Hot and Spicy Lamb chops in Apple sauce

October 12, 2013 by manjirichitnis 2 Comments

We all crave comfort food and at times the need is so great nothing else will do. Since I have been making variations of rice dishes in the past few days I didn’t want to do anymore rice but wanted a light yet rich in taste and spicy one pot meal for dinner.

I also wanted to cook a savoury dish with red meat and use apples as an ingredient to enter the recipe competition for the best apple recipe hosted by Gourmandize Uk and Ireland and making a sweet preparation was not what I wanted at all.

Still taking a leaf from the sweet preparations from apple , I think cinnamon and apple go very well with each other. It’s these well paired fellas that can spice up even the most drab foods.

So I decided to get some lean lamb shanks and marinate them overnight in a hot Indian marinade.

I have tried to tone down the amount of spice here so as to cater to taste buds that don’t take kindly to overpowering spices and yes ”heat” in food shouldn’t mask the other subtle flavours should it? But if your palate is used to heat feel free to AMP you the volume 🙂 I have mentioned by how much the heat can go in the ingredient list to stay with acceptable levels of taste.

Serves:2

For the marinade:

1 green chilli hot (2 green chillies if you handle spice well)
1/2 a bunch of coriander
salt to taste
red chilli powder 1 heaped tsp (2 -3 heaped tsp if you can handle the heat!)
freshly ground black pepper to dust onto the lamp chops

Wash and clean the lamb chops and marinate for atleast 2 hours, preferably overnight with salt,red chilli powder,black pepper freshly ground and a puree of half a bunch of coriander and one green chilli. Smear the chops well and cover the dish with plastic and leave in the fridge overnight for the flavours to really sink into the meat.

For the sauce

2 cinnamon rolls, the light brown tightly curled ones, not the thick bark variety – more on the difference between the two in a different blog post!
2 Bay leaves
1 apple sweet
half a juicy tomato
half a bunch of coriander
1/2 red onion sliced lengthwise
2 bunches of spring onions finely chopped

Method:

In a saucepan add 2 large tbsp of sunflower oil or vegetable oil, saute’ the finely chopped spring onions,red onion chopped lengthwise with the bay leaves, cinnamon sticks and cloves till the red onion turns pink and reduces.
Now add the half an apple chopped into bite sized chunks.
Saute’ on a low flame for about 1 min and then add a puree of half a bunch or coriander,half a tomato and half an apple.
Ensure you do not waste any of the purée and scoop out every last precious drop from the mixer by adding water and pour all of this into the saucepan,stir continuously and as it begins to bubble add the marinated lamb chops.
The tomato in the puree and the apple in the puree and the bits in the saucepan should all work to now offset the otherwise hot spices – red chilli powder,black pepper and cloves.

Cook on a low flame for 25-30 minutes or until the lamb chops are cooked well,add just enough water to ensure the sauce is not going dry as we want a thick rich gravy and open the lid in between and give the whole thing a stir to ensure it does not go dry or stick to the saucepan.
You now have the most tender and well cooked lamb chops with a thick, well flavoured tasty green sauce.I loved biting into the bits of apple now then which had gone soft and yum during the process of cooking , what an absolute delight!

Serve with warm bread, better still smear some butter and top it off with some finely diced bits of garlic ,pop it in a pre-heated for about 5 minutes and it’s just so good to polish off that thick sauce after you have savoured the lamb ummm !

What I love about this dish is that the recipe is 100% original, it was deeply satisfying experimenting with flavours and reaching a successful outcome and because I cooked it for my birthday lunch for hubs n me it was rather special too. The powerful spice was beautifully balanced by the sweet apple and as they cooked with the meat they lent a unique richness of flavour. It is wonderful to see how we can marry polar opposites in flavours and create something unexpectedly delightful – an absolute pleasure for the taste buds.

Now all I need is a whole lot of luck to win the very coveted prize of a Kenwood Stand Mixer!

Well the contest is now done, though I didn’t win * sad face* am happy I made something yummy and original 🙂

Upma/Uppit (उप्पीट)- a classic Indian breakfast recipe

October 9, 2013 by manjirichitnis 4 Comments

In Marathi, my mother tongue we call this dish ”Uppit” and in the south of India its called Upma.

It’s a fluffy cooked breakfast made of roasted semolina and spices and can be customized by adding green peas and small carrot bits. I love eating this steaming hot garnished with a generous sprinkling of freshly chopped coriander and some finely grated fresh coconut – umm perfection, can almost feel a strong waft of the aroma swirl around my nose as I sit here and type the recipe 😉

After Kande Pohe this has to be my number one favourite Indian breakfast option. Agreed there’s a lot of ingredients but there’s a lot of flavour too!

In the Matunga area, there are many good Udipi restaurants who do upma on their breakfast menu and it’s so good gobbling fresh hot upma and dowing a cuppa or tow of hot filter coffee before getting to work on a busy weekday morning in Mumbai city. It’s very filling and budget-friendly too:) All you need is some time before rushing for the daily commute to ensure you can squeeze yourself into the restaurant and sit on one of the long wooden benches with complete strangers and hope to God you don’t have coriander stuck in between your front teeth if they smile at you 😉

Manjiri Chitnis

Upma/Uppit (उप्पीट)- a classic Indian breakfast recipe

5 from 2 votes

Aclassic Indian savoury breakfast or tea time dish. There are many versionsnamely the one made in South India and the one made in Maharashtra

Print Recipe

Prep Time 15

Cook Time 5

Total Time 20

Servings: 2 people

Course: Breakfast

Cuisine: Indian

Ingredients Method

Ingredients

1 cup rava approx 100 grams
1/2 tsp urid dal
2 tbsp sunflower oil
A pinch of asafoetida
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 heaped tsp turmeric powder
1 tsp red chilli powder actually 1/2 a tsp for the ones who do not like their Indian food too spicy
1 tsp coriander powder
1 tsp cumin powder
2 green chillies chopped fine
5-6 fresh curry leaves
2 pods of garlic chopped fine or simply smash them and drop in the saucepan with skin on!
1/2 red onion finely chopped
1/4 th of a juicy red tomato
Salt as per taste
Juice of a quarter lime
A pinch of sugar
Fresh coriander to garnish
Fine grated fresh coconut

Method

I usually roast the whole packet of 1 kilo of semolina I buy on a flat pan on a very low flame stirring constantly and then allow it to cool down completely.
Then store the roasted semolina in tins ready to use when I need to make this dish or the sweet version called Gooda Sheera/ Sooji Halwa which is a popular Maharashtrian sweet dish and especially important during festivals as we serve it as Prasad to Lord Ganesh or during Satyanarayan Pooja
In a saucepan add the oil and as it starts to heat, add the asafoetida, mustard cumin seeds and urid dal. The urid dal brown very quickly so stir this around a bit
When the mustard seeds begin to pop add the curry leaves, green chillies and garlic and chopped red onion.
When the garlic begins to turn a toasty brown and the onion reduces add the tomato and give this mixture a proper stir
Now add the turmeric, red chilli powder, cumin powder, coriander powder and salt and mix well
Then add double the amount of water as compared to the quantity of rava/semolina, cover the saucepan with a lid and let the water come to a boil
If you wish to add green peas and carrots finely chopped for an extra burst of taste do it just when the water begins to boil and let it cook in the hot water
Now slowly stir in the semolina ensuring that it does not form lumps
Add the juice of a quarter of a lime, sprinkle a pinch of sugar
Cover the saucepan with a lid and cook on a low flame for 2-3 minutes stirring occasionally to prevent lumps forming or the mixture becoming too dry, if it is very lumpy sprinkle water and mix well

Serve hot garnished with chopped coriander and freshly grated coconut.

