Feeds:
Posts
Comments

Posts Tagged ‘food’

2015 is going to be hard to beat.  In chronological order, I bought a flat, my boyfriend proposed at Easter, we got married three months later, I quit my job, during the summer, we spent seven weeks on the Croatian island of Brac (where Danko grew up), and a week after our return, I started my adventures in freelancing.  2016: you can put your feet up and drink a cup of cocoa.

IMG_3150

Our local beach in Bol, Brac where we spent the summer

I could have written about a lot of these milestones, especially the marriage bit.  I thought, pondered, and racked my brain to say something original about getting married.  Then I gave up.  I could have written about the joy and peace I felt about marrying Danko, my heart quadrupling in size because of it.  I could have written about the simple wedding we threw together at my parents’ home with our nearest and dearest there to celebrate with us.  I could have written about how i cherished being able to wear my mother’s wedding sari, forty-four years after she wore it to marry my father, a stranger to her then, unlike me, who married the person who probably knows me better than I know myself.  I could have written about all these things and more. While all these moments are extraordinary to me, they aren’t what continues to resonate with me six months later.  When someone asks me ‘how’s married life?’, I shrug and smile and reply ‘same same but different’.  The ‘different’ is that my world has become bigger and richer.

11855678_10155888083575261_2667254260187566006_n

The spread of Croatian/Bosnian and Indian food at our wedding lunch

Getting married to a man from another culture (Danko is half Bosnian, half Croatian), and gaining in-laws give me opportunities to see,  understand and participate in a whole new kaleidoscopic set of traditions and customs.  From different ways of communicating and learning a different history, to (and definately not least), new foods to eat and cook;  2015 has opened up another box of family charms to explore and capture.

IMG_2885

An ordinary lunch in Bol. Fresh sardines, getting ready to meet the grill

I want to start 2016 with a family charm from my Croatian family.  I haven’t heard of a traditional New Year’s Day food in the UK as in all likelihood it consists of bottomless Bloody Mary’s and a full English breakfast to absorb the excesses of new year’s eve festivities.  However, as with Bengalis where food is a constant, Croatians mark the first day of the new year with a feast featuring a whole roast piglet, Russian or beetroot salad, and sarma, stuffed cabbage rolls.

Sarma was one of things Danko was cooking up in the background when we first started skyping, he in Zagreb, me in London.  When I finally tasted the real thing last Easter, lets just say I had another good reason to marry him.  It’s highly unlikely that either he or I will be making this tomorrow, due to said festivities but at least I will know where to begin on the 2nd or maybe the 3rd.

HAPPY NEW YEAR folks!!

Recipe for Sarma

Sarme-Meat-rolls-with-sour-cabbage

 

You’ll find many country variations on how to make sarma, from Turkish, Bulgarian all the way to Central Europe.  This version of sarma blends Bosnian and Dalmatian influences reflecting Danko’s family background.  His family also usually make a big pot of this, and freeze a bunch of it so the following quantities can be reduced if you want to make fewer rolls.

Ingredients for the cabbage rolls:

  • 1 kg ground beef
  • 2.5kg whole head of sauerkraut (you’ll need to use about 15 for the rolls, shred some and keep 3-5 leaves for the broth)
  • 1.5 fistfuls of orzo that has been soaked in water for 2 hours
  • 1 big carrot, finely grated
  • 1 large onion, finely chopped or blitzed in food processor
  • Bunch of parsley, finely chopped
  • Salt and pepper

For the broth

  • 300 g dried, smoked bacon
  • 500g pork ribs (smoked and dried) OR kielbasa sausage will do just fine too
  • Generous squeeze of tomato paste
  • A bit of paprika powder, to your taste
  • Boiling water
  • 4 bay leaves
  • 1tbsp of sage

Method

  • Mix the beef, orzo, carrot, onion, parsley and seasoning together.  Leave for 30 mins
  • Take one leaf of the cabbage head.  Put a heaped table spoon of the meat mixture on the leaf and make a small package.  Tuck the ends in so the mixture is secure.  Repeat for 15-20 rolls.
  • Set aside 3-5 leaves for the broth
  • Shred any remaining leaves
  • In a large pot, put a layer of the shredded sauerkaut
  • Pack the cabbage rolls tightly around the edges of the pot, gradually moving into the centre until the pot is completely filled with the cabbage rolls
  • Place the bacon, ribs (or sausages) over the rolls
  • Squeeze over the tomato paste and sprinkle some paprika
  • Place final layer of sauerkraut leaves over the rolls
  • Pour enough boiling water to cover everything plus another 2 cm
  • Put an upside down plate inside the pot, over the rolls so everything stays in place. Place tight fitting lid over the pot and bring to boil.
  • Once boiling, lower the heat to simmer for about 1 hour

Serve with either mashed or boiled potatoes.

