Dill in your raita

I just found out that like the Indian raita (made with a yogurt base)there is a similar dish that Russians have but instead of coriander, they add dill as garnish. A Russian co-worker brought a big bunch of dill.

I didn't know what I should be doing with them since I have never used dill. She gave me a recipe that consisted of fresh yogurt, diced green onions, diced garlic, cucumber, and red onions and carrots with some shreds of dill. It was as good as our raita. Greeks also use a lot of yogurt and have a similar creation.

Aloo Tikki or Potato Cutlets

Check out this week's recipe: Aloo Tikki or Potato Cutlets.

You gather secretly at night....

To do what? Hmm. I hear something! Crunching, slurping, clinking. Oh, it's the undersground restaurant where people meet at night to just eat, eat, eat. This is the underground secret eating that people across the country have gotten into. Once a month vendors,chefs and foodies 'fueled by Twitter and food blogs, gather at a market that has spawned a host of underground imitators in places like Washington and Atlanta, where about 1,000 people it seems show up for the first of a series of monthly Saturday night craves'.

Wonder how Fridays contribute to human health!

Something about Fridays. I feel big burdens are off me and a sense of liberation and relief sets in. This feeling has not changed since my elementary school days. I wonder what impact this has on one's health both physical and mental. It may all be good, but not if you are treating yourself to beer and Pizza.

The next question for a Friday evening is what do you do with yourself? How do you extend this feeling of exhilaration? Cook, eat out, read, shop, go to the movies, rent a movie, meet up with friends,...or, just chill in front of a TV?

I would like to do all of the above. So, here's where I'll begin. Go home, do some light cooking since Fridays are a no-no day for eating out for me. And then, I'll move to the next and the next.

In any case, I'm ready to pack up and call it a day.

It is a fair week in many ways.

Last week ended with exciting news from a friend who found a job after a spell of inactivity. I thought I should treat myself, so went out to eat at this great little non-descript place called 'China in Bombay'. I had driven by several times but happened to notice it only last Saturday. Ended up having lunch there. That celebration flowed into this week and we ordered our dinner from there last evening. Twice in four days! Yes, it was that good.

Great Tom Yum soup, gobi manchurian, ginger coriander fried rice and spicy tofu with vegetables. Each dish was better than the previous. We had a couple friends over as well. So, the word has spread to them and a few others. If you are that family member or friend who cares too much about food,then visit us for this treat!

Brussel Sprouts - the best way to eat them

It's hard to truly relish brussel sprouts without camouflaging their original taste. I use them in my Indian dish Sambhar or cook them this healthier way.

Cut off stems or the tips of both ends. Wash thoroughly, cut them in half and spread evenly in a baking dish. Coat with olive oil, sprinkle some diced garlic, salt and fresh black pepper. Bake in a 375 degreen oven for 20 minutes. Turn them over and bake again for another 20 to 25 minutes or until slightly roasted. You'll never say no to Brussel Sprouts cooked this way.

Why are chilli peppers so popular around the world but no so much in the US?

Chilli peppers originated in the Americas, but I am surprised as to why it is not a major part of the US diet. I think countries that use them most in their every day cooking are those in south America, Africa and the southeast asia.

The nutritional and health benefits are incredible. The list is quite long. One little story that Hillary Clinton often repeated in her interviews during her campaign was the fact that her regular intake of chilli peppers had helped her ward off colds and viruses.

People who are afraid of chillis should definitely give it a shot. It is not the reason for acid-reflex, they do not cause acidity as some people may have been led to believe. They are not the reason for ulcers either. What chillis do is add spice to a boring, bland diet, and enhance everything in a positive way. Try it, you'll like it.

Confessions of a cook

I am a 'foodie' no doubt. I have baked, broiled, cooked over stove-top, fried....gone through several other cooking processes, except for one, i.e.using a barbecue grill. I have never seen a need to actually light one and start a smoke. Because somehow I have the preconceived notion that it is a man's job. We do have a basic grill that my husband uses once in two years or so. When he does, I bring out my well-seasoned, marinated veggie burgers and veggies on a skewer. Probably sounds boring to a meat eater.

One more thing, that I have never done is wood-fire grilling outside. I remember wood-fire being used is some religious-traditional cooking at home on certain days alone by my mother when I was growing up. But, I never had a need to do the same. I do remember though that the flavor of wood-fire cooking is exceptional.

I almost forgot about this one. Reminiscing!

A favorite fruit of mine used to be mangoes until I got married, came here and forgot about it completely. From mango trees in my backyard to nothing.

I remember that's how I learned to climb trees. I usually came home from school climbed up a tree picked a ripe mango and ate it sitting on the same branch of the same tree every day. Now, if I need a tasty mango, I'd have to take my car go in search of a market that might carry good ones and find them there.

Wish I can get back the liberation and freedom of my childhood days to enjoy some simple things that are painfully tedious now!

Coriander Chuteny, South Indian Style

Check out recipe of the week - Coriander Chutney.