I am just beginning to experiment with photos taken using my new 50mm f1.8 Canon lens – A’s gift to me for my birthday this year, I quite like the steady pattern of gifts coming in, starting with my first DSLR for my birthday last year. Just need to figure ways to wiggle out other gifts *evil laugh follows* 😉

Tasty and Quick Pasta for two from ”nothing”

September 25, 2013 by manjirichitnis 21 Comments

We all have those days when we realise that all those reserves we had stowed away in various places – the fridge, the cupboard are well..not there and you are hungry and it’s too late to step out.

Panic not! There are ALWAYS a few things here and there which can be thrown in to make something superb! I made some very tasty and quick pasta yesterday and it was such a satisfying experience I cannot tell you how pleased I was with the outcome. Please feel free to throw in stuff that you have, that needs using up. Waste not want not I say!

Ok so here goes.

Ingredients:

Pasta – whichever type you have left enough for 2 people – used tagliatelle and generally 2 rolls are good for one very hungry adult 🙂
Sea salt (basically just regular salt)
olive oil or regular vegetable oil 1 tbsp
Tomato puree/ 1 large tomato sliced and diced fine (I scraped off some leftover tomato puree in a can that was at the very back of my fridge – just in time !
Chilli flakes as per taste)
Chorizo – again I have a small portion lying around and it packs a punch in the taste department!
Spring onion finely chopped, I had a small bit left over from a bunch and it tasted awesome with the chorizo
Dried herb mixture – 2 tsp (or use fresh herbs off your kitchen plants – my dried herb mixture is a bit of left over artisan mix from one of the many food fairs I go to 🙂 it has garlic,parsley,chilli,sun dried tomatoes,salt and basil)
2 – 3 cloves garlic sliced very fine and deep fried to give a superbly crunchy deep taste
Some cheddar cheese, I had 2 different packs tied with a rubberband and lying quietly in a small corner of my fridge door – ha! perfect find for pasta I say!

Method:

Boil the pasta in a saucepan with a sprinkling of sea salt and drizzle some olive oil as it nears the point when it’s cooked completely, this will ensure it does not get sticky and stodgy.
As soon as the pasta is on the boil, in another saucepan,heat 1tsp olive oil or sunflower oil and fry the garlic until it is crisp, to get them to crisp slice them superfine,as much as you can manage to without slicing off your fingers;)
Then throw in the chorizo slices and as they cook they release a lot of oil and it really can add a lot of flavour and you don’t want to waste that so quickly chuck in the chopped spring onion and the tomato puree,stir and cook this mixture for about 2 minutes on a very low flame.

The oil from the Chorizo adding flavour to the spring onion

After the Chorizo is cooked it should look like this

Drain off the excess water from the pasta ensuring there is just a little bit to allow the pasta to remain smooth.
Turn off the heat at this point and mix well.Then add some chilli flakes and the cheese – as much as you have or as much as your waistline and conscience allows 😉
The heat trapped inside the pasta and the sauce will melt the cheese and it just disappears into the pasta giving it that perfectly cheesy not over-the-top taste,which is ex-actly what you want folks!The yummy deliciousness that this pasta is makes me want to dive right into the plate and its smoky garlicy flavour with just the right amount of chilli and chorizo which is my absolute personal favourite for pasta dishes,what more could one ask for!?! 🙂
I wish I had some smoked ham,fresh basil and some more chorizo – but hey this was so good I am going to make it again and again!
I hope you do too and if you do drop me a line here in the comments, I love reading what you have to say!I am most looking forward to those comments where you were in a similar situation and used the ”nothing” from your fridge and made pasta as delicious as mine – just use your imagination!

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I am entering this recipe into the ”No Waste Food Challenge” for Jan ’14,hosted by the lovely Elizabeth who blogs at Elizabeth’s Kitchen Diary and has taken on the baton to host this challenge from Kate over at Turquoise Lemons who initiated this very challenge,couldn’t think of a post more apt for this I say ! If you too would like to link up but find the details on Elizabeths blog. Find the whole round up here

I am entering this frugal recipe for Credit Crunch Much hosted by Helen of Fuss Free Flavours and Camilla of FabFood4all and for Feb’14 hosted by Angela of My Golden Pear. Making use of ingredients which I wouldn’t have otherwise used together and finding things lurking in my fridge which have been salvaged and not chucked into a food bin a few days later, I think this recipe definitely fits the bill for this challenge.

Tasty and Quick Pasta for two from ”nothing”

Tasty Fish Dish in £1 – ready in 10 minutes – Raising awareness about extreme poverty and hunger

September 23, 2013 by manjirichitnis 6 Comments

Hearty home-made fish dinner on a tight budget? Yes, it is possible!

Recently, I read about living below a line challenge. The challenge is to feed your family by spending not more than £1 a day for 5 days. Why? To help put conservation around poverty into perspective. How the world views hunger, extreme poverty and issues related to poverty is an important conversation to have. For example, reading a hard-hitting fact like this one helped me understand how bad the issue of global hunger really is – ‘Hunger kills more than aids, malaria and tuberculosis combined’.

Please do visit The Hunger Project website to read about the challenge in detail. You can also donate, help fundraiser and do your bit to help end world hunger. World Hunger Day is on the 28th of May.

This recipe is basically to support some blogger friends who along with their families which includes their young children took up this tough challenge. But honestly, if someone told me I could make a fish main in £1 I would laugh aloud and make them a cup of tea to help them feel normal again. But trust me on this one you really can make a very delicious side dish and serve it with a spicy rice main for 2 adults for 2 main meals. Yes, it is possible to be thrifty and yet feed your family for less without compromising on taste.

When my friend S told me the easy-peasy recipe I just had to buy myself a pack from my new fav supermarket. This is probably the easiest recipe for a side dish ever.

