Foodie

TASTE OF THE TOWN

Plant based diets are now becoming the rage in the West. However, there is one country in the East where they have always been commonplace, and the vast majority of its people eat a vegetarian diet. That, of course, is India.

Nimmi Seth, a resident of Mumbai, has shared with us her thoughts on the role of food in Indian culture.

“India is a vast country with a huge culture,” says Seth, “and every state in India has unique food and a unique way of making it. Every festival, celebration, and gathering is centered around food. There is a saying that every guest is god and gods need to be fed …. So, food is very important. In my culture we live to eat, and all the rest follows.”

Because India is such a vast country, what types of foods and flavors are represented?

“In the east, fish is a main staple on the menu,” says Seth, “whereas in the north it is mainly Punjabi and there are a lot of farms. The food is a little heavier and full of white butter and ghee. In Rajastan, food is very spicy. There is also scant rainfall so dishes are planned accordingly. The west is a coastal region, so people there eat a lot of fish too. Gujarati food is found in the west, which is very sweet. Mumbai, where I live, is a cosmopolitan city, and we have everything.”

And are menus more modern, traditional, or a blend?

“Dishes that we eat at a casual dinner party can range from a pasta to garlic breads. Today the modern foods have taken over the traditional dishes. They are easier and faster to make. Indian foods take time to cook. Especially the ones we make during festivals. Of course, during festivals and celebrations the dishes are more elaborate, traditional, and really special.”

What about the ingredients commonly used in cooking?

“In India, dishes are normally made from panner, nan, roti, raitia, and chole. We also eat a lot of rice, and we do eat potatoes too. Dhokla, Samosa, sweet dishes like kheer or sheera are also favorites. Also, our food has lots of pickles and papad which we normally eat along with raw onions and chilli’s. We also use a lot of spices and oils. I love the oils.”

What is her favorite dish?

“My favorite food is Lady Finger and roti,” she says. “I can eat this every day. At my house, my husband makes the best Chole and Puri and Aloo veggie … my mom use to make awesome Aloo parthas and masala rice with her own twist.”

FOODIE

TASTE OF THE TOWN

LADY FINGER | BHINDI

INGREDIENTS

250 grams lady finger (okra or bhindi) 2 tablespoon oil 1 medium onion, chopped or ⅓ cup chopped onion 1 inch ginger, chopped or 1 heaped teaspoon ginger 1 green chili - chopped or sliced ¼ teaspoon turmeric powder ½ teaspoon kashmiri red chili powder 1 teaspoon coriander powder (ground coriander) ½ teaspoon Garam Masala Powder 2 tablespoon chopped coriander leaves (cilantro leaves) salt as required

DIRECTIONS

Lady Finger

Rinse okra or bhindi in water. Wipe them dry. There should be no trace of water or moisture as then the okra becomes slimy while cooking. Chop in rounds. Keep aside.

Masala

In a shallow pan, heat 2 tbsp oil and add 1/3 cup chopped onion. Over a low to medium flame, saute the onions till they turn translucent. Add 1 tsp heaped chopped ginger and 1 green chili (chopped or sliced). Stir and saute for half a minute. Reduce the flame and add 1/4 tsp turmeric powder, 1/2 tsp kashmiri red chili powder and 1 tsp coriander powder. Mix the spice powders very well. Add the chopped okra. Stir and mix very well with the rest of the masala. Add salt as per taste. Mix the salt very well with the okra. Cover the pan with a lid and cook on a low flame. Do not add any water in the pan. After every 3 to 4 minutes, stir again, so that the okra is uniformly cooked. Cook till tender – about 14 to 15 minutes on a low flame. Add 1/2 tsp garam masala powder. Mix very well. Switch off the flame. Add 2 tbsp chopped coriander leaves. Mix again. Serve hot or warm with phulkas or chapatis or paratha.

PANI PURI

INGREDIENTS | PANI PURI STUFFING 2 to 3 potatoes – medium-sized 1 onion – small to medium-sized, optional 1 to 1.5 tablespoons chopped coriander leaves (cilantro) 1 teaspoon roasted cumin powder 1 teaspoon chaat masala powder ¼ teaspoon red chili powder – optional black salt or regular salt or pink salt, as required

INGREDIENTS | PANI ½ cup chopped mint leaves – tightly packed, 1 cup chopped coriander leaves – tightly packed (cilantro) 1 inch ginger – chopped 2 to 3 green chilies – chopped (for a less spicy pani, add about 1 green chili) 1 tablespoon tamarind – tightly packed 3.5 to 4 tablespoons jaggery powder or grated/chopped jaggery or sugar, add as required 1 teaspoon roasted cumin powder 1 teaspoon chaat masala powder ⅓ cup water for blending 1 to 1.25 cups water to be added later, add water as per the consistency you want 1 to 1.5 tablespoons boondi (fried tiny gram flour balls), optional black salt or regular salt, add as required

DIRECTIONS | PANI PURI STUFFING Boil the potatoes till they are cooked completely. Peel them and then chop them. Finely chop the onion if using it. In a small bowl, mix the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and black salt or regular salt. Mix well and keep aside.

DIRECTIONS | PANI

In a blender add all the ingredients mentioned above for the pani. Add water and grind to a fine chutney. Remove the green chutney in a large bowl. Rinse the mixer jar with ½ cup water first and then add this water in the bowl. Then add ½ to ¾ cup more water. Mix well. Check the seasoning. Add more salt or jeera powder or chaat masala or jaggery if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste. Add the boondi to the pani. Chill the pani in the fridge or add some ice cubes to it.

DIRECTIONS | ASSEMBLING Crack the top of the puri with a spoon. Add 2 to 3 teaspoons of the boiled potato-onion filling in the poori. Stir the green pani first and then add it in the poori. Optionally you can add some sweet chutney in the puri. Serve the pani puri immediately otherwise the prepared puri with stuffing and water will become soggy. You can also make individual portions with the puris, potato-onion mixture and the pani. Let the individual assemble the pani puri for himself/herself as per his/ her taste.