CuisineCuisine.com's Blogorama !

A for Aachaar! Spice up your summer, try an Indian Pickle!

podcast@cuisinecuisine.com (Medini Pradhan) — Thu, 24 May 2012 09:39:36 PDT

AACHAAR

Ever try an Indian pickle? Aloo Parathas with fresh mango pickle is one of my favorite combinations. To most Americans, a pickled cucumber comes to mind. As an Indian, the variety of pickles is mind boggling. Everything from chiles to shrimp to pork, can be pickled in India. Made mostly during the summer in India, they are a spicy and a delightful addition to any Indian meal. One has to get acquainted with the strong flavors of most Indian pickles as the strong taste of fenugreek, ground mustard seeds and asafoetida take some getting used to, along with the spiciness that comes from the red chile powder.

According to the dictionary definition a PICKLE is a solution of brine or vinegar, often spiced, for preserving and flavoring food.

What are Indian Pickles made of ???

Fresh vegetables and fruits, like carrots, mango, lime and green chilies are the most commonly used ingredients. Mom's, aunties and neighbors in India eagerly await summer and the arrival of the green raw mangoes to make their version of the Mango pickle.

Some regions in India like Goa, also specialize in pickling meats and fish.

The most common Indian pickles are made from mango and lime. Others include cauliflower, carrot, radish, tomato, onion, pumpkin, palm heart, lotus stem, rose petals, ginger, Indian gooseberry (amla), garlic, green or red chili peppers, kohlrabi, gunda (cordia), kerda, zimikand (purple yam), karonda, karela (bitter melon), jackfruit, mushroom, eggplant, cucumber, and turnip.

Traditional Serving Bowls for Indian Pickles

Regional differences are mostly seen in a common Mango pickle. Taste a mango pickle from South India and one made in North India and you will see they look and taste very different. In the southern states, sesame oil is preferred, while mustard oil is preferred in northern states for making pickles.

Some of the brands of pickles to look for are "Pataks", "Bedekar Pickles" "Mother's" and "Nirav pickles". So the next time you are in an Indian grocery store pick one up. My suggestion try a sweet and spicy variety to start with.

5 Homemade Indian masks to get ready for summer!

podcast@cuisinecuisine.com (Medini Pradhan) — Mon, 21 May 2012 10:30:07 PDT

I grew up pampering my skin with mom's home made masks using chick pea flour, yogurt, lemon, multani mitti, egg, honey and of course the store bought.... Fair and Lovely!

On Sundays besides experimenting in the kitchen with recipes to feed my brothers later in the afternoon, I would open the kitchen cupboards to pull out the clear bottle of chick pea flour. Digging into the "besan" (chick pea flour) bottle I would scoop a couple of spoons of the light yellow flour to begin my Sunday beauty ritual to brighten and clean my face. My mom had handed me down this simple recipe for a facial.

Traditional Indian Face Mask and Rub
Mix 2 tablespoons chick pea flour with 1/4 teaspoon of of turmeric powder in 1 cup of plain yogurt. Leave on for 5-10 minutes. Rub off in a circular motion and then rinse off.

This one is great for a general cleaning. The turmeric acts as an antiseptic, while the chick pea flour removes excess oils on your face.

Here are 4 more that have been my favorites!!

Egg White Skin Tightener

As far as masks go, it can't get simpler than this…it leaves your skin tightened and feeling very refreshed.
Separate the egg white from the yolk. Beat for a few seconds. Put the egg white on your face and relax for about 15 minutes. Wash off with lukewarm water. Your skin will feel tight. But I guess it may not smell as fresh...I usually use a few drops of lemon after.

Yogurt, Honey & Lemon Mask

Mix 1 1/2 teaspoons honey, the juice from 1/2 of a lemon, and 3-tablespoon yogurt. Apply to face and let set about 15 minutes. Then wash off with lukewarm water.

This one makes your skin feeling soft. I like to use strained yogurt for this one.

Rose Petal Mask

Rose petals not only smell good but are good for you. Did you know that a mixture od sugar and dried rose petals is used in making Paan? Here is th rose petal mask recipe. Mix 1 tablespoon yogurt with 1 tablespoon honey, 2 tablespoon rose water. Add few fresh rose petals and blend to a smooth paste. Apply and leave on for 20 minutes before washing off.

Multani Mitti is fuller's earth. Light brown in color and comes in a rock form..clayish. It is good for drawing excess oils from the skin and stimulating circulation to the skin.

Clay Mask For Pimples

Mix 3 tablespoons of fuller’s earth (multani mitti) with 2 tablespoons of rose water and add a dash of lime juice to get a paste of medium consistency. Apply a layer on your face and allow it to dry. As it dries,your skin will feel tightened. Wash off after it's fully dry. Apply a light moisturizer.

My mom always believed in home made remedies. Here are a few more Indian Beauty Secrets!

podcast@cuisinecuisine.com (Medini Pradhan) — Thu, 10 May 2012 09:13:13 PDT

Have you tried roasting cauliflower? Here is a very simple recipe for it.