Total prep time: Under 10 minutes Serves:2 adults as a side for 2 main meals

Ingredients:

Sprat Fish pack – contains about 20-25 fishes and costs around 90p to 95p
Turmeric powder 1 tsp
Red Chilli Powder -1.5tsp
2 small hot green chillies sliced in a slant
Salt to taste
a pinch of Asafoetida
Oil – 2 tsp
4 tsp Colmans Mustard
1 tsp hot BBQ Mustard – don’t worry if you don’t have this just add half a teaspoon of paprika to 1 tsp of any mustard that you have lying around and mix half tsp of BBQ sauce into this for a smoky flavour.

Recipe:

Wash the fish well under tap water and handle gently as it’s a small delicate creature and needs some fawning over but hey not much fuss I tell ya! But its all worth it because even my hubby apprehension that this fish has loads of tiny bones were all gone as he clicked his fingers after the meal 🙂
Heat a saucepan and add 1sp oil, add asafoetida and the turmeric powder and salt and then the washed Sprat fish
Gently sautee them for about 1 minute or until you see the skin start to come off, don’t overdo it as they need to cook with the mustard in the next step.

Remove the fish into a clean bowl and in the same sauce on a very low flame add another tsp oil, both the mustards pastes, chopped green chillies, red chilli powder and then the fish.
As it is a delicate fish it will cook quickly and as it does the big bone that runs lengthwise inside this tiny fish will be easy to remove and so you can get the head off to, I am not squeamish but my husband is and he refuses to eat the eyes but they are supposed to be packed with iron and fish itself is high on Omega 3 fatty acids, the good stuff your body needs. Mothers who breastfeed and consume fish are said to help give the baby better eyesight which is due to the high content Omega 3 fatty acids. Not only that as this recipe contains turmeric it has a heap of health benefits especially the fact that it helps people struggling to cope with psoriasis. If anyone has seen that episode of The Food Hospital on Channel 4 where a young mother and her son struggled with psoriasis, one of the big changes that they did to their diet was adding turmeric to even stuff like scrambled eggs.
A word here about the Le Range Mesurier BBQ Mustard, it’s one of the few things I purchased at the Cake & Bake Show 2013 apart from the sweet stuff. I also got a jar of zesty lime mayo from the same brand, they had a super offer of 4 jars at a great price!
I slant the green chillies slanted just because it looks posh 🙂
Ok, so I managed to remove most of the big middle bone with the heads and the fish cooks very easily in under 3 minutes.
Add a small helping of very finely chopped coriander for garnish.
Serve hot with steaming hot rice or khichadi, click here for a posh khichadi recipe from one of my older posts.
Do leave comments below and let me know what you thought of this recipe!

I am entering this dish into a wonderful linky challenge called £1 or less recipe challenge started by Michelle Rice who blogs at Utterly Scrummy , with so much fresh and yummy fish made into a delicious dish and served with plain steamed rice its a thrifty budget dream dish full of flavour and ready without too much of labouring in the kitchen. Do link up and help spread the good cheer around in times of gloom when many families are struggling to make ends meet and feeding families with healthy food on a shoestring budget is a very real challenge for many.

C.K.P Valache Birdhe (वालाचे बिरडे) – Field bean curry

September 22, 2013 by manjirichitnis 19 Comments

Valache Birdhe or field beans curry – a Regional delicacy from the state of Maharashtra, West coast of India

Valache Birdhe or field beans curry, is an extremely popular bean gravy and has helped soothe many aching hearts and settle ruffled feathers after long gruelling work days.I managed to procure a few packets of these beautiful field beans with brown skin after a lot of searching!Hubs goes completely mental at the mere mention of this dish and insisted on me uploading the recipe and help all the other hungry hubbies out there..ahem ..so without further ado ladies and gents I present to you yummyscrummy recipe.

Valache Birdhe or field beans curry

वालाचे बिरडे

ThisValache Birdhe or field beans curry recipe is a typical C.K.P way of making a rather traditional legume curry. Vaal or kadve vaal (kadve meaning bitter in Marathi) are generically referred to as Field Beans in English.

Traditional regional cuisine and a beautiful heirloom C.K.P recipe

Manjiri Chitnis

Valache Birdhe or field beans curry

5 from 1 vote

Hieloom recipe from the CKP community from the western coast of Maharashtra, India

Print Recipe

Prep Time 2

Cook Time 20

Servings: 2 people

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method

Ingredients

1.5 Cup Vaal/ Field Beans – soaked, sprouted and skin removed – takes a few days
3 -4 Cloves Lasun/Garlic with skin
1 pinch Hing/Asafoetida
1 Kanda/Red onion – one small finely chopped for the pan
2 -3 tsp Dried Kokum 2 pieces or Tamarind (Chinch/ Imli) -tamarind paste OR dried tamarind soaked in water -remove the pips and use the gooey thick bits
1/2 tsp Jaggery
1 tiny pinch Mohri/Mustard Seeds
1 Pinch Cumin/Jeera
1.5 tbsp Oil
1 tsp Laal Mirchi / Red Chilli Powder
1/2 tsp Halad / Turmeric powder
1 tsp Coriander powder
1 tsp Jeere/Cumin powder
1/2 fistful Fresh Coriander finely chopped to garnish
3 – 4 tbsp Grated coconut paste * see notes
Salt as per taste

Equipment

Pan to cook the curry
Blender to make a paste from the garted coconut
Kitchen cloth to tie up beans for sporuting

Method

Soak the Vaal overnight, change the water in the morning and by evening if they appear puffed then wrap them in a damp cloth and set aside in a vessel with a lid to create an environment warm enough to allow them to sprout
Remove sprouted vaal into a bowl and pour like warm water on them, stir with your palms to loosen the skin and many will float to the top, decant the water and remove all the rest of the skins and discard
Heat the oil in a saucepan and dust some asafoetida and throw in the mustard and cumin.
When the cumin seeds begin to pop, throw in the garlic with their skin on and smashed to flatten them and as they turn colour and release their aroma, add the chopped onion.
When the onion turns a delicate pink add turmeric powder, red chilli powder and then add the vaal/field beans.
Now add the turmeric, red chilli, coriander and cumin powders and quickly stir in enough water to cover the beans
On a low flame cook with lid
When the vaal is almost done, add the jiggery, coconut paste and the tamarind paste or the water from the dried tamarind which has been soaked or dried kokum soaked in water and when the vaal are done add salt and garnish with finely chopped coriander.
Valache Birdhe or field beans curry is best enjoyed with steaming hot rice

Vaalache Birdhe with text resized — Valache Birdhe or field beans curry

Food pairing

This Valache Birdhe or field beans curry is a delicacy pairs best with a portion of pressure-cooked rice of the Ambemohar variety, Basmati will do too. Always remember, a generous dollop of home-made sajuk tup or pure ghee is a must.

