Some sample pictures of the deer workshop we attended, one summer morning, at Bradgate Park, Leicestershire. Great experience and that too right at our doorstep. It was the rutting season and our tutor Danny Green educated us about the behaviour patterns of these beautiful animals.
Every Indian state and family has their own secret recipes which they swear by….. It is known by many names ie vaangi bhajee, vayudennengya masala, kathrikai curry, badanaekai, etc etc. These are all perfect and we have all been witness too many duels between varying factions of the fairer sex as to which recipe is the best.
I don’t claim any of those lofty titles, all i know is that this is a variation of my MIL ‘s and mum ‘s recipe and something that has always worked well in our parties.
Coriander seeds 3tbsp
Khus khus 1tbsp
Sesame seeds 1tbsp
Ground nut 2tbsp
Red chillies 4
Dry roast all of the above
Fresh coconut 2tbsp
Ginger garlic paste 2tsp
Grind the roasted spices with the above ingredients.
Stuff this paste into 10-15 slit aubergines.
Heat generous amount of oil
Slide the stuffed aubergines into the oil and gently stir.
Add half a cup of water and 2tsp of tamarind paste , sugar and cover.
Cook till nearly done.
Add curry leaves or Coriander leaves at the end.
Serve with hot rotis or rice.
This is one of the best mango dishes ever. We tasted it for the first time at Sharmila’s place and I was hooked!!! It is an Udipi recipe and goes by the name of Menaskai Mango Gojju. Easy to make and can be stored in the fridge for a few days.
This can be made with raw as well as ripe mangoes.
1tsp methi seeds
1tsp urad dhal
1 tsp jeera seeds
2/3 red dried chilli
Roast the above with 2tsp of oil
2-3 tsp black sesame seeds , dry roast on low heat.
Grind all these with 2 tsp of fresh grated coconut.
Separately cook raw mango (with skin cut in to pieces ) or pineapple (tinned one) till just firm, add lime size piece of jaggery , then add the above masala , salt and bring to a boil.
Take it off the flame and serve hot or cold.
There is a certain nostalgia when it comes to some food. While vada sambar reminds me of our indian coffee house, alu poha is associated with mohan ki tapri and vaatli daal is strongly ingrained with chaitra gauri during gudi padwa ( and the haldi kum kum with it). The freshness and simplicity is amazing and nearly all households have their own version. I have added raw mango here just like aai used to. It can be used as a chutney or sandwich filler too.
Chana dal- soaked in water for few hours, coarsely ground
Raw mango- grated
Oil, mustard, hing, haldi, curry leaves
Heat oil, pop mustard seeds, add hing, haldi and curry leaves.
Add coarsely ground chana dal, cover and cook till the dal is soft and done.
Add grated mango ( fresh coconut optional).
Add salt and sugar to taste.