Wednesday, December 01, 2010

Rajasthan - Vinaigrette of Past

Vignette, vinaigrette, does it matter? But the tag line of the hotel I passed by did make for a big grin - and I knew that would be the title for my next post. Here are some delicacies we tried in Rajasthan over the past week, across Jaisalmer, Jodhpur and Jaipur.


Dinner at a canteen in the Jaipur Railway Station. The round breads in the plate in the foreground were a pleasant surprise. We got those when we ordered a 'kulcha' - it took us a few seconds to realise they were more pav (of the pav bhaji kind) and less kulcha - the South Indians in us immediately noticed their resemblance to ootappams. We liked them so much, we ordered another plate. The gravy was a thin channa/chick pea gravy, which was spicy and rather ordinary.

Behind, you can see some kachodis. They were filled with dal, spices (saunf/fennel, dhaniya/coriander) and red chillies. Very tasty, very heavy - and very, very hot! The other plate (covered by an arm) contains pooris.


How long has it been since you had a Cassata? This brand used to be famous all over India once, now I suppose it's not marketed everywhere any longer. This was dessert, and comfort, in the cold Jaipur night, in a women's waiting room where we huddled trying to forget we had only two confirmed tickets for a group of four.


Roasted papad and bandhani tablecloth - all set for our first full Rajasthani meal in our hotel!


Ker sangri - the desert vegetables Rajasthan is so famous for. I never realised it would be so oily. (Granted my picture/version in the link above is no adequate representation either, but none of the pictures on the Net seem to contain so much oil!)


Gatte ki sabzi - oily again, but quite tasty.


Samosas (right) with a dry, spicy filling and chilli/mirchi vada at a snacks/sweet shop in the market.


More savoury snacks. The one in the foreground is a maida preparation intended to resemble fried cashewnuts.


Mawa kachori, filled with milk solids and nuts and sugar, which Jodhpur is famous for. We had this in Jaisalmer, though. 


A hole is punched in at the centre of the kachodi and some sugar syrup is poured into it. The periphery also is wetted with the syrup.


Maybe we didn't eat it at the right places but we didn't like it very much as the mawa just tasted burnt and the other batch we had reeked of kerosene from the stove rather than anything else!


Yes, all these curries were very oily! This was a methi-papad curry, the methi being the fenugreek seed and not the greens.


That's a Rajasthani thali. Clockwise from the yellow dish is the kadhi, dal, churma, roti, ker sangri and the gatte ki subzi.


Breakfast at Pokaran - mirchi vada and kachodi frying. 


Another Rajasthani thali - rotis, dal, potato curry, kadhi with pakodas, cauliflower and potato curry


This churma was a delight, fragrant with ghee and cardamom


The chaas (light buttermilk spiced with roasted cumin and carom (ajwain) 


This stall serves up jaljeera, lime juice, shikanji and lemon soda. 


My friend asked for lime juice with mint - this is what she got, I guess it was shikanji!



Yet another Rajasthani thali - notice the churma, it's different in this thali.


Churma, close up - it's been processed in the mixer!


The baati of the classic dal baati churma. After we were served this, a waiter came up with more baatis and ground sugar, crushed a baati in our plates, drenched it in sugar and told us to eat it up with the dal. In a more ignorant past, my first reaction would have been to gag, but I tried it now with a more open mind. Strangely enough, it didn't make a difference or affect me much, so I was content with just a taste.


You can see more pictures from my Rajasthan trip here.

Saturday, November 13, 2010

Potato Whatchamacallit


I don't know too much Hindi. Yes, I grew up and studied in a State which believed in the three-language formula and went through over eight years of school studying Hindi as the third language but I am still confused about the gender of various nouns and consequently, the propositions that precede them. Most of the Hindi I know comes from watching TV, and the task is made easier nowadays by watching DVDs of Hindi movies with English sub-titles. This also means that I understand more of textbook Hindi than real-world Hindi.

All this goes to say that I can only imagine what Chak De India or Chakh Le India mean. Yes, I have Googled, but when you have answers like this:

"Chak de" is used instead of "chakh de"
Meaning of "Chak De" is Uttah De

Chakna means Uthana
de means Dena

It is oftenly used when calling "Chak De Fatte"
Which means "Duniya ko Utha do Means "Chha Jao"

it's not much help.

Google further, you say.

I did, and it confirmed my assumption that the meaning is something to the effect of "Get going, India!" Or something equally inspirational, like "You rock, India!"

Now, this post has nothing to do with Hindi or Shah Rukh Khan or hockey, but it does have to do with the food show called Chakh Le India on NDTV, which is where I saw this recipe for this potato fry/curry/whatchamacallit.

