Q: Tell us about yourself! (Age, where you live, about your family, your heritage...)

Monica: Well I am a gypsy! I think that will be evident to those who read the book, there are flavors from all the countries I have lived in! A true Delhi-ite by heart, I was born in Delhi, India raised in Bahrain and have now been in the states for about 12 years. I met my husband at school in the US. We have been married 9 ½ years and I have a energetic three-year-old son. I work full time as a senior product strategist for a human resources consulting firm in Falls Church, Virginia. I am 33.

Q: How did you first get interested in cooking?

Monica: Since I was a young child, I have always loved to cook. I think I inherited the passion from my grandparents and parents who are fabulous gourmet cooks

Q: Did you cook a lot as a child, or do you have a professional background as a chef?

Monica: I am not a professional chef by any stretch of the imagination, yet eating and entertaining have been a passion of mine as far back as I can remember. I have dabbled in catering, took courses and loved to entertain in large numbers. The focus has always been on fun, delicious and easy recipes.

Q: How did you first get the idea to write this book?

Monica: I started documenting recipes years ago, particularly ones that were easy on the waist and the wallet and had a taste to die for! These were in a binder that I presented to my sister at her wedding a few years ago. The same binder then underwent a transformation to become The Spice is Right.

Q: Tell us about the search for a publisher -- what you did, how long it took, etc. How long did it take for you to create the cookbook?

Monica: One day while browsing the net, I came across a publisher whose books I had always liked. I wrote to them and asked if they would be interested in a home cook's perspective on Indian cooking today and the rest as they say is history! We worked on the book for a little over a year, testing the recipes, having a nutritionist review them, working with an editor etc. The Gods were kind to me, the first publisher I approached took me on!

Q: Where can you find all the spices and seasonings you mention in your book?

Monica: The recipes have been tailored to easily available ingredients. You can find them at your local Indian Store, many local grocery stores are also starting to carry lines of ethnic spices. For some reason if you cannot find the ingredient locally, the book lists several online and mail order sources.

Q: What has response to the book been like?

Monica: Overwhelming! Most of the live book signings have sold out. The national media, The Washington Post, Boston Globe, Associated Press, have given it very favorable reviews.

Q: What are your favorite recipes in the book?

Monica: I would have to say that I love the Shrimp with Coconut Milk, the Rice Kheer and the Garam Masala and Sour Cream Chicken Bake.

Q: For a busy mom, what are some of the best recipes to try?

Monica: Well, since this was written by a busy mom for busy moms, I would say any one of them! One word of caution, the turkey takes time.

Q: What's a normal week's worth of meals in your home?

Monica: When I was working on the book, a friend said to me, all these menus are fine, but what do you eat on a Tuesday night? So the book does have a menu, Our Daily Bread. It provides a view into what my home looks like on a Tuesday night. We do eat out once a week, I have a soft spot for Boston Market!

Q: Do you always cook Indian? (What other foods do you like?)

Monica: We love to go out for Thai food, hands down one of my favorite cuisines. I love to cook Malaysian food and am in the process of learning how to cook real Italian! Would love some tips!

Q: What's next for you -- another book? Anything else you'd like to say?

Monica: I am working on another book. It focuses on my favorite time of the day, Chai or Tea time. The book is filled with fun-filled sweet and savory nibbles! Your readers can reach me at author@spiceisright.net with any questions.

Here are some of the recipes in The Spice is Right. You can also find more at Monica's web site at www.spiceisright.net.

Garam Masala and Sour Cream Chicken Bake
I created this recipe when I was pregnant. I had been craving a black pepper taste and chicken but I could not find anything that tasted right. Finally, after many trials, success!

Ingredients:
6 chicken thighs or drumsticks, skinned
1/4 cup / 60 mL lemon juice
2 tablespoons / 25 mL vegetable oil
2 1/2 teaspoons / 10 mL garam masala
1 large onion, thinly sliced
1/2 teaspoon / 2 mL turmeric
1/4 cup / 60 mL fat-free sour cream
Salt to taste
1/4 cup / 60 mL fat-free plain yogurt

Directions:
Preheat the oven to 350 degrees F / 180 degrees C. Cut shallow incisions in the chicken to help the spices sink in. In a large skillet over medium heat, heat the oil. Add the onions and sauté until light brown. Add the chicken and sauté, turning once, until the chicken is half cooked, about 8 minutes.

