Today in the kitchen - pollo cremoso all'aglio con pasta (June 23, 2021)

Simply put, creamy garlic chicken with pasta, but when the outcome looked and tasted Italian, why not call it in their language. I had no idea as what will I cook but when I was given two chicken breast pieces and asked to cook, I felt as if I am in the Master Chef Australia's entrance test when you don't know what will you be asked to cook and how. First suggestion was chicken salad and pasta but noticed that salad essentials ( vegetables like lettuce, pepper, mushroom etc.) were not available. So my search finished at Creamy Garlic Chicken recipe that was looking simple and appetising. I liked the simplicity and humility in instructions in the channel called "Break the Spice".. whatever that means.

Looking at the pictures it appeared like a continental specialty but no where in the video it was described as such. But watching the video I could smell and taste the dish, that reminded me of our various lunches and dinners we had a couple of years ago in a restaurant outside Pallazo Vecchio in Florence, Italy. 

so, let's begin, this preparation will serve two so you can adjust quantities proportionately, it appeared a very simple dish and you would sure enjoying cooking this.. with little ingredients and here they are:

that's it.

a) two chicken breast pieces - approx 300 gms.

b) 1 medium size onion -about 100 gms

c) 7garlic cloves medium size - 25 gms

d) 1 small size lemon or 1tsp lemon juice

e) 3 tbsp cooking oil (I used olive oil)

f) 2 tbsp salted butter (amul)

g) 1/2 cup cream - 75 ml 

h) 1/2 tsp - freshly ground black pepper

i) 1 tsp - oregano

j) 1tsp - parsley

k) 1/2 tsp salt 

l) 1/2 tsp nutmeg powder.

Preparation:

a) sprinkle some black pepper powder and little salt over the breast pieces and leave it for half an hour.

b) finely chop a medium size onion.

c) crush 2 garlic cloves and finely chop the rest.

cooking process:

While the chicken is getting marinated finely chop 1 medium size onion and 5 garlic cloves.

Keep flame to low to medium, all the time.

Put a frying pan and when heated add 3 tbsp oil and the chunk (1 tbsp) of amul butter.,

Put two crushed garlic cloves and run it for about 30 sec.

Add the marinated chicken pieces to the pan and keep rotating/tossing them every three minutes till it is cooked. Use a tong and cook the chicken sides too, since the pieces are usually thick the sides don't get cooked properly until you do this.

after the chicken is cooked take it out to another dish for later. This will take about 8-10 minutes. Remove the crushed garlic cloves. Add another chunk/tbsp of butter and let it melt, now add  the chopped onion and cook it till it becomes translucent, this will take about 5 minutes. Add the chopped garlic and cook for another 15-20 seconds. Now add 1/2 cup chicken stock or plain water and add a tiny piece of chicken, if you have any left (don't worry if it is not there). Squeeze one full medium size lemon and let it come to boil. Now add the oregano and parsley dried powder a tsp each and mix and cook for another 2-3 minutes. Now add 1/2 cup cream to this and wash the cream container with some water (1/4cup) to use cream stuck to the sides of the container. Let everything boil for another 2 minutes. Now add the cooked/fried breast pieces and cook the whole mixture for another 5 minutes. Keep pouring the liquid over the breast pieces since it doesn't get dipped into the creamy mixture completely. Keep turning the pieces. 

Take the content out into a serving bowl.

Your "pollo cremoso all'aglio con" that is creamy garlic chicken is ready .. the aroma certainly has an oomph factor to make your evening romantic. Serve it with the pasta salad that I made same way as I had a couple of weeks back. ( Jamun in the plate improves the visual and also adds variety in taste. This is on my own, not part of the recipe :))

  

Today in the kitchen - Samosa (June 19, 2021).

Samosa, more than the kachoris is a weakness of all foodie Indians. This is one unifying factor of the country more than any other single item.. language, caste, religion and what you have. From east to west and from north to south you will find samosas in small eateries and also in a five star hotel and price will range from Rs 5.00 per piece to Rs 1000 per plate of two. Suggesting its popularity from peasants to rich and super rich. Although there are various different filling but aloo(potato) is a de facto standard, if you look for an alternate some hard core non-vegetarians also prefer aloo over the filling of keema.