This was ages ago, and all I remember about its provenance was that it came from a couple who ran a home stay or a guest house somewhere in the hills in North India - I've tried looking for it in the NDTV web site under Himalaya, Himachal, Uttarakhand and such, but it's throwing up 821 recipes and I do NOT have the time to sift through those. So you're stuck with the result of my memory of that recipe. Which is not bad at all, so you're not stuck with it, really.

There's not much to it. The only special thing that you have to do with this is combine a little bit of turmeric, a spoon of chilli powder and coriander powder each, mix it with about half a cup or less of water and leave it to meld for about 15 minutes.

By which time you'd have peeled (perhaps) and cut about three potatoes, sauteed them in a couple of spoons or more of oil with some cumin and maybe some mustard seed (maybe even some wild mustard - which is what jakhya is supposed to be - for a most exciting crunch), and sprinkled some salt over them and stirred to mix.

(Please go through the comments in the post I linked to - they have some information on jakhya.)

Now add the spiced water, cover and cook till they are done.

Your potato curry/fry/whatchamacallit is ready. I love little special touches like the spice water - it makes me feel I've tried something new, even a "simple" dish like this feels "special" and so do I, without the bother of having to use tiresome spice pastes ground in the tiresome mixer or grinder or whatchamacallit.

This dishy dish goes off to Susan at The Well-Seasoned Cook who's hosting Kalyn's Weekend Herb Blogging, now managed by Haalo.

Tuesday, November 02, 2010

The Laksa That Took A Detour


It doesn't take much to feel connected to someone or something. Not years, not weeks. A few forays are enough. That's how I feel about South-East Asia.

First, there was Thailand, then Japan (not strictly SE Asia, but close), Singapore, then recently I went to Taiwan, and on my way back, to Thailand again. Recently, I made plans for a trip to Malaysia and Indonesia but they fell through. With all this, I feel extremely connected to the region :) despite the trips being rather fleeting.

When I first visited Thailand, I could not stomach the smells of food wafting off the carts on the streets. Trying to spend prudently in Chiang Mai, my friend and I opted for the plain (and not the spicy) sausage and divided it into two. We immediately spat it out because it was sweet, so unlike what we expected from a sausage that we told ourselves not to be cheap and then bought the spicy, herbal one which cost 20 Baht. Thankfully, it was delicious. We tried much other street food, but the smell would get to us, and in Bangkok, we ate at a Lebanese restaurant close to our hotel for two days. Even the famous Thai yellow curry was relished in the sanitised confines of our hotel's restaurant, and the som tam was had trying to forget that the vegetarian version I wanted was made in the same mortar and pestle that had, for the previous customer just moments ago, mashed tiny crabs that looked like upturned dead frogs (which was why I had opted for vegetarian).

More travel exposed me a little more to sushi but I think I will stick to the vegetarian version, substitute though it may be. Walking in the hot sun in Singapore only made us thirsty, not hungry, and we didn't eat much. The one day that we could have, we were whisked off to the local branch of a well-known Chettinad restaurant by our well-meaning Indian friends - neither my attempts at deflecting the invitation nor my request for local food were comprehended.

By the time I went to Taipei, Taiwan, and visited its street markets, I didn't smell anything anymore. I didn't even remember there would be a smell. I tasted century eggs and the seafood dumplings that tasted of an unidentifiable ingredient went down my throat without any hesitation. I would have probably tried stinky tofu had I known how to identify it, but all the tofu looked benign to me. (There's no reason why the stink should reflect in the looks, is there? Some of the most snazzy and snotty characters I've come across used to reek, and wouldn't wash their hands after using the toilet.) But I digress - I don't mean that I liked everything I ate, but didn't feel so strongly about it either.

Researching Malaysia reminded me of Laksa. I wasn't very disappointed when the plans fell through but soon after, Aparna's post on a vegetarian laksa had me itching to make it soon. I finally made it yesterday. I was tired of meat and seafood so I too made it vegetarian. I went to the original recipe that she had mentioned, Ottolenghi's, and took it from there. By the time it was finished, it was laksa more in spirit and less in, well, the flesh, in a manner of speaking.

I used an onion instead of shallots. I used the notoriously hot red chilli pickle from Andhra Pradesh instead of sambal oelek. I used dry lemongrass bought in Thailand three years ago.

At first, I didn't have any bean sprouts, and substituted the tofu puffs with paneer/cottage cheese (a bad idea). I ignored the sugar but finally used a spoon of jaggery when the sourness set my teeth on edge.

And though I initially planned to use up a packet of soba noodles, I decided to go with rice. Short grain matta rice. You see, I just bought a 5-kilo bag because the one-kilo ones were no longer to be found, and as the other food in the house would go better with rice, I decided to use a bit of that for the laksa as well.


It was good, but something was missing. I added some salt, it made it better but that was not it. This was the vegetable-paneer-rice-laksa-lime combination

Then for the next meal, to the above, I added a hard-boiled egg and topped it with some sprouts and used lots of pepper. The lime wedge was there but I forgot to add extra. It was great!

