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.

This month’s recipe is inspired by the lush tomatoes which are abundant in this season. Raw or cooked tomatoes have a sweet, acidic flavor and a juicy flesh. Available in different sizes, shapes and colors, tomatoes can be large and round like, oval shaped as are Roma or plum tomatoes, pear shaped like pear tomatoes or small and bite size, such as cherry and grape tomatoes. Tomatoes are available in a range of colors, such as green, yellow, red, and purple. They are often eaten raw as a garnish for salads and appetizers, sliced thinly for sandwiches, or added to various pasta, meat, and vegetable dishes. They are also used in soups, stews, and sauces

Savor the delight of Bangalore style ‘Yummy Tomato Baath’ and the sweetness of ‘Five minute Fudg’

Yummy Tomato Baath

Ingredients:

2 Cups - Rice (cooked, cooled and separated with a fork)

1 - Medium Onion sliced to half rings

6-8 - Plum Tomatoes

1 tbsp coriander seed powder

1 tsp cumin seeds powder

1/4 Tsp Turmeric

1 Tsp – Cumin seeds

2 - Bay Leaves

Few Cashews (chopped)

Few Raisins

Ghee/Oil for seasoning

Grind the following:

2 Garlic cloves

½ " - inch ginger

3 – Red chilies

1/4 – Onion lightly sautéed

2 -Cloves,

¼ Tsp - Cardamom

1" - cinnamon stick.

Garnish:

Fresh cilantro

Method:

· Heat 2 tbsp oil in big pan enough to hold 2 cups cooked rice.

· Fry the sliced onions with a pinch of salt until crisp and reddish, keep it aside.

· Cook rice seperately, spread it on a wide plate to cool.

· Add ghee to the pan, add in cumin, bay leaf, cashews, raisins sauté for a min.

· Add Tomatoes, coriander powder, cumin powder and turmeric. Cook until little soft.

· Add ground masala and cook until and you see the oil on top.

· Add salt and cilantro, adjust the spices and turn the heat down.

· Add the cooled rice. Adjust salt to taste.

· Add crisp fried Onion, cilantro, mix well.

· Serve with a plain raita and some crisps or papdums.

Nikhuti Payesh

Ingredients:

1 Can – Chocolate Fudge Frosting

12 oz – Semi sweet Chocolate Chips

Method:

· Place chips in a 1-quart bowl, cook 1 minute in microwave on high. Stir.

· Remove lid and cover from the frosting and cook for 50 seconds in microwave on high

· Add chips, stir and cook 30 seconds on high

· If chips are not melted continue microwaving at 20 second and stirring in between.

· When all melted add nuts, stir and pour quickly into a lined pan or wax paper 7" x 11".

· Cut into small pieces.

· Let it sit out for about an hour then scoop pieces with a sharp knife, cover and refrigerate

· Keep refrigerated as it melts real easy and enjoy.

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

Kitchen Tip – Active Dry Yeast in vacuum packages should be stored under refrigeration to extend shelf life. While it is OK to store at room temperature, remember that time, temperature, and oxygen contact are the killers of packaged yeast. Store at room temperature only if the product is fresh. Do not freeze.

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