Stages of Vaal sprouting in photos

Notes:

Grated coconut paste: made by running fresh grated coconut or frozen grated coconut through a mixer/blender. Add 1 green chilli and 1 clove of garlic. My Aai (mum in Marathi) also prefers to also add 1/2 a finely chopped red onion which has been tossed on a pan with the coconut and green chilli – must admit it lends a toasty warmth to the gravy but I skip this step simply because the I compensate for it by using the onion in the pan!
Making Chinche cha kool ( usually, a block of tamarind is available packaged in any well-stocked Indian grocery store here in London, if not major spice brands now do tamarind paste in a bottle, find these online or any leading supermarket) – remove some in a bowl – add lukewarm water and gently ease the flesh of the tamarind loose from the seed. Use this thick mix to add to the curry. If you have fussy eater then maybe you want to strain this before adding into the curry. I would avoid straining as the gara – the thick flesh of the tamarind – is flavour packed so embrace it – fibres and all. 🙂

I do know this process for cooking Valache Birdhe or field beans curry, sounds rather labor-intensive and complex but believe you me, its easy-peasy, and the main bit of hard work is only getting rid of the field bean skins.

Do leave me a comment of you make this dish and also any variations to the recipe that you may have heard of, any anecdotes, happy memories are always welcome. And if you do cook to my recipe do snap a picture of your creations and use the hashtag #travelsfortasteblogrecipe and share it to Twitter, Instagram, and Facebook and I will re-post it.

Bon Appe’tit !

P.S: coming soon a Valachi Khichadi ( Field Beans Pulav) recipe that’s another firm family fav!

Learn how to cook western coastal Indian cuisine from the C.K.P community with my easy to follow recipes.

Find below a list of Indian recipes on my blog, some traditional, some fusion, and many regional favourites!

A chilly afternoon,a tea Party and a good cause!

September 18, 2013 by manjirichitnis 6 Comments

The sudden change in weather and cold afternoons call for multiple cups of tea and nothing seems more apt than delicatley brewed spiced tea packed in tiny muslin pouches which mum gifted me.I love reading and sipping on this spiced tea in my new Polka blue tea cup courtesy Royal Albert Uk. It just makes me feel so very pampered and Queen like 🙂

It’s not often that one walks home from a pop up tea party after having a whale of a time with fellow foodies and posing with cute props,not to mention that this was to help raise funds for Breast Cancer Care. The pop pink goody bag and a Royal Albert tea cup and diary to take home just made this experience even more awesome.

At the #RATeaTour13 at London Spitalfields on the 7th of Sept, my fellow blogger buddies Nisha of My Kitchen Antics,Suchi of Kitchen Karma and Vaishali who blogs at Of Cloves & Capers and I feasted on some pink fairy cakes and posed with bright pink furs for some pictures.

Do support this lovely cause, the tea tour will next be held on on Saturday 28th and Sunday 29th at Parsons Green.

Mumbai’s little-known Irani Cafe – Cafe Colony

September 11, 2013 by manjirichitnis 21 Comments

An interview with the owner Agha and his daughters Bibi Sadat , Bibi Fatehmehand son Mirza

Interview with Mr. Agha and his two daughters – owners – Cafe Colony – Hindu Colony,Dadar, Bombay.

Manjiri :

Ever since I moved back to Bombay after a few years in Pune and with Cafe Colony within walking distance, I wanted to meet Agha and have a heart to heart chat with him. I soon became a regular customer as well as established a friendly rapport with him and his daughters that calling this piece an interview is not apt. It’s just snippets of a long conversation over several cups of Irani Chai and several evenings. But it was only after I had moved to London and then on one of my unplanned visits to India that I got an opportunity to really get talking with Agha’s daughters, Agha himself was too busy but did let me come and click a dozen pictures, he never lets anyone do that so I guess my skills of persuasion worked! In fact there was so much more to catch up on even after my conversations with Aghas daughters, that I let Mrinal (who blogs at Retro-Reflections) catch up with Agha after I came back to London after my visit to Bombay this May. I am so glad she managed to get him talking!

My earliest memories associated with Irani cafes are of eating giant omelettes with soft buns slathered in butter with my father at a now nonexistent Irani cafe opposite Dadar Station. This happened a few years in succession as we waited for my grandmothers train to arrive at the station, invariably delayed we confidently sat down to have breakfast at this quaint cafe instead of sweating it out on the platform. This Irani cafe no longer exists and has long been replaced by an Udipi joint. The typical wooden chairs, the glass-topped wooden tables with a simple plastic ‘’tablecloth’’ and the trademark maska-pav dripping in butter was great fun to eat and I also got to feel all grown up and important by having a cup of tea to myself instead of the daily glass of milk!

Aghas daughters are shy by nature and very simple too but standing behind that counter and ‘’manning’’ the post has taught them a lot. After being cheated and fleeced silly by a manager who they had for a short while, the girls decided to take over when Agha needed a break. The elder one started coming to the shop when she was 18 and her brother when he was even younger . Soon they learnt the ropes of the working of the cafe. Mind you managing a shop in a city like Bombay is no mean feat. No one would know that better than me, after managing 9 supermarkets in Pune including lauching them. I got to see a bit of live ‘’action’’ when during my visit to Bombay in November’13 all shops were forcibly made to shutter down due to some political tension in the city and the girls very ably managed to safely shut shop and get themselves home. Believe it takes some major spunk to do this sort of stuff.I had to ask them if any other Irani cafes they know are now ‘’manned ‘’ by the women in the family , I was so happy to hear their reply, ”Light of Bharat” Irani cafe is at times managed by a lady and Crown Bakery has the Irani Parsi girls managing the show.My thoughts are interrupted by a customer who come to buy a few eggs and another person seeking change for a large amount is politely but firmly turned away ,atta girls!

”The Agha girls” as I shall call them here because I choose not to name them, I could but as they very kindly told me a few reasons why they wouldn’t want to be photographed , I genuinely think it’s a mark of respect to not use their names here either – they later changed their mind after ma in law convinced them that they should be PROUD that they stand alongside the men in the family their father Agha and brother Mirza and help run the cafe so efficiently, so the photos you will see in this post are old photographs they have kindly agreed to share with aai and me.

It seemed apt to munch on some mawa cake and down it with tea at this juncture,always a good way to keep the conversation going.

Moving to Surat in India one of the reasons for migration was the growing discomfort between Irani Muslims and Irani Parsis they tell me.The elder of the two sisters started helping out her father at the shop when she was 18. Labour issues, staff theft and skyrocketing taxes, the girls have seen a lot.The LBT strike are happening on and off in India during this period (April 2013) and sugar and dal stocks are badly affected. Imagine an irani cafe that can’t serve tea they say …shudder shudder…

Someone has ordered a plate of dal rice, the common mans daily meal in India and supremely satisfying as a comfort food.

