I am standing in my mother-in-law’s kitchen with my hair up in a knot and my kaftan hitched up to my knees. It is summer and the monsoons are in full swing. The humidity makes me hot and sweaty, but I am the sous-chef for the day and dare not leave my post!
Since Mummy is on her own, she does not believe in keeping a cook and prefers to do everything herself, except for a domestic helper for sweeping, swabbing, and general help around the house.
I wash and peel the bottle gourd, cut it up into bite size bits, and then peel and chop the onions. Once the cilantro has been cleaned, we get started.
Lauki Curry (Opo Squash Curry)
A lightly spiced, fragrant, and tangy curry. Lauki can be sautéed, curried, mixed with lentils, and used in soups.
Ingredients
- 1 medium lauki/opo squash
- 1 medium onion (finely diced)
- 1 large tomato (chopped finely)
- 1 small dry red chili (or a fresh green Serrano chili, to taste)
- 2 Tbsp ginger-garlic paste
- 1 tsp turmeric
- ¼ tsp red chili powder
- ½ tsp cumin seeds
- 1 tsp salt
- 3-4 cups water
- 1 Tbsp chopped cilantro (for garnish)
Instructions
- To prep your squash, wash it, and then cut both ends and peel the skin off with a vegetable peeler.
- Slice the peeled squash in half. You can remove the seeds and any squishy pulp if these seeds are too large (as in older squash).
- Now slice each half lengthwise, then across to form bite-sized cubes.
- Heat oil over medium heat in a deep skillet or stock pot (need a lid).
- Add the red/green chili until it turns dark, for about 30 seconds.
- Add the cumin seeds, let them sizzle, and immediately add the finely diced onion. Do this quickly so that the cumin seeds don't burn.
- Sauté the onions until they are medium brown (5-7 minutes).
- Add the ginger-garlic paste along with the turmeric and chili powder. Stir.
- Now sauté the mixture for about a minute or so, until you feel the ginger-garlic paste sticking to the bottom of the pan.
- Add the chopped tomato. Continue to sautée for another 5-7 minutes until the tomatoes are well cooked and mushy.
- Add the squash, stir, and sauté for approximately 2 minutes until the squash is nicely coated with the onion-tomato mixture (masala).
- Add the water and salt. Stir, cover, and cook for about 20 minutes until the squash is fork-tender.
- Pour into a serving dish and garnish with chopped cilantro.
- Serve with boiled white or brown rice, roti, or as a side to a meal.
Notes
Adding more or less water can increase or decrease your gravy.
The morning is beginning to heat up. I look out my kitchen window at the small patch of peas I am growing. It needs a weeding. Armed with my garden hat, gloves, and shovel, I head out to see if I can tackle the weeds before it gets too hot. I am pleased to see that there are enough peas I can pick to fix a curry or sabzi (sautéed vegetable of any kind without gravy). A little while later, I return to the kitchen with fresh peas.
I recall walking through the sabzi mandi’s (vegetable markets) in India or stopping by the wayside vegetable vendors’ stalls by the primary market. The vegetables were always farm fresh. You would make your selection. The grocer would weigh these on scales and put them into the ‘thaila’ (cloth bag) you carried with you—before plastic bags hit the scene! Of course, there was always bargaining to be done. It was an essential part of the buying process. I didn’t bargain much, knowing how hard they worked to make a living, so I always caved. I never quite got used to it!
Taridar Mattar Allu is a vegetarian, North Indian dish that is delicious with dals, rice, and rotis!
Taridar Mattar Allu (Peas and Potato Curry)
Taridar Mattar Allu is a vegetarian, North Indian dish that is delicious with dals, rice, and rotis!
