Tag Archives: spices

Sensual Spices and an Excerpt from ‘The Accidental Wife’

spices

It is one thing to prepare food for ourselves because we need to eat. It’s mealtime, we’re hungry, what do we have in the cupboard? But it is a whole different thing to cook a special dish or an entire feast because we want to shower someone we love with a caring gesture. It is a gift of indulgence that nurtures the soul, as well as the body. A home cooked meal that has been specially prepared for us, by someone else, can be one of the ultimate expressions of love.

How do we choose the perfect culinary delight to prepare when cooking for others? We might choose to cook our own favorite recipe or we might choose a selection of our guest’s favorite foods. A shopping trip to pick out fresh, vibrant ingredients is part of the delight. In India the menu might include pakora (a warm fritter), curry, tandoori, naan, or just a simple upma (porridge).

India’s aromatic spices are sprinkled into dishes according to taste, added carefully to lend a personal touch. They have been passed down generations and are known not just to add flavor but also nutritive value to food. Cardamom, cinnamon, cloves, coriander, cumin, and ginger are a few of the earthy spices, and perhaps most sensual in the world, that are found in India. Spices are also available already blended together for ease of cooking (for those cooks who might want to achieve a well-known flavor) such as Garam Masala or Curry.

The fragrant smell of Indian cuisine, with hints of exotic herbs and spices promise to stir emotions deep in our hearts. Pakora and upma are two of the dishes enjoyed in The Accidental Wife.

Want to learn more about Indian Spices? Visit Spices Board India http://www.indianspices.com

 Accidental Wife Book Cover

Excerpt from The Accidental Wife:

“Oh My God! I suddenly remembered I am hungry! Have you had breakfast?” she asked, suddenly looking annoyed.

“Breakfast? No. But I don’t have any time.” He peeked at his watch again.

“Please!? Not a speck of grain has entered my stomach since yesterday morning. I will die of hunger, then I won’t be of any use to you at all.” She smiled again before heading toward what Rihaan assumed was the kitchen.

“I can make phataphat upma in just ten minutes!” she said peering at him through the open door frame. “Meanwhile you can relate your troubles to me. C’mon spill it. Don’t be shy!”

Rihaan stepped into the tiny kitchen to find it dwarfed by his lanky frame. Folding wiry arms across his chest, he leaned gingerly against the wall and watched as she went about her task in a haphazard fashion. Her attempts at putting on a show of neatness and method were failing hopelessly.

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Indian Cuisine – A Vegetarian Barbecue.

No discussion on India would be complete without mentioning its food which is as rich and colorful as its residents. And I am not kidding when I say that travelling from one region to another will not only introduce you to different languages and dialects but also to markedly varied cuisines.

And of course, spices are essential in our cuisine. The spice trade which began during the ancient civilizations was considered to be the trigger for the ‘Age of Discovery’ during which Europe began exploring for new routes to the East Indies.

I still have very fond memories of my Grandma’s kitchen where food used to be prepared the way it should be—from scratch. It was labor intensive but also a lot of fun. I know because I used to help. Water was drawn from the well in the yard, spices were ground in ancient stone grinders, so was flour for bread, batter for idlis (steamed rice cakes), dosas (crepes made from rice and lentil batter) and chutneys (fine and coarse sauces made from fruits, or vegetables and spices.) And when the food was being cooked, the aroma would fill the entire neighborhood. My favorite was the one of rasam (a light and spicy south Indian lentil soup.) It still is.

Now I would like to share with you some of my personal favorites.

I begin with a special Indian Vegetarian Barbecue which I had the privilege of indulging in last time I was in India. I wish to thank my wonderful cousin and her husband for this experience. We were in Khandala (a hill station near Mumbai,) in a private resort bungalow with our very own personal chef and this is what we were served on our first night there. YUM!!

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Thick pieces of Paneer (fresh Indian cheese) marinated in spices,  tomatoes, onions, green bell peppers, cilantro and mint chutney.

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Mounted on skewers and slow cooked over charcoal.

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Finished product served with vegetable biryani (basmati rice cooked with veggies and spices)!