Cooking Your Mom An Indian Meal - Breakfast or Brunch

They cook for you day in and day out and now it's time to return the favor! Show your Mom how much you love her and appreciate everything she has always done for you. Take over the kitchen this Mother's Day, and cook her a meal she will remember the rest of the year!

Choose Indian cuisine this year. The exotic fragrances, flavors and textures are sure to delight Mom. She will no doubt assume (and her heart will melt), that you spent hours laboring over the meal for her. That you did not actually do that, can be our little secret! No matter how inexperienced or young you may be, there's something here that you can cook.

For Breakfast: Choose one of these simple yet substantial dishes.

Aaloo Paratha (potato paratha): A hot favourite with North Indians, these are best eaten with chilled yogurt and your favorite pickle or chutney.

Want to be naughty? Aaloo Parathas taste delicious with fresh, thick cream or a knob of unsalted, home-made butter!

Upma: Originally from South India, this tasty dish can be eaten for breakfast, brunch or as a snack and is so wholesome you can even make a meal of it!

Poha: From western India, Poha, made from flattened rice, is an easy-to-cook, nutritious snack. It is often eaten for breakfast or brunch. Add extra zing to Poha by serving it with Mint-Coriander Chutney!

Seekh Kabab - Kebabs on Skewers

These delicious, juicy kebabs can be made with any minced meat you like, but I like lamb best. They are a terrific appetizer but also make a nice side dish to the main meal. Serve them with green Mint-Coriander Chutney. This recipe will serve 2 people if served as a side dish and 4 people if served as an appetizer.

INGREDIENTS:
-500 gms lamb mince
-1 medium sized onion chopped very fine
-1 tbsp garlic paste
-1 tbsp ginger paste
-1/2 cup fresh chopped coriander
-Juice of 1/2 lemon/ lime
-2 tbsps yogurt (not sour)
-1 tsp garam masala (see link below for recipe to make your own)
-2-3 green chillies very finely chopped (optional)
-Salt to taste
-Vegetable/ canola/ sunflower cookign oil for basting kebabs while cooking
-1 large onion cut into thin rings (to serve the kebabs on)

PREPARATION:
Put all the ingredients into a large mixing bowl.
Use your hands or a wooden paddle to mix the ingredients thoroughly till they are well blended.
Cover the bowl with cling film and put into the refrigerator for 1 hour.
Soak bamboo skewers in water to prep for the kebabs.
Remove from fridge and divide the mix into equal portions.

Take each portion and form it into a long sausage-like kebab while pressing on to a skewer. Do this till the mix has firmly adhered to the skewer. Put some oil on your hands to prevent meat from sticking to them. Do this till all the kebab mix is used up.

-Grill the kebabs - grilling on a coal fire gives them a lovely smokey flavor - basting with cooking oil as required, till the meat is done. Turn as often as required.

-Serve piping hot on a bed of onion rings, with Mint-Coriander Chutney!

Chicken Karahi

I was playing around with my spices the other day and this is what I turned out! I have named it Chicken Karahi because I cooked it, stir-fry style, in my wok (karahi)! Serve Chicken Karahi with hot Chapatis or Parathas and a green salad.

INGREDIENTS:

1/2 kg chicken (I like to use skinless, boneless chicken, usually thigh fillets) cut into 2" pieces
3 tbsps fresh yogurt (not sour)
2 tbsps Tandoori Masala (see link below for recipe to make your own)
1 tsp coriander powder
1 tsp cumin powder
1 tsp garlic paste
1 tsp ginger paste
Salt to taste
4 tbsps vegetable/ canola/ sunflower cooking oil
2 medium-sized onions chopped fine
2 tbsps tomato ketchup
Salt to taste
Chopped fresh coriander to garnish

PREPARATION:

Put the chicken, yogurt, Tandoori Masala, spices and ginger and garlic pastes into a large mixing bowl. Stir to blend all ingredients and coat the chicken completely.

Keep aside to marinate for 1 hour.
After an hour, heat the cooking oil in a wok, on high heat. When the oil is hot, add the onion and stir fry till soft.

Now add the chicken pieces. Reserve the marinade for a little later. Fry the chicken till sealed and opaque. Now add the marinade and tomato sauce. Stir well and season as and if required. Cook till chicken is done.

Remove from fire and garnish with chopped fresh coriander.

