aartipaarti

Did you watch last Sunday’s episode, “What Storms May Come”? The one where I talked about feeding my accountability group?

I’m not a big fan of the term. It’s such a cold phrase to describe such a vital, beating part of my life… a part of my life that really and truly got me to where I am right now.

See, a couple of years ago, my friends Elena and Karen decided that they needed to create a weekly battle plan that would help them win their dream of being working actors.

And so, Bren and I joined them (and later, our friend Ross too). First, we plotted out our 10-year plan (where we’d like to be in 10 years), then our 5, then our 2, and finally, what we’d need to accomplish this year in order to be in a good place in the next. Then, in weekly meetings, usually on a Sunday night, we’d pull out our gorgeous calendars, and write out what we’d need to do each day to keep ourselves on track. We loosely followed Steven Covey’s “The 7 Habits…”. I say “loosely” because I confess, I didn’t read the whole thing. Thank Goodness Elena had!

This group came to be known as “bike gang”, because we’d often take our bikes down to the beach, ride down the boardwalk along the ocean, watch the sun set, then head back to the house for some dinner and some planning. I think we initially thought it made us sound tough too. We’d ride our bikes, knock traffic cones over in an abandoned parking lot, and then dutifully pick them back up again. Because you know, that’s what tough people do. Pick up after their delinquencies. Hahahaa!

Anyway, after meeting every week for 2 years, we are as close as family now. We’ve held each other through some hard times, encouraged each other when it just didn’t seem like we were making a dent in our dreams, celebrated each other’s victories when we finally did. And today, I really feel like I stand on their shoulders, their commitment.

Some of you asked me whether this was a church thing. It isn’t, although I have heard of church accountability groups and the idea sounds great! But you don’t have to do it that way. You just have to make a pact that you will be completely honest with each other, that each of you will be a source of unconditional love and support, that you will point out when your friend has been avoiding one particular task three weeks in a row even if you think it will make her mad… you have to be prepared to be challenged by your team on those areas of your life that you’d rather not face. It’s not easy. But the value of having someone break you out of empty patterns is priceless. Plus, for people like us in LA, who are so far away from our families, to have a group of people who are so close that when I go to their houses, I literally feel like I’m at home… that’s a blessing beyond compare.

So. Bren, Elena, Karen and Ross: thank you so much for being tireless in your exhortation and constructive criticism. I adore and treasure you. I pray that I can bless you the same way you have blessed me.

Do you have an accountability group? What do you think of the idea?

-x-
aarti

p.s. I’m reading that my “I Ain’t Chicken” Chicken smoked you guys out! Perhaps my oven at home isn’t at hot as yours! If that’s the case, then turn your oven down to 450. That should work just as well!

A few of you may have read about the ceiling-to-floor spice rack my husband and his Uncle Dan built for me, whilst I was doing my victory lap in New York a couple of weeks ago.

See, I have tons and tons of spices, all crammed into one shelf of my tiny cabinet. They are constantly falling out onto the countertop causing much palava. When my parents came to visit last year, sweet things that they are, they bought me even more spices!

When I went looking for spice racks, I could only find the ones that sit on your counter — counter space is at a premium in my tiny kitchen, so that wasn’t going to work. Besides, those ones only have enough holders to cover half of my spices! Between the Indian ones and the non-Indian ones, I have quite a collection.

And so, voila… the masterpiece.

Sweet, sweet Uncle Dan went to a steel shop in the neighborhood, and using the wall measurements Bren secured without my noticing, asked them to cut a sheet to size. Then, he drilled it to the wall, and bought me a bunch of spice containers (arranged in a heart). He even installed a pretty switchplate!

I love that I can also stick up ideas and images to inspire future recipes. Isn’t that brilliant?

Bren had told me he wasn’t sure what he could give me as a birthday present this year, since God had kinda outdone Himself. But kudos to Bren and Uncle Dan; they outdid THEMselves!

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aarti

The 10pm chocolate craving has struck.

Too late to go out and get some — I’m comfy on my couch, and unwilling to move after a glass of wine.

Too early to go to bed and pretend it’s not happening.

Aghghghghghggh!

In other news, I found this photo of Bren and I when he came to visit the set. Can’t you see the relief on my face? I look so happy, so safe. I love this photo.

-x-
aarti

Wow. What a whirlwind. I watched the finale with a few friends and family on Sunday night at a great bar called The Village Idiot here in LA. The next morning, I was up at 7am to start doing interviews over the phone, which I did until noon, then I packed a bag and Bren and I left for New York. We just got back last night… and my new show starts tomorrow. Crazy!

Doreen and Das came to the finale viewing party, which I thought was really sweet. I know they wanted this just as badly, if not more, than me… other people may have found it too painful to come, but they did, and that speaks volumes about them. Thank you so much for coming you guys.

