Everyone has preconceived notions of Indian food. There are the curries and samosas along with lasse to drink. Yet there's so much more to it and even better it's easy to create at home thanks to a cookbook author. It's an simpler way to approach this classic and ancient cuisine.
Regular contributor KimSeverson interviewed cookbook author and food specialist Raghaven Iyer in yesterday's New York Times Food section. Professor Iyer came from India in 1982 to study hospitality at the University of Minnesota. he already had a degree in chemistry and wanted to get away his native Mumbai. There was one problem > He couldn;t cook.he tried but his potato curry was so bad that he wept. Using recipes his mon and sister sent he nea applied his chemistry background.It paid off so much that now Professor Iyer is one of the leading Indian cuisine authorities. He has written several books including The Betty Crocker Indian Home Cooking along with teaching countless workshops. he has instructed thousands of professional cooks how to incorporate the sophisticated balance of India herbs and spices in menus in universities , museums and company such as Google. Professor Iler has even worked with Target and created a line of frozen Indian meals for their Good and Gather brand.
Unfortunately he was diagnosed with cancer. His eating priorities changed as his colerectol cancer invaded his brain and lungs. he had always eaten vegetarian and is an avid yoga pratcicer and swimmer. This probably has helped him live longer, depsite the severity of his disease. This didn't deter him from creating comfort food recipes. His sister e mailed recipes for idli - savory rice ball cakes from Southern India along with sambar - a stew made with lentils and mixed vegetables in a tamarind and spice sauce. He also ate bowls of yogurt and the brothy rasam - a light SOuth Indian soup, filled wit cumin, mashed tomatoes and garlic. Ms. Severson also includes his recipe for tofu with red curry paste. This is a tasty mix of tofu, fish sauce and eggplants cooked with white potatoes, red bell peppers and pamboo shoots. It's the red curry paste, a mix of tomatoes, red bell peppers.garlic ,lemongrass turmeric and shrimp paste. You can make it or buy it at your local grocery store. Basil and coconut milk are also added and the entire dish is served over basmati rice.
Indian food is easy to recreate thanks to Professor Iyer. They are tasty and easy to follow Try them for a taste of delicious cooking.
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