Samosa is also an every time food.. breakfast, between breakfast and lunch, between lunch and tea, at tea and sometimes even in lunch and dinner if you are at a party or in a restaurant.. like a small size samosa is a delicious part of a Gujarati thali at lunch and dinner. Then there are dry samosa that are shaped as pyramid like the original samosa but filled with daal and could be eaten like savories and stored for a longer time, however, I would call them poor imitations, it doesn't give the satisfaction of the real fresh aloo Samosa. While growing up in and around Indore although the standard breakfast was Poha but if you want complete breakfast and can afford a few bucks more you would certainly add one samosa and sometimes even two or three jalebis, any time of the year. That's not unique only to Malwa/Indore but I can sincerely talk and endorse this habit from the region.

Although born and grown with the Malwa Samosas were never made at home, since every nook and corner of every village or a city mohalla had it readily available, no one made it at home. Samosa is also an item without which a party or wedding meal is incomplete. I always use to fancy the process and it always looked complicated to me, in any case I got interested in making a little "complicated" dishes only after the advent of YouTube and more so during the "house arrest" that I have been enjoying since past 15 months. Been thinking of getting my hands on making this ubiquitous Star food item that is my favourite and before the last 15 months no stroll or outing to the market was complete without eating Samosa more so when I was with friends like Dinesh. In Indore also whenever we visit home samosa was often included in breakfast alternating with tea times. 

So when I checked on recipes there were aplenty showing the interest of chefs as well as budding experimental chefs like me/YouTube viewers. I looked at four different ones whose channels I often see and picked up a mix between Nishamadhulika and PapaMummy ki Rasoi. So let's see how I proceeded (and succeeded :). 

First the ingredients, it's easy and everything needed is usually home.

For 8 normal size Samosa.

For the covering:

Maida -250 gm

Common Salt - 1 tsp

Ajwain/ carom seeds -1tsp

Pure ghee - 3 tbsp

Water - 80ml or 3/4 th cup.

for the filling:

potato - 4 medium size (250 gm)

Green peas - 50 gm (I didn't have)

Coriander full - 2 tsp

Saunf/fennel seeds - 2 tsp

Ginger - 1" ( approx 20 gm)

Green chili : 1 or 2 

depending on your taste and size of chili

Green coriander - 20 gm

Cashew - 20 gm

Resins - 20 gm

Coriander powder - 1 tbsp

Red chili - 1/2 tsp

Garam or chat masala - 1/2 tsp

Black salt - 1 tsp

Cumin powder - 1/2 tsp

Turmeric powder 1/2 tsp

Amchoor/dried mango powder -1/4 tsp

Oil - 3 tbsp

For frying samosa:

As much as required to immerse fully. For a normal size kadhai/saucepan you may need about 350-400 ml although less than 100 ml will get used.

Process:

For dough:

Take maida into a large bowl, add 1tsp salt, crush 1 tsp Ajwain in your palm and add to this. Now add liquified(room temp) 3 tbsp pure ghee and mix the contents thoroughly using both hands so that it is homogeneous. Now add less than 1/2 cup water and start kneading, add very little water quantity lest you add more and it starts flowing, we need hard/tough dough, not like the one used in roti or naan or kachori. Cover it with a wet cloth and keep away for 1/2 hour .

For filling/stuffing:

Boil the potato and allow them to cool. If you are using a pressure cooker than five three whistle and don't take out steam. Open the cooker after about 10 mins. Let it cool or dip them in cold water for 5 minutes. ( In most recipe I noticed they assume that you have boiled potato ready.) Peel them and mash them with hands into big chunks.

Take a silbatta/stone and crush 1tsp each of coriander seeds and fennel/saunf seeds, little coarse.

Also crush green chili and ginger to a paste.

Take a flat pan, put it on a low/medium flame, heat it and add 3 tbsp oil. When oil show some fumes add cumin seeds and when that starts to crackle, add ginger-green chili paste and sauté for a minute, add crushed coriander/fennel seeds and sauté for another minute, now add rest of the spices.. red chili, garam masala, amchoor/dried mango powder,  dhania/coriander powder, black salt, stir and sauté for another two minutes. Now add pieces of cashew nut (cut one nut into 4 small pieces) sauté for another minute and add mashed potato chunks ( don't mash them fine. Add coriander leaves. Add turmeric powder and sauté for 3 more minutes so that the whole filling mixture looks homogeneous, add resins and mix again for a minute. Switch off the flame, take out contents in another bowl and allow the mixture to cool.

