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Quick bites
This is not merely a cookbook; it provides a valuable insight into the history and culture of Maharashtra as seen through its culinary traditions.
This is not merely a cookbook; it provides a valuable insight into the history and culture of Maharashtra as seen through its culinary traditions. Kaumudi Marathé has carried out painstaking and loving research to document not only her own and her family’s recipes, but also those from the many sub-cultures of the state — East Indian Christians and Marathi Muslims, for example — whose cuisines are often overlooked in cookbooks. The book is easy to navigate — the 240-odd recipes are divided under ‘breakfast’, ‘snacks and teatime’, ‘vegetables’, ‘chutneys’, etc sections. The recipes themselves are detailed and easy-to-follow. Little personal touches such as anecdotes or memories enrich the reading — and cooking — experience. The only shortcoming is the lack of any photographs; however, that fact does not take away from the quality of importance of this book.
Author: Kaumudi Marathé
Publisher: Penguin India
Price: Rs 350
gode shankarpali
Ingredients
* 400 g sifted refined flour
* 2-3 tbsp ghee
* 100-150 g powdered sugar
* 1 tsp powdered green
cardamom
* 1/2-1 litre vegetable oil
* 1 cup water
* Pinch of salt
Method
1. Place flour in a bowl. Make a well in the middle and pour in the ghee and salt. Rub the ghee thoroughly into the flour.
2. Mix in cardamom, powdered sugar and salt.
3. Gradually add up to 1/2 cup water to bring the ingredients together. Knead for 5-7 minutes, till soft and smooth. Rest covered for at least 30 minutes.
4. Divide dough into smooth lumps the size of tennis balls. Roll each ball into a 12-inch wide, 1/4-inch thick circle.
5. Using a pastry crimper or knife, cut equidistant parallel lines across each circle to make even strips; turn the board 90 degrees to cut equidistant
parallel lines, perpendicular to the first. This makes small squares of dough.
6. Heat oil in a large wok over medium heat. Fry 20-30 squares for 1-2 minutes, till evenly golden and crisp, turning them if needed.
7. Drain and place on a paper-lined platter. Store in an airtight container for up to 2 weeks.
Ingredients
* 3 cups rice
* 3 cups grated jaggery
* 1/2 cup + 2 cups ghee
* 1/4 cup poppy seeds
Method
For dough:
1. Wash the rice well. Soak it in water for 3 days. Drain out extra water and spread on a sheet to dry in a shade for several hours. It should be just short of bone dry. Grind fine to make washed-rice flour.
2. Pound jaggery till soft in a large mortar.
3. Rub jaggery and 1/2 cup ghee into the rice flour in a large
mixing platter, till smooth. Ferment the dough, covered in
a cool, dark place for 2 weeks.
For frying:
1. To make anarsé, take out as much dough as you require. Knead to the consistency and feel of puri dough.
2. Roll a chunk into a lime-sized ball. Place a waxed paper on a rolling board.
3. Sprinkle 3/4-1 tsp poppy seeds on it and place the dough on top. Pat it flat gently over the seeds into a 3-inch disc. Make all the anarsé before frying,
setting them aside on a tray.
4. Heat 1/2 cup ghee (just short of covering an anarsa) in a small wok till smoking hot. Reduce heat and gently lower in one anarsa, poppy seed side up.
5. Spread hot ghee over it. It will swell up and turn golden brown. Fry for 1-2 minutes for soft anarsé (golden brown), longer for a crisp texture (dark brown).
6. Drain well and place on the paper-lined platter. Serve immediately or at room temperature.
Handy kitchen tips
When making a souffle, is it best to use cold eggs or room-temperature eggs? The trick to a souffle is the egg foam or meringue from the beaten egg whites. That’s what holds air and allows the souffle to rise. So you want eggs that are at room temperature or even warm, for several reasons. Cold eggs make it harder to separate the yolks and whites, and cold egg whites take longer to beat. Also, as food scientist and author Shirley Corriher explains in her book Bakewise, a warm souffle base and warm egg whites will make your souffle rise faster and taller when it goes into a hot oven. If you don’t have time to let your eggs sit at room temperature for a half hour or so, you can place them in a bowl of warm or tepid water for a few minutes to take the chill off before separating them and beating the egg whites.
Beer ‘n’ bbq Sundays
Spice up your Sundays this winter season with a poolside barbeque lunch paired with beer. The menu includes a choice of seafood, lamb and sausages charcoal grilled, a variety of meats on the barbecue and a range of desserts. Every Sunday, 12:30 pm to 3.30 pm
WHERE: Poolside at Radisson MBD hotel,
Sector-18, Noida
ON TILL: Ongoing
AVERAGE COST FOR TWO: Rs 2,800 (plus taxes)
After-work fiesta
Unwind after work with a two-for-one offer on the entire drinks menu at Mismo. Highlights include a large number of tequila-based cocktails, jam-jar margaritas and twelve flavours of sheesha, apart from an extensive selection of beers, spirits and wines. Pair your drinks with authentic Mexican cuisine.
WHERE: Mismo Lounge and Kitchen, Behind Hotel Janpath, Connaught Place
ON TILL: Ongoing
Beat the chill
The winter special menu at Sequel offers an extensive collection of dishes from various regions in India as well as from around the globe. Start your meal with tossed calamari or double cooked smokey duck, followed by a choice of succulent meats. You can also enjoy a number of seafood dishes on the menu.
Where:
Sequel,
35, Main Market, Defence Colony
ON TILL: Ongoing
AVERAGE COST FOR TWO (WITH COCKTAILS):
Rs 1,500-2,000 (plus taxes)
Pocket-friendly lunch offer
TGIF has introduced a special lunch offer — a two-course meal and unlimited soft drinks at under Rs 200. The menu is divided into five categories – ‘soups’ (chicken tortilla soup, baked potato soup, etc), ‘salads’ (chicken caesar, Shanghai cottage cheese, etc), ‘appetisers’ (tangy chicken bites, grilled pita dippers, and more), ‘entrées’ and ‘mini-desserts’. Guests may pick one dish each from any two categories.
WHERE: All TGIFriday’s outlets across the city
ON TILL: Ongoing
COST PER PERSON: Rs 199