Ingredients
- 1 cup fresh or frozen peas
- 3 medium potatoes
- 2 bay leaves
- 1 stick cinnamon (1 inch stick)
- 2 green cardamoms
- 4 peppercorns
- 4 cloves
- 1 medium Serano chili, slit (to taste, or optional )
- ¾ cup yellow onion (diced finely)
- 1 tbsp ginger-garlic (paste)
- ¼ tsp turmeric powder
- ¼ tsp cayenne pepper (to taste, or optional)
- 1 tsp cumin powder
- 2 tsp coriander powder
- 2 medium tomatoes
- 3 tbsp cooking oil
- 1 tsp salt (or to taste)
- 3 cups water
- 2 tbsp fresh cilantro (coriander leaves) (chopped finely)
Instructions
- Scrub, peel, and quarter the potatoes. Place them in a bowl of water so that they don't brown.
- Heat your oil in a heavy-bottomed pan on medium heat.
- Add the bay leaves, cinnamon, cardamom, peppercorns, and cloves. Let splutter for 30 seconds, and then add the finely diced onions.
- Sauté on medium-high heat until onions turn golden—approximately 7-8 minutes.
- Add the ginger-garlic paste and sauté for 2 minutes. The ginger tends to stick at the bottom, so be sure to stir it well.
- Now add the turmeric, cayenne, cumin, and coriander powder. Sauté for a minute, stirring well.
- Now add the chopped tomatoes. Cook the tomatoes for approximately 4-5 minutes until the oil rises to the surface.
- Now add your peas and potatoes. Give it a few stirs before adding your water and salt. Stir the pot. Bring the water to a boil.
- Cover and cook on medium till the potatoes are cooked—approximately 15-20 minutes.
- Pour into a serving bowl and garnish with the chopped cilantro. Serve with boiled rice, pilaf, flat or fried Indian bread, tortillas, or pita bread.
Notes
1. You can omit all the whole spices or only add the ones you like.
2. You may substitute the peppercorns, cloves, and cinnamon by adding ⅛ teaspoon of the powders when adding the tomatoes.
Goa is a State on the West coast of India, with its shoreline running along the Arabian Sea. It is about 250 miles south of Mumbai. The first part of India to fall to European colonial rule was Goa. It remained a Portuguese base in the East for 451 years until it became a part of India in 1962. It was, therefore, natural for Goa’s colonial past to leave its mark on its cuisine. The most notable of which is the use of vinegar and chilies.
The famous landmarks in Goa are the Basilica of Bom Jesus, enshrining the tomb of Saint Francis Xavier, and Saint Catherine of Alexandria Cathedral Church, one of the largest churches in the East.
Vindaloo is one of the signature dishes of Goa, and is based on a Portuguese dish called carne de vinha d’alho. It is tangy, spicy, rich, and delicious. I tone down the heat using less chili powder, but vindaloo needs a bit of a kick to be enjoyed!
I adapted this Pork Vindaloo from my Aunt Bonnie’s recipe, one of Mama’s younger sisters. We always enjoyed Mama’s sisters’ visits as they were fun. All the sisters were good cooks. Thank you, Cousin Debbie, for sharing your mom’s delicious recipe.
Pork Vindaloo
Vindaloo is based on a Portuguese dish called carne de vinha d'alho, and istangy, rich in spices, and delicious.
Ingredients
- 1½ lb cubed pork (shoulder cut is a good choice)
- 4 medium yellow onions (sliced fine)
- 2 medium tomatoes (chopped fine or 2 tbsp tomato paste)
- 2 tsp black mustard seeds
- 2 tsp cumin seeds
- 1¼ tsp red chili powder (more or less to your taste)
- 3 tsp coriander powder
- ¼ tsp turmeric powder
- 1¼ tsp salt (to taste)
- ¼ tbsp white or palm vinegar
- 2 tsp garlic paste (or 6-8 fresh garlic flakes)
- 2 tsp fresh chopped ginger
- 1 tsp sugar
- 3 tbsp cooking oil
- 2 tbsp fresh chopped cilantro/coriander leaves (for garnish)
- 2 small green chilies (seeded and slit into strips)
Instructions
- Boil the meat with two cups of water and 1¼ tsp salt until almost tender. About 30 minutes.