The Italian Food

It is surprising how many people who believe they are familiar with Italian cooking are unaware of the regional differences that exist. Pasta is the first course in a meal for most Italians with the exception of the far north. Here risotto or polenta is the norm. For the most part, meat does not play a regular part of many Italian diets with vegetables, grains and legumes taking center stage in most homes. Olive oil is often seen in its dark green state (from its first pressing) in the south. You will see a more refined, golden oil in the north.

As far as suggesting the best olive oil to use, I must first stress your choice depends upon the use of the oil and your own personal tastes. Many people prefer a fruity, golden oil and for them I would recommend using a product from Lucca. I used to live in Pisa which is near Lucca and consequently we would have Luccan olive oil on the table all the time. It has a delicious fruity, bright green aroma and the taste would often have a pleasant sharpness or bite to it. My oil of choice, though, comes from the rich, dark green olives of Sicily. I grew up with this and find the earthy, heavier, aromatic liquid almost makes me swoon with anticipation. So powerful is the flavor, I find I use much less than when I use the more refined, golden oils.

Although focaccia originates from Genoa, you will see a softer, thicker version in Apulia which is made of potatoes. This is chewy and delicious, especially lightly brushed with that dark green, southern Italian olive oil.

Basically, Italian cuisine is a combination of vegetables, grains, fruits, fish, cheeses and a scattering of meats, fowl and game usually seasoned or cooked with olive oil (with the exception of the far north). The reliance upon what the country can produce has shaped a diet popular for centuries, particularly with the poorer Italian people, and is called la cucina povera.

Italian Eating Customs

As the old adage goes, "When in Rome, do as the Romans do," and when I ate in Italy, I tried to behave like a native. I liked to think that I belonged there, that I didn't stand out like the touristi because I insisted in eating only at the smaller, family-run trattorias. There you can get the best of the region's cooking while blending with the natives as you bask in the flavors and culture of their life. One way to accomplish this is to familiarize yourself with Italian eating customs.

Italians eat only two main meals a day. They generally skip what we and Britons consider breakfast and opt for a cup of cappuccino. Lots of milk in coffee is definitely a morning ritual for Italians.

I'd like to offer some advice for savoring an Italian meal. First, don't be tempted to nibble on that gelato or cannoli during the day if you are planning to enjoy the experience of a full Italian lunch or dinner. This is a memorable occasion for your palate and realize that eating is done with great pleasure and gusto.

Second, if you do decide to dine Italian style, don't rush through your courses: learn the art of slowly savoring your meal over a bottle or two of wine and good conversation. Italians take great pleasure in serving people the food they lovingly prepare, especially foreigners who are learning about their country. If you charge through a meal as if you have a plane to catch you are insulting the restaurant chef and staff and are considered gauche. You will very likely be dealt with accordingly. So, relax and enjoy one of life's greatest pleasures and one of Italy's many great accomplishments!

One more word of advice: Italians usually eat their dinner later than Americans do. Plan on getting to your restaurant (at the earliest) by 7pm. I made the embarrassing mistake of walking into a trattoria solo at 5 pm because I was hungry. I found the restaurant was enjoying its family meal with the staff before beginning the evening's work. Of course they were gracious and charming and hopped up from their dinner table and prepared me my meal but I couldn't help feeling guilty as I ate knowing that I cut short one of the favorite parts of their day.

Chinese Cuisine

The vastness of China's geography and history echoes through the polyphony of Chinese cuisine. To begin, it is best to divide Chinese cuisine, with all the appropriate disclaimers and caveats, into that of four major regions: the northern plains, including Beijing; the fertile east, watered by the Yangtse River; the south, famous for the Cantonese cooking of the Guangdong Province; and the fecund west of Szechwan and Hunan Provinces.

Canton is, perhaps, the most famous of the food areas. Long, warm, wet days throughout the year create the perfect environment for cultivating most everything. The coast provides ample seafood, the groves are filled with fruits. Cooking methods and recipes here are sophisticated and varied. Since the local produce is so gorgeous, the cooking highlights its freshness, relying less on loud sauces and deep-frying.

To the mountainous west, in Szechwan and Hunan provinces, steamy heat and spicy foods fill the restaurants. Rice grows abundantly, as do citrus fruits, bamboo, and mushrooms. The spiciness of the food tells of locally grown chiles and the inclinations of the local palate, though some say the spices are used to mask the taste of foods that rot quickly in the heat.

To the east of Hunan lies "the land of fish and rice." Like the west in latitude, it has the added bonus of lowlands for rice cultivation and a rich ocean's edge for fish.