And thank you for taking so many awesome photos Doreen! This one is spectacular — the exact moment when they say my name — look at all the fists in the air! It occurred to me that night, that I was sharing the victory with so many people. That brings me a lot of joy!

And isn’t this one brilliant too? I had no idea Doreen was snapping away!

That was such a wonderful night. My house is still full of bunches of flowers that people gave me. It’s awesome. One of my friends cried on my shoulder with joy. Another called and said that this has helped me realise the power of focusing on your dream. You can do it, Andy!

Bren made a lovely speech about me that night:

And imagine my surprise when, the next day we saw this on the side of the building next door to Food Network HQ at Chelsea Market.

Bren made me do the exact pose.

Sidebar: having Bren with me in NY this week was the best present ever. There’s something about having your other (better) half with you during momentous occasions that sort of cements it, acknowledges it as real, reassures you that you’re not dreaming; this is really happening!

And as I write, I’m realising that this is finally sinking in! In practically every interview I’ve done over the past week, I’ve been asked, “How do you feel?”. And I wax on about how excited I am, about how I feel like I’ve done well for my family, about it feeling so surreal.

But now… it’s sinking in.

I remember standing there, staring at the billboard, wearing exactly the same top (by happenstance), and watching out of the corner of my eye as people striding down the busy New York streets stopped and did a double-take. “That’s me up there,” I thought. I clutched Bren’s hand tightly. “I did it. My life is never going to be the same.”

And it isn’t. And that’s amazing! I’m already flabbergasted at the opportunities before me. But I’m also hoping that this experience isn’t going to change me… I’m watching myself so closely because I know the most insidious change happens slowly, while you’re focusing on other things that seem more important. I don’t want to lose the giddy excitement I get every time someone recognizes me, or the way I slap my thigh when I make a good dish. I want to make sure I thank every single person, from the guy who drove us to the airport the other night, to old friends who still make me feel special. I want to remember to make them feel special too. I want to remain open to you guys, to blog away here diligently, to try to answer as many questions as possible (just wittled my emails down to 1400 this morning. Oof!). I don’t want to be swayed by blogs obsessed with my boobs (they’re big, ok?!), or my weight, or by the holes punched in my door (there’s a great story behind that). Most of all, I want to make sure I always remember Who is in charge, and not get so caught up in my own ego and power that I forget and make Him sad.

Bren would say that it’s just like me to look for the grey cloud when God is lavishing me in silver lining! So I’m focusing on enjoying this time, soaking up every moment and blessing. MY SHOW STARTS TOMORROW! Aaaaghghghghgghghghghghg!

-x-
aarti

p.s. It’s on at 12p (ET) tomorrow. If you’re in a different time zone, double check when it’s on because as I understand it, if you have cable out here on the West Coast, it’s on at 9am. But if you have cable, then it’s on at 12p (PT).

If you haven’t seen it, here’s the promo for my show! Starts this Sunday at 12p (ET) on Food Network!

-x-
aarti

Yup, that’s how many new unread emails I have right now, not including all the wonderful messages you guys are spoiling me with (I still have 590 comments to get through, at the time of writing!).

So please, bear with me as I sort through everything, whilst doing a bunch of press here in New York. I will be back soon! With bells on!

In the mean time, have you checked out my show page on the Food Network site? I think it’s gorgeous, and I’m so excited about the graphics package. Stay tuned — MY NEW SHOW DEBUTS THIS SUNDAY (at 12pET). Waaaahoooooo!

-x-
aarti

I mean what else is there to say?

Thank you so much everyone! And of course, thank you sweet Father! You are too kind!

-x-
aarti

I know how off-putting Indian food may appear to some of you. There’s all the spices, the weird names that don’t roll off your tongue easily, and those overly spicy dishes you may have tried at an Indian restaurant.

Or at least that’s what people want you to think. Or more accurately, want me to think…

That’s why I am geeking out right now!

Because you guys have been making my recipes, and loving them!!

WOOOHOOOOO!

Really you guys, you spoil me. I am ecstatic that you are actually trying out my recipes! Especially those of you who don’t normally try Indian food. That flatters me more than you know.

And can I tell you a secret? It also relieves me that the recipes stand up to other hands making them! You never know whether you’ve really remembered everything necessary to make the recipe just perfect — it’s so important to me that you can trust the recipe. It’s as if that recipe is a promise. Like, I promise you if you make it this way, it’ll turn out grand.

Check out this Avymom’s interpretation of my baked samosas — she stuffed them with chickpeas instead of the chicken-chipotle-mango mixture I use:

And The Enchanted Cook already tried out my “Friday Shrimp” recipes for this past Sunday! She says it’s her favourite shrimp recipe now. Pretty amazing, right?

I can’t tell you what a kick I get out of seeing you try the recipes out. Thank you and keep letting me know when you do!