Roasted Cauliflower

Cut a whole cauliflower into one inch florets. Place the cauliflower florets in a large bowl. Drizzle oil over the cauliflower, and season with red chile power, garam masala, cumin powder and coriander powder. Season with salt and pepper. Place the mixture into a saute/roasting pan in a preheated 400 degree oven at and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with chaat masala. Garnish with chopped cilantro and serve immediately while still warm.

This picture form The Kitchn has many links to other roasted cauliflower recipes from around the web.

Boiled Peanuts - A summer time indulgence !!!

podcast@cuisinecuisine.com (Medini Pradhan) — Fri, 04 May 2012 14:16:57 PDT

Boiled Peanuts - A summer time indulgence !!!

Anyone craving boiled peanuts?? The salty water dripping down your elbow, as you crack open the warm soggy hard shell only to relish the soft peanuty spoils of your hard work. Many of us in Asia have surely had these on a lazy Sunday afternoon!

Boiled Peanut Recipe

Ingredients

2 pounds raw peanuts, in the shell

1/2 cup Salt

Water to cover

Rinse the peanuts thoroughly. Place them in a pressure cooker cover them with water and add the salt. Cook for a half hour. You may also cook in a large pot and boil covered for 2-3 hours.

Boiled peanuts are boiled in the shell and are consumed, still wet, by cracking open the softened shell and slurping down the contents along with the brine. You can serve boiled peanuts in the shell at room temperature in a simple bowl with a large plate or saucer underneath to catch the shells. Many prefer them warm, which can be accomplished by microwaving them (with a plastic wrap lid on the vessel) or by reheating them on the stovetop, immersed in salty water. I like mine warm! I don't like adding spices in my boiled peanuts but here is a recipe on Serious Eats that does..sounds yummy! Chinese Boiled Peanuts Fresh boiled peanuts can be refrigerated and will keep for about 7-10 days, possibly longer, in the fridge. Have you had any lately?

Happy Summer!!

India wins the World Cup Cricket 2011 cup beating Sri Lanka in a electrifying game!

podcast@cuisinecuisine.com (Medini Pradhan) — Mon, 19 Mar 2012 06:58:56 PDT

India brought home the World Cup after 28 yrs!! What a match!

CONGRATULATIONS TEAM INDIA!!!! WHAT A WIN!!!

You made us proud as a nation that is riddled with problems that seem unsurmountable. You showed that with diligence, preparation and practice and most importantly self belief..it can be done!!

TRICOLORS OF INDIA!!!!

The nations that participated in the World cup cricket were all watching, every I mean every Indian - even the ones who had never remotely been interested in cricket, watched! Every Indian around the world, like me were mesmerized with a match that brought pride, happiness, joy, jubilation and intensity.... It was a match - a final like no other! A fan's dream come true! There were moments of despair, anxiety, sadness, hope and jubilation!!!!!!

Watch "THE" sixer that clinched the WIN!!

Part 7 by WChighlights_293

High lights India Vs Sri Lanka Match

Part 2

indsrlfin3 by crichigh

Part 3

indsrlfin4 by crichigh

Part 4

part 4 by WChighlights_293

Part 5

part 5 by WChighlights_293

Part 6

part 6 by WChighlights_293

More on the World cup

Congratulations!!!!

ICC Cricket World Cup Finals at Wankhede Stadium, Mumbai, April 2nd, 2011

podcast@cuisinecuisine.com (Medini Pradhan) — Fri, 01 Apr 2011 09:11:58 PDT

As India faces Sri Lanka for the finals in the World Cup Cricket tournament all eyes are on Sachin Tendulkar to score his 100th 100 (runs) and to bring home the most prestigious trophy in the world of cricket. This highly anticipated match is being played on April 2nd, 2011 at the Wankhede Stadium in Mumbai.

Earlier in the Semi finals, Sri Lanka beat New Zealand and India beat Pakistan. It was back in 1983 that India brought home the trophy when they played against the West Indies. All eyes are on the Team Captain MS Dhoni to keep his cool, stay focused and bring home the gold!

Indian World Cup Cricket Team 2011

Mahendra Singh Dhoni
Virendra Sewag
Gautam Gambhir
Yuvraj Singh
Suresh Raina
Sachin Tendulkar
Virat Kholi
Yusuf Pathan
Harbhajan Singh
R Aswin
Piyush Chavla
Ashish Nehra
Zaheer Khan
Munaf Patel
Praveen Kumar

India vs Pakistan at the historic and electrifying 2nd Semi-Final Game at the World Cup Cricket 2011

podcast@cuisinecuisine.com (Medini Pradhan) — Wed, 30 Mar 2011 11:36:37 PDT

Update! INDIA WINS by 29 runs!!

The big day has arrived! March 30th, 2011. The media has named this as WWIII. Two teams - The Indian team led by Mahendra Singh Dhoni and the boys in Blue and the Pakistan team led by Shahid Afridi and the boys in Green go head to head in a match that will go down in history. This 2nd semi-final of the world cup cricket match is as or more electrifying than even the final to be played in Mumbai's Wankhede Stadium on April 2, 2011.

