PRODUCT REVIEW: JUGMUG THELA - ARTISANAL TEAS AND COFFEE

 

There’s more than one chaiwala gaining social currency in the capital these days. Jiten Suchede decided to put his talents as a designer to unexpected use by cobbling pallets into a makeshift thela that serves exceptional tea and coffee across the city.

 

Disgruntled by the step motherly treatment being meted out to tea shops in a city increasingly invested in café culture, Jiten decided to make the chai ki dukaan relevant again. Metamorphosing that run down, unglamorous fixture of our youth into a charming mobile dispensary of teas, {surprisingly} coffees, and homemade snacks, so Delhiites can reconsider rushing into impersonal coffee chains and reconvene at their favourite artisanal chaiwala.

 

 

Stop by for a cup of tea, a refreshing Vietnamese Iced Coffee, or the fiery Mattha. Unfortunately, till Jiten sets up his café, we have no option but to chase him down at the various exhibitions that’ll sprout up across the capital this winter. If you’re too lazy to bother, Foodcloud and Jaypore will home deliver you some Jugmug!

 

Making the conventional chai ki dukaan, relevant again, Jugmug Thela serves up teas, coffees and homemade snacks. Till they set up shop, catch them at exhibitions around the capital, or order online.

 

Follow them on Facebook page, here.

Shop online, here.

PRODUCT REVIEW: DIVIN-E-LICIOUS CUPCAKES

I'm a huge fan of the good work being done by the lovely sisters behind Divin-e-licious, Gayatri and Anushka Kakkar. They're an embodiment of my favorite modern fairy tale, both sisters fought off the siren song of filthy lucre to pursue their gourmand dreams and made a huge success of it. The princesses then lived happily ever after pursuing a lifetime of successful entrepreneurship.

 I'm not the biggest cupcake fan so I was really excited to hear they had decided to push the baking envelope and expand their menu to include a variety of mini jar cakes. Each eggless cake is baked into a little jar dripping in pearls and packed into a gorgeous floral box just in time for the festive season.

I tore through the classic chocolate, licked the jar of chocolate ganache clean and wept with joy over the red velvet. My personal favorite though was the chocolate nougat which made me feel like my mouth was surfing through waves of impossibly rich chocolate interspersed with perfect, little bursts of nougat-y crunch.

  

Facebook page here: https://www.facebook.com/Divin.e.licious.cupcakes

Contact: 9811961572

PRODUCT REVIEW: I SAY ORGANIC

I choose a lazy person to do a hard job because they'll find an easy way to do it.

- Bill Gates

 

How cute is their van?

 

Trying to eat healthy often seems impossibly hard and I'm a very lazy person. Unfortunately my advancing age has made it obvious that I can't survive on a diet of just beer and cake. I try to order grilled chicken or fish when I'm eating out but I usually fail so the only option left is to try to eat as healthy as possible when I'm home.

From my conversations with nutritionists I understand the biggest problem with our diet is how little raw vegetables and fruits we're eating. The only way I can figure to add raw vegetables is to eat salads but ordering a salad at a restaurant makes for a pretty huge stomach bug risk in the summer/monsoon. Salad leaves aren't easily available in local markets and all of this makes I Say Organic a godsend - they have a wide range of organic produce, including fruits, vegetables, cereals and some miscellaneous seeds, honey etc. All of their products are organic and delivered straight to your doorstep. The website is super easy to navigate and you can either swipe your card or pay cash on delivery. My favorite feature is that you can choose the time slot you want delivery to be made - this way you can schedule exactly when you're home and want to get your groceries. Also, if you don't have any idea what to do with the vegetables you've ordered, check out their cute blog for healthy recipe ideas. You can order from their website (http://www.isayorganic.com/)

INCREDIBLE IDIA AND A BOWL OF PEA SOUP

 

“Every man must decide whether he will walk in the light of creative altruism or in the darkness of destructive selfishness.”

― Martin Luther King Jr.  

