KHAANASUTRA

Visits with more foodies in the United Kingdom.

2011-09-19T12:53:00.000-07:00

I was in awe of my family's support and willingness to share. It was a win win trip for me. Not only did I spend quality time with Mum, I also came back loaded with her recipes. Recipes to be preserved and cherished. En route I stopped over in England to reconnect with all my cousins and extended family.

In the UK I was in a for a few more treats. I was attending my nephew's wedding and 5 days of laughter, good times, and of course food galore! What a fabulous party in Kingston and Sunningdale! I was taking in all the catering tips and styles and making quick notes for future reference.

My next stop was at my brother's in Winchester for a few days. Not only were we able to spend some quality time together, but I was also able to pick his brains for some ideas and experience some of his culinary treats. Over the course of the evenings and after a few too many glasses of vino, we had made progress sharing recipes and tips with each other. The grand finale was dinner prepared by my nephew, Ankush, a star Chef in the house. We were treated to a mouth watering six course meal, each course paired with a special wine.

The brief stay at my cousin's in Barnet was just as warm and overwhelming. Neera and I grew up together, shared many memorable moments other than just the room we also often fought in. She had done a sweep of all her recipes from her Mum, my Maasi (aunt), who too was an excellent cook just like my Mum! She wasn't kidding when she said she had all the recipes out. How very generous of her! She also reminded me about the time I had boiled the eggs until they were totally burnt and the unappetizing smell lingered for days. But on a positive note, it is at my aunt's place that I first attempted to cook poori bhaji and parathas for Sunday brunch., which was well appreciated, and with my confident mustered I never looked back.

Food and more Food in Kenya.

2011-09-14T07:39:00.000-07:00

It was a win win trip for me. Not only was I able to spend quality time with Mummy dear. While she napped in the afternoon, I was also able to get out and explore the markets and stalls piled high with fresh vegetables and tropical fruit.

A brisk walk every morning, taking in the fresh tropical air, energized me for the rest of the day. I enjoyed cooking fresh meals for Mum, wanting to satisfy her with whatever she desired other than her daily helping of toast. Mum loves her bread!

Curry, kichdi, maybe some pasta, or a fresh soup was usually a favourite.
There was just too much to explore in Nairobi, where I was for the most part. Fabulous restaurants, cafes are all part of the scene, from fresh kebabs and tikkas at Hashmi to a crisp green haloumi salad at Art Cafe, melt in your mouth Sashimi at Furasato. As I write this blog, I am salivating!

My travel and food journal continues...

2011-09-12T18:45:00.000-07:00

Although my Mum was not able to share everything with me , she was quick to reassure me that my cousins, aunts and sister-in-law knew almost all her recipes. How fortunate!! Not all was lost. My Bhuaji (Dad's sister), my badi Didis (Vijay and Usha), Anita, Asha my husband's sister, were all willing to help out and share their cooking skills with me. My little red book, my recipe journal and my camera went everywhere with me. I was never shy to enter their kitchens, help them with their cooking whilst watching them closely.

To add to this stash of recipes, my beautiful niece Mala Gidoomal, surprised me with a gift. A couple of years ago, when she had lived across the road from my Mum, she availed of the opportunity to learn from the best, hands on. She spent 6 months, every morning, helping Mum in the kitchen, to cook, learn and and create fabulous meals for her husband. Her sister Ritu had done the same a few years prior.

Learning about my dilemma, Mala very generously photocopied all the recipes from her folders and gave them to me.

My second book was taking shape and I was ready to write.

This little red book holds more value for me than maybe my cheque book!

My travel and food journal.

2011-09-08T09:00:00.000-07:00

I am finally getting settled into a routine after almost a year of travel. What has prompted me to write this journal is all the photographs from my trips that I have finally managed to download. I would love to write that it was all pleasure, but not so. However it is what you make of the situation and the environment you are in.

