mostly about food and cooking, but also the stories about the Bread and the Butterflies!

Archive for the ‘Vegetables’ Category

A Summer Tomato Salad and the Winners of Bong Mom’s Cookbook

In Low Fat, Under 30 min!, Vegetables, Vegetarian on June 22, 2013 at 8:47 pm

tomatoes

Hot and Humid.

But the early onset of Monsoons this year brought relief to some and tragedy to many.  Engineers (and politicians) will have us believe we can control Nature, twist, throttle, and contort it every which way, without any consequence.  Nature, then, has no choice but to show us what she is capable of.  Last week, just two days of incessant rains laid waste to much of Uttarakhand, the new state that was carved out of the hill districts of Uttar Pradesh in 2000.  The rivers Mandakini and Ganga reclaimed their banks with incredible force.  My parents were also amongst the many stranded in the state.  They were lucky to not have ventured further up beyond Uttarkashi, though Uttarkashi itself witnessed hundreds of buildings being swept away into the Ganga.  Sensibly, they decided to stay put in the safety of the ashram they were at, and waited for the rush of people to clear.  I was myself scheduled to be in the upper reaches (Bhimtal-Pithoragarh) at that very time for work but the unavailability of train tickets for our team meant we must reschedule the visit.  The official meeting at Dehradoon on Monday happened as scheduled while the magnitude of the disaster was still being uncovered. Read the rest of this entry »

Pumpkin shoots with eggplant – al kanjji te wangun

In Kashmiri, Vegetables, Vegetarian on May 8, 2013 at 5:36 pm

As we move to bigger urban centers, and into smaller and smaller lots and apartments, we are removed more and more from the food we eat, from the act of growing our own food.  Much of what was once common in every home garden is gradually getting lost, at least to us city folk.  My parents maintain a small garden patch in their urban lot and even in that tiny space my mom forages for amaranth.  Yes, forage; they don’t grow it from seed, it just volunteers!  When we were younger and had a large kitchen garden inside the IITD campus,  kulfa (purslane) was another green found growing wild.

My father and his brothers are avid gardeners.  Even in the constraints of their urban homes, you will find them pottering around.  My uncle, in Pune, gardens out of huge planters on his rooftop growing runner beans, and Kashmiri favourites haak, sotchal (common mallow), and monjji (kohl rabi).  I have been very lucky, despite an urban upbringing, to have grown up in a home with a garden, and knowing a little about how food makes it to the table.  In my own typical city house I grow herbs in pots, I have a curry leaf tree and a lime tree, and grape vines that climb up the pergola on my first floor terrace.

Many wild greens used to be part of a regular Kashmiri diet – abuj, vopal haak, vasta haak, hund, to name just a few.  Today, I would be hard pressed to even identify them.

urban foraging: wild mallow
Sotchal (common mallow), on the left, foreground. Photo credit: Kritika Walia

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Shukto

In Bengali, Vegetables, Vegetarian on May 29, 2012 at 7:39 pm

calcutta

There is more shared between Kashmir and Bengal than a love for rice, fish, and mustard oil.  There is a shared history.  Eighth century Kashmiri emperor Lalitaditya’s empire is believed to have extended from Kabul right up to Bengal.  But, that was centuries ago.  Even in the last century there was a very strong connection between the two Indian states.  West Bengal seems to have been the first choice for a majority of Kashmiri youth in my parents generation seeking scholarship outside of this remote state in the north.  Nineteenth Century Calcutta was the bastion of contemporary western education. It was routine for teen Kashmiri boys to leave home for this faraway state to study medicine or engineering.  Many generations owe a debt to this state of bhadrlok for their education: in my family my Dad studied at IITKgp, one uncle studied medicine at Calcutta Medical College (established by the British in 1835, it is our oldest medical college), two others studied engineering at Jadhavpur University.  The Government Medical College, Srinagar, was established only in 1959, followed by the REC (Regional Engineering College) in 1960.

calcutta

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It’s time for some Deep Fried Bedmi Love

In Bread, Deep Fried!, Potatoes, Tea Party, Uttar Pradesh, Vegetables, Vegetarian on February 9, 2012 at 3:46 pm

The first month of this year is history already.  How time flies!

