After a long gap I am harvesting tomatoes in sizable quantities this summer that require processing. Yes, the monkeys have been kind enough to share with us. I have been harvesting around 3/4 of a kilo every two days. The strategy is to harvest them the moment they start to show the slightest bit of colour. Sorry, no vine-ripened tomatoes for us, lest the monkeys get more than they leave for us. Left in the basket they ripen in a couple of days.
I have made two batches of marinara, and who knows, I just might succumb and make ketchup too. It’s just a tad too much work for the likes of me. But miracles do happen.
Marinara can be a hit and miss for many as the quality of tomatoes is inconsistent and most of the time we wing it rather than follow a recipe. Many of you messaged me on Instagram asking for my recipe. When I made the second batch I took care to measure the ingredients which there are few of. Go ahead and make it with the bounty of tomatoes currently in season. Don’t tell me you don’t have the time. 🙂 Make the most of the lock-down; it will be behind us soon and we be back to our sordid ways again.
I don’t fuss with peeling the tomato skins by blanching or processing the tomatoes through a food-mill. Lock-down or not, I have better things to do with my time. I didn’t plant any Italian basil this past winter so I had none for the sauce. Do add a few leaves if you can get some or use whatever fresh herbs you have available. Use dried herbs if you don’t have fresh ones. Make it your own. I used rosemary and marjoram from my garden and didn’t miss the basil at all. You can always add other herbs to your dish later.
Last year, after years and years of procrastinating, I finally prepared my first batch of maavadu or vadu manga, one of Southern India’s most loved pickle. The pickle is made with immature green mangoes about half an inch to maximum two inches in size. The intent obviously was to not waste anything, not even fallen fruit. There are thousands of fragrant flowers in each inflorescence of the mango tree. Scores of them get fertilized into fruit but only a few will mature and ripen. The rest just fall to the ground. The mango is called Kalpavriksha or the wish-fulfilling divine tree for a reason. The immature fruits as well as the more mature but still tart green mangoes are used to make our most favourite pickles. Once the fruit matures, it takes on the status of the King of fruits.
This pickle relies on the salting of mangoes to release enough of the juices to create a brine in which the mangoes eventually cure and drown. While the basic process and ingredients were similar in all the recipes I searched a few did casually mention that a little water may be added in the beginning. Whether I was impatient or my arid-Delhi mangoes are drier than their humid-Southern counterparts, the lack of enough liquid to submerge the fruit caused me to add water. As is now the habit, I shared a few pictures of my process on Instagram. Not a single person there (among those who follow me) had ever heard of such a thing and I was certain my maiden attempt would soon be enveloped in mold.
I stirred the jars a couple of times a day and sent a prayer out with every turn of the hand. Much like spinning the Buddhist prayer wheel. The Universe was listening! At least Annapurna Devi, the benevolent Goddess of food and the patron of all cooks, the one my mother-in-law had called me an incarnation of on many an occasion, was and helped the pickle along. The slight effervescence subsided in just a day of stirring and the pickle lasted the entire year. As I prepare the next batch this year, an ambitious 5 kilos of it, I still have two shriveled pieces of tender baby mangoes, covered in salty, spicy delicious brine – just the dressing a bowl of thayir sadam begs. Continue reading “Vadu Manga – pickled baby mangoes in brine”→
The day temperature is starting to soar. Soon it will be mango season. As it starts to hot up the mind naturally turn to thoughts of mango. All winter the containers of mango pulp from homegrown Amrapali mangoes just sit forgotten in the freezer.
I was on quite a roll last year. I’d made two kinds of ice creams with the bought cream but still had half the whole milk. which I turned into creamy yogurt. Don’t you love the malai on top of whole milk dahi? The following day as I reached for dahi to make the morning mango-smoothie/lassi, I thought the creamy dahi would be even better in frozen yogurt. The dahi had been cut and about a fourth of it already eaten. I tilted the dahi pot to drain as much whey as I could. As I set about grabbing the blender and other things, I took more dahi (made with regular 3% fat toned milk, the one that does not come in plastic bags!) in my big metal strainer lined with muslin. This dripped for not more than 15-20 minutes. You can skip this step if you are pressed for time; I don’t always do it.
I blended everything with a stick blender and chilled the mix in the fridge as the container of the ice cream maker chilled overnight in the freezer. Next morning I churned it for a mere 15 minutes and transferred it to the freezer to chill for a few hours. Remember to remove the frozen yogurt an hour or more before it’s time to serve. That brings it to just the right temperature and level of thaw to taste the flavours better and also makes it easy to scoop. Continue reading “Mango Froyo”→
It’s summer and the mangoes are maturing on the trees. The blazing sun keeps all of us indoors – it’s the sanest thing to do. Appetites are waning and you are perpetually parched.
“I hate summer!” you may be tempted to say. But then you remember the mangoes. And the phalsewala who has started doing his rounds. The trees of Delhi come into their own in the summer. The orange of the Semul in early summer has given way to the crimson of Gulmohurs and the trailing yellows of Amaltas.
In the North Indian plains, the mango blooms in early March. The inflorescence consists of hundreds of delicately perfumed flowers that bring the bees in droves. Naturally, not all flowers become fruit and not all fruits reach maturity. A large bunch will perhaps have a dozen mangoes at the most. Most of the fruit falls to the ground through the growth period. We (my Dad) have two trees of the Amrapali variety which grows into a luscious sweet fruit with deep orange pulp when it ripens in early July. When it is green and immature it is tart enough to make a good pickle. But the tiny mangoes that make up the first lot of the fallen fruit end up in the compost pit. Continue reading “Thayir Sadam – Curd Rice”→