Our family has a watsapp group discussing age old, traditional recipes and handicrafts done in our famil. It is an amazing group where my mother, her siblings, cousins, my sister, cousins and their families contribute regularly. It is merely to inspire each other to cook in different styles adapted by the family. We share a special bonding through food. Last day, SI posted Kurdai bhaaji at times referred to as upma. A cousin reminded me of this quick, comforting meal. I had never made or tasted it apart from the fact that I had seen it being mentioned at -in-laws. Thankfully I had a pack of kurdai at home. I looked for this recipe in Ruchira. It mentions the recipe to kurdai and refers to this preparation as shevayancha upma using tandalachi kurdai(rice kurdai) and suggests variation with gavhache kurdai(wheat kurdai). I added some peanuts, urad dal for texture and coriander for colour.
The day I started blogging little did I realise that it will make me into a different person. Today food is another emotion for me…. Yes, some 5-6 years back, cooking was a necessity for me and my family. Later, as the quotation states I developed it as an art. Now, it is an emotion , a happy emotion. It helps me express and communicate. This emotion definitely is different from the other emotions I have. I n this case, I do not need to explain..one just needs to taste. Read the rest of this entry
Metkut, reminds me of the softest of rice cooked at ajji’s place, served hot with dollops of tup(ghee) and salt. I liked my metkut bhaat even softer, mushy mixed with some warm milk. metkut bhaat bring back the fond memories of being fed by panji my great-grand mother (whom I referred to as ek daat wali ajji….because she had one tooth left :) and another cousin called her white kesanchi ajji..all because she had grey hair) while she narrated a story. I recall my summer holidays when we visited our grandparents. The vacation was always memorable starting with our train journey from Howrah till Manmad. Mama would escort us from Manmad in the middle of the night to Aurangabad. It was just amazing meeting people who spoke aai-baba’s language. Back then, I and my siblings communicated mostly in Hindi, Bengali or English with Marathi when being insisted by our parents.
Everyone would greet us at Aurangabad. Dada, my ajoba would make sure a taanga(horse driven carriage) stood waiting to give us a ride home from the station. It was fun meeting everyone who spoke in a typical Hyderabaadi Hindi with us(just because we spoke in Hindi) and showered us with oodles of pampering. I carried a set of Enid Blyton series with me. Reading was my best part of the vacation. Dada would show his gramphone and the collection of records in a cupboard. After selecting a record, he would allow us to listen to one of the records only once we have had our bath and lunch. I loved my younger mavshi’s(maternal aunt) wardrobe and the dressing accessories. I would sneak into her room to check her wardrobe and try her high heeled shoes and bell bottoms. Yes, as soon as she stepped out for the college I just enjoyed the freedom with her stuff(elders in the house did not mind that at all) and as soon as I saw her step down from the bus at the stop..which was right across the road, I would rush back and change… with the adults support of course. S my mavshi had the sixth sense I must say, when it came to her jewellery and dresses! She would guess exactly which dress I had tried sneaking in and would throw a temper at the elders…while I just sat there on my diwan listening to the ladies in the house asking her to have some patience and grow up!! Fun na?
Come evening, the ladies prepared the best meals for us and all the cousins would be gathered by mavshis’ and ajji to the backyard. A huge satranji was laid for us. Panji sat in the centre and we all sat in a circle around her. Metkut-bhaat was mixed in a huge plate or even in paraat with helpings of bhaaji, lonche and chutney. Panji would make soft balls of rice with an occasional helping of the bhaji hidden in and serve on our palms. These we ate till the story narration did not stop…obviously it was only after the story finished that I used to realise that she had fed me more than what I usually ate!! I was one fussy eater as a child. My panji left us long time back and my ajoba dada is no more either. I meet my ajji when I visit India. S Mavshi, now is my mame saasu(yes, our relations got even stronger…she is my in-law…wasn’t spared you see) and my other mavshi is the masterchef in the family. Last summer she visited me when I visited Pune. We spent our time making traditional things in the kitchen. Dadpe pohe, Sushila, pud chutney, goda masala, metkut, varan phala and loads of other preparations. Read the rest of this entry
Today is Akshay Tritiya a day which plays an important role in our family. We moved into our new house both when we were in Pune and in England. This day will hold a special place in our heart because our dear friend KD and AD are proud parents of a bonny boy today. We are more than friends now…infact we are like families….we practically see each other more than our family back in India. So when they were expecting their family to grow by two feet, we have had our share of exciting moments. As the days neared our anxiety soared to hear the good news. I was at work when the message arrived. It doubled the happiness of the auspicious day! Happiness meant, I had to make something nice for dinner! Although after work it is sometimes rather tricky for me to organise myself for an elaborate meal yet I do make an effort. So here is to the auspicious day and to cherish the arrival of the mini friend in this world! Gulpapdi shaped into modak …
Omelletes we know are made eggs. However, during my stay in Pune, I realised that tomato omelletes were actually without eggs. Just that they had the resemblance to the omellete’s and all the vegetarians could relish it, the name probably stayed with the folks in Maharashtra.
Easter Break is over and things will very soon be a routine where everyone leaves the home in the morning and comes back to have a meal and get back to bed only to begin the cycle followed the day earlier. Cooking does happen in the kitchen but it is more of scheduled cooking to make sure everyone gets the meal on time to be able to carry on other activities and get read for the next day. I so miss the holiday cooking I get to do during the vacations. Here is a quick curry that I churned for our Sunday lunch. The simple yet delectable curry requires a very few ingredients.
All the family recipes are such a treasure. I always wanted to have a diary as a keep sake with all the recipes passed down in the family. We have our cousins married off to families who have their unique ways of cooking the same recipe which the girls joining in the family cook in their own special way. We started connecting with each other on watsapp thanks to a sweet group we have and share our best recipes or favourites in the family. Here is a recipe shared by my cousin which is very much a favourite breakfast or at times brunch in our family. I, however had never attempted it. It is either made with jwari flour(sorghum flour) or even wholewheat flour(atta). Once S shared this recipe I just wanted to make it as England was terribly cold last month even though we were in the month of March and I was yearning for something filling and piping hot. Ukadpendi served the purpose…gluten free and packed with nutrition!! Jwari is a gluten-free and is a very high-protein source. Thinner version of this ukadpendi could serve the purpose of a wholesome soup anytime!!