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”→
Drying is one of the oldest and easiest way to preserve food. In a country with plentiful sun it is only natural that we should have a tradition of using the sun’s energy to process food. You will find wadi varieties from all over the country. Bengalis put their bodi into many dishes including shukto, Southen India gives us vadams and appalams in addition to celebrating dried vegetables in, the most delicious of all ‘curries’, the vatahkuzhanmbu. In Uttarakhand mountain cucumbers are combined with urad-dal to make wadi. Punjab’s famous wadis which come in various flavours (with plums, with tomatoes, and regular – all spiced up with generous amounts of black pepper) can be combined with the blandest of vegetables to lift them out of the ordinary. From the state of UP we have mangodi, small wadis made with mung dal. Kashmiris make sun-dried spice-cakes and call them veri. Pickles that have been cooked in the sun for a while are found all over the country.
I am breaking the journeythrough the Kashmir Himalayas to share with you a family favourite from the region. ‘Kashmiri’ dum aloo appears on the menu of Indian restaurants more often than it ought to. I don’t imply that it is not worth offering, but that what is offered is not the real McCoy, but an outright imposter. The only thing they have in common is the main ingredient, my favourite vegetable, the potato. You may well say, “What’s the big deal?” If Saveur (their tagline – Savor a World of Authentic Cuisine!) can invent their inauthentic versions why not Indian restaurants! Of course, one is free to try restaurant dum aloo, even like it, but there is nothing Kashmiri about it. All I want is for you, my readers, to make an informed choice.
I used to cook it only occasionally as it involves a bit of frying and uses more fat than my average everyday cooking. That meant cooking a larger batch since “who knows when I will cook it again,” which, consequently, involved consuming even larger quantities of oil. I decided to change that. Now I cook it at least once a month, enough just for two meals. I get my treat and there is no need to binge.
As I said earlier, there is much Kashmiris make with rice. Besides being the staple on our plate it is also our preferred ingredient when it comes to celebrations of all kinds. All auspicious occasions begin with rice in some avatar or the other. Barring one sweet made with dry fruits all Kashmiri desserts have rice as the main ingredient. [Therein lies a lesson for all of us to look at statistics with a sharp eye – Kashmiri cuisine has 3.5 desserts in all!]
Kheer is the offering of choice for most Goddesses. When a sweet offering will not fit the bill, taher is cooked to mark the happy occasion. Similarly, cooking and eating vermarks the beginning of important celebrations such as weddings and yagnopavit ceremonies.