Aharveda Thali

When you remove gluten, lactose and sugar from an Indian thali, its no longer a thali. I went in expecting a plate of pale looking boiled vegetables. I was wrong. What was put in front of me on a sparkling silver thali was to my surprise quite appetising.The menu changes each day. 

I relished rice bhakris and tomato chutney. The mooli chawli bhaji was wholesome and went well with bhakris. They called raw cabbage and cucumber pieces with tomato salsa khimchi. It was well seasoned and no surprise, I polished it clean. The power of fresh coriander and mint chutney is underrated. It adds "chaar chaand" to your meal.



The day I picked to go they had a few chinese items on the menu which I didn't savour as much. Thali and chinese shouldn't go together. So I was disappointed down by their fusion attempt. Having said that I did eat it all. It was delicious but odd just like eating a sushi pizza. I would go back wanting wholesome Ayurvedic indian food. Feed me dal, suran bhaji, navalkol, karela and drumsticks something. 

I drank chaas, and called the waiter with gotcha look.This is buttermilk. Hence not lactose free.*high five*. He says it's made of coconut milk and raw mango. My jaw drops and I cuss at my palate. This is chaas says my brain. Is it really? Stroke of genius.

This thali has not replaced my gujju thalis steeped with ghee, chaas, fried stuff and sweet dal. But what it did was opened my mind to different foods that were never on my radar. Upwas vari rice is one such find! Not only they made vari or samo for a rice with soy sauce and veggies for mains, they also made firni with the same. Sweetened by jaggery and honey that firni can belong on every Indian menu. 

I applaud the minds behind Aharveda, their effort seems honest. The thali comes with a feel good vibe that makes me think they should add "guilt-free" in their description as well. This is Mumbai's marmite divide. Love it or hate it, your tummy will surely appreciate this meal. 

Your liver might do a happy dance too.

The Course of Love by Alain de Botton

This book is a delight. Alain de Botton has beautifully laid down the anatomy of this pure emotion. One of the few books that encapsulates what goes on in minds of a man and woman in love at every stage of their life together. The chapter on parenthood and the different stages of love gave me a profound understanding of phases that I havent experienced myself yet. At that time, I felt like this is the bit that parent should read. There is a chapter on Kirsten's mother on her deathbed. Thats a chapter every person who has lost a loved one, or is aware of we are going to lose our loved ones one day or the other should read.  This book is for every person who  believes that they will have a perfect relationship and that their love is like no other. The book dissects love and marriage so well, it should be made compulsory for couples preparing to say " I do" and for couples who wonder why isnt their marriage/ relationship perfect. Its a "how to" manual on relationships. Get your copy!

Amba Haldi Pickle

Recipe

1) Buy a mix of orange and white haldi root. Wash thoroughly. With a blunt knife scrap the black bits (if any). Avoid using a peeler, it takes a lot of the nutrients away. I let the skin be.

2) Chop it as you like. Place it in a mixing bowl. You need to work with this fast, it oxidises very quickly. I noticed a yellow tinge on my palms and fingers much later from handling haldi. I dont know how to avoid that, Im guessing rubbing a lil ghee or oil on the palms before chopping might help.

3) Add juice of 1 lime and some sendha salt. Mix well.

4) In a pan, heat some mustard oil until smoky.

5) Slit some green chillies and fry them in the oil.

5) Add mustard seeds, sauff seeds, couple methi seeds in the oil. This could burn in matter of seconds to take it off the flame quickly. And pour this tadka on to the bowl of haldi. Mix well

6) Add a pinch of red chilli powder.

7)Let it cool. Store in an air tight jar in the fridge.

This pickle will last a week or so in the fridge. And no need to put this out in the sun. This takes less than 15 mins. The quantity of lime juice and oil can be increased if you want more gravy. Indian food  recipes are forgiving. We cook by instincts and our tastes. Hence, how much quantity of spices you would like to use, I leave it to you.

Happy Pickling!

Beetroot sabzi

This is super simple.

1) Grate 2- 3 medium sized beetroots and fresh coconut separately.
2) In a skillet, pour some coconut oil (you can use ghee or vegetable oil)
3) Add mustard seeds, sliced green chillies and curry leaves.
4) When all of its splutters, add some sesame seeds
5) Next goes in the grated beetroot
6) And last thing that goes in is fresh grated coconut and saute.
7) In a couple minutes, take it off the flame and garnish with toasted sesame seeds and dhaniya leaves
8) Serve hot with rotis

I dont cook this sabzi for more than 3- 4 mins just long enough for the raw smell to go. I prefer it to be fairly undercooked to retain some crunch. You can shut the flame and cover it to cook it further more.  If you want some kick to it then before adding the beetroot and coconut, add a pinch of sambhar masala or kolumbu masala to the oil.

Other combinations that work wonders in this same recipe :
1) Cabbage carrot coconut
2) beetroot carrot coconut
3) Raddish with coconut and jaggery

Bon Appetite!

AMBIL recipe

There are many different versions of Ambil. Growing up, my mother always made this using Jowar flour.  When I visited my hometown in Northern Karnataka during my summer vacations, I saw many families having this for breakfast before going out to work in the sun. I am sure every regions has its own unique version.




Recipe:

1) Take 2 tbs of Ragi flour in a bowl.
2) Add 2 tbs of yogurt to the bowl.
3) Mix well and let it sit for 20 minutes. The longer you let it rest, the sour it tastes. So if your yogurt is sour to begin with, then you may not need to rest it for this long.
4) Boil 2.5 cups of water in a vessel.
5) When the water is boiling, stir it with a spoon and add the ragi yogurt paste.
6) Stir vigorously to avoid lumps.
7) Once its mixed well, wait until it boils.
8) Add salt to taste
9)  If your ambil is too thick, then add some water
10) Serve in bowl with pickle and buttermilk or yogurt.

Additional flavourings:
1) You can add some crushed garlic to the boiling water for more taste.
2) Similarly, cumin, coriander leaves, some green chillies can be added.

I am rubbish at following recipes. Its all instincts when it comes to measurements. So I have found a proper recipe with step by step pictures. https://www.chefatlarge.in/recipe/savoury-ragi-malt-nachani-ambil/
The same recipe works for jowar ambil. Do try that too.
Hope this helps!