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Sigdi jan

This is the post excerpt.

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Welcome all to sigdi jan!!! If you are wondering what sigdi jan is, let me enlighten you :)..When I was a small child living in a quaint town in Rajasthan, there were no wedding cards and such. Instead, the invitations to weddings and other festivities were delivered verbally by the family hosting the festivities and there used to be a secret code to the invitations : sigdi jan and pagdi jan. If you were invited for sigdi jan, that ,meant that the entire family is invited and if it was a pagdi jan, then only the male members are invited. (The term were carried on from the olden times: sigdi was a stove used to prepare meals in the old times and the entire family used to sit around the sigdi, enjoying the hot off the stove rotis and such; pagdi – a form of indian headgear was worn by the male members in the old days. Jan is a colloquial term used for people)

So, all this lesson in history is just to let you know that all are welcome to this blog. Let us talk about everything under the sun :)!!

Stay blessed!

 

 

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Lahsuni Khumb

In our home, we love mushrooms and garlic…including my son who could identify and demand mushrooms since the grand old age of 1. This recipe is a simple stir fry which I often make. This is the recipe which got selected as the “best recipe of the week ” in BigBasket mushroom recipe contest. Off to the recipe now ( I do not have step by step pics but only the final clicks of the finished product):

Lahsuni Khumb

lahsuni-khumb

Ingredients:

  1. 400 gm Button Mushrooms
  2. 6 to 10 Garlic Cloves (depending on how garlicky you would like it)
  3. 1.5 tablespoon Olive Oil
  4. 1 Cup Milk
  5. 0.5 teaspoon Jeera Powder
  6. 2 teaspoon Chilli Flakes
  7. Chives – to garnish
  8. Salt to taste

Recipe:

  1. Clean the mushrooms well with a wet cloth and slice lengthwise.
  2. Peel and grate the garlic cloves with a cheese grater.
  3. In a heavy bottomed vessel, heat olive oil and toss in the mushrooms. Mix well.
  4. Add salt and stir on a low flame. The mushrooms will release a lot of water, let them cook covered in this water for 5 to 7 minutes.
  5. Increase the flame to medium and let cook, stirring occasionally.
  6. When the water has dried up, add grated garlic and cumin.
  7. Increase the flame to high and keep stirring till the mushrooms start getting browned at edges and raw smell of garlic goes away. You can also see oil oozing out at this stage.
  8. Add chilli flakes and let it cook for 30 seconds. Add the milk, reduce flame to medium and let cook till the milk dries up completely.
  9. Garnish with finely chopped chives.

Enjoy as a sandwich/omlette filling or with rotis/ daal-chawal.

Little boosts..

So, a bit of my life history. I left my 10 year old career in IT last year in October..primarily as my then 2 year old was having it tough adjusting to daycare and me being away 10-12 hours a day and secondarily because the commute was punishing and my then assignment was pathetic to say the least.

The plan was to start a catering company of my own <trumpet blows> but I found out that I was busier being at home the entire day than I used to be in office. What with my love for food, it seemed like a sin not to make 6 kind of pickles, vadis and jams plus not having 4 meals a day also is a heresy. Add to all this cooking, sunning, peeling, plotting and planning my darling son who wants to “help” in each and everything :)..with his help my 5 minute jobs get completed in 50 minutes 🙂 :)…..the crux of this monologue is that the said company is still a castle in the air and subconsciously I am always aware of being jobless (and penniless)  and that does irk me.

I keep trying to take baby steps towards doing something which gives me a sense of achievement. So finally last week when I saw a recipe contest email from Bigbasket, i sent in my entry and guess what?? it won the best recipe of the week award :D. I know it is not a big thing but it did cheer me up and gave me a boost…I am thankful for these little boosts..

 

 

Raw turmeric relish

What I love the most is eating and reading. So, if the reading is about food, it is even more enjoyable as my two loves get combined :). I rarely  never comment on the forums I read though…hoping to change that soon as I feel it is more fun for those who write if people comment on their posts <hint, hint>. So, some years back I read about a kind of raw turmeric relish/pickle on Vikram Doctor’s blog in ET. Here is the link for those who are interested: http://blogs.economictimes.indiatimes.com/onmyplate/food-fables-the-scrabble-spice/.

This winter when I saw fresh turmeric roots in the market, I decided to fulfill this culinary dream and made the pickle  inspired by the recipe in the post. I am not extolling the virtues of this rhizome here as I guess if you will take time to read this post and make the pickle you already know how beneficial it is ;). Off to the recipe now:

 

Raw turmeric relish:

the-one

 

Prep time: 45 minutes

Sunning time: 7 days (optional)

 

Ingredients:

Raw turmeric: 250 grams

Ginger: a 2-inch piece

Lemons: 4-5 nos.

Salt: 2 level tablespoons.

Procedure:

  1. Peel the turmeric and ginger and wash them.
  2. Air/sun dry to get rid of all the surface moisture.
  3. Be ready to dye your hands, nails, clothes yellow: julienne the turmeric and the ginger.img_20170120_172025
  4. Put in the salt in the bowl containing the turmeric/ginger juliennes and mix thoroughly with a clean dry spoon

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5. Put these salted ginger + turmeric juliennes into a clean sterilized glass bottle/jar and fill the jar with lemon juice ensuring that the pieces are completely covered. Screw on the lid and keep in the sun for around a week. You will observe some bleaching after keeping in the sun.

This is the bottle of freshly prepared relish on day one:

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This is what it looks like today (a month and 3-4 servings later):

the-one

Notes:

  1. This is more of a relish than a standard Indian pickle.
  2. Raw turmeric is an acquired taste: not for everyone.
  3.  This is a child- friendly pickle.
  4. I have increased the amount of lemon juice as I did not want to refrigerate the pickle. Go for lesser amounts of salt/lemon juice if you are planning to refrigerate it.
  5. This will keep well at room temperature in a clean dry shelf provided the pieces are always dipped in lemon juice and a clean dry spoon is used every time to take it out of the bottle.
  6. If using amba haldi/Zeadory, lime juice amount should be halved.

So, here is the recipe and the story of this culinary dream I was able to realise. So far, I have had this with daal-chawal, bread and cheese and upma and loved it :). Want to now what I did with all the lemon peels which were left after squeezing the juice for this recipe? I made another pickle out of them ;), but that, my friends, is a story for another day post.

Cheers!!