 

The idea of IDIA (Increasing Diversity by Increasing Access) was started by Shamnad Basheer (ex-Professor of the West Bengal National University of Juridical Sciences (NUJS)) as a movement to eliminate inequities in access to higher education. Statistics show there's a shocking dearth of diversity amongst the students clearing entrance tests for most national law universities, the IDIA team was set up to help change these statistics. Their main aim is to provide access to resources required to crack the CLAT to students from marginalized communities and regions, who wouldn't be able to get through the exam otherwise.

 

Local IDIA Chapters have been set up across the country which have started an intensive training programme for students who are interested in pursuing law as a career. IDIA also selects students for the training program through its exam called IDIA National Aptitude Test which is held every year in several centres across the country. Contact Diptoshree Basu (INAT Coordinator) at dbasu3@gmail.com to find out how you can contribute, that is through donations, volunteering or maybe even mentoring some of the students that IDIA is trying to help.

 

 

I thought an appropriate pairing for the inspiring work being done by IDIA was this nourishing but simple Pea Soup - they're both good for you and good for your soul.

 

Serves 2

 

Recipe Adapted from 101 Cookbooks

What you’ll need:

 

1 cup shelled peas

 

2 onions (sliced)

 

2.5 cups vegetable stock

Note: I usually melt Maggi cubes into hot water for this but I’ve heard they may contain MSG. Explore other brands of stock cubes to find one you like.

2 tbsp olive oil

 

1 tsp salt

 

1 lemon (juiced)

 

Red chilli powder to taste

 

Oregano/Thyme/ Rosemary/ Parsley or whatever seasoning you prefer

 

 

How to:

 

1. Pop olive oil into the container you’ll be using. Heat the oil a bit and then add the onions, stir while they soften and caramelize.

 

2. Add the peas and stir till soft. Add the stock and the rest of the ingredients (except the lemon juice) and let cook for about 15 – 20 mins.

 

3. Puree the mix and check the seasoning. Adjust as per taste.

 

4. Add a squirt or two of lemon juice and serve.  



PRODUCT REVIEW: WINGREENS DIPS

The smallest act of kindness is worth more than the grandest intention.

- Oscar Wilde

 

 

Chips and dip are the easiest snack in the world but sometimes there isn't even enough time to mix hung curd and condiments. My quest for readymade dips led me to Wingreens which seemed readily available in grocery stores. On doing some reading I discovered that Wingreens is run by the Women's Initiative Network which works to empower women through training and sustainable employment in the agricultural sector. WIN also works on the conservation of water resources and on improving soil quality by helping farmers with drip irrigation, composting, water harvesting which also helps increase agricultural productivity.

Their products include fresh produce, potted herb plants (like fresh oregano, thyme, mint etc) and freshly dried herbs and spices. My favorites though are their dips. The Tomato Salsa, Rosemary Hummus and Garlic Dip are flavorful and punchy. The Basil Pesto, Dill Tzatziki I found oily and a little bland. Check out their website for more details (http://www.wingreens.in/).

RESTAURANT RIP OFF: BIG CHILL'S PEAR, WALNUT, BLUE CHEESE AND SUN DRIED TOMATO SALAD

If you're afraid of butter use cream.

- Julia Child

So far I've banged on and on about the value of having an outlet and the joy that having a hobby adds to our stressed, hyper extended lives. You can read about it along with a recipe for Moroccan Cauliflower and Almond Soup here. I stand by what I've said but I suppose nothing's ever that simple. Over the last two years, a lot of people have come up to me and said kind things about this silly little blog and each little pat on the back is exciting and motivates me to keep cooking, writing and posting. There's also been a lot of sarcasm and judgment that I still don't completely understand.
 
I've been accused of being anti-feminist for choosing to write about food. I've been congratulated on coming up with such a clever way of appearing eligible. Some snidely decide for me that this is a foundation an alternate career despite the fact that I've put 5 years of my sweat and tears into being a corporate lawyer. Not much sweat (we have very effective central air-conditioning in my office) but there have been instances where of sobbing into a set of board resolutions but that's another post.
 