Take the dough and work on it again for about two minutes. Roll is and make 4 balls out of it, while making the balls keep rolling them between your palms for a minute or so to smoothen the ball. Now flatten it between your palm and using a rolling pin, roll it into an oval shape, make sure it has uniform thickness in the edges and center. Do this for all the balls. As far a possible make all balls and flattened covering of the same size. Now cut ( the covering/roti) it into half and keep aside.

Now is the trickier part. Take the covering/roti and apply water on the surface that is a straight line (not the curved surface) and fold it to make a cone and press gently so that it gets sealed at the joint. Now add filling and give another fold to the opposite side on joint and seal the samosa gently from the top. Following picture shows the process but you must use some video to understand, if it is not clear.

 (above picture is taken from internet as I couldn't click with both hands occupied :))

After filling all the uncooked samosa cover it with a wet cloth and wait for another 10 minutes.

Now to fry samosa, take a kadhai/deep frying pan and pour the oil, put it on a low to medium flame and when the oil is heated (check by putting a small piece of dough or cumin seed) put the uncooked samosa one by one.. ensure they are not on the top of another. Keep the flame low of medium and don't touch anything for the next 5 minutes, now turn them and let the other side cook for another 3-4 minutes until the samosa becomes golden brown. Like in the picture.

Now take them out and let the oil drain back into kadhai. Turn off the flame and wait for five minutes to let the oil cool down. Reignite the flame to low or medium and after the oil is heated up, add the rest of the samosa and let it fry for another 5 minutes without turning, them turn and let it be there till you see a perfect golden brown colour.

Remove let it cool a bit and serve with imli/tamarind chutney and green coriander/mint chutney. Aroma of Darjeeling leaf tea will be irresistible with the hot samosa especially at even tea. I was lucky to have a cool and cloudy weather even in mid June.. just perfect to Samosa-Chai.

To avoid bubbles over the surface - ensure that you leave the dough is rested to relax the gluten and the air leaves the dough. Allow the oil to cook between the frying lots.

To avoid the cracks - Use water generously to seal the covering and press gently so that it doesn't crack. The fold on the top opposite the joint is important, you need to master that in order to get a perfect shape.

Today in the kitchen - nihari lucknowi

This happened last Thursday, on June 10, 2021. I was a bit hesitant since it was first attempt failure but then saving the situation covered up failure and made the event more interesting, I am writing this blog with a warning so that when you cook, you avoid the same mistakes.

Nihari originated as an early morning meal of the commoners especially the working class. In the early last century and before workmen used to leave home before dawn after eating nihari. Spices and meat would give them sufficient nutrition for the day. So the preparation world start little after midnight and before the crack of the dawn it would be ready. The nutritional value and the taste was so good that, according to Ranveer Brar ( whose recipe I followed) it made a reverse migration to the palaces.

If I were a chef in a restaurant today was the day to get a pink slip. I started making nihari following the recipe from Ranveer Brar.. no no, not that Ranveer did tell me but I didn't follow him verbatim.. step by step since I am not familiar with mutton cuts I have no idea if it was soft or hard. So eventually after 2 hours when I kept the dish on the dining table we noticed that mutton was hard and difficult to chew on.. gosh! What could one do at the last moment.. by god's grace it was like a situation when the customer cancelled the lunch appointment for some emergency and shifted it to dinner.. oh! Thank god for saving the situation.. the cooked dish was recalled into the kitchen and after 4 or 5 whistles in the pressure cooker softened the mutton and it was as delicious as possible given the ingredients available. Since the curry, although spicy by our standard in despite of being careful and using just half of what was recommended, was full of aroma and tasted good too, we managed to finish our lunch with the a mixed Atta roti that has besan and makke ka Atta in equal proportion. That became the choice as I noticed there was no Maida to make naan, at the last moment. As such the the choice of cooking nihari fell upon me at the 11th hour. Having given an overnight marinated mutton to cook with aloo, I decided otherwise to cook something that had a higher degree of complexity. 

This is a story of failure in the first attempt and repairs don't usually give the taste that you are looking for. So I would suggest that you follow the tips that I have mentioned in the process below.. mainly COOK MUTTON IN A PRESSURE COOKER.

This preparation serves four and we were left with a lot, so next day Abha came out with a brilliant idea.. put a layer of plain cooked rice in a serving bowl preferably flat bottom, add another layer of nihari, repeat the same. The result was an amazingly tasty mutton biryani.. try it you may like the same..

Another caution, if can't handle spices, even the proportions described would being tears (of chili.. not necessarily of joy). So reduce amount of chili, laung, pepper and add another spoon of curd.

