Mughal Samosa

Mughal Samosa or Sweet Mava Samosa remind me of just one person, Pavshi Aaji!

A unique name and a strong persona is what I associate with her. I feel proud that I am from a community that gave women the freedom to earn their living and make choices freely. How certain foods are associated with a certain community that our world loves to hate were bought as treats for us by Pavshi Aaji.

She was one of my Grandfather's cousin, a Bazaarwali as in working women of today. She sold fish at the Crawford market, had prestigious clients. She sold the best fish, her credentials of being an excellent haggler, a sweet talker with the customer yet a tough women with anyone trying to cross her path. If you are familiar with the attire of the Koli women then you have seen a pallu spread across the midriff like an apron. It is called the OTi. This acts as a safe for tucking in the day's earning, paan pouch and many times treats.

When I was still a toddler, every evening I'd wait for Pavshi Aaji to come home with a treat tucked in her OTi. I would smell the ghee laden sweet Mava samosas and fondle her OTi, saying "A Aaji, de na ga, I know you have Mughal samosa in there". She would lovingly open the newspaper wrapped pudi (packet). This would be followed by my Dad's comment, "Don't get these Mughal things for my daughter." As if eating these sweet treats would cause an irreversible chemical change in me. Then she would hand me out one and say " Akha kha" (eat whole) then she would break the other Mughal samosa and give half to my Mothi Aaji and they would sit down to an after work chat with tea cups, as they discussed the profits made in the day.

I would cuddle up to Mothi Aaji and listen. These women were powerful and unabashed about weilding it.

My Dad's fave story of Pavshi Aaji is of they returning home from VT by BEST bus at peak time and being caught by the TC for not buying a ticket. My Dad then a young lad felt embarassed yet Pavshi Aaji fought with the TC that it was not her fault if the conductor did not reach her till she reached Colaba and so they could not buy the tickets. This lady being the women she was realized the she was not able to convince the TC did not accept her mistake. When she was asked to furnish her address, so that he could send her a notice for fine, she gave an incorrect address and escaped. Gosh! after that day my Dad sweared never to commute with her.

When I read about IFR: Memories and Manisha nudging us to pull out recipes from our memories, I smelt the Mughal samosas in the air out of nowhere. I had not had them after Pavshi Aaji died that was 2 decades ago. She died of heart attack at the age of 60 plus, she was a Bazaarwali till the end so we got the samosa till the end.

This recipe is out of those sweet memories and of living in a tiny house in Colaba, those doors were open to all inspite of the space constraint. The memories of working Koli women like Mothi Aaji, Janai Aaji, Gomai Aaji sharing laughter and gossip and the end of a long working day. It was such a pleasure to watch them some munching on snacks other rubbing Masheri (tobacco tooth powder) in their teeth before they retired to their waiting domestic chores, while I took mouthfuls from the Mughal Samosa.

Here is the recipe for you guys, I can do only this much and wish I could pass on the you those smells and tales of that era.

Traditionally these are regular sized samosas however since we have become a weight concious lot I have made them cocktail sized. I tried them with a really small amount of ingredients as it is a recipe strictly out of memories of the taste.


Ingredients

For the cover:

1 cup refined flour/ Maida
1/4 cup ghee
salt to taste
water for kneading


Rub in the ghee and then add water, enough to make a smooth dough. Let it rest.

Meanwhile prepare the sugar syrup and Mava.

For the stuffing:

1 cup mava (about 1/4 kg)
1/2 cup mixed nuts and raisins
1 teaspoon ghee
1/4 cup powdered sugar
4-5 cardamons powdered
1 small piece cinnamon powdered

Heat the ghee and fry mava till golden, add nuts and raisins and powdered sugar. Mix well. spice up the mix with cardamom and cinnamon powders. Save.

For the sugar syrup

1 cup sugar
3 table spoons water

Boil together to get a sticky syrup. Skim off the impurities. Keep aside.

For frying

Ghee

Shaping the samosa

Now pinch off small balls of dough. Roll out into a puri. Cut with knife into halves. Make a cone with minimum overlap and fill a small amount of stuffing in the cone as you cup it in the hand. Seal the open ends by applying a little water. Ensure this is done well as you don't wanted molten mava and sugar to ooze out and spoil the frying medium.