Speaking of which, here are the links to this week’s shrimp-tastic trio!

Coconut gazpacho with mint-coriander pickled shrimp

Friday Shrimp (Turmeric-rubbed Shrimp stuffed with garlic and cilantro)

South o’ the Border Shrimp Masala

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aarti

NB: Recipe updated with correct yogurt and oil amounts! Thanks guys for catching that! Also, I should mention that traditionally, we use red and yellow food colouring to get that nice bright orange colour. If you’re opposed to food colouring, then don’t feel obliged — it’ll still taste good. But if you’re going for authentic, then use the fake stuff without feeling any guilt! HA!

I’m about to leave town for the bachelorette party of one of my besties, so if you want the back story to Tandoori Chicken, check out this article I wrote for India Currents a little while ago.

“Tikka” means nothing more than “pieces”, so traditionally, chicken tikka might appear on your plate in the form of little charred chunks. The word “Tandoori” comes from from the “tandoor” oven — a clay oven that reaches astronomical temperatures, but maintains something of a moist atmosphere. And this spice mix is, more or less, the traditional marinade for meat, fish and vegetables that are skewered and placed in the tandoor for a fast cook.

I made this sauce on NFNS, but I was in such a rush when I made it, that when I wrote the recipe, I knew it wasn’t totally accurate. There was no way that I couldn’t let the recipe version on the FN website stand unless I’d tested it — I don’t want to let you guys down!

So I re-tested it, and I’ve come up with what I think is a much better version. I must, of course, give props to my mum, whose recipe I closely followed, making some adjustments for my palate and what I had available. This is actually a very easy recipe; the only hard part is having all these spices around. But do what my mum does: make 5 times this recipe and keep it in a glass jar hidden from sunlight and heat. The next time you’re craving some tikka, use a rounded tablespoon per cup of yogurt, alongside the garlic, ginger and oil, and you’ll be all set!

Tandoori Chicken

Marinade:
2 dried guajillo chiles (if you can’t find these, then use 2 chiles d’arbol, and more paprika for colour)
1/2 tsp fenugreek seeds
1 tsp coriander seeds
1/2 tsp fennel seeds
5 cloves
1/4 tsp ground cinnamon
2 green cardamon, green husks discarded, black seeds retained
1 black cardamon, husk discarded, seeds retained
Pinch cayenne pepper
1/4 tsp paprika
1/4 tsp ground turmeric
2 tbsp malt vinegar or lime juice
1 tsp kosher salt
1/4 cup oil vegetable/canola/peanut oil
1 cup whole fat plain yogurt
8 cloves garlic, minced (or put through a garlic press)
2″ thumb ginger, peeled and minced

1 packet of boneless skinless chicken thighs (1.5lbs usually)

1) Toast all the whole chiles and spices in a cast iron skillet until fragrant (3 minutes or so), shaking the pan or tossing the spices with a spoon. Throw into a spice grinder with cinnamon, paprika and turmeric. Grind until a fine powder.

2) In large bowl, whisk together yogurt, malt vinegar/lime juice, salt, oil and the spice mixture you just made. It should smell amazing!

3) Now here’s the thing. If you’re squeamish about chicken and salmonella etc, reserve 1/3 cup of the marinade and set aside. You can make the sauce out of this marinade. Alternatively, I just use whatever’s left after marinating the chicken, but make sure that I cook it to 160 degrees f, so that if there are any nasty bacteria in there, it’s definitely dead.

4) Prick the chicken thighs with a fork. Add the thighs to the marinade, and toss to coat. Marinate at least one hour, and at most overnight, in the fridge.

5) When you’re ready to cook, line a baking sheet with foil, and turn your broiler on. Place each chicken thigh on the baking sheet, making sure each one is coated with the marinade, but isn’t swimming in it. Reserve remaining marinade for the sauce (see step 3!). Cook chicken thigh under the broiler about 5 minutes until starting to blacken. Then turn oven down to 350, and cook another 10 minutes until meat thermometer registers 160. Remove from the oven.

6) While the chicken is cooking, pour reserved marinade into a small saucepan, along with 1/2 cup of water and 1 tsp of honey. Bring to a gentle boil over medium-low heat. Simmer until the sauce comes to 160, whisking all the time. Taste and season with salt and pepper.

7) Serve with a fresh squeeze of lime, and a drizzle of the sauce. Mum serves it with a cool potato, red onion and green bell pepper salad. I served it with a simple butter lettuce and sugar snap salad, drizzled with a totally off-the-top-of-my-head dressing: yogurt, 1 clove garlic, coupla big tablespoons of pickled ginger (the kind you get with sushi), salt and pepper. Cooling, sweet and great complement to the spicy chicken!

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aarti

I can’t believe this is all going to be over in 2 weeks. This Sunday: Iron FRICKIN’ Chef!

Check it:

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aarti