Dear Star Clients:
In a world that often rushes past the significance of mindful eating, the soul-satisfying embrace of homestyle Indian food is like a comforting reminder of the simpler, yet immensely nourishing ways of life. My culinary journey takes me to the heart of Indian kitchens, where the sentiment of health and well-being is thoughtfully weaved into every dish. Here, I'm not talking about the fiery heat of spices that dance on the taste buds or the heavy-handed use of fats that often characterizes restaurant fare. Instead, I'm diving into a week of Indian cuisine that embodies balance, subtlety, and my commitment to providing meals that are lighter on the stomach and easily digestible. It's a detox, a cleanse, and a celebration of the nutrients that pulses, vegetables, and meats offer when prepared with simplicity and love. This is the kind of food you won't find on any restaurant menu—it's the cherished, comforting, and soulful Indian home-cooked fare that nourishes both my body and my spirit. I invite you to include these handpicked Indian homestyle recipes in your menu proposals, each brimming with wholesome goodness and a dash of nostalgia.
Indian Homestyle Menu:
Dal (Masoor dal/Pink split lentils) —Cooked in an open pot with continuous foam skimming and tempered with asafoetida, cumin seeds, turmeric, a tablespoon of onions, and tomatoes. Garnished with fresh cilantro and a squeeze of lime. Cooked to perfection for easy digestion.
Aloo-Shimla Mirch Sabzi (Curried potatoes & bell peppers, dry) —Half-inch diced potatoes and green bell peppers, slow-cooked in tempered cumin, garlic, ginger, and turmeric.
Tari Wali Lauki—2 Ways! (North Indian Style & Andhra style Bottle Gourd Curry, thin gravy) —Half-inch diced Bottle Gourd, slow-cooked in tempered cumin, ginger, garlic, onion, and tomatoes. Deglazed with water and boiled to perfection. Note—You may request an Andhra Style version with curry leaves, peanuts, and mustard seeds.
Kaddu Ki Sabzi (Curried Pumpkin/Butternut squash, dry) —Description: Half-inch diced pumpkin, slow-cooked in tempered asafoetida, cumin, ginger, garlic, and dry mango powder. Garnished with fresh cilantro.
Chicken curry (Home style, thin gravy) —Curry-cut chicken marinated with turmeric, ginger, and garlic. Cooked in a simple roasted masala prepared with cumin, onions, tomatoes, and basic Indian spices. Excess fat skimmed during the cooking process. No garam masala, no store-bought chicken masala. Simple. Homestyle. Desi.
Saag Chicken (Homestyle curried chicken with wilted spinach, semi-dry)—Curry-cut chicken cooked in tempered cumin, ginger, garlic, onions, tomatoes. Shredded spinach is added to wilt and mixed together to a simple yet flavorful semi-dry homestyle saag chicken.
Jeera Aloo (Tempered cumin potatoes, dry) —Half-inch diced potatoes, slow-cooked in tempered cumin, ginger, and garlic. Garnished with fresh cilantro and a squeeze of lime.
Paneer Bhurji (Curried and scrambled paneer, moist) —Succulent scrambled paneer cooked in tempered cumin, onions, ginger, garlic, and tomatoes. Dry, yet moist and flavorful.
Gajar Matar (Curried carrots and peas, dry) —Quarter-inch diced carrots and peas slow-cooked in tempered cumin, ginger, and garlic. Garnished with fresh cilantro. Perfect for this sweater weather.
Aloo Baingan (Potato and eggplant curry, semi-dry) —Half-inch diced potatoes and eggplant cooked in tempered cumin, ginger, garlic, onion, and tomatoes. Deglazed with water and boiled to perfection for easy digestion.
As your private chef, I invite you to include these items in your future menus to indulge in heartwarming flavors and nourishing traditions of homestyle Indian cuisine. My carefully curated menu is a testament to the magic that happens when simplicity, love, and authenticity unite in the kitchen. Let's infuse your menu with a touch of Desi magic—Be sure to include the word “Desi” in your menu submission if you pick menu items from this blog.
PS: To connect with me on Instagram, follow @chefjagtoombs.
Your Private Chef,
Chef Jag
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