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.

Makar Sankranti is celebrated to mark the journey of the sun from Dakshinayana to Uttarayana. Celebrate this year’s Makar Sankranti along with some delicious food like Pesarattu – Green Gram Crepe with Peanut chutney and Fruity Chenna salad. Pesarattu is a mildly spicy pancake which is most common in the southern states of India, especially in Andhra Pradesh. It looks like a dosai, but taste-wise it is totally a different one and quite nutritious. Served with any of the favorite coconut chutneys makes it a sumptuous breakfast or an excellent teatime snack or can be devoured at any hour of the day whether hungry or not. To those who have not yet tasted pesarattu, take our word and do try it out. It is a heavenly Indian dish. As for the salad - The salad is very refreshing, colorful and bright with the crunchy vegetables, the tangy sweet flavor of the fruits, laced with some pepper for that touch of spice and further sweetened by honey.

Pesarattu - Green Gram (Moong Bean) Crepe

Ingredients:

1 Cup - Split/Whole Moong beans
1 Tbsp - Parboiled Rice
1 - Medium Onion (finely chopped)
1 Tsp – Jeera (cumin)

1 inch - Ginger
5-6 - Green chilies (adjust according to taste)

Salt to taste

Oil/Ghee/Butter (Oil spray may be used for a low fat option)

For Garnish

Chopped onions

For Peanut Chutney

1 Cup - Peanuts

5 - Dry Red chilies

1 - Small onion

1 Tsp – Mustard seeds

1 sprig Curry leaves

1 Tbsp - Oil

Salt to taste

1 tsp. Tamarind juice

Method:

Preparation for Pesarattu

· Soak green gram, rice and jeera overnight in water.

· The next day drain the water and grind with all the above ingredients into a fine paste of medium consistency.

· Heat the tawa (griddle) and smear/spray with oil to season the pan

· Pour one ladle full of batter into the center of pan and spread it around in a circle (from inside out) shaping the batter into a thin round crepe

· Pour a tsp of oil around edges or spray a fine mist over the crepe

· Wait for few minutes until the bottom gets golden, then reverse it, cook the other side for a minute or two

· Flip over, sprinkle finely chopped onions on the top and fold it half. Remove from the pan and serve.

· Serve hot with chutney

Preparation for Peanut Chutney

· In an iron skillet, roast peanuts till brown, cool and remove the skins

· Roast dry red chilies, onions in 1 teaspoon of oil

· After the above are cool enough, grind to a fine paste in a blender or food processor, along with the tamarind juice, salt and water.

· Season with mustard seeds and curry leaves and serve with Pesarattu

Fruity Chenna Salad

Ingredients:

1 Cup - Bolied Chick peas

½ Cup - Onion rings

½ Cup - cubed Cucumber

½ Cup each - Grapes, Peeled orange segments

1 Tbsp – Honey (optional)

Salt and Pepper as per taste

Method:

· Combine together a cup of boiled chick peas, onion rings, cubed cucumber, grapes, peeled orange segments, a tablespoon of honey, salt and pepper to taste.

· Can add any fruits per choice

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

Kitchen Tip – If stored properly, dried beans last for a year or more. If packaged, keep them in their unopened bag. Once open, store them in a dry, airtight glass jar in a cool, dark spot. Store cooked beans in an airtight container for up to one week in the refrigerator or freeze for up to six months.

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