Deep fry in ghee. Make them crisp and golden. Drain on a mesh.

Once all are fried pour the sugar syrup over the fried samosas.

These are a little too sweet even for a a sweet lover but there is no other way of recreating the same taste. I tried my hand at the taste though I wish to go back into that time again and know it is not possible.

These samosas are available in and around Crawford market area in Mumbai, for those of you who are adventurous enough to track the original thing down.

Update from Mumbai...

We are celebrating my brother and SIL's first Deepavali after marriage and it is a family reunion time. Chimi is as happy as me to be here with family.

I'll be busy breaking my head over what to buy for The Punarvasu's BD. No God's idols. No sports gear. It has to be something for the work desk as that's where most of the time is spent. How about a frame for the little gal's picture which is currently pinned on the soft board?

Wishing you a very Happy Deepavali!

Lets Go Home & Other Long Stories

No No don't sue me for copyright infringement! I have taken care to call this post 'Lets go home and other LONG~~ STORIES' :) (Have you heard of Lets go home and other stories? It is a good read for school going kids)

I have been away for a while from this blog with no mood to blog. There was nothing interesting happening in my life that I could blog about. Then may be this post is for those of you my loved readers who want to know what I was upto all these days and for some nosy ones who think I am a tight mouth in real life and they don't succeed in getting stuff out of me. They come here to read about the juicy bits in my life! I wonder how people find my life so juicy... it is a boring life if you ask me...or may be I glamorize it a bit over here.

Anyways... There I am toggling between topics. You don't come here to read focused stuff do you? I am like this only.

While the rest of the bloggers were busy participating in the Heirloom Click , some bringing back memories through age old recipes, some others joining The Annual Mad tea party. I had my hands full with life, routine things most times. Except two weeks ago...

We got Chimi spayed. Nupur had made me think deeper. I was convinced about the benefits though I had my concerns about Chimi's health after spaying. I was torn by my own thoughts. I wanted to see her having babies badly so. Yet I did what I had to. Got her spayed.

She was low for a day due to the anaesthesia but recovered fast n quick. I was with her till they shaved her and prepared her for surgery. Then waited out till every thing was done. Dr. Yathiraj, Dean of Hebbal Vetenary Hospital and his able nephew Dr. Govindraj did the surgery. I was happy she got the best doctors for this. They showed us her organs after the surgery it made me feel guilty. Its almost couple of months now "The Lakeside Vetenary Clinic" has been a fun place to meet up with friends for Chimi and us too. To watch every dog that walked in and see that each one of them had individual charachter. My Chimi gal is an absolute lady. No rowdiness and no much going bonkers over all the boyfriends hanging their tongue out ;)

I think she looked sexy in the multi-tie bandage as she sashayed around the house like a model in a sarong on the beach with a bit of a swagger from the anaesthesia. Atleast for a day she got full attention from Dad. He wanted her to recover fast :)

The next day on, Chimi was her usual self. We were visited by a tiger moth. Chimi was fascinated by it and its fluttering scared her a bit.

Coming back to the topic of Heirlooms rather non heirlooms. On the suggestion of a friend I bought a roti maker, what a big mistake! it makes the worst rotis I have ever tasted. Atleast you, my readers don't make that mistake.

I now try to make parathas with it which are decent is all I can say. In the picture you see an attempt at Naans.

On the note of memories. I have memories and a recipe to share about Mughal samosas. Go figure out if you don't know what they are. Else drool at the pictures and come back later to read about them. You don't see the dark spots do you? Ignore them if you do.

I'm not promising to come back soon or may be I will, don't know but I am singing "Lets go home" right now.

Take care all you people till then.

Navalkol Peanut Curry

Sometime ago I saw the Tinda in peanut curry on Vinaya's Mom's shared pictures. I was curious what it was? That inspired me to try this combo of Navalkol and Peanuts.

The addition of peanuts mask the smell of Navalkol well, a requirement for me. I don't enjoy the smell of Navalkol.

It is a simple to make curry that goes well with chapati and roti. I would not recommend it with rice Or just may be you might like it.

Ingredients

2 bulbs Navalkol halved and sliced
1/4 cup peanut powder
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
2 teaspoon oil.
salt to taste
1/2 teaspoon sugar
1 tablespoon kokum extract.

