I was so thrilled when I came to know that my recipe is published on this season’s Master Chef Cookbook! What an honor? This is the signature dish that won me 3 yes’s from Gordon Ramsay, Graham Elliot and Joe Bastianich! It was the Spicy Egg Curry with Peas Pilaf and Pomegranate Raita:) They were kind enough to publish my name along with a few lines about me as an introduction. So hope you all buy the book and cook my recipe:)
Hi all
I was invited by The Better TV to do a cooking segment in New York. I had so much fun that day recording in their studio. I met Tony Danza and the “Chippendales” while I was cooking my Quinoa Pilaf.
Check out my cooking segment by clicking the link:
http://www.youtube.com/watch?v=N7bVuo4ecvQ&feature=share&list=PLE9D192F87F97D2F4
Please support me by clicking the link, going to youtube and hitting “Like” 🙂
Thanks much and let me know your thoughts!
I want to begin by thanking every single person who came to the VEGETARIAN COOKING WITH AN INDIAN TWIST cooking class last night at KINGS COOKING STUDIO, SHORT HILLS, NJ.
One of the best experiences ever. I can walk you through the KINGS COOKING STUDIO mentally for those who missed it-
The Cooking Studio at Kings is one of the best teaching studios in NJ and seats upto 20 people in an exquisite setting. It is so well equipped and has anything and everything required for any cooking class. There is a television for people to watch the Chef/ Instructor cook and the camera is placed in such a way that it covers every angle and corner of the Chef working.
If you missed it, I would highly recommend you to register for one of the classes. They have classes all through the year.
Randi, the main cooking lead and who heads the Cooking Studio is very friendly, extremely helpful and passionate about it!
Yesterday, my menu was Indian Vegetarian and so I made a:
Lentil Soup with Caramelized Onions, Cumin and Cilantro for a starter,
For Main Course, Skinny Basmati Rice Pilaf (the one with low glycemic index- came across it for the first time and is very good avaialble at Kings!) with Indian Cottage Cheese prepared two ways:
1) Indian Cottage Cheese in a Rich Creamy Tomato Sauce with Colored Bell Peppers;
2) Indian Cottage Cheese with Veggies in a Rich Creamy Cashew Nut Sauce
For dessert, Sweet Lentil Pudding with Coconut Milk, Raisins and Cardamom
My cooking class asked for Voluntary Participation. So I welcomed all my students with a warm “NAMASTE” and all of us introduced each other and they took their seats.
Barbara and Sarah were a mother daughter team who from what they told me are such opposites. Barbara is such a fun loving person who enjoys delicious food – she doesnt mind some butter being thrown in or some rich cashewnuts!!! as long as it tastes good.
Whereas Sarah on the other hand is very healthy vegetarian:) She said to me she turned a vegetarian at the age of 13 and has never looked back ever since. I wondered why she took up Vegetarianism and she simply said to me” I simply dont like eating meat ” 
Then we had Lynne and Walter – another wonderful couple. They were so warm and appreciative of all my cooking and food. I also had one of my very good friend Sumukha and her daughter Dolly who are always such great supporters!!! Dolly was my little helper giving me bowls/ plates and serving everyone :), clicking away pictures!!
I took a few minutes to explain the menu and what I planned to do for the class. Then I said to them” All of you get to jump in and help”. And trust me, they were so delighted to participate:) Sarah and Walter impressed me by their chopping skills. I assigned every one responsibilities simply because I wanted everyone to feel involved and enjoy themselves at the same time.
I must mention ELSA- my assistant at Kings Cooking Studio. She is an amazing organizer, helper and a great assistant to have whenever I needed anything. Whenever I was missing something, it was like she would wave a magic wand and it would appear:)
We first cooked the starter, the Lentil Soup topped with Caramelized Onions, toasted Cumin and Cilantro and served everyone. Everyone enjoyed the hearty soup, Lynne said to me that she never would have thought of topping it with Caramelized Onions and she loved it and everyone agreed.
Then all of us were back in action to make the main course. Sumukha who is also from India helped me with grinding my spices. I let everyone smell the spices and everyone thoroughly enjoyed some spice knowledge.
For a sweet ending, we made a Lentil pudding with Raisins and ground Cinnamon. Finally we clicked some pictures and said Goodnight.
I want to thank every one who came last night once again and not to mention I completely enjoyed my cooking class experience with such wonderful students!and I hope you all did too:)
I always end up buying produce from farmers market sometimes and they have such fresh veggies and fruits that I feel like a kid in a candy store. I got some yellow summer squash and wanted to make something quick and simple.
I chop the squash up to thin round medallions. 
Then I place them in a baking sheet and sprinkle salt, cayenne, cumin powder, coriander powder and lemon pepper. Then I coat them with EVOO and place them in the oven for about 5 to 7 minutes at 375 degrees. Check the medallions in the oven after 3 minutes or so and turn them so they cook on the other side for the rest of the 3-4 minutes.
Meanwhile , I get my pan going on my gas range with some olive oil, chopped serrano/ green chili’s (remove the seeds to take off the heat from the chilis),onions cumin seeds and garlic with salt and pepper. Sweat out the garlic and onions till they turn transparent.
Take the baking sheet out of the oven and plate with onions and roasted garlic on top. I used some fresh cilantro for garnish.
A healthy delicious dish ready in less than 10 minutes!!
Enjoy!
With much love as always ……..
Growing up in a small city called Cochin in the southern part of India -Kerala, this spicy lentil soup that my grandmom and mom made filled the house with fragrance of freshly ground spices. This soup is called”Sambhar” in Kerala and is made a little differently than the regular “Sambhar”. My mom and grandmom freshly ground all the spices needed to make this dish and sauted them with coconut and blended them to form a thick paste. The veggies are chopped and thrown in water till they cook, then lentils added, and for acidity/ tang- (this is the good part) we added some fresh tamarind juice!!! Finally I use a tad bit of clarified butter with mustard seeds to garnish this bowl of heaven!!!unlike my mom/grandmom who just poured ghee or clarified butter like noone’s business:)
I would also like to mention that we were raised very religious and spiritual and so today is a function that we celebrate amongst a caste of people known as Brahmins in India. Caste system prevails in India and there are both good and bad sides to it. I try to look at the good side and say that India is rich in culture because of its diversity and castes and I do not believe that it divides us but that it brings us together. I have learnt to respect other cultures/ castes growing up! So today is a day known as “Avani Avittam” which is an important ritual associated with the Brahmin community in the world. All Brahmins , the men wear a sacred thread through the year and on the day of Avani Avittam, the sacred thread worn is changed and it is usually a community observance and takes place on the banks of a pond or river. Avani is the name of the Tamil month and Avittam is one of the 27 stars.
My mom and grandmom always cooked delicious authentic meals and “Sambhar” on this special day and this was one dish that we all enjoyed !!
Thinking of my family on this special day when I cooked this delicious “Sambhar” dish. It can be served with rice or just drink it up!!!!
Enjoy!!!