I can’t have enough pickles it seems; the previous post too was on pickling. Pickling is cool (again) and you are likely to see a lot of talk about them. Lacto-fermentation is trending. Me, I’ve always loved a good pickle and the process of making a perishable vegetable last longer. Pickles are a great way to use the abundance from your garden where the entire crop of any one kind tends to ripen all at the same time.
Monjji anchaar, (L) Feb 2016, (R) 2018. Oh, how the monkeys have ruined my once-lush palms!
There is so much nostalgia associated with many seasonal pickles that the mere act of making one brings all those childhood memories flooding back. Kohlrabi, monjji to Kashmiris, is much more than just any vegetable to them. I am not exaggerating when I say that it is a reminder of our homeland, our homes with the kitchen gardens, our community, our market streets, especially now when we have all been removed from it. As for all people who have known exile, the longing for things that represent that homeland only gets deeper. Monjji anchar (kohlrabi pickle) might once have been that pickle found in every kitchen cupboard in Kashmir, but today, for many of us, it is a lot more.
As in desserts, the Kashmiri Pandit cuisine is pretty limited in its repertoire of pickles. We have just one recipe for pickling, only the vegetables get swapped. You may use kohlrabi or cauliflower. If you are feeling very rebellious you could go all out and use onions. Continue reading “Kohlrabi Pickle”
Ask, and it will be given to you; seek, and you will find. Even in an extremely urbanised city like Delhi, with hardly any real wilderness left, you will be pleasantly surprised how nature escapes the boundaries we set for her. Plants like bathua (lamb’s quarters) and kulfa (purslane) are common enough. I even found a large patch of sotchal (common mallow) growing wild in Purana Qila one time.
Last year K, my house help, put before me a bag of citrus growing on an unoccupied plot in her colony that no one wanted and was only attracting monkeys and their destructive antics. It looked a lot like our santara, the regular Indian orange; the peel and sections were on point. But there was nothing orange-y about their juice. The juice was sour and bitter, in equal measure. Loathe to see beautiful fruit laid waste she brought me a few confident that I would be able to make something of them.
Continue reading “Bitter Lime Pickle”
The summer bounty of produce from the garden that can be made into chutneys, pickles, and jams has started. The first to arrive are the fallen mangoes that I usually make into a quick-pickle or a sweet mango chutney. But, this year, owing to Mum’s house crawling with workers (we are renovating) there weren’t many left for us. In fact, most of the low-hanging fruit disappeared from the trees while still quite green.
The army of kids of the caretaker in the neighbour’s house have also been very kind to pluck a good portion of the higher-up fruits off the tree that abuts the common wall. I will likely have fewer mangoes that will need to be processed into jam. They have also had a free run of the carondas from the bush that is planted in the front yard. Limes have started ripening; I plucked a few from my tree this morning.
My dad remembers his ‘foraging’ days in Kashmir and lets the children be. The caronda shrub is heavily laden and has yielded enough for them and us. I shared some with friends and neighbours as well. There should be an even bigger crop around September, after the rains. That is when I will make Caronde ki Chutney to keep till next year. To start the season off I made this simple caronde-mirch ki sabzi, more a pickle than a sabzi really, that takes all of ten minutes to put together. It makes a great accompaniment to North Indian food and is just the kind of side to perk up those taste buds overwhelmed by this muggy weather. Continue reading “Caronde Hari Mirch ki Sabzi”
Time for another tested recipe. If you try these once you will never go back to the industrial kind. That’s the thing with home-baked bread, even when made with only maida, it ruins you for the mass-produced bread. Thankfully, when made in small quantities, it is easier than cooking roti which we do as a matter of daily routine.
Mom had given me a load of blanched spinach from her garden. At first I wanted to make palak-panir. But I was hoping to send along some bread when the son left after Diwali holidays and decided to use the spinach in the bread instead. I love the spinach pavs served at Cafe Lota and this recipe is inspired by those really-green buns. It’s a different matter that the spinach made the bread seem too healthy to the son and he would have none of them. This when he doesn’t like the bread he gets in Pune!
Thanks to my smart phone I’m losing fewer recipes these days. Instead of committing my experiments and their results to memory I now jot down the ingredients into ‘notes’ on the phone right away. I had noted down exact measurements for the ingredients as well as the yield and there they were for my easy reference.
Here, then, from the phone archives, is the recipe for the spinach buns I baked last month and shared pictures of on Instagram. Notes and pictures from my very smart and handy Mi4. Continue reading “Whole Wheat Spinach Burger Buns”