I was initially surprised that an amateur blog with a recipe a week (at best) can generate so much negativity. There are two kinds of snarks - the first who need to believe that every effort has an elaborate concealed agenda behind it. And that the agenda is to somehow belittle them. And the other who is frightened into a reflexive state of defensive contempt at the tiniest expression of individualism.
 
I have a job and I have hobbies too. Sometimes I work very hard to get it all together. Sometimes (like this week) I get absolutely nothing done and sleep at 7:30 pm. Let's all cut each other some slack.  
 
I'm celebrating my first angry post with a recipe for this simple but AMAZING salad I always order when I go to Big Chill. When I realized I had blue cheese at home, I realized it was really easy to recreate at home!
 

 

Serves 2

Adapted from Big Chill Cafe

What you’ll need: 

Handful of Lettuce leaves (torn into shreds)

2 pears (chopped into bite size pieces)

2 -3 tbsp of blue cheese (or as much as you can handle – I put way more into my salad)
2 -3 tbsp of sundried tomatoes (sliced into slivers)
2 tbsp olive oil
1 tbsp vinegar (I used white but you can use whatever you have on hand. The darker the vinegar, the tangier and more pungent it is so if youre using apple cider vinegar or something like that you may want to try a smaller quantity first)
Salt to taste
Handful of walnuts (chopped roughly)
1 lemon (juiced)

How to:

 

1. Combine the lettuce, pears, blue cheese, tomatoes and walnuts in a salad bowl.

2. In a small bowl add the vinegar, lime juice, olive oil and salt. Mix well.

3. Drizzle the vinaigrette over the salad, check the seasoning, adjust it if you need to and serve immediately.

SUPER HEALTHY CAULIFLOWER HUMMUS

He is no lawyer who cannot take two sides. - Charles Lamb

 

Ten Thoughts Corporate Lawyers Regularly Have

1. You did not just send me the mark up at 9:00 pm on a Friday night! &*F%^@!

2. Done with the email at 7:00 pm. I think I'll go home and send it out by 10:00 pm.

3. Maybe if I don't mark my partner on my cover up email s/he won't realize I've dropped the ball.

4. To start the email with "dear" or not? "Regards," "kind regards" or "warm regards"?

5. I wonder how may billable hours s/he racked up on that deal.

6. I took a day off last month. I wonder when is the soonest I can ask for the next day off?

7. Of course, the printer will jam when I'm trying to print on stamp paper.

8. Shit, how many days do I have left to file the Form FC-TRS/GPR.

9. When are the partners going to go home/ go on holiday/ go out for lunch?

10. One more hour till I can leave. Facebook/ instagram/ twitter/ pinterest time!

Unlike the sharp and useless thoughts of most corporate lawyers, this cauliflower hummus is crazy wholesome. Did you know cauliflowers are packed with an insane quantity of Vitamin C, Vitamin K and Manganese? The vegetable also has antioxidants, anti-inflammatory properties and some studies link its consumption to cancer prevention. Unfortunately it's a particularly boring vegetable and hard to make appetizing - its bland, mushy texture plays well in this hummus recipe though. This is much easier to get together than traditional chickpea hummus and tastes (okay, fine I'll be honest, almost) as good.

Serves 4

Recipe adapted from Our Fifth House

What you’ll need:

1 head of cauliflower (steamed)

1 lemon (juiced)
3 tbsp olive oil
2 tbsp butter
1 tsp garlic paste
Red chilli powder
Salt

How to:

Throw everything into a grinder and puree. Check for seasoning and adjust as per taste.

BROCCOLI STALK AND APPLE SOUP

“An idealist is one who, on noticing that a rose smells better than a cabbage, concludes that it will also make better soup.” ― H.L. Mencken

 

A lovely friend invited a small bunch of us over for an incredible home cooked meal recently. With a small group of charming people, the comfort of home, delicious, hot, home cooked food on a lazy Sunday it was impossible not to have a great time. My reflections on why we need to entertain at home more often will be the subject of another post. This one focusses on part of a conversation where we all concurred that spending 5 years in a residential law school, specially one that was conveniently located an hour into the middle of nowhere with 300 barely adults is possibly one of most traumatic things that can happen to a sheltered 17 year old. 