For tonight's meal, I fried some tofu with a tablespoon of white flour mixed in water, and ate it with rice and sprouts and pepper - this time, the lime was forgotten, and the vegetables were given a go-by. Not so great, and more filling than I would have liked it to be!

I was tempted to use white rice for this meal as we needed to cook some rice and matta rice takes much longer to cook, but The Spouse said white rice would be overwhelmed by the laksa, and that the plump and sturdy matta would hold its own, so I went with matta again.

I would go for the second option - the one with the egg, sprouts, rice and vegetables. Next, I'm looking forward to making khaw suey - now if only I'd known I could look for it in Chiang Mai ...

Thursday, October 21, 2010

Back to Basics-3, The Round-Up

Here's the Back to Basics round-up that I hosted for Desi Soccer Mom, its creator. Please tell me if I've missed out on any entries that have been sent to me.

Jaya of Spice & Curry tells us how to make home-made mustard powder, and how to use it too!

Swathi of Zesty South Indian Kitchen lets us in on her recipe for rasam.

Hema of Salt to Taste gives us a recipe for another staple popular in some parts of the South.

I haven't made anything basic for this event, even though I am the host, but I'm directing you to this more than four-years-old post of mine on how to make flavoured ghee. That's what I intended to republish anyway.



Tuesday, October 05, 2010

Feeding My Inner Malayali


I should have known there was a Malayali in me when, ages ago, I got off the train and a woman came up to me and started speaking in Malayalam ...

I should have known it when, six years ago, in a boat on Vembanad lake, I found myself speaking to the boatman in Malayalam, quite oblivious of the fact that I didn't know the language ...

I should have known when we went shopping and all I remember buying is the kodampuli and an umbrella from a locally famous umbrella store for the gadget-loving Spouse - this brolly came with a light!

I should know, because I often get mistaken for a Malayali, though I don't know what it is about me that is Malayali!

I know there is one in me because I quite like the food from Kerala, and I was inspired to make a curry with something that only Malayalis use, as far as I know.

The inspiration also owed to other factors:

- A 6-year-old stash of kodampuli - yes, from the same trip that took me to Vembanad and had me speaking to the boatman in a language I never knew I knew

- Rediscovering that said stash a few months ago after having thought I had cleaned it out

- And most recently, a non-Malayali friend's experiment with yam, coconut milk and kodampuli which I tasted and really liked last week. Her kodampuli too owed its existence in her home to a trip. Not to Vembanad, but to Thekkady. And while both of us bought it with fish curry in mind, we also used it for non-fish curry. (And no, I don't think she can speak Malayalam or spoke to the boatman in Malayalam and if she did, I don't know whether she knew she didn't know the language.)


I had two green bananas I wanted to stew, and I decided they were 'It'. I didn't check for any further Malayaliness, but decided to adapt a hazy idea of a green banana and tamarind gravy to this recently rediscovered delight. Usually such gravies, much relished in Telugu families such as mine, are made this way. I was too lazy to check, so went by memory and imagination.

This way:

Green banana – 2 medium, boiled but not mushy, peeled, diced
Tomato - 3, chopped as fine as possible
Turmeric – 1/2 tsp
Salt to taste
Chilli powder - 1-2 tsp *

Kodampuli – 3-4 pieces, soaked in about a cup of water

Tempering
Mustard seeds – 1 tsp
Curry leaves – 3-4
Fenugreek seeds – 4 (yes, 4 seeds)
Cumin seed - 1/2 tsp
Split and hulled black gram/urad dal - 1 tsp
Split and hulled chana dal - 1-2 tsp
Dry red chillies – 2, broken
Oil – 2-3 tsp

1 Heat oil, add the fenugreek seeds and then the urad dal. As the urad turns colour, add the mustard seeds. Once they pop, add the rest of the ingredients under 'Tempering' and fry well.

2 Now add the tomato and saute well. Add a little water, if you like.

3 Now add the green banana and mix. Add the salt, turmeric and chilli powder, mix well.

4 Now tip the kodampuli and the water in which they were soaked into the banana. (At that moment, I hadn't known if that was how it's used; I just did it because the kodampuli looked hard and unyielding even after soaking for 30 minutes, and the water didn't look very different either.)

5 Let it boil, checking now and then to ensure the gravy doesn't stick to the bottom of the pan. Add water if the consistency is too thick.

6 At home, tamarind gravies are finished off with a final addition of jaggery. I resisted the urge to do that with this experiment.

I will try this again, with other vegetables.

* Note: I added the third tomato and some more water and boiled it a little more after finding the gravy too hot.

What are the inner 'others' in you - and why do you think they are?

A Reminder: Desi Soccer Mom's Back to Basics is being hosted here - the deadline is October 17, so send in those entries!