Heat oil and give the tadka of mustard seeds and cumin seeds. Add the sliced Navalkol and fry a bit. Add in the peanut powder and top up with water. Add the spice powders and give it a stir.

Boil till Navalkol is cooked and soft. It holds itself well in the curry. After it is cooked completely add kokum extract, salt and sugar and bring to a rolling boil. Put off the heat and serve after 10 mins, this allows the blending of the flavours.

You can make this in a Pressure cooker too to save time.

Congratulations Dr. Narendra Jadhav!

This post is to congratulate Dr. Narendra Jadhav (Educationist) for receiving the Rajiv Gandhi award this year.

Smt. Sonia Gandhi on their site about the award says:

"These awards have recognised and honoured those who are working for causes that were specially close to Rajiv's Heart. Their dedication and commitment which have contributed richly to betterment of our society and the progress and development of our nation, is a fitting tribute and homage to Rajiv's Memory."

Dr. Narendra Jadhav is someone I have been following on TV. The first time I heard him was in a discussion on economy in India along with a panel of experts way back in the late 80's. I admired the way he spoke. In one interview he was talking about this father and the upcoming release of the book "Aamcha Baap and Amhi". This story touches the hearts of not just the dalits but all underpriviledge people. It is the story of a winner against all odds.

Most of our parents who came from small towns to the big city Mumbai and achieved success will have a similar story. Dr. Narendra Jadhav's story relates how education changed the life of their family and he is admired not just for achiveing success but being the best.

On Friday my schoolmate Shalaka smsed me to watch Rajiv Gandhi awards on the weekend as her uncle was one of the winners. Only then it struck me that I never knew they were related.

This post is also for her, Dr. Narendra's elder brother and Shalaka's father, Mr. J D Jadhav was no less an achiever. He went on to be the Municipal Commissioner of Mumbai in 1995 before his retirement.

This family has not forgotten their roots. They have achieved very well. Even Shalaka's generation has done very well for themselves. It always comes up in our discussions, a motto we learnt from our parents and school and continue to live by "It does not matter who your father is".

It did not matter that Shalaka's grandfather was a worker in Bombay Port Trust. It did not matter that my grandfather was a fisherman. Our fathers achieved irrespective of their backgrounds. In turn they made sure their own children were given a perfectly normal middle class upbringing outside the shadows of their power while giving us a protected life different from their own.

My Sashtanga Namaskar to all those people who rise high irrespective of their backgrounds!

Watch here

Dr. Jadhav at University of Pune during Farewell ceremony - 13th June 2009

Also here is an interview done by CISCO.

Happy Onam!

May this Onam bring a change in life that you desire so much!

Omkar Dadarkar : Natya Sangeet Inheritance

When I was young my parents would take me to Sangeet Nataks at Sahitya Sangha. They inculcated in me the appreciation for Natya Sangeet.

At home Uncle MJ was a fabulous singer with the gift of a luxurious voice. He was trained at the prestigious The Goa Hindu Association's Music academy. So though I never learnt music I learnt to appreciate good music.

At the age I admired Omkar Dadarkar. He had a captivating voice and a gifted child he was what with an Aunt like Manik Verma and parents like Shrikanth and Shubhada Dadarkar who are dedicated to Marathi Natya Sangeet.

Sharing here a video of Omkar I chanced upon. It is after a long gap I am listening to him and a child he is no more. He has matured to a complete magical singer you will note after being a scholar at the elite Gurukul in ITC Sangeet Research Academy. I am wishing I get to hear him live soon.



Also listen to these rare natya geet sung my none other than Dinanath Mangeshkar.

• Chandrika hi janu
• Marma Bandhatali Thev Hi

Bharli Keli

Bharli Keli for Naivedhya today

Ganapati has arrived at my home in Thal. It is Sapna & Sumeet's first Ganeshotsav after marriage. I wanted to go home for Ganapati but with just 4 days leave on hand it would be a rushed trip. So I dropped the idea. This morning I spoke to Sapna, she was giggling that the guys were impatient for breakfast and already pulling out the butter (not maska) packet.