My first trip was to Kenya, to spend some quality time with my aging mum. I was in a rush to get to her, alleviate her loneliness and get her back onto her feet, up and about and into the kitchen so I could learn some more from her. I think it was a little too late. To my dismay my Mum, a passionate foodie was now totally uninterested in the kitchen. This saddened me and I had obviously taken her for granted! In my mind, Mum, an active, independent and fun loving lady was never going to age. A lesson learnt! Never wait for tomorrow because tomorrow may open a totally new world for you.

However hard I tried and motivated mother to be a little interactive, I was obviously not succeeding. I had an ulterior motive. I wanted to pick her brains for her recipes for my second book which had been on hold. The situation gave me an incentive and a new direction for the concept of this book. To be cont'd.........

More onions and a delicious robust masala.

2011-09-07T12:37:00.000-07:00

I have to chuckle about my recent exposure to organic onions and the not so organic ones as per the local farmer in Kenya.
While at the City Market in Nairobi, Kenya, I wandered off to explore the vast market that was laden with freshly picked vegetables, untouched by chemicals and genetic modification. Everything looked so tempting to buy, but unfortunately my basket could only hold so much! As I walked through the cramped stalls, I came across a section of the market that sold just onions. There were onions galore neatly piled in heaps with the pale, pink, shiny skins sending an appealing invitation to be picked first. Just as I was reaching out to bag a handful of these onions, the young farmer pushed my hand away and insisted I buy the large purple skinned “organic onions”. These looked very similar to the ones available in the supermarkets here which are not so organic at all. Thinking I was a foreigner, and that I would fall for his sales pitch, he pressed on. If only he knew what I knew.
After an endless argument I insisted I wanted the au natural pink gems which were then taken home and caramelized to make this robust masala recipe. It is a recipe that I very often double or even triple, just to have in the freezer. This recipe can be used for masala chicken, fish, shrimp or even a heaping spoonful for the channe masala.
Enjoy!

For the Masala

8 tbsp. cooking oil

2 onions, large, finely chopped

2 tsp. garlic, fresh, minced

3 tsp. ginger, fresh, minced

3 cups tomatoes,pureed

3/4 tsp. turmeric powder

1 tsp red chilli powder, to taste

2 1/2 tsp. salt, to taste

1 1/2 tsp. ground cumin powder

2 1/2 tsp. ground coriander powder

1 tsp. methi, dried, crumbled leaves. Optional

1 cup boiled water

1 1/2 tsp. garam masala

fresh chopped coriander for garnish

Directions

• Heat oil in a large heavy saucepan.

• Add cumin seeds, garlic and chopped onions.

• Fry gently on medium high heat until the onions are golden brown, stirring constantly to prevent them from sticking. About 20 minutes.

• Add all other ingredients except for the water, garam masala.

• Stir and cook well on medium heat for approximately 15 minutes or until the oil begins to separate from the thick paste/masala. Mix in the garam masala and add water if the masala is too thick. The mixture should coat a spoon and not be too runny.

This masala can be divided into two portions and frozen for future use.