So let the action start.

Recommended Ingredients

measuring these quantities may be a challenge, use approximation

For Nihari Masala

2.5 gms Green cardamom 1.5 gms mace (javitri) 2-3 long pepper * 1 gms Stone flower (chharila aka shila pushp) 1.5 gms black cumin seeds 1 dried galangal (kulanjan) * 1/4 gms Vetiver roots (khas) * 1/2 inch cinnamon stick 10 gms black pepper 2.5 gms dried rose petals

1/2 gm allspice (I am not familiar with this name) * this is not garam masala.

For Nihari 1/4 cup mustard oil approx 3tbsp 1/2 tbsp garlic juice 1 bay leaves 2-3 cloves 2 black cardamom 350 gms onion, sliced (2 medium size) 500 gm lamb /mutton salt to taste 1/2 tbsp ginger garlic paste 2.5 gms red chili powder 7.5 gms Turmeric powder (1 1/2 tsp) 7.5 gms coriander powder (1 1/2 tsp) 3/4 cup curd ( 6tbsp) 1 tbsp wheat flour 1 tbsp prepared nihari masala (what you are going to prepare) 1 tbsp kewra water (a plant extract for flavouring) * 1 cup water

For Tira (cooked masala that we will be adding to the cooking) 1 tbsp Prepared nihari masala 1/4 cup Ghee (3tbsp) 3/4 tbsp Red chili powder 1/2 tbsp Kewra water For Garnish Coriander leaves Onion chopped Lemon wedges

* I did not have these ingredients but still went ahead since only an expert can tell the absence of these.

Process ● In a heavy bottom pan heat mustard oil and let it start smoke . Sprinkle some garlic juice for softening the mustard oil. (prepare the garlic juice by dissolving 2 crushed garlic clove into half cup of water and mix well.. ● Add bay leaves, cloves, black cardamom, onion and sauté well. ● Add lamb salt to taste and ginger garlic paste and roast them well. ● In a bowl, add red chili powder, turmeric powder, coriander powder and curd mix well. ● Add the curd mixture into the handi. Water as required and mix well. ● Cover and cook on low flame till the mutton is completely cooked.

Since Mutton did not get cooked in the heavy bottom pan even after over an hour, I would recommend either to cook it on low heat for 3 hours or cook it in a pressure cooker and give 3-4 whistles. For nihari masala ● Heat a pan, add green cardamom, mace, allspice, long pepper, stone flower, black cumin seeds, dried galangal, vetiver root, cinnamon stick, black pepper and dry rose petals. Dry roast till fragrant. ● Transfer the spices in a blender and blend it to a fine powder and keep it aside. ● In a bowl, add wheat flour, prepared nihari masala, water as required, black pepper and kewra water mix well. Transfer this slurry into handi. ● Cook till the the gravy slightly thickened. For Tira ● Heat a pan, add ghee, nihari masala, red chilli powder and kewra water mix well strain the mixture and transfer it to handi. ● Garnish with coriander leaves, onion chopped, lemon wedges.

I had planned to serve this with naan but since I had run out of maida, I prepared rotis of mixed atta using besan, makke/maize atta and plain wheat atta.. it was like missi roti.

गोलमाल

 जिंदगी को हालातों ने जकड़ा है

और हालातों को मजबूरी ने

मजबूरी को दीन दुनिया ने

और दीन दुनिया को कोवीड ने

सब कुछ गोल गोल है

इसकी टोपी उसके सिर और 

उसकी टोपी उसके

बस यही दुनिया की रीत है

सबकुछ गोलमाल है भाई

सबकुछ गोलमाल है।

प्रदीप/जू

न १३, २०२१.

रजनीगंधा

सुगंध रातों को 

सुंदरता दिन में

ऐसा ही जीवन है

सुंदरता और सुगंध

बहुधा साथ साथ नहीं होते

और आपको उलझा देते हैं

ये पाऊं या वो, में

कोशिश करना

जब फूल बनो तो

उलझनों में न डालना

सुगंध फैलाना और 

सुंदर भी दिखना।

प्रदीप/जून १२, २०२१

तस्वीर: रजनीगंधा, छत पर

ज़िंदगी एक ख़ाक है

 ज़िंदगी एक ख़ाक है

इस सूखे पत्ते की तरह

जिंदगी भी कभी सूख जाती है

और शाख से गिरकर

ख़ाक हो जाती है

पर एक दिन ये भी एक नया पत्ता थी

ये सोच कर उस ख़ाक में भी इतराती है।

प्रदीप/जून ११, २०२१

फोटो: आज छत पर

Book Review - Stories I Must Tell by Kabir Bedi

Stars don't live on the earth, they are a part of our universe but they have a world of their own that's why you can't connect with them as long as they are stars until they come back on earth and live a life like you and me.. sometimes this stardom never fades and they vanish in the sky itself without mixing with the common folks on the earth. There are a very few who while being stars project themselves as a commoner and in real life also live like so, so perhaps they daily commute in a local train to go to become stars and return home to a "normal" life.