 

Predictably each of us processed it differently, some buckled under, some buckled down and some lost the plot entirely. We found backbones, lost individual identities and each of us grew more than a little cynical. Now 5 years after I graduated, law school looks very, very different. By the time I was done I swore I'd never go back. I realize this petulance was superfluous, I can't ever go back anyway. Fortunately (or not) it's impossible to replicate the comic tragedy of being an undergraduate student. The now purely hypothetical question is would I go back if I had to do it all over again and I realize I wouldn't. 

 

Though I'm a lawyer now and can't imagine doing anything else at 17 I had a lot more imagination. I spent most of that formative phase learning things I didn't and still don't enjoy, at the cost of the many things I love that I now know little about and don't have the time or opportunity to pursue. The atmosphere that shaped a large part of my adult personality was one I didn't often understand and/or agree with and that's created a large part of me that I don't understand and/or agree with. When I'm caught in situations that remind me of this, usually office parties or meeting acquaintances from other law schools, I feel awkward, like I'm wearing a shirt that just doesn't fit right. 

 

I always thought I wouldn't be afraid to take chances but I realize I am. Figuring out what isn't working and to take the leap that'll fix it - it's much easier to do when you're watching Christina and Mer on your laptop. Not that I don't have some crazy, good memories, not that I was an utter failure in law school, not that the place didn't set me up with a life I mostly love. It's just that after 5 years I realize that in some ways the law school system (specially in the context of students that go on to join law firms) is a bit of a scam. The expectations, the lifestyle and the money isn't really real, these things don't really add up the way they said it would.  
 

Completely unlike this light, delicate Broccoli Stalk and Apple Soup that I had 3 helpings of the first time I made it and then made it again a week later. Healthy, nourishing and with just a slight undertone of sweet this is great soup for the hurting law graduate's soul. 

 

Serves 4

Adapted from Food 52

 What you’ll need:

1 large head of broccoli (cut off the florets and chop up the stalk)

3 apples (peeled, cored and cut into chunks)
2 onions (sliced)
2 tbsp butter
6 cups vegetable/ chicken broth
Red chilli powder to taste
Salt and pepper to taste
Oregano/Thyme/ Rosemary/ Parsley or whatever seasoning you prefer

How to:

1. Melt the butter and sauté the onions till brown and soft. Add the apples and stir some more.

2. Once the apples are a little softer add the broth and broccoli stalk. Bring the soup to a boil and then let simmer for 20 minutes.

3. Add the some of the broccoli florets and cook some more (about 5 – 10 mins should do it). Season as you like.

4. Puree the mix and check the seasoning. Fix it as you need to and serve.

     

WORLD'S EASIEST COLD SOUP

“God, it was hot! Forget about frying an egg on the sidewalk; this kind of heat would fry an egg inside the chicken.”
― Rachel Caine
 

I put this recipe together last year in July and kind of forgot about it. It's 42 degrees in Delhi today and everything I've written below is ringing true again so I think this is the right time to start talking about cold soups:
 

You may have noticed there haven't been many recipes up of late. I could give you a lot of reasonable answers - work's been hectic, a lot of old friends are in town this summer, I suck at time management. All these are true but none of them are really why I've been keeping away from the kitchen.

It's the weather.

I've never thought about the weather as much as I do in Delhi. Every season seems to be competing to debilitate you. Now that the scorching, dry heat of summer seems to have faded I'm drowning in what feels like 100% humidity. My hair has taken to doing a fantastic Lion King impression and even a couple of minutes out in the sauna that is this city leaves me crying for air conditioning. Or a de-humidifier. None of this is conducive to toiling before a stove. So here's a recipe that doesn't need you to.

Lovely, cool, minty cucumber soup that you can drink by the gallon in this icky. sticky heat.

