Now the U.S. is a culinary jungle all by itself and living here for more than a decade has greatly influenced my cooking. As a young bride I focused on making everyday Indian food which was easy, given that I used to help my mom a lot in the kitchen and knew most of the basic recipes. I love Chinese food and we used to eat out at Chinese restaurants quite frequently. The Chinese food you get in India is usually spiced up and modified to suit the Indian palate. When I came to the U.S. I quickly discovered that most Chinese restaurants were Americanized. I was disappointed and craved Ind0-Chinese food so much that I started making it myself – just the fried rice, noodles and cauliflower Manchurian.
Another type of food that I missed was chaat (Indian snack food or street food). To try and explain what chaat is to someone who has never tasted it is next to impossible. Maybe the closest I can get to describing it is by borrowing a word from Japanese – Umami, which is a 5th taste, a savory taste. Chaat is an explosion of salty, sweet, tangy, spicy and crunchy that takes you to food heaven. So again I had to perfect my paav bhaji, pani puri and bhel puri for whenever the chaat cravings hit me hard.
I love to bake and out here baking is big. So I spent many years trying out different cake and pie recipes and now I have a few perfect ones under my belt. Like banana nut bread, apple pie (thanks to Aunty D’souza – who bakes the most amazing desserts), key lime pie (thanks to Florida) blueberry muffin, almond cake, brownies and chocolate chip cookies.
When you are vegetarian, eating out is such a tedious task. Our go-to places are Indian, Chinese and Italian restaurants. My kids simply love Italian food and given a chance they would eat pasta every day. So chef DC did it again and perfected her pasta sauces, ravioli, lasagna, frittata and even home made pizza. The fun part of making pizza is getting the kids involved. They love getting in there and getting messy and I love cooking with them. It reminds me of the time I spent cooking with my mom and also G.
I used to spend many hours watching food network and my favorite show was 30 minute meals with Rachel Ray. She was my idol and I used to race against the clock and try and make Indian food (that typically takes hours to make) in just 30 minutes. The rice cooker and pressure cooker were my best friends and I quickly mastered the art of speedy chopping. So in under an hour I would make one veggie dish, one gravy and rice. I can make a one pot sambar (many traditional cooks frown upon this method) which to me tastes just as good.
Other friends I have made out here have also shared wonderful recipes with me. Most of my neighbors in Boston were from Andhra Pradesh, India and their dishes are very tasty and very different from ours. I learnt how to make mango dal and eggplant curry from them. My good friend and neighbor shared her mushroom biriyani recipe which has been passed on to many friends and is still a favorite at my house. She is a very good cook and we used to make and share vada and payasam during festivals and also try out different recipes and share them. She inspired me to make sweets for Diwali (although the seeds were sown by G’s family and Ganga). So I’ve made Ladoos, Jalebis, Halwas and Kheer. My neighbor S started making murrukkus with me when she was between jobs and I soon found myself in the possession of a murukku press (thanks to my husband), making murukkus from scratch.
My husband likes to cook on occasion and he has whipped up some very good recipes. One of the earliest ones was a veggie sub with grilled green pepper, mushroom, onions and tomatoes and melted cheese. He makes the best rava dosas and dry coconut chutney. These days he is into making plantain chips from scratch – we just finished frying up a batch after slicing them up in our spiffy new mandoline.
So that brings me to last month’s Thanksgiving Dinner. Firstly we don’t eat turkey – me because I’m vegetarian and the rest of my family simply doesn’t like it. So we replaced the turkey with chicken wings – buffalo style. My daughter wanted mashed potatoes and my son wanted lasagna! I replaced the lasagna with mushroom ravioli because it’s a lot easier to make and for dessert we had eggless cake. I’m glad I chose a simple menu because on the day before Thanksgiving I fell sick and I secretly thanked myself for not choosing to make Indian food! I consider myself a die-hard curry eater but no other cuisine involves so much soaking, grinding, marinating, frying, sautéing, mincing and spicing like Indian cuisine. Later that evening the guilt set in and I ended up making eggplant curry.
There is something about food that not only titillates your palate but also warms your heart and soul. When you break bread with someone, share your table or your cooking with someone, an invisible bond is formed – one that lasts for a long time and one that evokes a lot of fond memories of fun, food, family and friends. Here’s to your own culinary adventure…cheers!