She was going to make modak with help from Savitri Aatya. I am not motivated enough to do that here in Blr. I chose to make Bharli Keli instead.

On another note, I am confused about a milestone in Chimi's life, should I be celebrating or not? She is now in heat. I noticed a spot on the floor yesterday. I have been observing that my baby was growing. She has hair now on the belly too. I have been telling myself she is all grown now and it might happen any moment and there it was. I noticed her first drip as I was at home. Good it started when I was around. Dad would have hated it if I were not there.

It has made me think all day. Gulabi will be a big girl soon too. How will her Papa handle it? He says many times, when he looks at her he puts all other thoughts aside. She is his top priority. Ought to be.

The dogs are chasing my Chimi gal. I feel good that she will soon be ready to procreate. Do I want litters? Will I be able to take care of them? With Dad being intolerant with the scene I am pondering. He is suggesting spaying already.

Well I still think I am in a celebratory mood, after all my Chimi is adult now at age 7 months.

So we celebrate the dual event with this very traditional sweet.

Ingredients

12 Rajeli Keli or Velchi Keli (or any small sized Banana)
1 cup grated coconut
1/2 cup sugar
1 tablespoon sesame seeds
1/4 cup raisins
2 cardamoms
1 tablespoon ghee
Powdered nuts for garnish

Prepare the stuffing by mixing together the grated coconut, sugar, sesame seeds and raisins.

Peel the bananas. Traditionally the long Rajeli or Velachi Keli the small sized banana are used. Velachi variety id which are just finger sized. In case using bigger Rajeli banana or the green skinned ones cut them into about 3 inch long pieces.

Slit the banana by cutting in a cross at one end and leaving one end intact. Just like you do for Vangyacha Bharit. Stuff the coconut mix.

Heat a frying pan. Add a generous tablespoon of Ghee. Line up in the pan all the stuffed bananas.. Fry on slow till the sugar caramelizes the banana. Turn over delicately and let them brown.

Plate the fried stuffed bananas. The garnish here is not traditional just something I like to do. Powder the cardamoms along with mixed nuts, cashew, almonds, pista etc. Sprinkle over the plated stuffed banana.

I love it when still warm.

Capsicum and Potato in a Foil

It is not a roast. It is not grilled. It is steaming in a foil!

I love steaming idlis, vadis, dhoklas etc. It is traditional. But the steaming done in its own juices tastes completely divine. Here is steaming in a foil.

I love veggies steamed this way. My favorite in this style is a very continental tasting packet of Capsicum and Potatoes.

Many years ago when I was still selling water treatment plants for a small company and food was shared at our work desks with colleagues one would rather forget about. This recipe brings back those memories.

This guy opened a leaky packet of Aluminium foil that smelt divine. I instantly picked up the potato chips and capsicum pieces and nibbled at the delicately flavored veggies. Enumerating the recipe here...

Ingredients

2 capsicums
1 potato
1/4 teaspoon coriander powder
1/4 teaspoon red chili powder
salt to taste
a drizzle of olive oil

Spread out an aluminium foil large enough to hold the veggies. Cut the potatoes into chips and capsicum into bite sized pieces. Heap them in the center of the foil. Sprinkle the spice powders, salt and finally drizzle with olive oil. Fold the foil at the edges to get a nice packet as show nhere below.

Put a frying pan on heat. Place the packet in it and cook on both sides for about 10 mins. Then place the packet carefully on direct heat. In both the methods the steaming is done in the juices oozing from the veggies as they cook. The direct heat makes them smoky. Be careful while turning over the packet as it might tear open. Cook from both sides.

Transfer the foil packet into a serving bowl. Insert a knife into the packet to let out steam. So that it does not scald your hand when you open it.

This technique of steaming reminds me of Popti a method of cooking bean pods in earthenware. More about it when I try it out at home. Humm.. but where do I get the wood fire?

Sitaphal Basundi for Nagapanchami

On Nagapanchami Day my new SIL, Sapna called to ask me how to celebrate it. That took me back to my childhood when Mom and Dad argued about the relevance of this festival. I remember that most festivals for us meant Mom churning out yummy dishes that's all.

So that is what I told Sapna too. If you are able to find a snake and give it milk fine else just make some yummy food and the guys at home will be happy. I did just that here in Blr.

