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.

Planning for a breakfast becomes difficult if your folks ask for variety every morning. Now with our hectic schedules, it is a challenge to make interesting dishes which are quick and yet tasty to eat. There are varieties of Dosa to make to meet the demands of variety every day. This Tomato Dosa is a classic from my child hood days. A red bright dosa is a feast for eyes before leaving to college or office. Since tomatoes are abundant summer season try this delicious breakfast/dinner recipe and enjoy. Try along with dosa as light and refreshing mung salad - Kosumbari. It’s a nice refreshing salad which has cucumbers and carrot. Instead of lemon juice, use grated raw mango. Since the mango was sour and sweet, it gave a nice variation to the salad.

Delicious Tomato Dosa

Ingredients:

1 Cup - Raw Rice

4 – Medium Ripe Tomatoes

½ Cup - Grated Fresh coconut

4 - Dried Red Chilies

Salt per taste

Method:

· Wash and soak rice for 2 hrs (overnight is also ok). Keep these ready - Grate coconut and chop tomatoes.

· First grind coconut, Red chilies and tomatoes to fine paste. Then add rice slowly and grind to fine paste.

· Water can be adjusted based on the tomato puree. The batter should be little thin.

· Heat a tawa, apply oil. Take a ladleful of batter and pour in circular movement.

· This will not come out as the regular dosa, where you will pour the batter in the center and then spread clock wise.

· Here you need to first pour little by little around the centre and then make a thin dosa out of it. This has to be really thin so that you get crispy ones.

· Sprinkle oil on top and cover with lid. This dosa needs to be cooked with covered lid and you should not turn it over.

· Simmer and ensure it gets cooked well. Finally you can sprinkle ghee for a tastier Tomato Dosa.

· Serve with Coconut Chutney.

Mung Salad/Kosumbari

Ingredients:

1/4 Cup - Yellow mung dal (soak the dal for 2 hrs & drain the water)

1 - Small cucumber (chopped to small pieces)

1 - Carrot (grated)

1 - Grated raw mango (add according to your taste)/ lemon juice

1 - Green chilly (finely chopped)

Finely chopped cilantro

For Tadka

1 - Green chilly (finely chopped)

1 Tsp – Mustard seeds, Cumin seeds

Pinch of Asafetida (hing)

Oil to tadka

Method:

· Mix the yellow moong dal, cucumber, carrot and mango with some salt and cilantro.

· Now do the Tadka with 1 tsp oil, few mustard seeds, few seeds, a pinch of asafetida (hing) and the chopped green chilly.

· Add the tadka to the sprout mixture and enjoy this refreshing and healthy salad.

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

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