The northern region of China reaches into the hostile climate of Mongolia -- land of the Gobi Desert and Arctic winter winds. Mongolian influence appears in the prevalence of mutton and lamb -- many in the region are Muslim, so pork is forbidden -- and in the nomadic simplicity of the Mongolian fire pot. The north is not amenable to rice cultivation so, wheat, barley, millet and soybeans are the staples; breads and noodles anchor the meal. The vegetables and fruits -- cabbage, squash, pears, grapes, and apples -- are like those grown in North America. Beijing is the pearl of the region; royal haute cuisine was born and bred inside her walls. However, the centuries and the accumulated wisdom of China's best chefs have conspired to make imperial cuisine an incredible achievement that belongs to all of China.

Indian Spices -Learning to Cook with Spices

Spices are the soul of Indian food. Simple ingredients come alive with the special use of spices and herbs.

1. Many Indian vegetables are made with simple bland spices so the flavor of the main ingredient can stay pure and the spices provide a supporting taste. These are the more bland and delicate spices such as fennel, cumin, mustard seeds and coriander powder and turmeric.

2. Then there are the stronger spices. In India we use strong, pungent spices like garam masala in small amounts. It is safest to use whole spices in garam masala when new to these spices. Use 1 each for 4 servings as a start.

These whole spices are natures very own Bouquet Garni: In India whole spices are used in many recipes and they keep releasing their flavor over time in a dish. This natural use of whole spices is more popular in North Indian cuisines.

3. Fresh herbs like mint, coconut, fresh green chilies are combined with spices to make fragrant concoctions for cooking. Indian cooking involves the use of fresh herbs and it is easy to overlook this important aspect in our cooking with all the fragrance and charm of spices. Fresh herbs help balance spices.

4. In our store you will also find spice blends and ready made pastes and sauces. These are time saving ideas making it even easier for you to enjoy authentic flavors in your own kitchen.

Indian Cooking Techniques

Indian Cooking Techniques:Baghar/Tadka/Chonk (Instant seasonings/Tempering)- The goal of this technique is to add flavor to a dish very quickly. Spices and herbs are added to hot oil/ghee. Hot oil extracts and retains the aroma, essence and flavor of the spices and herbs. This tempering is done in two ways.

1. As the first step in the cooking process, before adding the rice, vegetables or lentils.

2. Pouring the tempered oil over dal. Spices and herbs cooked this way retain and enhance their flavors. A common recipe for baghar is to add either cumin or mustard seeds in hot oil and let them sizzle for a few seconds then add a pinch of asafetida and red chili powder.

Uses - Pour over cooked lentils that has already been boiled with ginger and turmeric, over steamed vegetables and over yogurt raitas and rice.

Balchao (Pickling)

A Goan specialty influenced by the Portuguese, where vegetables like eggplant or seafood like prawns are "pickled" in sugar, vinegar and spices for a day or two before eating.Balchao - Prawn PreserveIngredients:

8 oz or 1/4 Kg prawns (shelled). 1 tsp. cumin seeds 1 tsp. peppercorns 10 kashmiri chilies vinegar to taste1 tsp. ground turmeric 2 cups oil 4 medium onions, minced handful of curry leaves 1 inch piece of ginger, finely chopped 3 heads of garlic, finely chopped 4 green chilies, seeded and choppedsalt to taste

Preparation Method:

1.Grind together the cumin, peppercorns and chilies with the vinegar. Mix in the turmeric. 2.Fry the onions in the oil until all the water has gone. 3.Add the prawns, masala, curry leaves, garlic, ginger and green chilies. 4.Simmer for 10 minutes or so.

Bhunao (Curry):
This is Indian curry cooking. Oil is added to a wok or pan, and to this, chopped onion and cumin are added. After the onions are browned then the desired herbs and spices are added (tomatoes may also be added). Small quantities of water, yogurt, and stock are introduced to the pan if and when the ingredients start to stick. After the oil separates from the mixture, the main ingredient (meat or vegetable) is added and cooked.