- Strain, reserving the stock. Set aside.
- Grind or blend the ginger, garlic, and dry spices with the vinegar to a smooth paste. Do not use water.
- In a heavy-bottomed deep skillet or pot, add 3 tbsp of oil and heat on medium heat.
- Add the finely sliced onions and fry until golden brown—approximately 7-8 minutes.
- Add the blended spice (masala) paste and continue to sauté for about 3 minutes until the oil separates.
- Add the cubed pork and cook, stirring occasionally, for about 5-7 minutes. Be sure to scrape the bottom and sides of the pan so that none of the masala burns. When the pork mixture is dry and starts sticking to the bottom of the pan, approximately 5 -7 minutes, add the finely chopped tomatoes.
- Continue to cook the meat until the oil starts to separate again, about 5-6 minutes.
- Add the test of the reserved stock plus water to measure at least 1 1/2 cups. Be sure to scrape the bottom and sides of the skillet again for any brown bits.
- Cover and simmer on medium-low for 15-20 minutes until the pork is well done and fork tender and the oil starts to surface.
- Add the teaspoon of sugar. Stir, cover, and cook for another 2 minutes. The pork should be sitting in a nice thick gravy and some pork fat. I like to remove some of the fat before serving.
- Transfer to your serving dish and garnish with cilantro/coriander leaves.
Notes
Best served with plain boiled white rice, but you can also serve it with any flat bread, Indian fried bread, dinner rolls, or pav.
Pav is a Portuguese word for bread, which was introduced during their rule in Goa. It is similar to a dinner roll but is made with the basic ingredients of flour, water, yeast, and salt.
Pork Vindaloo also makes a great tangy and spicy filling for a vindaloo sloppy joe.
The vindaloo can be prepared with meat or chicken. Chicken will require less cooking time so you can skip the boiling part and use the raw cubed chicken in place of the boiled pork. If using any other kind of meat the cooking time may remain the same, but keep on eye on the meat to ensure it is tender but not falling apart.
In India, it was not uncommon for friends or fellow officers in the military services to drop in for drinks after the usual tea time of 4.30 or 5.30 p.m. Drinks, of course, were like a cocktail hour, so one always had the bar or pantry stocked. Then, there was the namkeen (salty snack) that went with it. Invariably, the cocktail hour would extend into dinner time!
Indian hospitality being what it is, it is customary to have your guests stay on for dinner, so it is good to know recipes that can be fixed quickly to expand the food on the table.
This spicy and tangy potato recipe is a quick and easy addition to any meal.
Masala Sukha Allu (Spiced Potatoes)
A spicy and tangy potato recipe is a quick and easy addition to any meal.
Ingredients
- 5 medium potatoes (about 2 pounds )
- ¼ cup cooking oil
- 1 tsp fresh finely chopped or grated ginger
- 1 tsp cumin seeds
- ½ tsp red chili powder (more or less, to taste)
- ½ tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp dry mango powder (amchur, available at Indian grocery stores)
- ½ tsp garam masala
- 2 Tbsp fresh chopped cilantro leaves
- 1 Tbsp fresh chopped cilantro leaves (for garnish)
Instructions
- Scrub the potatoes and boil them until they are done. Make sure they do not over-boil and split.
- Drain and cool. When cool enough to touch, peel and dice into ¾-inch cubes. You don't have to be precise. Bite-sized bits will do. Set aside.
- Add the chili, turmeric, coriander, and cumin powders in a small bowl. Mix and set aside.
- Heat oil in a wok or skillet on medium heat.
- When the oil is hot add the ginger and cook for 30 seconds.
- Add the cumin seeds and let them sizzle for about 30 seconds. Be sure they do not burn.
- Now add the mixed spice powders and stir for 10 seconds.