Last week, I picked up "Stories I Must Tell" that was out of syllabus, as I had no plans to read that and had announced a number of books that I intended to read for the next two months. However, before I finished my previous read I listened to Kabir Bedi talking about his biography on a chat show "dreamers and unicorns" with Abhijit Bhaduri, who has recently written an engaging business book with the same name and since been conducting chat shows and podcasts under the title. The compelling narration of Kabir forced me to read the book.. here and now, that's why when I picked this "out of syllabus" book. Although a slow reader, I finished it in the next 5 days, unusual for me.

When Kabir says he was born in a middle class family, I was surprised.. his father Baba Bedi a philosopher and an iconoclastic Sikh (by his own admission he was 16th generation of Guru Nanak dev ji's family) studied in Oxford in the early last century, fell in love with a fellow student,  an English girl Freda, got influenced with Tagore and Gandhi when they visited the campus came back and joined the freedom struggle in their own way through satyagraha. Having born to such parents and studying in a nursery/primary school with Rajiv and Sanjay Gandhi and often seeing Jawaharlal and Indira in early childhood, you can't be falling in the category Middle Class of India.. that is reserved for people like me.

The book starts with his life changing experience of interviewing iconic Beatles during an unscheduled stop over in Delhi in 1968. The book covers his ambitious journey into the Dreamworld and the glamour of theatre and celluloid. Dashing, well educated, a Stephenian, fluent in languages, daring Kabir made it to the Bombay film world (that was not called Bollywood those days) with some successes. And as it happens with people who get under such brightness when headlights are turned on you, you raise yourself on the platform when you see only bright things and not notice (दिया तले अंधेरा). You are blinded with the glamour. So as 22-23 year old when he met another intelligent, ambitious and flirtatious girl Protima Bedi he was drawn to the Dreamworld that was common for stars.. live-in relationships in those days were not as common amongst middle class people that ended in a forced marriage as living in such relationships with a child was still not common even in the glamour society of Bombay (as it was called then). When you join such 'high flying" world you also tend to conform to their norms.. so multiple relationships were common .. you get into it, your partner gets into it.. I wonder is there a "home" you come to when all this goes on?

Anyway, so breakup and another relationship with a schizophrenic Parveen Bobby (she was obviously an equally attractive, if not more and more famous and successful as an actor), and another break up, another marriage, break up, marriage.. it's endless.. you always try to find happiness that keeps eluding you.. it's like a mirage you are chasing. You are in your Dreamworld and deny the existence of the real world around you. For a common man like me and I suppose with most of us, when you had a bad night at home your work in office or whatever you are engaged with, suffers and at the same time you are at your best when you had a happy night home the previous night. So although you are an actor and can put a layer on your emotions, you would still not be giving your best during the emotional drain when you have had fights or upset with breakups. Four marriages and many relationships he finally thinks that he has found his "true love" when he was 70 in a girl 28 years younger, nothing wrong provided he doesn't get disillusioned yet again ( historically, it's a tough call). I would like to wish him best and may his marriage five years back lasts a life time and he finds happiness of Lifetime in his newest relationship.  Just remember, relationships are not castle of Legos that you build and demolish and remake in different colours, shape and size.

Although he has been a star in Bombay, Italy and Hollywood, I think and he also says so, he is a real star in Italy as Sandokan that has seen unprecedented success. One would always see oneself as equally successful in other roles but statistics say it otherwise.

The mess you create around you with relationships leave a bitter taste and make those memories haunting for all the actors in the real life drama.. you, your partners and mostly children. Kabir talks about how his son from the first marriage gets into depression and commits suicide. Such a tragic end to a promising life largely due to the broken family. (dedicating tis book to him is hardly any consolation). That is the price you pay for your so called "success". This is nothing new, that has always happened in society from time immemorial at all levels not just in "high flying" societies. Just about a century ago even in our society it was common to have multiple wives in all the religions. I think a lack of true respect and honesty for each other in the couples is what takes such tolls.