Dhuanaar (Smoke Seasoning):

Glowing charcoal is placed in a small pot, which is ten put in a bigger pot. Cooked meats are placed around this. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the larger pot. This meats imbibe the fresh smoke taste of ghee and cumin. Very popular in the cold months of North India, especially in the dessert areas. Do-Piaza (Cooking with Onions): There are two theories for the origin of this method.1. Akbar the Great - India's great Mughal ruler liked to surround himself with the most talented people. He called them his 9 Gems. Mullah Do-Piaza, the legendary cook was one of them. He created a style of his own and items cooked in this style are called Do Piazza.2. The other is cooking with 2 (Do) Onions (piaz). Potatoes and meats are cooked generally with 2 onions, yogurt and spices. Tomatoes usually are not added in this type of cooking.

Dum (Steaming):

This process reflects the ingenuity of the Indian chefs. They virtually created a baking oven and a pressure cooker with very simple ideas. Food was partially cooked before hand. They then put this in a pot and sealed the cover with atta (dough) to capture the moisture within the food as it cooked tenderly and slowly over a charcoal fire. Coals was also placed on the lid to ensure even cooking.

They then added their main ingredients like rice or vegetables or meats or all three with spices, herbs, seasonings, saffron, tomato and let the food continue to cook in its own steam. The entire dish retained all its flavor and aroma and the slow cooking created perfect foods fit for their emperors and kings and rajahas.The Indian Biryani is one of the most popular dum dishes. Dum means "to steam". Below is a recipe I personally make when I entertain.

Dum Aloo:

Ingredients12 oz baby potatoes, boiled in salted water and peeled4 small onions4 tomatoes, blanched, peeled and chopped3 green chilies, finely chopped5 large flakes garlic1" piece ginger 2 tablespoons plain yogurt1 teaspoon ground cumin seeds1/2 teaspoon garam masala1 1/2 teaspoon chili powder1 cinnamon stick2 bay leaves2 cloves1/2 teaspoon cumin seedsseeds of 2 Cardamomsalt to tasteoil for frying Preparation: Deep fry the potatoes till golden brown. Grind the onions, ginger, green chilies, cinnamon, cloves, Cardamom seeds and 1 bay leaf(grind the dry ingredients first, to get a smooth paste). Heat the oil in a pan. Add half the cumin seeds. Then add ground onion paste. Fry well (7 to 10 minutes). Add all the powdered masalas, tomatoes and cook till pulpy. Add the beaten yogurt. Add the potatoes and 3/4 cup 1 cup water. Cover with a tight lid and simmer on low for 5-10 minutes. Add if needed. Garnish with cilantro. Serve hot

Handi:

Handi is an Indian pot that has a bottom like a wok and then has a narrow opening on the top. Slow cooking in steam or in seasoned moist flavorings are its special attributes. The cooking is done in a thick bottom pan, so the food doesn't stick or burn; the lid helps retain the aroma and flavor. Both bhunao and dum are aspects of Handi cooking.

Kadhai (Round bottomed pan):
This is a wok in which the food is cooked. It is placed directly on the table, where everyone eats out of it. Kadhai cooking is quick, water is not used. The main ingredients cook with the natural juices released by the tomatoes and meat in the dish, which is constantly stirred until cooked. The main aspect of this cooking, is for the sides to become seared and this wonderful flavor is scraped and added to the taste of the dish.

Kadhai Chicken:Ingredients:

Whole Chicken 1 no. Medium Tomatoes 8-10 nos. Coriander leaves 2 tbsp. Medium onions 2 nos. Garlic paste 2 tbsp. Ginger, finely chopped 2 tbsp. Dry red chilies 6-8 nos. Chopped green chilies 8 nos. Red chili powder 1 tsp. Whole Coriander (dhania) 1 tbsp. Garam masala powder 1 tsp. Coriander powder (dhania powder) 1tsp. Whole Garam masala 1 tsp. Oil 2 tbsp. Salt As per taste Preparation Method:1. Skin and cut the chicken into pieces.2. Take whole dhania, dry red chilies and pound together.3. Slice the onions.4. In a Kadhai take oil, add Whole Garam Masala, garlic, whole dhania, green chilies and red chilies mixture. Add onions. Fry till onions are golden brown.5. Put in tomatoes, ginger, dhania powder and red chili powder.6. Add some water. Cover and let it cook. Once the gravy is reduced put in the chicken pieces, salt and coriander leaves.7. Mix well, sprinkle the Garam Masala Powder. Cover and cook for 8-10 min on low flame.8. Serve hot.

Talna (Frying):

Frying Indian food is usually done in a wok or kadhai. The round bottom uses less oil and cooks the food evenly. Many times ghee is used as this fat can be used over and over again and does not go rancid due to its high smoke point. Another good frying oil is peanut oil.

