Vasanu : A Parsi Winter Fudge

We have these tiny saucers which are perfect to portion out Vasanu for a daily dose as long as the cool weather lasts.

My husband, AC is a true blue Parsi and on arrival of Nov which heralds the winter season he starts searching the cupboards for THE LIST and reciepts. The reciepts are from Motilal Masalawala the iconic specialist for ingredients shopping for Vasanu.

The orders are placed for the huge list of ingredients. Discussion are made on the phone with AD a chuddy buddy. It is a yearly ritual that these two Parsi boys have followed for more than 30yrs. They get together to make Vasanu.

Toasting all the ingredients in Chokhu or Shudh ghee  

Vasanu is a fudge made with this humongous list of ingredients. It is based on the principles of Unani and Ayurved. The ingredients that go into it are some warming spices, energy giving nuts and ghee. Our version of Vasanu is made from pure ghee no compromise on that and is rich in proportions of nuts. We like to slice dates into it to give a slight bite. The dominant taste of sonth or dry ginger is so pleasing to the winter affected throat while the slight crunch comes from fried goondar or edible gum.

Making the Chaasni or sugar syrup

Check check, yes its solidifying and setting. I want it scoopable says one, the other wants it cuttable. We stop at scoopable.

It was such fun to watch my husband being so enthusiastic about making Vasanu, for he is someone who does not even know how to boil an egg. On the actual day it was simply adorable to watch both AC and AD bustling around. The banter between them was hilarious and they behaved like school boys kicking each other in jest.

Finally dividing it between the two.

This year AC and me are planning to share with all who want. It tastes better when made in large quantities. So here's presenting Cooper's Vasanu. Tadah! 

Update: we stopped 🛑 taking orders after few years. 

Chasing Away Sinusitis With Ukala

It is that time of the year when you cuddle up in the rocking chair with Ukala and Sweet bread with a blanket on the knee and book in hand. The book has been replaced by the iPAD now but the warm fuzzy feeling is still derived from the Ukala. I think this wonderful drink is magic also due to the aroma therapy of the volatile oils from the spices.

It is the time of the year when your Sinuses play havoc. One nostril is blocked and the other is warm. I don't like sprays, sniffies and other sinus gear. What I like best is twice a day of this Ukala that makes you warm inside out. The blood rushes caused by the spicy heat from the Ukala gives you that fuzzy feeling you desire most in the cold winters. I like to hold my large cup in both my palms and move it across my forehead while it is still hot. Pure therapy, as I sip on my Ukala the slightly thickened milk slides down my tongue and the heat from the spice hits my throat. The brain senses the nice smoothness and brightens the mood. I have never been a milk lover but this Ukala is an excuse to enjoy it once in a while. The Tryptophan is strong enough to make me doze off peacefully when had just before bedtime.

Ingredients  

Ukala Masala

3 tablespoons Black Pepper Corns

1 tablespoon Cardamom pods

2 tablespoons Jyeshtha Madh/ Mulathi powder

1 tablespoon Cloves

2 sticks Cinnamon

In a mortar and pestle powder all the ingredients. Store it in a jar in a dry place. Use 1/4 or 1/2 teaspoon of this Masala for your Ukala.

Note: If you do not like fresh ginger or cannot avail it you can include 2 tablespoons of dry ginger powder in this masala, mix well and store.

I use fresh ginger most times so add it to the boiling milk.

300 ml Milk (I like to use Goodlife since it is thicker than other brands)

1/4 teaspoon of the Ukala Masala

1/4 teaspoon Dry Ginger powder
OR 1/4 inch Fresh Ginger

 2 teaspoons of honey

In a clean pot boil Milk and this Ukala Masala, till your milk gets a little thick or gets a faint pinkish tinge. Boil it down to 200ml. Strain, pour into your favorite cup, add honey and mix well. Enjoy the fragrant warm sip.

Many of my friends have come to Blr. for work from warmer places of their birth and the cold here puts them down. Nimmy, Pinka, Jyoti and Aditya this post is for you. Say Cheers with Ukala! 

Tip: This same masala can be used to make a spice tea when boiled with water. To get your strong Masala Chai just add the tea leaves along with this Masala to hot boiling water, brew to your taste and add a splash of milk for the perfect cup.

Mogri nu Shaak

I would attribute my families love for trying new vegetables to our neighborhood Bora Bazaar in Fort, Mumbai as much as to our neighbors, the Rajputs.

Mogri was introduced to us by Kaki, on one of those days when the fresh vegetables were brought in Kavads by the Vasaikars. This was 25yrs ago. It is a rarity to see those scenes now in the midst of Mumbai. My Mom came home with a huge mound of beans. She was so excited and told us that they were not tender Farasbi/ French beans but Radish pods! Radish Pods we gasped! Had anyone seen Radish pods! 