After some fumbling this season, old man winter got into his groove here in Delhi.  The weather has been at its frigid best for the past 6 weeks even though we celebrated Basant Panchami  (the fifth day of Spring) last Saturday.  I even poured myself a glass of kanji while preparing dinner the other day. But, the thaw has certainly started and if you blink the short Spring will be over.

In the fast pace of 2011 many celebrations got left out.  No one got a birthday cake :shock:.  The blog anniversary was overlooked since there was no time to come up with a theme, announce a party, or be a proper host to all of you.  But, it is always party-time at A Mad Tea Party where we celebrate food as just that – nourishment; food that satiates, the kind that engages all our senses.  Mindful eating without dissecting what is on the plate.

bedmi poori

One-dish-themed blog-events are now commonplace.  The poori-party might have been one of the first of that kind but it was quite by accident.  None of the subsequent celebrations were a patch on that first party.  From that party on, I have made a concerted effort to fry poories more often.  Every time the son visits for holidays, poori-bhaji features on the breakfast menu on one of the days.  Just the once maybe, but it is sure to be there.  Then, for Ram Navmi I indulge the little girl in me who misses doing rounds of the neighbouring homes to gather loads of prasad be part of the ritual to revere the goddess in all girls, by cooking poori, halwa, and kala chana.  That adds up to at least three poori-frying sessions a year!  And if there are friends or family visiting (and it is cool enough to fry in the kitchen) then it is likely they will get some deep fried love!

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Another pickle for you

In Pickles, Preserves, Punjab, Vegetables, Vegetarian on March 2, 2011 at 8:19 pm

gajar, carrots

Something strange is going on with the weather.  We have had the wettest spring ever and the frequent showers have kept the temperatures down.  I start my day wearing a vest by habit and then within an hour find myself going back down to change into a full-sleeved sweater.  Climate change?  Maybe that is too drastic but this is definitely not our usual Spring.

Beating the Retreat

I did indulge myself in some typical spring activities anyway, such as drinking kanji and enjoying the sunshine; the spring did start out sunny. Mid-January found us traversing the city on a few occasions.   One Sunday morning was spent at the IGNCA viewing Delhi: A Living Heritage exhibit.  On our way back we decided to criss-cross a little and take in the city lights.  We found ourselves joining the crowds watching the rehearsals for the Beating the Retreat ceremony.  We stood there awhile, soaking in national pride and such emotions.

India Gate

Another Sunday afternoon we first hopped on the Metro,  took the city bus next, and then walked to the National Gallery of Modern Art where we heard the very articulate Anish Kapoor talk about his work (and even enjoyed a cup of tea with him!).  Later we walked from the NGMA to the Chinmaya Mission auditorium for TH’s student’s Kuchipudi dance performance, and then took the Metro back home. Read the rest of this entry »

Gogji-Nadir (Turnips with Lotus Root)

In Kashmiri, Low Fat, Under 30 min!, Vegetables, Vegetarian on November 26, 2010 at 7:37 pm

Winter has set in Delhi. We have had some rain this week which has further brought down the temperatures and I am beginning to regret not airing out the winter wardrobe ahead of time when the days were sunny and bright.  The sun will be back in our winter soon enough and we will be found lazily shelling peanuts outside during breaks from work, or while waiting for transport.  Oh, but there’s a change to that script.  Those of us who have got used to Delhi’s awesome Metro may not be able to indulge in this litter-generating activity.  Imagine, not-littering might become a habit with the denizens of Delhi!  Hope floats!

turnips and lotus root

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Palak Panir

In Low Fat, Punjab, Under 30 min!, Vegetables, Vegetarian on September 18, 2009 at 10:26 pm

Palak Paneer

I have been cooking a lot of express-Indian these past few months. In fact, my usual cooking is reasonably Express, and predominantly Indian. But this was additionally challenging because I was looking for 6 ingredients or less. I am going to take some creative license and add oil to the list of not-to-be-counted ingredients. There is just a tablespoon of it anyway.