The teams, glitterati and the fans have landed in the usually quiet city of Mohali which is just outside the city of Chandigarh in the state of Punjab is charged and ready. The hype surrounding the match is huge and pressure will be on both teams to deliver. No matter what the outcome of the match is, the final, for the first time in cricket history will be played between two Asian teams.

Some facts :

The official 2011 World Cup Cricket Song : De Ghuma ke - sung by Shankar Mahadevan & Divya Kumar #wc11 #cricket

The Indian Prime Minister Dr. Manmohan Singh had graciously invited the Pakistan Prime Minister and other Official ministers to watch the match at Mohali, Punjab. Media has called it “Cricket Diplomacy” and both the sides are taking full advantage of the publicity, hopefully to do some good.

Tickets for the match originally priced at 250 rupees (about $6) are selling in black online for 30,000 rupees ($667). Hotels all over the city are packed and have been forced to turn away people. The atmosphere is electric. Patriotic fervor is at its peak in and around the stadium as cricket enthusiasts get their faces painted with the national tricolour.
The match starts at 2.30 pm in the afternoon Indian Standard Time. The gates to the stadium were opened at 10 am.

Wishing both the teams all the very best! Rooting for Team India though!! DE GHUMA KE!!!

Finger licking good!! Have you ever eaten with your fingers before?

podcast@cuisinecuisine.com (Medini Pradhan) — Fri, 18 Feb 2011 12:49:39 PST

Although KFC is famous for the phrase "finger licking good" I think the phrase originated in India. Indians eat food with their fingers. Well at least the majority of them. And when the food is delicious we say....yep..it's finger licking good!! Have you tried eating food with your fingers? Does the food taste better? I think so. I think it is an intimate experience. Let me tell you that it is really an art to do it well. Here are a few do's and don''ts.

Use only your right hand.
No palms just the fingers.
Pick a small mouthful of food
Place it into your mouth.
Slowly push the food into your mouth with your thumb.

It's not rude to eat Indian food with your fingers. It's a deeply satisfying and comforting experience, as you feel very connected with your food. At most high end Indian restaurants a finger bowl - with luke warm water with a wedge of lemon, is served at the end of the meal to clean your fingers.

When you first try it, you are going to feel awkward and weird. I would suggest you start with a Naan or Roti and a "not-so-soupy" curry. Break a piece of the Naan with your fingers and dip the piece of Naan or Roti into your curry. And proceed. Eating rice with the curry is harder. Once you are comfortable eating roti/naan with your fingers try eating small portions of the rice.

Now I wont recommend eating steak with your fingers...need a steak knife for that. But if you have not tried eating Indian food with your fingers. The next time you go to an Indian restaurant abandon the silverware and try it!

3 Super Bowl Game Day Indian Recipes with a Twist!

podcast@cuisinecuisine.com (Medini Pradhan) — Mon, 31 Jan 2011 15:15:50 PST

When Vinita asked me on twitter : Do you have any suggestions for a desi/fusion veg Superbowl menu? Would love inputs, it got me thinking.

Indianized Chili

My obvious recommendations to her were : a vegetarian chili made with red kidney beans and black beans. I would make this the same way I make chole. It is amazing how the taste changes with the change of beans.

I would suggest you boil down the gravy to make it a thick chili-like consistency. To serve this Indianized chili top it off with a dollop of cool strained Greek yogurt, finely chopped red onions and Haldirams Long Sev 7 Oz Serve with (my favorite) Tamarind Date chutney!

Vodka Pani Poori

Of course Chaat has always been my favorite game time pleasure. Plus being Vegetarian it can be enjoyed by everyone. Many upscale Indian restaurants in Mumbai now serve the traditional Pani Poori spiked with vodka! Yes Vodka!! Monica Bhide's book Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen has a wonderful recipe for the same.

But here is one recipe that will blow everyone's socks off during your Superbowl party!!

Paan Ice-Cream

Paan Ice-Cream This recipe is from Tarla Dalal but the easy way to make Paan Ice-cream is to blend 1 ready made paan that you get in any Indian grocery store with 1 cup of plan vanilla ice cream. I have used the Calcutta Meetha Paan that you see below when making my Paan Ice cream. Re-freeze the ice cream and serve. Sprinkle with candied fennel seeds. Enjoy the game!!

Hampi Festival - Celebrating Karnatak History.

podcast@cuisinecuisine.com (Medini Pradhan) — Fri, 28 Jan 2011 05:52:07 PST

The Hampi Utsav is celebrated every year in October/November, last year it was celebrated in January as it marked the the 500th year of emperor Krishnadevaraya’s coronation in the Vijayanagara empire. Hampi festival is one of the major tourist attractions of Karnataka, a southern state of India. The festival, which features an scintillating performances of dance, drama and music, is organized amidst the rocks and ruins that date back to hundreds of years. If you have not visited the ancient temples of India, this would be a great time to see them come to life with song and dance and lit up to highlight their original grandeur.

The grandeur of a bygone era is recreated by Hampi festival. Artists from every nook and corner of India gather to perform as well as celebrate this festival. The open air environment of the venue boosts up the festive spirits of both the performers and the spectators. This small village of Hampi, situated near Vijaynagar, comes alive when the Hampi festival is held. The Government of Karnataka organizes the festival every year. Puppet shows, fireworks and spectacular processions are some of the highlights of this festival.