Last time when I was in Mumbai I had tasted the Sitaphal Basundi and I flipped instantly. This was an occassion for milk based sweets so it had to be made at home.

Sitaphal is Indian for custard apple for those who don't know. A berry so rich and creamy that it is ticked off by dietitians. If they read what I made here they might cringe. A double dose of creaminess. The Basundi and the custard apple, pure indulgence of the serious kind.

You will need:

Ingredients

2 Extra ripe Custard apples/ Sitaphal
1 litre of milk
1 cup sugar

Step 1: Make the basundi.
Boil and reduce the 1 litre of milk with sugar added, till you get a creamy thickness that coats the spoon. I reduced to 1/4 litre. Stop there. Cool completely. Chill for 2 hrs.

Step 2: Clean the Custard apples and deseed.
Use only extra ripe custard apples for this recipe. It lends the fragrance and the rich creamy texture to the desert. Carefully remove the thick skin to leave you with a white ball. Now first wash your hands and under-nails diligently as you will be handling the pulp. Then in a bowl take the custard apples and whip vigorously to separate the seeds from the pulp. Do not use a electrical equipment as it might break the seeds. With your fingers pick out all the seeds. Mash the pulp a bit but mostly leave the segments in place.

Step 3:
Mix together the Basundi and the Custard apple pulp. The segments impart a certain lusciousness so leave them in just like that, do not puree. Always add the fruit just before serving to enjoy the fresh fragrance. Chilling destroys it. When I use fruits as flavorings I avoid use of fragrant spices like cardamom, cinnamon or nutmeg that are so common to Indian deserts.

Serve in small bowls for it has to be enjoyed in limits.

All white is not an impressive color for a desert to be posted on a blog. Yet try a spoonful and you will swoon.

Lalbaugh Flower Festival

This flower festival is hosted for a week before the 15th August every year on occasion of the Independence day.
1

Enter Lalbaugh from the Main gate

The sweet smelling rose garden

Head for the glasshouseFlowery animals, is it a rabbit? or a stag?

The center piece, a mermaid surrounded by rosy fish and teddy bears!


The flower show a reason for a mela

Different species of coconuts

The American hybrid rabbits

Orchids

Toys from Channapatna

The beautiful grill work

The pretty roof of the glass house with wind cock

To complete the experience a bubble maker attracting the kids...

Ovarian Carcinoma and my family

It snatched my Aai from me on 14th July 1994.

It has taken me 15 years to write about it so that it can benefit some one. This is not a medical advice. It is just my experience and observation of my Aai go through it. Only the person who goes through it can actually tell you what it truly is.

Around May 1993 my mother was suffering bad oral health. She had no vices at all. So it was my Dad's conclusion that it was due to poor maintenance. My Dad is a honorary Yoga Therapist since the late 60s so he understands physiology.

She developed mouth ulcers which became incurable. Nothing helped. She was seeing the general practitioner all the time. The ulcers would subside for a while and then just return.

Aai complained of hardness under the diaphragm. The general practitioner could not figure out why? She went to the gynecologist, she had increased flow and clotty discharges still the doctor did not suggest a pelvic scan.

Meanwhile she was loosing weight. She was wide at the waist, we blamed it on heredity and form, she was a person with the right weight.

None of us dream that a disease is taking root in our body as long as we are able to move around and be independent. It is wrong to have this mind set. Do see a good doctor if you have the slightest doubt.

Then in May 1994. She had lost more weight and was eating lesser. She had an active life though, discharging all responsibilities to the best of her ability. I was having exams at the time so she decided to go on her own to Thal. She wanted to attend the weddings there.

Then in June 94 she called up complaining of severe pain in the abdomen. We thought it was indigestion. She said it was unbearable and was returning to Mumbai with her aunt as she would not be able to manage traveling on her own.

She came home in the afternoon and my Dad took her to Dr. Koli, Sion. He immediately told my Dad that her condition was critical. It was not indigestion. It was ascitic fluid accumulation that was giving her discomfort. Dr. Koli diagnosed correctly and guided us to meet Dr. Sushma at Joy Hospital near Chembur Station.