Meanwhile, in a bowl combine the sour cream, yogurt, lemon juice, garam masala, turmeric, and salt. Mix to a smooth paste. Add the chicken, turning to coat. Transfer coated chicken to a baking dish. Bake for 20 minutes or until cooked through.

Variations: If you find garam masala too pungent for your taste, you can use ground white pepper.

Tips: This dish does not freeze well because of the yogurt and sour cream. But it will keep in the fridge for a few days and makes delicious leftovers.

Prep time: 20 minutes.

Cooking time: 45 minutes.

Yield: 6 servings

Each Serving Provides: Calories: 141; Protein: 15 g; Carbohydrates: 4 g; Fat: 7 g

Lamb Kebabs
Ingredients:
1 cup / 250 mL hung fat-free
1 teaspoon / 5 mL chaat masala
Plain yogurt
1 teaspoon / 5 mL garam masala
2 tablespoons / 25 mL finely chopped fresh coriander
1 green chile, finely chopped
1 pound / 500 g cubed lamb
1 tablespoon / 15 mL lemon juice
2 teaspoons / 10 mL vegetable oil
1 tablespoon / 15 mL ginger garlic paste

Directions:
In a bowl stir together well the yogurt, coriander, lemon juice, ginger garlic paste, chaat masala, garam masala and green chile. Add the lamb, turning to coat. Marinate, covered and refrigerated, for about 2 hours. Preheat the grill. Thread the lamb onto skewers. Grill for 10 to 12 minutes or until lamb is tender, basting with the oil and turning occasionally to ensure even cooking. Remove lamb from skewers and serve hot with mint chutney.

Variations: This marinade is good with any white fish and with beef. Cooking Time: 20 minutes. Also, If you use wooden skewers, soak them in water for at least 45 minutes before you use them. Make sure you oil the grill before heating to ensure that the food does not stick. Prep Time: 10 minutes, plus 2 hours for marinating Each Serving Provides: Calories: 216; Protein: 26 g; Carbohydrates: 7 g; Fat: 9 g

Bird's Nest Salad
Ingredients:
1 clove garlic, minced
1 cup / 250 mL canned red kidney beans
1 jalapeño or green chile, minced drained and rinsed
3 tablespoons / 45 mL lemon juice
1 cup / 250 mL corn kernels, drained
2 tablespoons / 25 mL chopped and rinsed
Fresh coriander
1/4 cup / 60 mL bean sprouts
1/4 teaspoon / 1 mL ground cumin
1/4 cup / 60 mL diced red bell pepper
Salt and freshly ground black pepper to taste
1/4 teaspoon / 1 mL red chile powder
1 red onion, sliced
1 bunch lettuce leaves of your choice
1 cup / 250 mL canned chickpeas, drained and rinsed

Directions:
In a large bowl whisk together the garlic, jalapeño, lemon juice, coriander, cumin, salt and black pepper. Add the onion, chickpeas, kidney beans, corn, bean sprouts, bell pepper, and chile powder. Mix well. Arrange the lettuce leaves along the walls of a large glass bowl to form a bird’s nest. Gently spoon the salad mixture into the bird's nest, being careful not to disturb the lettuce. Serve at room temperature.

This is a perfect side to any sandwich on a hot summer afternoon. Variations: Add 1/4 cup / 60 mL fresh pomegranate seeds or 1/4 cup / 60 mL mandarin orange sections for wonderful flavor and delightful color. If you can't find fresh coriander, use fresh parsley instead. Dried coriander is not a substitute. If you do not like the idea of using raw sprouts, boil them for a few minutes and then add to the salad. Prep Time: 15 minutes. Cooking Time: 10 minutes

Each Serving Provides: Calories: 180; Protein: 8 g; Carbohydrates: 32 g; Fat: 2 g

Links, information and more for you

Rachael Ray 365: No Repeats (A 30-Minute Meal Cookbook)

About the author: Nancy Price is the co-owner and editor of ChefMom.com.