Friday, September 17, 2010

Back To Basics - 3

Back to Basics, Desi Soccer Mom's event, is being guest-hosted here this month. The event aims to be a repository of knowledge for ingredients and techniques that are basic to cooking. What's basic for one, can, of course, be advanced for someone else, depending on the kind of cooking and cuisine they are used to.

Here are the guidelines, expectations and rules. I expect to be my usual strict hostess self unless Superhostess raps me on the knuckles and asks me to ease up.

Most of the information below is copied from DSM's post for the first edition of the event.

What the event looks for:

1. How to and tips on how you make your life easier in the kitchen, by grinding pastes or freezing seasonal fruits and vegetables.

2. Recipes for rubs, marinades and masalas

3. Prepping tips - freezing dal, tomato-onion gravy, etc.

4. Recipes for concentrates like this lemon concentrate used to make lemonade.

5. A food recipe that goes with the above is totally optional but welcome.

If you got the drift, start posting the kitchen secrets. Here are the rules:

Rule No. 1: The entries must be original. If inspired or copied from another source, please give credit.

Rule No. 2: Link your post to this post and DSM's orginal post.

Rule No. 3: Older entries are fine as long as you link them here.

Rule No. 4: DSM says she wants exclamation points (!) kept to the minimum and totally avoid them in the title, if you can. (This is an original rule from the blog Indian Food Rocks.)

Please don't send pictures.

Send it to me at srablog AT gmail DOT com.

Please send me the link, your name and blog name.

Please say Back To Basics - 3 in the Subject line of the e-mail.

The deadline is October 17 and I may or may not accept late entries depending on when I do the round-up.

Tuesday, September 14, 2010

It's Been A Pleasure Talking To You

In real life, anniversaires and anniversaries are markers of another year survived, grey hairs accumulated (and done away with), kilos accumulated (maybe even shed), successes and failures great and small, or even of an year that was mercifully staid and uncomplicated in what it proffered. My cynical self (I have other selves as well) would agree with Oscar Wilde: "Most modern calendars mar the sweet simplicity of our lives by reminding us that each day that passes is the anniversary of some perfectly uninteresting event." While I rarely celebrate non-blog milestones on the blog, I do mark the blog anniversary religiously, sometimes eventfully.

For now, though, it's a time to thank you all for spending time here and telling me (or not) what you think of everything that's posted here. I would love to find out why you come here, who you are if I don't know you already, how I've made your day, changed your life for the better and so on and so forth though some of you have told me on and off earlier, but I don't believe in such egotistic excesses ... er ... exercises. (Really, believe me ;) I wish Blogger provided smilies and winkies so I could use them here).




And while numbers don't matter much to me unless they tot up to gazillions in my bank balance and in my blog stats, a Fourth Anniversary does seem like I've lasted here awhile and it's been a pleasure.

Thank you, and keep visiting!

Thursday, September 09, 2010

Ice-Cream Something

It's past midnight and just a few minutes ago, She gave up telling Herself She would get a start on something She only needed to do at work tomorrow.

"You're too tired," She said to Herself. "How are you going to put together a report when you feel so weary?" So She continued to surf, reflecting that if there was one thing that could attract and distract and provide endless amusement even as it seemed pointless and hopeless, it would be the Internet. (She means that this mouse potato expects no tangible result from all the surfing. It's a state of being where the journey assumes more significance than the destination, but more on its unapparent significance later, whenever it becomes apparent.)

What did become very apparent, though, was that She could do a short post on the blog and impart some purpose to a sleepless night. Existentialist debate of the abovementioned kind can be happily replaced by hedonism.


The day before She made this, She had lunch at an Aunt's house. The Aunt unveiled something like this but She was too lazy to ask how it was made. She kept thinking, surfing unpointlessly that night and then She told herself, "It's common sense - you know there was ice-cream and there were biscuits, and what melts can freeze again, so just crumble some biscuits, add them to some melted ice-cream and freeze it back." As She prepared to shut down, she continued to surf, and came upon this site which confirmed Her frozenmeltingfreezingagain thought process was the right idea. Her friends liked it too.


The dark chocolate art on top was an inspiration.

This dessert is going to a mad tea party.

Thursday, September 02, 2010

Eating Out in Taipei


The first stall that I encountered in the Lin Jiang (Tonghua) night market - they were selling pork dumplings and chicken, among other things. The pork dumplings had some black sesame sprinkled on them. The price for five was NT$40.


Steamed shrimp - mild and delicious



This stall had a variety of foods - meats on a stick, tofu, several bowls of broth bubbling away. I didn't know how to eat them but just bumbled along. It turns out that one way of eating them is that you have to choose your meats, tofu and veggies, which are priced separately. Then they will be boiled in a broth and given to you on a plate with some sauce, and the broth, topped with some celery, comes in a cup.


Meats on a stick - a phenomenon that I've seen in Thailand and Singapore as well, and which one can find throughout the other neighbouring countries, which I hope to visit someday soon!