A Grand Onion

2010-08-14T18:09:00.000-07:00

Yes, it seems like I have been on an eternal vacation! I have been unable to share anything on my blog for many months, largely due to recipe developments and creations for my second book. In my next few blogs, I will be writing about ingredients as they deem important to Indian cuisine.
You must wonder why I am writing about an onion! The onion which we strike off of our shopping lists because it leaves an odour or makes us cry! More often than not, we should brush aside these negative aspects to reveal the beauty and versatility of this stately vegetable. With so many varieties of onions, they have internationally dominated the pantry list as one of the most essential ingredients of almost all cuisines and kitchens for centuries.
From red to pink, Spanish, yellow cooking onions, bulb, garlic, chives and all the way to the scallions, these onions each have their own unique individual merits. However, it is really a matter of personal preference as to what one uses in their own kitchen. Onions are generally used in many cuisines to form the base for a sauce or a curry. Once caramelized, and blended with spices and tomatoes, it creates a robust masala or base for a nice, thick and flavorful curry. I grew up eating red or pink onions and am biased towards using them in almost all of my recipes. Not only do they have a stronger flavor uncooked, but they also caramelize to a much sweeter taste than yellow cooking onions (in my opinion of course).
In addition to adding flavours, piquant or sweet, the inexpensive onion has nutritional qualities that make it a worthy addition to your daily cooking. Research at Cornell University sites that Alliums, or simply the onion, not only reduce the risk of cancer and clogged arteries but it is the richest source of flavonoids in our diets, which have anti-inflammatory, anti-viral and anti-bacterial qualities. These benefits, which may have been known to our ancestors, could be the reason that they were included in every meal, either raw or cooked. This also may be one of the key reasons why the farmers in Punjab regularly ate a raw onion with their saag and maki ki roti (pureed spinach and cornmeal flatbread) and then downed it with a refreshing glass of salty lassi. A very healthy, and not to mention delicious, combination following a hard day’s work.
Though the Brahmins cook without onions for purely religious reasons, what deters us from this friendly ingredient? Could it be the pungent smell or the sulphuric acid of the peeled and chopped onion that makes us shed many a tear? If so, some chefs call for using a sharp knife which allows for effective slicing through the membranes and cells of the vegetable which in turn reduces the release of the acids. Additionally, by keeping the root-end of the onion whilst chopping, further reduces tears, since it is the root that contains the sac which houses the sulphuric acids that cause us to cry!
On my posts to follow, I will share the art of fusing the onion with the tomato and spices to create a magical masala base.

The Festivities have begun.

2009-09-28T19:03:00.000-07:00

As Ramadhan came to an end, Eid Festivities were being organized in most Muslim households. Family and friends gathered together to celebrate with a feast of Biriyanis, Raan and Ghosht and Zarda and Kheer to name just a few of the dishes.

Similarly, the Hindus have just completed their period of fasting called Navrathri and now preparing for Diwali. The menu for the Diwali feast would include primarily vegetarian dishes, however, some households may also cook meat dishes, and kheer for dessert.

Sevia ki Kheer or Chawal ki Kheer, rich and creamy, is the one common dish on both the Eid and Diwali Menus . Served hot or cold, it is a favourite in any household.

Creamy Vermicelli – Sevia Ki Kheer
Every household has their own method of making this fine dessert but it basically boils down to cooking this with love and patience, an abundance of nuts and pistachios for a thick, creamy lip smacking Kheer.

Ingredients
2 tbsp milk
8-10 saffron strands
2 cups vermicelli noodles, broken into 3inch pieces
1/2 cup cashews, dry roasted, chopped coarsely
1/2 cup raisins, golden yellow
1 tbsp butter
1/2 cup water
9 cups milk, homogenized
1 cup cream, half and half
3/4 cup sugar, or to taste
1 tsp green cardamom seeds, finely crushed
4 tbsp pistachios, shelled, unsalted, chopped fine, for garnish

Directions
• Warm up 2 tablespoons of milk and infuse the saffron threads. Set aside.
• Preheat oven to 300˚ . Bake the vermicelli noodles in a shallow pan for approximately 20 mins or until lightly browned.
• Meanwhile, in a small frypan, melt the butter on medium high heat and sautè the raisins until slightly browned and plump. Remove with a slotted spoon , drain on a paper towel and set aside
• In a deep pan add the water and bring to a gentle boil on medium high heat.
• Add the milk and crushed cardamom seeds.Lower the heat to medium and simmer the mixture for 1 hour, until the milk has boiled down and has thickened. Stir constantly to prevent the milk from sticking to the pan.
• Add the browned vermicelli noodles, cream and saffron. Stir to mix well and simmer for another 15 minutes until the noodles are soft.
• Stir in the sugar, nuts and raisins, mix well for 5 minutes until the sugar is dissolved and well blended.
• Remove from heat and garnish with the pistachios.
• Serve warm or cold.

Serves 6 – 8 people

Our Indian Summer

2009-09-23T12:20:00.000-07:00

Although the calendar states that the Fall season has officially arrived, we are still enjoying the warmer temperatures of our Indian Summer. I am always hoping and wishing that the warm weather will be here to stay up until December, but I am told that it is only wishful thinking. Some of us are still taking advantage of the sun and warmth and cooking outdoors. For the last few weeks I have enjoyed the company of some good friends and family, cooking kebabs on the anghiti/chula, roasting corn, goat curry and roasting vegetables over a mellow charcoal grill. This brings back many happy memories of Kenya and its outdoor life, the fresh vegetables and meat. Likewise, we are also very fortunate to have such abundance of fresh fruits, vegetables and meats from our FARMERS' Markets and the local farmers in Ontario.

