Colder weather means more time indoors. More time indoors for me can only mean ONE thing: Cooking. And lots of it! The last few weeks saw me hover from one ethnic market to another lugging back bagfuls of spices, sauces, condiments and flavourings, amidst baskets of colourful fresh produce. Yes, you could definitely say that the Holidays bring about the creative cook in me. I find myself waking up with my head full of ideas and flavour pairings. Then, a few minutes later, I’m dressed in my warmest layers running off to the store to pick up the items needed for my experiment.

This of course, has got Hubby Dear beaming with pleasure. Our dinners for the past few days have included the exotic flavours of various cuisines, fused together in a style that I deem myself an expert of. Warm velvety curries with hints of hot, sour, salty and sweet tones tease our palate. Vegetables have found new tasty ways to welcome themselves on our table. And soups, oh what can I say about the soups!

As I kid, I always connected soups to the kind of food one has when you’re sick in bed with a pounding headache and a runny nose. Our winter meals, although consisting of richly warm comfort food, somehow failed to include this food group altogether. As a busy working student stuck in the cold Canadian winter devoid of a mother’s culinary touch, I found throwing in a can of beans with some veggies and spices in a pot full of bubbling chicken stock made for a fairly quick, nutritious and decent enough meal. Over the years, my soup repertoire has grown immensely from the sorry state it once was, and now I can’t imagine going a week in the cold months without a bowl or two of soup to comfort me.

This chicken-noodle soup is as simple as it can get. And yet, has the ability to carry flavours as complex as you wish it to. My favourite way to serve this dish is to lay out all the ingredients in individual bowls to enable each of your guests to design their own meal. Add in what you like, as much as you like; and no matter how you do it, there’s no wrong way to enjoy it.

MAKE-YOUR-OWN CHICKEN NOODLE SOUP
Prep time: 15 min | Cooking time: 10 min | Serves: 4

For the Soup:
3 cups chicken stock
1-inch stub of fresh ginger
3 large cloves of garlic, slit halfway through the middle
1 stalk of lemon grass, cut into 2-inch pieces and pounded lightly to release oils
3-4 kaffir lime leaves
2 large fresh red chillies, slit halfway through the middle

For the Chicken:
1 chicken breast, sliced thinly into bite-sized pieces
1 tbsp Soy sauce
1/2 tsp white pepper
1/2 tsp garlic powder
1 tsp pure sesame oil

2 cups boiled rice vermicelli noodles
salt & pepper, to taste

For Garnishing:
1 small red onion, thinly sliced
1 cup diced extra-firm tofu, light sauteed in a bit of oil
1 cup snow peas, sliced at an angle
1 cup bean sprouts
1/2 cup fresh cilantro, roughly chopped
1/2 cup fresh mint, roughly chopped
1/4 cup scallions, finely chopped
1-2 large red chillies, finely chopped
a couple of wedges of fresh lime
hot sauce

Put all the ingredients for the soup into a large pot and let simmer on medium-low heat for 10-15 minutes.

Mix chicken with Soy, white pepper, garlic powder and sesame oil, and saute in a non-stick pan till done.

To serve, divide boiled vermicelli noodles in large bowls, ladle with warm soup, and top with chicken and choice of garnish.

I get quite a few emails referring to a past post of mine, How NOT to Cook Indian food, from people confessing to me their creative and not so creative ways of imitating Indian flavours. As much as I love reading each and every one of them, it makes me want to pull my eyes out when I see how much people actually enjoy Indian food, but yet, how ignorant they are about what actually goes into it. A common misdemeanor is of course, by far, the liberal addition of that yellow powdery substance known commercially as curry powder (say it with me now, YUCK!) to a quick saute of chopped onions and tomatoes.

Curry is undoubtedly one the most popular Indian dishes, and can vary in style, colour and flavour depending on the region and kitchen it comes from. Although I can in no way humanly possible, map out step-by-step recipes for every curry that exists, I will try and share with you a few simple tips that I often use myself to create a lip-smacking bowl of curry with little, or no effort needed whatsoever. As with any classic dish, Indian curries vary in taste, colour and style within regions throughout the country, and every household has a secret family recipe that they claim is the best ever!  