According to Sindhu Murthy of DNA January 2010 "Celebrity artistes of international repute will perform at Hampi this year, the then capital city of the Vijayanagara empire. Hindustani vocalist Pandit Jasraj-cum-Bollywood actor and Bharatnatyam dancer, Hema Malini, along with dance exponent Sonal Mansingh, troupes from Sri Lanka and China, Vidyabhushan (Carnatic vocal), MM Keerwani, Mysore Manjunath (violin) and Hamsalekha, will perform at the main stage named after the emperor. The stage will also serve as the venue for the introductory and valedictory ceremonies.

Six stages have been erected for the festival. Each one is dedicated to a particular genre of music or cultural activity and all activities will take place simultaneously." More here.

You will enjoy this video taken by a couple of Canadian tourists at the festival last year.

Pranayam - Ancient art of controlled breathing!

podcast@cuisinecuisine.com (Medini Pradhan) — Mon, 24 Jan 2011 05:56:58 PST

Pranayam is the ancient art of controlled breathing. A yogic practice that wakes up your brain and brings life to the cellular level in your body. This simple yogic practice is now a cultural phenomenon and rightfully so, as people all over the world now have found the benefits of taking the time to breathe in a conscientious way. Reducing stress, anxiety, depression and giving overall physical well being, it has caught the attention of many fitness gurus all over the world.

We breathe 24/7/365. Waking up your brain with deep, controlled breathing every morning will help you focus and streamline your thoughts. Try 5 deep breaths every morning. Expand your lungs, close your eyes. Breathe! Sit comfortably, breathe in though your nostrils and fill your lungs with air. Watch as the lungs fill up and your chest. Breathe out slowly and until all the air in your lungs has gone, you should feel your chest collapse.

You will start recognizing the benefits of this simple ancient Indian yogic practice in your day. No miracles here, but better breathing will help you to feel so much alert, happy and alive.

More on Pranayam http://www.yogapranayama.net/

Have a lovely day!!

Happy Sankrant! Til gul ghya ani goad goad bola!

podcast@cuisinecuisine.com (Medini Pradhan) — Fri, 14 Jan 2011 06:50:07 PST

Happy Sankrant to everyone who celebrates.

Makar Sankranti or Sankrant is celebrated every year on JANUARY 14th. It marks the end of a long winter with the return of the Sun to the Northern Hemisphere.

The festival and the day is dedicated to Lord Surya (Sun God) because it is the day when the sun enters into the zodiac Capricorn or Makara that showcases the arrival of the spring season. From this day onwards, the sun rises

Makar Sankranti is perhaps the only Indian festival whose date always falls on the same day every year i.e. the 14th of January. Can you guess why? This is because the festival of Sankranti is based on the solar calendar unlike the rest of Indian festivals, which are based on the lunar calendar.

I usually make Tilache ladoo on this day. I make them with a special kind of jagerry - chikki cha gul - and roasted sesame seeds. I also put pistachios and peanuts in it. It is one of my favorite ladoos. In Maharashtra, married women get together and have a simple ceremony called "Haldi Kunku". Haldi is turmeric and kunku is the red vermilion on the forehead. This tradition of making til ladoos and exchanging them with your loved ones has a sweet significance. It is indicative of overcoming hard feelings and starting new bonds.

Special Recipes For Sankrant

Til Poli

Pongal

Tilache Ladoo

Sarsoon Ka Saag with Makke Di Roti or Corn Tortillas

Kurmure Ladoo

Many Melas or fairs are held on Makar Sankranti the most famous being the Kumbh Mela.

For more on Makar Sankranti

Wishing you a very Happy Sankrant! Happy Lohri & Happy Pongal!!!

Dhanteras! 1st Day of The Festival Of LightsDIWALI

podcast@cuisinecuisine.com (Medini Pradhan) — Wed, 03 Nov 2010 07:18:39 PDT

Dhanteras is the first day of the five-day Diwali Festival as celebrated in parts of north India. The festival, also known as "Dhantrayodashi" or "Dhanwantari Triodasi", falls on the auspicious thirteenth lunar day of Krishna Paksha in the Hindu month of Ashwin (October/November).

The word Dhanteras, Dhan stands for wealth. On Dhanteras, the "Owl" form of the Goddess Laxmi is worshiped to provide prosperity and well being. Dhanteras holds special significance for the business community due to customary purchase gold on this day.

What is Diwali?

It is a festival of lights symbolizing the victory of good over evil - and the glory of light.

This festival commemorates Lord Rama's return to his kingdom Ayodhya after completing his 14-year exile, triumphant in the war against Ravana. Rama, Sita and Lakshmana returned on this day and Rama was crowned as the King of Ayodhya.

Diwali is also considered to be the festival of the Goddess wealth and prosperity Laxmi - Goddess Laxmi visits all homes to bless the people and so to welcome the goddess homes are cleaned & decorated.

