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 Bengal festivity and its cuisine. A distinct culinary tradition emerged in Bengal based on the availability of local ingredients. The great river systems, heat and humidity combine with the fertile soil to allow rice and an abundance of vegetables to thrive; these became the corner stones of the diet. Mangoes, bananas, coconuts, and cane sugar grew in abundance - yogurt and spices such as ginger and black mustard would season the dishes. Rice, the staple of Bengalis since ancient times, has remained untouched by the currents of religious change and its preparation has held to a continuing high standard and they still delight in such traditional dishes as the simple ‘Nutty Bengali Spinach’ and the sweetness of nikhut payesh - a common sweet of the Bengalis.

Nutty Bengali Spinach

Ingredients:

2 Lb - Trimmed fresh spinach

2/3 Cups - Raw almonds and Cashews

2 Cups - Warm water

1 Tsp - Black mustard seeds

½ Tsp - Whole cumin seeds

¼ - Fenugreek seeds

1 Tbsp - Raw sugar/Jaggery

½ Tb - Grated ginger

1 or 2 - Red chilies

1/3 Cups - Shredded coconut

¼ Tsp - Nutmeg powder

3 Tbsp – Oil/Ghee

Salt and turmeric to taste

Method:

· Soak nuts in warm water for 4 hours or overnight. Drain, wash and drain again.

· Cu to pieces, toast and keep ready.

· Heat oil/ghee in a large pot over moderate heat.

· When hot, but not smoking, add the spice seeds and brown/raw sugar.

· Fry till the seeds darken & the sugar caramelizes.

· Add the ginger, chilies, spinach, nuts and salt.

· Cover, reduce heat to low & cook for 10 minutes.

· Uncover, gently turn the spinach over.

· Add water if necessary.

· Add coconut and cook for a further 10 minutes.

· Stir in the nutmeg & heat through for 1 to 2 minutes.

· Garnish with lemon & serve.

· Serve warm and tastes well with chapattis or warm basmati rice

Nikhuti Payesh

Ingredients:

1 Lb - Cottage cheese (paneer)

4 Cups - Whole Milk

6 ½ Cups - Sugar

7/8 Cup - Refined flour

2-3 pods - Black cardamom *

2 -3 - Cinnamon *

2-3 - Jaitri (mace) *

Ghee/Oil for frying,

* Powder these and keep ready

Method:

· Kneed properly cheese, flour, cardamom and a spoon of ghee together.

· Make small elongated balls out of the mixture.

· Boil ghee/oil and fry the balls till golden brown. (nikhuties)

· Boil milk separately adding mace and cinnamon till it condenses.

· Make syrup boiling sugar in water. Keep the nikhuties in the syrup for 2 hours.

· Remove the balls with a strainer and dip in boiled milk.

· Serve after cooling.

Courtesy: BengaliNet

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

Kitchen Tip – Untie bunches, remove any blemished leaves, trim off the stems, and wash it thoroughly in cold water. Repeat if necessary until you're sure all the grit is gone. Spin dry in a salad spinner or drain well, and then put into clean plastic bags very loosely wrapped with paper towels. It will last only two to three days, so plan on eating your rinsed spinach right away. Cold, moist surroundings, as low as 32°F and about 95% humidity are the best for storing spinach.

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