“It is the food which you furnish to your mind that determines the whole character of your life.”
Emmet Fox

Kadhi  indian yogurt curryKadhi {Indian vegetarian yogurt curry}. Ask me to pick my favourite Indian curry, and chances are that kadhi will be the first thing that comes to my mind. It is the best comfort food ever, leaves me deeply satiated, fills me with nostalgia right from the aromas that rise from the first tempering. As the flavours of aesofoetida and curry leaves dance wildly in the summer air, I am transported to the air cooled house of Sheela Aunty, my mothers friend from Delhi University.

tadka spicesShe passed away several years ago, but a large part of our growing up unfolded under her wings. It is rare for even a few days to go by when we don’t exclaim like her, and then dissolve into giggles. Large-hearted, earnest, easily shocked, far too loving, the best collection of crisp summer sarees, jewellery to make the heart sing {after all she was born into one of Delhi’s leading jewelers families}, too humble, a great Indian vegetarian cook, she left a deep impact on us.

Kadhi  Indian yogurt curryI wasn’t foodily aware or obsessed at the time she was around and still rue the fact that I didn’t get a chance to chase her with paper and pencil to record recipes …I did that a lot {A LOT} after I got married in the mid 1990’s. Pages and pages were filled and I am glad I managed some. Aesofoetida was introduced into our rather differently spiced house thanks to her.

Spice Market, Khari Baoli, Old Delhi Spices became a fascination, hing or aesofoetida ‘the spice’ I fell in love with. I have grown to love the spice, not very well known in the West, very popular with Indian vegetarian food, and extremely popular down in South India too. Surprisingly enough, you see influences of the spice in non-vegetarian cuisine in Kashmir too! {One of my favourite haunts is Khari Baoli, Old Delhi to visit the spice market seen above. That was at the Lumia shoot 2 days ago}

Kadhi  indian yogurt curry tadkaNo tadka or tempering is complete without this magical ingredient, the nostalgia lingers on. So that morning when I looked at the Hamilton Beach MultiBlend Blender and Chopper on my kitchen counter, I didn’t have to think of what to make for lunch. With buttermilk and homemade yogurt in the fridge, I knew it was time for my favourite summer curry.

Kadhi  Indian yogurt curry Sometimes it seems like a bit of work, the pakoras or dumplings actually but in time I have cut the work out for me. Blenders the way to go for curry always, and the Hamilton Beach Multiblender did the job to perfection. In seconds. It also cut the work out when it came to making pakoras, or the dumplings. A friend whatsapped me the other day to say she was waiting for my review as she wanted to know how the onions got cut in the bender. A 100% good I have to say! Finer than I could ever manage, and within seconds. I love that there are two separate jars, complete with blades etc which allow you to multitask!

Hamilton Beach Multiblender chopped onionsI’ve been doing a lot more with the multiblender. Grinding oats as I develop recipes for Fit Foodie.

oatmealWhisking up delicious smoothies inspired by Aditya on Instagram. #CreateFearlessly is a great hashtag to carry. Goes in line with the ‘Good Thinking’ that spells out the Hamilton Beach line of products! ‘Really Good Thinking’. I’m loving it.

Papaya Yogurt SmoothieDid I tell you we’re not the only ones who are in love with papaya and smoothies this summer? There’s a little someone who shares every papaya that is cut in the kitchen. She makes a meal of quarter at least before it gets to the blender!

Coco & PapayaThen there is someone else smitten with the blender. The lad wakes up every morning in a somnambulent state and glides into the kitchen to make himself a frozen strawberry almond smoothie. Goes on to slurp his way through, enjoying it to the last drop, then even washes up the blender! On Mother’s Day, he  burst into my room with a tall {and really really good} glass of Guava+Strawberry+Lychee Smoothie that he conjured up for me.Guava, Strawberry, Lychee SmoothieHonestly, this is one kitchen companion I am enjoying fearlessly! There have been glasses of cold coffee, mango shakes, papaya flax seed smoothies, 3 batches of kadhi, buttermilk lassi, pineapple apricot coolers, watermelon strawberry delights, aam panna … and plenty more this last month.

Cold coffee

Smoothies etc

aam pannaThe upside is having one kid enjoying it even more. The downside? Yes there is one! The daughter has now threatened to take the Hamilton Beach MultiBlender back with her when she goes back to uni after the vacations. #CreateFearlessly might well reach the battleground between the two kids!

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Also find me on The Rabid Baker, The Times of India

“Food is a central activity of mankind and one of the single most significant trademarks of a culture.”
Mark Kurlansky

Thai Chicken Mince Salad | Larb Gai Thai Chicken Mince, Broccoli & Pepper Salad … bursting with fresh, summery flavour, it’s good warm and chilled too. People often ask me if I cook? Obvious question I guess when you see the blogs name with posts to match! However, I do cook. Everyday, and most meals are home made. Loads of chicken with loads of fresh herbs  … that’s our summer! Curries, salads, crispy filets, fajitas, quesadillas, fingers, sliders, wraps, burgers …Cooking chickenThe other day I saw a Thai Chicken Mince Salad drop into my inbox from Bee @ Rasa Malaysia. I didn’t get as far as seeing the recipe then, but the Lap Kai or Thai Chicken Mince Salad stayed in my head. One of those niggling things that you make you reach for pots and pans rather urgently.

herbs and peppersI had everything on hand and a basic recipe in my head. It’s a really simple recipe, inspired by a recipe from the Simple Thai Food Cookbook by talented Leela at She Simmers. The salad came together in a matter of minutes. It’s a great gluten free, low carb option for summer. I returned later to check the recipe on Rasa Malaysia aa knew mine would be radically different! It was.Thai Chicken Mince Salad Larb Gai This was my version of Larb Gai. It was different since Thai cooking uses a lot of galangal but my heart belongs to garlic. I also don’t like fish sauce so it doesn’t figure in my cooking. Larb Gai is often served with sticky rice, or roasted rice powder as in Leela’s recipe. I added some almond meal to soak up extra juices since that was what I had on hand!