The books also elaborately talks about his parents and their careers. His father also moved places and lived with multiple women, in the whole story I think his mother is one person who remained strong and focused, a caring person who ended up as a Buddhist monk and remained so until her death.

Besides the quality of being ambitious and  hardworking I wonder if one can draw much inspiration from his life except that I greatly appreciate his honesty with which he has admitted all his faults, guilts and failures. It's not an easy thing. But having admitted what he has, I am sure he will be at peace with himself and will also spread peace in every relationship that he has had.

May god bless our "Sandokan". In the end he is becoming a real life hero.

ग्रीष्म संगीत

वो मधुर संगीत जब सुनाई दिया तो

मैं भागा भागा पहुंचा 

देखा तो पाया वो संगीत आंखों

के लिए था

कानों के लिए नहीं

पर वही सुकून

वही शीतलता

दिल्ली की झुलसती गर्मी में

प्रकृति मानो लाल आंचल फैलाए

ठंडकता फैला रही थी।

प्रदीप/जून १०, २०२१

आषाढ़ की दहलीज़ पर

फोटो: छत पर आज।

Today in the kitchen - Tinda Masala

Some healthy and green vegetables are not quite popular with kids and many adults as well.. it's same with kaddu/pumpkin, Tori, lauki or Tinda. However, they are not just nutritional, if cooked in a certain way, everyone will not just like but ask you to repeat it. 

Today I picked Tinda to make a masala dish. Tinda is a summer vegetable and in summer when there are not many greens available, it's a good rather great choice to pick along with Kundru, lauki or kaddu all summer vegetables. Tinda has many names in English such as apple gourd, Indian squash, Round melon, baby pumpkin etc. 

So let's start:

I again picked a mix of recipes from YouTube but mostly I followed bharatzkitchen. I liked his step by step instructions in clear Hindi. So here are the ingredients, which are not many, to serve 3 or 4 people depending on what else is there on the table. Tinda could be had with roti, parantha, naan or rice, whatever you like.

a) Tinda - 500 gms (approx 8 in numbers)

b) Onion - 2 medium size approx 100 gms

c) Tomato - 2 medium size approx 100 gms

d) Curd (for marination) - 1/2 cup( 80 gms)

e) spices 1 tsp each - turmeric powder, red chili powder, roasted cumin seed powder, cumin seed, table salt, kasuri methi, chat masala, garam masala.

f) besan - 1tbsp

g) green chili small size - 2

h) garlic - 2 cloves medium

i) ginger - 1/2" piece (15 gms)

j) water - 1 cup (approx 150 ml)

Process:

Wash Tinda, cut ends and peel cut in two or four parts depending on the size. Wash again.

Slice and cut onions, tomatoes, green chillies, garlic and ginger into small pieces.

For marination : Take a tadka pan, heat it, add 1 tbsp of mustard oil.. wait till you see fumes from the pan switch off the flame add one tbsp of besan and mix it with oil to make a homogeneous mixture. Now add 1/2 cup curd to cut Tinda and add the besan oil mixture. Mix everything thoroughly let Tinda marinate.

Put a pressure cooker on the stove and when heated add 2 tbsp of mustard oil. When oil gets heated add a tsp of jeera/cumin seeds, when it started crackling add the cut onion and cook it at medium flame till you see it changing colour, this will take about 3-4 minutes, now add 1tsp turmeric powder, cut green chili, ginger and garlic and let it cook for another 2-3 minutes. Now add cut tomatoes and 1/2 tsp of red chili powder, 1 tsp kasuri methi, 1 tsp chat masala (I didn't have so I used pav bhaji masala), cook this mixture for another 3-4 minutes till you see tomatoes getting cooked and becoming a bit soft.

Now add the marinated mixtures and mix the whole thing thoroughly and cook for about 5 minutes. (when you cook these mixtures you should keep the cooker cover leaving a little opening). Now add 1 cup water ..use the same bowl that was used for marination so that the residual marinate also gets used. Now put the cover over the pressure cooker and steam it for 2 whistles. Switch off the flame and let the cooker cool.. remove the lid and add coriander leaves, 1/2 tsp kasuri methi and 1tsp garam masala and you are ready to go.

Although  it was my first attempt at this, it tasted perfect.. you can have it as a main dish at lunch or dinner. Eat it with roti, parantha, naan or rice.. it goes well with every accompaniment. Very few people I know who fancy Tinda, so I specially remembered @varunbhatia and dedicate this dish to him... wish he was here.