- Add the cubed potatoes, dry mango powder, and garam masala. Gently stir the potatoes until nicely coated with the masala, about 3 minutes.
- Let cook another 5 minutes, stirring occasionally.
- Add the chopped cilantro and stir it into the potato mixture for 2 minutes. If the potato sabzi looks a little dry, drizzle more oil over it. Potatoes tend to absorb a lot of oil. Do not overdo the oil, as you do not want the potatoes to taste oily.
- Spoon into a serving dish and sprinkle with cilantro chopped for garnish.
- This potato dish goes well as a wrap in a paratha, roti, or tortilla. It also pairs well with any dal (lentil) and is a great addition to any Indian meal.
Notes
I normally use a manual pressure cooker or the Instapot to boil the potatoes as it speeds up the cooking process. Just follow the manual for pressure cooking time.
If the potatoes do break up, don't panic. Just use them to fix my Dosa Allu recipe as that will go well with other meals as well.
Cold nights beg for something warm and comforting. While there are hot cocoas, lattes, and tea, nothing is as warming and filling as a good bowl of soup.
Fall is a good time to fix a pumpkin soup. This is a quick soup that you can fix out of a can without hassling with a fresh pumpkin. It is perfect as a starter for your Thanksgiving meal.
Awaken your taste buds with this creamy, savory pumpkin soup!
Kaddu ka Soup
Awaken your taste buds with this creamy, savory pumpkin soup!
Ingredients
- 3 tbsp unsalted butter
- 1 large bay leaf
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 medium onion (chopped finely, approximately 1 cup)
- 3 cups pureed canned pumpkin
- 1 tsp ground black pepper
- ½ tsp cumin powder
- ¼ tsp turmeric powder
- ¼ tsp chili powder
- ⅛ tsp clove powder
- 1 tsp salt (or to your taste )
- 4 cups chicken broth (or you can use a combination of broth and water)
- ¼ cup heavy cream
- 1 tbsp chopped cilantro or parsley
Instructions
- Put all the powdered spices into a small bowl. Set aside.
- Melt butter in a heavy-bottomed, 3-4 quart pot or saucepan on medium heat.
- Add the bay leaf, onions, ginger, and garlic. Sauté for 5 minutes.
- Now add all the spices. Stir for 30 seconds. Add the pumpkin puree and sauté for another 5 minutes.
- Pour in broth and bring to a simmer. Simmer on medium-low for 5 minutes. Remove from stove and let it sit for 5-10 mins.
- Remove the bay leaf.
- With an immersion rod, blend the soup in the pot, being careful not to splatter yourself. Blend till smooth. If you do not have an immersion rod, then blend in your blender in batches.
- Heat soup before serving.
- Pour into soup bowls or cups and garnish with a drizzle of cream and some chopped parsley or cilantro.
Notes
If you would like fresh pumpkin you will need about 4-5 pounds of pumpkin.
Cut the pumpkin in half, remove the seeds, and remove the skin. Cut into even cubes. Use when a recipe calls for adding pumpkin. You will have to cook it a little longer until the pumpkin is soft and easy to blend.
If you want to make it vegan, use olive oil in place of butter and water in place of broth (unless you use vegan vegetable broth). Omit the cream.
My husband calls from his office at the Indian Air Force Headquarters, where he has been transferred. A colleague and his wife are driving in from Chandigarh and have an early morning flight from New Delhi. They have asked to stay with us overnight.
The armed services are a close-knit community, and you help each other whenever needed.
I take stock of dinner. Rosy (our cook) has already fixed the evening’s planned meat curry and sabzi. She will make fresh rotis when we are ready to eat. I decide to add a quick vegetable pilaf. Along with raita, pickles, and kuchumbar (Indian salsa), it would be a good dinner for hungry travelers. I head to the kitchen and call out to Rosy in her living quarters next to the kitchen. Together, we start fixing the pilaf and getting the table set for the two extra guests.