 

Serves 2

Adapted from the NYTimes

 

What you’ll need:

1 large cucumber (peeled and cut into chunks)

1 cup yoghurt
Handful of mint leaves (stripped off the stalk)
Black pepper to taste
Juice from 1 lime lemon

How to:

1. Throw everything into a mixer and mix till it’s a paste. Add water or milk if you want the mix to be more watery.

2. If you want it really smooth you can pass the soup through a sieve but I really like the texture of the little bits of mint.

3. Chill and serve garnished with mint leaves.

  

So I was looking through my notes and saw that I've done a cucumber soup before (and forgotten all about it). If you want a variation of this soup or just want to laugh at one of the first posts I put up on this blog, you can take a look here. I don't know whether to laugh or cry, it's ridden with typos and frankly just embarrassing but I guess there's a little bit of pride on how far this blog has come. Maybe next year I'll get to be embarrassed by this post.

TROPICAL FLAIR

"The only time to eat diet food is while you're waiting for the steak to cook - Julia Child" 

 

 

A book I was reading recently recommended making a list of a 100 things you want to do in your life. I started my list with a lot of enthusiasm but froze at number 36. I thought it strange that I couldn't come up with even a 100 things I want to accomplish over the course of my entire life but when I got down to it all my plans, (reasonable) dreams and hopes fit easily within this 100.

I didn't list out every place I want to go to though since that in itself is a list of more than a 100 but I do have some bucket list experiences in there like throwing tomatoes at La Tomatina. No I wasn't inspired by Zindagi Na Milegi Dobara.

My list ended at number 96 and it is of course a work in progress. Things will be added and subtracted but the exercise seems valuable in throwing up a pattern in what you find important. Like I know better than ever that I need to travel, that travel and discovery is not just important to me but makes me better and I'd hate to look back at lost opportunities to wander. I also realized I was on the right track with this blog because writing projects are also very valuable to me.

Make your own list this week and sieve through the crud to find the things you really want to focus on. To help you with the arduous task you might need to blend yourself this filling, super healthy smoothie - it'll get you through your list.

Makes 2 large glasses

Recipe from some newspaper

What you'll need:

1 cup papaya (peeled and cut into chunks)

1 banana (peeled and chopped)

1/2 cup orange juice

Juice of 1 lemon

Honey to taste

How to:

Puree all the ingredients, pour into glasses and serve with ice.

 

PEANUT CHUTNEY AND THE DILEMMAS OF ONLINE SHOPPING

“Never interrupt your enemy when he is making a mistake.”
― Napoleon Bonaparte

 

Since I'm in office pretty much the entire day on weekdays and hate shopping malls, the advent of online shopping has saved me from the shame of having to dress in tunics made of A4 sheets. The big problems with online shopping are of course that (a) you haven't really seen what you're buying, and (b) you may not want to share your debit/credit card details with every random website out there. Since I've already burnt my fingers on a lot of e-stores I thought I'd share the fruits of my (expensively procured) wisdom.

 

The Good

 

Bhane: Gorgeous, simple, largely pure cotton and entirely made in India, Bhane has rightfully been called India's answer to Gap. I'm in love with the superior quality, the functionality of design, friendly customer care and adorable packaging. I mean these guys actually use normal people for models! How can you not love them? Cash on delivery available.

 

Limeroad: A wide range of clothes, jewelry and home decor items at reasonable prices. The photos are accurate and the delivery quick. Cash on delivery available.

 

Gilt: This site has great deals on super luxurious brands like Valentino, Chanel and Hermes along with those a rung or two lower like Kate Spade, Trina Turk etc. They host flash sales with a limited number of items, the site is easy to use and the product photos/descriptions accurate. Credit Card payment only.

 

Foodesto: A good resource for most basic kitchen needs, this site has a good range of food, serving dishes and baking paraphernalia. I got my measuring spoons and cups from here and though its a little pricey they are great quality. Cash on delivery available.

