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.

Our culinary traditions have been handed down generations orally, from mother to daughter. Fragments of memory and little modifications along the way, but at best we have a comprehensive culinary record of what - the last two hundred years? It is our ability to transform whatever is at hand into something that our heart immediately knows is ours - 'Indian', if you want to call it that is perhaps the cornerstone of all Indian cooking; something that unites all Indian states and regions. This month’s recipe is Sweet Corn/Makki Sabji. Enjoy this authentic corn recipe “Sweet Corn/Makki Sabji” together with “Arvi Chips”. These oven baked Arvi fry make a satisfying and nutritious side dish when served with rice and dal/sambar/rasam or yogurt combination. Moreover, it is the ideal dish for these cool winter days

Sweet Corn/Makki Sabji

Ingredients:

1 Cup – Frozen sweet corn kernels, crushed coarsely by pestle or in blender.

1 - Small green/red bell pepper chopped into small cubes

1 Tsp - Red chilli powder

½ Tsp - Coriander seed (dhania) powder

¼ Tsp - Turmeric powder

¼ Tsp - Garam masala powder

1-2 Pinches - Asafetida

½ Tsp each - Cumin & Mustard seeds

½ Tsp Fresh root ginger, grated

3 Tbsp – Cooking oil

Few Curry leaves

Salt to taste

For Garnish

Garnish with few chopped coriander leaves and lemon juice

Method:

· Heat oil in a pan, add mustard and cumin seeds, curry leaves, asafetida and let mustard seeds pop and the cumin seeds to brown.

· Add the bell pepper and stir fry for a few minutes.

· Add all dry powders, except garam masala, stir again, remove from heat and keep aside.

· In same pan heat oil, add some cumin seeds, ginger and add crushed corn. Add water, bring to a boil.

· Add the bell pepper mixture, stir and simmer covered, on low for 7-8 minutes, till liquid thickens a little.

· Add salt and little more water if needed to adjust he consistency, add garam masala and stir for few minutes.

· Garnish with chopped coriander.

· Serve hot with phulkas or parartas or steamed rice, etc.

Arvi Chips

Ingredients:

4-5 Medium size Arvi (Taro roots/ Colocasia)

2-3 Tbsp – Oil/Butter

1 Tsp – Red chili powder

1 Tsp – Turmeric power

Salt per taste

Method:

· Boil (or steam cook) arvi in water until they become tender.

· Overboiling makes them extremely mushy so check frequently and remove them promptly.

· When they are cooled enough to touch, peel the skins. Cut each, crosswise about quarter to half-inch thickness.

· In a vessel, take few teaspoons of oil. Mix salt, red chilli powder and turmeric.

· Toss the cut arvi in this seasoning mixture and spread them in rows neatly on a foil covered baking tray and

bake them at 350 F for about 10 minutes.

· Finally, broil each side for about 2 to 5 minutes, until they are golden-brown. Remove and serve hot.

· While boiling and baking, pay attention to the time and the cooking process.

· The recipe could be tried with sweet potato as well

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

Kitchen Tip – Arvi - It should be firm and feel heavy. Small round taro is originally from Asia. When it is larger and longer it is called West Indian dasheen. Keep them dry n a cool dark place. It will keep more than a week in the refrigerator crisper. Freeze after first blanching for 5 minutes. Eating raw Arvi is toxic. If you buy fresh corn - pick up each ear and look for ears that feel full and plumb in your hand. Take a look at the silk sticking out at the top; it should be golden pale, slightly sticky. Try popping one of the kernels with your thumbnail and if the juice from the kernel the fresher the corn.

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