One of the most common questions I am often asked is, “What do I cook for myself when I’m home alone?”With my husband away on regular business trips that takes him across the ocean, it’s not surprising to note that I spend a good chunk of the year eating my meals in solitude. What does surprise most my friends, however, is how well I eat during those times. Sometimes, even better that when I’m entertaining a large group of people. The main reason behind this being that when I’m on my own, I tend to experiment and play around more. I can afford to spend that extra hour in the kitchen examining the curves of a gingerroot, or taking in the aroma of lemon grass, and even, horror to most, make my own fresh blend of spices. I know that I have only myself to please, and without another pair of longing eyes peering at me to set dinner on the table, it makes the ordeal quite bearable.

When I first heard of Jenni Ferrari-Adler’s new book, ‘Alone in the Kitchen with an Eggplant’, I was intrigued. The second I found out it contained essays from a bunch of food writers on the topic of cooking for oneself and dining alone, I knew I had to immediately get myself a copy. And boy, am I glad I did.  

With some of my personal favourite writers like M. K. Fisher, Ann Patchett and Haruki Murakami, this treasure trove of food essays is a welcome relief from the usual array of cookbook tomes we seem to have been flooded with lately. Most stories comprise of the writer’s need to eat simple, comforting food when they’re by themselves, which only proves that no matter how much of a foodie you may be considered, when it comes to choosing your favourites, it’s always the simple that’s most enticing.

The book opens with an introductory chapter from Jenni herself, who co-ordinated and edited the book, and talks about her journey as a student trying to battle the solitude that came with living on her own. She reminded me of the time when I was in college, living far from the comfort and warmth of my mom’s home cooking. Till the time I decided to finally shop for fresh vegetables and try and cook some of it, I mostly survived on toast and scrambled eggs. Not because I didn’t know how to cook, but because, like many of us, I thought cooking a normal meal for myself took too much of an effort, and didn’t quite make sense. 

Some of my favourite stories in this book include Laurie Colwin’s love for the eggplant when dining alone, and Laura Dave’s take on how to cook in a tiny New York apartment. I also truly enjoyed the simple writing of Haruki Murakami, who narrates the funny story of a lonely man making spaghetti for one whole year. And of course, being a big fan, how could I not enjoy M. K. Fisher’s essay on how being a food writer results in her not being invited to most dinner parties.

It’s funny to note that many of the writers, have sometime in their lives detested spending time to cook for them selves. Whether we like it or not, most of us have found ourselves eating, if not cooking a meal alone. You may not enjoy it, but find yourself having to do it. And this book is definitely something I’d recommend if you’re one of those who find it hard to pick up a skillet and turn on the stove. If, however, you do enjoy the solitary meal, I would still encourage you get yourself a copy. If nothing else, it would prove a great read over coffee after dinner.

My heartfelt thanks to Jenni for taking the time out of her busy schedule and let me interview her. And now, without further ado, I’ll let you get to know Jenni on a more personal note:

How did you envision your book to turn out, and have you been pleased with the response?

I couldn’t be happier with the book, the contributors, their essays and recipes, the cover. The publisher has been wonderful. I feel very lucky. The response has been fabulous too. I knew it was an accessible and fun idea but I didn’t necessarily think places like the Washington Post and the LA Times would cover it so that’s been really exciting. The main thing is that it seems to be finding its readers, which is so deeply gratifying. And as an extra-special bonus, I saw someone reading it on the train the other day. He was this twenty-something hipster wearing headphones. I was so excited and kind of jumping around but he was so engrossed he didn’t notice me.  

Apart from many established names from the food writing circuit, we also see fiction and short pieces from writers never known to have written on food. How did you come up with such a vibrant bunch? Was it intentional on your part to not just have food writers included in this book?

I asked writers whose work I admired, writers who I thought would get at the subject in an interesting way. I also asked some of the funniest writers I could think of and I’m very pleased with the amount of hilarity in the book. I wanted food writers to be part, but only part, of the discussion, since cooking and eating is a big aspect of all of our lives. I wanted to assemble an eclectic, boisterous group. The book is meant to be good company for people who like to read about food and people who read to steal glimpses into the lives of others.  

