Haanji, gulab jamun ki sabji banti hai.

Gulab jamun. Those fried dough balls dipped in the super sweet chashni are just to die for. Some enjoy this delicacy with ice cream, others with rabri, and some as it is. But have you ever wondered how gulab jamun would taste in a sabji? Difficult to imagine, isn’t it? But a dish in Rajasthan does this job for you! The Gulab Jamun ki sabji from Jodhpur is an absolutely delicious and unusual take on this sweet, and adds a new dimension of flavours to it.

A savoury gulab jamun, with a rich gravy, this dish is quite popular in the Jodhpur region. It is one of the most delicious vegetarian Rajasthani delicacies.

The Gulab jamun balls are made with khoya and maida. Sometimes, to add a more savoury flavor, paneer is used.  To add some richness and typical Rajasthani flavor, sometimes rose water is added too. Like the usual gulab jamun, these are then fried till golden brown. These are not dipped in the sugar syrup (chashni).

The gravy is actually a typical yogurt-based gravy. The special thing about this recipe is the use of desi ghee, which makes it extra yummy and adds a special desi touch to it. The main ingredients in the gravy include onions, ginger garlic paste and curd. The spices are the usual cumin, red chilli, dhaniya, haldi, garam masala, lemon juice and some fresh coriander leaves as a garnish. If you like the tangy tomato, then you can add some tomato puree too. The spices, along with some maida are typically whisked into dahi.

There are a lot of variations in this recipe. Some like the usual yogurt curry, others like the tomato-onion gravy, and some like cashew gravy, which is quite rich. So it depends on you which one you like, and you can accordingly use that one.

This dish is closest to kofta perhaps, but it has khoya and so it is richer. These balls are still slightly sweet. The Gulab Jamun ki sabji is a great way to experiment with gulab jamun. It will definitely add a new take on this dish. So enjoy this lovely dish soon!

Butter Chicken ki kahani

Butter chicken. Buttery, creamy, a bit tangy at times, with the right mix of spices, served with succulent and soft pieces of chicken. I absolutely love it. Don’t you? But have you ever wondered where it even came from?

Butter chicken was born in Old Delhi around the 1950s. Tandoori food and kebabs were highly popular in Delhi at this time. The succulent chicken and mutton kebabs, marinated in a unique blend of spices, and cooked to perfection, were savored by almost every single person from Delhi. The marinate of these kebabs was a mixture of spices like garam masala,jeera, coriander, chilli powder, tej patta, salt and pepper. This mixture of spices was rich in flavor and gave these kebabs their strong flavor.

One fine day, a restaurant owner decided to mix the leftover flavourful marinade with some tomato puree and loads of butter and cream. Hence our dearest, most favourite butter chicken was born. It was eaten either with naan or the paper-thin roomali roti. The owner didn’t know that he had invented what is arguably the most well-known Indian dish over the globe.

Now, the chicken is marinated in lemon juice, dahi, and spices which also include the ginger-garlic paste. The chicken was earlier cooked in a tandoor, like a kebab, but now it may be grilled, roasted or even pan fried. The gravy is a mixture of tomato puree which is spiced and cream and butter are also added. The gravy is simmered until smooth and until much of the water has evaporated. Sometimes, kaju paste is also used to thicken the gravy. The spices of the dish vary with the region.

Butter chicken may have been born in Old Delhi, but now it is a dish that India and the whole world loves. It is almost impossible to imagine a life without butter chicken. Butter chicken is everything we Indians love, butter, cream, chicken and fat. Kudos to this lovely dish!

Modak Chronicles

Modak! Round from the bottom and folded perfectly from the top, the modak is a lip-smacking sweet from Maharashtra. As Ganesh Chaturthi recently got over, I thought of writing a bit about why Ganpati bappa loved modak so much.

Firstly, a bit about the history of modak. The traditional modak is the ukdiche modak which is a steamed version of the modak. It has a filling of jaggery (gud) and coconut (nariyal). This filling is wrapped in rice flour and steamed. The modak is usually eaten with tup or ghee.  The three main ingredients of modak – jaggery, coconut and rice flour are local ingredients of Maharashtra. Hence, the modak started in Maharashtra. It is said to have been popularized from Shivaji’s period, when the Kasba Ganpati became the gram devta of Pune.

Now, why is modak associated with Ganpati?

