Vageesh Express
			November 2006 Edition

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 called the Balti Recipe. "Balti" is Indian dishes representatives of a style of cooking which some say is native to Baltistan (Baltistan is often called "little Tibet" the adjoining territory of Baltistan forms the west extremity of Tibet also known as Baltiyul in the Balti language, is a region to the north of Kashmir). It’s a kind of curry. Its ingredients usually assembled and cooked quickly in a manner reminiscent of a stir-fry. The heart of this style of cooking is a cast-iron pot, originally also called Balti. Balti evolved into a half-hemispherical pot likely to be made of steel or iron, and usually called ‘Karahi’ or ‘Kadai’ and Balti recipes is usually both cooked and served at the table in it. Enjoy this authentic Baltic recipe “Spicy Balti Potatoes” together with “Dhoodhi Halwa”.

Spicy Balti Potatoes

Ingredients:

6 - Medium sized potatoes, cut into cube size

2 - Medium-sized onions, sliced

1 Tsp - Coriander, chopped

1 Tsp - Dried red chili, crushed

1- Green chilli,seeded

½ Tsp - White cumin seeds

1½ Tsp – Panch Pohran

(spices of Onion seed, Mustard, Fenugreek seeds, Cumin and Fennel seeds)

½ Tsp Fresh root ginger, shredded

3 Tbsp – Cooking oil

Few Curry leaves

Salt per taste

For Garnish

Garnish with few chopped coriander leaves.

Method:

Boil potatoes in the cooker with some extra water.

Heat oil in a wok until very hot

Lower heat and add the spice mix and stir-fry for a minute or so

Add the onion slices and fry for a further 5 minutes or until the onions are golden brown

Add the potatoes, coriander red and green chilies to the wok (balti) and mix well

Cover tightly with a lid and cook over very low heat for about 5 - 7 minutes or until the potatoes are tender

Remove the lid and transfer to a serving plate

Traditionally Balti potatoes are served in the vessel it is cooked in certain parts of north east India

White Halwa or Dhoodhi ka Halwa

Instead of preparing from scratch, this dessert can be made easily.

Ingredients:

4 Cups - Grated pumpkin (White)

2 Cups - Sugar

1½ Cups – Milk

3 Tbsp Ghee

1 Tbsp Elaichi powder

2 Tbsp Raisins

2 Tbsp Cashews

Method:

Pour the milk in a deep and wide pan (not non-stick) and bring it to boil

Grate the pumpkin and keep aside

Once the water drains out, squeeze out the rest of the water

Fry the nuts and raisins and then add the grated pumpkin in ghee and fry a little while

Then add milk and cook till soft and dry

Add sugar and cook until dry

Add elaichi powder and serve hot

Garnish with cashews and raisins

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

Kitchen Tip – Choose firm, well-shaped pumpkins that are heavy for their size and have a hard, tough skin. Do not choose those that have sunken or moldy spots, punctures and cuts. Also, slight variations in skin color do not affect flavor. A tender rind indicates immaturity, which is a sign of poor quality in winter varieties.

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