As a graduate student, living alone away from home and most often short of resources, you understand what every night meals can be like. Do you have any words of wisdom to students in similar circumstances who’d rather have the greasy take-out pizza slice instead of a bowl of fresh pasta from their kitchen? 

My second year as a grad student I ordered a lot of steamed chicken and broccoli and added lemon, salt, and Tabasco sauce to it at home. That’s not wisdom, of course, just what I felt like eating. My best suggestion is to try and remember that you would want someone you love to be eating in a somewhat balanced nutritional manner.  

Whether we wish to accept it or not, many of us nowadays find ourselves eating alone, be it at home, or a restaurant. Do you feel dining alone is looked down upon? What would you like your readers to take away from your book? 

I think dining alone is pretty accepted. Remember: Other diners aren’t giving it the amount of thought you are. I just did a whole week of dining alone in some intense restaurants for a magazine article that I hope will be running soon.  

I absolutely loved the part in your introduction when you said that a good meal is like giving yourself a present, and yet many of us shy away from cooking for ourselves. What would you like to say to readers who find themselves staring at the refrigerator night after night, only to walk away from the kitchen without cooking anything? 

We don’t generally give ourselves presents, although the truffled egg toast in Amanda Hesser’s piece would be a nice way to start. Or Nora Ephron’s buttery mashed potatoes to be eaten in bed. Cooking for yourself allows you to be decadent, luxurious, and strange.

What is your fondest memory of dining by yourself?

Once I started working on the project I fully embraced salads with cheese, eaten with chopsticks.  

When was the last time you dined out by yourself? What did you eat?  

Just the other day I accepted a job and took myself out for a celebratory lunch at Osaka, a Japanese restaurant near where I live. Sushi restaurants are very conducive to dining solo. I had the lunch special with vegetable rolls, and toasted myself with green tea. Then I had a piece of tobiko and a piece of tamago.  

You majored as a fiction writer, and have more experience in writing short stories. Has this project changed your view of writing? Can we soon expect to see you dabble in food writing?

I love this question. I’ve always had a weakness for confessional-style writing both in poetry and fiction. And there’s always been a lot of food in my fiction. I plan on doing more food writing and more fiction writing.

Any upcoming projects we can look forward to?

I have a few things on the stove, if you will, but it’s a little too early to talk about.

What do you most often cook for yourself when you’re alone? Care to share the recipe with us?

I now always make black beans according to Jeremy Jackson’s recipe in the book. Lately it’s all about salads and ice cream. Did I say lately? I mean every summer. Here’s a great recipe I just had last night (with friends, to be truthful); it would make a lovely meal for any number.

WATERMELON SALAD

Ingredients:

• red onion
• lime juice
• watermelon
• feta cheese
• flat-leaf parsley
• chopped mint
• pitted black olives

Instructions:

Peel and halve the red onion and cut into half-moons and put in a bowl to steep with the lime juice. Remove the rind and seeds from the watermelon, and cut into triangular chunks. Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint. Tip the onions, along with their pink juices over the salad in the bowl, add the olives, then using your hands toss the salad very gently. 

**I’m modifying these instructions from a Nigella Lawson version of this recipe I just found online.

*(Image courtesy: http://aloneinthekitchen.com/)

For someone who writes and manages a food blog felicitously named, Hooked on Heat, it comes as a surprise to many when I confess that until very recently, say a couple of years ago, I belonged to the clan of folks who shied away from all things spicy. Ironically, it always petrified my Mom how her first-born could ever be averesed to eating spicy food. Being one who can’t swallow a meal that lacks in the redness that can only be born out of the addition of hand-ground chillies, not once did she smile while separating my portion of the daily meal before spicing it up for the rest of the family.

As the years passed, I began to discover my taste preferance and my spice level tolerance grew along with it. So much so, that it surprised my Mom a few days ago, how much heat I can actually tolerate when it comes to my favourite foods. Malay food, obviously being one of them. Like two long lost best friends, Mom and I have been spending lots of time bonding in the kitchen over gossip and spice bottles. She, imparting her wisdom and showing me the tricks of the trade, and me, trying to grasp as much information as I can during the six short weeks that she’s here. And amidst it all, Hubby Dear has been his most happiest with the wide spread Malay dishes that Mom lays on the dinner table with such ease.

