Moksha Food

Goat meat is the leanest of all the red meats. I cook it at least once a week. I was bored of the regular Indian recipes for curry and wanted to try something different. After hunting through the refrigerator i found a box of sage leaves and half a packet of fresh cranberries. My initial thought was to browse through for some continental recipe but they are usually steak type recipes and my family wanted to enjoy curry with chapatis (Indian flat bread). So i followed Chef Michael Smith's way of instinctive cooking without recipes and just went with my gut feeling.  I started my usual way of making curry by sauteing spices, onions, garlic, ginger and tomato. Then added meat, sage and cranberries. Flavored the curry with salt, little sugar and garam masala. End result was a delightful curry with a twist. We savored this fusion goat curry with sorghum chapatis. Ingredients: 1 1/2 lb of goat meat on bone 1 large red onion, sliced 2-3 green chilies, chopped 1 tomato, chopped 1/2

Pedas are Indian desserts traditionally made out of freshly re duced milk solids . Th ey are sweetened with sugar and flavored with saffron, gulkand(rosejam), man go and nuts to create different varieties. I experimented by infus ing the khoya with Canadian maple syrup to create an Indo C anadian fusion dessert. This is an easy 2 ingredient, sugar free dessert which can be put together in a  jiffy. Makes: 5 pieces Ingredients: 1/2 packed cup of khoya/mawa/condensed milk solids (available in any Indian store) 2.5 tsp Canadian maple syrup Directions: I used store bought khoya. If using fresh homemade khoya, you could skip microwav ing it . Grate the khoya finely in a bowl. Microwave for just about 10 sec to warm it up so it softens as it starts releasing its natural fat. Add the maple syrup one tsp at a time and knead the khoya till it becomes soft and pliable. Shape into desired forms. I rolled it into a ball. Flatted it with little pressure and then pinched the ed

French beans are not a favorite in my house. I usually smuggle them in vegetable pilafs or mix vegetable stir fry. The only way my family really enjoys them is by way of French bean fritters. But frying every vegetable is not the way i want them to enjoy it plus its not the most healthy option. I wanted to experiment cooking the beans in tangy way. This is a very simple recipe with just about 5 flavor ingredients. Plus its a zero oil recipe. I just eye balled the ingredients so feel free to add more or less. I am very happy to say that my family enjoyed it making it a success. The heat from the chili and garlic paired with the tangy yogurt very well. Coconut added some sweetness into it. Cumin seeds gave a nice depth of flavor. Ingredients: French bean, washed, trimmed and chopped into 1 inch pieces. 2-3 tbsp of yogurt 2-3 tbsp of fresh coconut 2 -3 green chilies (according to your spice preference) 2 cloves of garlic 1 tsp of cumin seeds salt to taste Directions: Steam the french

A post on water. Why is that?  No; this is not about the benefits of water. They have been proven beyond doubt. And not because i have run out of recipes to share; I do have interesting half written drafts waiting to see the light of the day. But because in a recent AHA! moment i remembered a few experiences which all connected to how water is perceived in different cultures. I grew up in a middle class family in India. So apart from milk the only drink ever offered was water. Thirst was meant to be quenched with water. Period. I did grow up in a generation where boxed juices and sodas existed but they were a treat to be had only on special occasions. Growing up in India meant being exposed to spicy food from an early age. I would chug down glasses of water to cool down the heat. That's the only way we learn to adapt and enjoy our spicy food. My earliest recollection is mom cautiously telling at us not to drink too much water during meals so that our bellies would have more food

Wishing you a all a very Happy Diwali! May these auspicious lights brighten up your lives! This diwali had to make something sweet and my family put out a special request for Gulab Jamuns. Small balls of dough are deep fried and dunked into fragrant sugar syrup. This is my favorite Indian dessert reserved only for special occasions. Though its very high in calories, you can't stop at just one. Diwali being a festive season, you can indulge a little bit and give your sweet tooth something to be happy about. I made this gluten free and little healthier by using Khoya/Mawa/Milk solids to roll out the balls.  The recipe is inspired from here . The preparation needs some careful tips to be successful. So please try to follow them. Ingredients: 1 cup khoya/mawa (available at Indian Stores) 2 1/2 tbsp tapoica starch pinch of baking soda oil to fry the balls water For sugar syrup: 1 1/4 cup sugar 1 1/4 cup water 2 green cardamoms, crushed and powdered few strands of saffron/

Wish you all a Happy Dhanteras/ Dhantrayodashi! Dhanteras is the first day of Diwali wherein we light diyas (small earthern lamps) at dusk. It's the beginning for week long festivities. Diwali  is celebrated in different ways all throughout India. In Goa, it is celebrated as a victory of L ord Krishna over the Demon Narkasur. The whole story is narrated here . Huge effigies of Narkasur are built and paraded through the streets of Goa at night. The effigy of Narkasur is stuffed with firecrackers and set on fire. It symbolizes the destruction of evil. The next morning we wake up at the crack of dawn and have bath with special ayurvedic paste called "Utna". Its customary to wear new clothes and participate in prayers. The traditional breakfast for the day is poha (Flatted rice flakes ) cooked in 5 ways, with spicy curries like karam to go with it. And a large tray of faral - festive sweet and savory snacks made especially for diwali are served to end this feast. This year

Sunday is usually reserved for cooking and enjoying long elaborate meals with family. Today's request was for mutton / goat biryani. Biryani is a star gem of Mughlai cuisine with delicate complex flavors and long slow cooking. Its usually enjoyed once a while since its very rich in taste and calories. My home made version is simpler and easier on the stomach but scores equally well on the taste. The ingredient list may seem long and daunting but you can substitute it with whatever you have on hand. Its really worth a try when you have at least an hour on hand and want to make something special for your family and friends. Serves: 5-6 people Ingredients: Marination: 1 1/2 lbs goat meat on bone 3 tbsp thick yogurt 1 heaped tbsp ginger paste 1 heaped tbsp garlic paste juice of half a lime 1 tsp red chili pdr 2 tsp of Meat masala (or garam masala, both available at Indian grocery stores) For the rice 2 cups of basmati rice 1 cinnamon stick 1 star anise 4-5 cloves 4-5 peppe

Hail the mighty Pumpkin! The month of October hands-down belonged to this orange giant. From Pumpkin picking, pumpkin carving, pumpkin decor and lots and lots of pumpkin recipes . I kind of overdosed on pumpkin so this recipe wou ld hopefully be the last f or a while. After too much of trick or treating i was craving for something sa vory. T hese fried pumpkin fritters paired with mint chutney w ere the perfect way to end the pumpkin season. Pumpkins may rule over North America but back home my only tryst with this mighty giant was a fable in marathi by the name of Chalre Bhoplya Tunuk Tunuk. Its a funny story about an old smart woman and her intelligent daughter. Both of them lived on either sides of a thick forest. On one of her trips to visit her daughter, the old woman encounters a tiger and a jackal who obviously want to eat her. She tells him that right now she is weak and all bones. She asks him to wait for her on her trip back. She says her daughter will take good care