So tonight is my very first author chat on my Facebook page--and all you amazing readers are warmly invited to participate! Here's the link: http://www.facebook.com/pages/Chitra-Banerjee-Divakaruni/123916900105.

Anyone who joins the page can take part in the chat. Just post your comments & questions on the wall, and I'll answer. You'll have to be patient because I'm not the most tech-savvy person. (But my wonderful webmaster, Anirvan Chatterjee, founder of bookfinder.com, and his equally wonderful wife Barnali have assured me that I can do it.)

I owe Anirvan BIG thanks--he set up my website way back, when I didn't even know how important it was to have one & has maintained it with loving care ever since. He and Barnali helped hugely with setting up my Facebook page, including putting up the book cover photos, and he set up this blog as well and came up with the gorgeous golden Amer Fort image on top of the page. He's so modest/ethical that he won't even let me put a bookfinder link on my website, but folks, do check out the service: Jacqueline Deval, writer of An Insider's Guide to Getting Your Book the Attention It Deserves, says it's the best book search service on the net.(p 221)

Deval's book is very helpful, by the way, filled with great ideas for writers.

The other day I read Malcolm Gladwell's The Outliers in my book club (I belong to one, too) & it made me think about how we owe our success to so many people. How much we have to be thankful for.

When I was in my 20s (yes, ancient history), I was visiting The Divine Life ashram in Rishikesh, and Swami Krishnananda, a great monk, asked me, "What do you want in life?" At that time, independence was a big deal for me, so I said, "I want to never be dependent on anyone." He laughed and laughed, and when he stopped, he said, "My dear, you couldn't exist on this earth for one single moment if countless beings weren't supporting you."

As I grow older I understand the truth of what he said a little better. It certainly applies to whatever writing success I've achieved.

So many people have formed my "village."

My superb agent Sandra Dijkstra, the original power-lady, who performs her magic from out west in San Diego, ( I'm going to see her this weekend when I'm there on tour) and who's believed in me from the time I only had 3 stories.

My many perceptive editors, especially Barbara Jones, who's so patient and intelligent--she's working with me on One Amazing Thing. And Barbara, you've made the process at once fun and soul-searching.

Murthy, my most supportive husband, who takes over mommy duties when I go on tour. (Sorry, sweetheart, for saying "Do I tell you how to be an engineer?" when you offer suggestions about improving my writing.)

My sons, whom I call on for help of many kinds: ("Boys, what's a better word for..?" "Boys, my computer screen just went BLANK!" "Boys, the dog has to be taken out--this instant!")

All my spiritual teachers, whom I mention in the acknowledgments in my books. I can't put into words what they've meant in my life.

My 85 year old mother who insists on living on her own in our ancestral village in Bengal and who taught me the meaning of self reliance.

My 84 year old mother in law, who has never said one mean thing to me, not once in the 29 years I've known her.

The great writers from whose books I've learned so much.

The list goes on.

And on that list is you, dear reader. Without you, how could I be an author at all?

So Karen asked for a recipe, and here's one.

I should confess up front that I'm not a gourmet cook, not even close. My long-suffering family will vouch to that. When my two boys were little, I felt ambitious and American one Thanksgiving and made mashed potatoes from scratch. Took me hours. Afterwards, the boys asked me, very politely, Mom, from next time may we please have the kind from the box? (Okay, so mine were a little lumpy).
Once I got over my smarting ego, that was just fine with me!

Anyway, this cauliflower curry is my mother's recipe--adapted a bit for my spend-least-time-in-the-kitchen lifestyle.
I added the measurements--my mother always said, "add a little of this," or, " put in a lot of that." I hope you'll enjoy.
I find cauliflowers kind of amazing. When I was a child, my grandfather, who used to live in a little village in India, would take me for a walk along some vegetable fields he owned. I still remember seeing the cauliflowers pushing out of their green sleeves like white fists.

Folks, please feel free to add YOUR favorite recipes to this blog. Of any ethnicity.

It would be especially fun to see recipes for dishes that are mentioned in my books.

Ingredients:
1 cauliflower head, cut into pieces
1 cup peas, fresh or frozen
1bell pepper, chopped (what we call capsicum in India--I use green or orange or red, whatever's available)
2 large tomatoes, chopped
1 onion chopped
1 inch garlic, grated
4 Tablesp. vegetable oil--you can use less, but I warn you it won't taste as good. My mother uses 6 T, which is probably a bit much but ends up very yummy (I use canola oil)
2 cloves garlic, chopped (this is optional)
1 tsp whole cumin
1 jalapeno or serrano pepper, what we call green chilies (more if you're feeling adventurous) If you want it hotter, you can chop it up. If not, leave it whole & remove before eating. My mother puts in 3 chilies. I use 2 big jalapenos, but I leave them whole because the boys don't like it too hot.
1/2 tsp turmeric powder
(1/2 tsp cumin powder
1/2 tsp coriander powder) this is optional, if you want a more spicy taste. I sometimes omit it.
salt to taste
my mother adds a 1/2 tsp of sugar, because in Bengal, where I come from, people like that extra touch of sweetness.
chopped coriander leaves (cilantro) for garnish, optional

In a large skillet or wok, heat the oil, add the whole cumin, turn the heat to medium. As soon as the cumin spatters, add the chopped garlic, then the onion. Let cook, stirring, until golden. Add the ginger & the green chilies. My mother adds the sugar now.
After 1 minute, add the bell pepper. Let cook 1 minute. Add the tomatoes, let cook until a little mashed (about 2 minutes). Add the turmeric, cumin and coriander powders. Let cook on low heat about 5 minutes. You should smell the fragrance.
Add the cauliflower. If the peas are fresh, add them now. Saute for a few minutes--I like the cauliflower to brown just a little--then add salt, turn to low, cover and let cook 6 or 7 minutes, or until cauliflower is a little soft.(Right around now, I get bored, so I use this time to do my bends, stretches & standing yoga postures)
If using frozen peas, add now. After that, uncover & cook so the liquid dries up. About 10 minutes, I'd guess. (More bend and stretch time).
As soon as the cauliflower is cooked enough, take it off the stove so it won't turn mushy. Put it in a serving dish. If you're going to reheat it in the microwave before serving, add the coriander leaf garnish only after it's been reheated.
Good with basmati rice, jasmine rice, brown rice (which I use--but not for parties because the more traditional eaters don't care for brown rice), basmati brown rice (a nice but pricey best-of-both-worlds option). Or naan or parathas.(My boys love naan & parathas--you can get some very nice frozen varieties in the Indian stores nowadays. NOT low-calorie, though!)
Add a dal or lentil dish on the side. And yogurt.
(I'm vegetarian, but you could add to your dinner a chicken dish).
End with mango ice cream, if you're feeling decadent. I have a really good recipe--it's so easy you won't believe it! Usually my younger son makes it for us. Let me know if you want it.

Blog: Amazing Things