 

Craftgully: A great resource for crafting materials including scrapbooking paper, beads, paints, washi tape and a whole lot more. Very useful if you have a DIY project on your to do list but don't have the time to hunt down crochet tape in the right shade of lilac. Craft gully probably has it in lilac, pale blue, pastel green and black. Cash on delivery available.

 

The Bad

 

Rooja: A strange smorgasbord of clothes and accessories, what you see here is probably not what you'll get. The photos are plenty misleading, you can expect a call a few weeks after your order informing you that your stuff is out of stock and even if you manage to get your things, the quality is nothing to throw a party about.

 

Done by None: Most of the products look tacky. I managed to find something I liked, placed my order and got a call 2 weeks later telling me half my order was out of stock. I also learned (the hard way) that their shoe sizes aren't standard and their interpretation of size 39 is atleast 1 size smaller than what my foot is used to. Anyone wear size 7 shoes? I have a pair of brand new baby blue ballet shoes for you.

 

Shop In On It: The usual bright baubles, moustache earrings, cluster necklaces and plastic bits and bobs. Nothing new or particularly exciting.

 

Looking Forward to

 

Catbird NYC: I'm in love with these delicate designs.

 

Zansaar: Hosts a really wide range of imported kitchenware with almost everything an amateur cook or baker could need. I've just placed an order for a candy thermometer and am waiting to see how this turns out.

 

Page 99: Every avid reader knows that books can be incredibly, physically beautiful. This site reminds me of walking into a dusty old bookstore filled with written treasures. An absolutely jaw dropping collection.

 
This post has been far longer and more complicated than what I usually come up with so I'll offset it with a really simple peanut chutney recipe. You probably already have all ingredients in your kitchen already and I'll eat my laptop if it takes you more than 10 minutes to make. A nicely lively chutney that you can use as a dip, sandwich spread, spread for rolls or even a thick salad dressing.

 

Serves 4

Recipe adapted from Good Food magazine

 What you’ll need:

1 cup peanuts (without that annoying skin they tend to have)
3 -4 tbsp olive oil
2 tbsp garlic paste
1 tsp red chilli powder
Salt to taste
Juice of 1 lemon

How to:

Throw everything into mixer and pulse till you have a chutney. If you need to, add a little more olive oil to make a smooth paste. Check the taste and see if you want to add anything more. 

MOROCCAN CAULIFLOWER AND ALMOND SOUP

Cauliflower is just a cabbage with a college education - Mark Twain

I've written about it before and I'm probably going to write about it again but's really very, very important to have a hobby. I can't think of any one thing that's given me as much joy and comfort in the past two years as this blog. It gives my interests (writing and photography) a focused purpose and me a reason to regularly apply myself to them. I also get to cultivate a skill and spend my time better understanding the world of food and cooking. More than anything I always have something to look forward to and a happy diversion for when I'm stressed or low (which is happens with a regularity I've grown to accept).

 

Whether you consider yourself "creative" or not, I think every human finds solace in creating something from scratch, with your bare hands, with the help of pen and paper, a pot of paint or even a crochet needle. And now the internet holds enough space to afford each of us a little corner to put up what we come up with. I agree that there's too many people sharing too much about themselves but I think the complaint really is with the quality of content. Owning your hobby in public makes you accountable and motivates you to keep at it. It doesn't have to be perfect but we all need a little place to call completely our own. This tiny chunk of the virtual world is mine.

 

In support of everyone out there who's trying to do more than just drink the weekend away is this recipe for Moroccan Cauliflower Soup. Hearty, healthy and a great way to use up the cauliflower your sabziwala is currently swimming in.

 
 
 

Serves 4

Recipe adapted from Good Food magazine

What you’ll need:

1 head of cauliflower (cut into florets)
1 litre vegetable stock
2 tbsp olive oil
1 tsp cinnamon
1 tsp cumin
1 tsp black pepper
4 tbsp harissa
1 lemon
Handful of almonds (chopped into slivers)

Note: The quantity for the spices and harissa are only indicative – start with less and see if you need more as you go along.