Dr. Sushma counselled me and Dad and told us to get some pelvic scans, blood tests and a hoard of other test done for my mother. She then advised that my mother had very less time left. She told us not to spend on her treatment and not to put her through this ordeal, instead to give her a peaceful life.

I was furious. How much time Doc I asked? She said max 6 months. That is a lot I said and both me and Dad decide she go ahead with whatever need to be done.

I went to collect the reports the next day or so. It read Ovarian Carcinoma. I was doing my PG then. I was not uneducated. So when I read it I understood. I had lot of anger piling up. Why none of the medical practioners were able to help us before this. It was 3rd stage, incurable. The ovaries had already turned ascitic. They did not give any symptoms that they were affected. It is not a uterus that will discharge to show that there is a problem there.

I remember a Bengali doctor who was brought in to consult. Counselling me that the ovary is the most beautiful organ in a woman's body but very dormant. It never gives any symptoms and it easily turns ascitic.

Dr. Sushma operated my mother with the help of Dr. Irani from Tata Memorial. The operation was done in Joy Hospital itself. It was a two hour long operation.

After the operation my mother was in hospital for about a week. There was a huge tapping in the abdomen that collected the amniotic fluid for 3 days. Even the slightest movement caused pain. Later She was in a stage when pain only brings in silence and blankness. She was not in coma thank GOD!

I would go to bathe her and then go to work. I was an intern at a small company in Thane then. I never told them my problem. Made sure my research work completed on time. Went to the hospital in the evening and spent time with Aai.

I would read the newspaper to her. Then brief her on my day. She would ask, "Tula traas hoto naa? I'd assure her that till I was there no one else would touch her, I would not let anyone.

Then we got her home. For 25 days we would not be able to start chemotherapy. Then on 14th July 94 we took her to the hospital. My Dad went to Parel to get the chemotherapy injection that was available only near Tata Memorial. He came back at 1pm. A junior doctor administered it to her at 2pm. We were told that she might vomit atleast a 100 times as a reaction to it.

Not a single vomit. We had prepared her for it so she also was asking how come no reaction. Then at 6 pm while I was chatting with her she felt uneasy. She asked me to open the window. I saw her teeth jam and she hiccuped twice and head fell back. She was not able to breath. In that situation I was telling her to chant Ram Naam. I knew doctors would not be able to help any more. Yet I screamed for help. Got the doctors, called for the oxygen cylinder. The staff was trying to revive her breathing. They asked me to leave the room and I could see her lifeless body there and doctors administering electrical shocks. They could not find the pulse even in her ankles. Meanwhile I called up at home. My Dad had just reached home and was having tea. I told him I don't think the doctors can save her. He came back to the hospital. He was calm and composed. I told him she was gone.

I did not cry at all. Just gathered all her stuff and got her body checked. I told Dad I would suggest that the body be donated to Sion Medical College. Aai had lived for others and that would be the best then for us to do. She had not pledged her body, at 44 yrs you don't think you are going to die. We had not told her she had Ovarian Carcinoma. She wondered why her symptoms were like TB as she had ascitis.

We got only 25 days. The doctors did whatever they could. She had been through 18 blood transfusions. The end was in a major heart attack. Doctors blame it on the high no. of blood transfusions. It does shock the heart. What could have saved her was an open heart surgery on the spot but the hospitals are never prepared for such crisis surgeries.

After her...

Dr. Sushma and Dr. Irani both advised that since I was at risk I should get a checkup done every 5 years. I was young and keeping a check is the means to nip trouble in the bud is what they said. So far I am healthy with no major trouble.

Got to keep a check as this is a silent intruder.

Lipsmacking Banana Curry

I love the banana stir fry, Kachya Kelyachi Bhaaji.

Yet on this day I wanted something more complex. My need was for a gravy to dunk in the chapati as well a curry that feels good to mix with rice even before it is in the mouth. The tactile as well as the oral sensations had to be satisfied.

Let me tell you this is an original recipe. I am not sure if the ayurvedic principals are taken care of here, probably not but then our food no longer is strict in those criteria. Don't ask me questions on the chemistry and the physiological effect yet stay warned that if you don't try this one you are missing something for sure.

I use...