One of the abovementioned assembled meat-veg-soup combinations

Another stall selling food. In the foreground, in those little cups, is what I think is chowanmushi, savoury Japanese custard containing seafood and mushrooms, which I tasted on a trip to Japan.

There are a variety of sweet potato snacks and desserts - I was too full to try any!

Some more, all colourful


And then some!

Sticky rice cakes, with black sesame and peanut powder, being steamed

And they're ready!

Lest you opt for the white sausage, be warned, it has rice and beans in it, not meat!

Name the body parts! Chicken feet, hearts and livers, great delicacies in Taiwan, I'm told!


Look at the stuffed lady's finger/okra. It was tasty - and cold.

Offerings at the Longshan Temple

Many, many more of them


Century eggs on tofu, I think

Shellfish!

I don't even know what this is!

And finally, ending on a pretty note!

To see some non-foodie travel pictures, go here.


Wednesday, August 11, 2010

Everybody Loves A Happy Ending - Of Chalks & Chopsticks


When the sweet-faced teenager navigating a shopping cart in the narrow aisle asked her to “excuse me, Aunty”, she turned and stared. “I’m not your aunty,” she told him severely, and as he watched the boy’s face fall, Amar turned away and smiled to himself, but not without some exasperation.

Why couldn’t she let things go? Did she have to kick up a fuss all the time? And it wasn’t as if she wasn’t of Aunty-age, after all … As if she had heard him, she came up to him, wagged a finger and said, “I’m Aunty only to my niece and my friends’ kids, not to every Tom, Dick and Harry in the supermarket.”

Amar knew the quality of the time they would be spending together would deteriorate rapidly if he continued the conversation. They had lost enough time, and he wasn’t prepared to let her slip through his hands yet again.

It struck him that this behaviour was a pattern - he’d say something, she would respond, and a few lines later, he would shut up, for fear of putting her off. When he had finally gathered the courage to tell her he wanted to spend the rest of his life with her and did not shut up easily, it hadn’t worked.

They had spent hours in the miserable canteen, eating those erosive, grey dosas and a chutney which tasted like it had been fermented with great deliberation. Often, the cook would draw off a line of sweat from his forehead with his thumb and flick it off nonchalantly, and continue frying his work of art. Amar had gotten inured to the sizzle of sweat on the canteen-sized tawa but the day she noticed this was the last day both of them ate dosa there.

“Good riddance, at least now you won’t go after those dirty dosas!” she had said, and he looked at her, astonished. Wasn’t it for her that he had gotten used to those foul pancakes, hadn’t it been she who had declared, in that opinionated style of hers, that nothing else in the canteen was worth eating, and how could any sentient human being eat anything but those?

Amar smiled at the memory. Then there was that incident where she had railed, raved and ranted for an entire week because “that debauched lowlife” had asked her to go out with him. He had been pleased, of course, but pretending to be a selfless friend, he’d egged her on gently. “You shouldn’t be so inflexible, he might be worth it, so what if he smokes and drinks a bit?” he’d said.

“Other things aside, did you know kissing a smoker is like licking an ash-tray?”, she’d retorted, and he’d felt himself go red. He didn’t want to ask how she knew - was it from the funny sticker with that line they had laughed at in the gift shop or did she really have some experience …


When Amar looked back on those four years that they’d worked together, his eyes would twinkle at the memories. Maybe he shouldn’t have given up so easily - at least that’s how it felt, though he had then believed he had tried enough.

His mind cast back to the day he had invited her for dinner, all ready with the proposal. He knew she loved good food. Was that the way to her heart? Would a sizeable chunk of velvety rich chocolate cake have her eating out of his hand? Amar caught himself laughing at the incongruity of it - people would have you believe that was the way to a man’s heart, and here he was, wondering whether it would work in her case. Ask her, and she would be certain to say the surest way to a man’s heart is through his chest!

She was bad at remembering birthdays, so he could pretend it was his birthday soon, ask her over for a home-cooked meal and ask her how she felt about him. Thus a Saturday evening three weeks later found him cooking up a storm in his apartment. His roommate had made himself scarce but he had had to keep the door open to let the neighbours, and her, know there would be no hanky panky …

He arranged the meal with great care. He knew of her love for salads, so he’d made a salad of French beans topped with grated hard-boiled eggs. He’d scoured the cookbooks for an exotic recipe and put together another salad made with roasted sweet potatoes, carrots and crunchy, raw chow chow. He knew she liked unusual combinations of ingredients, and he hoped he’d got it, get it, right with this one. This salad had its origins in Brazil. (Now that would be an interesting place to honeymoon in!) Then there was a shrimp and avocado salad. How he had tended to the avocados, pressing them gently everyday to see if they would give just that little bit, had attained the perfect stage of ripeness! Then, for dessert, there was rich chocolate cake, and bread pudding with chunky, bitter marmalade.