One thing to note here however, is when I mention the word “curry”, I am clearly pointing to a gravy-based dish of either meat or vegetables. To begin with, let’s start by breaking up a curry into its basic components:

Flavour base:I often like to start with deciding the flavour base for my curry. This would be the main ingredient that would dominate the flavour of the curry dish, and could range anywhere from a simple blend of spices to coconut, yoghurt or tomatoes. Deciding on your flavour base before you start to prep ingredients for the cooking will also help you to estimate what spices, meat or vegetables would best compliment it.

Feature ingredient: This would usually be the meat or vegetable that would carry the dish. In many cases, more than one feature ingredient can be used, but be sure to either group items that compliment each other well, or give you a wonderful contrast. Adding peas and carrots to a potato curry would bump up the blandness of the potatoes. But combining squash and sweet potatoes together, might not be such a great idea.

Flavour enhancers:This is undoubtedly my favourite part of the curry, and by far, a highly important one. They can range anywhere from herbs, spices and condiments or sauces. When picking a flavour enhancer, keep in mind that you always want to choose something that would enhance the flavouring of the dish, and not overwhelm it. It’s often best when you get a slight hint of the flavour in the background, giving the other components of the dish enough weightage to bring it out together.

To make a fabulous tasting curry, it’s always best to look at each component separately, and try and combine them together in such a way that they go well with each other. For eg., if I had decided to make a coconut based curry, then I would normally pick fish as my feature ingredient, and ginger, lemon grass, and curry leaves as my flavour enhancers. The sharpness in the ginger and curry leaves would be well balanced with the lemon grass and coconut; and the fish, being much bland in taste, would carry all the flavours fairly well.

To give you an idea of how versatile curries can be, here are three very different recipes that are simple to make and can easily be adapted to suit any kind of taste preference:

Tomato-based curry with yoghurt and whole spices:

Heat oil in a thick-bottomed pan and saute some cardamom, peppercorns, bay leaves, cinnamon stick and cloves, till they begin to sizzle. Add sliced onions and green chillies, and fry for 3-5 minutes on medium-high heat till onions turn pink and tender. Stir in some ginger-garlic paste and saute for another minute or two till it starts to gives out oil. Add red chilli powder, cumin powder, turmeric, coriander powder and garam masala, and fry for a minute. Mix in chopped tomatoes and salt, and cook for a few minutes till tomatoes pulp and releases oil around the sides of the pan. Slowly stir in beaten yogurt forming a smooth gravy base.

This curry base would go extremely well with chicken, paneer, mushrooms, and potatoes. A variation on this recipe can be seen here - Dahiwali Chicken Curry

Coconut-based curry:

Toast dried red chilies, cumin seeds and coriander seeds till fragrant. Grind in a food processor to a fine powder and set aside. Heat oil and saute garlic and curry leaves till fragrant. Add onions and fry for a few minutes till tender and pink. Add ground spices and turmeric, and fry for a few seconds before adding coconut milk.

This curry base would go extremely well with chicken, fish, tofu, and many leafy greens like spinach and bok choy. A variation on this recipe can be seen here - Coconut Chicken Curry

Tomato-based, tangy curry:

Add mustard seeds and curry leaves to warm oil and allow to sizzle. Once they begin to splutter, add sliced onions and fry till lightly browned. Add tomatoes, garlic, chilli powder, turmeric and salt, and cook for 5-6 minutes till tomatoes pulp. Add tamarind extract and stir to blend well. Add water and green chillies, and cook covered for 15-20 minutes.

This curry base would go extremely well with chicken, fish, and almost any vegetable. A variation on this recipe can be seen here - Hot & Sour Chicken Curry

These are just a few guidelines and examples to help you understand the versatility of the Indian cuisine. By all means, trust your instinct and experiment flavours with love with those new to you, and you never know; you may just create a masterpiece!

PINDI CHANA
SPICY CHICKPEAS CURRY
Prep time: 10 min | Cooking time: 20 min | Serves: 2 as a main, 4 as a side 
Special Cooking Equipment: Pressure Cooker

1 cup dried chickpeas, soaked overnight
1 medium onion, finely chopped
1 large tomato, finely chopped
2 green chillies, finely chopped
1 tbsp ginger-garlic paste
1 tbsp tomato paste
1 tsp cumin seeds
1/2 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp amchur powder (dried mango)
1 tsp anardana powder (dried pomegranate seeds)
1/2 tsp garam masala
salt, to taste
2 tbsp cooking oil
fresh coriander leaves, chopped for garnish
water, as needed

Boil pre-soaked chickpeas in enough water in a pressure cooker till soft.