Thai Chicken Mince Salad Larb GaiThe marriage of flavours and textures is nice. Sweet, spicy, fresh, exciting. Above all, easy to stir up. Don’t forget to add the roasted rice or almond meal… the nuttiness is addictive. Serve as soon as you stir it up  … in crisp lettuce leaves or with a crisp salad on the side. The ‘now almost off to college teen‘ loved it cold too!

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“The time has come the walrus said to talk of other things,
of sauce and chips and sealing jars,
red chilies and their sting!”

Sriracha style Sweet-Chili Dipping SauceIt’s the end of a cold blistery winter on the plains of North India, and now is the best part of the year. Spring is in the air, albeit for just a clutch of days, and is a celebration of flower beds bursting with colour, birds, butterflies, vibrant fresh produce, making the atmosphere ideal for all things creative. This is the time to make the most of the few good days before the searing summer heat descends on us. Spring in North IndiaThe bazaars are bursting with farm fresh vegetables and the overladen baskets of ripe red tomatoes {prices at ridiculous as Rs 4 a kilo in Hyderabad, 1$=Rs44}, bell peppers and red chilies tempt you to do something with them. For long I’ve wanted to make a Sriracha  style sauce posted on White on Rice’s beautiful blog. Have searched high and low for tiny hot Thai red chillies, but  it’s proved futile as they remain elusive here … Then one day, to my rescue came my knight in shining armour – as always, good old Twitter! Red chili peppersA tweet for ‘an alternative to Thai red chilies’ had the super talented & lovely Leela @ She Simmers suggest I could use red jalapeños. Now why did I never think of that? A quick check of the red chilies at the local vendor gave me hope, lots of it. Cross checking with a few vendors I was able to confirm that the heat element in the local red chili peppers is far greater than that in the green ones. I was soon back armed with 250gms of the prettiest red chilies priced at a ridiculous Rs 15 {30cents}.Red chili peppersThis post is written with Sana in mind, a sweet reader of my blog, who writes to me often for advice, with feedback, with appreciation and makes me believe that I have made a difference to her culinary happiness. She asked me the other day if I could post something with the local red chilies that are flooding the market, something other than red chili pickle she asked! This dipping sauce is for her, and she’s offered to send me her MILs stuffed red chili pickle recipe. Who would ever imagine that life can be so fulfilling & delicious. Who was to know that a few red chilies can make a difference!!Sriracha style Sweet-Chili Dipping SauceIMHO, you can live with Sriracha, but you can’t live without it!! I had  longed to make this delicious dipping sauce, a sauce which works well with seafood of course, but also beautifully with other batter fried foods, Indian pakoras/fritters, batter fried onion rings {my son’s fave}, olive oil crackers {the daughters fave}, fried fish/chicken, buttermilk breaded chicken, to give mayonnaise or a marinade a chili kick, in a sandwich, with burgers, lavished in a chicken/cottage cheese roll. It offers Asian fusion at its best!! Though an Asian sauce, it works beautifully with most cuisines; after all what’s not to love about chili-garlic-sweet? Did I forget French fries with sweet chili spiked tomato sauce?Sriracha style Sweet-Chili Dipping SauceWith thanks to Todd & Diane for the several inspired posts of Asian foods and sauces, I stopped on the recipe page of sweet chili dipping sauce in my Thermomix recipe book. With basic ingredients that can be found on shelves in every home, this is a great accompaniment to spice up your platter. Use the recipe as a guide and play around with quantities to suit your palette.

Sriracha is the name for a Thai hot sauce named after the coastal city of Si Racha, in the Chonburi Province of central Thailand, where it was first produced for dishes served at local seafood restaurants. It is a paste of chili peppers, distilled vinegar, garlic, sugar and salt. Sriracha is a common condiment in many Asian restaurants and increasingly found in American and European homes. Sriracha style Sweet-Chili Dipping SauceTraditional Thai Sriracha tends to be tangier, sweeter, and thicker in texture (higher viscosity) than non-Thai. In Thailand, Sriracha is frequently used as a dipping sauce.

Keep the seeds in if you like it hot, or deseed the red chili peppers to make the sauce milder. Taste as you go seems to be the mantra as with most sauces. I’ve made this a couple of times. Sriracha style Sweet-Chili Dipping SauceThe first time I found it to be a little runny, so I thickened it with some cornflour mixed in water, and cooked it till it got to the right consistency. Not sure if this was the right or the purists way of doing it, but it worked fine for me. The next time I just simmered it over low heat till it looked right. I do love the pretty colour it has, vibrant and exciting.

Sriracha style Sweet-Chili Dipping Sauce

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