Here, we turn to mythology. Modak is mentioned in two folklores:

       1)    Shiv and Parvati were invited to a lunch by Anusuya (a rishi’s wife). The dutiful hostess served lots of food to the family. There was so much variety, food from different regions, with different textures and numerous flavours. But Ganesh remained hungry. He kept on eating all he was given, but his hunger was not satisfied. Finally, Anusuya thought of something sweet and brought some modaks for Ganesh. They finally satisfied his hunger. And after eating them, he burped 21 times. That’s why 21 modaks are offered to Ganesh.

2     2)  The devtas once came to visit Shiv and Parvati and presented them with a divine modak. The person who ate it would become knowledgeable in all shastras. Parvati wanted to present it to her sons. But they weren’t ready to share it. Hence, Parvati asked them to prove their sincerity and devotion. Karthikey, Ganesh’s brother mounted on his vahana and travelled to all three worlds, but Ganesh just went around Shiv and Parvati, to show his devotion towards them. Hence, Parvati gave him the modak. Here, the modak acts as a symbol of Ganesh’s dedication towards his parents are well as a representation of knowledge, wisdom and sincerity.

Modak isn’t just a dish, it a symbol of all that Lord Ganesh stands for: knowledge, wisdom and divinity.

The Bakarwadi Connection

The busy Bajirao road in Pune is incomplete without the vibrant red board of 'Chitale Bandhu' at the end of the road. The dull grey road is lit up by the bright red signboard, the mouths of Punekars water at the very mention of Chitale. The Chitale group of companies is a collaborative venture run by the Chitale family since the 1940s. It was started as a small dairy business in Sangli in 1938 by Bhaskar Ganesh Chitale. It has now diversified into 5 companies, Chitale Dairy, Chitale Bandhu, Chitale foods, Chitale agro and an IT firm called Chitale Digitals. 

It was Raghunathrao Chitale, the son of Bhaskar Ganesh Chitale who set up and managed Chitale Bandhu Mithaiwale venture. He was responsible for churning out some of Chitale’s most popular food items: the bakarwadi, amba burfi, shrikhand and pedhas. Chitale has become a household name in Pune with the passage of time, and Punekars associate Chitale’s name with the crunchy, sweet yet spicy Bakarwadis the most.

Bakarwadi is traditionally a Gujarati snack, made popular by Raghunathrao in Maharashtra in the 70s, by making it spicier and more suitable to Maharashtrian palates. Bakarwadi is a highly popular snack in both Maharashtra and Gujarat. The Gujarati bakarwadi is made with a besan dough, which is rolled into thin sheets which is slathered with a spice mix and rolled into cigars. It is then cut into smaller pieces and fried in burning hot oil. It is slightly sweeter than the Maharashtrian one.

The Maharashtrian bakarwadi also has a besan base. Its stuffing has coconut, sesame seeds, poppy seeds, jeera (cumin seeds), aamchur (dried mango powder) and a subtle hint of spice. It is rolled into spirals and fried. The crust is crunchy and crispy, and the stuffing is spiced perfectly. It is the perfect mix of crunch, sweet and spicy flavours.

Bakarwadi is a highly addictive snack, and the very feeling of biting into a delicious Chitale bakarwadi cannot be put into words. That crunch when you bite into it is just unbeatable. It’s a symphony of crunch and delectable flavours.

Over the years, I have formed this attachment with bakarwadi which is so unique. Its my go-to snack. No lunch at home is incomplete without relishing a bakarwadi. Just seeing that white and blue Chitale packet lights up my whole day.

Sneaking into dadu’s kitchen to look for that bakarwadi, is a mood. Seeing baba crush my dear bakarwadi and mix it some dahi is something I look at with awe. For me, adding anything to my little piece of happiness is contaminating its flavor.

But I guess everyone enjoys bakarwadi their way.

The Bakarwadi connection is literally something which will never end. Ever.

The vegetarian wall of China!

Food is something I absolutely love to write about (and eat as well!). So as I cross 100 articles, I thought of sharing more of my food reviews and food articles. Hope you like these!

This one’s a bit about the delicious Vegetarian Chinese dishes.