Advertisements

Read Full Post »

It would make sense that for my mum’s birthday, especially as this one is her 70th (!!!), this entry would be about her and how awesome she is, what a great role model she is, and how much I love her etc. etc. etc.

IMG_2381But I want to talk about my dad instead and a very sweet tradition he has started for her birthday. He cooks. Ever since he spent a year and a half working in Abu Dhabi where he lived on his own, having had a crash course in cooking from my mother, he regards himself as quite adept in the kitchen. But he saves his culinary skills for this one day.

IMG_2377Before I elaborate on the menu, let me give you a little context on him. My dad is quite the oddball in that he blends a mixture of some old-skool (Indian) views and formality, with new age man stuff. Combine the question he asked me when I showed him my tattoo, ‘how many of your MBA friends have a tattoo?’, (to which I answered I don’t know because I haven’t seen them naked), with him being a pioneering male user of facial moisturiser (he’s been using Oil of Olay since the 90s) and enjoying vacuuming and dusting, hopefully you get the sense that he’s not just a regular Indian dad. So of course he doesn’t just make spag bol or lasagne. Or a chicken curry. He goes ALL OUT. Haute cuisine. But his traditional notions of what haute cuisine means that for the past few years he he makes a starter with lobster because lobster is chef-fy and posh, and a main course of lamb because lamb is Bengali posh. Last year he made lobster bisque and Indian lamb curry. This year he steps it up even further: homemade lobster ravioli and a Mediterranean roast lamb.  Go Baba.

IMG_2384It is a whole day endeavour with planning akin to a military operation. Maa is the sous-chef, gently helping out, sometimes taking over, and generally making sure her kitchen stays intact. Baba waxes lyrical about his ‘technique’ while we giggle and tease. In the end, all’s well that ends well and dinner turns out delicious.   My dad can chalk up another successful foray into gastronomy and proudly slink back into just eating dinner for 364 days.

A family charm for a very special woman. Happy birthday Maa.

Read Full Post »

20141001-214910-78550594.jpg
1st October, 1986. A family of four arrive at Stockholm Arlanda airport, at 10am, bleary-eyed, carrying all their important possessions in old hardcase Samsonsite suitcases, about to start their new lives very far away from everything they have known in Bombay, India. Luckily, this deer-in-headlights family was greeted warmly by Alfred, a soon-to-be colleague and dear friend. He drove them to a corporate apartment in Vaxjo, our first home in Stockholm for the next couple of weeks.

For this family, my family, everything about Stockholm was new, weird and intriguing. The air was cold and crisp. Dramatic white barren trees everywhere you turn. Cars bizarrely adhering to road rules. Landing up at the apartment, Alfred had to show my parents how to use the kitchen appliances which then naturally led us to ponder how to fill the empty cupboards and what to eat?? Once again, Alfred went above and beyond and took us to the nearest supermarket, Konsum. The food items were all in Swedish, and so many food items that were ready-prepared or frozen! At that time, this concept had not reached India. One of things that caught my mother’s eye were the frozen meatballs. Poor mans’ food in Sweden apparently but they looked sort of similar to kofte. So along with some other basic food stuffs, my mother bought the ingredients for our very first meal in Sweden – kofte curry using Swedish meatballs.

20141001-215224-78744488.jpg
It’s now a little family charm that on the 1st October every year, whether together as a family, or in our individual lives, we recreate that evening, where four endearingly naive people huddle around a warming dish that is at once comfortably familiar and yet excitingly different. An ordinary day for many, but a quietly extraordinary day for my family.