This takes me to my frequent trips to our local Farmer's Market in Burlington, Ontario. On one such trip, I was in awe of the fresh, plump, deep purple, Sicilian Aubergines. I whipped the entire stock and had a plan of action. The weather was ideal for an Indian BBQ. After the kebabs had been cooked, I had my husband add more charcoal to the anghiti and I roasted the eggplants over the hot coals. The aroma soon filled the patio, the slightly charred eggplants were ready to be peeled and some of them were cooked using my Bhartha recipe while the rest were diligently frozen for use in the colder months. When necessary, I have also roasted the eggplants in the oven.

This recipe seems to have converted my daughter who never relished Bhartha before.

EGGPLANT BHARTHA

Ingredients
1 Sicilian eggplant, large round
6tbsp oil
1 tsp cumin seeds
1 onion, large, sliced thinly
3 plum tomatoes, chopped
1 tsp. salt, to taste
1 tsp. red chilli powder, to taste
1/4 cup plain yoghurt, beaten smooth
1 green chillie pepper, finely chopped
1/2 tsp. garam masala, for garnish
2 tbsp coriander, fresh chopped, for garnish

Directions
• Preheat oven to 375˚F or heat the gas grill. Scrub and dry the eggplant.
• Rub 1 tbsp of the oil all over the eggplant and prick all over with a knife(about 6 times). Do not trim the eggplant.
• If cooking in the oven, place the eggplant in a shallow baking dish and bake on the middle rack until the skin is brown, somewhat shrivelled and the flesh is soft. About 30 minutes. OR
• If using the gas grill, place it directly on the grill,turning it often and browning it evenly and cooking it as above.
• Remove when the flesh is soft and peel the eggplant while still hot. Try and maintain some flesh around the stem. Rinse it under cold water to remove any excess skin. Place the flesh in the colander to drain any liquid.
• Meanwhile in a pan, heat the remaining 5 tbsp of oil on medium high heat and add the cumin seeds.
• As the cumin seeds begin to sizzle add the onions and saute them to a pale golden brown (about 7- 10 mins) on medium heat.
• Add the eggplant, including the stem, mashing the flesh lightly. Add the salt and red chilli powder. Mix well and cook uncovered on medium heat for 10 minutes
• Stir well and add the chopped tomatoes, cooking and stirring often for another 10 minutes.
• Slowlly add the yoghurt and green chillie pepper, mix well, cooking the mixture for 5 minutes until the yoghurt is heated through.
• Garnish with the garam masala and chopped coriander.
• Serve with hot chappattis or parathas, a daal or a non-vegetarian dish.

Serves 6-8 people

Our Senses and working with food. Umami the fifth sense.

2009-09-22T10:44:00.000-07:00

We are all aware of the four, primary human senses of taste, sweet, sour, bitter and salty. Then there is umami, the fifth sense, which has always stirred up a lot of interest for food developers and cooks around the globe.

To define Umami from Wikipedia is a loanword from the Japanese umami (うまみ ?) meaning "pleasant savoury taste" from umai (うまい) "delicious" and mi (味) "taste". Umami was not properly identified until 1908 by the scientist Kikunae Ikeda, a Professor of the Tokyo Imperial University. He found that glutamate was responsible for the palatability of the broth from kombu seaweed. He noticed that the taste of kombu dashi was distinct from sweet, sour, bitter and salty and named it umami.

In the culinary world, one is always looking at making food taste more delicious and taking it to the next level of taste. Creatively pairing ingredients and spices with the correct cooking technique is what recipe creation is all about and unknowingly or knowingly incorporating that fifth sense.

