What would Indian food be without masala? Bland and boring! Getting the right balance and making a masala (Hindi for spice mixes and pastes) that enhances the main ingredients of a dish, is an art that Indian cooks have perfected over centuries. It's an art you can learn!

Making your masala ahead of time means you will save time when you want to put together a dish quickly. All you need is a clean, dry coffee grinder! Make sure to store the prepared masalas well in clean, dry, air-tight containers and they'll taste good for a fairly long time. I like to consume each batch of masala within 8 weeks of preparing it. That way, all the ingredients are still potent a and fresh-tasting.

• Paav Bhaaji Masala
• Bafad Masala
• Paanch Phoran

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I was at a friend's place for tea this afternoon and among other things, she served a platter of prettily cut veggies with some yummy dips. Instead of satisfying me, it only made me want more.. dips I mean!

So, I have decided, that being Friday night and the eve of the weekend (which is a big event in our home), I will not cook dinner! I will just do a number of Indian dips with different 'chips'.

If you're thinking 'What? Indian dips?", consider this - through its history, conquest and colonisation meant India was subject to numerous different cultural influences. The beauty of the Indian way of life remains in the way it holds its own, yet effortlessly absorbs from these foreign cultures to create something unique and entirely Indian!

In food alone, the Mughal rule in India resulted in Mughlai cuisine, the Persians gave us Parsi fare, the Portuguese left behind what we know and love as Goan food and the product of the British Raj was the Anglo-Indian style of cooking.

And so it is with Chip and Dip! If you thought that was as far from Indian as it gets, think again. Treat yourself with these seriously yummy and very Indian tasting snacks as you settle down to that long-awaited movie or game in front of the TV at home. Even better, wow friends the next time they are over with creative and out-of-the-ordinary munchies. You won't believe how simple some of these are!

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I have to admit, most times I am not the most organized person in the world! The occasions when I have planned my meals for an entire week in advance and then actually stuck to that plan, can be counted on the fingers of one hand! I like to 'go with the flow'. So, come 5 pm, you will find me standing in front of my fridge or pantry cupboard thinking, "What to cook for dinner?"

Sometimes I am led by my desire to eat something specific, other times my family will request a particular dish but most often, it is the contents of said fridge or pantry that will dictate what we have for dinner.

The other day, it was chickpeas. Not only did I feel the urge to cook and eat some, I also had several cans in the cupboard! Since there is a lot you can do with chickpeas, I definitely wasn't struggling for ideas. The fairly neutral taste of chickpeas means it goes well with a lot of things. Here are a few ideas...

• Chole (pictured above)
• Sookha Kala Chana
• Chatpata Chana Raita
• Chatpata Chana Dip
• Chaat

In case you are wondering, I cooked Chole that night and served it with freshly made Bhatura. Yummmm...

_{Image © 2009 Petrina Verma Sarkar, Licensed to About.com}

Diwali, India's Festival of Lights, is just around the corner - October 17th. There will be huge festivities leading up to it and on the day, celebrations will include a visit to the temple for most Hindus. Homes will be decorated with oil lamps and pretty paper lanterns, fireworks will light up the night sky and more sweets will be eaten, all in true holiday style, than can possibly be good for anyone!

Talking of sweets, preparations for Diwali are probably well under way already! This is probably because most people make more sweets than they can eat themselves! Why? So they can set them out prettily in platters and exchange them with friends and neighbours!

My favorite is Besan Ka Laddoo but you just have to try Boondi Ke Laddoo (pictured above), Sandesh, Coconut Barfi, Gujia.... I could go on for a while actually! Don't just take my word for it though. Try out my recipes for these sweet treats in your kitchen. Once you have and you've eaten them, I don't know if you'll want to part with any for your friends though! Oh who cares, you have yourself some fun!

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The humble potato may not look fancy but it is definitely popular! No matter where one goes in the world, it is a well-loved food in some shape or form. From crisps in the UK to hash browns in the US and Vada Pav in India, potatoes are a favorite comfort food.