Anish Kapoor and B. Vithal! Lighting up hearts with clean lines and metal!

podcast@cuisinecuisine.com (Medini Pradhan) — Wed, 15 Sep 2010 08:20:38 PDT

Art has always taken us from reality to a world of imagination. Among the world's leading Indian artists are S.H. Raza, Jehangir Sabavala, F.N. Souza, Akbar Padamsee, V.S. Gaitonde and M.F. Husain. I am in awe of two simply outstanding Indian sculptures who have enamored the art world.

Anish Kapoor and B. Vithal!

Anish Kapoor's world famous sculpture "Cloud Gate" lovingly called the "Bean", lines the Chicago skyline lighting up faces and the hearts of the many who visit everyday. This Mumbai-born sculptor has the distinction of being a Turner Prize winner. Kapoor has lived and worked in London since the early 1970s where he moved to study art, first at the Hornsey College of Art and later at the Chelsea School of Art and Design. Kapoor's works-of-art are usually simple forms that vary between being monochromatic and brightly colored.

Just like Anish Kapoor master Indian sculptor and artist, B Vithal's sculptures have the same clean lines and simplicity. He studied at the Sir J.J. School of Art, Mumbai.

Born in Maharashtra in 1935, B Vithal met and married B Prabha who was a legendary artist herself. His sculptural works were monumental while his paintings were personal and intimate. He is known worldwide for his sculptures in bronze of the Bull, Ganesha, Women, Horses and several others and are in eminent private and corporate collections as well as museums in India and abroad.

I am very lucky to have been presented a small (not more than 2 inches tall) bronze Ganesha. This original signed work of art especially the Ganesha is a treasure...It's like owning a Van Gough!

Do you collect art?

Lahpshi - It's all that it's cracked up to be and more.

podcast@cuisinecuisine.com (Medini Pradhan) — Sun, 12 Sep 2010 09:09:58 PDT

Cracked wheat is simple nutritious and forms a blank canvas to your imagination. Savory or sweet, spicy or non spicy these hearty cracked wheat kernels cook in just under 25 minutes. Known as "lahpshi" in Marathi they are quite different from bulgar.

Bulgur has a richer and nuttier flavor and requires much less time to cook as they are steamed and toasted before cracking. Cracked wheat has a nice bite to it when cooked, just like an al dente pasta, and a beautiful brown pearl like appearance.

I like making Lahpshi Sheera with it...made with jaggery and cardamom. My mom makes a wonderful spicy "Sheera" with onions, turmeric and ginger. Very similar to the Mahararashtrian Pohe.

Here is the recipe for the delicious Lahpshi Sheera

1 cup broken wheat

4 teaspoons raw sesame seeds

4-5 tablespoons ghee

3/4th cup jaggery

a pinch of freshly & coarsely crushed cardamom seeds

a few strands of saffron soaked in a teaspoon of hot water

2 1/2 cups hot water

Heat the ghee in a heavy bottom pan. Add the sesame seeds and roast on

medium low heat until they give out a nutty flavor. Add the cracked wheat and roast on a medium low heat. You will start to notice the wheat turning whitish. Saute and keep roasting for another 5-6 minutes. Add the hot water and jaggery and cook until the cracked wheat has absorbed all the water. Cook for 15 minutes. Add the cardamom and saffron water. Mix well and cook for another few minutes. Enjoy as a snack or dessert.

9/11

podcast@cuisinecuisine.com (Medini Pradhan) — Sat, 11 Sep 2010 08:36:10 PDT

I still remember, I was volunteering in my daughter's school. I heard a huge silence fall in the school. Everyone was huddled near the small tv set atop the file cabinets in the office. We all stood staring in disbelief! It was an empty feeling! It was anger! It was sadness! More than anything...I was numb! And then the second plane crashed!

Whoever thought that the Twin Towers would one day be remembered in this way! Whoever thought that one crazy outfit could pursue young minds to carry out such hideousness! Whoever thought that heroes would emerge from the soot and there were countless! Whoever thought that the families who lost their loved ones would lose them this way! Utter disgust at the extremists in this world!

Sending peace, happiness and love!

Eid Mubarak!

podcast@cuisinecuisine.com (Medini Pradhan) — Fri, 10 Sep 2010 07:52:48 PDT

Eid Mubarak to all who celebrate! Eid marks the end of the holy month of Ramadan or Ramzan, and is celebrated as Eid ul-Fitr which means 'blessed festival'. For a month, Muslims all over the world fast and pray. The fast is broken with celebrations and get togethers.

The best part of growing up in Mumbai was to see the diversity of people, religion and thus the festivities that would color our lives all throughout the year. Starting with Sankrant and Onam in the beginning of the year to the end of the year when we celebrate the biggest festival of lights Diwali

There used to be a celebration almost every month with festivals and festivities from all religions and the feasting that followed :) I have always said ...you are what you eat and make.... especially when you celebrate...Food is Culture and Culture is Food!

A typical dish made during this festival is the simple vegetarian Masur Pualo. Made with brown lentils and spiced with cloves, whole cinnamon sticks and garam masala.

Enjoy all that's diverse around you!

