CuisineCuisine.com's Blogorama !

How to make INSTANT Masala Chai!!!

podcast@cuisinecuisine.com (Medini Pradhan) — Tue, 04 Dec 2012 08:28:49 PST

In winters, Chai and pakodas are a favorite. But sometimes we don't have the luxury of time to brew a typical and traditional Masala Chai! Here is a simple way to make an instant cup of Masala Chai!!

Indian Masala Chai Recipe

1 cup unsweetened instant tea (Lipton)3 cups nonfat dry milk powder (Carnation)1-1/2 cups sugar or Splenda (36 packets or 1.5 cups Spenda)1-1/2 teaspoons ground ginger1/2 teaspoon ground cardamom1/4 teaspoon ground cloves

Combine all ingredients in a food processor. Give it a few whirls. Store in an airtight container in a cool dry place. Can be stored for up to 6 months.

Note: Adjust the spices as needed. I also like to add a bit of black pepper, saunf or cinnamon to change the flavors.

Wishing you all a very Happy Diwali! 2012!!

podcast@cuisinecuisine.com (Medini Pradhan) — Tue, 13 Nov 2012 08:23:42 PST

Wishing you all a very Happy Diwali!

Diwali is a Hindu festival of lights, held in the period October to November. Deepavali is a Sanskrit term, which translates into “row of lamps”. The religious connotations of the festival are varied. As the story goes, Diwali is the celebration of the triumphant return of Rama and Sita back to Ayodhya, the land where Rama ruled as king. Today in Ayodhya, a symbolic re-enactment of the killing of Ravana by Rama and the freeing of Sita is performed. The festival also honors Goddess Lakshmi, the goddess of wealth; and in Bengal, it is associated with the Goddess Kali.

The celebration of the festival include the lighting of homes with clay lamps and paper lanterns. Rangoli or floor designs are made with colored powder or petals of fresh flowers, I used to love the the exchange of sweets and the explosion of firecrackers as they are called in India.

Diwali is the beginning of a New Year and the start of new ventures. Businesses celebrate with pomp and have specials just like during Christmas here. Diwali like any other festival or holiday in the world is associated with special Diwali foods and snacks. Special Diwali sweets called mithai are made. It is the time for social gatherings to exchange greetings and sharing sweets.

Barrington Hills resident blends passion for food, people - Barrington Courier-Review

podcast@cuisinecuisine.com (Medini Pradhan) — Tue, 23 Oct 2012 12:36:30 PDT

Sharing this with you! We live in a world of consistently being busy with our work and life in general, yet it is so wonderful to pause and be appreciated by your peers and the local community for the work we love to do. Recently I was featured in the Barrington Courier Review for the Gift basket business I run and for my passion for food and people!

Barrington Hills resident blends passion for food, people - Barrington Courier-Review

Navrarti! A festival of devotion, dance and delicacies! October 16th -24th

podcast@cuisinecuisine.com (Medini Pradhan) — Sat, 20 Oct 2012 05:52:10 PDT

Navratri! If you have never grooved to the beat of the dhol (drums) and to the rhythm of traditional Gujrati folk songs during the festival of Navrati, you should give that a try! One of the most famous singers who rocks the dandiya "maidans" (stage) all over the world is none other than Falguni Pathak , Totally love her Dandia music!

The word Navratri literally means nine nights in Sanskrit, "nav" meaning nine and "ratri" meaning nights. On the 10th day the festival of Vijayadashami" or "Dussehra" is celebrated. For nine nights and ten days, the nine forms of Shakti are worshiped. The festival of Navratri is dedicated to the three avatars of Goddess Shakti - Durga (the warrior Goddess), Lakshmi (the Goddess of wealth), and Saraswati (the Goddess of knowledge). During the nine evenings of Navratri, Hindus perform a special prayer called the "aarti", which when performed bless the devotee. It is during these nine nights that Dandia and Raas are enjoyed with full fervor by men, women and children!

Everyone dresses up in brightly colored clothes. Women adorn traditional Gujrati dresses called Chanya Cholis with lots of mirror work along with traditional Gujrati jewelry. The men are dressed up in their Indian best with colorful Kurtas and pajamas and everyone gets ready to rock and perform the characteristic easy-to-follow folk dances of Navratri known as Garba and Raas. Navratri is a very important and major festival especially in the Indian state of Gujarat and in the city of Mumbai in the state of Maharashtra. Here are some foot tapping songs for Navratri!

Dancers begin by performing Garba, with a clapping motion, which is characterized by intricate circular formations. Men, women and children dance gracefully in a huge circle around statues or idols of the Durga. Throughout the night, the music increases in pace and rhythm until it reaches a pace where the young are totally rocking it while the older generation form smaller slower circles in the middle.

The Dandia or the dance with the sticks is the best part of the evening. With two concentric circles, each person dances with the person they are facing, hitting their dandiyas to the beat of the music. The circles go opposite of each other, so you are dancing with a new partner every 8 beats. The level of complexity of the dance varies and is based on the dancer's skill level. Some of the accomplished dancers swing, swirl and jump with an amazing complexity.