A few days ago, much to her delight, she discovered a jar of Sambal Olek in my fridge, which only motivated her more to enter the kitchen and whip something up. Over a discussion of what we could try next, I thought of a dish that I chanced upon a few years ago on our trip to Malaysia. Whenever I find a recipe that works for me, I know that it can only get better from there. Whether it’s one concocted from my very own imagination, a desperate attempt to imitate something I happened to come across that just took my breath away, or one that a close friend solemnly swears by, I know that if I like it on my first try, then there won’t be any looking back. It took me only a few seconds before I could describe what I had in mind, and Mom was set to get to work.

The verdict, I licked my plate clean, and now have another favourite to add to my repertoire!

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What can I say. I caved. I didn’t want to. But I did.

Growing up, I remember spending most of my vacation time in the summers pouring over mouth-wateringly tempting photographs of intricately designed cakes, cookies and other baked goodies. My mom had (or must I say, still does) this tendency to pick up wonderfully photographed cookbooks cramped with an even more delicious assortment of recipes. It’s no wonder where I’ve caught the bug from.

One look at the many overstocked shelves throughout my home will give you a slight idea of my fixation to them. Heck, who am I kidding! I have cookbooks peeping out from my pantry shelves, kitchen cabinets, on top of the fridge, and not to mention a few prized possessions that I deem only fit to snuggle on my bedside table. Yes, it’s shameful I know. I’m addicted. Hi, I’m Meena, and I’m a cookbook addict. There, I said it. Now hopefully, we can all get on with our very normal or some not-so-normal lives!

Coming back to my Mom. I must say her favourites to collect included books on baking. And unlike me, who mostly drool over pages and pages of food talk, she actually dons her apron and puts those words into action. It’s no surprise then to point out that she bakes some of the best cakes I know. And not one to let Mr. Opportunity walk past my door without so much as grabing him with both arms and giving him a tight hug, I decided to learn a few tricks from her while she’s here visiting me.

It’s been good so far. The food comes out from the kitchen faster than I can request them, and I find myself ravishing every spoonful with such passion. But the baking, oh the baking! I always thought of myself as not-a-baker. But she’s adamant on making me one. She’s even intent on getting me my very own stand mixer. So now I’ll have no excuse for not trying out those wonderful holiday cookie recipes I set aside since two years ago.

What can I say? I caved. And I’m adamant to succeed.

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It’s often believed that no Indian meal is complete without a good helping of tangy chutney and a touch of spicy pickle on the side. Delicately spiced, these Indian condiments range in taste, texture and colour to suit every palate, be it hot, sour, salty or sweet. Since chutneys and pickles hold a very prominent place on every Indian thali, a large round steel tray traditional used to serve a selection of different dishes, including rice, lentils, vegetables, rotis and a sweet dish, I couldn’t help but dedicate a section to its own individuality.

Pickles

Unlike the classic dill pickle found in almost every refrigerator in every home in North America, Indian pickles are fiery hot condiments that are often eaten in minute quantities. They can be seen as preserves, with salt being the most common preservative and can be stored up to many months. While most Indian pickles tend to be sour, you can also find a good range in the sweet varieties. Earlier pickles were most commonly made from mangoes that are available in abundance throughout, but now one can easily find a jar of pickle of any vegetable desired, or even a combination of them.

Most pickles are made by sun drying the fruits and vegetables, and then storing them in a jar of salt over a period of time. Mixed in oil and spices and they are then flavoured, some even simmered for hours. Over the hot summer months, it’s very common to find a family gathered out on the patios or terraces, sitting in a circle preparing the ingredients for pickling, while at the same time sharing in idle gossip. Each family prides in its own secret recipe passed on from generations, making this a family event to look forward to. 

Chutneys

Chutneys can be classified in two basic categories. The fresh chutneys, those that are blended with fresh ingredients and spices, and require no cooking whatsoever, and the cooked chutneys, that are simmered over a low heat till all the flavours are blended well. While chutneys are enjoyed and eaten in almost every home throughout the country, it is as diverse in its flavour as the number of hands that make it everyday.