Vegetable Pilaf
A flavorful vegetable pilaf that goes perfectly with curries and lentils.
Ingredients
- 3 cups Basmati rice (washed 4 times and soaked for 20 minutes )
- ¼ cup cooking oil (your choice)
- 2 medium Bay leaves
- 5 pepper corns
- 4 cloves
- 1 black cardamom
- 2 small green cardamoms
- 1 small cinnamon stick (about 1 inch)
- 2 whole Serrano green chilies (stem removed, slit half-way down the middle (optional))
- 2 medium onions (peeled and sliced thin)
- 1 tbsp fresh garlic paste (or you can use ready-made garlic and ginger paste)
- 1 tbsp fresh ginger past (or you can use ready-made garlic and ginger paste )
- 1 tsp turmeric powder
- 2 tsp coriander powder
- dash red chili powder (optional)
- ½ bunch fresh cilantro (pick leaves and a bit of the stem, grind to a paste or chop finely, about ¼ cup)
- 4 medium tomatoes (chopped or pureed coarsely)
- 1 cup mixed peas and carrots (I use a frozen pack )
- 3 cups vegetable broth
- Salt to taste
Garnish
- ½ sliced onion, cashew nuts, and raisins (all optional—or you could sprinkle the pilaf with some chopped cilantro/coriander leaves)
Instructions
- Heat oil in a large (6-quart) cooking pot over medium heat.
- Add whole spices and whole green chili. If you slit it midway down the center, it adds more heat to the curry. If you don't want that, just punch it once with a fork so it does not burst in the hot oil. Let it splutter for about 30 seconds, and then add the onions.
- Sauté the onions until they turn opaque and start to brown slightly at the edges. Stir occasionally so that the onions don't burn. About 4 minutes.
- Add ginger paste, garlic paste, and spice powders. Continue to sauté for an additional 2 minutes.
- Be sure to scrape the bottom of the pan to make sure nothing sticks and burns. Add the chopped tomato and cilantro.
- Cook, stirring frequently, until most of the moisture is absorbed and the oil starts to rise on the edges of the pan. About 10 minutes.
- Add the drained rice and carefully sauté it for about 3 minutes until the rice starts to turn opaque. Make sure it does not stick to the bottom of the pan and burn!
- Pour in the stock and water, stir, cover, and boil on medium heat. About 10 minutes.
- Add the peas and carrots and gently stir them in.
- Cover and cook on medium-low. When the water starts to evaporate and pits form on the top of the rice, reduce the heat to low. Cook another 5-6 minutes.
- Check a few grains of rice to see if the rice is done by pressing a grain between the thumb and forefinger. If it is still gritty, cover it and cook on low heat for 2 minutes more.
- Turn the heat off and let sit for 5 minutes. Fluff rice with a fork.
- Serve on a rice platter or serving dish and garnish with sauteed onions, cashews, raisins, or chopped fresh cilantro/coriander.
- This makes for a satisfying meal paired with raita. It also goes well with any curried lentil, or vegetarian or non-vegetarian curry, or with any style raita.
Notes
You can finish fixing the rice in the bake. Be sure it is an oven safe pot or transfer to a roaster pan or dish. Heat oven to 200 degrees F and place the pilaf in the oven when pits start to appear on the rice surface. It needs to be covered while baking. You could use a foil cover if your dish does not have one. Bake at 170-180 degrees F for half an hour.
If you are familiar with an Insta Pot or manual pressure cooker you could follow cooking instructions until you add the water (you need half the amount in a pressure cooker). Follow the manual instructions for cooking the rice.
You can also add 2 medium potatoes, peeled and quartered or a cup of cauliflower flowerets.
Sometimes, I add a teaspoon of store bought korma masala from the Indian grocery store. If you use it, go easy. It packs a punch!
Once the rice starts to boil you can add a tablespoon of kasturi methi or chopped mint.
