Read The Hindi-Bindi Club for Free Online Page A

Thought I’d drop you a quick line to say: I’m home! :)
    My mom had the Hindi-Bindi Club over for dinner tonight, soooooo you’re sure to get an earful from YOUR moms.
    Ho-ho-ho and see you soon,
Kiran
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    Meenal’s Chicken Curry
    SERVES 4
    MARINADE:
    1 pound boneless, skinless chicken breast, washed and cubed
    2 teaspoons fresh garlic, peeled and minced or 1 teaspoon garlic powder
    2 teaspoons fresh ginger root, peeled and grated or 1 teaspoon ginger powder
    ½
teaspoon cayenne powder (adjust to taste)
    ½
teaspoon coriander powder
    1 teaspoon salt (adjust to taste)
    ¼
teaspoon turmeric powder *

    1. In a large glass bowl, mix together all ingredients.
    2. Cover with plastic wrap and refrigerate for at least 1 hour, up to 24 hours maximum.
    GRAVY:
    2 tablespoons canola oil
    1 bay leaf
    1-inch cinnamon stick
    4 whole cloves
    2 cups yellow onion, finely chopped
    ½
cup tomato, chopped
    3 cups water, divided ¼, ¼, ½, 1, and 1
    ½
teaspoon black pepper
    ¼
teaspoon cayenne powder (adjust to taste)
    1 teaspoon coriander powder
    ½ teaspoon cumin powder
    ¼
teaspoon turmeric powder*
    ¾
cup fresh coriander (cilantro), chopped and divided ½, ¼
    1 teaspoon garam masala*
    ½
teaspoon lemon juice
    lemon wedges

    1. Premeasure ingredients into small bowls and line them up in order of usage.
    2. In a wok or deep 12-inch skillet, heat oil over medium heat. Add bay leaf, cinnamon, and cloves. Sauté 2 minutes. Add onion. Sauté until golden brown, then stir in tomato. Reduce heat to medium-low, cover, and simmer 5 minutes, stirring occasionally.
    3. Now you’ll thicken the gravy. Stir in ¼ cup water, cover, and simmer 3 minutes, then add another ¼ cup water.
    4. Stir in black pepper, cayenne (if desired), coriander powder, cumin powder, and turmeric. Cover and simmer another 5 minutes, stirring occasionally.
    5. Add ½ cup water. Cover and simmer until water evaporates, stirring occasionally. Repeat with 1 cup water.
    6. After water evaporates, stir in the marinated chicken, ½ cup fresh coriander, and garam masala.
    7. Increase heat to medium. Cover and simmer until chicken is tender, 10–15 minutes.
    8. Add remaining 1 cup water and lemon juice. Reduce heat to medium-low. Cover and simmer until gravy thickens.
    9. Remove from heat. Remove bay leaf, cloves, and cinnamon stick. Pour into serving bowl. Garnish with remaining fresh coriander. Serve with lemon wedges on the side.
    10. Eat with
chappatis,
or poured over rice.
    * Mom’s Tips:
             Turmeric is bright yellow and stains counters, clothes, plastic, etc. Be very careful when handling and clean spills immediately.
             For store-bought garam masala, I like the “Kitchen King” brand.
             Never, ever, under any circumstances buy “curry powder.”
    Tomato Koshimbir
    SERVES 4
    2 cups tomato, chopped
    1 cup yellow onion, chopped
    ¾
cup fresh coriander (cilantro), chopped and divided
½, ¼
    ¼
cup sour cream or plain yogurt
    2 teaspoons sugar
    ½
teaspoon salt

    1. In a bowl, combine all ingredients except ¼ cup fresh coriander. Mix well.
    2. You can serve immediately or chill for up to 1 hour.
    3. Before serving, garnish with remaining fresh coriander.

Preity Chawla Lindstrom: The Other Side of the World
    Hearts are deeper than the ocean—who knows their secrets?
    PUNJABI PROVERB
    “O nce upon a time long, long ago, in a land far, far away,” I read the same bedtime story my four-year-old daughter Lina and three-year-old son Jack have requested every night this week. If I omit a single word, they will catch me, correct me. They have it all memorized. We three are piled in Lina’s pink-lace canopy bed. Downstairs, my husband Eric wraps up kitchen duty—I cook, he cleans, a division of domestic labor that works for both of us—and not for the first time, I give thanks for my blessings.
    “Again, Mommy. Read it again,” Lina says.
    “Pleeeease,” Jack says, preempting my prompt for the magic word.
    “One more