Ingredients

2 raw bananas peeled and diced
2 teaspoons oil
1/4 teaspoon asafoetida
1/2 teaspoon mustard seeds
2 teaspoons heaped sambhar masala powder
2 cups milk
1 tablespoon Kokum extract
2 inch piece of jaggery
salt to taste

Heat the oil. Splutter the mustard seeds. As the crackle add the asafoetida. Dunk in the diced banana. Add water and cook till soft.

Now add the sambhar powder stir once. Pour the milk. Let it boil for couple of mins. Here now is the time to add Kokum extract or what we call agal in Marathi.

Incase you don't have Kokum agal use kokum sarbat but skip the jaggery as it would already have sugar.

Keep stiring to avoid curdling of milk. Simmer for 5 mins with jaggery and salt, the final addition. The curry thickens as it simmers.

It is one lipsmacking curry. Enjoy!

Fresh Peanut Rice

I am going ga ga over the heaps of fresh peanuts that I am seeing everywhere in the market. I am the type of a person who hates to talk to the vendors. I like the superstores where I can go and pick up my stuff, pay and walk out. I hate the haggling with grocers, green or brown.

The peanut heaps on this cart which I eyed as I stepped down from the bus broke that myth about me. I went up to woman and asked her how much. As it always happens. She waived her hands in the air signalling 10 Rs per sher while she mouthed "hathu" in Kannada. Give me two and top it up a little I told her.

With my transparent plastic bag of peanuts I walked home happy as a kid. I knew what I wanted to make. This peanut rice and Shengdana Batata Bhaaji ofcourse!


I have followed a simple ghee rice recipe for it to retain the unadulterated flavors of fresh shelled peanuts.

Ingredients

1 cup any fragrant rice
1 cup shelled fresh peanuts
7-8 cloves
2 big cardamoms
2 small cardamoms
2 sticks cinnamon
3-4 crushed green chilies
1 tablespoon ghee
salt to taste

Wash and drain the rice. Use a fragrant rice for this recipe. The flavors are simple and fragrant rice enhances the taste. I use Basmati or Ambe Mohor for it.

Let me tell you a secret. Right now I am using broken Basmati for everyday use that I bought from Mumbai for a deal. I got 10kgs of it! Thanks Charu for showing me this trick.

Heat the ghee in the pressure cooker. Make the tadka with cloves, big cardamoms, small cardamoms, cinnamon and finally crushed green chilies. One following the other. Don't forget the salt, I am telling you as I always do.

Now is the time to add the washed and drained rice. Add the peanuts and stir once to mix. Top up with twice the amount of water. Close the lid of the pressure cooker and allow 2 whistles. Put off the heat, cool and then open after steam subsides. Lightly mix the rice so it is fluffed up. Remove to a serving plate.

If you wish you can add some sprinkles. I wanted to keep it simple.

I paired up the Fresh peanut rice with Lal Dal. It was a perfect antidote for a hassled week day.

Shengdana Batata Bhaaji

Shravan Maasi Harsha Manisi... is a poem that we sing like a song. It celebrates the rains which after the initial pouring has now turned to showers in the sunny day. These create rainbows that lift the spirits.

In Maharashtra as the rainy season is just for 4 months and is pretty heavy especially in the Konkan region, this is the time for fasting. Eating less or Fasting is what is done this time of the year that we call Chaturmaas. However there are delicacies that are made and the whole aim of Upvas is thrown out of the window. Well though that is very cliched, I am not complaining at all. One such Shravan recipe I simply love~~~ is Shengdana Batata Bhaaji.

Simple to make. Yet so good. The potato marries the fresh shelled peanuts with just the right amount of spice from the green chilies. The cumin seasoning with ghee imparts a fragrance that associates it immediately to the divine.

A hot plate of Shengdana Batata Bhaaji, a squeeze of lemon and a bowl of curd and you will keep promising your favorite God that you will fast more no. of times.

This bhaaji is never garnished with cilantro though you might want to do it to add color. Hey but hold it. Cilantro is out of boundaries during fasting.

You want to give it a try then here is the recipe.

Ingredients

1/4 kg Boiled potatoes
1/2 cup shelled fresh peanuts
2 green chilies
1/2 teaspoon cumin
2 teaspoon ghee
salt to taste
a pinch of sugar

Peel and dice the boiled potatoes.

