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.

The recipe of the season is with Winter Melon. It’s nutritional qualities, versatility and low cost are the big plus points, but what makes it irresistible is the sweet taste and no pumpkin smell. This white fleshed melon also known as ash gourd and winter melon is nothing like red pumpkin. They are available in plenty in Indian or Chinese grocery shops. The following is her recipe. No onion-garlic-ginger masala, no seeds or tomatoes, it’s a very light kind of dish. A good recipe for detox diet, and keeps you warm and comfort all through day! Another delightful recipe- Potato puffs also known as curry puffs are one of the most popular items sold at Indian bakeries. Flaky wrap and spicy filling, people love them a lot. They are prepared with puff pastry like dough, and the filling varies. Baked to golden perfection, hot from the oven, with coffee or tea, the chat and the laughs.

Enjoy this lovely “Winter Melon Soup with Noodles” together with “Potato Curry Puffs”. The burst of flavors are so refreshing, and this is a dish that is so easy to make. It is a perfect as a snack or for brunch.

Winter Melon Soup with Noodles

Ingredients:

Winter Melon - White part cut to ½-inch cubes, four cups

2 Tbsp - Watery tamarind extract, freshly squeezed from pulp

2 Tbsp - Jaggery

2 Tbsp - Powdered rice

¼ Tsp each - turmeric, red chili powder

Pinch of HIng

Oil to sauté

1 sprig fresh curry leaves, pinch each cumin, mustard seeds and hing

Salt to taste

For Garnish

Few springs of cilantro – finely chopped to garnish

Method:

· Place a saucepan on stove-top.

· Add oil and when it’s hot, add and toast curry leaves, cumin and mustard seeds, along with a pinch of hing.

· Toast for couple of seconds.

· Add the melon to the pot, along with a cup of water. Cover and simmer, until the white become translucent pearl, for about ten minutes.

· Now add the tamarind extract, jaggery, rice powder, turmeric, chili powder and salt. Mix.

· Simmer, covered for another five to ten minutes. Serve warm.

· This is a watery preparation, traditionally served with rice and papads, but spruce it up with Noodles of your choice

· Just cook the noodles per package instructions and add to the soup while serving.

Potato Puffs

Ingredients:

1 Pkt – Pastry puff sheets

2-3 – Medium Red potatoes

1 Cup – chopped onions

1 Cup – peas

1 Tsp each – Mustard seeds, Curry leaves and Jeera

½ Tsp each – chili powder, turmeric, Dhania and Garam masala

Oil to sauté

Salt per taste

Method:

For Filling

· Boil the potatoes to tender, and then peeled the skins, cut them to tiny pieces.

· Sautéed them with tadka seasoning, onions and peas.

· Add salt, chili and turmeric to taste. The potato filling is ready.

For Pastry

· For wrapping, use pastry sheets.There are four sheets in one pack, cut them to three strips.

· Roll each one to a thin rectangle. Divide again into eight equal portions.

· Place a tablespoon of potato curry in each portion, roll, and bake them at 350°F for about 15 minutes to golden-brown.

Serve it hot for a perfect evening snack!

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

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