Heat oil in a deep pan and saute cumin seeds till they begin to sizzle. Add in onions, green chillies and ginger-garlic paste, and fry till lightly browned. Stir in salt and spices, and fry for a few seconds.

Add in the chopped tomatoes and tomato paste, and cook for a few minutes to combine well. Add chickpeas and about a cup of water, and let cook on low heat for 8-10 minutes.

Garnish with fresh coriander leaves. Serve warm with Naans, Puris or rice.

My day started with me jumping out of bed realizing that I would be late for a meeting with one of my freelance clients. The leisure morning beauty regime I had planned for myself earlier (read: filing my nails into shape considered somewhat normal and putting on some nail polish) had to be ditched while I settled for a quick shower. The meeting went well, lasted for a couple of hours over large cups of fabulous coffee and never ending bites of warm buttery croissants, and ended with me bagging a couple of new assignments. That was followed by a mad dash home to vacuum and hide all the piled up papers, books and unmentionables under our bed to make the home look invitingly presentable to some last minute guests. dirty dishes where haphazardly shoved into the dish washer, and a sweet aromatic rosemary candle was lit. Amidst all the hoopla of trying to make my world look slightly more normal than it actually was, thoughts of food were attacking my brain cells.

I usually maintain a well stocked fridge, freezer and pantry - enough to whip up a lavish multi course meal without heading for the nearest grocery shelves. But not today. The expected guests were close friends who’d much rather have a simple home cooked meal than be flattered by a flambe of sorts. And I had to admit, I was almost out of breadth and ready to crash when I finally entered the kitchen. It had to be a meal that was quick to prepare and didn’t require much effort from me and of course, had to look grand. The one thing about me that you might have noticed by now is my obsessive need to make the people I feed feel extra special. Most dishes I settle for while entertaining are often a breeze to pull of, but you’d never guess that by looking at the spread. And that’s exactly how I like it to be!

I put out a pack of cut-up chicken to defrost with a plan of making a quick deliciously simple curry. I threw a few cups of fragrant Basmati rice into a pot of water with some aromatic spices for a Pulao, and started to tear up crisp lettuce for a quick tossed salad. Just as the rice started to emit a faint saffron aroma and the curry bubbled under a low simmer, I realized that I was missing a vegetable side dish. I found a large bunch of spinach sitting in my fridge, right after I spotted the basket of potatoes on my counter, and I knew just what I was going to be serving - the perfect accompaniment for the spread I had intended.

ALU PALAK
SAUTEED SPINACH WITH POTATOES
Prep time: 10 min | Cooking time: 15 min | Serves: 2 as a main, 4 as a side

2 large bunches of spinach, chopped
1 large potato, sliced into thin wedges
1 small onion, finely sliced
1 tsp cumin seeds
1 tsp coriander seeds
2-3 large garlic cloves, finely chopped
1/2 tsp red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
2 tbsp light cooking oil
salt, to taste

Heat oil in a deep non-stick wok and saute cumin and coriander seeds with garlic and onions till fragrant. Add in spices and fry for a few seconds.

Throw in potatoes, season with salt and fry for a few minutes till partly done. Add in spinach, and stir fry till it starts to wilt and potatoes are cooked through. Serve warm.

Over the years it has dawned on me that I am perhaps more Malay than Indian when it comes to my food choices. Offer me a generous plate of stir-fried Kangkong and I would forgo the pot of Butter Chicken without so much as a second glance. Well, maybe it’s that easy for me since I never liked Butter Chicken anyway. But a plate of Biryani - now you’ve me getting greedy and highly confused on what to pick!

The main difference I find in the way vegetables are usually cooked in India and Malaysia is the amount of time it takes. Indian vegetables are often cooked to the max - entirely absorbed of all the seasonings and completely cooked through. Which would easily explain why I was never a fan of the dreaded Alu Gobi - who likes a cauliflower all mushy and soft? We recently had a BBQ party where I grilled cauliflower florets marinated in yogurt and spices till they were tender, yet still retained a slight crunch; it was to die for! Malaysian vegetables on the other hand, are often lightly stir- fried. The dish results in a burst of flavours and the veggies maintain their rich colour and crispness.