The girls recount that biryani was added onto the menu much later and even today Irani cafes continue to serve authentic rice and kheema in-spite of mutton getting more expensive each passing day.

Increasing taxes,expensive ingredients, political turmoil, staff issues are just some of the many daily challenges the surviving Irani cafes face, many have shit shop, yet others have renovated to keep in step modern and risked loosing the old world charm and so many others are on the brink of extinction as future generations have migrated or chosen other professions. But the elder of the Agha girls remembers the 1992 communal riots vividly and how the locals came to their rescue and they agree Bombay is home and the Cafe is their only means of livelihood, and they wouldn’t trade what they have for anything in the world. I heave a silent sigh of relief …

A consignment of sweets from Iran has arrived and I get to to inspect the package,photograph it before it goes into the freezer, all this is done with a great amount of fanfare and Mrinal and me have managed to attract a small amount of giggly kids outside the store. One bold but very cute kid one comes and tugs at my shirt ,”tumhi reporter aahe? newspaper madhe photo yenar? majha ghya na” – Marathi for ”you a reporter?wil these photographs be printed in tomorrows newspaper?please click a picture of me” ! 🙂

Gaz is nothing but Persian for nougat originating from the city of Esfahan and Boldaji, located in the central plateau of Iran. The same nougat is also made in Iraq where it is known as Mann al-Sama

The Cafe’ was now getting very busy and lots of customers were approaching the counter, business as usual….

………………………………………………………………………………………….

In the ‘’interview’’ with Agha below Mrinal takes a walk down memory lane with, of course with rather distractedly tempting photographs in between the paragraphs.

Mrinal – (blogs at Retro-Reflections)

It was after a great deal of persuasion that Mr.Agha of Cafe Colony, Dadar agreed to talk to me putting his busy schedule on hold. He was apprehensive at first but once he got into the mood there was nothing to stop his enthusiasm talking about his experiences in running of the cafe. But first, my association with Agha’s extended family (when there were several partners in the business) goes way back to the sixties and the early seventies when Cafe Colony was run by Mr Mohammad. He was a jolly young man who lived close by with his wife and two cherubic children, little Mohammad and Fasila. I remember them constantly running in and out of the shop and making a terrific ruckus to get attention whenever their father sat on the counter. Many a times these children were invited to our house for goodies they had never had and they came most willingly and also out of curiosity.Cafe Colony at the time was a small cafe with very little to offer. My memory is quite hazy but as the years went by it began to expand gradually offering a wide range of items and a buzzing place , a hub where all gathered .I learnt later Mohammad and his family left.

Several of Agha’s family was involved with the running of the cafe till Agha himself took over.Like other Irani families, his family too migrated and came via Surat. The cafe opened in 1933. Since then it has steadily and surely catered to hundreds of residents living in Hindu Colony and around it. There were other Irani joints nearby —–Yezdaan, round the Dadar T.T corner now where Metro Shoe shop stands. Point out Agha’s daughters, ‘on a clear day one can see the etching of the name Cafe Yezdaan on top of Metro shoe shop if you are tall enough) and Cafe Premier near Dadar station. Both these have closed down now. But Cafe Colony still survives despite all odds.

Says Agha . those days it was easier to man the cafe . Raw stock was easily available and labour was cheap. Even the effect of the LBT affected items like sugar, flour and dal. These are the things one has to grapple with.The ‘irani Boys’ who waited at the tables were loyal and honest and did all the odd jobs. I remember there was personalised service if one was staying nearby. They used to personally deliver eggs bread and other items.People were friendly and the crowd was motley. We even had a juke box and a weighing machine.Many residents from Parsee colony too would come to the cafe and enjoy the music and sit around till late. But soon all this disappeared as the suburb began to grow and old structures gave way to new ones .The footpath in front of Cafe Colony widened as traffic increased on the Tilak Bridge. Cafe Colony was no longer the same where one could sit quietly and enjoy a cup of chai without the blaring of horns. But with it the cafe too began to expand and many more things were added to the cafe besides bakery products and tea accompaniments.Nearer to Cafe Colony (two shops away) Agha’s family purchased another corner shop called Bakery and Candy Store, which did a brisk business for a short period but ran into a considerable loss and was sold off. But Cafe Colony soldiered on.

Any political issue resulting in a strike or (since the area came under a party’s stronghold) shops would down their shutters but not Aghas Cafe . In fact people used to collect there for major discussions and endless cups of chai would be supplied just to keep the bonhomie going. His daughters recall how the colony people protected them and their shop during the communal riots and they are more than grateful till today. However, it was sad Candy Corner bore the brunt and was vandalised . On 26^th July 2006, when Bombay was under water Cafe Colony was open all night despite no lights and was offering customers whatever was available as well as refuge.

Other highlights in the life of Cafe Colony are when Ramdas Athavale (political figure ) visited the cafe and it catered for his entire security guards about thirty to forty of them. Another time when Agha himself prepared Biryani for Dr Ambedkar’s grandson.

Today all that has changed and the struggle goes on . The Irani boys keep changing and one has to keep a hawk eye on them. Very often I see Agha himself in the kitchen giving a helping hand, just rustling up a quick breakfast or giving finishing touch to the Biryani on a Sunday morning or taking the delivery of the meat from the butcher . The delicious mutton and chicken patties which earlier were available any time at the counter now need to be ordered beforehand. Although his own supply of almonds pistachios figs Turkish delight Irani jars and occasionally a lovely carpet may be on sale. The versatality of the shop is just amazing!

Unlike other Irani cafes around Bombay whose owners are apprehensive about the second generation manning the cafe cum restaurant, Agha’s cafe is currently in the safe zone as his son and daughters give him that support he desperately needs to keep it going. The future according to him is uncertain. But what of the good old residents of the Colony for whom Cafe Colony has been a landmark . A closure of this iconic place would surely herald protests of all kinds .

The next post in this 3 part series will take you to an Irani Cafe London….coming soon!

Cheers,

Mrinal (who blogs at Retro-Reflections) and Manjiri

References:

Wikipedia

13th Sept’13 – Friday

Mrinal and me were so happy to receive an email from Bibi Fatemeh who is Agha’s younger daughter.She has very generously and proudly agreed to share their names and their photographs taken while they are at the counter.I cannot express my joy and pride at how much this means to both Mrinal and me. Bibi Fatemeh has been very generous in her praise about this article:

”It was pleasure reading about our interview and seeing pictures of Cafe Colony. A real proud moment for us. We all liked to whatever you & Mrinal has written. All the credit goes to my Dad for the struggle & all the hard work he has put in till date.”