Bombay Duck - Sweet lizardfish of Mumbai!

podcast@cuisinecuisine.com (Medini Pradhan) — Sun, 29 Aug 2010 08:52:19 PDT

Bombay duck is not, in fact, a duck but a lizzardfish! "Bombil" is the Marathi name for it. It is found mostly in the waters between Mumbai and Gujarat in the Arabian Sea. Hanging on wooden poles in rows and rows along the seafront in Khar-Danda, I distinctly remember the fishy smell as we walked past these smelly but extremely delicious "ducks of mumbai" to the fresh fish market inside. Virginia Willis's recent tweet about fresh Georgia white shrimp reminded me of these Mumbai beauties!

Despite its rather unpleasant fishy odor, when they are drying, it is considered to be a delicacy by Marathi connoisseurs of Indian cuisine. When fresh, these fish are slimy in consistency and have a very delicate white flesh and tons of small bones.

I love frying these fresh beauties in a channa daal (makes a heavier coating) or rice flour (makes a lighter coating) seasoned with garlic paste, spices and lemon juice. Crisp on the outside but sweet, delicate flavors inside with a slight enjoyable mushy texture, they delight the palate. You have to have the right tongue technique to swiftly dodge the small bones or simply devour them.

4 medium size Bombay duck (usually 6 inches in length)
1 tbsp garlic paste
1 tsp red chili powder – use less if you need to
1/2 tsp turmeric powder
1 tsp lemon juice
1 tsp rice flour
Salt to season
Oil to fry

Clean the fish by removing its head and tail. Cut it into half. Sometimes my mom would butterfly and flatten the whole fish, but I like to cut mine in half. Marinate the fish with garlic paste, red chili powder, turmeric powder, lemon juice and salt. Season the rice flour with salt and roll the marinated fish in it. Shallow fry both sides for 3-4 minutes on a medium low flame. Garnish with a dash of freshly squeezed lemon juice. Serve hot. They are melt in your mouth yummy!!!!

I have never made soup with it, but the Kalvan that my mom makes called "khad-khadla" is a delicious, sour, spicy, hot watery soup like curry that is enjoyed over plain rice. I still remember the smoky smell of the wood fire stove mixed in with the bright salty spicy favors of the bombil in coconut curry emerging from the kitchen of a small “dhabha” when we were on our way to Lonavala - a gorgeous hill station close to Mumbai.

Some of my mom's friends also prepare it as a pickle with vinegar, oil and spices.. In spite of its many small but soft bones, when salted and dried it can be eaten plain like jerky....Fish jerky ! So here is to Bombil or Bombay duck!

Raksha Bandhan - Colorful strings of love!

podcast@cuisinecuisine.com (Medini Pradhan) — Tue, 24 Aug 2010 14:44:24 PDT

On this auspicious day of Raksha Bandhan brothers look forward to being pampered just as much as the sisters do. Showering them with love, affection, platters of fresh summer fruit, mithai and reminding them of their bond, sisters tie colorful strings of love - "RAHKIs" on their brother's wrists.
For more on the festival of Raksha Bandhan go here....

That is me at 9 (I think) with my brothers Bharat and Amarjeet. Both are now in opposite corners of the world - Sydney and California :( So I skyped, called and sent virtual rakhis to them :) I do miss the festivities but I am glad we take the time to honor and remember these traditions.

This knot of love is a sweet way of showing how much you care. It is an honor to have a handful of Rakhis on this day. But with that comes responsibility too of taking care of your sisters. All these Indian festivals bring family together and create awareness that we need to take time from our busy lives to share an enjoy the time with our siblings.

Happy Raksha Bandhan Day! What did you do for Raksha Bandhan today?
Recipes for Raksha Bandhan Narali bhaat , Gajar Halwa

8 Tips to make the best whipped potatoes & Masala Mashed Potatoes

podcast@cuisinecuisine.com (Medini Pradhan) — Wed, 18 Aug 2010 13:53:40 PDT

The most elusive recipe for me, as simple as it sounds, has been mashed or whipped potatoes. Every time I have tried to make some, they are gummy, sticky, gooey and just not right. So today a dear friend of my mother-in-law gave me a few tips on how she makes her potatoes light, fluffy and just right.

Here are 8 things she said I must do…..

Start with either Yukon gold or Red Potatoes (I like the red too)
Cut the potatoes into quarters. Smaller the better, more surface area to wash away all the starch. (Nice tip - I never did that)
Rinse them in cold, salted water several times. This step is very important according to Phyllis. (I never did that either, but that makes sense)
Start with cold salted water just enough to cover the potatoes and boil until they are fork tender and look as if they are almost falling apart.
Drain in a colander.
Put them in the microwave for 3 minutes for the excess water to evaporate.
Whip immediately with an electric mixer adding salt, pepper and 2 T of butter per pound of potatoes. (Wow, I think I added way too much butter! Plus I never used an electric mixer.)
Add 2-4 T of heavy cream or half and half and a dash of milk (she said 2% is good enough) after the potatoes have been whipped just the way you like them. (I used to add the butter and milk before they were whipped. Hmmmm Ok, will try this the next time. And I do like a few lumps in mine. )

Result : Fluffy, light whipped potatoes with a few lumps. I am going to try this at home! Thanks Phyllis for that advice. What is your secret to making your mashed or whipped potatoes?