I felt the same excitement and it was the same scene flash forward 25 yrs, in Total Mall, Blr. Me and Seema had lunch there and were shopping for green groceries. We spotted this really tender mound of beans. Both of us fascinated by its freshness and tenderness. On reading the name plate which said "Mungori" I almost exclaimed to her that these were indeed Mogri in Gujarati!

I picked carefully a 1/4 kg and stocked it up for a weekend meal. This recipe I am sharing here is my own though I did research for it on the net and found these two.

Mogri @Healthy Indian Recipes 

Moongre ki subzi @ A Mad Tea Party

I decided to do it my own way. Taking a clue from Anitha I decided to make it less oogra. I like new flavors but not strong ones. I was playing safe as I had no memory of the taste from the past.

So here is my intuitive twist. I just read that old comment on that post and may be Anita might find this twist a way to lure that anti oogra camp and actually win them over. 

Ingredients

1/4 kg Mogri

1/4 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/4 teaspoon turmeric powder

1 small potato

1 tablespoon roasted peanut powder

2 teaspoons grated dry coconut

1/2 teaspoon Kanda Lasun Masala(Buy it here)

handful of chopped cilantro

1 tablespoon oil

Heat oil in the wok. Add cumin and mustard seeds. Just as they crackle add the broken and  washed Mogri. The pungency of the Mogri will hit your nose. Then grate the small potato into nice shreds to compliment the beans and add to the wok. Add the Kanda Lasun chatni, turmeric powder. Cover and cook for a while. Sprinkle the salt and cover. Let it cook in the juices. The color of the beans gets denser on cooking. Once half done add the peanut powder and grate the dry coconut over it, about 2 teaspoons. Stir and mix. Let the Shaak cook for another 5 mins till the potato is cooked. Now mix in the cilantro. Switch of the heat. 

Meanwhile roll out thin rotlis and puff them up to perfection on the open flame. Serve hot with Mogri nu Shaak. I bet you are going to love it for its fresh flavors. What does it taste like? The texture is like mature spring onions, sharp taste yet masked a lot by the spicing and potato. The potato shreds go so well with the broken pods. My proportions are light but if you prefer more spice then up the amount of Kanda lasun chatni, we don't have a stomach for it.

This weekend I am experimenting with new ingredients and I am excited about sharing here, keep a watch. Happy weekend!

Nellikayi Chitranna

Nellikayi Chitranna a wellness shot for the season

Amlaki/ Amla/ Avala/ Nellikayi/ Indian Gooseberry  is that potent fruit that is revered in Ayurved, that can be used for general wellness and also to cure many health problems. Incase you already know go ahead and try this recipe. If you don't loose your ignorance here.

source: http://www.tropicalfruitandveg.co.uk

I hate to go to the doctors and for small ailments I never do take treatment. Allopathy for me is a need only for acute illnesses and overnight cures. For chronic ailments my choice is Homeopathy and for wellness it is our own Ayurved and all allied sciences and therapies. I owe no loyalty to any single pathy. I choose the one most needed depending on the ailment, symptom and timeline I want it cured.

I am fortunate that I know my body pretty well and have been fortunate that my response to my body is careful and quick and have not gone to a doctor in years for treatment except for a recent full body check up. Also I do not trust doctors easily. In Blr I don't have a doctor at all, I have been here long enough and have been able to maintain my health purely on my observation of the reactions of my body and curing the  symptoms myself with a little knowledge of homeopathy that I have. 

Nellikayi Chitranna is a recipe for wellness especially for the winters. My way of making this special rice with Amla is using it raw. Raw is always better though Amla retains its goodness on cooking and preservations too. In Mumbai we either ate raw Amla or as supari or sometimes as a sherbet. Its only after coming to Blr I learnt you could include it in your cooking. So instead of popping pills for fever, cold and stuff that accompanies the cold season I have started making it a habit to make Nellikayi Chitranna once a week at our home. 

Ingredients

0.5 cup grated Amla

1 teaspoon urad dal

0.5 teaspoon mustard seeds

few curry leaves

1 teaspoon mashed ginger

2 green chilies or more

handful of cilantro

1 table spoon oil

1 cup raw rice

0.25 teaspoon turmeric

1 teaspoon ghee

salt to taste

First in a pressure cooker put the rice and wash it well. Now add the turmeric powder, salt and ghee, top up with 2.5 cups water . Close the lid and cook for 2 whistles. Let is cool. Pour out the rice into a big bowl and fluff it up with a fork. 

Then prepare the ogarane/ phodni/ tadka. In a tadka bowl heat the oil, fry the urad dal till golden, splutter the mustard seeds, add the curry leaves, green chili and ginger, finally add the grated gooseberry. Stir once and immediately pour this over the rice. Garnish with chopped cilantro. Mix well with a fork.

Serve it immediately or enjoy it later. It still tastes amazing. This raw grated Amla imparts it flavor, slightly bitter  at the tip of the tongue but a delayed sweet flavor in the back of your mouth is what the rice is all about. Enjoy and stay healthy with Nellikayi Chitranna or Gooseberry Fluffy rice if translated!