Thanks Bibi Fatemeh, we too are very proud of your Dad and we can only say one thing ”LONG LIVE CAFE COLONY”

Bibi- Fatemeh has shared a picture of her at the Cafe Colony where she and her elder sister Bibi Sadat proudly manage the counter.Bibi Sadat’s picture will follow soon enough.

(What I love about Bibi Fatehmeh’s photo below is the beautiful and confident smile and the huge stack of eggs behind her that sell off quickly as they are sold at the wholesale rate, a respite form the other crazy expensive retail rates! Another feather in the cap for Cafe’ Colony!)

Watch this space for Bibi Sadat’s photograph – up soon!

Ok Folks!Bibi Sadets picture is here!And a lovely photograph of Agha with both the lovely girls.

Last but certainly not the least is Bibi Fatehmeh with her brother Mirza.

Irani Bakeries Still Soldiering On

September 6, 2013 by manjirichitnis 14 Comments

Guest Post by Mrinal Kulkarni who blogs at Retro-Reflections.

Since childhood bakeries have held a special fascination.The exotic and delicious goodies displayed in the glass counters and shelves often led me to press my face against its glass to peer even more closely.Not to mention the whiff and aroma of freshly baked bread and rolls further tantalizing the pallette. To own a bakery then became a childhood dream.Though I knew that could never be, visiting one was on my daily agenda .

Living in colonial cities like Bombay,Coonoor, Wellington, Madras and up north in the hills of Musoorie and Shimla through the 50’s,60’s and the 70’s saw a plethora of bakeries almost around every street corner.Each one having a special quality of its own.

Finally settling down in Bombay and during my growing years I perceived bakeries in a different light.Living in a suburb,the area was practically surrounded by at least five to six bakeries.But these bakeries were different with cafes attached.They belonged to the Iranis who did a brisk business throughout the day and late into the night. Their method of working, the fare they offered, the ambiance that was created around them made it so popular especially the simplicity sans any frills. Some of these bakeries had two sections – a variety of breads—pau, whole sliced bread,bun and brun pau and bakery products like mawa cakes,cream rolls and the other section was a tea space with grayish white marble-topped square tables and black chairs against a backdrop of dark brown glass cupboards stacked with different utilities like groceries (the range which expanded over the years). The walls were often adorned with pictures of old Bombay or English countryside. These small joints eventually began to be known as cafes.These small café spaces or little tea and cake joints were in existence for a long time. They excluded an old world charm.Daily samplings soon became a regular feature for tongue tickling treats and a place easily accessible and affordable for all.The goodies were not eye-catching nor were they colourful but tasty and tantalizing.The entire aura around these little cafés was alive and buzzing which attracted attention of any passerby.The high-and low-pitched voices of the Irani owner giving orders, the chatter of the Irani errand boys executing the orders, the clatter of crockery and a general bonhomie that went with it was just as alluring and endearing as to what they were serving.Whiffs and aromas of all kinds made you want to sit around (literally in a no-time bound frame of mind) soaking in the milieu and drinking endless cups of sweet mana——the Irani chai.

The bakeries were owned by Iranis who migrated to India,from Iran to Surat,a flourishing commercial city on the west coast of India, in search of some lucrative enterprise.They came to India in the late 19^th century.Most of them who migrated were not well versed in the literary sense but possessed astute business sense and were proficient in the business of baking – as this was their traditional business and the only enterprise they understood.Soon they set up Irani cafes all over the city which became synonymous with the city’s landscape. A unique feature of an Irani café was that many of them were situated at corner of the street.It is believed they acquired these corner spaces as the Hindu shop-owners were superstitious about setting their own shops there as they felt it would not prosper.

As mentioned earlier one could, or rather one wanted to linger on in the café for hours.It served as a meeting place for some,an appropriate setting for both serious political and social discussion for others and leisurely conversation for all and sundry.This space cut across all classes and community.The sweet and delicious hot cuppa-dunked with the typical Irani khari (a buttery and subtly flavoured light flaky biscuit which almost disintegrated before you could put your mouth to it) was and still is to die for….

The word “Irani” conjures images of old-fashioned bakeries,wine shops, restaurants and its delicious fare with their typical names——the ubiquitous maska pau (thick yellow butter slathered on a small round of fresh bread, the pau,the origin which dates back to the time of the Portuguese who first introduced this now hugely popular bread in India, particularly Bombay.These cafes, bakeries and restaurants have evolved over the years, introducing several other items on their menu. Khari chai and bhurji, mawa cakes to name a few. At one time almost half the Irani population in the metropolis was involved in running of these enterprises (a tradition dating back to almost 100 years) which at one time thrived but now facing stiff competition from modern type of bakeries and deli.The famous Irani bakeries which were one of the famous landmarks of Bombay and visible at strategic corners in most suburbs are practically non-existent except for a few which are trying to be a bit more aggressive to compete with the modern cafes. However,today the baking process too has changed — all traditional breads baked in wood fire ovens have been replaced with modern energy efficient ovens.

This article besides highlighting their popularity takes a look at the plight of the existing bakeries which still occupy certain pockets of the city and are still popular among young and the old who still want their usual fare of brun maska or khari and chai to drink at leisure and watch the world go by.

What makes these Irani bakeries tick? Obviously its mouth-watering fare – the brun maska (a hard round bun which is oh so soft inside which when you cut when hot and slather blobs of butter and dip it in tea is sure to leave a slick of melted butter on the surface –that’s the way its supposed to be eaten. Have it with kheema(minced meat),scrambled eggs with green chillies onions and tomato (akoori) or plain fruit jam , it delicious all the same.Each café puts up its own menu of the day but brun maska, mawa cakes and khari are constant.

The bread making process in Iran goes a long way back.Even before the Iranis migrated to the city of dreams, bread making in Iran was a traditional process; bread was prepared and baked at home in special ovens.The practice is still carried out in most villages.Each bakery specializes in a special kind of bread and they do not bake other kinds of bread simultaneously. Irani breads are of a wide variety. Barbari made of white flour is thick and popular among the Turkish people . It is a specially type of leavened bread that seems to have been introduced in Iran fairly recently like the European style bread. It is a long narrow loaf about 2 to 3 ft long inch thick and 2-3 ft long and 8-12” wide. It is separated before baking to give it an added crispness and is sprinkled with sesame seeds. It needs to be eaten soon after baking as it becomes stale quickly and is often used as breakfast bread. La vash made of white flour is thin and several lavash are enough for one person, is of Armenian origin. Sangak is also thin but made from brown flour. It gets its name from the process of baking it on a bed of heated pebbles instead of the wall of the oven , which gives bread a very crisp and irregularly surfaced texture.

Image – Courtesy Iranian.com – Barbari bread

Image -credit Wiki – La Vash Bread

Image credit Wiki – La Vash bread stacks

Image credit Wiki – Sangak

Image credit Wiki – Sangak goes into a hot oven

Taftoon or Taftun is made from white flour and is thin but oval in shape.Taftoon and La vash are baked thin against the wall of the oven and differ primarily in the type of wheat (whole wheat or white) is used to make them.