Indian-ized Masala Mashed Potatoes

All you really have to do is make the mashed potatoes the way you make them and give a "tadka" of butter, chaat masala and pav bhaaji masala.

TADKA - is a common garnishing technique used in Indian cooking. Whole spices, ginger, garlic and/or spice powders (e.g. cumin powder, turmeric etc) are added to hot oil to release their essential oils and thus their flavors. This seasoned hot oil is then added to the dish after it has been fully cooked. The shiny oil with the spices are either mixed in or left as is. A lot of times butter is used instead of oil to add a rich flavor.

For 3 pounds of potatoes you will need 4-5 T of butter. Heat the butter in a cast iron kadhai on medium high. Add cumin seeds. Let them sputter. Add a teaspoon each of chaat masala and paav bhaaji masala. Mix and remove from the heat. You do not want the spices to burn. Add the spiced butter to your bowl of mashed potatoes. Enjoy with a hot paratha.

Aarti Sequeira wins "The Next Food Network Star" with her infectious smile and enthusiasm

podcast@cuisinecuisine.com (Medini Pradhan) — Tue, 17 Aug 2010 13:04:50 PDT

Indian Cuisine with a twist on Food Network with the new show airing August 22nd "Aarti Paarti" with Aarti Sequeira.

"The Next Food Network Star" is a reality television competition on the Food Network TV channel in the US where contestants are challenged week by week against one another. The contestants are judged not only on their culinary creations but their ability to present their dishes. A huge emphasis is on a dynamic television presence with a sense of humor and an electric on-screen charisma. The grand prize is a television series of their very own on the Food Network. Sweet!!!

Aarti Sequeria wins the Next Food Network Star –Season 6. Congratulations Aarti @aartipaarti ! In her own words I repeat “Whooooooooo Hoooooooo"

On the last episode of Season 6 of the Next Food Network Star the last three contestants had to make a pilot for their show which was directed by none other than the incredibly talented Rachel Ray.

Choosing to make a pizza with an Indian twist, Aarti Sequeira made her Naan pizza on her pilot, topping it with a mish mash of ingredients from paneer to prosciutto and mango chutney to tomato sauce??? I really don’t know about that? A lot of confusion in that dish....more like a confused hard rock band playing in the mouth than a symphony. As @virginiawillis once said to me about fusion cooking, fusion is all about being confused...keep it authentic, keep it simple. A tip to Aarti,” keep it simple and balance the fusion flavors because it can get quite tricky on the palate, but go for it!"

I cannot tell you how happy I am to see Indian food being reeled into the forefront of US food television. I love her enthusiasm and delightful and infectious laugh.

About Aarti : She was a former CNN producer who later trained at the New School of Cooking in Los Angeles. Her style seems to be to construct unique – not traditional – Indian dishes using Indian ingredients and incorporating them into American classics. She was born in my hometown of Mumbai, India and was raised in Dubai.

I am really excited for her as well for the fact that she will bring lesser known Indian ingredients into every home here in the US thus making the seemingly difficult Indian cuisine easy for most.

Links :

Here is a neat video on her journey on the show

http://www.youtube.com/watch?v=Ur87HZfK_N8

Here is the pilot she taped for the last episode

http://www.foodnetwork.com/videos/aarti

Also here is a nice interview with her after the show http://www.tvsquad.com/2010/08/16/meet-the-winner-of-the-next-food-network-star/ by Allison Waldman

Aarti’s You Tube Channel http://www.youtube.com/user/aartipaarti

Follow Food Network on Twitter http://twitter.com/FOODNETWORK

Follow Aarti Sequera http://twitter.com/aartipaarti

I wish her the very best and I am so looking forward to her show! Very proud of you Aarti!

Winners of all six seasons of the Next Food Network Star
• Season 1: Dan Smith & Steve McDonagh (Party Line with The Hearty Boys)
• Season 2 : Guy Fieri (Guy's Big Bite • Diners, Drive-Ins and Dives • Guy Off the Hook • "Minute to Win It"
• Season 3 : Amy Finley (The Gourmet Next Door)
• Season 4 : Aaron McCargo, Jr. (Big Daddy's House)
• Season 5: Melissa D'Arabian (Ten Dollar Dinners)
• Season 6 : Aarti Sequeira (Aarti Party)

Remembering Shravaan..banana fritters, Mumbai rains...

podcast@cuisinecuisine.com (Medini Pradhan) — Sun, 15 Aug 2010 08:54:46 PDT

I grew up in Mumbai celebrating the holy month of Shravaan during the wet rain soaked months of August and September. Every Monday mom used to celebrate "shravani somvaar" dedicating the day to Lord Shiva with a prayer and simple Marathi vegetarian menu made without onions and garlic. Sometimes we would have a special vegetarian pulao made with aubergines and cashews called Maharashtrian masale bhaat. Every Friday was a beautiful puja done to Goddess Mahalaxmi with a banana fritter prasaad made out of ripe bananas, wheat flour and sugar. Delicious!!!