She was right on time, with two bottles of non-alcoholic wine in hand. (She had to do that even for his birthday, didn’t she, stick to her no-booze principles!) She pushed the door a little wider open, and made herself comfortable in the sofa.

There was no conversation for a few minutes, then he switched channels and a rain dance from a popular movie came on, patches of the heroine showing through her wet, transparent clothes as she and the hero, wig and false moustache askew under all that water, whirled and twirled around each other. She launched into a diatribe on “exploitative film-makers and ageing, randy heroes” and “heroines who didn’t know any better”. Not the mood he intended to set at all - he jumped up, went into the kitchen, served the tomato soup - and changed the channel. He asked her how her day had gone and managed to steer the conversation to the food.

They ate leisurely, discussing the food, especially the Brazilian salad. She had talked non-stop, had something to say about everything: Chow chow! Really? I can’t believe you used it in a salad, and I can’t believe it doesn’t taste crappy; The sweet potatoes don’t really do it for me, though, maybe you didn’t roast them well enough; That’s grated egg? I thought it was coconut!; I love shrimp, but I dislike the smell of fish; You’d have made a great chef, Amar, maybe you should write a cookbook one day! She ate the last of the chocolate cake and the bread pudding, lapping up every crumb, licking the spoon clean as he looked on fondly.

They went back to the living room, the clock had just struck nine. He offered mints, she didn’t want any. He placed the dish of mints on the table, took a deep breath and leant towards her.

“Deepti, I need to ask you something,” he said.

“Ask away,” she said, eyes fixed on the TV.

“Look at me, it’s serious,” he said.

“Okay, what?” she said, turning to face him.

“Let’s get married,” he said, bluntly, even as he wondered how he’d managed to strip the moment of all romance.

But her reaction puzzled him. She didn’t look delighted, nor did she look offended. She smiled, rather sadly. “I can’t, Amar, I’m not the marrying type,” she said.

“Why not?” he asked. “I’m quite a good catch,” he joked, knowing how it burned her up that traditionally it was the man who was supposed to be the prize.

“Oh, stop joking, Amar! I’m serious. I’m not sure I won’t get bored with the whole thing. And I don‘t like the gender imbalance in a marriage.”

“Gender imb …? Listen, you know you won’t have to bother about that with me. And we love spending time with each other, don’t deny that.”

“Yes, Amar, but we aren’t married yet, that’s why. Marriage kills romance and friendship, and I would hate to hate you,” she said, getting up and collecting her things. “Thanks for dinner, I’ll see you Monday.”

He couldn’t persuade her, though he tried over the next few weeks. Then family circumstances forced her to move back home, and any hope that he had of convincing her died slowly. He didn’t think he could ever look upon her as merely a friend …


But here they were again. He looked the same, but there was a fair sprinkling of grey in his hair. She had greyed too, but her haircut did a good job of masking it. In the same city for the last three years, and neither had known, till they ran into each other in the supermarket. There was only the slightest hesitation before they’d enveloped each other in warm hugs. They had abandoned their shopping, gone down to the cafeteria and caught up with their lives over a cup of coffee, till the waiter finally interrupted them to say it was past 10 p.m. and closing time. The manager looked at them pointedly - the bill wasn’t proportionate to the amount of time they had spent there - and they hightailed it out of there, suppressing laughter and vowing not to go back for a while.

Neither had found a partner, Deepti because she had had no reason to believe her reasoning was wrong (“just look at my friends, caught in a rut, stuck in monotonous matrimony, I enjoy my solitude”) - and Amar because he believed it was wrong to look for a ‘next best’ when he still missed Deepti. Two decades had taken the edge off the ache, but seeing her - and her warm reaction - had rekindled hope.

Two months later, he was again cooking a meal for her, to celebrate her getting a raise and a new assignment at work. She still loved salads, but was going easy on the puddings, she said. And she had allowed him to pick up a bottle of wine, though she wouldn’t drink any. Had she mellowed at least a little bit? You wouldn’t think it given the way she had glared at that boy in the store. And to their utter amazement, the Golden Oldies programme on TV was playing the very same rain dance that had made her erupt the last time they ate together.

“Switch off that darn thing, Amar!” she yelled, even as he scrabbled for the remote control, “I can’t believe this revolting song is haunting us again!” Silence reigned for a while as both of them fell quiet.

Looking at her watch, Deepti got up. “I’ll leave now,” she said.

“Not so fast!” he said, reaching for her hand. “Let’s get married, I’m still a good catch.”

“So’s a haul of smelly fish,” she said, with a straight face, even as she took his hand in hers.


{Fiction ends.}

This goes off to Desi Soccer Mom who is hosting Of Chalks and Chopsticks, Aqua's brainwave.

This story is for all of you who were disappointed with the not-so-happy ending in the previous story.

The grated egg salad is here.

The shrimp and avocado salad is here.