La vash is very soft. In rural areas many families bake their own bread on a weekly basis and produce a hard La vash which is softened at the time of use by sprinkling a little water on it.

Naan In Iran is a kind of flat bread which is brought directly from the bakers who are called naanva i.e. a naan baker.

Acorn bread was made in ancient Iran. A small bread oven and the remains of acorns were discovered by archaeologists in Iran to conclude that ancient Iranis did bake bread using acorn flour, over 3000 years ago.The Ayapir cultural heritage team found almost 40 kinds of plants species at the ancient site of Izeh in Khuzestan Province, Iran , a dig carried out prior to the rising waters of the reservoir of Karun 3 dam.

To quote Hajir Kiani, the head of the team, “the acorns’ resistance to the elements made it an important foodstuff for the local people. Different parts of the oak tree such as fruits and leaves were used as food and medicinal purposes . The tools found in the mountains when compared to tools found in the present day nomads of the region prove that the baking method has been almost the same for the past 3000 years.

The Bakhtiari nomads who currently live in the region grinding acorns with a grindstone, then put it inside a basket made of thin branches of the almond tree and put the basket in the stream for about a week. This helped to remove the bitter taste of the acorns.The acorns expand and gradually turn into dough within a week. The only thing to do is to pick up a handful of dough , knead it well and put it on the fire to bake”.

Religiously speaking, bread is treated with so much respect among the Iranians. Muslims are taught to avoid dropping bread on the floor or under feet or dumping it in a disrespectful place.Unused bread is used as feed for birds.

The type and quantity of bread found in the Iranian meals can to some extent be understood as an artifact of traditional dinning habits. During earlier times , the custom was to sit on the floor , a large cloth called sofrah would be spread out and the bowls and platters containing the various dishes put on it. Formerly, there were no plates and cutlery instead thin sheets of flat bread served as plates and for eating from utensils or for scooping up morsels of food. The art of fine dinning and etiquette was absent. It was only under European influence ,use of tables and chairs forks and spoons became common especially in urban areas. These have been described in detail by European travelers who came to Iran.

Grain crops such as wheat and barley are well-suited for cultivation in the arable areas of the Iranian plateau and have been growing there since ancient times . Wheat was used to make a variety of breads that form part of the daily diet. In towns and cities , it is customary to buy bread freshly made from one of the many neighbourhood artisanal bakeries. That is why bakeries cook their bread three times a day, early morning, noon and in the evening . Scenes of crowded bakeries at this time is very common. Since most of the people come to buy bread at the same time, bakeries have long queues at rush hours and families prefer to send male members especially teenagers to buy bread.

Iranian cafes and bakeries started by the Iranian immigrants in the 19^th century provided cheap food and good company in a leisurely setting.

After coming to India, the Irani bakeries modified their typical Irani bread to suit the taste buds of the Indians as well as specialize in a whole range of eats from garlic bread, shrewsberry biscuits, mawa cakes and to the bun maska and brun maska fare ( a bun or crusty bread sliced horizontally and generously slathered with butter dunked in paani kum chai (strong milky tea) which is usually eaten in the bakery itself either standing near the entrance or some bakeries do provide for a small tea space where a few chairs and tables are laid . This is usually a quick fare which is satisfying and wholesome.Those cafes with ample space provide full meals of akoori on toast ,chicken/mutton patties, kheema pao, lagaan nu custard, falooda (chilled milk with rose syrup, vermicelli and basil seeds).

Honest to a fault the Iranis believe in offering good value for money but have lost ground in the bakery business due to the northerners taking over bakery business.Today the bread is baked elsewhere and through contract.The owners are totally dependent on the delivery.

Living near a Irani café,I have had several opportunities to meet the owners and understand their problems and methods of survival. It has been a fascinating journey for them when they set out but a hard struggle now and yet they are popular. Often Sunday morning with its special menu like kheema rice and mutton biryani, long queues are seen.Is this a sign of survival if so how many more years. The second and third generation of owners certainly do not want to be behind counters.They want to explore the whole wide world like their counterparts. Will they succeed or come right back into the business,one doesn’t know.

Interview with some Irani owners just might reveal whats on their mind. So look out for the next read on the Irani cafes and their owners.

Mrinal blogs at retro-reflections.

Spicy Grilled Chicken Bites With a Cooling Avocado Dip

September 5, 2013 by manjirichitnis 2 Comments

With an obvious change in the weather, we all are living in fear that this year’s glorious summer is coming to an end. I was lucky enough to get a few invites to barbecue parties in the past few months and had my share of some really divine meats and grills and some rather lumpy or burnt bits too!!!

Lucky because I live in a tiny rented flat with a small open plan kitchen. I try all sorts of tricks to fool myself into thinking that I am cooking in the fresh open outdoors. One of my favourite tricks to fool myself and get some tasty tidbits on my plate is by using a grid pan and earthy spices with smoked sea salt, delicious dips and of course washing these down with chilled beer.

Since I always seem to have some basic purees and pastes frozen and hiding in some corner of my tiny freezer I try and use them up quickly to ensure I always have place for some frozen desserts. One such favourite spicy green paste is made with one medium sized bunch of fresh coriander and 2 bright green chillies. Coriander is expensive and a regular feature in my kitchen so I try and freeze it after chopping it fine or better still making this paste and just adding large spoons to curries which gives them an instant face lift!

For a spicy twist on grilled chicken I decided to make these easy to pick and pop in the mouth pieces of chunky chicken making it a more fun way to share your food on the table. I love that it’s easy to just throw things on the pan and even the dip is a no fuss 3 step recipe which is a brilliant companion to the heat of the chillies on the chicken. The fact that the dip has zero oil is a big bonus.

You can make the coriander paste and store it in the freezer and even with the dip recycle it as a quick spread on sandwiches and use up any leftover meats the next day for a packed lunch. So convenient, especially on a Monday morning after a lazy weekend!

Placing the chicken on chunky cabbage leaves smeared with some mustard paste is another inexpensive alternative to posh salad leaves and helps finish of the last of that quarter portion of cabbage which lies neglected in your veggie tray and faces the threat of going into the bin soggy and spoilt, not a pleasant thought at all.

