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.

Enjoy this colorful “Kashmiri Dum Aloo” together with “Mango Chaat”. The burst of flavors are so refreshing, and this is a dish that is so easy to make. It is a perfect as a snack or for brunch.

Kashmiri Dum Aloo

Ingredients:

5 potatoes

2 tsp - Deghi mirch

2 tsp – Saunf powder

½ tsp – Garam masala

2 to 3 Lavang

2 - Badi elaichi

1 - Small stick dalchini

1 -Choti elaichi

Oil

Salt as per taste

For Garnish

Few springs of cilantro – finely chopped to garnish

Lemon/Lime juice to sprinkle

Method:

· Boil and peel the potatoes leave them to cool at room temperature.

· Make small holes in boiled potatoes with the help of a fork from all sides.

· Heat oil in the kadai and deep fry these boiled potatoes on a low flame so that they get fried inside also.

· Sprinkle a hand full of water over these potatoes while in oil only and when they have become red.

· Take out potatoes in a dry dish.

· Take another pan with lid and put oil for cooking.

· When hot put laung, badi elaichi, dalchini, choti elaichi and let fry till the sweet aroma comes out.

· When done put deghi mirch and put a mug of water immediately otherwise the curry would become black.

· Now put rest of the masalas in this curry and bring to boil for 5 mins.

· Put the fried potatoes in this curry and cover the pan with a tight lid.

· Simmer for 1 hr. and keep on checking in between so that water does not dry.

· Replace from heat when the gravy has becomes thick and oil has come up.

· Ready to serve.

Mango Chaat

Ingredients:

2 – Chopped Ripe Mangos (vary quantity as required)

1 Cup – roasted chopped peanuts

1 Cup – Chopped Cucumber

1 Cup – Black grapes or any other fruits of liking

½ Cup – Chopped fine green onions

1 Tsp – Chaat masala

For Garnish

Lime juice and reserve some green onions cut lengthwise

Method:

· Combine all in serving bowl. Add a green chili for heat if heat is preferred and add little salt.

· Sprinkle some lime juice. Adjust seasonings to taste.

· Set aside for about 20 mins for flavors to combine well.

· Just before serving, sprinkle some Chaat masala

The Margazhi Maassam – the Tamil month is of great importance because Lord Krishna says in the Bhagavad Gita that he is Margazhi among the twelve months. Temples throughout Tamilnadu will be opened very early – usually Brahma Muhurtha is considered to be best time to perform poojas (4am – 6am) and is supposed to be sacred from all aspect. Thus it's rendered to the God himself in aim of attaining prosperity and blessings, hoping god showers with all good luck. After pooja most of the temples will offer to the devotees this pleasing and easy digestible food as prasadam called “Kicharee”. Even Ayurveda recommends this delicacy to be eaten regularly which balances all the three doshas (Vata, Pitta and Kapha). Kicharee is a wonderfully balancing meal that is suitable for all body types. It is very light to digest and is very nourishing. Enjoy this warm comforting food for the month ‘Kicharee’!

Mooga Gaathi- with Sprouted Mung Beans

Ingredients:

4 Cups - Sprouted Mung beans

2 Tbsp- Fresh coconut gratings

Small piece - Nutmeg

3 - Cloves

1 tsp - Coriander seeds

¼ tsp - Black Peppercorn

2 - Dried red chilies

¼ tsp - Turmeric

Salt as per taste

For Tadka

1 Tbsp - Ghee or oil

Few curry leaves

¼ tsp each - cumin, mustard seeds and asafetida

Method:

Preparation for Pesarattu

· Place a wide pot on stove-top and heat.

· Add and dry-roast the nutmeg, cloves, coriander seeds, black pepper and dried red chilies to fragrance.

· Remove them to a mixer. Add fresh coconut and grind to smooth paste. For easy blending, add about half cup water.

· In the same pot, take sprouted moong beans. Add about 2 to 3 cups of water and stir in salt. Cover and cook.

· When moong beans reach required level of tenderness, add the ground-spice paste, tamarind and turmeric. Mix well and simmer on medium heat.

· While the moong is simmering, do the Tadka.

· In a small skillet, heat oil until a curry leaf tossed in it sizzles. Add and toast curry leaves to pale gold.

· Next goes the cumin, mustard seeds and asafetida. Wait for the mustard seeds to splutter.

· Immediately add the skillet contents to simmering Mung beans.

· Mix, reduce heat and simmer for another five to ten minutes to blend the flavors.

· Serve as snack or spoon into a small bowl and enjoy with rice or chapattis.

Banana Biscuits

Ingredients:

1 Cup - Maida (or all-purpose flour)

1 Ripe banana

2 Tbsp - Sugar

A pinch - Salt

1 Tbsp - Melted ghee

¼ tsp - Cardamom powder

Oil to deep-fry

Method:

· Blend or mash banana and sugar to smooth consistency. Add to flour.

· Stir in cardamom and ghee. Mix to prepare tight dough. Rest for an hour.

· Divide the dough to lemon sized rounds and roll out each round to a thin circle.

· Cut to squares and deep-fry to gold. Regular chapatti style pressing yields soft and chewy biscuits.

· For crispy and crunchy biscuits, press out the dough to thin.

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

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