Welcome aboard!

Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

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Happy cooking!


Monday, July 7, 2008

Tinda and Potato masala

For the uninitiated, Tinda or the Indian round-gourd/apple-gourd is a green, squash like vegetable shaped very like an apple. Quite a rich source of essential minerals and vitamins, tinda is more common in North Indian cuisine.
Tinda (indian round-gourd/apple gourd) - 4
Potatoes - 2 medium sized
Onions - 2
Ginger - 1" piece
Garlic - 4 cloves
Curry leaves - 4 sprigs
Red chilli powder (cayeene pepper) - 1 teaspoon (5gms)
Turmeric powder - 1/2 teaspoon
Cumin (jeera)- 1/2 teaspoon
Salt to taste
Steam or pressure cook the potatoes with skins. Grind the garlic and ginger to paste. Chop the onions and tinda into small cubes.
Heat 2 teaspoons of oil in a skillet. Crackle the cumin and fry the curry leaves. Add the ginger-garlic paste and saute till the mixture gives out a good aroma. Add the onions and tinda and saute for a minute. Pour half a cup of water and cook with lid on. Add the chilli powder and turmeric powder and fry. Cube the boiled potatoes keeping the skin on. Add and saute till the flavours mix. Add salt to taste.
Yummy with lemon rice (the recipe is on its way) and chappathis.

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