True confession. I know next to nothing about Indian food preparation. I’m not an expert about the best dishes to eat from the wealth of Indian foods that are available. My experience is pretty limited to enjoying dishes I could not properly pronounce if you asked me to. All that being said though I love Indian food! I typically visit just one restaurant close to my home in Greenwood Village, India’s Castle, most often enjoying dishes from their lunch buffet. Please do not ask me what those are. All I know is that they are good!
I’ve decided it’s time to change and so far change has been good! In an unplanned moment of really just wanting to wish my friend Prerna (Indian Simmers) the best when she announced that she would be writing a cookbook on Indian food, it seemed that within moments she, Kathy Gori (The Colors of Indian Cooking) and I were on Skype planning this event. Using their wealth of resources and assistance, why not do something to encourage and assist others who love foods from this culture but are much like me…a bit overwhelmed at what that would take. The dishes I enjoy so much when I go to an Indian restaurant seem so different from what I’m used to preparing that the whole notion would seem to include a massive amount of shopping and preparation to get something done.
I won’t deny that there will most likely be some shopping involved…but when Prerna provided me with a suggestion for a recipe to make, there was nothing in the list of spices I needed that I didn’t already have in my cabinet. Ingredients included bread, mashed potatoes, tomatoes, cucumber and onion? I can do THAT! And I did…well, with some big hand holding from Ansh (Spice Roots), a local Indian Food blogger who was also kind enough to bring over some of her Cilantro Mint Chutney for the sandwich. See that pretty green layer under the cucumber? Yes, that. That is, ‘Oh my that is HOT’ chutney.’ Wow. It truly was perfect on the sandwich but I probably should not have tried that stuff straight; just thinking about it now takes my breath away!
We want to encourage our readers to join us for a month of cooking Indian dishes. Whether you are experienced with cooking Indian cuisine or a novice like me, we encourage you to try something this month and let us know about it. Join us on Twitter too! Follow @creativculinary, @indiansimmer and @kathygori for updates and be sure to include the #IndianFoodPalooza hashtag when you tweet your post so that we can see what everyone is doing.
We’ve compiled a list of resources for you too; these bloggers and authors might be an inspiration for your own adventure!
Our suggested reference list for you:
- KO Rasoi by Sanjana
- Chef In You
- eCurry by Soma Rathore
- Journey Kitchen by Kulsum
- Cook In a Curry by Maunika Gowardhan
- Tongue Ticklers by Harini Prakash
- Lite Bite by Sanjeeta
- Veggie Belly by Sala Kanan
- Kothiyavunu which is a great source for Kerala recipes
- Sandhyas Kitchen
- Spice Roots
- Cookbooks by Suvir Saran and Madhur Jaffery
We’ve even gathered a couple of prizes to be awarded at the end of the month to a couple of lucky readers! To be eligible to win a prize you must:
- Post an Indian dish on your blog between March 1, 2012 and March 31, 2012.
- Link your dish up using the linking tool at the bottom of this post; link up as many dishes as you post in the month but there is only one entry per person that will be considered for the prize drawings. Entering your dish on any of our sites will have it display on all three.
- Put a link in your post to this post so that your readers can join us too!
- Prize winners will be chosen from participants using random.org for selection. Winners will be notified April 1, 2012 using the email included on the link created. Winners will have until April 4, 2012 to respond with shipping information or another winner will be chosen.
Please note: We want to encourage everyone to join us and share their experience but our sponsors are shipping prizes directly and have requested that we limit the shipping area to the Continental USA.
Prizes to be awarded include:
- 2.2 lbs of Gold Label Virgin Coconut Oil from Tropical Traditions for one of my readers that link up a recipe (We have three separate prizes from this company; each of us will be awarding something unique.)
- Set of Indian Spices from My Spice Sage. Ten (4 oz) resealable bags. See website for full product information.
- J.K. Adams artisan maple cutting board from moi…I used to have a wine accessory and gift store and still have some great gift items so one lucky winner will get one of these great bread boards!
My own virgin experience was almost too easy; now I’ve got to jump in a little deeper the next time. I can’t deny some curry will be involved; come join me!
A Mumbai Sandwich and an Invitation to Join us for #IndianFoodPalooza
- 2 medium sized potatoes (boiled)
- 1/2 cup chopped onion
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 2 teaspoon coriander powder
- 1 teaspoon chopped green chili peppers
- 1 tablespoon oil
- Green hot cilantro chutney (you can also buy it at any Indian store in case you do not want to make it at home)
- White or Wheat Bread slices (I just used what I normally have on hand which is was an oat nut bread)
- Slices of cucumber, onion, tomato
- Heat oil in a pan, add cumin seeds. Once they pop add onion. Cook it until they turn slightly golden.
- Add turmeric, chopped chili peppers, coriander powder and salt. Mix and quickly add boiled mashed potatoes otherwise masala will start burning.
- Mix everything well together. Set aside. Do not need to cook it.
- Take a slice of bread, put potato filling as much as you want. I normally put a thin later covering the whole surface.
- In the second slice put a thin layer of cilantro chutney. Place it over the slice with potato filling (surface with chutney should be facing outside and not towards the potato.
- Now over that chutney layer put slices of onion, cucumber and tomato. Sprinkle cheese on top of veggies if using. Place another slice on top covering the tomato, onion and cheese layer.
- Brush some butter on both the exposed sides of the sandwich. Grill or pan fry until browned. Press the sandwich with a spatula to flatten the layers together.
- Cut the sandwich into two triangle and serve with hot sauce or some sweet mango chutney.
I had leftover potatoes that had been seasoned with some butter, cream, salt and pepper but the recipe does not call for that; they were so good though that I would probably do it that way again.
Note: All submissions are subject to our review and we do ask that all submissions to this event be blog posts that are completed in the month of March, 2012.
Thanks so much to everyone who participated! The winners are:
Madhur Recipe’s – Mixed Vegetable Curry in Coconut Milk Sauce- Tropical Traditions Coconut Flour
Kitchen Kemistry– Tangdi Kabab- Tropical Traditions Coconut Flakes
Spices And Aroma– Omelet Kozhambhu- Tropical Traditions Coconut Oil
50 Recipes in 2012– Stuffed Eggplant- J.K. Adams artisan maple cutting board from Creative Culinary.