Ingredients

20141001-215416-78856137.jpg
500g meatballs – love or hate Ikea (I’m definitely a lover), its meatballs in the food section are perfect for this dish.
250g small potatoes
500ml water
1 yellow onion, chopped
2 tbsp ginger powder
2 fat cloves of garlic
200g chopped tinned tomatoes
1tbsp cumin
1tsp chilli powder
1 inch of cinnamon
4 cardamom pieces
4 cloves

You can improvise and add some other vegetables such as frozen peas, carrots etc. to add more texture and colour.

Method
• Parboil the potatoes
• While that’s going on, heat oil in a pan. When hot, temper the cinnamon, cardamom and cloves until they start to splutter
• Saute the chopped onions and garlic with the tempered spices
• Add the ground spices (ginger powder, cumin, chilli powder)
• Pour in the chopped tomatoes and simmer until water evaporates a little
• Add the potatoes and meatballs. Mix it all up so everything is coated in the spices
• Add some water
• Season with salt to taste
• Simmer until you get a nice thick gravy

Serve with rice.

Read Full Post »

Maa has made 31 paayeshs for me, one on each birthday.  And so yesterday was my 31st.  On the morning of every birthday, she patiently stirs the milk mixture forever (actually it’s probably around 45 mins but this is a very long time to stir continuously, although on a positive note it’s probably really great for toning the arms) to make the sweet and silky paayesh.  Obviously, as fitting for any special occasion, the paayesh does not touch my lips until a small portion of it has been offered to god ( in the form of Ganesh in the photo) and until I shower and say a little prayer myself.  I’m not religious at all but this little ritual provides comfort and balances out the other more hedonistic aspects of birthday festivities.  That minute in front of the offering is a quiet moment in which I can reflect on the past year, give thanks to all the good things in my life, and look forward to next year.  It puts everything in perspective.

Maa’s paayesh has that perfect consistency of being a little less thick than condensed milk.  I find it is so uninspiring and spirit-deflating when the paayesh limply spills over the spoon because it is so thin and watery.  Also importantly, Maa’s paayesh has NO RAISINS.  Nothing against raisins as such but we just don’t like them in the paayesh.  Instead she adds flaked almonds which gives it a lovely and different texture.

Ingredients

  • 2 pints full cream milk
  • 2 tbs rice (in UK, Maa uses Basmati but if back in India, she would have used gobindo bhog rice, which is a short-grained, glutinous rice that cooks quickly and has a creamy quality, perfect for paayesh)
  •  2 tbs sugar
  • 2 tbs palm jaggery
  • Handful of flaked almonds

Method

  1. Put the milk in a saucepan and bring to boil.  Stir continuously
  2. Once brought to the boil, add in the rice (wash it first).  Reduce heat a little and stir until the rice is cooked.  This should take about 20 minutes
  3. When the rice is cooked, include the sugar, jaggery and flaked almonds.  Stir until the water from the sugar and jaggery have evaporated and the milk has thickened to the consistency preferred.
  4. Grate a little nutmeg on top (optional)

Can be served warm or cold

Read Full Post »

Ahh behold the glorious Alphonso mango!  I’ve been at my parents’ place during this bank holiday weekend and when Ma announced that we had some Alphonso mangoes at home, both my sister’s and my eyes lit up.  I will also admit to some wooping.  Every year we excitedly anticipate the moment when the Alphonso mango season arrives.  Just like the British summer, it is short ( six weeks from mid-April to end May) so when the mangoes are here plenty of fanfare ensues.  Most people in the West are unfortunately only exposed to the yellow and quite tart mangoes that are neatly sliced up and presented in the little plastic clinical pots for lunchtime by the likes of Pret a Manger, M&S etc.

        

Alphonsos are on another level.  They are the kings of mangoes.  When you smell them, even with the skin on, they immediately transport you somewhere exotic.   They are vibrantly orange and when ripe have a soft, fleshy and juicy texture.  And then there is the taste.  So sweet, tropical and just a hint of tartness right at the end.  Every different way to eat an Alphonso mango, whether just on their own, in a salad, or as a milkshake is a delight, but you cannot forget the seed.  There is something deeply satisfying and basic to suck out the flesh and juice from the hairy seed.  This is a compulsory ritual for me but it is not a Japanese tea ceremony.  It is messy work.  I clutch onto the slippery seed with both hands as I attack it.  The juices run down my chin and my forearms as I make sure I get every last bit of the mango goodness.  Bring on next year’s season.

Read Full Post »