Being high in carbohydrates, potatoes have always been shunned by dieters. A little known fact though, is that they are a rich source of vitamins B6 and C, potassium and dietary fibre. Don't lose out by letting this versatile veg's looks or reputation fool you!

Love potatoes? Check out and try my popular Indian Potato Recipes.

While you're about it, why not post your favorite potato recipes on the Indian Food Forum.

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Which parent does not want to pack their kids a tasty and nutritious lunch every single school day? It's not uncommon though, to soon run out of ideas. What makes things tougher is that what you think is healthy, your kids find boring!

Try Indian for a change. From Sandwiches Indian Style to Upma, Dhokla and Moong Daal Ka Cheela (pictured above), all these kid-friendly lunch box foods are not just yummy, they are also nutritious and really filling, to keep your kids going through the day.

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I love the slightly pungent taste of ginger (called Adrak in India) and enjoy adding it to my cooking. Adrak is a vital part of Indian cooking not just for the flavor it imparts but often for its other properties - digestive, anti-inflammatory, immune-boosting, etc. In Ayurveda, it is believed that one should try to eat a piece of ginger before every meal. The belief is that it not only increases the appetite but also improves digestion, assimilation and the subsequent efficient distribution of nutrients in the body! Freshly extracted ginger juice or dried ginger powder is often very effectively used to soothe symptoms of a cold or cough.

In Adraki Murg (pictured above) - which is a hot favorite in my home- the ginger is only added in the last stages of cooking and yet its lovely fragrance and flavor infuses the whole dish! This seriously tasty dish is also garnished with ginger julliennes to intensify the flavor.

Cook it in your home and serve it with fresh, hot Chapatis or Parathas and a vegetable side dish or green salad. The only sounds you'll hear are those of hearty approval!

_{Image © 2009 Petrina Verma Sarkar licensed to About.com}

With its delicate fern-like leaves and beautiful fragrance, Dill (also known as Shepoo, Sowa and Suva in India) is most often thought of as a herb to flavor other dishes. Not so in Indian cooking, where it is used as a main ingredient in some delicious foods.

Being a leafy green, Dill/ Sowa may not be everybody's preferred veggie but it is worth considering for its numerous health benefits.

Sowa is a great source of dietary fiber, calcium and minerals like magnesium, manganese and iron. It contains volatile oils that have anti-carcinogenic properties and actually neutralize the dangerous effects of cancer-causing agents like cigarette smoke. These very same volatile oils also have bacteria-regulating properties, so Dill can protect you from potential bacterial infections too! This humble veggie also has a carminative and digestive effect on your stomach and is the perfect remedy for times when you've gone slightly overboard with the food (who hasn't done that every now and then?).

Don't miss out on the benefits of Dill, especially when you can make it part of your diet with these tasty dishes:

• Aaloo Shepoo Chi Bhaaji (pictured above)
• Sowa Aaloo Salad
• Sowa Kakdi Raita and
• Baghaara Sowa Raita

Since we're talking about how good Dill is for you, here's a recipe for a digestive you can make with it, in your own kitchen!

_{Image © 2009 Petrina Verma Sarkar licensed to About.com}

Lonavala is a little town in western India, in the Deccan Ghats (hills) between Mumbai and Pune. Besides its gorgeous scenery, that thousands flock to see every year, Chikki (or toffee of different kinds) is another drawing card. Countless stores sell this simple, tasty confectionary and each one is usually a family business with its own secret recipes!

Even though all manner of nuts are used to make Chikki, the most popular just has to be the humble Shengdana Chikki (peanut brittle)! My Mom used to make it for us often when we were kids and we absolutely loved it. Her recipe for Shengdana Chikki (pictured above) uses jaggery (unrefined palm sugar sold in cake form) which you can easily buy at any Indian grocery.

North Indians also make Chikki but they call it by a different name - Gajak. Til Ka Gajak (sesame brittle) is made during the cooler months as sesame is thought to have warming properties!

Stir up some toffee treats for yourself. They're perfect for when you want a sugar fix really quickly and with minimal fuss.

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