Some of the most popular chutneys include:

Coconut Chutney: A favourite accompaniment to the spicy Masala Dosa, this fresh chutney is made by blending freshly grated coconut with generous amounts of green chillies, fresh ginger, curry leaves, Urad dal and mustard seeds.

Tomato Chutney: This refreshingly sweet chutney is made by slowing cooking fresh tomatoes with an added flavour of curry leaves, ginger and spices. Eaten hot or cold it brings a wonderful additional dose of flavour to any simple meal. 

Tamarind Chutney:A slow simmering chutney of tamarind pulp, jaggery (unrefined sugar) and a mix of spices, this tangy chutney is always a welcome companion to many Indian snacks. It is a wonderful blend of sweet and sour flavours with a hint of spice and adds that much needed zing to many popular street foods. 

Mango Chutney:This chutney is easily made by sautéing diced mangoes with an array of different spices and lemon juice. As much as it is enjoyed with a traditional Indian meal, it also serves as a great topping for any regular sandwich.  

Onion Chutney:A personal favourite, onion chutney is a quick two-step process. First, sliced onions are sautéed in a skillet with red chillies. Then, once cooled, it is blended to a touch of tamarind and sugar to a smooth fine paste. A perfect blend of spicy, sweet and sour, this delicious relish is good enough to enjoy on its own.

Previous installments of the Indian 101 series:

- Intro to Indian
- Part 1: Know your Spice
- Part 2: A Lesson in Lentils

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It’s been a gruelling past few weeks, what with the weather beckoning for a camping trip, a few outdoor BBQs, and not to mention a long lazy soak in the sun. Add to that a bunch of deadlines and tons of pending emails to take care of, and you’ll have me absconding from the face of this blog!

As much as I’ve away from posting anything on this site, I did however manage to rescue a few souls from the brink of disaster. Yes, thank you, and you’re most welcome. I’ll be looking out for my much deserved cheque in the mail! (Well, what can I say, I had to give it one last try!)

Here is an email I received a few weeks ago that got me thinking, testing and dreaming recipes. Until last night, when I finally saw the table clearly laid out in mind waiting for hungry mouths to dig in, I was seeing ginger, garlic and onions everywhere! I tell you people, the things I do for the love of cooking!

Dear Meena,

I have a co-worker from India who is Jain. I’d like to invite him and his wife to dinner one of these days. Now the problem is I have no idea how to make anything without onion, ginger, potato etc! They are very strict about their food. Help! I want to serve at least three entrees and rice and/or roti. Can you give me suggestions and/or recipes?

- Confused Cook

Dear Confused Cook,

Truth be told, I’ve never attempted to cook Jain food, much less ever had a chance to eat it. So the scary thought of creating a menu for you without any ginger, garlic and onions, without which my kitchen would seem barren and in need of a desperate makeover, turned me into a mad woman that surprised even sweet little Hubby Dear. Ever little thing I cooked and ate over the past few days was scrutinized in hopes of finding a way to recreate it without the bare essentials of my cooking. But as they say, prespiration gives way to perfection (I can swear I heard that somewhere!), and I’m happy to note that your very first Jain dinner party will soon take shape.

- Meena

The menu I designed for this dinner includes the classic favourites like Pulao, Dal, and Rotis. The vegetable dishes I’ve picked for this menu are either traditionally cooked without onions and garlic, or can easily be made without them, without comprimising much on flavour.

• Dal: Cook your choice of Dal in the normal way, omitting the addition of onions, ginger and garlic. Garnish with fresh coriander leaves.
• Kadhi-Pakodi: This wonderful dish, prepared from yoghurt and gram flour is a personal favourite of mine. While in most cases onions are used in the end as a tempering with dried chillies, it can easily be avoided to accomodate a Jain diet. Bring a mixture of 2 tbsp gram flour, I cup yoghurt and 2 cups water to a boil, stirring occasionally to avoid forming lumps. Season with salt, turmeric and chili powder. Add in pakodas made with vegetables of choice, and stir in a tempering of cumin seeds, dried red chillies and a pinch of dried fenugreek leaves for added flavour.
• Paneer Tak-a-tak: recipe follows
• Dahi Bhindi: Follow the recipe avoiding the addition of onions and ginger powder.
• Fried Baingan
• Peas Pulao: Again, omit the addition of onions.
• Plain Rotis and/or Puris

Add in a Raita, salad and Papad, and there you have it CC, a wonderful, Jain accomodated hearty meal! For dessert I suggest the usual favourites, kheer, gulab jamun or halwa.

