Some of my favorite memories of cooking were with my aunt in the village of Badripur, located on the outskirts of my hometown of Dehradun in Northern India. Our house was a never-ending carousel of visiting relatives, so every year, to prepare for our exams, we were shuttled off to my aunts farm with hopes that the peace and quiet of the countryside would mean hours of concentrated studies. Instead these cherished days found us in the kitchen turning fresh ingredients of the farm into gourmet feasts. Even today, I use recipes from these “study prep” vacations.

For the fall harvest, we make a very rich kitcheree, a stew-like blend of seasoned lentils and rice. This savory main entrée is paired with a coriander(seed) chutney served with some sweet rice and a seasonal vegetable. What I especially remember about the fall harvest is the fresh buttermilk lassi that we had with kicheree. The “buttermilk” that we used was actually closer to what is referred to as whey in the United states. This is the liquid that is left over after the milk has been churned into butter and ghee. The whey buttermilk is then flavored with spices including black mustard seed and curry leaves. The slight fermentation gives a light sour flavor to the lassi. In the spring harvest, kitcheree is served with different drinks, however the sweet rice is common to both harvests.

I vividly remember my aunt sitting on the floor in the kitchen in front of a chulah, a u-shaped clay frame with three high points which rested a pot on it. A fire was lit below with wooden logs. Food cooked on these wooden logs carried a smoky rich flavor which does not come from our modern methods of cooking. The delicious childhood memories of harvest stay with me forever…

-Sukhi

Check out this month’s blog posts for everything from Indian-spiced pickled beets to Carrot Cupcakes with a twist.

Pickled Beets
Indian-spiced Carrot Cupcakes
Curry Leaf Cocktail
Fall Harvest Kitcheree

Learn how to make an easy Vegetable Korma Curry with Sukhi's Korma Curry Sauce. 

Watch video here.

Love what you see? Shop our online store to purchase the Korma Curry Sauce and get 15% off. Enter Promo code: KORMAFALL for single packets and KORMA6FALL for cases of 6. Offer valid until Sept 30, 2012.

Reggie Carmon of Tulsa, Oklahoma is this month’s Sukhi’s Fan of the Month

Reggie’s Top 3 Favorite Sukhi’s products are:

1) Sukhi's Chicken Tikka Masala Naanwich. It is a great option as a quick and delicious meal. I eat this scrumptious naanwich with a quick salad and dinner is made within 15 minutes.

2) Sukhi's Chicken Samosas. The samosas are a great appetizer option for any meal. The delicate crust of the samosa dipped into a mango chutney is a splendid combination.

3) Sukhi's Channa Masala Spice Mix. This is great to add to fresh vegetables and beans.

As a Whole Foods Prepared Foods Team Leader, Reggie says, “a typical day is exciting and thrilling. It is great to be surrounded by global cuisine on a daily basis. The area features a salad bar, a hot food bar, gourmet food to go, an incredible pizza station, fresh sushi, an expansive chefs case, and fresh juices. With the vast array of options, it’s not surprising to see someone eating chicken tikka masala paired with Greek orzo and sushi!  The excitement from the chefs, foodies, and epicureans shows daily through their passion for great quality and great tasting food. It’s truly a fun and exciting experience.”

Recipe courtesy of August Sukhi’s Fan of the Month, Reggie Carmon of Tulsa, OK

1 tablespoon olive oil
1 zucchini, cut into thin slices (julienned)
1 yellow squash, cut into thin slices (julienned)
1 heirloom tomato, sliced
8 ounces green cabbage, chopped
2 tablespoons Sukhi’s Channa Masala Mix

Heat olive oil in a large pan over medium-high heat.  Add all ingredients, and cook, stirring occasionally, about 4 minutes or until vegetables are tender but not too soft.  Serve with steamed rice and raita and Sukhi’s chutney.

You might have noticed some edible leaves in your Sukhi’s spice mixes. That fragrant foliage of the curry tree known as curry or sweet neem leaf adds an aromatic punch to many dishes in both Indian and Sri Lankan cuisine and we love to incorporate the leaves in our spice blends. It’s important to note that curry leaves are not what is used to make curry powder. In fact, they are not at all related. Curry powder is a blend of ground spices that may or may not contain curry leaf. Curry leaf adds brightness to a variety of dishes, including bread, potatoes, and seafood.  Be sure to buy fresh leaves, if available. Sauté leaves with onions and spices before adding meat or vegetables.

For more on this fragrant leaf, including recipes for Curry Leaf Bread and Hot Curry Leaf Potatoes, visit: www.npr.org

As summer reaches its end, so does the availability of fresh herbs. Chow.com shows a quick tip on how you can preserve fresh herbs for the fall and even for the winter. Watch Video Here.