The blog started on a whim, on a burn of a Sunday morning. 43 degrees in Delhi today.
First offer: A recipe.
A variation of the dalia-upma, which is a variation of the upma. So a recipe that is a variation of a variation. What do you call it? Fusion cooking?
ConFusion cooking, more likely.
Restoring cooking to the chaos it is.
1 cup dalia
1 cup broken moong dal without the husk, washed and dried
1 cup mixed vegetables, diced
2 tablespoons of tomato-onion-ginger-green chilles-dhania patta paste
Salt
Haldi powder
1 small teaspoonful sugar
Juice of 1 lemon
2 teaspoonfuls oil
2 glasses of water
Heat oil in a flat pan.
Pour the moong dal and fry on low flame till golder brown and fragrant.
Add the dalia and fry till golder brown.
In a separate frying pan, heat oil and fry the tomato-onion-ginger-green chilles-dhania patta paste till done.
Now add the cup of vegetables to this, add the moong dal+dalia and add water, salt and haldi powder.
Stir well. Cover the pan.
Check once after 5 minutes and stir.
The concoction should be done in 10 or 15 minutes. Sprinkle the lemon juice and serve.
Now eat.
If you are very lucky or live in Kolkata, the magic ingredient is the Gondhoraj (King of Fragrances) lemon, which, sprinkled over anything well-cooked turns it divine. It looks somewhat like the painting on your left.
Anyone who knows the scientfic name, please tell me.
More Gondhoraj recipes to follow.
First offer: A recipe.
A variation of the dalia-upma, which is a variation of the upma. So a recipe that is a variation of a variation. What do you call it? Fusion cooking?
ConFusion cooking, more likely.
Restoring cooking to the chaos it is.
1 cup dalia
1 cup broken moong dal without the husk, washed and dried
1 cup mixed vegetables, diced
2 tablespoons of tomato-onion-ginger-green chilles-dhania patta paste
Salt
Haldi powder
1 small teaspoonful sugar
Juice of 1 lemon
2 teaspoonfuls oil
2 glasses of water
Heat oil in a flat pan.
Pour the moong dal and fry on low flame till golder brown and fragrant.
Add the dalia and fry till golder brown.
In a separate frying pan, heat oil and fry the tomato-onion-ginger-green chilles-dhania patta paste till done.
Now add the cup of vegetables to this, add the moong dal+dalia and add water, salt and haldi powder.
Stir well. Cover the pan.
Check once after 5 minutes and stir.
The concoction should be done in 10 or 15 minutes. Sprinkle the lemon juice and serve.
Now eat.
 |
| 'Lemon wrap...' painting by Debra Sisson. $ 90, in case you want to buy it. |
Footnote: If you are very lucky or live in Kolkata, the magic ingredient is the Gondhoraj (King of Fragrances) lemon, which, sprinkled over anything well-cooked turns it divine. It looks somewhat like the painting on your left.
Anyone who knows the scientfic name, please tell me.
More Gondhoraj recipes to follow.
I quite liked the last two-word instruction of your recipe -- i could do that!
ReplyDeleteThe painting on the left looks like something else to me, not Gondhoraj. It reminds me of something rather familiar, but i can't quite put my finger on it though...its at the tip of my tongue.
Uh, okay, Anonymous. For the insight into your temporary loss of loquacity.
DeleteWould never have guessed you would blog recipes! The surprises friends are capable of throwing your way!
ReplyDeleteEdible surprises at that!
Deletefauji... i would have to agree with usha - the last thing i would have expected you to blog on would have been cooking. :-)
ReplyDeletewaiting to read about your love of fabrics. and water. and words.
Do I smell a whiff of disapproval here!
Delete