Italians use the likes of porcini mushrooms and parmesan cheese to take their risotto to the upper level while the Japanese have incorporated soya sauce and dashi to their recipes for the same effect. Sumac, pomegranate and harissa are used in Middle Eastern cuisine while Indian cuisine has similarly incorporated ingredients and spices to add that extra flavour to their meals which I’ll detail below (It is what I do best apparently).

I have to admit that I was not consciously aware of umami at the time of writing my book and creating my recipes, but I knew that there was something indescribably special about particular pairings of ingredients and spices that made Indian food that much more delicious. In Indian cooking for example, the umami factor is in the robust masalas, how they are cooked and the ingredients used. By pairing intense flavours brings out the umami. An example that comes to mind is tamarind and kokum. The tamarind or kokum give the dish depth along with the added bonus of colour. What would adding tamarind instead of lemon juice do to a shrimp dish? My good friend by the name of Trial and Error showed me that there was a distinct flavour in my tamarind and coriander shrimp recipe. One mouthful and Paul, our guest that evening, identified and defined that fifth sense for all of us by noting the tamarind and thought I was the smart chef who knew about umami.

Today, as a fellow epicurean wanderer, I share the very same recipe with you.

As always, explore, experiment and enjoy because you never know when that umami moment will hit you!

Green Coriander and Tamarind Shrimp –

Hare Dhania Aur Imbli Kai Jhingri

Ingredients

2 lbs. shrimp, large,shell on, deveined

1 tbsp. olive oil

2 tbsp. butter

1 tsp. cumin seeds

2 tsp. coriander seeds, dry roasted and crushed coarsely

1 onion, large, sliced thinly

1 1/2 tsp. garlic, fresh minced

1/2 cup fresh coriander, chopped

1 tsp. salt

1 tsp. cumin powder, fresh roasted

1 tsp. green chillies, fresh minced

1/4 cup tamarind paste

1 tbsp. brown sugar [optional]

Directions

· Wash shrimp under cold running water and set aside to drain.

· In a shallow saute pan heat the oil and butter on medium high heat.

· Add the cumin seeds and coriander seeds. Once they start to sizzle, add the onions and garlic.

· Reduce the heat to medium and saute until the onions are soft and slightly pink.

· Add the fresh coriander, salt, cumin powder and green chillies. Stir until well mixed.

· Add the tamarind paste and stir until all the spices and ingredients are well blended.

· Add the shrimp and cook until the shrimp turn pink and are well coated with the sauce. About 8-10 minutes

· Adjust seasonings – if desired add the brown sugar for a sweet and sour flavour.

· Serve over a bed of couscous pilaf or with crisp naan bread and mango salsa.

Serves 6-8 people

Back in my KItchen

2009-06-25T11:18:00.000-07:00

Yes I realize that there has been a lapse in writing on my blog. Being away in India was quite a treat despite the hot, humid weather in Mumbai and Pune. Ignore the weather and life is great anywhere, I guess!Not only is India a cell phone haven, it is also a paradise for the freshest of fresh fruits and vegetables. Why would one want to eat processed foods when there is such a colourful variety of fresh foods available at almost every street corner. I must have driven Nikhil and Ritika nuts by wanting to get out and explore the local vegetable carts and markets. Thank you guys but this is what you have to put up with when you are engaged in food and obsessed with it.As usual, the food was awesome and I was able to stomach everything!!!....I look forward to some more treats in August.

Spring is finally here to stay....I think......

2009-04-21T08:08:00.000-07:00

With the weather warming up now, is it time to lighten up on the spices just a tad.

The warmer weather calls for curried meals light on the spice usage. It is time for salads, marinades, grilled meats and fish and just healthy food in general.

A cooking frenzy.....what a great experience!!!

2009-04-21T08:02:00.000-07:00

This last week was a busy one for me. One of my clients had requested Indian meals for his freezer and once the menu had been planned out, I was shopping, prepping, chopping, stirring and packaging the delicious food.
It was a lot of work but just as enjoyable and a good learning experience.