A couple of days ago I found myself at a gem of an Asian grocery store. This tiny place carried all sorts of Asian greens you could imagine, complete with all the hard-to-substitute fixins’ like Kaffir lime leaves, galangal and garlic chives. I had finally found my candyland. Spending the time there feeling, picking, and smelling the vegetables transported me to my childhood days - those where Mom would often dish out quick Malaysian vegetable dishes that I would actually enjoy eating.

I finally got home two hours later laden with two large bags of fresh produce and another one with a treasure trove of Southeast Asian pantry essentials. From Laksa, Thai curry and Tom Yum pastes to the best curry powder blends my pots have ever touched upon, I now find myself fully equipped! Each time I’ve looked into my pantry the past few days, I come out with a wealth of ideas for my next upcoming meals. And receiving this delightful book in the mail a couple of weeks back has only made it worse! I’ve been churning a wonderful array of fusion dinners for us and Hubby Dear’s waistline is having to bear the brunt of it. Let’s just say that it shouldn’t come as a big surprise to him when I hand him a gym membership as his b’day gift!

CHILLI TOFU WITH BEANS & BOK CHOY
Prep time: 10 min | Cooking time: 20 min | Serves: 4 

1 block of firm tofu, cubed
2 large bunches of bok choy, chopped: green and white parts separated
a big handful of green beans, cut into 1-inch lengths
1 medium onion, finely sliced
1 small tomato, finely chopped
1 tbsp tomato paste
1/2 tsp tamarind concentrate
2-3 large garlic cloves, finely chopped
1/2 tsp red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
2 tbsp light cooking oil
salt, to taste

Heat about 1 tsp of oil in a deep non-stick wok, and fry cubed tofu till slightly golden all over. Set aside.

Add in remaining oil in the pan and saute garlic and onions till soft and lightly browned. Add in spices and fry for a few seconds.

Throw in chopped tomatoes, season with salt and fry for a few minutes. Add in tomato paste and tamarind extract, and continue to fry, breaking up tomatoes till it starts to dry out and give out oil from the sides.

Add in beans and tofu, and stir fry till beans are cooked but still crisp. Add in bok choy, and stir fry till it starts to wilt. Serve warm.

A few days ago I had a wonderful lunch meeting with an editor of a local magazine. Over a slew of emails deciding on what time and day would best suit the both of us, she suggested we meet for Thai food. That’s when I knew I was going to really like her. And the moment she asked for her Tom Yum soup to be extra-spicy, I knew we were going to be best friends! Lunch was delightful, and the conversation we shared over fresh salad rolls, Pad Thai and Fried Bananas with ice cream was simply exceptional. Being the food editor of the magazine, she undoubtedly shared my obsession with all things culinary. We bonded over our favourite childhood snacks (who knew that ketchup on toast with a dash of pepper was not something that only weird ‘ol me enjoyed! I know, I know, it sounds like a hideous combination; but in my defence, I was 14, breaking out in pimples and was going through a phase where anything out of the ordinary was thought to be “in”…), how we usually plan our vacations based on places that are mostly know for their food more than anything else, and our dislike for broccoli! It was going great until she asked me the dreaded question - when and how did I learn to cook?

I can’t even begin to count the amount of times I’ve been faced with that very question. If only I had a penny for each time I was asked, well, I guess I’d have a lot of pennies by now! As far as I can remember, I actually started cooking when I moved out of home for college; the food there sucked, and since I had an inbuilt kitchen in my room, I figured I could at least try and salvage my hunger and save some money in the process. But I wouldn’t be lying if I said that wasn’t really when I learned to cook. My mom didn’t think much of having me and sister learn to cook the real way. Sure, she’d often have us help her at dinner time by setting the table, making the salad, frying puris while she rolled them out splendidly, and of course, doing the dreaded dishes once everyone was fed. There were days during holidays and weekends, when I would spend time talking to her in the kitchen while she prepped meals. In the process I often took note of how she added one ingredient after the other, roasted spices in dry heat to bring out their aroma, and took special care to avoid any extra gravy while layering Biryani. Little did I know that these special sessions we shared would one day be the basis of my career.