Book Review - "Dastan - e - Ghadar" by Zahir Dehlvi

कर गया दाढ़ी वाला

पकड़ा गया मूंछों वाला। 

- जहीर देहलवी (१८३५-१९११)

No no I am not indicating at anything other than the book "Dastan-e- Ghadar"  an autobiography of Mughal courtier and a famous court poet, who was all of 22 and holding a post of a security officer in Bahadur Shah Zafar's court in May 1857, when Delhi saw the devastation caught between the mutineers and British India forces. 

The couplet was Zahir's narration when he saw British forces plundering and punishing Delhiites after the mutineers (purbias, telanganees and others) deserted city and British forces started killing and plundering the city in a way that was only seen during the Nader Shah's attack on the city between March and May 1739.

Just finished reading this interesting book. Originally written in Urdu and has been translated by Rana Safvi and published in 2017. The title drew me to the book since I have been reading books written by William Dalrymple on the subject..Mughal India and British Raj. From the title I assumed it would be a story and an eye witness account of the Ghadar .. 1857 mutiny against by East India Company's Indian forces.  

Although the book starts with that, I didn't get the 360° picture of the event as well as described by Dalrymple in his book "the Last Mughal". About half the book or 5 chapters describe of rebel forces capturing Delhi and killing Europeans and then Indian British forces loyal to EIC capturing Delhi back and killing and plundering anyone and everyone that came in front. And simultaneous migration of Delhiites, whoever could get away from the city.. Zahir was one of them.

The book takes you to Zahir's journey of life running for survival and returning back to Delhi after four years when city calmed down. But Bahadur Shah Zafar's capture, trial and exile had seen the demolition of Mughal court and finding no employment his transition of life started and the next 40 years took him to various courts of Maharajas, navabs in Alwar, Jaipur, Tonk and finally to Hyderabad in hope of a better life. He was largely patronised by the rulers as a poet but also worked alongside as an honest cop whose job was much appreciated and lived a good life. He was disillusioned with his last home in Hyderabad where the court and nobels had no interest in art or music or poetry and lived in debauchery. In his words:

"No one appreciated poetry or literary activities here. There were no patrons for men of letters in this city, however accomplished they may have been.

ऐ अंदलीब नादान दम दर गुलु फरोबंद

नाज़ुक मिजाज़ ऐ शहान ताब ऐ सुखन नदारद

O unwise nightingale, 

hold your breath in your throat,

The fragile hearts of kings can't bear to her your song".

Last days of this great poet who was a pupil of the likes of Zauq, Ghalib and Momin went in penury and the famous poet died an unknown death in an unknown city.

It's an interesting story that initially sounds dull if you are familiar with the mutiny stories but it becomes very interesting soon after his migration from the city in the aftermath of killings in the city by British forces. Some originality also seem to have been lost in the translation. I may have enjoyed the original much more..alas! I can't read Urdu, although I can understand it to the level of enjoying the book. So learning reading Urdu script could become a project very soon.😂😂😂.

Today in the kitchen - Raw Mango Sweet sour chutney. कच्ची केरी की लौंजी।

Today's preparation is a summer season special and quite popular and regular dish this time around in Rajasthan and through Marwadi migration over last century across the country, it is now common in parts of MP, UP, Kolkata and many other parts of the country. We have been having this at home in Indore ever since I remember during summers the season for raw mango aka केरी.

So lets get going.. I used a couple of recipes from YouTube and mixed them. The ingredients I used are:

a) Raw Mango - 2 pcs (about 500 gms),

b) Jaggery - 150 gms-200 GM's depending on Mango taste.. sweet or sour,

Spices:

c) 1 tea spoon (tap) each of jeera/cumin, sarson/mustard, 

d) 1/2 tsp of haldi/turmeric powder, kalonji, saunf/fennel seeds, methi/fenugreek seeds, ajwain/ carom seeds, garam masala, Kashmiri red chilli powder, normal salt, black salt

e) 1/4 tap of heeng/asafoetida

f) two cloves of garlic cut to small pieces

g) 2 tbsp oil

h) 1 1/2 cup (200 ml) water.