Guaranteed to tickle your taste buds this original recipe from my tiny kitchen is a food adventure in itself. Here’s how you can make this quick grilled chicken in easy steps:

Spicy grilled chicken bites with cooling avocado dip

(Serves: 4, Cooking Time: including 40 mins for marination is 1 hour):

Ingredients:

4 chicken breasts
4 large tbsp coriander and green chilli paste (proportion of 1 bunch of coriander with 2 green chillies)
Himalayan Pink Salt for seasoning
2 tbsp refined oil
1 tsp mustard paste
4 cloves of garlic finely chopped
½ tsp red chilli flakes
4-5 leaves of fresh cabbage washed
¼ medium sized red onion cut lengthwise
Toothpicks with little flags

For the dip

2 avocados
1 stalk fennel with few leaves
½ medium sized red onion finely chopped
Himalayan pink salt for seasoning

Method:

Marinate the chicken breasts with coriander and green chilli paste, salt as per taste and 3 cloves of finely chopped garlic. Make small cuts on the chicken breasts with a knife and rub in the marinade. Add one tbsp oil to this mixture allowing the garlic to marry with the coriander and chilli paste. Marinate for 40 minutes

On a grid pan spritz enough oil to coat the pan. Pan fry the breasts turning the sides over when they begin to change colour. When both sides appear to have changed colour remove the chicken breasts on a chopping board and let them cool for a while.

Meanwhile, smear the cabbage leaves with a small amount of mustard paste and place on a wooden board which will be used to serve the dish.

Now prepare the dip – Halve the avocados and scoop out the fleshy part. Take the thin green stalk and tender leaves of the fennel and put them together through a blender to make a coarse paste. Chop ½ a red onion fine and to the avocado and fennel paste, season some Himalayan salt. The dip is now ready.

Now get back to cooking the chicken. In the same grid pan add a 1 ½ tbsp oil with some red onion cut lengthwise and sauté for a while for a caramelise finish. Now cut the pieces of the chicken into “thick cut home-made potato-chip” like sizes and place them on the grid pan along with the onions.

Sprinkle the red chilli flakes .Cook on low flame till done and flip over using tongs, a bit of charring is allowed to add more flavour. Place the chicken strips with toothpicks on the fresh cabbage leaves in a flat plate.

The chunky avocado and red onion dip will offset the grilled chicken bites.

Serve with garlic bread on the side and some chilled drinks and soak up all the sun you can before the leaves turn auburn.

This was my first post for the Great British Chefs community and can be found here

Pomfret Fish Curry

August 18, 2013 by manjirichitnis 12 Comments

Flavours of Konkan

When anyone asks me what I would like as my LAST meal,I always say I’d like some fried pomfret so naturally, when I go Indian grocery shopping I always check for this fish. Though I must admit, nothing beats the flavours one gets from fresh fish. But well, just have to make do with frozen fish as the one I love is a Pomfret local to waters of the Indian Ocean.

This is a relatively simple recipe and does not require much effort but the marination is key as it can really give depth of flavour which is what we need.

I had 3 of these beauties to cook and couldn’t resist getting them to pose for my camera all dressed with the dangerously delicious spices that I rubbed into the fillets.

Pomfret with all the spices that are used in the curry.

Okay, it’s relatively easy making fillets after this fish has thawed thoroughly as it has very few bones, I like to remove the bit in the front with the eyes and the tail and also remove the fins then make fillets the size fit for a curry or fry.

Pompfret Fish Curry

5 from 1 vote

Heirloom recipe, a traditional CKP style fish curry

Print Recipe

Servings: 4

Course: Main Course

Cuisine: Indian

Ingredients Method

Ingredients

3 medium-sized Silver Pomfret
2 tbsp Coriander and green chillipaste
1 tsp Ginger-Garlic paste
1.5 tsp Red Chilli powder
1 tsp Turmeric
3 – 4 Cloves Garlic withskin on
2 tbsp Grated coconut
1 small pinch Asafoetida/Hing
2 tbsp Refined oil
1/4 Lime – juiced
Salt to taste

Method

Wash thoroughly and marinate with redchilli powder, turmeric,salt ,ginger- garlic paste,coriander-green chilli paste and set aside for at least 40 minutes.
After the marination is done,heat oilin a saucepan,add asafoetida just a tiny spritz and throw in the crushedgarlic cloves with their skins on. As soon as they start to brown add the marinatedfish n toss it around for about half a minute.
Add enough water to cover the fishand cook on a low flame.
As the water begins to boil add inthe finely grated fresh coconut and stir in well till the curry is nice andthick.
Simmer till the fish is cooked andsqueeze the lime into it.
Serve with steaming hot riceand allow yourself to enjoy this simple yet classic fish curry, an everydayfare in the houses along the coast of Konkan and a great treat in ours.

These beautiful flowers are on stalks of fresh spring onion!! Unexpected, I know right?!! My ma (in-law) very patiently chopped these stalks and created this cute little spring onion floral display and the whole idea of this photograph with books we are currently reading is hers.

Bengali Bhaja with spring onions and potatoes

I was so excited to see them and had to buy myself two bunches and look for a Bengali Bhaja or bhaji (Marathi) sabji/sabzee (Hindi). Found a lovely food blog called ‘Hamaree Rasoi’.

Needless to say, the meal was supremely satisfying and we all slept with gentle snoring now and then …TMI- oh yes, totally 😉

Hot and Spicy Lamb chops in Apple sauce

Upma/Uppit (उप्पीट)- a classic Indian breakfast recipe

Upma/Uppit (उप्पीट)- a classic Indian breakfast recipe

Ingredients

Method

Tasty and Quick Pasta for two from ”nothing”

Tasty Fish Dish in £1 – ready in 10 minutes – Raising awareness about extreme poverty and hunger

C.K.P Valache Birdhe (वालाचे बिरडे) – Field bean curry

Valache Birdhe or field beans curry – a Regional delicacy from the state of Maharashtra, West coast of India

Valache Birdhe or field beans curry

Valache Birdhe or field beans curry

वालाचे बिरडे

Traditional regional cuisine and a beautiful heirloom C.K.P recipe

Valache Birdhe or field beans curry

Ingredients

Equipment

Method

Food pairing

Stages of Vaal sprouting in photos

Notes:

Learn how to cook western coastal Indian cuisine from the C.K.P community with my easy to follow recipes.

Find below a list of Indian recipes on my blog, some traditional, some fusion, and many regional favourites!

A chilly afternoon,a tea Party and a good cause!

Mumbai’s little-known Irani Cafe – Cafe Colony

An interview with the owner Agha and his daughters Bibi Sadat , Bibi Fatehmehand son Mirza

Irani Bakeries Still Soldiering On

Guest Post by Mrinal Kulkarni who blogs at Retro-Reflections.

Spicy Grilled Chicken Bites With a Cooling Avocado Dip

Spicy grilled chicken bites with cooling avocado dip

Pomfret Fish Curry

Flavours of Konkan

Pompfret Fish Curry

Ingredients

Method

Bengali Bhaja with spring onions and potatoes

LEARN HOW TO MAKE INDIAN FOOD FROM SCRATCH WITH MY EASY TO FOLLOW RECIPES

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