One of my favorite dishes to cook during this festival is Sabudana Khichadi

Wishing you all a very Happy Navratri! May the Goddess bless you and your family on the auspicious occasion of Navratri.

Kadai or Karahi Cooking! A "wok" in the park!

podcast@cuisinecuisine.com (Medini Pradhan) — Mon, 15 Oct 2012 15:33:35 PDT

Pictured is a kadhai style copper serving dish

A Kadai is a traditional Indian iron wok, smaller than a Chinese wok and thicker. Kadai cooking is somewhat similar to wok cooking which requires very little cooking time and high heat.

Traditionally smaller bite size pieces of marinated meat like mutton or chicken or fresh vegetables are added to a reduced tomato-onion-chilies and spices based sauce. As the meat or vegetables cook the seared bits of the tomato-based sauce are constantly scraped from the sides of the kadai and mixed back into the dish, which in turn adds a deliciously smoky dimension to the final dish. Unlike traditional Indian curries kadhai curries are mostly dry and use very little or no water to while cooking. Mutton and chicken cooked kadhai style are best eaten with a hot Paratha!

A well seasoned Indian "iron" kadhai will impart a very unique flavor to a dish. Fancy elegant kadhais now come in copper and brass and are not actually used to cook in but to serve the kadhai cooked dishes!

7 Tips on planning a week's menu

podcast@cuisinecuisine.com (Medini Pradhan) — Thu, 04 Oct 2012 07:51:34 PDT

"What's for dinner?" A daunting 7 meals a week - tasty, nutritious and quick. But how does one do all this in the "hour" before dinner when stomachs are rumbling? With our crazy schedules we usually have less than an hour to whip up something awesome that is also nutritious. Most nights, and tell me if it is not true, you have pulled things out of the refrigerator and microwaved it. :)

Here are a few tips to make dinner time and weekly meals just that much more exciting as well as nutritious.

Planning is the key. Oh I know what you are thinking....how much planning? I don't have for me to do my daily stuff so how will I take out time for all this planning. Believe me, when you read the tips below you will realize that it was all worth it!

Ok so lets start at the beginning. Plan in your mind.

Before you plan you might want to ask your family to suggest some dishes....some that they would love to eat. This will give you a great start.
Make notes of those. Make 4 categories for a nutritious & satisfying meal - Main dish, Breads & Vegetable. Don't forget dessert! Fill in those categories as you remember what your family likes. Here is a form to make things easy!!
Make sure you have at least 2 green leafy veges in a week.
Make one day of the week meatless...the trend right now is Meatless Mondays! Try some Indian vegetarian recipes like Makhani Daal
Plan on a salad every night. It could be as simple as cutting up one cucumber and seasoning it with salt & pepper. Or make an easy Kachumber
Keep in mind that your family's health is in your hands and so plan on serving them healthy food. Brown rice is a great addition. Use the quick cooking kind.
Make a variety of menus - include all kinds of cuisines. Here are a few - All american, Indian, Mexican, Chinese, Cajun, Thai.

Hope you liked these tips. For more menu suggestions for parties and fun get togethers go here. Happy Planning!

A for Alphonso! How do you eat your mango???

podcast@cuisinecuisine.com (Medini Pradhan) — Thu, 14 Jun 2012 14:12:30 PDT

Summers in India meant growing up with the faint sweet smells of fragrant golden orange deliciousness of the Alphonso mangoes; wafting from medium sized wicker woven baskets lined with hay filled with a few dozen of the sinful fruits from my mom's kitchen.

Picture Courtesy : Winkypedia.net

Named after the Portuguese administrator of Goa, Admiral Afonso de Albuquerque, the Alphonso mango not only has the honor of being called the "King Of Fruits" but is the "National Fruit of India". It has made many "Things to eat before I die lists" too ! It should surely be on yours!

Known as the "Aphoos" in Konkani and "Hapoos" in Maharashtra, this variety of mango was cultivated from a Brazilian graft that found its way to India during Alphonso de Albuquerque’s voyage when he brought his famous namesake fruit to India.

Beyond being delicious, it is an excellent source of Vitamin-A and flavonoids like beta-carotene, alpha-carotene, and beta-cryptoxanthin. It is also a very good source of vitamin-B6 (pyridoxine), vitamin-C and vitamin-E. Mangoes contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid.

Today, India is the world’s largest mango producer, growing nearly 1000 varieties of mango and contributing over 50 per cent of the world’s total mango production of approximately 23 million metric tons with very little export, as most are consumed within the country.

How to test for ripeness?

To test for ripeness, press the mango gently. It is ripe when the flesh gives slightly and the skin is starting to slightly wrinkle. It will also give off a fragrant sweet smell. If the mango has black spots the mango is past its prime.

How do you eat your mango?? I miss eating the "chaussa" mango. Green in color in its full ripeness, it is small enough to fit in the palm of your hand and juicy enough to squeeze it directly in your mouth!

More on all kinds of mangoes

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!

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9/11

Eid Mubarak!

Bombay Duck - Sweet lizardfish of Mumbai!

Dhanteras! 1st Day of The Festival Of LightsDIWALI