Do you have any trouble planning a menu or fixing a meal? I’m only a few lines away…

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When I started out to try and impart what I know of Indian cooking, I had a few things in mind that I knew I just had to talk about. I did not want to make this series all about the simplicity in the recipes, but instead, I wanted to discuss the essence of Indian food right from the basics. When one thinks of Indian food, the first few things that come to mind definitely include spice, curries, and Butter Chicken. While these may somewhat play key roles when introducing someone to Indian cuisine, its hard to leave out the other factors that contribute to the rising popularity of Indian food.Picking up from where I last left off with an introduction to the most basic spices found in almost every Indian home, let me go a step further and bring you into the whole new wonderful world of lentils. Lentils, or Dal, as they are most often known in the Indian menu, are a staple at almost every Indian meal. Ranging from the most basic cooking method of simply boiling it with a dash of salt and adding a robust tempering right before serving, to a more tedious method of sautéing it various spices and vegetables, lentils have come a long from where we first knew it to be.

Lentils are basically legumes and have somewhat of a rich nutty flavour. They are usually sold pre-packaged in bags or boxes, but can also be bought in bulk. When shopping for lentils, it is most important to note how much of an effort you are actually willing to spend in their cooking process. When storing lentils, it is best to keep them in large air-tight containers in a cool spot. Right next to where you store your pasta, is probably also the best spot to display your lentil collection.

Lentils come in varied sizes, shapes and colours, each equipped with its own distinct flavour and commendable cooking times. Many of them cooked be cooked in similar ways, but don’t let the difference in tastes of each of them surprise you. That’s what’s so special about including Dals in your meal plans. Not much of an effort where the cooking is concerned, and yet you can have variety in your meals simply by alternating the kinds of lentils you use.

Some of the most common lentils are:

MASOOR (red lentils): The red split Masoor lentils are most commonly used in many homes. They take the shortest time to cook and require no pre-soaking whatsoever. This type of lentils is usually found in everyday meals and make a quick go-to dish when you’re running short of time.

TOOR/ARHAR (yellow lentils): The Toor Dal, is dull yellow in colour and is most often the base for many South Indian specialities like Sambhar. They need to soak for a few hours before cooking, and take longer to boil down to a soft edible center. A quick way to overcome the long cooking process would be to use a pressure cooker. On the contrary, they are perfect for a slow cooker if you’re in need to let a meal do its own thing while you go about your own.

CHANA (split-pea lentils): The Chana Dal, or split-pea lentils have a deep yellow colour and look like the halves of a chick-pea, only in a smaller size. They take the longest to cook and are extremely compatible with both, the pressure cooker as well as a slow cooker. They often take center stage in special dishes, and are a favourite to serve at dinner parties.

MOONG (green lentils): Being green in colour and taking the shape of tiny bean is probably what sets this Dal apart from its various counterparts. The Moong Dal is rarely used in preparing everyday meals, but gets its fame as the star of a widely loved dessert call Moong Dal Halwa.

An everyday Indian meal usually comprises of some rice, a few Rotis, a Dal and a vegetable, accompanied with some yogurt, pickle and a light salad. When you’re in no mood to go the whole mile, Dals are best enjoyed with simply rice and a dash of pickle. In many Indian households, a different Dal is cooked each day, accompanied with a complimenting vegetable. Dals are also used in many non-vegetarian preparations, the most popular known being the Dhansak. A gift from the Parsis, Dhansak is a slow cooked stew of meat, vegetables and lentils, all simmering in rich, robust spicy flavours.

With its chockfull of proteins, lentils are great addition to a vegetarian diet. Add a handful to your stews and soups for that extra burst of nutrition. Lentils can easily take on varied flavours and add richness to your daily meals. So go ahead, and give it a try.