And the salad that did not do its intended job, of getting Deepti to say yes to Amar's first proposal (do you think it was because he was clueless, which guy would woo a girl with chow chow anyway?), will come later. Until then, sweet dreams!

Wednesday, August 04, 2010

Of Chalks And Chopsticks - The Round Up

1. The sabzi had become a bit watery and Nikita had acidly remarked that now she understood why there was a water shortage in Mumbai and everyone had laughed.

2. And then after few more minutes her Kaka was gone. With that, he left some wonderful memories to cherish for Vabhavi and her parents. Few years later they also moved to this big city. And since then whenever her Kaka would come to meet up with them, he never forgot to bring a big pack of samosas.

3. She was so engrossed in grating that she gave a start on hearing the door bell. With bits of carrots all over her, she jumped out to open the door, only to get the shock of her life. Standing on the door step was Dev along with few friends. They came to help grate the carrots, and even got the graters!

4. Doctor asked the boy whether he eats all the vegetables and fruits and does he drink milk or not. The boy answered yes I do, I eat everything mom gives. Doctor was happy and gave him a toy car to play and sent him home.

5. 'You have a lot to explain ...', said Sruthi,wiping her tears.

'Relax babe,let me get you something to comfort you ...'

A few minutes later, ... came out with two bowls of soup...


6. I love coriander, but that is exactly why I scaled mountains, I swam rivers, I pierced forests, I fought terrors and obtained coriander seeds!! Now we have acres and acres of land growing coriander for our kingdom! This Prince is hopelessly out of touch with current events!!

7. As I pushed open the door, my senses were gently assaulted with the tantalizing aromas of spicy daal, fragrant rice and vibrant bell peppers nestled on a bed of moong sprouts.

8. She climbed one of the trees with ease and found that there were more green mangoes on that one. She thought about having them with some salt & red chilli powder and that was enough to motivate her to start picking them and throwing them on to the back pack that she was carrying.

9. Her fingers wallowed in the sensuous touch of the sticky, hard, golden lumps of jaggery as she chopped them into tiny pieces and added them to milky grated coconut to make a filling for her karanjis.

10. As she looked at the last dregs of her tea and idly rotated it watching the small tea leaves swirling around the cardamom peels, she realised that she hated being alone for long.

11. The red and green glass bangles on her thin, rough wrists would make a sweet tinkling sound while she rolled the smooth black nora, grating the poppy seeds by rhythmic regular pressure of her hands.

12. “There is not too much space on the counter to knead the dough,” he says. “Let’s quickly vacuum the floor. Then I can knead it on the floor.”

13. She could overhear the guests appreciating the food she had slaved over all day, crispy Aloo Tikkis, spicy Baingan Bharta, creamy Aloo Dum, hearty Palak Paneer, subtly flavored jeera rice, Vegetable Pulao and cardamom infused Shrikhand.

14. Was she as surprised to know he was no longer a dusty, rural lad but a chef in a fancy restaurant in the country's Capital, much celebrated for his innovativeness? "Simplicity, improvisation, imagination," was his favourite, oft-quoted line.

Please mail me in case I've omitted an entry or a link.

Desi Soccer Mom is hosting the August edition - please participate!

Wednesday, July 28, 2010

Of Apples, Cheese, Chalks & Chopsticks

They were meeting after twenty-five years. She looked the same, though he could detect a thread of silver here and there in her still luxurious hair. Surprise, not excitement, had been his first reaction when she mailed him out of the blue, saying she needed to meet him. He couldn't bring himself to ask her why. Slowly, though, curiosity and elation took over and he began to look forward to the visit.

The last time he saw her, they were around 20 years old. Her lip had curled in derision when she saw him playing kabaddi along with the other village boys on the beach. He should have known then, that he couldn't expect to be anything to her but a rustic.


"But I'm going to be an engineer," he had protested silently, and could hear her retort, loudly in his head: "So what, you don't have the style!"

He knew she would be married off in the next couple of years. This village visit, he was certain, was to indulge her passion for photography, he was sure it was nothing to do with getting in touch with her roots - she was never to be found without her camera. Every little thing found its way into it - the ixora bush in his house, the haystack, the paddy fields, even the vividly painted staircase.








Though he resisted it, his parents' secret hopes began to rub off on him - that she would become their daughter-in-law, bring home a fat dowry and he would never have to worry about working hard, making money and supporting a family. Her wealth would take care of all that.

Her parents remained mute to the suggestion. She had gone abroad to study and was now a celebrated photographer. Her subjects had changed to more serious ones - ethnic conflict, migration, famine, women's empowerment. He would never have guessed it was more than a passing fancy but who was he to say? Was she as surprised to know he was no longer a dusty, rural lad but a chef in a fancy restaurant in the country's Capital, much celebrated for his innovativeness? "Simplicity, improvisation, imagination," was his favourite, oft-quoted line. Oh yes, he had learnt the English alright, he'd show her!

