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 scrumptious green methi - fenugreek and peas sabji. The earthy flavor welcomes to eat and easy to make. Fenugreek is mainly used as digestive aid and is ideal for treating sinus, lung congestion, reduces inflammation and fights infection. The seasonal changes affect many and this simple sabji which is frequently used in the preparation of pickles, curry powders and pastes, and is often encountered in the Indian cuisine.

Methi n Mattar Malai Sabji

Ingredients:

1 Cup - Fresh fenugreek leaves (methi)

1 Cup - Fresh peas

½ Cup - Malai /Cream (evaporated milk - unsweetened variety)

2 - Red potatoes - peeled and cubed to bite sized pieces

Oil for sautéing

Salt and turmeric to taste

For Masala – Make a paste

1- Small Red onion or shallot

1 inch - Ginger piece

6 - Green chilies

2 - Cloves

1 inch - Cinnamon stick

1 Tsp - Cumin

¼ Cup - Fresh peas - Grind to smooth consistency by adding half cup of water in a blender

Method:

· Heat oil in a wide skillet.

· Add and sauté the masala paste for 5 minutes on medium heat until the paste starts to turn red

· Now add one after another, first potatoes, then fenugreek leaves and finally peas. Stir-fry until the leaves wilt.

· Add malai (evaporated milk). Stir in salt and turmeric and about 1 cup of water.

· Cover and cook for about 15 minutes on medium heat until potatoes and peas are cooked to tender and the sauce thickens.

· Serve warm with chapatis or naans

Have a very berry dessert in the end…

Very Berry Cream Cups

Ingredients:

8 - Store bought sponge cake dessert cups

3 - Vanilla Pudding snack cups

½ Cup - Whipped topping

¾ Cups - Frozen mixed berries, thawed

½ Cup - any fresh berries

Strawberry syrup (optional)

Method:

· Heat oil in a wide skillet.

· Unwrap dessert cups and toast each side on grill.

· In a bowl, combine the vanilla pudding cups, whipped topping and thawed mixed berries. Stir to combine.

· Spoon berry cream mixture into dessert cups and garnish with fresh berries and strawberry syrup.

Courtesy: Food network

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

Kitchen Tip – Berries are packed with powerful antioxidants. Do not wash berries until you use them. Never soak them.

Rinse and drain well in a colander. Let dry on paper towels or tea towels and use right away.

Strawberries, Raspberries and Blackberries - 1-2 days in the fridge, Blueberries - 3-5 days in the fridge.

For optimum flavour, bring refrigerated berries to room temperature before serving.

Submit feedback to newsletter@mahaganapati.org

with subject line as <Recipe>

Disclaimer: Views of readers/column writers are that of their own and not of the Temple

Vageesh Express