Pamper Yourself With A Royal Dish

Did you know I have royal blood running through my veins? I didn't know either until I started eating this rich cuisine. You see, now more than before I have a reason to brag about my origins. I found out our cuisine is widely influenced by the Mughals. Their tastes varied from mild to spicy. Additionally their cooking had an unique aroma where whole and ground spices were infused in their cooking. I've noticed that in South Indian cooking, we use the same kind of spices to make our dishes POP. 

So I say to you now, come join me in my conquest of discovering new ingredients and trying dishes...oh and on your way, delight your palate with some "rich" food.

Eat like the Maharajahs and Maharanis with Shahi Korma.  

Ingredients:

• 10" long Long Squash, also known as Lauki
• 2/3 cup Frozen peas and carrots
• 2 Green Chilies, cut in half
• Handful Cashews, split in half
• 2 tbsp Raisins or Craisins
• ½ cup Evaporated Milk
• 1 tbsp Garam Masala
• ½ tsp Turmeric powder
• 1 tsp Salt, or as needed
• 2 tbsp Vegetable Oil
• 1 tsp Mustard seeds
• 1 tsp Whole Cumin seeds

Procedure:

1) Peel the lauki and cut it into 1-inch cubes.  In a pressure cooker or sauce pan heat 2 tablespoons of vegetable oil and season with mustard and cumin seeds. When they splatter, add turmeric powder, cubed lauki, green chilies (chopped), and salt.

2) Pressure cook or cook on stove top on medium heat until the lauki is soft but not mushy. Please note if using pressure cooker, turn off the heat after one to two whistles. 

3) When the lauki is cooked, add the remaining ingredients: peas and carrots, halved cashews, golden raisins, evaporated milk and garam masala. Cook well for 5-6 minutes on medium heat until the korma thickens.  

4) Garnish with chopped coriander leaves and serve it with hot rice, jeera (cumin) rice, or rotis. 

***Quick Tip: To add more richness to the korma, you can grind the cashews and add the mixture.


****We recently submitted this recipe for the Lufthansa: Flavors Of India promotional contest and received a generous amount of votes. We thank all our fans, friends and family for their support****

~Better Than Fried Green Tomatoes~

Tomato, what a versatile fruit or vegetable (however you view it)! There are so many kinds and so many ways to use them all. Let me count the ways: sauces, relishes, breads, rice dishes and even curries. Just take a look at those succulent and juicy varieties. Makes me want to reach in and take a big bite out of one!

Photo: Jack Gavigan (CC/SA)

One of the ways I enjoy eating tomatoes is with roti or hot rice. It's a dish called Tangy Tomato Curry which my mom prepared for a Diwali dinner recently. This gravy based dish is made with unripened tomatoes.  My mom always said, the greener the tomatoes, the better the taste. What I like about this dish is that the tomatoes are the focal point and not used as garnish or gravy. It's about time, they got some recognition! Are you with me?

Ingredients for Tangy Tomato Curry:
- 5 Medium Green tomatoes, cut into cubes
- 2 Medium Potatoes, cut into ½” cubes & microwave for 4 min
- 1 Large Onion, chopped into ½” cubes
- 4 Green chilies, finely chopped
- 1 inch piece of Ginger, grated
- ¼ cup of Grated coconut, fresh or dry powder
- ½ tbsp of Sambhar powder
- 2 tbsp Vegetable oil
- 1 tsp of Cumin seeds
- 1 tsp of Mustard seeds
- ½ tsp Turmeric
- ¼ cup of Fresh Coriander/Cilantro, chopped

Procedure: Heat oil in a medium size saucepan and season with cumin & mustard seeds. When they splutter, add onions and saute the mixture for couple of minutes. Next add turmeric, ginger and chopped chilies and stir well. Then add the potato and tomato pieces and salt. Mix and cook under medium to low heat with closed lid for 6 to 8 minutes. When the potato pieces are soft, add sambhar powder, grated coconut and mix well. Serve it with hot rotis or rice and enjoy the spicy & sour chatpata taste.

***Quick Tip: If dry coconut powder is used, sprinkle it with 2 tbsp of water and microwave it for 30 seconds to make it soft & fluffy.