Chinese food in India is unfortunately limited to the smoking hot and spicy noodles, machurian, chilli paneer/chicken, tom yum soup, etc which aren’t actually Chinese. They are rather a desi version of the food that one actually gets in China. Many people say that China has no food for vegetarians, and that Chinese eat everything. Yes, Chinese do eat everything. And they eat some of the best vegetarian food I’ve ever eaten. On my visit to China a few years back, I realized how beautiful and tasty the vegetarian food in China is. So here are 5 delicious traditional vegetarian Chinese dishes:

1)     Braised Eggplant: I had never eaten the boring, purple baingan in my life before my visit to China. Crispy and smoky stir-fried eggplant in a perfect garlic and soy sauce served with beans is just a perfect combination! It made me look at the ugly baingan from a mouth-watering expression.

2)     Shredded Potato Stir Fry: Potato is the lifeline of vegetarians. One doesn’t really get paneer abroad, so mashed or fried potatoes are the safe haven for the vegetarians if they don’t get anything else to eat. This dish is boiled and shredded and stir-fried at a high temperature for a short period of time. Pepper and chilli are added in the seasoning along with some vinegar. It’s a relatively simple dish, but one will be astonished at how delicious it tastes.

3)     Salad: The salads in China are just great. The lettuce, tomatoes, mushrooms and the subtle dressing is great. The freshness just lifts the salad and makes it a great dish to eat. The mushrooms especially are usually Shitake mushrooms. The dressing has sesame, soya, chilli, vinegar and some lemon. Even the cabbage salads are a must try.

4)     Crsipy Tofu: The Chinese counterpart of paneer. One might find tofu bland if not eaten with enough dressing or seasoning, but crispy pan fried tofu with loads of soya, garlic and chilli and served with spring onions is just delicious.

5)     Banana fritters: China doesn’t really have a lot of sweets, but the fried banana fritters are just great. Super crunchy on the outside, with the gooey goodness of banana on the inside, these fritters and overly sweet. They are rather a perfect combo of crunch and softness.

So vegetarians, when are you planning your trip to China?

Want to have a true Goan experience? Try this!

Palm trees, two wheelers, waves, seafood and yellow buildings. That is Goa for me. Though I visit it every year, it just never seems to grow old for me. Honestly, I’ve always been captivated by beaches. Those calm, serene yet fierce waves take with them. That wet sand on the shore fills my dry heart with a feeling that cannot be put into words.

Goa is the ultimate beach and party destination in the country. From lively pubs to calm cafes, from comfortable shacks to heritage hotels, Goa has it all. Most people prefer to stay in a luxurious five-star hotel and enjoy the pool and beach. They spend most of their time in the hotel itself, and often end up spending a lot. This may be a good idea if you wish to have a ‘chill’ vacation. However, if you wish to truly discover Goa, I suggest you stay in a boutique hotel or a heritage resort. Even Home stays are a great option. Not only do they have traditional Goan architecture and rooms, but they also serve local breakfasts and meals. I’ve stayed at one home stay (Quinta Da Graca) and two boutique hotels- Shanti Morada and Andores Resort and Spa. I’ve been to Goa numerous times, but it was in these trips that I actually ventured into the heritage of Goa and tasted some of the best local flavours.

Beaches and pools are just a part of Goa. Food, Churches and Forts are also very important in Goa, and one understands the true essence of Goa when you visit these. I’ve mostly visited North Goa, and stayed in Saligao, which is near all the major beaches- Calangute, Baga and Candolim. Zomato and Tripadvisor are great help while looking for eating options, but asking the locals is the best way. Baba Au Rhum, Black Sheep Bistro, Arthur’s Theme, Soro,Mum’s Kitchen, Artjuna, OCoquerio, Fisherman’s Wharf, Pousada, Fisherman’s cove are some great dining options. Some places like Antares, Co Co Mo, Purple Martini, Eva’s Café, Olive, Thalassa offer a great view of the beach and are ideal for sunsets. Most of them are heavy on the pocket but the views are breathtaking. There are of course classics like Ritz, Anand, Martins, and Brittos. Beach shacks serve decent food too, and are a good option if you want to have lunch after the beach. Some heritage houses and old resorts also have typical Portugese lunches. These need to be booked prior.

The Churches in Old Goa are a must-visit. Reading a bit about them before the visit helps to understand the architecture and history of the place. The Chapora or Dil Chahta Hai fort, is pretty famous due to the movie. It isn’t really a fort, and more of ruins. However, it has an amazing view! A visit to the Chapora fort for sunset or sunrise should definitely be on the cards. The Reis Margos fort and church have been restored beautifully and deserve a visit. Also, try and visit lesser known beaches as they are less crowded and cleaner. Morjim, Arambol, Ashvem are really good beaches to visit. Cycling in Goa is a great way to discover the place.

