My mor milagai post on Instagram started a conversation between me and Radha, another Tambram schoolmate of mine. She mentioned how well it combines with fermented rice. This morning I had a bowl of rice that had now been fermenting a good 30 hours. I could see fermentation bubbles on the surface and it had that distinct funky smell. I had intended it for something else which the overcast skies put a spanner in. I could have made panta bhat, the Bengali version that has been on the list, but I also wanted to chip away at the mor milagai stash. No, it is not stashed away in my, now infamous, refrigerator #2 but might as well eat through the rest of the pantry while I am on #missionpantryclean.
This fermented rice used to be a popular breakfast dish in all parts of the country where rice is the staple. Known variously as pazhayadu, tangalanna, or yennai chadam, it was a great way to not only prevent waste but actually improve the nutritional content of the cereal. Fermentation, as we all know, increases the bio-availability of nutrients especially the B vitamins, as also calcium, and certain other trace minerals. Ayurveda bestows rice fermented like this with cooling properties, just what you need in the coming summer months. Hooray, for fermentation! Continue reading “Yennai Chadam – fermented rice”→
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”→
Well, I got me just the toy to make summer better – an ice cream maker! And, boy, have I been using it since! I’ve had it for a little over a week and have already covered my bases on frozen desserts – ice cream, sorbet, frozen yogurt, and granita. It has just brought out the creative cook in me like nothing else in a long time.
Every time we are in the vicinity of Connaught Place, we make sure to pick up a tub or two of Tender Coconut ice cream from Natural’s, our favorite flavour. When I finally agreed to add another gadget to my kitchen tools, this flavour was going to be the litmus test. If I could re-create reasonably good tender coconut ice cream at home, then giving over some kitchen retail to the new gadget could be deemed to be well worth it.
Before I could even make a list of the ingredients I needed, The Husband, as he drove off, called to say he was sending the coconut vendor my way. I answered the bell, hesitated briefly, and asked for two coconuts. I handed over two bowls to the vendor, one to hold the tender coconut water and the other for the coconut flesh. When I went to check he was scraping out the flesh from what looked like a pretty mature coconut. He had assumed I would prefer it for making chutney. I requested a really tender coconut, one with malai.
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”→