Truth be told, I can’t really point an exact time frame in my life when I actually learned to cook. It kind of just happened, maybe it was always there somewhere. In fact, I’m on a constant learning curve. Each day I educate myself with something new - be it how to make the perfect hard-boiled egg without having the shells stick to it, or that soft, delicious naans could actually be made at home in a flash. Without a tandoor. Who knew! What I can tell you honestly though is that the one thing I actually learned to cook was fried egg. My mom decided to teach me so that I could make my own breakfast without her having to leave the laundry halfway to feed me. It wasn’t a fun experience at all. I must’ve had thrown away a couple dozen before I could manage to crack them just right without thrusting my thumb in and breaking the yolk. But it was all for a good cause. How else could I have made myself this delicious Egg Sambal had it not been for that fateful day.

So, now I ask you - when did you learn to cook?

FRIED EGG SAMBAL
Prep time: 10 min | Cooking time: 20 min | Serves: 4 
4 large eggs
1 medium onion, finely sliced
1 large tomato, finely chopped
1 tbsp tomato paste
2-3 large garlic cloves, finely chopped
1/2 tsp red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
3 tbsp light cooking oil
salt & pepper, to taste

Heat about 1 tsp of oil in a non-stick pan (Use one large enough to cook the entire dish, since it makes it much easier to clean up. Personally I prefer using a wok to get perfectly round fried eggs.), and fry egg one after the other seasoned lightly with salt and pepper, adding in more oil if needed. Set aside.

Add in remaining oil in the pan and saute garlic and onions till soft and lightly browned. Add in spices and fry for a few seconds.

Throw in chopped tomatoes, season with salt and fry for a few minutes. Add in tomato paste and continue to fry, breaking up tomatoes till it starts to dry out and give out oil from the sides.

Slowly slide in the fried eggs, and carefully mix them with the tomato mixture to coat, without breaking the egg. Allow to heat through for a few minutes and serve warm.

What is with people who graciously accept your dinner invitation, arrive two hours late without so much as an apology or look of regret on their face, eat merely two bites of the delicious spread you took hours to lay out and declare that they’re just not that hungry! Huh? Wha…?

A few years ago, when I was a newbie in town, I had decided to invite a few people over for a nice dinner so that we could all mingle and get to know each other over mounds of spiked jello shots. The list of invited guests included a few of my colleagues, neighbours, the friendly dude from my dance class and a close friend on mine I’ve known since we were barely in our teens. A weird bunch to bring together no doubt, but I figured that if I ever intended on having a close knit circle of friends to run to over the weekends, then they should at the very least meet each other in person.

I had decided on serving Mexican food. Mainly, because they were such a diverse bunch and I figured that bringing them together over a Taco/Fajita bar laden with fixin’s and over-flowing pitchers of Sangria would definitely lighten everyone’s spirits. And also of course, who doesn’t like Mexican food? I mean, seriously, isn’t it illegal to frown upon it in some parts of the world? Mexico included?

The table was set, plates, glasses and cutlery laid out, and a Mariachi band was serenading away on my second-hand stereo. Slowly, the crowd started to pour in. The music continued to play, folks laughed at each other’s jokes and I couldn’t empty out tortilla chips into the bowls fast enough! It was all going well, until this person made his entrance. He seemed to be in a real bad mood, which made me wonder why he didn’t just call me up and say that he wasn’t able to make it. He sulked in a remote corner all night, nibbling on a handful of chips dipped in about a teaspoon of salsa. Did I mention I actually roasted tomatoes for the first time to make that delicious batch? Needless to say, he hardly even kept a conversation with me - summarizing his answers to my questions in monosyllables. And you’d think he would call me up the next day to apologize, but I’m yet to hear his reasons for his insane behaviour - and it’s been almost seven years now. Not that we’re still in touch though. I somehow find it very hard to maintain my cool with people who show no consideration for others. Which is why I hardly ever cook dinner for them more than once.

When it comes to having friends over, and I mean those people who you really love to spend your time with and not those that you hope to spend some time with - I almost, always, cook whatever they enjoy most. I recently had a close friend over for lunch who is simply smitten by anything Mediterranean! Her love for this eclectic cuisine knows no bounds, and she’s not one to let a good meal pass her by. Since it’s that time of year when I love throw anything on the grill and enjoy a nice lunch outdoors - I wanted to create a cool, calm and simple summer menu, the highlight of which were these deliciously lovely kebabs.