Previous installments of the Indian 101 series:

- Intro to Indian
- Part 1: Know your Spice

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Since I’ve been buried in deadlines the past week, writing and researching for some of my upcoming freelance assignments, I had the priveledge of spending many long hours at the bookstore amidst some of the best collections of cookbooks. Don’t you just love it when you can grab your favourite cup of coffee, and comfortably settle yourself on a cozy plush leather chair in the cookbook section of a huge store? Yea, me too, and that’s just why I plan of spending many more days there. I figure even if I don’t actually get any work done, I could at least read about food to my heart’s content.While on the topic of simplifying Indian food, something I was working to write on, I decided to go on a little hunt and see what I could find. Shockingly, the results were appalling! I picked up a few books, most that looked very promising, and began skimming through some of the most popular recipes, that the authors, no doubt tried their best to recreate as quick and simple as possible. While many made good sense to me, I was horrified by what a few others instructed. So, as I sat myself and began taking notes, I decided to make my own list of do’s/dont’s, more on the dont’s actually, of what NOT to do when making an Indian dish.

Here is what I came up with:

1. In no case, and I mean NO case, should you add ketchup while making curry. If you’re short of time for chopping tomatoes, run them through a food processor to puree. If that’s still not an option, then please, at least use canned tomato paste. But DO NOT use ketchup! That just won’t work. I can only begin to imagine the taste it would give to your so-called curry!
2. Whatever people may like to think, curry powder is not really a solution to making a quick curry. Infact, until and unless it’s a blend from a given Indian locale, like say, Madras curry powder, or Malabar curry powder, then it probably won’t and can’t even taste anything close to the Chicken Curry you ravished for dinner at the nearby Indian restaurant. The pale yellow curry powder found on the shelves of many grocery stores hardly taste anything like the real deal. For a quick solution, make sure you have the 5 most basic spices at hand - red chilli powder, coriander powder, turmeric, garam masala and cumin powder. When you have less time to spare, just add about half a teaspoon of each of them, adjusting the chilli powder to your taste of course, before stirring in the yoghurt. I promise you, you won’t regret it.
3. No matter what happens, DO NOT add flour to thicken your gravy. Stir in some yoghurt, or better still, a tablespoon or two of cashew/almond paste/powder. The results will be delicious, without being lumpy and looking a mess.

I really do hope this helps in bringing people a step closer to understanding the basic of Indian cooking. I will try and touch upon similar subjects through my Indian 101 series, and can only hope that Indian food will be percieved as something that one can easily whip up on a normal week night.

On that note, I leave you with this quick recipe, something I whipped up for dinner last night after the long ride home in the rain. For a pea lover like, it’s a wonderful treat. And even better is how simple it turns out.

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When it comes to entertaining, I prefer to have my invitations sent out well in advance. While that buys me much time to plan a menu and work out the finer details of the evening, it also gives me enough of time to prepare for those expected to attend. And by that I don’t certainly mean that I spend a good chunk of the coming days rehearsing a jig for them. No, nothing like that, I prefer my guests to entertain themselves without having me burst into a spell of break dance. What I do mean, however, is that it gives me ample time to clear up the house.Since I’m someone who could easily let the pile of dirty laundry grow till we literally (literally, like Hubby Dear waking me up a few mornings ago at the shock of not having any clean shirts left to wear to work. Thank goodness for a semi-casual work environment where a golf t-shirt is seen as no reason to question!) run out of clean clothes, or let the vacuum cleaner sit snugly in the corner gathering dust, or let the endless magazines I subscribe to grow into an unbelieveable pile, much like the leaning tower of Piza, er I mean, paper.

Yea, so I guess you’re kinda getting where I’m hinting at. I hate to admit it, but as much as I would prefer otherwise, I hate to have last minute guests. Even worse are those who think it’s so much fun to drop me a surprise visit. I always wonder if they’re the ones surprised by how much clutter one can accumulate with just a weeks subricption of magazines and newspapers. But don’t get horrified. It’s not as bad are you imagine it. I DO NOT live amidst bits of paper scattered throughout the house (I swear Mom, I clean, there are really not that many papers lying around!), neither do I have to wade my way through the different rooms by tripping over things.