Tandoori:

Tandoori cooking is one of the highlights of Indian cuisine. The Indian tandoor is a clay oven that can reach temperatures as high as 550F. It looks like a rounded bee-hive. Tandoori is a hotter and quicker form of cooking than the western barbecue. It is used to make naan breads, kebabs, tandoori meats and stuffed rotis and paranthas.

A traditional tandoori oven must be seasoned. A paste is made of spinach and applied to the inner surface and left to dry. Paste of mustard oil, buttermilk, jaggery and salt is applied over the spinach. A small fire is lit and the temperature allowed to rise gradually until the emulsion peels away from the walls of the tandoor. Repeat for a few times. A brine solution is sprinkled on the inner walls to facilitate the sticking of breads like naans to the sides. To know if the oven temperature is optimum, try and stick a naan to the sides, if it falls off, the oven is not hot enough. Meats and Paneer are marinated, the kebabs are seasoned with herbs and spices. They are also basted with ghee to withstand the drying of meats which happens at such high temperatures. Meats, Kebabs and Naan come out perfect in a Tandoor.

Tawa:

A tawa is a round, thick iron griddle, slightly concave in the center. It is used when very high temperatures are needed and is mostly used for Indian unleavened breads called chappati or rotis. It is also used for cooking some unique dishes which require fast cooking, with the outer rim used to keep the dish warm. Popular in street food, especially Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning, and is served straight out of the tawa and eaten immediately on sour dough bread.

Cooking with the Asian System of Tastes

A balanced diet involves having six tastes - salty, sour, sweet, astringent, bitter present in every meal or at least have them once everyday.

Taste has an effect on the body systems. Each of the tastes have a specific effect on the individual. An Ayurvedic cook would have studied the various foods and their tastes and their effects.

He woulld then match the tastes to: 1. the individual body type that is made up of the elements - Vata/Air and Ether, Pitta/Fire, Kapha/Earth & Water - It is an Ayurvedic cooks responsibility along with the Ayurvedic physician to educate the individual about the uniqueness of their individual elements/Doshas which can be tweaked with taste to create wellness.

2. the present season - Choosing vegetables and fruits in season is one way to have the right tastes for that season, other ways is to use grains, beans, lentil, spices, herbs and seasonings to get the alchemy of taste right.

Winter - sweet, sour and salty tastes are encouraged.Cooking with the Asian System of Tastes

Summer - foods that are naturally sweet, bitter and astringent are encouraged.

Spring and autumn - pungent, bitter and astringent tastes are encouraged.

Indian famous Tandoori Barbecue

Now enjoy America's most famous past-time - the barbecue - with Ajika Tandoori full flavor seasonings. This Summer enhance your barbecue experience with marinated meats flavored with this majistic spice blend.

The chicken is marinated in yogurt which is seasoned with Tandoori spices, ginger and garlic for a minimum of four hours or overnight for 12 hours. The yogurt tenderizes the meat while acting as a seasoned baste for the chicken. If you prefer the dark reds on the Tandoori chicken found in Indian restaurants add few drops of red color. Since the color does not add any flavor it could be left out for a more natural dish.

Layer the marinated chicken evenly on the grill and grill turning the chicken so one side is not overcooked. To keep the chicken moist and bring out the flavor of Tandoori spices brush ghee over it.

Garnish with limes, red onion rings, and cilantro.

Choose Indian Cuisine

Indian cuisine is gaining popularity around the globe. Easy to prepare, tasty and it's mainstay grains, lentils and vegetable dishes is allowing Indian cuisine to gain popularity all over the world. Today, many people want a balance of both protein and carbohydrates.

Indian cuisine offers the health promoting properties of various herbs, ginger and spices, as well as a well-balanced diet. Yogurt, an accompaniment to Indian meals, introduces good flora into the digestive system. Many of our menus are vegetarian, which tend to be more alkaline than non-vegetarian menus. Fresh fruit follows Indian meals, which also contributes to an alkaline balance. Indian meals are easy to prepare, taking about 20 to 30 minutes to prepare at an averga. Many foods can be cooked in crockpots, pressure cooker or in pans.

Beans/lentils can be soaked overnight. Whole wheat dough for chappatis and rotis can be made ahead of time and kept in the refrigerator for later use. Tortillas and pita breads may be substitued for Indian flat breads.

Note: Lentils and beans combined with rice or wheat form complete proteins that have all of the eight amino acids.