MEDITERRANEAN CHICKEN KEBABS
Prep time: 10 min | Cooking time: 20 min | Makes: 8-10 medium-sized kebabs 

1 lb lean ground chicken
1 medium onion, finely chopped
a handful of fresh parsley, finely chopped
a handful of fresh coriander leaves, finely chopped
2-3 large garlic cloves, finely chopped
1/2 tsp red chilli powder
1 tsp cumin powder
2 tbsp lemon juice
2 tbsp olive oil
1 egg, beaten
2-3 tbsp bread crumbs
salt, to taste

MIX all the ingredients in a large bowl to incorporate well. Form into kebabs and grill till done on both sides.

RECIPE NOTES: To grill in an indoor oven, heat oven to 375 degrees and grill for 20-25 minutes till done, turning once in between.

Today I have for you what I like to call one of my ‘no-recipe recipes’. These are a class of recipes that I often come up with at the spur of the moment - they have no reason, no inspiration. Just a bunch of ingredients thrown together in the hopes of creating something edible. While a few of such of my creations have turned out perfect to go into the trash, many of them have become a family favourite over the years and continue to make their appearances on my dinner table. Most of them are throw-it-all-into-one-pot-and-hope-for-the-best kinda meals, while others are quick assembly ones. But they each have one thing in common: a few starving mouths waiting to be fed.

I remember this one time when I tried cooking spaghetti with some leftover meatball curry, spaghetti bolognese a la Indian, which did not work out much to our liking. Nethier is combining paneer with green curry paste in hopes of creating a Thai-Indo fusion fried rice such a great idea. But I digress, a ravenous tummy = brains cells on holiday! But sometimes, the lack of time, energy and a frighteningly increasing hunger can create the most delicious meal.

Take today for example - I woke up with a strong will to bake. And bake I did! A bunch of sorry looking carrots found its way into my baking pan and turned into the most deliciously moist treat, a perfect pairing for my evening cup of coffee (but that’s a recipe for another day!). Then I slowly crossed off things on my to-do list one after the other. I was on a roll and nothing was going to stop me. Except, of course, my screaming stomach who knows nothing about keeping its cool when hungry. A quick glance at the clock confirmed that I was past my regular lunch time, and I had to act fast! So I did what I could - picked a bunched of that, chopped a few of those, boiled a pot of this, and stir-fried them all together. And might I add, as hideously simple as it sounds - it was a great meal. Or maybe that’s just my tummy talking! 

GARLIC TOFU NOODLES
Prep time: 10 min | Cooking time: 20 min | Serves: 4

3 cups boiled egg noodles
1 large onion, finely sliced
1 cup diced extra-firm tofu
1 cup finely shredded cabbage
2 tbsp finely chopped garlic
1 tbsp Sambal Olek
2 tbsp light soya sauce
2 tbsp light cooking oil
salt, to taste

HEAT oil in a deep non-stick wok and saute onions and garlic, till lightly browned and fragrant. Add in tofu and fry for a few minutes till crisp around the edges. By this time, the onions and garlic should be caramalized and very fragrant.

ADDin the shredded cabbage and Sambal Olek, and stir-fry for a few minutes to combine well. Stir in noodles, sprinkle soya sauce, and stir fry to coat noodles well with the sauce and veggies. Season with salt and serve warm.

I have a morning ritual of sorts that I like to follow, which include setting out a fresh pot of coffee to brew, catching up with my emails, and enjoying breakfast while reading through my favourite blogs. This little routine of mine almost always never changes. Except when something (delightfully!) unexpected happens. Like on Monday morning, for instance.

As I sipped on my last few drops of coffee, I received an email that instantly caught my eye. The subject simply said: The Mom Show, and its contents blew me away. I was asked if I would be available to do a cooking segment on Indian food for one of their upcoming episodes. They wanted me to show a few simple, kid-friendly recipes and discuss the best ways to introduce young kids to Indian food. Sweet! The catch? It would have to be taped the very next day in the afternoon. What could I say? Me, on TV, on The Mom Show, talking about Indian food? You bet I was available! Once things started to take shape (picking out the menu was a breeze!), and the timing and all other necessities confirmed, I set out to take care of another important task - my wardrobe! What followed, was a really looooong day of running from store to store looking for the perfect outfit, which might I had, didn’t quite exist as i had hoped! But whatever, I had a look at the clips after the shoot and think I looked pretty cute yapping away on the best ways to introduce kids to Indian food.