Hopping to India for Easter

2009-04-14T13:46:00.000-07:00

Hope everyone had a relaxing long week-end, with much to feast on. This Easter I was in awe of how many families were exploring spices for their Easter dinner. It is an adventure in the kitchen that is worth experiencing.
When I was putting together the various menus for my Cookbook, I decided to create a menu for Easter which has had rave reviews.
Turkey is always good but even better with a spicy addition. A dry rub made with warm spices, dry roasted and freshly ground, adds just that subtle flavour. However, the bird can also be marinated with a yoghurt based marinade and stuffed with a flavourful vegetable korma and served with a creamy sauce made from the juices of the bird and marinade.
For those who love lamb as much as I do, temper the meat with some aromatic spices, topped with a honey, yoghurt and cashew crust, roast and serve with some oven roasted potatoes and smoked spicy eggplant.

Our Easter dinner in the past has been

Tamarind and coriander shrimp for appetizer
Spicy lamb leg roast
Medley of Ricotta cheese, peppers and mushrooms
Green beans and potatoes
Seductive mango relish
Basmati rice pullao with sauteed vegetables
For dessert a cardamom flavoured carrot halwa served in chocolate cups topped with ice cream.

With Easter behind us now, let us start thinking of duplicating this menu for Thanks Giving or Christmas or even that special celebration!!!

Once again the magic of spices!!

2009-03-23T07:23:00.000-07:00

Turmeric, the bright yellow orange powder, one of the essential seven spices in the Dhabba, creates its own magic!!!
Haldi as it is known in most Indian homes is used endlessly for many different things. It is sprinkled in the masala (base sauce) to enhance the colour of the basic white cauliflower or cabbage and also adding a gingery flavour to the dish.
Haldi's as an antiseptic is now world renowned, however it has forever been used medicinally in Indian households. This colourful powder has also been used for further accentuating Indian beauty. Many incidences bring to light the magic of this inexpensive wonder spice.
Back in those younger days, I remember my aunt making a mask for us girls every Sunday morning. Haldi, Besan (gram flour) and some yoghurt....mixed into a thick paste was lovingly spread on our faces, and all my cousins and I looked like Mimes for at least 2 hours while the mask worked its wonders on our faces!! It seems to have made a difference. However, try asking my daughters to use the same mask!!!
This same paste is also used for one of the wedding rituals called Haldi. The paste is smeared on the bride and groom prior to the wedding, to bless, cleanse and purify them!
On another note a paste made with some haldi, water and a touch of oil works wonders on wounds and speeds up the healing process. Again , I remember my Aunt, my Nightingale, applying this on my shoulder, when I decided to slide down the banister, slipped and injured myself.
So let us savour this spice for all its strengths.

METHOD BEHIND THE MADNESS continued

2009-03-16T11:31:00.000-07:00

I often wondered why, in Indian cuisine, we always start the cooking process by tempering the oil with cumin seeds. Cumin is from the same family as parsley. Often wondered why it is recommended to chew on a sprig of parsley after a gluttonous meal? It is an anti flatulent and eases the digestion of spice and heavy carbs. Likewise, cumin seeds, when added to the oil, release some of their own oils which too help with digestion.
So don't pass up on this wonderful spice. It has its reasons for being one of the more important spices in the spice dhabba(Tin).

THE MAGICAL TURMERIC

2009-03-16T11:11:00.000-07:00

Often wondered why we use spices for cooking or for that matter why we use spices in Indian Cuisine.
I had always wanted to know why....When I followed my mother and aunts in the kitchen, there was no reasoning why they always tempered with cumin seeds or why they used turmeric in certain dishes and not others and the list goes on. The reply to my constant questioning was very abrasive. It was the only way they knew how to cook . They had never felt the need to question anyone about the use of spices.
My journey began investigating this interesting topic of spices and their values. Besides the aroma and flavour that spices add to Indian food, they also have nutritional and medicinal qualities.
Turmeric, the golden yellow rhizome of the ginger family, warm and full of colour works well as a colourant, digestive and antiseptic.

When combined into a paste with water, gram flour and a dollop of yoghurt, it works as an antiseptic or even a natural face mask.

The gingery base works as a mild anti flatulent in most vegetables. Stark white cauliflower for example is easily transformed to a beautiful appetizing golden yellow cauliflower, just with a hint of turmeric in the masala.