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.

Sizzle the hot summer with this Afghan inspired recipe. “Split Peas and Okra”. Split peas and whole baby okras cooked to tender in tomato - dill sauce and “Fragrant Fried Rice”. The fried rice is inspired is from fragrant lemon grass. The strong presence of fresh seasonal produce from Asia includes fresh curry leaves and also herbs like lemon grass etc. Prepping the lemon grass for cooking is easy. Cut and remove upper two thirds of dried out green grass/stalk. Lower part, the white bulbous portion is what we want. Make a shallow cut lengthwise in the middle of bulbous portion and remove at least two fibrous, woodsy looking outer layers. That would reveal a pale pinkish-white, citrus smelling lemon grass root. Finely slice the root into thin rings or pound in a mortar to a coarse paste. The soothing, refreshing lemony aroma is what makes this herb so special and add to rasam and sambar and also to flavor the rice, mainly in stir-fried rice recipes.

Split Peas and Okra

Ingredients:

3 Cups - Split peas soaked in hot water for about one hour

10 - 12 - Baby okra of small finger length - ends removed

6 - Small ripe tomatoes, finely chopped

1 - Medium Red onion or 2 shallots, finely sliced

¼ Cup - Fresh dill

1 tsp each Chili powder, Turmeric and Dhania (coriander) powder

Salt per taste

1 Tbsp of oil

Garnish:

Fresh dill (few to garnish)

Method:

· Heat oil in a saucepan. Add and cook onions and tomatoes until they soften.

· Mush them by pressing with a back of big spoon.

· To this sauce, add okra, dill, split peas, all the seasoning and two cups of water.

· Cover and simmer the whole thing for about 20 minutes on medium-low heat.

· Until okra and split peas become tender and the stew reaches the thickness you desire.

· Serve warm with soft bread/warm rice.

Fragrant Fried Rice

Ingredients:

¼ Cup - Cut fresh green beans

¼ Cup - and tender sugar Snap peapods

3 Tbsp - Finely slice Lemon grass and curry leaves

1 Tbsp - Finely chop fresh red chilies

1 Tbsp - Grate fresh ginger

4 Tbsp - Grate fresh coconut

1 Tsp - Cumin seeds

Ghee to sauté

Salt per taste

Garnish:

Scrambled paneer/tofu

Method:

· Cook 2 cups of basmati in 3 ½ cups of water to tender. Cool to room temperature.

· Heat a tablespoon of ghee/oil in a wide skillet on high heat.

· Add cumin to splutter and one by one add the ingredients listed above in the order mentioned and stir-fry few minutes each.

· Add the cooked rice. Sprinkle a pinch of sugar and a teaspoon of salt.

· Add chili sauce (optional) at this stage along with scrambled paneer/tofu.

· Stir well for a minute or two. Finish by adding some lemon juice and serve.

· Fragrant fried rice is ready to serve.

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

Kitchen Tip – Lemon Grass: When purchasing lemongrass, look for firm stalks (not soft or rubbery, which means it's too old).

Lower stalk should be pale yellow (almost white) in color, while upper stalks are green (do not purchase if outer leaves are crusty or brown).

Usually lemongrass is sold in groupings of 3-4 stalks, secured with an elastic band. Stalks are approximately 1 foot long (or more).

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