The taping took merely half an hour, but I was at the studio close to over three hours - prepping the food, and watching the taping of other segments being filmed. Needless to say, it was another long day but one I will never forget! By the time I got home, I was exhausted and the strain of the many hours spent shopping, prepping and finally shooting, made me crave for some homemade comfort food. And Dal-Chawal (lentils and rice) was what it just had to be for me! Trust me when I say this - no matter how tired you may be, the mere 10 minutes you’ll spend in prepping for this meal is truly worth it all the way. But why wait for the dreaded day when you feel that even lifting a finger could drive you to your grave? It tastes just as good when you’re your normal happy, active self. I can truly promise you that!

CHANA DAL MASALA
SPICED SPLIT PEA LENTILS
Prep time: 10 min | Cooking time: 20 min | Serves: 4
Special Cooking Equipment: Pressure Cooker

1 cup split pea lentils
1 large onion, finely chopped
1 medium-sized tomato, finely chopped
1-2 green chillies, finely chopped
1 tbsp ginger-garlic paste
1/2 tsp red chili powder
1/4 tsp turmeric
1 tsp coriander powder
1/2 tsp cumin seeds
1/2 tsp fennel seeds
2 tbsp light cooking oil
fresh coriander leaves, chopped for garnish
water, as needed
salt, to taste

HEAT oil in a pressure cooker and saute cumin seeds, fennel seeds, green chillies, and onions till lightly browned and fragrant. Add in spices and ginger-garlic paste, and fry for a few seconds.

ADD in the chopped tomatoes and salt, and cook for a few minutes to combine well. Add lentils, and enough water to cover them. Pressure cook for 15-20 minutes till lentils are soft and done. Stir in more water if you want a much thinner consistency, and let it come to a boil.

GARNISH with fresh coriander leaves, and serve warm with a big bowl of rice.

You know how sometimes, no matter what you do, you get the feeling as if your life is running on repeat mode? Day in and day out, things seem to take on a ridiculously standard routine - you read similar topics in the paper every morning, you watch reruns of the same TV show each day, you drive to same store to shop for the same produce each time, and the worst of all, you eat the same thing for your meals every other day! For the past couple of days, this has been exactly the feeling I find myself going through. No matter how hard I tried, it seemed like my meals were boringly repetitive. The inspiration had disappeared to a remote corner of my creative mind somewhere, and all attempts to revive it had been failing tremendously. That is until Hubby Dear (the sweet caring soul that he is!) decided to whisk me away on a foodie adventure.

We drove down a short distance to the nearby town of Hamilton to visit one of its indoor farmer markets. The ride there was surely scenic, but what took my breath away was the array of fresh, vibrant vegetables! Being the ardent carnivore that I usually am, it was almost surreal to feel my excitement at the sight of rich green broccoli. And I don’t even eat broccoli, no matter how delicious it may look! I was smitten, to say the very least, and within a couple of minutes found myself buzzing around from vendor to vendor picking up a colourful assortment of plump, juicy, fresh produce. Eggplants of different colours, tomatoes of various shapes and sizes, robust bunches of radiant greens, bread, fruits and spices - you name it and I bought it. Bagfuls of it. But the highlight of my shopping would have to be the huge bunch of baby Bok Choy that I picked up for a ridiculously nominal price of a couple of cents. Yes, cents!

Once the veggies were washed, prepped and duly packed in the fridge, I couldn’t wait to plan my week’s menu. Inspiration came flooding back and my mind whizzed with fantastic new recipes waiting to be created and played with. Although I mentally created new flavour combos for all the veggies I had in store, I knew exactly how I wanted to savour the Bok Choy. I went with my classic favourite - simple, quick and satisfying. But I had to pair it up with something that could lift its humble spirit to new heights, and this is what I came up with.

TAMARIND FISH
Prep time: 10 min | Cooking time: 20 min | Serves: 2  

2 large fillets of any white, flaky fish (I used Tilapia), cut into 1-inch cubes
1 medium onion, thinly sliced
1 medium tomato, finely chopped
1 medium green pepper, thinly sliced
1 tsp crushed garlic
1 tsp tamarind concetrate
1/2 tsp mustard seeds
1/2 tsp red chilli powder
1/4 tsp turmeric powder
salt, to taste
2 tbsp light cooking oil

SUATE mustard seeds and sliced onions in hot oil till soft and lightly browned.

