First principle of cooking:
The most important ingredient in food is Love. That is what nourishes the soul ,the mind and the body. So when you are cooking, try to be in a good mood. Sing, listen to soothing music and sounds, think about loved ones and sweet memories, smile. It will show in the food.
This is a very simple and nutritious recipe. I like it because it is easy to make, tasty, and very grounding.
Ingredients:
- Oil: a couple of tablespoons
- 6 medium carrots, diced in smallish cubes of say 1 to 2cm
- Frozen peas – about half the volume of the chopped carrots
- Cumin seeds: half a teaspoon
- Mustard seeds: half a teaspoon
- Garam masala: quarter teaspoon (you should be able to get this in most Indian shops)
- Turmeric: 2 to 3 pinches. Definitely less than a quarter teaspoon (start with less the first time you try this dish; can try more later.)
- Salt: to taste. Rock salt is tastier than sea salt, and you need less.
This recipe will make 2 to 3 servings. To increase the amount, increase all ingredients proportionately.
Important Notes
- Sunflower or any light oil is best. Indian food should NOT be cooked in olive oil as it burns at a very low temperature. Once any cooking oil has “smoked”, it turns toxic.
- A gas cooker (flame) is the best way to cook Indian food as the temperature can be controlled immediately. Induction cooking is next best, but it does tend to affect the quality of the food inside (like microwaves, though not as bad). If cooking on an electric coil cooker, be watchful – it is easy to burn food.
- Use heavy pots and pans to cook. Cast iron is best, but heavy stainless steel (18/10 grade) will also do. Avoid items with non-stick coatings; the coatings are poisonous.
How to:
- Put a wide pan on the cooker and allow it to heat a little (if it overheats, wait till it cools down)
- Add the oil and watch over it carefully.
- When the oil is hot (but before it smokes), add mustard seeds. After a couple of minutes, they will start to pop
- When the mustard seeds pop, immediately add the cumin seeds. They will start to sizzle and release flavour.
- Add turmeric
- Add garam masala
- Add carrots, mix everything well and cover the pan with a lid
- When the carrots are start becoming slightly soft, add peas and mix.
- Add salt to taste.
- Cover the pan again, simmer for a few minutes, then turn off the source of heat. Allow the pan to stand for 10 minutes – the steam inside is still cooking the vegetables.
Serving:
- Eat while still hot!
- Garnish with finely chopped coriander and squeeze a little bit of fresh lemon juice on top.
- Serve with chapati and dal, or as a side accompaniment to a mixture of rice and yoghurt, etc. Mixing the veggies with some kind of carbs like chapati or rice and proteins like dal helps balance the meal.
Remember: The most important ingredient in food is Love.