Process:

Peel and cut the mangoes to small pieces. If the seed is not soft you can keep the mango seeds also with the cut mango for cooking. Take a small pan, heat it over low flame and put two tbsp oil, wait till it gets heated and add kalonji, cumin seeds, mustard seeds, fennel seeds, fenugreek seeds, carom seeds and turmeric powder. Let this cook till you hear the mixture crackles. Add cut raw mango, plain salt, red chili powder (I used plain chili powder instead of kashmiri chili powder, kashmiri chili powder is less spicy but gives lovely colour) and cook for about two minutes, add 1 1/2 cup water.

Let the mixture come to boil and boil for about 4 minutes and check if the mango has become soft, now add black salt, garam masala and jaggery ( ensure you don't have very large pieces of jaggery). Keep mixing the mixture and after Jaggery is melted taste it by taking out some in a teaspoon, if still sour, add more Jaggery. Kelp cooking/ boiling the mixture for about 5-6 minutes. Switch off the flame and allow the mixture to cool. It will become more thick when it cools.

Eat this delicious dish as chutney or as a side dish with roti/paratha/naan/rice or try it on salted crackers at tea time. You could store it for a couple of days, even up to a week, but since it's summer time better keep in the refrigerator, when not eating.

Today in the kitchen - bharleli vangi.

Bharleli (stuffed) Vangi (eggplant) is a Marathi name given to भरवां बैंगन.. the title is in Marathi and so is the preparation. I lived in Maharashtra and spent two decades before that in a society heavily influenced by Marathi culture but somehow I don't recall this apparently popular dish.. may be my memory is fading because this has turned out real tasty after I cooked it following a mixture of some recipes.

Idea came  when she came across a recipe and asked if I would want to try it.. I was more than happy to be trusted. However, I searched for a YouTube recipe that was exact identical. Hebbar's kitchen. I think if you follow the recipes verbatim as demonstrated .. ingredients, proportions, sequence, timing, flame size you can't go wrong. I think you could possibly cook anything if the recipe is explained properly and you have all ingredients and sometimes the necessary equipment. Patience is what sometimes wear out giving unsatisfactory results.

So let's start on today's dish.. BHARLELI VANGI.

Let's first collect all the ingredients at one place.. 

For filling:

1) moongfali dana/peanuts - 1/2 cup (approx 75 gms)

2) jeera/cumin seeds - 1 tsp

3) til/sesame seeds - 2 tbsp

4) dry coconut pieces - 1/4 cup (approx 25 gms)

5) turmeric - 1 tsp

6) garam masala - 1 tsp

7) mid size onion - 1 (approx 75 gms)

8) garlic cloves - 3 normal size 

9) ginger - 1" piece (approx 20 gms)tomato

For main dish:

1) mid size baingan - 8-9 ( 350-400 gms)

2) cooking oil -2 tbsp. I used olive oil but you can take whichever you use for daily cooking.

3) sarson/rai/mustard seed - 1tsp 

4) jeera/cumin seeds - 1tsp

5) tomato - 1 mid size (approx 75 gms)

6) clean drinking water - 1 cup (approx 150 ml)

7) corriander leaves - approx. 20gms for garnishing.

Following picture is showing some ingredients.

Process: 

Cut the baingan in X shape from the bottom till about 3/4th and put them in a bowl full of water.

To prepare filling:

Roast the peanuts for about 3 minutes till it's skins starts coming off, take it out of the pan and let it cool a bit and remove the skin, put it back in the pan and add 2 tbsp sesame seeds and the dry coconut pieces, roast for another 3-4 minutes and allow this mixture to cool. Once it comes to room temperature, put it in a grinder jar and add 1" ginger cut to small pieces, 3 garlic cloves,  1 tsp garam masala, 1tsp turmeric powder and grind it coarse and remove the contents in a bowl, mix the finely cut onion to this.

Now fill the baingan with the masala/filling prepared and press in gently while holding the surface tightly so that it sits in the baingan when you are stirring it while cooking.

Now put a pan to heat and add 2 tbsp oil when it gets heated add 1 tsp mustard seed, 1 tsp cumin seeds, as it starts crackling add the remaining mixture that got left over after filling also add finely cut tomato and saute for 2-3 minutes till you get the aroma of the mixture. Now add the filled baingan and cook it for 2-3 minutes mixing all the contents thoroughly. Now add  1 cup water and mix everything thoroughly again and put a lid on the pan and let it cook on medium/low flame between 10-12 minutes. Switch off the flame take out contents in a bowl and garnish the dish. (I forgot to garnish). 

This quantity will serve 3 or 4 as main curry dish. 

Enjoy the dish with roti, parantha, naan or plain rice.