For the most part, my floors are carpetted and clear. The main problem lies in, or rather on, my table-tops. With all my writing assigments, I find myself constantly rummaging through books and magazines for both, research and inspiration. My coffee table, and part of my dining table are filled with my current favourites and articles that I want to keep close at hand. Then comes the endless cookbooks I love to collect, which get shoved from one room to another as I read them, due to lack of book shelf space. (Yes, I’ve actually added a book shelf to my birthday list for Hubby Dear. What? Don’t tell me you don’t have a list!) And finally, my notebooks. I can’t even begin to count to the number of notebooks, pads and pieces of paper I’ve scribbled on since I started this blog. It’s rare, if ever, I finish one notebook before I start a new one. The reason for me having so many of them is that part way through, I always seem to misplace one, start a new one, misplace that, start another one, only to find the first one in some remote corner of my study! So yea, it’s not that I dislike having people over, it’s just that I prefer to have the time to clean up a bit so as not to drive them away!

Anyways, coming back to why I started all this rambing in the first place. The first time I had Hubby Dear over at my place for dinner, I had to admit it, but he was one of those, “I’m in the neighbourhood and I think it’ll be awesome if I drop by for some dinner cooked by you!“. We had just started seeing each other a few months ago. He was in town on some work, and thought that instead of meeting up somewhere, it would be great if I could cook him up a meal. Now, mind you, this was a time where I didn’t feel much at home in the kitchen. I was used to cooking, yes, but had never cooked for anyone. Other than my Dad and best friends, and truth be told, I didn’t really care what they thought of my newly acquired talent. But Hubby Dear, now this was BIG! This guy actually wanted me to cook for him, and that meant he had no idea what he was getting into.

Due to the last minute bombshell that fell on me, I had no choice but to say yes, and curse myself later. There was no time to shop, whatever I was going to make had to come from what I already had in my kitchen. Being a student, with almost empty pockets at the time, didn’t allow me to have an overstocked pantry. All I found, that I actually thought I could use, was a can of chickpeas. Perfect! Chickpeas is one of the simplest and quickest things to cook. And seasoned with the perfect spice blend, they were undoubtedly delicious as well. With limited time left before he rang the door bell, I started to get to work. As I quickly chopped and stirred, much calm and collected than I was a few minutes ago, I went into my spice rack to pick out my most trusted ally, the Chana Masala powder. And lo and behold, like all tests of fate that take place around the same time, I was out of it! Today, that would not be any cause for panic, but a few years ago when I had not yet experienced much of my culinary capabilities, I was in for a disaster. But he was on his way, and I no choice but to improvise.

Three years later, we’ve just celebrated our second wedding anniversary a week ago. So you could say the dinner didn’t turn too bad. And wonder of wonders, he still loves my Chana Masala!

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Every now and then I emails from readers requesting me for a particular recipe. Some I’m quite familiar with and readily try and post about. Then are those requests of dishes that for the life of me, I had no idea even existed. I especially love these email where I get a chance to learn about something new. And then there are a few mails wherein I’m asked to help plan a party, with a fully designed menu. Now these are mails that I especially enjoy! That’s not to say that I don’t appreciate those lovely thank you notes I get from fabulous readers who’ve tried my recipes and taken the time to send me feedback. You all have a special place in my heart, so keep ‘em coming folks! And just in case you have this silly notion that I don’t value what you have to say since I haven’t responded to your email/comment, then please don’t think that way. All I can say is that it’s hard for me to juggle all the things I tend to do at the same time. Most times I have more on my plate than I can conviniently handle, due to which I have to miss out on responding to your lovely words.Now, getting back to those emails on menu planning, yes, I just love those! Part of the excitement must come from my obessively complusive behaviour to always host the perfect party, and the rest I’m sure derives itself from my need to entertain on a regular basis. Yes, as Hubby Dear has time and again stated, I have a disease. And the only way to live with it is to accept the fact that I need to have frends and family over on a regular basis who I can feed and smother with goodies from my kitchen.

