Indian food is different from rest of the world

Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form. Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.

Chicken & mixed olive casserole

Ingredients (serves 4)
2 tbs olive oil
1 red onion, cut into thin wedges
2 cloves garlic, thinly sliced
8 chicken thigh fillets, trimmed and cut into 4cm pieces
Salt & freshly ground pepper
2 tsp ground fennel
250g large marinated mixed olives
700g bottle Italian cooking sauce
Couscous, to serve
Method to make Chicken & Mixed Olive Casserole
1. Heat the oil in a large heavy-based saucepan over a moderately high heat. Add the onion, garlic and chicken and stir over the heat for 5 mins or until just beginning to colour. Season with salt and pepper.

2. Add the ground fennel, olives and Italian cooking sauce. Cover and simmer over a moderate heat for 8-10 mins. Serve with steamed couscous.

Sprouts

Ever looked at your child and felt like she's grown so much and so suddenly? Then you look at the other kids in the neighborhood and they have turned into giants, too? Because you are now looking up at them? It turns me into a mess because I start worrying whether she is getting the nutrition she needs to see her through this growth spurt. That always sends me in the direction of the energy store:

This time I sprouted masoor or lentils. I had several friends who would bring sprouted masoorichi usal for lunch and I willingly traded my lunch for theirs. We never sprouted masoor in our family and I am not entirely sure why - even though masoor was and is always a staple in our pantry. They are not toxic when sprouted, for sure. I threw all inhibition aside and went ahead. Now, I am even more flummoxed because these are the easiest to sprout! Easier than green beans, matki and vaal. They also cook very quickly and are a delight to discerning taste buds.To sprout whole masoor or whole lentils:
Soak overnight, 2 cups of masoor in 4 cups of water. Or for 6-8 hours.
Drain the water and rinse them well.
Keep them in a colander or even the inner basket of your salad spinner and cover.
A warm and dark environment helps.
Check them after another 8-10 hours and you should see small sprouts already.
Rinse them again and cover for another 8-10 hours. They should be ready by then.
If not, repeat #6.
Sprouted Masoor Usal
1 tbsp oil
1/2tsp mustard seeds
a pinch asafetida
7-8 curry leaves
2 dried red chillies, broken into 2-3 pieces each
1 large clove of garlic, julienned
1/8 tsp turmeric powder
2 cups of masoor
1/2 tsp brown sugar (optional)
1 cup water
Salt to taste
lemon wedges, finely chopped onions and cilantro for garnish

Dal Matters: Masoor Dal for Rose

This and other similar snide comments were whispered by visiting relatives and guests alike when they saw our maid, Rose. She was a tribal girl, an Adivasi, who had come to Bombay in search of a better life. She had some basic education so she could read and write in both English and Hindi, and she could count, too. She and her sister had dropped out of school because getting there took them several hours, as did getting back. They lived in a hut with a thatched roof in a remote area of Bihar and had to walk several miles for water on a daily basis. They had no electricity. Every year, she would go home for about a month, to take some of her earnings back to her family. The journey itself was long: several days by train, followed by several days by bus and about a day of walking. Every time she came back, she had lost a fair amount of weight from both the journey as well as the harsh conditions in which the rest of her family coexisted. We were like two lionesses - my sister and I - with nails drawn and teeth bared, when it was assumed that it was perfectly alright to snicker about her.Rose was an excellent cook. She taught us many of her recipes, just as she learned many from us. The one that has stayed with me is her Masoor Dal. It is simple, it cooks quickly and it can be used copiously to drown rice in a large bowl and consumed in absolute bliss. Here is my adaptation of Rose's Masoor Dal.

Masoor Dal
2 cups uncooked masoor dal, washed and drained (hulled split red lentils)
2-3 tsp oil
1/2 tsp mustard seeds
pinch asafetida
10-15 whole black peppercorns**see notes
1/8 tsp turmeric powder
1/2 tsp red chilli powder
1 beefsteak tomato (optional), sliced into 8 wedges
6 cups water
juice of one lemon
salt to taste
Heat oil in the pan of your pressure cooker.
Add mustard seeds and when they pop, add asafetida.
Add whole black peppercorn - careful now, as they have a tendency to pop right out of the pan and into your face.
Add turmeric powder, red chilli powder and the tomato wedges.
Add masoor dal, water and salt. Stir well.
Cook under pressure until the dal cooks, taking care to ensure that it does not burn. The time and method varies depending on the type of pressure cooker. I usually cook it under pressure on medium-high and after the first 'whistle', I turn the heat down to low and let it cook for another 20-25 minutes.
Allow the pressure cooker to cool and open it only when it is safe.
Add lemon juice, mix well and serve over steaming hot rice.