ADD in turmeric, chilli powder, salt, chopped tomatoes, garlic and tamarind, and cook until tomatoes pulp and spices have blended in well.

STIR in fish and green peppers, and stir fry on meduim heat till fish is cooked through, making sure not to break fish too much.

SERVE warm.

This is my contribution to Jihva: Tamarind, hosted by Sig of Live to Eat.

Talk about being fashionably late, that too, to your very own event! Would it make it easier for you all to forgive me if I said I was busy celebrating my B’day (which just happened to be yesterday, yet the celebrations began 2 weeks in advance thanks to the ever wonderful Hubby Dear!)? I know, excuses, excuses! But still, I’m here now - with a killer recipe in tow!

I first spotted this book at the airport en route to Delhi many moons ago. The title caught my eye and I made a mental note to pick it up on my way back. Pick it up I did, but somehow never got around to reading it. That is of course until I announced it as the month’s pick for the Cook’s Book Club event. Although I thought it was well written, I was sorry to note that I didn’t quite enjoy it much. The story line started out with a bang, but kind of got a bit predictable for me. Nonetheless, I fell absolutely in love with the colourful characters! Set in an American Indian household, the book touches upon the troubled relationships within a family. And in the midst of it all, there is of course, food. After devastating events take place in her life, Devi, the story’s main character, goes into a trance and begins cooking. She cooks when she’s angry, she cooks when she’s sad, and she cooks when she’s happy. In short, her cooking was her way of communicating how she felt.

While I wouldn’t say I’m as dramatic as Devi when it comes to expressing my feelings, I can’t deny the fact that my cooking has many a time reflected my moods. Like the time I baked four large pizzas because I was feeling artistic and wanted to create a masterpiece, literally! Or when I bake a lusciously rich chocolate cake to give myself a pat on the back. Or even the time when I cooked an extravagant 5-course meal to thank Hubby Dear for a wonderful Valentine gift.

When I look back, I always seem to remember food as something that brought our family together. Whenever we were happy or had any big news to share, food would most definitely become the center of our attention. I remember most of our birthday celebrations not by the gifts we received, but by the feast my Mom made for us. Trips home from college during the summer were often preceded by many telephone calls of planning out the menu for the day I arrived. Most of our weekends were spent entertaining friends and family. I fondly remember my Mom working her way through a lavish meal irrespective of how many guests we were expecting. She would always say that it’s better to have food left over than let your guests leave feeling unfull. It should be noted that unless you eat till you almost drop, my Mom thinks you haven’t yet had enough. And so, it is from her that I have inherited this need to cook for my loved ones, and feed them till I know they can’t be fed anymore.

Take for instance this lovely dish of eggplant. I remembered eating something like it a few years ago at a friend’s home. A bunch of us were getting together for a game night and she made an elaborate meal to kick off the evening. Then, a couple of days ago, we invited a few close friends over for an evening of cards. As I was halfway into the book and still immersed in Devi’s character, I wanted to make a meal reminiscent of game night. That’s how this recipe came into being.

Stay tuned a wonderful line-up of recipes inspired by the book for The Cook’s Book Club event.

BAINGAN PATIALA
STIR-FRIED EGGPLANT WITH SPICES
Prep time: 10 min | Cooking time: 20 min | Serves: 4  

8-10 small round eggplants, quartered
1 medium onion, thinly sliced
2 medium tomatoes, finely chopped
2-3 green chillies, finely chopped
1 tbsp ginger-garlic paste
1/2 tsp cumin seeds
1/2 tsp nigella seeds
1/4 tsp dried mango powder (amchoor)
1/2 tsp red chilli powder
1/4 tsp turmeric powder
salt, to taste
2 tbsp light cooking oil

FRY eggplant pieces in a large non-stick wok till lightly browned. Set aside.

IN the same wok, saute onions with nigella and cumin seeds till soft and fragrant. Add in spices, green chillies and ginger-garlic paste and fry for a few minutes.

STIR in tomatoes and cook on meduim heat till the mixture is almost dry and starts to give out oil from the sides. Mix in fried eggplants, season with salt, and let cook a few minutes till eggplants are done through.

SERVE warm with rice or rotis.