Would she like to join him for dinner, he'd mailed back. She said yes. Had she turned vegetarian? No, but she liked inventive vegetarian and vegan food, could he come up with some? Had her tone turned teasing? Was she testing him? Flirting with him? Did he have a chance, after all? He'd heard she wasn't married either ... His parents' unrealistic expectations for him had ensured he hadn't gotten married, but of course, they, him included, went around telling people it wasn't easy to find a girl for the likes of someone as talented as him.

He planned the menu with great care. He remembered how she had come upon a pale, coral shell on the beach and said it resembled an ice-cream cone.


Should he serve her ice-cream in a cone-shaped shell? Would she remember those rare moments of pleasantness that had passed between them when she was not being her haughty, city-bred self? The only time she had exhibited any interest in him and his family was when they had their meals - she was full of questions as to how a certain curry was made, why their rice was brown, why their food tasted better than in the city.

He planned a feast. And he served up one that was much appreciated. She asked him about his choice of a career. He lied and said he'd chosen to go into catering because it was creative, and that engineering was run of the mill. (In truth, he gave up after the second year.)

"What about you? But it's not surprising, I suppose," he said.

"Yeah," she said with a laugh. "You know me, I was a shutterbug, but somewhere along the way, I decided to combine it with a greater purpose than pure pleasure, so I specialised in photojournalism," she said. Then both fell quiet. He wanted to ask her about herself, but the gauche village boy surfaced.

"So what brings you here? Work?" he asked.

"No. Life," she said.

His heart leapt in excitement. Would there be a romance ... and marriage, at last?

"Really? What do you mean?"

"Guess! I bet you can't," she said.

"Are you coming back to these parts, hanging up your boots?"

"Not really." (So there was still hope that she COULD be hanging up her boots, after all.)

"You came here to see someone? Someone special?"

"No, no one special. Just you."

Disappointment, nay, despair, filled his heart. Thank God he had bowed his head and she wouldn't be able to make out how hurt he was.

"What is it then?" he asked, with a smile he knew was too bright, tiring instantly of the guessing game.

"You know your signature apple and paneer stew? I want the recipe," she said.

"You came all the way to meet me for a recipe?" he asked incredulously.

"Well, yes. I'm taking a break from all the tragedy I cover. My partner and I are producing a coffee table book on traditional and innovative recipes - and when I came across a mention of you somewhere on the Internet, I knew I had to have it for the book. It's too zany to go without mention," she said.

He realised he'd been nodding weakly. Partner? What sort of partner? Life partner? Business associate? Another journalist? And zany? His recipe was zany? But was any of this more cruel than her saying, "No, no one special. Just you."?

"One minute," he heard himself saying, and then he found himself printing out the recipe. He didn't hear her thank him, didn't hear her tell him how she didn't expect he would part with it so easily. All he could hear was a voice in his head saying, "This too will pass."

{Fiction ends.}

Disclaimer: The above piece, purely fiction, has nothing to do with the photos in this post, I just used the opportunity to show off my photographs - from my much-awaited, much-enjoyed recent vacation. It also does not have much to do with what I think of rural lads or kabaddi or the male of the species in general. I wish them the very best - but that doesn't include wives and easy money they don't deserve.


I came up with this wacky recipe this morning when I over-salted the paneer and the only thing that struck me as remedial measure, besides sugar and jaggery and amchur which I didn't want to use, was lime, and then when it didn't work, apple and some tamarind. It turned into a faintly tangy but mostly mellow dish.

Paneer, cubed: Two cups
Whole cashew nut: Four
Roasted sunflower seeds: A fistful
Onion: 1, sliced
Ginger-garlic paste: 2 tsp
Peas: 1/2-3/4 cup, boiled
Apple: 1/2-3/4 cup, diced
Watery, thin tamarind extract: 1/4 cup
Salt, turmeric and chilli powder

Soak the cashew nuts and sunflower seeds in a little water for about 20 minutes and grind to as smooth a paste as possible.

Saute the onion, then the ginger-garlic paste and then add the ground paste.

Let it cook for a while and then add the peas and paneer.

Mix well and then add the salt, turmeric and chilli powder. Add some water if it's too thick and let it boil well.

Add the apple and cook on low heat, just a tad above 'simmer'. Once you feel the apple softening, add the tamarind liquid, bring to a gentle boil and turn off the heat.

This is for Of Chalks and Chopsticks, the event created by Aqua, which I'm guest-hosting this month. Hurry up and send me your entries, the deadline has been extended to July 31.



Enhanced by Zemanta

Tuesday, July 27, 2010

Of Chalks And Chopsticks - Extending Deadline

If you've concocted a recipe but not a story yet (or vice versa) for the event, you're sailing in the same boat as me.

I'm extending the deadline till July 31 - hurry up and send me your entries.