In a wok heat the ghee to smoking point. Add the cumin and before it burns be quick to add the chopped green chilies. Follow in with diced potatoes and fresh shelled peanuts. Stir well and cover and cook for 5 mins. Add the salt and sugar and stir. Cook for another 2-3 mins and you are ready to serve it.

Never use dried peanuts for this recipe. It is all about fresh shelled peanuts in this recipe. Biting into well cooked peanuts and just right cooked potatoes is bliss. I can gorge on entire platefuls.

This is again one of my Aai's recipes that I flip on. This month is when I lost her and it is also the month of a mother n daughter's birthdays. It is in her memory this recipe is posted here today.

"While I don't want to pull back your spirits to the world that you have left, I am still in those bonds that you brought me into. I remember you"

Manbhavan Muthia

Trupti mane tamari aa recipe bau bhaveli che. Muthia saras thaya, etle enu naam Manbhavan Muthia paaDi didhoo :).

Well after long I actually tried at Gujarati, what I am telling Trupti here is I loved her recipe. The Muthia were so good that I named them Manbhavan Muthia which means Muthia that please the mind.

On Saturday I called Alok and Varsha over for SNACINER, now "What's that ?", you will ask. Well that is Snacky Dinner. If people can come up with Brunch then why not SNACINER! We do it some times, have snacks for dinner. I made 3 things, Paneer tikka (see the pan fried version), Pizza and Muthia.

Alok simply loved the Muthias. This was meant to give him a small after exam treat and Varsha a little breather from the cooking. My dear friends are so busy these days, Alok with his work, studies at IIM and the toddler. Varsha is full time Mom right now, true to the word she literally does everything for the kid herself with so much patience. God bless! I love to spend time with them both and Aditya.

Here is what I did with Trupti's recipe...

Ingredients

1.5 cups Wheat flour, 3 tbsp Besan flour, 1-tbsp: Semolina
1/2 cup leftover cooked rice - mashed (skipped it this time)
2 cups Methi Leaves chopped
Salt, sugar, turmeric, to taste
1 green chili and 1 inch piece ginger- chopped coarsely and roughed a bit
Yogurt to bind the dough
1 tbsp- oil from your favorite pickle - this tastes great in this! (will try next time)
A handful of Cilantro leaves - chopped ( I didn't have on hand)

For the tempering:

2 tbsp: Oil
1 tsp: Mustard Seeds, 1 tsp: Sesame Seeds (I used black as that's what I had), 1 tsp: Asafoetida,
1 tsp sugar and a few drops of lime juice- if you like. (skipped)
Cilantro leaves - for garnish (skipped)

Combined all the ingredients in a large bowl. Kneaded together with yogurt.

Oiled the plates from the dhokla stand.

Pinched off small portion and lined them on two plates. I need only two plates for this measure. Placed one in the top slot and the other on the middle slot. Thus allowing space between 2 plates so there is no sticking business.

Steamed for 20 mins or till the dumplings get a glaze. Once done removed from the steamer. I used pressure cooker without the weight as the steamer. That is regular even for Idlis or any thing that I want to steam.

Or like this fit a mesh lid into a wok filled with water and cover with wok's own lid and let the muthia steam. (added on 13th Jun 2010)

Got the tempering ready by heating a wok. Added 2 tablespoons oil. I was generous coz I wanted a little crunch on the outside of the muthias. Then in went mustard seeds, sesame seeds and asafoetida. Sauteed for about 10 mins.

The Manbhavan Muthia were ready for sharing with friends as I talked to them from the kitchen.

Notes:

I did not have cooked rice on hand so skipped it this time. I guess this must be making the muthia lighter.

Next time I will try with pickle oil. I noticed all the pickles in my pantry are low on oil. Yay! coz I am a pickle lover so lesser guilt. Like Trupti says this must definitely make a whole lot of difference.

When I use ginger I rough it up a little after chopping to tiny bits. I don't like biting into ginger piece nor do it like to use paste. So this is my way.

There was no cilantro in the herb mug so gave it a miss. I would have loved a sprinkle of cilantro at the end though.

I used black sesame seed purely because that is what I had in stock.

The sugar and lime juice dressing I know guarantees citrusy freshness which I will try another time.

This recipe is a keeper. Thank you Trupti!