How to:

1. Pour in the olive oil into a heavy bottomed pan. Fry the cumin for a minute or so and then add in the harissa paste. Cook for another couple of minutes and chuck in the cauliflower and stir it around till it browns lightly.

2. Pour in the vegetable stock, add cinnamon and some of the almonds. Cover and cook for 20 minutes.

3. By now your cauliflower should be soft. Blend the soup till smooth and taste. See if you want to add anything more.

 

4. Serve garnished with toasted almonds, a squeeze of lemon and some pepper.

 

RED PEPPER AND POMEGRANATE MOLASSES DIP

"Am I tough? Am I strong? Am I hard-core? Absolutely.
Did I whimper with pathetic delight when I sank my teeth into my hot fried-chicken sandwich? You betcha.”
― James Patterson

 

 

When I'm trawling the net for recipes to try out I look for any of the following:

 

(a) the recipe is remarkably simple,

(b) the dish is a classic I want to learn to make, or

(c) it involves unusual combinations of ingredients.

 

 Just to clarify the ingredients themselves should not be unusual - I hate nothing more than having to forage through grocery stores for a bottle of something or the other which will gather dust and fungusify on my kitchen shelf after I've used 1 1/2 tsp for one goddamn recipe. I mean that the mix of ingredients should be unexpected.

 

Like for this exciting, punchy red pepper dip - it has old bread, it has pomegranate juice and peppers. Whaat?! What will this even taste like?! I get all excited and mad scientist-y about stuff like this. But to get back to the question of what it tastes like, this is a light dip with gentle, sweet tones and an incredible soft heat that follows - very truly an unexpected bouquet of flowers. A must try.

 

 Serves 8

Adapted from Martha Stewart

 

What you’ll need:

2 red peppers

1 cup pomegranate juice

¼ cup olive oil

1 pita (torn into chunks)

1 tsp fresh lemon juice

¾ tsp red chilli powder

Salt to taste

 How to:

1. Simmer the pomegranate juice in a pan for about 10 – 15 mins till it’s reduced and much thicker.

 

2. Throw in all the ingredients (including cooked pomegranate juice) and blend till you have a smooth paste.

PRODUCT REVIEW: BAMBINO READYMADE IDLI MIX

 This idli experiment was unplanned - one Sunday afternoon my brother and I were foraging around the kitchen for a snack and discovered we were out of Maggi. This turned out to be a blessing because I wouldn't have tried using this mix otherwise.

 

I can't in good conscience not mention that I would have liked the idlis to be a little softer but they're hot, quick and easy to put together and require minimal prep and ingredients. With some yoghurt and lemon juice you'll be able to whip up a batch in under 30 minutes. The best part is the ingredient list contains no artificial coloring, preservatives or other nasties.

 

Recipe from the Bambino packet

What you’ll need:
 

 

1 portion Bambino Rava Idli mixture

1 ½ portions yoghurt

Juice of ½ lime

1 -2 green chillis (chopped)

Handful of chopped cilantro leaves

 

How to :

 

Basically follow the packet instructions, but after making 2 batches this is how I figured to do it:

 

1. Add the lime juice to the yoghurt and let the yoghurt sour for 10 – 15 minutes.

 

2. Add the idli mix and stir well. Let sit for at least 10 minutes. The mix will fluff up and start to bubble gently as follows:

 

 

Note: I was worried that the mix might become lumpy but it actually stirs up into a smooth paste quite easily.

 

3. Add cilantro leaves and chillies to the batter.

 

4. Pull out your idli stand and brush down the little idli cups with some vegetable oil. Spoon in the batter and put the stand into a pressure cooker with about 2 ½ cups of water in it.

 

Note: Make sure the last rung of your idli stand is well above the water because when you shut the pressure cooker, the water will boil and bubble up. You don’t want it to mix with the idli batter – you’ll end up with a lot of sludge.

5. Take the whistling thing off the top of your pressure cooker and shut it. Let cook for about 10 – 15 minutes or till you think the water has all escaped as steam.

 

6. Pop the idlis out of the cups and serve with chutney.