Vageesh Express

Recipe Corner

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.

A small dose of vibrant chili sauce can do wonders to otherwise bland, mild flavored vegetables like chayote squash. Just add a dash of chili and a pinch of spice. Sprinkle some tamarind juice and touch of tadka - here we get an utterly lip-smacking yet not at all overblown, impressively energetic but balanced with a persistent sweetness from chayote. Another traditional, savory and scrumptious Chayote Chili sabji would be ready in few minutes. Very easy, a delight to the senses. Try yet another tasty crunchy and nutritious sweet dish, which all moms would love to try - Almond Walnut Chiki. This is a very fun way to introduce nuts to kids. It is a very popular sweet enjoyed by the young and the old alike in India.

Chayote in Chili Sauce

Ingredients:

1 - Chayote - peel, slice to half, remove seed and dice to bite-sized cubes

1 – Medium onion - finely chopped

For Chili Sauce:

5 – Dried Red Chilies

2 Tbsp - Dalia (chana dal)

1 Tbsp - Grated coconut (fresh or dried)

1 Tbsp each - powdered jaggery (gud) and tamarind juice

1 Tsp – Mustard

½ Tsp – Cumin

¼ Tsp – Turmeric

Salt per taste

For Tadka:

1 Tsp each – Minced garlic, Curry leaves, Cumin and Mustard seeds

Pinch of Hing

Oil to sauté

Salt to taste

Method:

· In a wide skillet, heat oil. Add dry toast the mustard, red chilies, cumin, dalia and grind to smooth in a blender along with rest.

· Then add Tadka ingredients as mentioned above.

· When the mustard seeds crackle, add onions and chayote cubes. Cook, stirring occasionally for about 5 minutes.

· When the chayote starts to soften, add the powdered chili sauce ingredients and one cup of water. Mix.

· Taste and adjust the salt and jaggery sweetness level to your liking.

· Cover and simmer for about 15 to 20 minutes until the chayote becomes tender and chili sauce thickens and coats the spoon.

· Serve warm with a cup of yogurt or tea on the side. Taste great with chapati/naan.

Almond Walnut Chikki

Ingredients:

2/3 Cup each –Almonds and Walnuts

1½ Cup - Jaggery (adjust it to your taste)

Pinch of saffron

½ Cup – Water

Method:

· Toast the nuts on a low flame and then set it aside to cool.

· In the meantime, heat jaggery and water in a thick bottomed pan till the jaggery melts and starts bubbling.

· Mix well and heat till you get the jaggery mix to one strand thickness.

· Put the nuts in and mix well together and cook it on low flame for 3-4 minutes till everything mixes well.

· Cool it on a plate spoon it and serve.

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

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