So, hopefully you have a true Goan experience next time you visit Goa!

Khane mein kya loge? -2

Summer and food are interlinked. As I mentioned in part 1, food for Indians isn’t just a mode of nutrition. For us, food is respect, happiness, wisdom (a paunch) and even the symbol of a happy person. Summer is that season which provides us perhaps the widest variety of food and an enormous amount of satisfaction. Summer and food is perhaps the best season-happiness combo. So let’s bite into this yummy, full-of masala delicious and hot combo.

The first food item that would come to our minds by the mention of summer is Mango. A summer without Mango is like a sabji without salt, rasgulla without that sticky sugar syrup, Bollywood without drama and childhood without play. Fresh, juicy mangoes are a treat during summers. Keri, badam, kesar, hapoos, dusheri, langda, chaunsa, mulgoba, raspuri, himsagar and totapuri are some varieties of mangoes in India. Each variety is ek se badhkar ek. All the varieties are super yummy. Sipping a glass of aamras or aam panna in the scorching heat is like a small rendezvous with the taste of heaven. The competitions about who eats more mango pieces or who cleans the mango peel most are full of energy and enthusiasm and a spirit of healthy competition. The various mango preparations are to die for.

Another important aspect of summer food is ice cream. Ice cream of each and every flavor is experimented with in this season. Licking the creamy ice cream is an irresistible pleasure. Vanilla with chocolate sauce, mangoes and aloo bhujia (we have awkward combinations) are a treat. Barf ka gola (ice ball) with the syrup of kaala khatta, gulab, nimbu, strawberry, orange, aam, etc are a sumptuous and soothing treat.

All our cool cold drinks, mocktails, milkshakes, smoothies also become very essential for our sustenance in summer. Here comes in the concept of ice. This frozen piece of water is what provides us relief from the deadly heat. Ice has a place with coconut water, normal water, milkshakes, smoothies, cold drinks, etc.

Summer is a season that brings us happiness and food is something that brings smiles to all our faces. When taken together, they bring loads and loads of happiness. The scorching summer heat can be beaten by these sumptuous meals. So, garmi se takkar mein khana avval hai.

Khaane mein kya loge?-1

If life was a film, food would be the intermission. Food is one of the most important and one of the best parts of life. There are two categories of people in the world- those who eat to live and those who live to eat. I fall in the latter. Food is the bright color in a dull room. It is your favorite scene of a T.V. serial. It is like your favorite actor or actress; you need to see it every day.

For Indians, food is more than just a word. Indian food reflects this view. I don’t think that there is even one Indian who can live without eating Indian food. Food is very important for us Indians.

Let me give you some common examples. When a child comes back from a birthday party, he is asked two things—“How was the party?” and “Khaane mein kya tha?” Even when a person hosts a birthday party, food is a major element for its success. Even the criteria to judge a wedding is food. I have seen in movies, when the hosts ask the guests about how the food was, the typical nakchadi aunties answer, “Dal mein namak zyada hai aur bhai ye gulab jamun itna meetha kyu hai?” This salty dal and oversweet gulab jamun become their top gossip stories and they talk about the hosts in a nasty way. I am sure you can visualize the over made-up faces of these aunties with flashy, their bit-too bright sarees and their nasty tone.

When a guest comes home, the first thing that is discussed is the food items that will be present. Even the guests come with high expectation. So, if the guest doesn’t eat properly, the host gets really disappointed. Also, if the food if not good, the guests also show an awkward face to the host. Basically, during few situations, food is regarded as self-respect. There was a chapter in my last year Hindi textbook, Tum kab jaoge, atithi, which describes the misery of a host and how frustrating his duties towards his guest are. The author mentions how he had to turn his raat ka khana into a ucch-madhyam vargi dinner. Food is very important.

Food at school and office is yet another example of how food affects our daily routine. You eat your dear aloo parathas from your friend’s tiffin. You actually feel happy when you see some junk food or any of your favourite food items in their tiffin boxes. Stanley ka dabba is a movie that actually shows our dependence on others lunch boxes. I personally ask each friend of mine about their lunch as soon as I enter the class.

Food for us isn’t just rasmalai, kaali dal, rosgulla, fish curry, vada pav, chola bhatura, malai kulfi, gulab jamun, idli-dosa-sambar.  Food really means a lot to us. Food is our pride.