I can never forget the aura that the morning puja left. The light heavenly perfume of sandalwood insence floating through the house, followed by hot banana fritters in the palms of my hands. I remember waiting for the puja to end so that I could devour that yumminess.

Shravan is considered the holiest month of the year for Hindus. Many devout Hindus fast all day, while some avoid food which contains onion and garlic and some Gujaratis and Jains even eat food without salt. Devotees throng to Shiva temples to pray on Mondays during this month. The shiva "linga" is bathed all day and night and the holy lamp burns 24/7.

Nag Panchami is on August 14, while Raksha Bandhan falls on the full moon day in August - August 24th. This particular poornima (full moon day) is special as it is called Narali poornima and we make Narali Bhaat - coconut flavored rice infused with saffron and sprinkled with cashews and raisins.

http://www.cuisinecuisine.com/Narali%20Bhaat.htm

Maha Sankashta Chaturthi is on the August 28. The birth of Lord Krishna - Sri Krishna Jayanti - falls on September 1, 2010. It is also known as Krishna Janmashtami or Gokulashtami.

For more on Shravaan and it's festivals
http://www.cuisinecuisine.com/Shravan.htm

Hope you are enjoying this month as much I used to.

Cultures blend with "SIGNATURE" moves!

podcast@cuisinecuisine.com (Medini Pradhan) — Thu, 12 Aug 2010 20:49:54 PDT

I saw this act and was wowed!!! If you are one of the people who have been left in the dark for the past couple of years on discovering this fabulous duo...don't wait any longer!!! Watch now!

"Signature" is an English dance group which consists of British Pakistani Suleman Mirza and British Indian Madhu Singh.They gained wide recognition during their performances in the second series of Britain's Got Talent in 2008, in which they were runners-up. (Although I think they should have won!!!!)

Both had regular day jobs before they hit the dance scene big time!!! Suleman Mirza a lawyer intern and Madhu Singh who worked at PC World in the terminal at London's Heathrow airport, have now become a phenomemon. Congratulations guys!

Mirza, a British Muslim of Pakistani descent, and Singh, a British Sikh of Indian descent, met when they were both auditioning separately for a student talent contest in 2000 at the University of Westminster.They formed their dance group - Signature, in 2001. Since then, they have performed their acts in various British Asian and Bollywood-themed shows, sometimes alongside several Bollywood movie stars.

Watch this clip where they appeared on Britian's Got Talent in 2008! Enjoy!

Follow them on twitter @signtureinfo
This is what is all about! Cross cultures blending in unison!

Cumin - One spice I cannot live without!

podcast@cuisinecuisine.com (Medini Pradhan) — Mon, 26 Apr 2010 16:23:58 PDT

Cumin (Cuminum cyminum), a member of the parsley family, is an important ingredient in Indian, Pakistani, North African, Middle Eastern and Mexican cuisines. Did you know that cumin is the second most popular spice in the world after black pepper?

I love using whole cumin seeds in my "tarkas" to flavor the oil/ghee and freshly roasted ground cumin in my curries. I love its earthy, sweet and nutty flavor. The spiciness of cumin is very distinct yet very very mild. No other spice comes close to enhancing the flavor of the curries, vegetables without over powering the dish. This is one spice I don't think I can live without!

Cumin is also valued as a medicinal herb to cure stomach aches and to aid in digestion due to its antispasmodic properties. It is also said to relieve nausea and helps to treat morning.

Try this recipe. The ghee really brings out the flavor of the cumin.

Red Potato Bhaaji

Boil 8-10 baby red potatoes. Cook until fork tender. Chop roughly. Set aside. In a wok, heat 3 tablespoons of "ghee" add 2 teaspoons cumin seeds. Add the potatoes. Add kosher salt and saute for a few minutes. Garnish with two handfuls of freshly chopped coriander leaves. Eat with Naan or Paratha.

Happy 62nd Indian Independence Day 15th August 1947-

podcast@cuisinecuisine.com (Medini Pradhan) — Sat, 15 Aug 2009 08:27:45 PDT

Indian Independence Day August 15th 1947! 62 yrs ago....

Independence Day, August 15, commemorates the day in 1947 when India achieved freedom from British rule. It is celebrated with flag hoisting ceremonies and cultural programs in the state capitals. The Prime Minister's speech at the Red Fort in Delhi is the major highlight.

All Government organizations have a holiday as 15th August is a Indian National holiday . In the capital of New Delhi most of the government offices are lit up. In all the cities around the country flag hoisting ceremony is done by politicians belonging to that constituency. In various private organizations the flag hoisting ceremony is carried out by a senior officer of that organization.

On television, various Independence related programs are telecasted, reminding us of the hard times faced by the freedom fighters. In almost all the schools and colleges around the country, no academic work in done on this day, but all the students and staff members are present on this day and there is a sort of gathering of the entire school/college within their respective premises and the flag hoisting ceremony takes place, (usually in the presence of the principal) and singing of the National Anthem. After this there are various cultural activities held in the school / college and the celebration continues till late evening.

Wishing all a very Happy Indian Independence Day!

Treasure your freedom! Value it! Preserve it! Fight for it!