Yes, really. And, no cream. Sorry to have been the harbinger of this disappointing information but it is true that in the ‘real’ palak-panir (pah-luk-pun-nir) there is no cream. The creamed-spinach is likely the contribution of some restaurant-cook to fulfill the expectations of Indian food (quasi-Punjabi-Mughlai in most restaurants abroad) shimmering in that layer of floating fat. You do serve sarson-ka-saag makhan mar ke (splattered-with-butter) but not palak panir. Or, maybe, the name-change that this dish underwent when it was exported to the Western shores might have had something to do with this. Palak-(ka-saag)-panir got mixed up with the aforementioned saag and somewhere along the way became saag panirSaag is the generic word for ‘greens’ in Punjabi, but when used by itself usually refers to mustard greens. I believe I have come across recipes (on food blogs) for mustard greens cooked with panir. Inspired? ConFusion? I will keep my counsel.  Maybe Punjabi-kudi can shed more light on this subject… Read the rest of this entry »

Getting into Spring: Paneer Tikka

In Low Fat, on the side, Punjab, Tea Party, Vegetables, Vegetarian on March 13, 2009 at 10:04 pm

kanji

Spring is here and Delhi is a riot of colour. There are the myriad shades of green and now the blooms. To all this, Holi added its bright colours this week.

skewered

It has been a while since we joined in the revelry that Holi is but a party is always welcome. My MIL would always make fruit salad on this day. But who can handle all that cream in this day and age. One Holi we ate homemade pizza and ordered ice cream. If I feel like I will sometimes make gujiya, the traditional Holi sweet here in the North.  [Some other traditional Holi recipes here.]

This year all I did was cut up great looking purple carrots and start the process of preparing a cooling fermented drink… (yes, Pel are you listening?) As it turns out, it is a traditional drink for Holi second only to the frothy bhang! It is an apt one alright – with that deep purple colour…

While you wait for that recipe, here’s the one I promised last time – great party fare this one too. Read the rest of this entry »

Gimme Red!

In on the side, This and That, Vegetables on January 28, 2009 at 2:58 pm

Quick.  I need your opinion.  This one is my entry for Click: Red! To get these juicy tomatoes I made a trip to my local vegetable market so I could have tomatoes with their green bracts still attached!

tomatoes
(salad recipe here)

tomatoes
pears

For Click: Red! I’m was leaning towards #2…liked the mood there.   But you are all right, the tomatoes are looking their best in #1!

Thank you all!  First one it is – the official entry for Click: Red!

You could call it Kootu, I suppose

In Low Fat, south Indian, Under 30 min!, Vegetables, Vegetarian on September 14, 2008 at 10:05 pm

At the end of a more-than-full work day we all deserve to put our feet up and get the much needed rest.  Recharge our batteries.  Good wholesome food contributes much to this recharge.  Many of us also admit to the therapeutic qualities of the act of cooking itself!

roth

Roth – the baked kind. Crusty, you think?
This is my entry for the September edition of Click! the photo event at Jugalbandi.

The last couple of weeks have been more fast paced than ever for me.  Work, work related travel, sister’s visit, Ganesh Chaturthi and the Pun Pooza, and the continuing house renovation, all came to a head. As if I didn’t have enough on my plate already, the maid had to make a sudden visit to her hometown – an extended three week visit.  Which isn’t so bad actually.  Now I can multitask – plan the meal as I brew my evening cup of tea, have all the burners going and cook the veggies as I temper the dal, or roll out roti, and not have to deal with less-than-perfect food prep.  Much better.

Last night, after a grueling 11 hour work day (when I was lucky to have two additional people helping out!) I knew I needed a special meal.  TH brought me a Toro Bravo while I was still at my desk.  It needed to be a rice-night (that means, rice as the main starch for me), I could tell. Nothing short of the comfort of good old Kashmiri food would do.  Though it was late, I prepared dum aloo along with my nani’s special mung dal and served it with steamed rice (and roti – for the undiscerning).

Read the rest of this entry »

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