, cut into wedges
½ Cup - Chopped scallions - thinly cut small pieces
½ Tbsp - Peanut sauce

¼ Cup - Lime juice

Method:

· Peel the papaya and rinse with running water to remove the acid.

· Remove the seeds and shred the papaya with a grater. Set aside.

· Place the chilies in a mortar and mash with a pestle until crushed into chunks.

· Place the papaya and the remaining ingredients in the mortar/bowl.

· Gently combine all ingredients by mixing with the pestle and a spoon. Serve cold.

Enjoy the recipes! Keep it simple! Kep it Authentic! Keep it Indian!

Kitchen Tip – Papayas: If purchasing an unripe papaya, store on the kitchen counter, away from sunlight for two or three days.

To speed up the ripening process, place papaya in a paper bag with fruits that produce ethylene gas like apples, bananas or pears, loosely closed for one or two days.

It is best to eat ripe papaya within a couple of days. If you need to store papaya, place it in a plastic bag in the refrigerator crisper or drawer, away from vegetables.

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