One such request arrived a few days ago from a regular reader of mine. This young lady always has something smart to discuss on food, and I’ve always enjoyed the conversations that we cultivated through our web correspondence. So I was highly surprised to see this frantic email from her sitting in my inbox:

Dear Meena,

Me and my girlfriends get together every month for our Book Club Meeting. Each month, the selected host designs a meal inspired by the book we are currently reading. This month, the task of hosting the dinner has come on me. We have been reading Kiran Desai’s Inheritance of Loss, and I’d really love to serve a simple meal of everyday Indian food that you would serve to family and friends on a regular basis. While I’m used to making the customary party food like Butter Chicken and Chicken Tikka, this time I wanted to go for something more wholesome and comforting. I’ve promised the girls a meal they’ll remember forever and now I’m practically kicking myself for doing that. The meeting is in a week’s time, and I have no clue where to begin. HELP!

- Distressed over Dinner

Dear Distressed over Dinner,

I know sometimes cooking a simple meal for friends may seem appalling. No matter how hard we try, we always seem to go a bit overboard when entertaining our dearest friends. Maybe it’s the desire to impress them and keep them coming for more. Or maybe it’s our need to show a little flair and style that’s easily missed in our everday meals. But that surely doesn’t mean that we have to torture ourselves over the stove, cooking a 3-course meal. Sometimes, the simplest food can also be the best and most appreciated. I’ve designed for you a menu which I think would simply floor your guests. Each dish is simple to prepare and a delight to eat. Trust me, lay all this out on the table and watch them lick their fingers. And I promise, the next time you host a party, they’ll surely want to be a part of it.

- Meena

The menu I’ve designed for this Book Club Meeting consists some of the classic favourites of every Indian home. The preparation methods are simple, cooking times are quick, and most if not all of them can easily be done a few days ahead of time. I’d suggest leaving the rice for the very last minute to ensure a wonderful aroma to fill your home, but of course, you could always have it ready before hand and re-heat in the microwave.

• Dahiwali Chicken Curry
• Methi Egg Curry (recipe follows)
• Dahi Bhindi
• Matar Pulao
• Alu Fry

There you go DD, hope your friends will love this one! I would definitely go very light on appetizers, maybe just chips and dips, since you’ll want to save enough of space for the main meal. For dessert I’d suggest a tub of traditional Indian ice cream called Kulfi, which can be easily picked up at any Indian grocery store, and from what I recently noticed, many of our regular ones as well.

Anyone else out there need help planning a fabulous Indo-inspired meal? Well then, what are you waiting for, drop me a line!

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As I sat through my umpteenth screening of the esteemed love triangle, I felt a sudden pang hit me. No, I could swear it wasn’t butterflies in my stomach as Shahrukh and Kajol romanced around trees. It was something much greater, much more dignified. A quick glance at the clock, and my fears were confirmed. Yes, hunger pangs, that’s what they were! But I was too into the better half of the movie to trot into the kitchen and make myself a bite. Then, like any miracle that never fails to take your breath away, I heard the all-too-famous tune crop up in the background. Yes! The two love birds were about to break into a song-and-dance number. Thank goodness for good ‘ol Bollywood movies where love is not love until the fat lady (or in Bollywood’s case, anyone) sings!

Okay then, so I had myself five minutes to fix me up a meal or worse yet, work through one, considering how long it would take the two to declare their love through sweet melody. With only a few minutes to spare, I had to pace myself well. Whatever I was going to do had to be fast, and with the use of as limited ingredients as possible. A quick peek into my fridge and I knew just what I wanted! It was perfect. I was sure I could wing it. I would do the chopping as the fish sat in a quick marinade. Then I would let it rest and do it’s own thing until the next song, which as per my calculation, should come up in the next ten minutes. Perfect. Just perfect.

Speaking of perfection, this Malay-inspired fish curry is definitely one of my favourites. So much so, that it was sure to be on the menu when ever I would come home for the holidays during my days in college. With just a few ingredients, and even lesser of an effort, it’s amazing how wonderfully delicious this dish is. Trust me, you’ll want to make extra since no one, and I mean NO ONE, can resist asking for seconds!

Coming back to the meal at stake, just as expected, I was about to sprint back into the kitchen after 10 minutes and continue with the cooking process. Another movie break while it simmered, and by the time Shahrukh broke into another jig, I served myself a big bowl. Now, who ever said multi-tasking was hard to achieve, definitely never tried it my way!

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